THE INFLUENCE OF THE SPROUTED WHEAT KERNELS (SWK) ON THE AMILOLYTIC ACTIVITY OF THREE WHEAT VARIETIES, CULTIVATED IN ROMANIA

Abstract

The Falling number FN (s) and the Sprouted Wheat Kernel SWK % (ISO 3093, SR ISO7979:2001) were analyzed for 3 varieties of wheat, Dropia, Flamura 85 and Fundulea 4, mainly cultivated in the southern region of Romania. The descriptive statistics highlighted the extremely high variability coefficients of SWK, namely: 182.93 % at Dropia, 99.35 % at Flamura 85 and 152.60 % at Fundulea 4 variety. The t test did not reveal significant differences between the SWK means and between the FN means in the three varieties, with the exception of FN means between Dropia and Fundulea 4 (t=2.410*; F ratio=1.246*; p<0.05). The Shapiro-Wilk normality test of FN and SWK distributions, highlighted that FN distribution at Dropia, SWK at Flamura 85 and SWK at Fundulea 4, were not normal (w=0.871***, 0.784***, 0.638***, p<0.01). Spearman correlations between FN and SWK were negative significant in all wheat varieties (-0.521** at Dropia, -0.373* at Flamura 85 and -0.688** at Fundulea 4). The best regressions models, describing the relationship between FN and SWK in the Dropia and Fundulea 4 varieties, were exponential respectively logarithmic (r2 = 0.75; r2 = 0.59). For the Flamura 85 variety, no suitable regression model was identified (r2 = 0.15). The maximum SWK level at which minimum wheat bakery quality was achieved (FN = min. 180 s) was 2.95 % for Dropia and 1.86 % for Fundulea 4.

Keywords

• dropia variety
• falling number
• flamura 85 variety
• fundulea 4 variety
• sprouted wheat kernels