Przeglądaj wg Autor "Wianecki, Marek"

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  • Miniatura
    PozycjaOpen Access
    Impact of Weed Control Method and Sowing Density on Vielding of Selected Winter Spelt (Triticum Spelta L.) Cultivars
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2015) Pużyński, Stanisław; Stankowski, Sławomir; Pużyńska, Katarzyna; Iwański, Robert; Wianecki, Marek; Biel, Wioletta; Department of Agronomy, West Pomeranian University of Technology, Szczecin, Poland; Department of Agronomy, West Pomeranian University of Technology, Szczecin, Poland; Department of Agrotechnology and Agricultural Ecology, University of Agriculture, Krakow, Poland; Department of Food Science and Technology, West Pomeranian University of Technology, Szczecin, Poland; Department of Food Science and Technology, West Pomeranian University of Technology, Szczecin, Poland; Department of Pig Breeding, Animal Nutrition and Food, West Pomeranian University of Technology, Szczecin, Poland
    The field experiment was carried out in the years 2010–2013 at the West Pomeranian University of Technology Experimental Agricultural Station in Lipnik, near Stargard Szczeciński (Poland). The research included the determination of an impact of two weed control methods (mechanical and chemical) and three sowing densities on the yield of selected winter spelt and common wheat cultivars, the yield components and their physiological parameters. The application of a chemical herbicide did not significantly influence grain yielding in 2011 compared to a mechanical weed control method, and increased it in the years 2012 and 2013. An increase in sowing density from 300 to 500 grains per m2 increased the yielding, the number of ears and at the same time, decreased the grain number in an ear. The mass of 1000 grains was similar regardless of sowing density. The highest mean yields in the three years were observed in common wheat Tonacja, lower in spelt cultivars of Plant Breeding Strzelce and the lowest in Oberkulmer Rotkorn spelt cultivar. The responses of spelt various cultivars to different weed control methods and to various sowing densities were similar.
  • Miniatura
    PozycjaOpen Access
    Quality of bread made from rye grown wiyh conventional and ecological methods
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Wianecki, Marek; Iwański, Robert; Stankowski, Sławomir; Tokarczyk, Grzegorz; Felisiak, Katarzyna; Department of Food Science and Technology, West Pomeranian University of Technology, Szczecin; Department of Food Science and Technology, West Pomeranian University of Technology, Szczecin; Department of Agronomy, West Pomeranian University of Technology, Szczecin; Department of Food Science and Technology, West Pomeranian University of Technology, Szczecin; Department of Food Science and Technology, West Pomeranian University of Technology, Szczecin
    There were checked the baking proprieties of six rye cultivars coming from conventional and ecological tillages. Bread made from rye grown with conventional method characterized with higher volume and imperceptibly lower baking loss. The way of tillage had no essential influence on porosity. Bread made from cultivar Conduct grown with ecological way received the highest notes in the sensory assessment (31.5 points). The addition of 1-moll lactic acid to the dough enlarged bread volume, bread porosity and the total baking loss, not influencing on the sensory assessment of breads. In dependence of analyzed feature of texture the factor of changeability (the way of tillage, cultivar and the method of baking) influenced on the reological properties of breads from rye flour in different degree. The hardness, gumminess and chewiness of crumb depended on way of tillage, then on cultivar as well as the addition of souring agent. The cohesiveness of crumb depended on the way of tillage mainly. However there was affirmed no influence of the studied variables on bread springiness.
  • Miniatura
    PozycjaOpen Access
    Wpływ metod konwencjonalnych i ekologicznych uprawy pszenżyta na wartość wypiekową mąk i jakość pieczywa
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Iwański, Robert; Wianecki, Marek; Tokarczyk, Grzegorz; Stankowski, Sławomir; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Agronomii, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    The bakery properties of five Germany origin species of triticale from conventional and ecological tillage system were tested in bakery control process. The qualitative features of triticale bread depended on species of triticale and method of tillage system. Both, the bakery properties and sensory evaluation a conventional tillage system bread were higher. The addition of 1-moll lactic acid to bakery processing enlarged porosity and total baking weight losses, but not influencing on sensory evaluation of bread. The TPA hardness of ecological tillage system bread were about 15% higher (average value – 676.9[G]) than conventional tillage system bread (average value – 576.4 [G]). Similar results were received in gumminess and chewiness of TPA tests. The addition of 1-moll lactic acid significant influenced on results in the TPA tests.