Breadmaking potential of winter triticale (Triticosecale Wittmack el. Camus) of Polissia ecotype

Abstract

The results of the experimental work on the evaluation of the bread-making ability of new varieties of winter triticale of Polissia ecotype, which were carried out in the department of selection and seed production of grain crops of the National Science Center «Institute of Agriculture of the National Academy of Agrarian Sciences», located in Fastiv district of Kyiv region in 2016–2018, are highlighted. The elasticity (P) of the dough on average by varieties was found at the level of 67.2 mm, which corresponds to the indicator of «good filler» wheat, and by varieties ranged from 44 mm (indicator of «weak wheat») in Aristocrat variety to 87 mm («satisfactory improver») in Kotyhoroshko variety. The stretchability (L) of the dough by variety varied from 18 mm (Aristocrat) to 30 mm (Lyubomir) and was 23.5 mm on average. The stretchability of the dough is closely correlated with indicators such as C, the expansion index and the area of the average diagram (r=0.62–0.67). According to the results of calculations, the P/L ratio in winter triticale varieties of Polissia ecotype varied from 1.7 units in Volemir variety to 4.4 units in Kotygoroshko variety, and on average it was found at the level of 2.9 units, winter triticale variety is closer to the optimal value Volemir. According to the flour "strength" alveograph indicator, Solodyuk and Lubomyr winter triticale varieties of Polissia ecotype were distinguished, which reliably prevailed over Poliskyi 7 standard variety (NIR05=17) and amounted to 93 J and 76 J, respectively. The amount of «raw» gluten in winter triticale varieties ranged from 6.4% in Aristokrat variety to 15.0% in KS 9-17 sample, and on average was 11.8%. After drying, the amount of «dry» gluten varied from 2.38% to 5.04%, and averaged 3.9%, which was 33% of the amount of «raw» gluten. The highest indicator of hydration capacity (233.3%) was observed in Petrol variety compared to Polisky 7 standard variety, which significantly exceeded it by 47.6 units (NIR05=14). The physical properties of triticale gluten resemble weak wheat gluten with low elasticity. Tight triticale gluten makes it possible to bake good bread. The volume yield of loaves from triticale flour was 298 ml on average and varied from 260 ml in Polisky 7 variety to 345 ml in Fanat and Solodyuk varieties. Selected winter triticale varieties of Polissia ecotype with satisfactory baking quality, according to the wheat baking technology without adding improvers, are advisable to use in the baking industry.