Abstract
It was established that the question of the grain quality of spring durum wheat is the main one when developing new varieties. First of all, it is important for manufacturers of food products (pasta, cereals) and the grain market as a whole. To create popular varieties, the breeders need methods for evaluating grain material at the early stages of selecting experimental material. One of such express-methods is the method of assessment of the rheological properties of dough made from durum wheat flour (semolina) according to the rating scale of the mixographic curve. It has been found out that the stronger and more elastic gluten is, the more resistant to be overboiled pasta is, and therefore better their nutritional and culinary properties are. This is especially important for the production of thin spaghetti. It has been determined that the rheological indices of the new spring durum wheat variety “Pamyati Vasilchuka” during dough kneading do not correspond to any of the nine points on the rating scale of mixographic curves. There has been considered the possibility to increase the mixogram rating scale to 10 points.
Highlights
It has been determined that the rheological indices of the new spring durum wheat variety “Pamyati Vasilchuka” during dough kneading do not correspond to any of the nine points on the rating scale of mixographic curves
Также в нашей селекционной программе, как и в селекционных программах по твердой пшенице многих стран мира, есть показатель микроSDS-седиментации для оценки качества клейковины (Vasiljevic and Banasik, 1980) и метод определения реологических свойств теста (Finney and Shogren, 1972; Peressini et al, 2000) на миксографе
2. Применение данного метода в селекционных программах позволит проводить отборы на начальных этапах селекции, где ограничено количество изучаемого материала, а также может способствовать получению сортов с высокой продуктивностью и качественным зерном, что позволит стабилизировать производство и рынок яровой твердой пшеницы в Саратовской области
Summary
В. Усовершенствование метода реологической оценки качества зерна в селекции яровой твердой пшеницы // Зерновое хозяйство России. M. Tsetva, Candidate of Biological Sciences, senior researcher of the laboratory of spring durum wheat breeding and seed production, ORCID ID: 0000-0001-9042-0831; I. S. Tsetva, Candidate of Agricultural Sciences, researcher of the laboratory of spring durum wheat breeding and seed production, ORCID ID: 0000-0002-0539-9482; I.
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