Зерновое хозяйство России (Jun 2018)
THE TECHNOLOGICAL AND BREADMAKING PROPERTIES OF THE ZONED AND PROMISING VARIETIES OF WINTER SOFT WHEAT
Abstract
The article has presented the tree-year study results of technological and breadmaking properties of the zoned and promising varieties of winter soft wheat of intensive type. The study of winter soft wheat varieties in the conditions of the southern part of the Rostov region allowed finding the differences in the most essential indexes of kernel quality and technological properties. The study results showed the dependence of kernel and flour quality according to the year of growing and the variety. According to the study, the indexes of weigh fraction of protein in the varieties ‘Ermak’ (14.0%), ‘Rostovchanka 7’ (14.3%), ‘Shef’ (14.5%), ‘Etyud’ (14.5%), ‘Kipchak’ (14.6%), ‘Aksiniya’ (14.7%), ‘Luchezar’ (14.8%) and ‘Nakhodka’ (15.0%) corresponded to the indexes of strong wheat. The weigh fraction of gluten in the varieties ‘Shef’ (28.5%), ‘Aksiniya’ (28.2%) and ‘Nakhodka’ (28.0%) corresponded to the indexes of strong wheat. The main set of varieties has been characterized with the first group of gluten quality. According to the trait ‘dough deformation’, the varieties ‘Nakhodka’ (293е.а.), ‘Aksiniya’ (292е.а.) and ‘Kipchak’ (282е.а.) corresponded to the group of strong wheat. The conducted study showed that the main set of the varieties corresponded to the trait ‘coefficient of correlation of dough resilience to dough extensibility’, characteristic to the group of strong wheat. The varieties ‘Aksiniya’ (727 cm3; 4.7p.), ‘Nakhodka’ (667 cm3; 4.2p.), ‘Bonus’ (637 cm3; 4.0p.) and ‘Kazachka’ (627 cm3; 4.0p.) showed the best indexes of the yield of bread and the general baking. The varieties ‘Aksiniya’, ‘Nakhodka’, ‘Bonus’, ‘Kazachka’, ‘Kipchak’ and ‘Luchezar’ showed the best indexes of grain and flour quality. Nowadays FSBSI ARRIGC named after I.G. Kalinenko developed and introduced into the production the highly adaptive varieties of winter soft wheat of intensive type which could produce grain of high quality in different climatic conditions and it allowed assigning these genotypes to the group of strong and valuable wheat varieties with the best technological and breadmaking properties.
