ОЦЕНКА НОВЫХ СОРТОВ ЯРОВОЙ МЯГКОЙ ПШЕНИЦЫ ПО КОЭФФИЦИЕНТУ КАЧЕСТВА ЗЕРНА

Abstract

Production of high-quality food wheat is primarily associated with growing varieties that stably produce grain at the level of the current standards. The research aimed to assess the compliance of the grain quality of new spring soft wheat varieties with GOST (national) standards using the quality coefficient. Wheat varieties were grown in the sub-taiga zone of Tyumen region in the Nizhnetavdinsk state variety test plot in 2020 and 2021. The requirements for strong wheat GOST 34702-2020 Baking wheat. Specifications were taken as standard indicators. To assess varieties by the quality coefficient the researchers used the formula: K = Pf / Pn, where K is the quality coefficient, Pf is the actual indicator; Pn is an indicator of the standard value. The study revealed that most of the varieties produced grain with protein values within the limits of the GOST 34702-2020 standards for strong wheat (the quality factor is equal to or greater than one); the alveograph index measuring “dough deformation energy” met the requirements for strong wheat in most of the studied varieties; the farinograph index for “dough dilution” did not meet the standards for strong wheat (the quality factor is less than one) in most of the varieties. The obtained results call for a further study of the effect the specific factors in local conditions have on the indicators measured by the farinograph. Evaluation based on the quality coefficient is recommended for identifying the most stable varieties in terms of individual and complex technological indices related to the requirements for baking wheat in the conditions of the Northern Trans-Urals.