This thesis focuses on the influence of wheat varietal mixtures on yield stability, grain quality and flour rheological properties.
The aim of this study was to improve wheat yields and includes further mixing of wheat varieties through crossing, interspecific and intergeneric hybridization, biotechnology techniques, wheat mixtures. The growth of wheat mixtures will lead to yield stability, then it will lead to baking quality stability, and the rheological properties of flour will be positively influenced by the growing wheat in mixtures.
Anotace v angličtině
This thesis focuses on the influence of wheat varietal mixtures on yield stability, grain quality and flour rheological properties.
The aim of this study was to improve wheat yields and includes further mixing of wheat varieties through crossing, interspecific and intergeneric hybridization, biotechnology techniques, wheat mixtures. The growth of wheat mixtures will lead to yield stability, then it will lead to baking quality stability, and the rheological properties of flour will be positively influenced by the growing wheat in mixtures.
Klíčová slova
Keywords: Baking quality, Protein content, Tillering capacity, Wheat varieties.
Klíčová slova v angličtině
Keywords: Baking quality, Protein content, Tillering capacity, Wheat varieties.
Rozsah průvodní práce
-
Jazyk
AN
Anotace
This thesis focuses on the influence of wheat varietal mixtures on yield stability, grain quality and flour rheological properties.
The aim of this study was to improve wheat yields and includes further mixing of wheat varieties through crossing, interspecific and intergeneric hybridization, biotechnology techniques, wheat mixtures. The growth of wheat mixtures will lead to yield stability, then it will lead to baking quality stability, and the rheological properties of flour will be positively influenced by the growing wheat in mixtures.
Anotace v angličtině
This thesis focuses on the influence of wheat varietal mixtures on yield stability, grain quality and flour rheological properties.
The aim of this study was to improve wheat yields and includes further mixing of wheat varieties through crossing, interspecific and intergeneric hybridization, biotechnology techniques, wheat mixtures. The growth of wheat mixtures will lead to yield stability, then it will lead to baking quality stability, and the rheological properties of flour will be positively influenced by the growing wheat in mixtures.
Klíčová slova
Keywords: Baking quality, Protein content, Tillering capacity, Wheat varieties.
Klíčová slova v angličtině
Keywords: Baking quality, Protein content, Tillering capacity, Wheat varieties.
Zásady pro vypracování
Aim of work: Evaluation of effect of wheat varietal mixtures on yield stability, baking quality of wheat grain and rheological properties of flour.
1. Introduction - short introduction (recommended range 1 page).
2. Literary overview - wheat in organic farming. Productivity and quality of wheat in organic farming. Possibilities of yield and quality increase (ecological intensification). Use of varietal mixtures and good practice from abroad.
3. Aim of work and working hypotheses (recommended range 1 page).
4. Material and Methods
a) Study of recommended literature resources, review elaboration, compilation of findings into summary tables.
b) Establishing an experiment according the methodology of project NAZV QK1910046 on organic certified experimental area in Zvíkov. Basic data collection during experimental work.
c) Current meteorological data elaboration.
d) Yield data elaboration.
e) After harvest processing of grain samples. Analysis of basic baking quality (protein content, Zeleny index, Gluten index, Wet gluten contenc, Falling number). Complex rheological analysis on Mixolab II. instrument.
f) Statistical data analysis with STATISTICA programme. Evaluation of basic statistics, calculation of analysis of variance (ANOVA) and correlations.
5. Results and discussion - yield data evaluation aimed to description of yield stability. Detailed description of baking quality test results. Evaluation of differences based on current soil and climatic conditions. Description of results of varieties and evaluation of varietal mixtures on baking quality. Interpretation of statistical analysis - ANOVA, HSD test and correlations. In the second part will be provided detailed results of complex rheological analysis on Mixolab II. equipment. Described will be standard analysis protocol and also advanced instruments Profiler. The rheological analysis results will be statistically evaluated as results of baking tests. Recommended range is 50% of thesis.
6. Conclusions - (recommended range 1-2 pages, no references there).
7. References.
Zásady pro vypracování
Aim of work: Evaluation of effect of wheat varietal mixtures on yield stability, baking quality of wheat grain and rheological properties of flour.
1. Introduction - short introduction (recommended range 1 page).
2. Literary overview - wheat in organic farming. Productivity and quality of wheat in organic farming. Possibilities of yield and quality increase (ecological intensification). Use of varietal mixtures and good practice from abroad.
3. Aim of work and working hypotheses (recommended range 1 page).
4. Material and Methods
a) Study of recommended literature resources, review elaboration, compilation of findings into summary tables.
b) Establishing an experiment according the methodology of project NAZV QK1910046 on organic certified experimental area in Zvíkov. Basic data collection during experimental work.
c) Current meteorological data elaboration.
d) Yield data elaboration.
e) After harvest processing of grain samples. Analysis of basic baking quality (protein content, Zeleny index, Gluten index, Wet gluten contenc, Falling number). Complex rheological analysis on Mixolab II. instrument.
f) Statistical data analysis with STATISTICA programme. Evaluation of basic statistics, calculation of analysis of variance (ANOVA) and correlations.
5. Results and discussion - yield data evaluation aimed to description of yield stability. Detailed description of baking quality test results. Evaluation of differences based on current soil and climatic conditions. Description of results of varieties and evaluation of varietal mixtures on baking quality. Interpretation of statistical analysis - ANOVA, HSD test and correlations. In the second part will be provided detailed results of complex rheological analysis on Mixolab II. equipment. Described will be standard analysis protocol and also advanced instruments Profiler. The rheological analysis results will be statistically evaluated as results of baking tests. Recommended range is 50% of thesis.
6. Conclusions - (recommended range 1-2 pages, no references there).
7. References.
Seznam doporučené literatury
1. Collins, W.W., Qualset, C.O.: Biodiversity in Agroecosystems. Boca Raton, CRC Press, 1999
2. Konvalina, P. (Ed.): Plant Growing in Organic Farming. JU v Č. Budějovicích, České Budějovice
3. Abdel-Aal, E., Wood, P. (Eds.) (2005): Speciality grains for food and feed. AACC, St. Paul, Minnesota, USA, 414 s.
4. Database Web of Science
5. Database SCOPUS
6. Database Organic Eprints: www.orgprints.org
7. Application manual Mixolab II.
Seznam doporučené literatury
1. Collins, W.W., Qualset, C.O.: Biodiversity in Agroecosystems. Boca Raton, CRC Press, 1999
2. Konvalina, P. (Ed.): Plant Growing in Organic Farming. JU v Č. Budějovicích, České Budějovice
3. Abdel-Aal, E., Wood, P. (Eds.) (2005): Speciality grains for food and feed. AACC, St. Paul, Minnesota, USA, 414 s.
4. Database Web of Science
5. Database SCOPUS
6. Database Organic Eprints: www.orgprints.org
7. Application manual Mixolab II.