Gluten content in winter triticale grain (Triticosecale Wittmack el. Camus) for the use in bakery industry

Abstract

The results of research in the department of grain breeding and seed production in 2015–2018 are presented by NSC «Institute of Agriculture NAAN» located in Fastiv district of Kyiv region. The winter triticale varieties Volemir and Fanat with a seed yield of 8.0 t/ha have been identified. In the varieties Maetok Polesskiy, Lubomir and sample KS 9-17, the amount of wet gluten in the grain was found at the standard level and in absolute terms was 14.0–14.4%. According to the elasticity of gluten with indicators from 87.5 to 90 units of the IDK device, varieties Aristocrat, Volemir, Solodyuk and sample KS 9–17 were distinguished. The varieties Volemir and Molfar with grain nature of 726 and 731 g/l truly exceeded the standard variety by 45 and 50 g/l. In the Maetok Polesskiy variety, gluten was found with an extensibility of 24.0–24.6 cm and was classified as long, good. The gluten content in the grain of the Molfar variety was 19.7%; Gluten was found with good elasticity (I group), light gray in color with average, good extensibility and elasticity (I group), the protein content is assigned to the I class group. The sedimentation index for Zeleni, which carries information about the baking strength of flour in the varieties Volemir, Molfar and sample KS 9–17, was found at the level of 22.0–24.4%. Varieties Volemir, Maetok Polessiy and sample KS 9–17 were distinguished by the mass of 1000 grains, which in absolute terms was 53.0–55.0 g. A direct correlation was found between the indicators of sedimentation according to Zeleni, the content of protein and gluten (r=0.89–0.9). A functional relationship exists between the protein and gluten content of the grain (r=1.0). The varieties Petrol, Kotigoroshko, Fanat have good quality gluten (I group) with average, satisfactory extensibility and elasticity (II group). The varieties Polesskiy 7, Solodyuk, MaetokPolesskiy, Lubomir and sample KS 9–17 have satisfactorily weak gluten (group II) with medium, good extensibility and elasticity (group I). By the quality of the protein varieties Polesskiy 7, Solodyuk, Lyubomir and sample KS 9–17 are assigned to the II class. In the varieties Volemir and Aristocrat, gluten is satisfactorily weak in elasticity (ІІ group), medium, satisfactory in elasticity and elasticity (ІІ group). Distinguished sorts of triticale of the winter-annual Polesye ecotype with combination of economic-valuable signs, enhanceable adaptive properties, high productivity of grain, by a good technological and bakery value it is expedient to use in bakery industry.