Joint International Conference on Long-term Experiments ...

Table 8. Proteins content % results
Nr. crt. Variant Proteins content, (%) % Diference Semnification
1 V1 13,80 100,00 - mt.
2 V2 13,50 97,80 - 0,30 ooo
3 V3 13,45 97,50 - 0,35 ooo
4 V4 13,21 95,70 - 0,59 ooo
DL (p 5%)=0,01; DL (p 1%)=0,02, DL (p 0,1%)=0,02
Because external components are eliminated during processing after every stage protein
level is decreasing. Rate of decreasing is very significant.
Table 9. Gluten content % results
Nr. crt. Variant Gluten content, (%) % Diference Semnification
1 V1 28,80 100,00 - mt.
2 V2 28,87 100,20 0,07 mt.
3 V3 28,90 100,30 0,10 *
4 V4 29,27 101,60 0,47 ***
DL (p 5%)=0,09, DL (p 1%)=0,13; DL (p 0,1%)=0,21
Variant V4 is the first what improuve very significant gluten content. V2 is almoust the
same lice witness sample and V3 is a little improuvment just significant.
Table 10. Starch content % results
Nr. crt. Variant Starch content, (%) % Diference Semnification
1 V1 59,37 100,00 - mt.
2 V2 59,83 100,80 0,46 ***
3 V3 59,94 101,00 0,57 ***
4 V4 60,70 102,20 1,33 ***
DL (p 5%)=0,06, DL (p 1%)=0,09, DL (p 0,1%)=0,14
After every kind of processing of grains Specific weight grows very significant so in V4
we have the best results.
3.3.Rheological analysis
Table11. Elasticity of gluten % results
Nr. crt. Variant Elasticity of gluten % % Diference Semnification
1 V1 2,00 100,00 - mt.
2 V2 2,00 100,00 - mt.
3 V3 2,00 100,00 - mt.
4 V4 1,00 50,00 - 1,00 ooo
DL (p 5%)=0,10; DL (p 1%)=0,15; DL (p 0,1%)=0,24
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