Determination of some physical-chemical properties of biofortification soft wheat and flour of the varieties “Treska”

Abstract

Cereal crops as a basic food for humans, little is used as a grain, but with milling
they are processed in the milling products: flour, meal, flakes and bran.
Determining the content of some ingredients, such as protein, ash, wet gluten,
fat, etc. in food products is important because they are present in the raw
materials and final products. The importance of knowing the physical and
chemical properties of wheat and flour is due to the determination of quality and
kind of flour which is produced after milling process. The aim of this research is
to examine the influence of Fe-EDTA fertilizers through soil, foliar and soil +foliar
application on some physical and chemical properties of bio-fortification soft
wheat and flour of the varieties ,,Treska ,, During the investigation we
determined the highest ash content in the seed obtained with soil + foliar
application of iron, while in the flour was measured the highest ash content by
soil application of iron. We concluded that the supplement iron in soil increase
the percentage of protein in the grain and flour. We found that soil + foliar
application of iron leads to a significant increase of % fat and wet gluten in grain
and flour compared to soil or foliar application of chelating fertilizers. It might be
concluded that the agronomic bio-fortification with Fe-EDTA soil + foliar
application and Fe-EDTA soil leads to improved examined physical - chemical
properties of wheat and flour.