Péter Sipos

Effects of fertilizer application on the baking quality of winter wheat varieties in a long term experiment under continental climatic conditions in Hungary

By using the baking quality parameters from a long-term experiment the effect of fertilization (N+PK) on wet gluten contents and farinograph values were determined on chernozem soil under continental climatic conditions. In the average of years and varieties fertilization highly increased the wet gluten content (in the control treatment 27,6 %, in the N 300/150 +PK fertilizer treatment 35,97 %). Fertilizer application also had favourable effects on farinograph values. These effects, however, were rather moderate (in the control treatment 56,2, in N 300/150 +PK fertilizer treatment 61,4).We could increase the stability of the quality by using of appropriate fertilizer doses. The correlation between fertilization and wet gluten content was medium (0.343 xx –0,694 xx ) and between fertilization and farinograph values was weak (0.030–0.419 xx ).

Effects of Particle Size on the Quality of Winter Wheat Flour, with a Special Focus on Macro‐ and Microelement Concentration

Abstract In countries with suitable conditions for growing winter wheat, there are millions of tons of poor‐baking‐quality wheat harvested every year. In this investigation, representative samples of low‐quality‐wheat lots were analyzed. The baking quality properties, protein, ash, and macro‐ and microelement concentrations were determined for different particle‐size fractions of flour. Flour fractions of different particle sizes sieved from the same flour samples yielded significantly different analyses for protein, ash, and macro‐ and microelements. It was determined that the particle fraction of 125–63 µm had better baking parameters than the original flour sample, and it constituted 32.5% of the total mass of the original amount of flour. In addition, the mineral‐element concentration was also found to be much higher than that of the original flour, which means that besides its better baking quality, it also had a higher nutritional value. The single, unmixed utilization of the 125‐ to 63‐µm flour fraction would mean more economic production for the baking industry and a higher value end product for the consumer. Based on our findings, we also recommend that in the chapters on materials and methods of the articles dealing with different kinds of flour, the authors should indicate the particle sizes of the flour samples analyzed because these may result in more objective evaluations of the readings.

Changes in the element composition of flours during maturation of the winter wheat kernel

Abstract An underappreciatel field of plant analysis is the change in the nutrient concentration of flours from winter wheat (Triticum aestivum L.) during maturation. The knowledge of these processes is important because breeding solely for higher yield has caused a decrease in the nutrient concentrations important for human nutrition. The difference in nutrient concentration of flours from grains of different spike positions is also an interesting field of plant analysis. The objective of this study was to study these processes to better understand the effect of these factors on flour quality. The concentration and amount of macro (nitrogen, phosphorus, potassium, calcium, magnesium) and micronutrients (copper, manganese, iron, zinc) were determined in the flours of grains of two genotypes from basal, central, and apical grain positions, from the 14th day to the 42th day after anthesis. Genotype and sampling time both affected the concentration of nutrients. The grain position on the head also influenced the N, Ca, K, Mn, P, and S concentrations. The amount of assimilated nutrients in flours increased until the middle of maturity, and then remained around specific values in the case of some elements. We describe the changes in concentrations of these nutrients based on changes in the assimilated mass.

Effect of weather conditions on the alveographic w value of winter wheat

The quality of winter wheat can be examined by different methods to measure the rheological characteristics of dough from wheat flour (Dessalegn et al., 2005). In Hungary there is a raising interest about Aiveograph beside Farinograph due to the changing market and also EU requirements (Dubois, 1996; Bartolucci et al., 1998; Rasper et al., 1986). There are several publications on the connection between aiveograph parameters and agrotechnical factors (Wha-Markovics, 1998; Feh^r-Bdnydsz, 1993; Matuz et al., 1981; Vida et al., 1996; Othira, 2004). Benedek-Gy6ri (1995) found connection between the Alveographic values and the cropping sites. Matuz et al. (1999) found that the year had significant effect on the L, P/L and G values. Szil&gyi (2000) was examined the effect of fertilization on the Alveographic values in different years and his results did not contain unambiguously construeable trends. In this study we have analysed the effect of crop year and weather factors on the alveographic W value of two winter wheat varieties to find the ones which has proved effect on this quality parameter.

Heavy Metal Balance in a Communal Wastewater Treatment Plant

In early 2000, two contamination events at Baia Mare first and Baia Borsa second involving large amounts of toxic elements impacted the Hungarian section of the River Tisza with disastrous ecological and economical impacts. We evaluated the sort- and long-term effects of this pollution by determining the total and bioavailable concentrations of potentially toxic metals from soil samples collected along the Tisza (Tivadar, Vasarosnameny, Rakamaz, and Tiszacsege) in 2000 and between 2011 and 2013. The current and previous results were compared in respect of copper and lead contents.

Evaluation of the Heavy Metal Content of the Upper Tisza River Floodplain Soils over the last Decade

Abstract In early 2000, two contamination events at Baia Mare first and Baia Borsa second involving large amounts of toxic elements impacted the Hungarian section of the River Tisza with disastrous ecological and economical impacts. We evaluated the sort- and long-term effects of this pollution by determining the total and bioavailable concentrations of potentially toxic metals from soil samples collected along the Tisza (Tivadar, Vásárosnamény, Rakamaz, and Tiszacsege) in 2000 and between 2011 and 2013. The current and previous results were compared in respect of copper and lead contents.

Effective utilization of the protein-characteristics of winter wheat varieties for the sustainable crop production

We found considerable differences between the cropping years taken the average of studied winter wheat varieties. Alveographic quality of the wheat varieties is variable year by year also. The farmers have to prefer winter wheat varieties that are qualified to give better and stable quality yield under same cultivated conditions without a large amount of mineral fertilizers and pesticides. The breeders have to improve and suggest winter wheat varieties that contain as little amount of 47–49 kDa glutenin-subunit as possible because the presence of this protein reduces the alveographic W value.

Changes of micro element composition of maize in a field experiment

Introduction The factors affecting the quality of plant products which are raw materials for foodstuffs and feeds can be grouped to genotype/hybrid, as biologic factor, the climatic conditions and the applied agrotechnology. On the formation of final product quality all the factors can have outstanding importance, these groups and the interactions of them jointly form it (Gyiri, 1998; Hegyi et al., 2005.; Huzsvay and Nagy, 2005; Hegyi et al., 2006) There are several publications and results were publicated about these quality affecting effects, but more examinations are required because of the colourful and continuously increasing use of maize, as these results and publications helps us to get information what are useful in processing oriented production and this way the development of integration. The feeding and nutrition value of corn is also determined by mineral composition. Beside other micronutrients there is emphasized significance of zinc in corn production (Loch and Nosticzius, 1983) because of the improving effect on the vitality of pollen (Soliman 1989). Zinc deficiency causes reduced plant growth and late flowering, or – in some extreme cases – the flowering is not occur (Bergmann and Neubert, 1976). The antagonism between phosphorus and zinc reasons the examination of this micro element as in intensive production conditions the amount of it can force back. (Csatho and Kadar, 1989). Csatho (1992) found with his further examinations that these changes are more intensive in vegetative organs than in grain yield. Tolgyesi and Miko (1977) found negative connection between grain yield and its zinc concentration Lasztity et al. (1985) found that this effect what also decreases the calcium is magnesium content is mainly significant in young plant and stalk. Safaja (1976) examined the process of this symptom in details and found that the phosphorus fertilizer in small dose causes Zn deficiency by the limitation of migration to shoots, and the phosphorus fertilizer in large dose slows down the absorbtion at the surface of roots.

Quality and yield of winther wheat with sulphur content formulations

Value of good quality wheat realizes in bakery therefore the quality control of the wheat is inseparable from quality control of the flour.The S-S cross-link of the winter wheats gluten components (cystine) essentially important in the production of good bread-crumb as in case of sulphur deficiency quality problems occur. The latest Western-European and Canadian researches emphasize the role of sulphur supply in the quality of wheat and increasingly apply sulphur base and/or top dressing of wheat. A close correlation has been stated between the sulphur content of the wheat grain and the volume of bread. (MOSS et al. 1981, MOSS et al. 1983, SCHNUG et al. 1993). Their results show that adequate sulphur supply has highly important role regarding the quality of wheat as in case of low sulphur supply the cystine content reduces consequently disulphide links of the gluten are not sufficient to ensure the required elasticity (FRATER et al. 1960, KOHLER et al. 1993, KECK and W1ESER 1995). According to Mosonyi (1987) quantity of thiol and disulphide groups in the flour refers to the rheological specifics of the dough and to some of the baker quality specifics. The differences in water uptake can be ascribed to the hydratation of protein and starch fractions. Water uptake of the flours from wheats containing more gluten is larger (Pollhamern6 1973, 1988), in case of flour of better quality water uptake is larger. Higher gluten expansiveness mostly refers to higher softening. During processing our results we analyzed the gluten and protein content of the whole grain and the flour and we estimated of great importance to examine baker parameters and with this knowledge the analyzed wheat samples can be ranked into separate processing categories. Beside the mentioned quality characters we examined the effect of the sulphur on the yield as well.

Investigation of carbon content and C/N ratio in flours from maturing wheats

The dry matter dynamics of growing grains are closely related to wheat cultivars (Sofield et al., 1977; Schnyder and Baum, 1992; Calderini et al., 2000) and the carbohydrate metabolism (Monneveux et al., 2004). There are several carbon dynamic models for winter wheat and other field crops (Eckersten et al., 2001) and it adverts to the fact that carbon and nitrogen metabolism are relatively independent and regulation of the carbon cycle in maturing grains depend under the seed demands.