The Milling Properties of Grain Varieties and Promising Varieties of Durum Winter and Spring Wheat

Abstract

Milling properties of seven varieties and accessions of durum winter and spring wheat grain (Pobeda 70, Donskaya Elegiya, Bezenchukskaya Niva, Triada, and Nikolasha) grown in Moscow and Orel oblasts were studied. The Pobeda 70 variety of durum winter wheat, created in the Laboratory of Breeding and Seed Production of Field Crops of the Russian State Agrarian University–Timiryazev Moscow Agricultural Academy and characterized by high winter hardiness and yield (up to 7 t/ha) is of particular interest. The grinding of the initial samples was carried out according to the developed technological scheme with the inclusion of break, grate, sanding, and effluent systems. Analysis of the quality indicators of the presented varieties and accessions' processed products (macaroni groats, half-cuts, and second-grade flour) showed that, of the seven samples of durum wheat, five have excellent milling properties, one sample has good milling properties, and another sample is satisfactory. The yield of the highest-grade flour for pasta according to GOST 31 463-2012 in the presented samples of durum wheat was 56.1–68%, with the total yield of pasta grains and flour ranging from 80.0 to 86.5%. The grain of accessions of durum spring wheat Triada and durum winter wheat Pobeda 70, grown in conditions of the Orel oblast, had the best flour-grinding properties. They gave 68 and 67% of high-grade flour for pasta (in terms of ash content) with a total flour yield of 82.9 and 84.5%, respectively. The worst flour-milling properties were recorded for the grain of the durum spring wheat Nikolasha, grown in the conditions of Moscow oblast, from which it was not possible to obtain high-grade flour for pasta.