Properties of dough and bread produced from Romanian and Egyptian wheat plants treated with zinc | ||
| Egyptian Journal of Food Science | ||
| Articles in Press, Accepted Manuscript, Available Online from 16 November 2025 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejfs.2025.367410.1208 | ||
| Authors | ||
| Samir Hosni Shaaban* 1; Mohamed Mostafa El-Fouly2; Alina Laura Agapie3; Marinel Nicolae Horablaga3; Ciprian Buzna3; Rozalia Kadar4; Ionut Racz4; Tritean Nicolae5 | ||
| 1Department of Fertilization Technology, National Research Centre, 33 El- Bohouth St., (former El- Tahrir St.,) Dokki, Giza, | ||
| 2Department of Fertilization Technology, National Research Centre.33 El-Bohouth St., (former El-Tahrir St.,) Dokki, Giza | ||
| 3Agricultural Research and Development Station, Lovrin, Romania | ||
| 4Agricultural Research and Development Station,Turda, Romania | ||
| 5Agricultural Research and Development Station, turda, Romania | ||
| Abstract | ||
| In both countries field experiments are carried out with different wheat varieties to which Zn is applied to the soil and / or plant. These varieties were treated with zinc sulfate of 5 g/L in the field during tillering and milk stage. In Gemmeiza 11and Giza 171 variety, the duration of the kneading decreased, especially for the treatment by spraying zinc during the tillering stage, where the less kneading time, the better as well as the stability period in Gemmeiza 11 was better in the treatment with spraying during the milk stage, where the longer the dough stability period, the better. The rate of tolerance and the degree of weakening decreased in both varieties, especially in the treatment during the tillering and the milk stage, where the rate of tolerance and the degree of weakness of the dough, the lower of it is better. Among the wheat varieties tested, the highest value of the index indicating the strength of the flour was determined in Pădureni, W=367 being the sign of a very good flour, which can absorb up to one and a half times more water than a weak flour. The length of the curve that describes the extensibility of the dough is very significantly influenced by the zinc treatment of the seed, and among the varieties tested; Ciprian and Pădureni had a length of the curve of 122 and 128 mm, very significantly higher than the Glosa variety. The most important conclusion that can be derived from this study is that zinc has the role of potentiating the effect of the fungicide, through this effect reducing the dose of fungicide by half, but it can substitute the fungicide in the case of the Padureni spring wheat variety. | ||
| Keywords | ||
| Wheat; zinc; bread | ||
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