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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.

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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

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

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 December 08. https://urn.nsk.hr/urn:nbn:hr:151:758659

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 08 December 2024)

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 December 08] Available at: https://urn.nsk.hr/urn:nbn:hr:151:758659

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: 08 December 2024]

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Metadata
Title (english)EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES
AuthorDanijel Jug
AuthorIrena Jug
AuthorŽ. Ugarčić-Hardi
AuthorM. Sabo
EditorŽaneta Ugarčić-Hardi
Author's institutionJosip 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)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - domestic
Publication versionPublished version
Publication titlePROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS
Numberingpp. 154-161
ISBN978-953-7005-15-3
URN:NBNurn:nbn:hr:151:758659
Publication2008
ConferenceTitle: 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 resourceText
PublisherFaculty of Food Technology, Department of Cereal Processing Technologies
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-05-21 10:32:02