Abstract
The article presents the results of the study of soft spring wheat varieties of Canadian breeding in order to identify the genetic sources of high baking value. A comprehensive assessment of the following economic and useful traits was carried out: yield, plant height, resistance to lodging and major fungal diseases, weight of 1000 grains, grain unit, vitreous content, protein and gluten content in the grain. The method of complex indices was used for the final evaluation of the varieties. It was found that the studied Canadian varieties are unsuitable for use in breeding for high yields in the conditions of the Central part of Russia. It was revealed that the varieties Bluesky, Oslo, Biggar, BW 90, Ac Kagma, CDC Merlin and Ac Taber have the highest values of complex indices. They are recommended for use in the breeding of soft spring wheat varieties with high yield and baking values of grain.
Highlights
Modern breeding is often focused on obtaining high yields of grain crops without taking into account the quality of products
The varieties Oslo, Biggar and Ac Taber are characterized by complex resistance to lodging and major fungal diseases in Central Russia
Canadian varieties are unsuitable for use in breeding for high yields in the conditions of the Central part of Russia
Summary
Modern breeding is often focused on obtaining high yields of grain crops without taking into account the quality of products. In the production of bread and bakery products, technologists are forced to use chemical additives that improve the baking value of low-quality flour [1, 2, 3]. Nevetheless, in recent years, the number of allergic diseases of the population has been growing, including intolerance to bread containing artificial gluten [3]. This situation can be corrected by creating wheat varieties with high baking value, including in areas of excessive moisture, such as the Central Region of the Non-Chernozem zone of Russia.
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