Comparison of Russian assessment of bakery properties of wheat and determination of grain quality using mixolab

Abstract

The results of quality research on the Russian soft wheat (67 samples), grown in different soil and climatic conditions and having a wide range of quality factors: the amount of gluten varied from 5.7 (Southern federal district) to 33.2% (Volga federal district), gluten quality - from 9 (Central Federal District) to 128 units. IDK (Southern Federal District), the falling-number value - from 66 to 449 s. (Volga Federal District). The rheological properties of dough were studied using the mixolab device in a classic «Chopin Wheat+» mode. According to the profiler indicators (radial chart), it was established that the test grain was characterized the average by increased water absorption capacity, maximum starch viscosity and retrogradation, as well as by reduced amylolytic activity and dough resistance. Correlation analysis established a close association of the quality factors of grain, especially of the gluten amount, with the quality factors of bread. The calculation of the pair correlation of the profiler indicators and wheat grain quality factors detected a moderate interrelation of water absorption with the gluten amount (0.466) and falling-number value (0.384), of the dough resistance with the gluten quality (-0.438), as well as a strong interrelation of the starch viscosity, amylolytic activity and retrogradation with the falling-number value (0.659; 0.821 and 0.866, respectively). There was not detected a stable interrelation of the «gluten +» index with any of the grain quality factors, but there was a loose correlation of this index with the falling-number value. Regression analysis established the strongest curvilinear relationship between the torque and the falling-number value in the areas of the starch gelatinization, jellification and retrogradation.