SZEMESTERMÉNYEK BELSŐ STRUKTÚRÁJÁNAK ÉS ÖSSZEFÜGGÉS RENDSZERÉNEK FELTÉRKÉPEZÉSE AGROFIZIKAI VIZSGÁLATOKKAL. = MAPING OF THE INNER STRUCTURE AND RELATIONS SYSTEM OF CEREAL KERNELS WITH AGROPHYSICAL INVESTIGATION

A szemestermények belső szerkezete bonyolult kölcsönhatások eredményeként jön létre, amely meghatározza a szemtermés és az őrlemények tulajdonságait. A kutatás célja a szerkezeti sajátosságok megismerése agrofizikai vizsgálatok eredményein keresztül. 13 különböző őszi búza fajtával végeztünk kísérleteket, különböző mintaszámmal dolgozva. A tárolás hatására a geometriai méretek szignifikánsan nem változtak. Ugyanakkor jelentősen csökkent a búzák liszt kihozatala, a kb. 4 %- kal. A Hardness Index és a liszt kihozatallal között közvetlen kapcsolat van. A kutatás egyik legfontosabb célja az aprítási sajátosságok megállapítása volt. Ennek során két különböző évjáratú és eltérő szemkeménységű búzafajtát vizsgáltuk. Az aprózódási sajátosságok jellemzésére kétféle elv szerint aprító gépet (tárcsás darálót és ütköztetéses aprítót) használtunk. Tárcsás darálóval végzett kísérleteknél - kis és közepes résbeállításnál - a puha fajták kétmóduszú eloszlás képet mutatnak. A kísérleti eredmények igazolták, hogy nem írható fel egyértelmű összefüggés a búzaszemek nedvességtartalma és őrlési energiaszükséglete közt. A D 50% értékhez tartozó reziduumok a teljes szemcseméret tartományban igazolták, hogy a résméret jelentős hatást gyakorol a szemcseméretre, a nedvességtartalom növelésével az átlagos szemcseméret durvul a puha búzafajta aprításakor. Kemény fajtánál a 13 %-os értéknél mérhető volt kismértékű méretcsökkenés, amely a 15 % értéknél ismét jelentősen durvult. | Cereal kernels are complex biological system, difficult interactions result in inner structure, which determine the property of kernel and the feature of the grist. The aim of this research is the investigation of the speciality of the structure by the results of the agro-physical. Registered and widely used 13 Hungarian wheat varieties were tested in the study. There wasn’t a significant changing in the geometric size by effect of the short term storage. But the flour yield is decreased – it was 4 %-, it shows that the effect of the storage changed the inner structure. There is a connection between the kernel hardness (HI: Hardness Index) and the flour yield. It is important to operate the milling technology economic. In the last years our results were medium and close correlation with the kernel hardness. The main aim was to determine the comminution feature of hard and soft wheat varieties. The samples were two different kernel hardness of wheat from two different years. The soft sample has two modus on grinder type, especially in small positions between the discs. The distance of the discs determine the particle size especially under the 800µm range. The D 50 % proved that the gap size determines the particle size, and if the moisture content increased the average particle size of the soft wheat become crude. On the hard wheat, there was a particle size decline, when there was 13 % value, but when there was 15 %, it become crude

Terminology of plant-based meat alternatives : a survey among Hungarian food science, food technology and nutrition experts

In order to contribute to the correct information of consumers, we sought the most appropriate, objective and widely used name in the literature for foods that are similar to meat products and are made exclusively from plant-based ingredients, called plant-based meat alternatives or meat analogues. It is necessary to use terms that are not misleading, objective and informative, but at the same time easy to understand. A personal questionnaire survey was carried out with 58 native Hungarian-speaking food science, food technology and nutrition professionals to find the most professionally accepted, consensus-based Hungarian terms for the product group.Based on the results of our survey, we recommend the use of the terms substitute and substitute for (meat), as opposed to kind, analogue, alternative and imitation for (meat), which were generally rejected. The adjective structure vegetable is generally more accepted than the adjective structure vegetable

Edible film coatings for the packaging of pre-cooked poultry meat products (frankfurters)

Cooked, seasoned meat pulp stuffed into intestines, i.e., frankfurter is also a popular products in Hungary. For the production of the packaging of the product, large amounts of artificial casings are used, which is peeled off in the households or manufacturing plants, and the casing is then thrown into the waste with no recycling. By using a suitable coating of plant origin, the amount of waste, as well as the cost of production can be reduced, therefore, improving the competitiveness of the product. Of the materials that may be relevant, food industrial use of alginates is quite diverse, however, they are not known as frankfurter casings. In this paper, a new and innovative frankfurter production technology is presented, which was tried at Merian Foods Kft., based in Oroshaza. Based on the experience gained during pilot productions, alginate casing proved to be suitable for the preparation of pre-cooked poultry meat products (frankfurter). Therefore, after gaining industrial experience, alginates can present an alternative to the protein- or cellulose-based artificial casings used today

Effect of short term storage on wheat quality parameters

Eleven samples of registered wheat varieties of bread with diverse technological qualities were used in this study. The samples were devided into two groups. The first group including all the 11 variety were stored for 3 months, while the second group of the samples were stored for 9 months at an ambient temperature. The results of quality evaluation showed that 5 soft wheat varieties (GK Csongrád, GK Garaboly, GK Hattyú, GK Holló, GK Nap) and  6 hard wheat varieties (GK Ati, GK Békés, GK Élet, GK Kalász, GK Petúr, GK Verecke) were involved in the study. Further, the flour yield, the gluten index and the water absorbance capacity has significantly decreased after 9 months storage time when compared to 3 months storage interval

Effect of different levels of fertilizers and forecrops on rheological properties of winter wheat

During our experiments in 2017/2018 crop year at Látókép Experimental Farm of University of Debrecen we studied the effect of different forecrops (sweet corn, sunflower) and increased dosages of artificial fertilizers (control, N90PK, N150PK) on rheological properties of wheat. Both levels of artificial fertilizers significantly improved valorigraphic water absorption (WA), quality number (VQN) and dough-stability (DST), moreover alveographic L and W value. Applying artificial fertilizers valorigraphic mixing-tolerance (DMT) and dough softening (DS) values were decreased significantly comparing to the control ones. Sweet corn as a forecrop had significantly favourable effect on VQN, DDT, DST, DS and DMT; promylographic ductility; alveographic L values comparing to sunflower. Fertilizing x forecrop interaction affected in a significant way the DMT and P/L value. In addition, fertilizing x cultivar interaction had significant effect on alveographic L, promylographic ductility and ratio. Using Pearson’s correlation analysis results, fertilizer dosages were in strong positive correlation with VQN and DDT; alveographic L and W. The alveographic W was in strong positive correlation with promylographic energy (r=0,842**) and DST (r=0,863**), while the L was in medium positive correlation with promylographic ductility (r=0,744**). Our results proved that, the wheat flour’s rheological parameters are significantly affected by fertilizing dose, forecrop and cultiva

Comprehensive study on wheat flour quality attributes as influence by different agrotechnical factors

Received: November 27th, 2020 ; Accepted: February 2nd, 2021 ; Published: March 2nd, 2021 ; Corresponding author: [email protected] present polyfactorial long-term experiment was conducted to determine the role of different agrotechnical factors, like fertilization, forecrop, year and cultivar on the quality and yield attributes of a classical and a modern winter wheat genotypes. The research gives a complex view of the alteration of the most quality parameters (32) that are rarely done together in a single experiment (n = 96). All the studied factors had a significant effect on some tested properties. First growing season with fair water supply was beneficial for yield (+21.7%) however, the 2nd one with mild weather in spring and average annual precipitation was favourable for quality parameters (HFN: +3%, GI: +19%, GS: -51%, DDT: +22.4%, ST: +24.6%, DS: -14%, PDR: +37.6%, PD: +6%, PMR: +51.5%, PE: +52.7%, W: +25.8%, LV: +16.3%, HI: +13.3%). The optimal fertilizer demand of the different parameters varied to realize the potential of the varieties (N90P68K80 for Y, VWA, PWA, PMR, PE, LV, Mavg, KW and HI; meanwhile N150P113K133 for CP, WGC, ZI, VQN, ST, W and P/L). In the case of suboptimal nutrient supply, the effect of fore crops was significant (Y, CP, DGC, ZI, FE, VQN, DDT, ST, DS, PDR, PMR, PE, Mavg and all alveographic values). Comparing the varieties, GK Öthalom had better fertilizer response attribute (NUECP) and quality parameters, till then Mv Ispán possessed significantly better natural nutrient utilizing property (+22.9%), NUEY and yield (+31.7% in 2019). Summarizing the results, there is a need to put great emphasis on the selection of adapted cultivar and variety-specific agrotechnology practices, also these data contribute to a better understanding of the relationships between the quality parameters

Effects of agrotechnical factors on the quality and quantity of yield in winter wheat production

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