EFFECT OF INTENSITY OF AGRICULTURAL TECHNIQUES AND GRAIN STORAGE ON TECHNOLOGICAL QUALITY OF WINTER WHEAT* PART II. QUALITY TRAITS OF FLOUR AND BREAD

Acta Sci. Pol., Agricultura 10(3) 2011, 37-46 EFFECT OF INTENSITY OF AGRICULTURAL TECHNIQUES AND GRAIN STORAGE ON TECHNOLOGICAL QUALITY OF WINTER WHEAT* PART II. QUALITY TRAITS OF FLOUR AND BREAD Teofil Ellmann University of Technology and Life Sciences in Bydgoszcz 1 Abstract. This article presents quality evaluation of flour and bread from winter wheat grain cv. Bogatka, obtained from the field experiment conducted in the years 2006-2009. Experimental factors included: plant protection (extensive, intensive), nitrogen fertilization (60, 100, 140, 180 kg ha -1 ), harvest time (optimum and delayed for 2 weeks) as well as the grain storage time. Directly after the harvest and after a half-year storage, quality evaluation of flour and bread baked from it was conducted. Determination included: sedimentation index, falling number and water absorption of flour, as well as volume and density of bread crumb. Organoleptic evaluation of its quality was also conducted. Intensive plant protection, nitrogen fertilization of 140 and 180 kg N ha -1, grain harvest at optimum time and its short storage guaranteed obtaining flour of good quality parameters. Bread baked from it was characterized by good volume, porosity and texture of crumb, crust colour, good smell and taste. Bread baked from flour from wheat grain which was fertilized with 60 kg N ha -1, after extensive agrophage control and delayed harvest time, was characterized by a large number of irregular pores, dense crumb, lower elasticity, as well as by a crust which was cracked, too dark and coming off the crumb. Key words: baking quality of flour, grain storage time, level of nitrogen fertilization, plant protection level, porosity and texture of crumb, time of harvest, volume INTRODUCTION Wheat grain intended for consumption purposes must be characterized by high technological quality determined by milling grain quality and baking quality of flour. These traits are determined by, among others, agricultural techniques [Rothhakel and Kosiewicz 1988, Gudaczewski et al. 1999, Podolska et al. 2004, 2005]. The most important factors of agricultural techniques affecting the grain quality should include: Corresponding author Adres do korespondencji: dr inż. Teofil Ellmann, Department of Plant Production and Experimenting of University of Technology and Life Sciences in Bydgoszcz, Ks. A. Kordeckiego 20E, 85-225 Bydgoszcz, e-mail: tellmann@wp.pl * Scientific paper financed from education means in the years 2007-2009 as a research project

38 T. Ellmann rate and time of nitrogen fertilization, and protection against weeds, diseases and pests [Wróbel and Budzyński 1999, Cacak-Pietrzak et al. 2005, Miś 2005, Podolska et al. 2005]. Technological properties of grain are also determined by a method and length of time of grain storage [Podolska and Sułek 2002, Sypuła and Dadrzyńska 2008]. Storage of too moist grain causes increase of temperature and irreversible quality deterioration as well as large losses leading to its disqualification [Gudaczewski et al. 1999, Janowicz 2007]. Occurring quality changes concern, among others, formation of the quantity and quality of gluten, sedimentation index, falling number and rheological traits of a dough [Marciniak 2005, Miś 2005, Sypuła and Dadrzyńska 2008]. It was assumed that quality of flour and bread depends on the applied agricultural techniques and time of grain storage, and the aim of the research was determination of the correlative effect of intensity of plant protection against agrophages, nitrogen rate, harvest time and grain storage time on bread quality. MATERIAL AND METHODS Field experiment methodology and meteorological conditions have been presented in the first part of the paper [Ellmann 2011]. Evaluation of the bread quality traits and baking of the bread were conducted on two dates: 3 weeks and 6 months after the harvest. Determination included: flour sedimentation index (SI) according to Zeleny in accordance with PN-93/A-74019 standard, flour falling number on the basis of alpha-amylase enzyme activity (according to PN-ISO 3093), flour water absorption testing water absorption capacity via studied flour of proper moisture, measuring range 45-65%, measuring temperature 30ºC, test time 3-4 minutes (PN-ISO 5530-1), bread volume and crumb density on the basis of measurement on the scale of volume level of a given bread sample expressed in milliliters; bread volume per 100 g of bread: Vś r V100 100 ml g where: V śr mean volume, ml, g weight of 1 loaf, in grams, organoleptic evaluation of bread bread was baked in a laboratory with a fermentation chamber for conducting test baking, with a possibility to program temperature and control moisture, which created perfect and always uniform conditions for growing and baking. After the test baking, the bread was evaluated organoleptically (bread shape, appearance of the surface, colour and elasticity of the crust, crunchiness, colour, porosity, crumb elasticity, smell and taste of the bread) according to PN-A-74108. Obtained numerical material was statistically elaborated with the use of variance of analysis of traits in the design: factors constant, years as replications. Significance of Acta Sci. Pol.

Effect of intensity... Part II. Quality... 39 differences was evaluated with Tukey test. Calculations were conducted with the use of FR-ANALWAR-3.2. package based on Microsoft Excel spread sheet. RESULTS AND DISCUSSION Sedimentation index is a parameter which testifies to the quantity and quality of gluten [Podolska 2008]. In the conducted experiment, Zeleny s sedimentation index increased under the effect of intensification of plant protection and of increase of fertilization. More effective protection against agrophages affected improvement of this index by 4 ml. Increase of the rate of the applied nitrogen from 60 kg ha -1 improved this trait up to the rate of 180 kg N ha -1 (Table 1). Its value was 32.6 ml and 50.9 ml, respectively. Budzyński et al. [2004], Gianibelli and Sarandon [1991], Klupczyński et al. [2001], Podolska and Sułek [2002] as well as Piekarczyk [2010], also found that nitrogen fertilization favorably affects the value of sedimentation index. In Podolska s [2008] research, it increased up to the rate of 180 kg N ha -1. Delay in harvest time and half-year grain storage did not affect this trait. Rothkaehl and Kosiewicz [1998] state that this index undergoes deterioration. Table 1. Zeleny sedimentation index of flour, ml Tabela 1. Wskaźnik sedymentacji mąki Zeleny ego, ml Factor Czynnik level of plant protection (A) poziom ochrony roślin time of harvest (C) termin zbioru Level of nitrogen fertilization (B) Poziom nawożenia azotem kg N ha -1 60 100 140 180 Mean Średnia optimum optymalny 30.3 38.3 40.3 50.3 39.8 Extensive Ekstensywny delayed opóźniony 30.2 36.3 41.9 49.6 39.5 Mean Średnia 30.3 37.3 41.1 50.0 39.7 optimum optymalny 35.4 42.4 46.4 52.7 44,2 Intensive Intensywny delayed opóźniony 34.4 40.7 46.8 50.9 43.2 Mean Średnia 34.9 41.5 46.6 51.8 43.7 optimum optymalny 32.9 40.3 43.4 51.5 42.0 Mean Średnia delayed opóźniony 32.3 38.5 44.4 50.3 41.4 Mean Średnia 32.6 39.4 43.9 50.9 41.7 LSD 0.05 NIR 0,05 A 2.00 B 3.87 In own research, the falling number depended on all of the applied experimental factors. Intensification of nitrogen fertilization from 60 to 180 kg ha -1 increased the value of this trait by 5%, intensive protection by 4%, and half-year grain storage by 5% (Table 2). The result of the harvest delay is often grain sprouting, and in consequence deterioration of the falling number [Dominquez and Cejudo 1996, Ceglińska et al. 2002, Podolska et al. 2004, Ellmann and Sadkiewicz 2005, Miś 2005]. In own research, this index was above 300 s. Sadkiewicz et al. [1988] think that flour of such parameters is not suitable for individual bread baking and it should be mixed with flour of lower falling number. Harvest delay for two weeks compared with the optimum harvest time resulted in the decrease of falling number value by 5%. Agricultura 10(3)2011

40 T. Ellmann Table 2. Flour falling number, s Tabela 2. Liczba opadania mąki, s Factor Czynnik level of plant protection (A) poziom ochrony roślin time of harvest (C) termin zbioru Level of nitrogen fertilization (B) Poziom nawożenia azotem kg N ha -1 60 100 140 180 Mean Średnia optimum optymalny 291.8 308.3 320.5 320.3 310.2 Extensive Ekstensywny delayed opóźniony 289.3 290.5 297.3 310.6 296.9 Mean Średnia 290.6 299.4 308.9 315.5 303.6 optimum optymalny 312.5 322.2 326.9 324.2 321.4 Intensive Intensywny delayed opóźniony 304.3 314.8 309.1 304.5 308.2 Mean Średnia 308.4 318.5 318.0 314.3 314.8 optimum optymalny 302.1 315.2 323.7 322.3 315.8 Mean Średnia delayed opóźniony 296.8 302.7 303.2 307.6 302.6 Storage time (D) Czas przechowywania not stored nie przechowywane stored przechowywane 284.0 299.2 305.8 307.2 299.0 315.0 318.7 321.1 322.7 319.4 Mean Średnia 299.5 309.0 313.4 314.9 309.2 LSD 0.05 NIR 0,05 A 9.45 B 13.08 C 8.94 D 13.40 Water absorption depends on moisture and water absorption capacity of colloidal substances in the flour, that is on the quantity and quality of gluten, starch and other flour ingredients, and also on the degree of extraction and granulation in the conducted experiment, water absorption of the flour was on average 54%, and increased under the effect of fertilization increase up to 56%, storage time improved it by 8%, and harvest on time and level of pathogen control slightly affected this value (Table 3). Increase of the amount of applied nitrogen improved this trait also when applied at a rate of 180 kg N ha -1. Podolska and Sułek [2002] also proved that higher nitrogen fertilization favorably affects water absorption. In the research of Miś [2005], delay of wheat harvest after optimum time, had no effect on this trait. Storage under optimum conditions, improved water absorption of flour [Kontacilar et al. 1997, Miś 2005]. Baking quality of wheat flour to a high degree is determined by genetic conditioning of a given cultivar [Podolska and Sułek 2002], however volume and bread yield was determined by gluten quality and water absorption index of flour [Miś 2005]. Bread volume is an important distinguishing factor of its quality and one of the elements determining its expiry date [Phan-Thien and Safari-Ardi 1997, Ellmann and Sadkiewicz 2005, Miś 2005]. Standard volume should be minimum V 100 = 200 cm 3 [PN-A-74022]. Mean crumb volume in the material obtained in the experiment was higher, V 100 = 335 cm 3 (Table 4). Harvest delay caused its increase by 2%, grain storage for half a year increased crumb volume by 4%, however these factors were not correlative. No effect of nitrogen fertilization or of level of agricultural techniques was observed on this parameter. Acta Sci. Pol.

Effect of intensity... Part II. Quality... 41 Table 3. Flour water absorption, % Tabela 3. Wodochłonność mąki, % Factor Czynnik level of plant protection (A) poziom ochrony roślin time of harvest (C) termin zbioru Level of nitrogen fertilization (B) Poziom nawożenia azotem kg N ha -1 60 100 140 180 Mean Średnia optimum optymalny 53.1 54.1 55.0 56.3 54.6 Extensive Ekstensywny delayed opóźniony 52.2 53.0 54.0 54.9 53.5 Mean Średnia 52.6 53.5 54.5 55.6 54.1 optimum optymalny 53.2 54.8 55.4 55.9 54.8 Intensive Intensywny delayed opóźniony 53.4 53.9 54.6 55.2 54.3 Mean Średnia 53.3 54.4 55.0 55.6 54.6 optimum optymalny 53.2 54.5 55.2 56.1 54.7 Mean Średnia delayed opóźniony 52.8 53.4 54.3 55.1 53.9 Mean Średnia 53.0 53.9 54.7 55.6 54.3 Storage time (D) Czas przechowywania not stored nie przechowywane stored przechowywane 50.6 51.9 52.6 53.7 52.2 55.3 56.0 56.9 57.4 56.4 Mean Średnia 53.0 53.9 54.7 55.6 54.3 LSD 0.05 NIR 0,05 A 0.30 B 0.51 C 0.75 D 0.43 Table 4. Bread volume, V 100 = cm 3 Tabela 4. Objętość chleba, V 100 = cm 3 Factor Czynnik level of plant protection (A) poziom ochrony roślin time of harvest (C) termin zbioru Level of nitrogen fertilization (B) Poziom nawożenia azotem kg N ha -1 60 100 140 180 Mean Średnia optimum optymalny 337.8 329.0 330.5 338.8 334.0 Extensive Ekstensywny delayed opóźniony 331.1 339.7 330.9 341.4 335.7 Mean Średnia 334.4 334.3 330.7 340.1 334.9 optimum optymalny 324.4 329.7 327.6 336.9 329.6 Intensive Intensywny delayed opóźniony 329.1 346.5 338.7 344.6 339.7 Mean Średnia Storage time Czas przechowywania [D] Mean Średnia 326.7 338.1 333.2 340.8 334.7 optimum optymalny 331.1 329.4 329.1 337.9 331.8 delayed opóźniony 330.1 343.1 334.8 343.0 337.7 not stored nie przechowywane stored przechowywane 335.7 342.1 336.2 349.2 340.8 325.4 330.4 327.7 331.7 328.8 Mean Średnia 330.6 336.2 331.9 340.4 334.8 LSD 0.05 NIR 0,05 C 4.60 D 7.80 Density and volume of crumb determine its uniformity and homogeneity, and this affects the quality and taste qualities of bread [Różyło and Laskowski 2009, Dziki et al. Agricultura 10(3)2011

42 T. Ellmann 2010]. Increase of nitrogen fertilization from 60 to 100 and 140 kg ha -1 resulted in the decrease of crumb density by 4%, and from 60 kg to 180 N ha -1 by 10% (Table 5). In the research of Cacak-Pietrzak et al. [1999] it was found that increase of nitrogen rate from 40 to 80 kg ha -1 only in some cultivars caused an increase of this value. Delayed harvest caused a decrease of crumb density. These results are in accordance with the ones obtained by Dominquez and Cejudo [1996] as well as Podolska and Sułek [2002]. Table 5. Density of bread crumb, g cm 3 Tabela 5. Gęstość miękiszu chleba, g cm 3 Factor Czynnik level of plant protection (A) poziom ochrony roślin time of harvest (C) termin zbioru Level of nitrogen fertilization (B) Poziom nawożenia azotem kg N ha -1 60 100 140 180 Mean Średnia optimum optymalny 0.295 0.291 0.292 0.270 0.287 Extensive Ekstensywny delayed opóźniony 0.294 0.282 0.282 0.257 0.279 Mean Średnia 0.295 0.286 0.287 0.263 0.283 optimum optymalny 0.299 0.291 0.294 0.275 0.290 Intensive Intensywny delayed opóźniony 0.297 0.264 0.273 0.268 0.275 Mean Średnia 0.298 0.278 0.284 0.271 0.283 optimum optymalny 0.297 0.291 0.293 0.273 0.288 Mean Średnia delayed opóźniony 0.295 0.273 0.278 0.262 0.277 Mean Średnia 0.296 0.282 0.285 0.267 0.283 LSD 0.05 NIR 0,05 B 0.012 C 0.007 Sensory method allows for a complex evaluation of the product quality [Jones and Jew 2007, Kozłowicz and Kluza 2008]. On the basis of the evaluation of volume, porosity and crumb texture, crust colour, smell and taste of bread, it was found that bread obtained from winter wheat grain harvested from plots fertilized with a rate of 140 and 180 kg N ha -1 was the best. Harvest time and grain storage did not differentiate significantly the distinguishing factors of quality. Bread had a proper appearance and shape given by the baking tin, and the crust was reddish-brown and shiny, close-fitting to the crumb and lacking cracks (Fig. 1). The crumb had a proper colour, was elastic, of uniform porosity and of a very good taste. Fig. 1. Intensive plant protection, fertilization of 180 kg N ha -1, grain harvest at the optimum time, short storage time Rys. 1. Intensywna ochrona roślin, nawożenie 180 kg N ha -1, zbiór ziarna w optymalnym terminie, krótko przechowywane Acta Sci. Pol.

Effect of intensity... Part II. Quality... 43 Bread baked from flour obtained from wheat grain fertilized with 60 kg N ha -1, extensively protected, with a delayed harvest, was characterized by a higher number of irregular pores, more compact crumb, and also by lower elasticity. The crust was cracked, too dark and going off the crumb. In general evaluation, it was a bread of lower quality (Fig. 2). Fig. 2. Rys. 2. Extensive plant protection, fertilization of 60 kg N ha -1, delayed harvest time, half-year storage Ekstensywna ochrona roślin, nawożenie 60 kg N ha -1, opóźniony termin zbioru, półroczne przechowywanie CONCLUSIONS The best flour was obtained from winter wheat grain harvested at the optimum time from plots which were intensively protected, fertilized with nitrogen at a rate of 140 and 180 N ha -1. Bread baked from this flour was characterized by the best volume, porosity and texture of crumb, crust colour, smell and taste. Bread had a shape given by the baking tin. The crust was reddish-brown and shiny, closely fitting to the crumb, lacking cracks. The worst quality was characteristic of the flour from the grain harvested from the combination of extensive plant protection against agrophages, fertilized with 60 kg N ha -1, with a delayed harvest time and a half-year storage. Bread baked from this flour was characterized by a large number of irregular pores, compact crumb, lower elasticity, the crust was cracked, too dark and was going off the crumb. REFERENCES Budzyński W., Borysewicz J., Bielski S., 2004. Wpływ poziomu nawożenia azotem na plonowanie i jakość technologiczną ziarna pszenicy ozimej [Effect of the level of nitrogen fertilization on the yield and technological quality of the winter wheat grain]. Pam. Puł. 135, 33-44 [in Polish]. Cacak-Pietrzak G., Ceglińska A., Haber T., 1999. Wartość technologiczna wybranych odmian pszenicy ozimej w zależności od zróżnicowanego nawożenia azotowego [Technological quality of chosen winter wheat cultivars depending on the diversified nitrogen fertilization]. Pam. Puł. 118, 45-56 [in Polish]. Cacak-Pietrzak G., Ceglińska A., Sułek A. 2005. Wpływ nawożenia azotem i antywylegaczy na plon i jakość ziarna pszenicy ozimej [Effect of nitrogen fertilization and retardants on the yield and quality of winter wheat]. Pam. Puł. 140, 26-33 [in Polish]. Agricultura 10(3)2011

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Effect of intensity... Part II. Quality... 45 Podolska G., Krasowicz S., Sułek A., 2005. Ocena ekonomiczna i jakościowa uprawy pszenicy ozimej przy różnym poziomie nawożenia azotem [Economic and quality evaluation of winter wheat cultivation in relation to different nitrogen fertilization levels]. Pam. Puł. 139, 175-188 [in Polish]. Podolska G., Sułek A., 2002. Główne elementy technologii decydujące o wysokiej jakości ziarna pszenicy [Main elements of production technology determining high quality of wheat grain]. Pam. Puł. 130, 597-605 [in Polish]. Podolska G., Szypuła G., Stankowski S., 2004. Plonowanie i wartość technologiczna ziarna pszenicy ozimej w zależności od intensywności ochrony zasiewów [Grain yield and technological quality value of winter wheat grain depending on the intensity of crop protection]. Ann. Univ. Mariae Curie-Skłodowska, Sect. E, Agricultura 59(1), 269-276 [in Polish]. PN-93/A-74019, 1993. Pszenica. Oznaczanie wskaźnika sedymentacyjnego [Wheat. Determination of sedimentation index] [in Polish] PN-A-74108, 1996. Pieczywo. Metody badań [Bread. Research methods] [in Polish]. PN-ISO 3093, 1996. Zboża oznaczanie liczby opadania [Cereals: determination of the falling number] [in Polish]. PN-ISO 5530-1, 1999. Mąka pszenna. Fizyczne właściwości ciasta. Oznaczanie wodochłonności i właściwości reologicznych za pomocą farinografu [Wheat flour. Physical properties of dough. Determination of water absorption and rheological properties with the use of farinograph] [in Polish]. Rothkaehl J., Kosiewicz D., 1998. Wpływ warunków i czasu przechowywania w okresie dojrzewania pożniwnego na zmiany ilości i jakości glutenu w ziarnie pszenicy [Effect of conditions and time of storage in the post-harvest ripening period on changes of content and quality of gluten in the wheat grain]. Prz. Zboż. Młyn. 82, 25-29 [in Polish]. Różyło R., Laskowski J., 2009. Porównanie cech jakościowych chleba pszennego wypieczonego z ciasta prowadzonego jednofazowo i dwufazowo [Comparison of quality features of wheat bread baked using straight and pre-fermented dough method]. Żywność. Nauka. Technologia. Jakość 5(66), 83-95 [in Polish].. Sadkiewicz K., Sadkiewicz J., 1998. Urządzenia pomiarowo-badawcze dla przetwórstwa zbożowo- -młynarskiego [Cereal-and-flour measurement-and-research devices]. Wyd. Uczeln. ATR Bydgoszcz [in Polish]. Sypuła M., Dadrzyńska A., 2008. Wpływ czasu przechowywania ziarna pszenicy na zmianę jego cech jakościowych [Effect of storing time of wheat grain on changes in its quality traits]. Inż. Rol. 1(99), 371-376. Wróbel E., Budzyński W., 1999. Efekt różnych sposobów pielęgnacji pszenicy ozimej w zależności od poziomu nawożenia mineralnego [Effect of different methods of winter wheat cultivation depending on the level of mineral fertilization]. Pam. Puł. 118, 454-461 [in Polish]. WPŁYW INTENSYWNOŚCI AGROTECHNIKI I PRZECHOWYWANIA ZIARNA NA WARTOŚĆ TECHNOLOGICZNĄ PSZENICY OZIMEJ CZ. II. CECHY JAKOŚCIOWE MĄKI I CHLEBA Streszczenie. W artykule przedstawiono ocenę jakościową mąki i chleba z ziarna pszenicy ozimej odmiany Bogatka, pozyskanego z doświadczenia polowego przeprowadzonego w latach 2006-2009. Czynnikami doświadczalnymi były: ochrona roślin (ekstensywna, intensywna), nawożenie azotem (60, 100, 140, 180 kg ha -1 ), termin zbioru (optymalny i opóźniony o 2 tygodnie) oraz czas przechowywania ziarna. Bezpośrednio po zbiorze oraz po półrocznym przechowywaniu wykonano ocenę jakości mąki i upieczonego z niej chleba. Oznaczono: wskaźnik sedymentacji, liczbę opadania i wodochłonność mąki, Agricultura 10(3)2011

46 T. Ellmann objętość oraz gęstość miękiszu chleba. Przeprowadzono także organoleptyczną ocenę jego jakości. Intensywna ochrona roślin, nawożenie azotowe 140 i 180 kg N ha -1, zbiór ziarna w optymalnym terminie i krótkie jego przechowywanie gwarantowały pozyskanie mąki o dobrych parametrach jakościowych. Upieczony z niej chleb charakteryzował się dobrą objętością, porowatością i konsystencją miękiszu, barwą skórki, dobrym zapachem i smakiem. Pieczywo z mąki z ziarna pszenicy nawożonej 60 kg N ha -1, po ekstensywnym zwalczaniu agrofagów i opóźnionym terminie zbioru charakteryzowało się dużą liczbą nieregularnych porów, zwartym miękiszem, mniejszą elastycznością, popękaną, zbyt ciemną i odstającą od miękiszu skórką. Słowa kluczowe: czas przechowywania ziarna, objętość, porowatość i konsystencja miękiszu, poziom nawożenia azotem, poziom ochrony roślin, termin zbioru, wartość wypiekowa mąki Accepted for print Zaakceptowano do druku: 05.09.2011 Acta Sci. Pol.