The technological properties of winter wheat grain during long-term storage

Authors

  • Nadiia Yashchuk National University of Life and Environmental Sciences of Ukraine, Agrobiological Faculty, Department of Storage, Processing and Standardization of Plant Products after prof. B.V. Lesik, Heroiv Oborony Str., 13, Kyiv, 03041, Ukraine, Tel.: +38-097-216-23-05 https://orcid.org/0000-0002-5819-2813
  • Liudmyla Matseiko National University of Life and Environmental Sciences of Ukraine, Agrobiological Faculty, Department of Storage, Processing and Standardization of Plant Products after prof. B.V. Lesik, Heroiv Oborony Str., 13, Kyiv, 03041, Ukraine, Tel.: +38-097-926-27-64
  • Anatolii Bober National University of Life and Environmental Sciences of Ukraine, Agrobiological Faculty, Department of Storage, Processing and Standardization of Plant Products after prof. B.V. Lesik, Heroiv Oborony Str., 13, Kyiv, 03041, Ukraine, Tel.: +38-067-405-66-32 https://orcid.org/0000-0003-1660-1743
  • Matvei Kobernyk State Enterprise All-Ukrainian State Research and production Center of Standardization, Metrology, Certification and Consumers’ Rights Protection (SE «Ukrmetrteststandart»), Research and Production Department of Physical and Chemical Quantities Measurements, Metrologichna Str., 4, Kyiv, 03143, Ukraine, Tel.: +38-099-243-38-31 https://orcid.org/0000-0002-1630-1831
  • Sergiy Gunko National University of Life and Environmental Sciences of Ukraine, Agrobiological Faculty, Department of Storage, Processing and Standardization of Plant Products after prof. B.V. Lesik, Heroiv Oborony Str., 13, Kyiv, 03041, Ukraine, Tel.: +38-050-255-38-97 https://orcid.org/0000-0001-8264-5176
  • Natalia Grevtseva Kharkov State University of Food Technology and Trade, Department of International E-Commerce and Hotel and Restaurant Business, Maidan Svobody str., 6, Kharkiv, 61022, Ukraine Tel.: +38 (057) 707-53-06
  • Yuriy Boyko National University of Food Technology, Educational and Scientific Institute of Food Technology, Department of Environmental Safety, Department of Machines and Apparatuses for Food and Pharmaceutical Productions, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38 (067)502-81-55
  • Oksana Salavor National University of Food Technology, Educational and Scientific Institute of Food Technology, Department of Environmental Safety, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38 (044) 287-91-55
  • Natalia Bublienko National University of Food Technologies, Educational and Scientific Institute of Food Technology, Department of Environmental Safety, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38 (044) 287-91-55
  • Iryna Babych National University of Food Technology, Educational and Scientific Institute of Food Technology, Department of Biotechnology of Fermentative Products and Wine-making, Volodymyrska Str. 68, 01601 Kyiv, Tel.: +380505613694 https://orcid.org/0000-0002-3058-3062

DOI:

https://doi.org/10.5219/1642

Keywords:

wheat grain, technological properties, growing systems, predecessors, term of storage

Abstract

In the world, the demand for quality and safe grain products is increasing. The need to preserve wheat in the event of a natural disaster requires the study of optimal storage times of grain without degrading technological indexes. The purpose of the work was to study the dynamics of technological properties of winter wheat grown after peas, clover, corn for silage and the industrial, ecological, biological growing systems during 1, 3, and 5 years of storage in the conditions of the ordinary granary. The absence of significant differences in the technological parameters of the grain of wheat grown at industrial and ecological systems, but significantly lower indicators at a biological growing system was found. The highest hectolitre weight obtained when wheat grain was grown after corn for silage, and vitreousness – after the clover. Significantly higher biochemical parameters of grain and alveographic properties of flour were for the cultivation of wheat after peas, which provided additional accumulation of protein substances. There are no significant changes in the indicator of hectolitre weight during the grain storage. Other indicators increased significantly after 1 year of storage (on average by 10 – 30%). For further storage, vitreousness growth was insignificant. After 5 years of storage, the falling number significantly increased (on 21% compared to the initial values and on 7% – after 3 years of storage). The content of protein, gluten in the grain, and alveographic properties of flour significantly decreased after 5 years of storage. The possibility of obtaining grain of wheat with high technological parameters for a more safe ecological growing system was established. It was also confirmed to need for grain storage up to 1 year to improve quality indicators and it was established that it safely stored for 3 years.

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References

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Published

2021-10-28

How to Cite

Yashchuk, N., Matseiko, L., Bober, A., Kobernyk, M., Gunko, S., Grevtseva, N., Boyko, Y., Salavor, O., Bublienko, N., & Babych, I. (2021). The technological properties of winter wheat grain during long-term storage. Potravinarstvo Slovak Journal of Food Sciences, 15, 926–938. https://doi.org/10.5219/1642

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