Volume 19, Issue 6 (2017)                   JAST 2017, 19(6): 1253-1266 | Back to browse issues page

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Dziki D, Cacak-Pietrzak G, Gawlik-Dziki U, Świeca M, Miś A, Różyło R et al . Physicochemical Properties and Milling Characteristics of Spring Wheat from Different Farming Systems. JAST 2017; 19 (6) :1253-1266
URL: http://jast.modares.ac.ir/article-23-7491-en.html
1- Department of Thermal Engineering, University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland.
2- Division of Cereal Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-786 Warsaw, Poland.
3- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland.
4- Department of Equipment Operation and Maintenance in the Food Industry, Doświadczalna 44, 20-280 Lublin, Poland.
5- Department of Systems and Economics of Crop Production, Institute of Soil Science and Plant Cultivation, Czartoryskich 8, 24-100 Puławy, Poland.
Abstract:   (6433 Views)
The aim of this study was to investigate the effect of the origin of wheat grown by different farming systems on the physicochemical properties and milling characteristics of grain. Four varieties of spring wheat from two growing years and cropped under Organic (OR), Integrated (IN) and Conventional (CO) management systems were included in this investigation. Grain from IN farming was characterized by the highest values for grain weight and diameter, and the lowest values for grain hardness and average particle size. The values for these parameters obtained for wheat from OR and CO farming systems were similar. Grinding energy indices showed that grain from the IN farming system was characterized by the lowest grinding energy requirements, whereas the energy requirement for size reduction of grain from OR and CO cropping was similar. Moreover, IN farming caused an increase in the milling efficiency index and the amount of phenolic acids in flour. The data showed that the studied farming systems influenced the results of grinding and milling by modifying the physicochemical properties of wheat grain during plant growth. 
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Article Type: Research Paper | Subject: Food Science and Technology
Received: 2015/12/8 | Accepted: 2017/02/27 | Published: 2017/11/1

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