Scores:
9
MNiSW
79.88
ICV
 
 

THE EFFECT OF FERTILIZATION OF BIOMASS AND LIME AND GYPSUM ON GRAIN QUALITIES, FLOURS AND CEREALS FROM SPRING WHEAT SEEDS ŻURA

Hanna Siwek 1  ,  
Marzena Gibczyńska 2  ,  
 
1
Zakład Chemii, Mikrobiologii i Biotechnologii Środowiska, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie, ul. Słowackiego 17, 71-434 Szczecin
2
Zakład Chemii Ogółnej i Ekologicznej, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie, ul. Słowackiego 17, 71-434 Szczecin
3
Katedra Agronomii, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie, ul. Papieża Pawła VI 3, 71-459 Szczecin
Inż. Ekolog. 2017; 4:161–167
Publish date: 2017-08-01
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TOPICS:
ABSTRACT:
The effect of ash from biomass, lime and gypsum fertilization on quality of grain, flour and dough of spring wheat variety Żura was analysed. The experience was realized in 2016 in the village Noskowo (54º38'N, 16º82'S), located in the district of Sławno in the West Pomeranian Voivodeship.The study compared three factors: wood ash and straw ash (I. factor), 2 types of ash additive: lime or gypsum (factor II), 4 doses of ash mixture with lime or gypsum: 2, 4, 6 t Ha-1 (factor III). After application of straw ash, higher value of MTZ of spring wheat grain was obtained. The doses of biomass ash and the lime (the trade name PROFITKALK or gypsum (SulfoPROFIT) did not affect the value of this parameter. Differentiated ash fertilization in combination with increasing doses of calcium or gypsum fertilizer did not modify the seed parameters of spring wheat: density of the grain in the test weight, falling number, protein and starch content, gluten content and Zeleny test. By applying ash from biomass obtained from wood or straw the dough stability time was varied, and the dough softening after 10 and 12 minutes. Dough stability and softening of dough after 10 and 12 minutes of dough obtained from wheat Żura were not significantly determined by the dose of ash from biomass and the applied calcium fertilizer with or gypsum fertilizer. Exception was the parameter of softening the dough of flour after 12 minutes. The application of fertilization in the studies enabled the grain of spring wheat of Żura with right quality parameters.
CORRESPONDING AUTHOR:
Marzena Gibczyńska   
Zakład Chemii Ogółnej i Ekologicznej, ZAchodniopomorski Uniwersytet Technologiczny w Szczecinie, ul. Słowackiego 17, 71-434 Szczecin