Grain of winter wheat cv. Begra was investigated for changes in some physical and chemical properties resulting from direct influence of microwave heating on grain harvested in three subsequent generations of crops at Plant Breeding Station DANKO in Choryn, Poland. Wheat grain samples tested immediately after microwave treatment with the highest grain temperature at 79 and 98°C showed a statistically significant decrease in moisture content (MC), thousand kernel weight (TKW), single kernel weight (SKW), single kernel diameter (SKD), and hardness index (HI), with the exception of grain samples M‐120 and M‐180, respectively, where statistically significant increases in HI and SKD were observed. Indirect effect of microwaves caused statistically significant fluctuation of the total protein content (TPC), TKW, single kernel moisture content (SKM), HI, SKW, and SKD in all three wheat grain crops in relation to their control samples. This indicates that the studied physicochemical properties of grain were affected by microwave rays not only directly but also indirectly.
Grains of the Polish winter wheat variety Begra were subjected to gamma-radiation (grain harvested in 1996) within the dose range of 0.05-10 kGy and microwave heating (grain harvested in 1997) from 28 degrees C to 98 degrees C. Later the grains were divided into two parts, the first was used for direct analyses after treatment. The second part was sown on the experimental fields. The obtained crop was described as the first generation and divided into two parts. One part was destined to determination of starch properties and the second part was sown in order to obtain the second generation crop. The same pattern was conducted in order to achieve the third generation crop. gamma-Irradiation directly applied on the wheat grain reduced statistically significant falling number values and gelatinisation enthalpy (deltaH) of the grain treated by 5 and 10 kGy. Calculated linear regression correlation coefficient between the falling number values and the gelatinisation enthalpy was equal to 0.94 (p < or = 0.001) and showed that these two starch characteristics are well correlated in the case of directly irradiated wheat grain. The falling number values, peak temperatures (Tp) and gelatinisation enthalpy (deltaH), in three generations of wheat grain crop studied, did not show any statistically significant differences as a result of indirect effect of gamma-irradiation. Microwave direct heating of wheat grain to 98 degrees C caused a statistically significant increase in the falling number value and decrease in starch gelatinisation power expressed by the enthalpy of gelatinisation (deltaH). The statistically significant changes in the falling number values, slight changes in the peak temperatures (Tp) and enthalpy of gelatinisation (deltaH) were found in all three generation crops as an indirect effect of microwave heating.
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