EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES

Jug, Danijel; Jug, Irena; Ugarčić-Hardi, Ž.; Sabo, M.

Scientific paper - Original scientific paper

EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES

In: PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS. / Ugarčić-Hardi, Žaneta (Ed.). Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies, 2008. pp. 154-161. urn:nbn:hr:151:758659

Jug, Danijel; Jug, Irena; Ugarčić-Hardi, Ž.; Sabo, M.

Cite this document

APA 6th Edition

Jug, D., Jug, I., Ugarčić Hardi, Ž. & Sabo, M. (2008). EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES. In Ž. Ugarčić Hardi, (Ed.), PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS (pp. 154-161). Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:758659

MLA 8th Edition

Jug, Danijel, et al. "EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES." PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS, edited by Žaneta Ugarčić Hardi, Faculty of Food Technology, Department of Cereal Processing Technologies, 2008, pp. 154-161. https://urn.nsk.hr/urn:nbn:hr:151:758659

Chicago 17th Edition

Jug, Danijel, Irena Jug, Ž. Ugarčić Hardi and M. Sabo. "EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES." In PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS, 154-161. Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies, 2008. Accessed 2024 July 14. https://urn.nsk.hr/urn:nbn:hr:151:758659

Harvard

Jug, D., et al. (2008) 'EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES', in Ugarčić Hardi, Ž. (ed.), PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS, Faculty of Food Technology, Department of Cereal Processing Technologies, Osijek, pp. 154-161. Available at: https://urn.nsk.hr/urn:nbn:hr:151:758659 (Accessed 14 July 2024)

Vancouver

Jug D, Jug I, Ugarčić Hardi Ž, Sabo M. EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES. In: Ž. Ugarčić Hardi, ed. PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS. Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies; 2008. Pp. 154-161. [cited 2024 July 14] Available at: https://urn.nsk.hr/urn:nbn:hr:151:758659

IEEE

D. Jug, I. Jug, Ž. Ugarčić Hardi and M. Sabo, "EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES", PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS, Ž. Ugarčić Hardi, Ed. Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies, 2008. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:151:758659 [Accessed: 14 July 2024]

Cite this item: https://urn.nsk.hr/urn:nbn:hr:151:758659

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Metadata

Title (english)	EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES
Author	Danijel Jug
Author	Irena Jug
Author	Ž. Ugarčić-Hardi
Author	M. Sabo
Editor	Žaneta Ugarčić-Hardi
Author's institution	Josip Juraj Strossmayer University of Osijek Faculty of Agrobiotechnical Sciences Osijek (Department of Plant Production and Biotechnology)
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy Crop Production
Abstract (english)	The effect of tillage systems (TS) on wheat reological properties including farinographic, extensographic and amilographic parameters was studied. Eight different tillage systems were compared in winter wheat (Triticum aestivum L.) production on one experimental field (chrenosem) located in the Baranya region of north-eastern Croatia in 2002, 2003 and 2004. The influence of RT on farinogaphic parameters was not significant for the second and thread years. However, TS did not show statistically significant difference in farinograph parameters, except the dough stability in the 3-year average. In the contrary the influence of year shows statistically significant differences on all farinographic parameters. Interaction year and tillage system were significant for dough development, resistance and quality number. Among three vegetation years factor Y was significant different for all extensographic parameters, interaction Y + TS was significant different for the extensibility, while the factor TS did not show significant difference. In the 3-year average, RT did not show statistically significant difference in amilographic parameters, except beginning of gelatinisation. To sum up, DH, CH, CWDS, CwNs and CsNw produced equal quality reological properties wheat and slightly better than CT and these systems could be presented as an even-handed replacement for tilling.
Keywords (english)
Language	english
Publication type	Scientific paper - Original scientific paper
Publication status	Published
Peer review	Peer review - domestic
Publication version	Published version
Publication title	PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS
Numbering	pp. 154-161
ISBN	978-953-7005-15-3
URN:NBN	urn:nbn:hr:151:758659
Publication	2008
Conference	Title: 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS Acronym: FLOUR - BREAD Location: Opatija, Croatia Start date: 2007-10-24 End date: 2007-10-27 Assembly type: Other
Type of resource	Text
Publisher	Faculty of Food Technology, Department of Cereal Processing Technologies
Publishing place	Osijek
Access conditions	Open access
Terms of use
Created on	2024-05-21 10:32:02