Agronomy journal, Vol. 82 No. 1-2, 2020.
Original scientific paper
https://doi.org/10.33128/ag.82.1-2.1
INFLUENCE OF DIFFERENT WHEAT GRAIN SHAPES ON TEST WEIGHT
Željko Jukić
orcid.org/0000-0001-9652-6119
; Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Tajana Krička
; Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Ana Pospišil
orcid.org/0000-0001-8338-1483
; Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Tihomir Radiček
; student na Agronomskom fakultetu, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Karmen Jukić
; BELJE plus d.o.o. PC TSH PJ Mlin Križevci, Bjelovarska 10, Križevci, Hrvatska
Abstract
The test weight is a parameter of wheat quality whose value is influenced by several factors. The aim of this research was to determine the differences in some grain physical properties of wheat when the grains differ in thickness. The research was conducted in the year 2012, at the company Belje d.d. Mlinarstvo Križevci. For research purposes, grain samples were taken by hand during the transport of grain from the storage to the mill and immediately before grain milling (before the 1st break). By sieving the grain on sieves, four grain fractions were obtained according to thickness (F1> of 3.0 mm; F2> of 2.5 mm; F3> of 2.25 mm and F4> of 2.0 mm). The highest percentage of grain was found in F2 (grain thickness > 2.5 mm) both in samples taken before the cleaninghouse (60.82%) and in samples taken before 1st break (62.93%). Test weight and 1000 grain weight decrease with decreasing grain thickness, ie, from F1 to F4. Statistical analysis of variance showed significant differences in test weight and 1000 grain weight between grain fractions. Although the average weight of 1000 grains was higher in F1, compared to F2, the differences in test weight between F1 and F2 were insignificant, both in the samples taken before the cleaninghouse and in the samples taken before the 1st break. In this research, flour yield in grain fractions was not determined, but on the basis of previous scientific knowledge, better grinding results can be expected in fractions 1 and 2 compared to fractions 3 and 4.
Keywords
grain thickness; grain fractions; test weight; wheat
Hrčak ID:
254437
URI
Publication date:
25.2.2021.
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