The Genetic Potential of Spring Durum Wheat Grain Quality in the North of Kazakhstan

Abstract

The paper presents information about the cultivation of spring durum wheat in the conditions of Northern Kazakhstan. Methods for assessing the quality of grain and semolina in the breeding process are shown: SDS sedimentation, protein content according to Kjeldahl, content, and index of gluten using the Glutomatic 2200 system, vitreousness, hardness SKCS 4100, content of carotenoid pigments, measurements of the color of grain and semolina using a CR-colorimeter. 410, Konica Minolta, commodity and technical properties of pasta; the characteristics of durum wheat genotypes are given as well. Relationships between quality indicators based on correlation analysis are established; indicators of hardness and vitreousness are in close connection with the most significant features: Protein content, gluten, pasta color, and evaluation of pasta properties. The quality of the studied durum wheat genotypes was found to meet the requirements of importers of Kazakh grain: Protein content averaged 14.9%, bulk density averaged 80.5 kg/hL, and the b* value in the Lab color evaluation system was at the level of 26.78 on average for semolina genotypes, with the maximum values found in Damsinskaya 2017 (32.17). Among the Kazakh varieties with the highest quality characteristics, the varieties Lavina, Damsinskaya Yubileinaya, and Korona stand out: Protein content (14.86-15.22%), gluten content 33.2-36.2%, gluten index 50-65, b* value (yellowness index) 23.82-26.74, vitreousness 80-84%. All studied genotypes belonged to hard-grained forms (hard-grain index 67-75).