Yield and grain quality of baking winter wheat of different varieties

Abstract

Purpose. Study the formation of yield and grain quality of baking winter wheat of different varieties.
 Methods. Laboratory, physico-chemical, mathematical and statistical.
 Results. The grain yield of baking winter wheat varied significantly depending on the variety. On average over two years of research, the highest yield (8.12–8.47 t/ha) was obtained in ‘Colonia’, ‘RGT Reform’, ‘Quebec’, ‘Tobak’, ‘Mescal’ and ‘Emile’ varieties. In ‘Bonanza’ and ‘Rivero’ varieties, this indicator was at the level of 7.48–7.53 t/ha. It should be noted that the stability index was high (0.92–0.98) for growing all varieties. In the favourable 2020 year, the grain yield ranged between 7.62 and 8.80 t/ha, while in the less favourable years it ranged between 7.34 and 8.26 t/ha depending on the variety. On average, over two years of research, the protein content of more than 13.0% was formed by ‘Emile’, ‘Bonanza’, ‘RGT Reform’ and ‘Quebec’ varieties, while in other the varieties it was 12.4–12.9%. The studied varieties of baking wheat had a high stability of protein content (0.98–0.99). Baking winter wheat grain had an average gluten content of 27.7–29.7%, depending on the variety, with high stability. Its highest content (29.5–29.7%) was obtained in ‘Emile’, ‘Quebec’ and ‘RGT Reform’ varieties. The gluten content in grain was directly proportional to the protein content. There is a direct very high correlation between these indicators (r = 0.91 ± 0.001). According to the Zeleny sedimentation test results, flour strength was high only in ‘Quebec’ variety, while in the other varieties it was medium. The grain of ‘Quebec’ and ‘RGT Reform’ varieties corresponds to valuable wheat; ‘Rivero’ and ‘Bonanza’ correspond to a good filler, while the rest of the varieties correspond to a satisfactory filler. The grain of ‘Quebec’, ‘Mescal’, ‘Rivero’ and ‘Colonia’ varieties is medium hard as the hardness was 54.1–59.1 units of instrument. Grain of the other varieties is soft with 48.3–51.1 units of instrument. Grain of ‘RGT Reform’, ‘Rivero’, ‘Emile’ and ‘Tobak’ varieties had the largest (794–812 g/l) grain unit. This indicator in the other varieties was at the level of 760–785 g/l. Flour strength is directly proportional to protein content. There is the direct high correlation between these indicators (r = 0.87 ± 0.002). Correlation between the protein content and the sedimentation index by Zeleny test was direct high (r = 0.79 ± 0.001). However, with grain hardness it was inversely weak, and with the grain unit direct moderate (r = 0.35±0.003).
 Conclusions. Yield of winter baking wheat varieties was in the range from 7.48 to 8.47 t/ha, protein content varied from 12.4 to 13.8%. Protein content highly correlated with the major baking properties of wheat grain. Baking winter wheat ‘RGT Reform’ and ‘Quebec’ varieties are recommended for stable grain production with good baking properties in the conditions of the Right-Bank Forest-Steppe.