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2018, vol. 22, br. 2, str. 85-89
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Ocenjivanje kvaliteta sorte pšenice primenom score analize
Wheat variety grading by score analysis application
aInstitut za prehrambene tehnologije, Novi Sad, Srbija bUniverzitet u Novom Sadu, Tehnološki fakultet, Srbija cInstitut za opštu i fizičku hemiju, Beograd, Srbija
e-adresa: jelena.filipovic@fins.uns.ac.rs
Projekat: This research is financially supported by the Ministry for Agriculture and Environment protection, Department for Plant protection, Belgrade.This study is part of bilateral collaboration 'Products with geographical indications as a contribution to the development of tourism'.
Sažetak
Pšenica (Triticum aestivum spp. vulgare) je jedna od najznačajnih ratarskih kultura na svetu kojom je zasejano oko ¼ obradive površine. Ova kultura se koristi u prehrambenoj, hemijskoj i farmaceutskoj industriji kao i u industriji proizvodnje hrane za životinje. Osnovna namena pšenice je proizvodnja hleba, pri čemu je pšenični hleb osnovna hrana za oko 70% ljudi. U Srbiji se oko 90% pšenice koristi za proizvodnju hleba i peciva, pa se kvalitet sorti pšenice prevashodno određuje na osnovu kvaliteta hleba. U ovom radu je prikazano 48 novih sorti pšenice roda 2016, koje su svrstane u četiri grupe kvaliteta (sorte poboljšivači, hlebne sorte, osnovne sorte i sorte van klase), na osnovu minilmalnih vrednosti sadržaja proteina, sedimentacione vrednosti, prinosa brašna, prinosa zapremine i kvaliteta sredine. Rezultati pokazuju da je samo 22,9% analiziranih sorti pšenice zadovoljilo sve kriterijume kvaliteta za razvrstavanje u tehnološke grupe. Cilj prezentovanog rada je bio da se različite sorte pšenice vrednuju na osnovu fizičkih, hemijsko-tehnoloških, reoloških i pecivnih osobina hleba. U ovom radu 13 pokazatelja kvaliteta pšenice (hektolitarska masa, masa 1000 zrna, staklavost), brašna (proteini, vlažan gluten, izbrašnjavanje, broj padanja, moć upijanja vode, farinografski kvalitetni broj i energija) i hleba (prinos zapremine i kvalitet sredine), su rangirane po kvalitetu primenom score analize kako bi se pouzdanije diferencirale sorte prema kvalitetu. Score analiza se pokazala kao veoma pogodan alat za pouzdanije vrednovanje kvaliteta sorti pšenice.
Abstract
New 48 wheat varieties, harvested in 2016 are classified in four wheat quality groups (improvers, bread varieties, basic varieties, poor quality varieties), based on minimum level of crude protein content, sedimentation value, flour extraction, yield of bread volume and bread crumb quality.22.9 % of analyzed varieties met all the prescribed parameter values for grading into defined quality groups. The objective of the presented study was to evaluate the quality of the different wheat varieties by integrating physicochemical, rheological and bread characteristics of wheat. Following 13 parameters: test weight, 1000 kernel weight, vitreousness, flour extraction, crude protein content, sedimentation value, wet gluten content, falling number, absorption, farinograph number of quality, extensograph area, yield of bread volume and bread crumb quality were subjected to score analysis. Outcomes may help in better differentiation the quality of wheat varieties. Score analysis has been estimated as a helpful mathematical tool for wheat grading.
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