Wheat Bread Samples Research Articles

Leaf surface index as an indicator of moisture responsiveness and drought resistance of winter bread wheat samples

The growth and productivity of drought-prone varieties are strongly influenced by the chlorophyll pigment content and the development of plants’ foliage. The current climate changing, characterized by long no-rain periods followed by short intense rainfalls, is forcing plants to adopt different strategies to cope with drought. The purpose of the current study is to estimate the effect of growing conditions on the indicators of the total leaf area, leaf surface index (LSI) of sowing, the concentration of chlorophylls (Chl) in the leaves and the yield of winter wheat, depending on the value of their moisture supply. There have been established that the leaf surface index change and the preservation of chlorophyll pigment in foliage during the vegetation period is closely related to plants’ drought resistance, soil moisture reserve and a genotype. Under conditions of insufficient moisture supply, the maximum values of the leaf surface index in the heading phase were formed by the varieties ‘Krasa Dona’ (5.99 r.u) and ‘Etyud’ (2.49 r.u.). The highest content of chlorophyll pigment, both in the heading phase and in the flowering phase, was identified in the varieties ‘Krasa Dona’ (3.7; 3.0 mg/100 g of raw material), ‘Etyud’ (3.4; 3.2 mg/100 g of raw material) and ‘Volny Don’ (3.2; 3.0 mg/100 g of raw material), respectively. Acording to the value of productivity, the reliably standard variety ‘Don 107’ has exceeded the varieties ‘Etyud’, ‘Krasa Dona’, ‘Asket’, ‘Volny Don’.

The peculiarities of the technology of bread production from frozen semi-finished products of a high degree of readiness with the use of functional components

Ensuring the health of the population is a task of the national importance. One of the most significant factors that determine a person’s health and performance is nutrition. In a highly competitive environment, manufacturers face one of the main tasks - the creation of new competitive products with high-quality indicators and preventive properties. Improving the quality of baked goods is one of the problems of bakery production. The article deals with the theoretical possibility and practical feasibility of using spelt flour in the production of baked goods with improved consumer benefits. Spelt flour is a valuable raw material for the production of bakery and flour confectionery products of increased nutritional and biological value. The use of whole grain spelt flour in the recipe of wheat bread allows creating products for dietary and curative and preventive purposes. In the course of the work, experimental baking of wheat bread with different dosages of wheat and spelt flour was carried out. Samples of wheat bread with a different combination of spelt and wheat flour of the highest grade in the ratios of 5:95; 10:90; 15:85% were studied. The research was conducted in the laboratory of the Department of Technology of Storage and Processing of Agricultural Raw Materials and Public Catering, Volgograd State Agrarian University. The results of the influence of spelt flour application on the organoleptic and physical and chemical parameters of wheat bread are presented. As a result of the conducted research, the possibility of producing wheat bread using spelt flour was established, and the optimal dosage of spelt and wheat flour which allows one to obtain bread with high organoleptic and physical and chemical parameters was identified.

Comparative analysis of the effect of food additives on the production technology and quality indicators of wheat bread

One of the most effective and cost-effective ways to provide the population with important nutrients is the fortification of mass-consumption products. Bakery products are products of regular consumption in the diet. An integrated approach to solving the problem is provided through research in the design of prescription formulations and technologies of new types of bakery products, including through the use of non-traditional vegetable raw materials. Recipes and technology of preparation of samples of wheat bread with apple pomace replacing part of wheat flour with buckwheat (the first sample of bread) and rice flour (the second sample) are developed. The technological parameters of cooking hearth bread, in a non-paired way, have been developed. The influence of buckwheat and rice flour on the duration of the technological process of bread preparation is investigated; the influence of the introduced food additives on the organoleptic and physico-chemical indicators of bread quality is determined; a comparative assessment of the content of mineral compo-nents in the developed and control samples is shown. The use of secondary apple raw materials (fresh-frozen apple pomace), buckwheat and rice flour as non-traditional components in the technology of bakery products allows you to get a product with high organoleptic properties and a rich mineral composition. Studies of the effect of food additives on the organoleptic parameters of the bakery product allow us to make a conclusion about the pronounced effect of the added ingredients on the appearance, color and condition of the crumb. However, these additives do not lead to a change in the taste and smell of baked products. Analysis of the chemical composition of the developed samples of wheat bread showed that the content of iron and phosphorus in them exceeds the value of the control sample by many times.

Study of the influence of apple pomace and rice flour on the quality factors of wheat bread

One of the promising directions in baking at present is the replacement of wheat flour in the production of bread and bakery products with other types of raw materials. A study of the influence of secondary apple raw materials (frozen apple pomace) on the organoleptic (shape, surface, colour, bakedness, mix, porosity, taste, smell) and physicochemical indicators of the quality of the developed bread samples was carried out. The prototype was a unified wheat bread recipe. In this recipe, part of the wheat flour was replaced with rice: in bread sample No. 1 - 25% rice flour; in sample No. 2 - 12.5% ??rice flour. Also the sugar provided by the standard recipe was replaced by 10% of frozen apple pomace. The amount of other ingredients in the recipe remained unchanged. The quality indicators of baked bread samples were examined using organoleptic and physicochemical methods. Organoleptic assessment was carried out using a five-point scale for assessing the quality of bread. According to the results of the study of the organoleptic indicators of the quality of the developed samples of bread, it was found that they exceeded the control sample. In this case, the sample with fresh frozen apple pomace and rice flour in the amount of 12.5% turned out to be the best. A sample of bread with freshly frozen apple pomace and 25% rice flour was inferior to it only in porosity (the presence of small voids). In terms of physical and chemical indicators, all samples of wheat bread with the addition of apple raw materials and rice flour, as well as the control one, met the requirements of regulatory documents. It has been experimentally established that apple pomace affects the increase in the content of iron and phosphorus in bread. Pre-soaking the pomace in an oil-water emulsion improved the rheological properties of the dough and the porosity of the finished product.

Сравнительный анализ влияния пищевых добавок на технологию производства и качественные показатели хлеба пшеничного

One of the most effective and cost-effective ways to provide the population with important nutrients is the fortification of mass-consumption products. Bakery products are products of regular consumption in the diet. An integrated approach to solving the problem is provided through research in the design of prescription formulations and technologies of new types of bakery products, including through the use of non-traditional vegetable raw materials. Recipes and technology of preparation of samples of wheat bread with apple pomace replacing part of wheat flour with buckwheat (the first sample of bread) and rice flour (the second sample) are developed. The technological parameters of cooking hearth bread, in a non-paired way, have been developed. The influence of buckwheat and rice flour on the duration of the technological process of bread preparation is investigated; the influence of the introduced food additives on the organoleptic and physico-chemical indicators of bread quality is determined; a comparative assessment of the content of mineral compo-nents in the developed and control samples is shown. The use of secondary apple raw materials (fresh-frozen apple pomace), buckwheat and rice flour as non-traditional components in the technology of bakery products allows you to get a product with high organoleptic properties and a rich mineral composition. Studies of the effect of food additives on the organoleptic parameters of the bakery product allow us to make a conclusion about the pronounced effect of the added ingredients on the appearance, color and condition of the crumb. However, these additives do not lead to a change in the taste and smell of baked products. Analysis of the chemical composition of the developed samples of wheat bread showed that the content of iron and phosphorus in them exceeds the value of the control sample by many times.

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread.

Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance. The effect of time on crumb moisture and firmness, microbial safety, and sensory acceptability using a 10-cm scale was assessed at 0, 24, 48, and 72 h postproduction. Crumb firming was observed during the storage time, especially for the control gluten-free bread, which had a crumb firmness 8-fold higher than that of the wheat bread. Psyllium addition decreased the crumb firmness values by 65–75% compared to those of the control gluten-free bread during 72 h of storage. The longest delay in bread staling was observed with a 17.14% psyllium addition. The psyllium-enriched gluten-free bread was well accepted during 72 h of storage, and the acceptability scores for aroma, texture, and flavor ranged from 6.8 to 8.3, which resembled those of wheat bread. The results showed that the addition of 17.14% psyllium to the formulation improved the structure, appearance, texture, and acceptability of gluten-free bread and delayed bread staling, resembling physical and sensory properties of wheat bread samples during 72 h of storage. Therefore, according to the obtained results, this approach seems to be promising to overcome some of the limitations of gluten-free breadmaking.

Acrylamide assessment of wheat bread incorporating chia seeds (Salvia hispanica L.) by LC-MS/MS

ABSTRACT We examined the acrylamide content in samples of wheat bread with chia seeds added at different concentrations (2%, 5%, 7%, 10%) and cooked at predefined conditions (20 min at 200°C) by a validated LC-MS/M method after QuEChERS extraction. The acrylamide contents of the bread samples with added chia seeds were compared with control wheat bread samples. The highest acrylamide values were found in bread with 5% chia seeds, showing a mean value of 156.5 ± 115.4 µg/kg, followed by bread with 10% chia seeds (150.2 ± 103.8 µg/kg). About 6% of the bread samples with added chia seeds reached acrylamide levels above the benchmark level set by the EU Regulation. No significant differences in acrylamide values were found between control samples and bread with different percentages of chia seeds (p > .05). The results obtained provide a first report on the possible contribution of chia to the increase of acrylamide formation in bread.

Controlling the Risk of Bacillus in Food Using Berries

Introduction: Increasing the shelf life of foods without the addition of synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary to use complex technologies, as well as ingredients with antibacterial or antibiotic properties. The aim of this study was to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to inhibit the growth of Bacillus strains that degrade bakery products and dairy products was investigated. The antibacterial effect of berries on the growth of Bacillus mesentericus was studied. Methods: In this study was used inhibition zone test, also called Kirby-Bauer Test. The growth rate of bacteria was based on the measurement of the optical density at 600 nm (OD600). The method of Thompson et al. has been used to research the development of ropiness disease in wheat bread samples. Results: The diameter of the Bacillus pumilus growth inhibition zones under the berries action was as follows: aronia -18.0 ± 0.6 mm; raspberry -16.0 ± 0.4 mm; strawberry -15.0 ± 0.5 mm. Lactic bacteria in the presence of berry additives showed a growth rate, measured by optical density (OD) at 600 from 0.073 to 0.651 (for aronia) from 0.071 to 0.609 (for raspberries), from 0.073 to 0.597 compared to the increase in environments without added fruit, which amounted to -0.050 to 0.410. In the yogurt with added fruit, a synergism was formed with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactococcus lactis subsp Lactis biovar diacetilactis. The influence of fat-soluble extracts of sea buckthorn, rose-hip, and hawthorn fruits on the development of ropiness disease when storing wheat bread was investigated. The general Pearson coefficient (microbial count and pH) for all fruit yogurt samples is 0.95066. Conclusion: The combined use of lactic acid bacteria and berries (aronia, raspberry and strawberry) had a synergistic effect on the risk posed by Bacillus bacteria. 1% of fat-soluble extract from the vegetable matter reduced the risk of ropiness disease in wheat bread. This is due to the cumulative effect of the berries chemical composition (antioxidants, organic acids, etc.), increased acidity, lowered pH, and water activity of the food environment, below the development values of Bacillus.

Sensory and physic-chemical properties of wheat bread prepared with apple pomace

The influence of secondary apple raw materials (frozen apple pomace) on organoleptic and physicochemical indicators of the quality of wheat bread has been studied. The traditional recipe of wheat bread was taken as a basis. In this recipe for the sample of bread No. 1, a part of the premium wheat flour was replaced with 25% rice flour and 10% frozen apple pomace. In the sample of bread No. 2, a part of the premium wheat flour was replaced with 12.5% rice flour and 10% fresh frozen apple pomace. For the organoleptic assessment, a five-point scale for assessing the quality of bread was developed, in which the maximum number of points up to5 was assigned to each indicator. According to the results of the study of the organoleptic indicators of the quality of the developed samples of bread using a point scale, it was found that they exceeded the control sample. The best was the sample with fresh frozen apple pomace10% and rice flour in the amount of 12.5%. In terms of physical and chemical indicators, the developed samples of wheat bread enriched with apple raw materials meet the regulatory requirements.

Применение комплексного хлебопекарного улучшителя «Унипан Тотал» в технологии хлебобулочных изделий

The results of the study of the influence of various concentrations of the complex bakery improver «Unipan Total» on the properties of semi-finished products and quality indicators of bakery products are presented. Bakery products were produced using the unpaired method according to a unified recipe for Dniprovskaya buns. To obtain a high-quality product, prototypes were prepared from wheat bakery flour of the highest grade with the addition of the «Unipan Total» improver at a concentration of 0,5 to 8% to the flour weight, control ones without the improver. Organoleptic and physicochemical indicators of the quality of wheat bread samples were determined by conventional methods.

The study results of the winter bread wheat varieties of the competitive variety testing according to productivity and grain quality

Materials and methods . The current study was carried out in 2017–2019 on the experimental plots of the FSBSI “Agricultural Research Center “Donskoy” in order to evaluate winter bread wheat samples of the competitive variety testing according to productivity and quality indicators, as well as to find the optimal values of the traits which promote formation of the largest yields. There have been studied 75 winter bread wheat samples developed in the FSBSI “Agricultural Research Center “Donskoy”. The variety ‘Ermak’ has been taken as a standard one. Results . The wheat samples’ productivity in the competitive variety testing ranged from 8.52 t/ha (the line 1822/15) to 10.51 t/ha (the variety ‘Razdolie’). The productivity of the standard variety ‘Ermak’ was significantly exceeded by 7 samples, their increase ranged from 0.41 to 1.39 t/ha, НСР 05 = 0.41 t/ha. When studying the winter bread wheat samples according to GOST R 52554-2006, they corresponded to the 1–3 quality class due to protein mass fraction. When the protein percentage in grain increased on 1%, the productivity decreased on 0.26 t/ha. Due to gluten content in grain the studied samples corresponded to the 2–3 quality class. When the gluten content in grain increased on 25-27%, there has been formed the largest productivity.

Microbial and Fungal Contamination of Wheat Flour, Dough, and Bread Samples Collected from Isfahan, Iran

The present investigation was done to evaluate the microbial and fungal contamination and also molecular identification of fungal species in flour, dough and bread samples collected from Isfahan, Iran.Two-hundred and forty different types of cereals including flour, dough and bread were collected. Samples were subjected to microbial and fungal counting and also PCR-based identification of fungal species and sequencing of Aspergillus species. Ranges of total bacterial count of flour, dough and bread samples collected from breads were between 2.83±0.99 and 6.43±1.12 log cfu/g. Flour, dough and bread samples collected from bulk breads had the higher counts of total bacteria than those of flat breads. Ranges of mold count of flour, dough and bread samples collected from breads were between 0.00±0.00 and 1.63±0.63 log cfu/g. Flour, dough and bread samples collected from flat breads had the higher counts of mold than those of bulk breads.Distribution of Penicillium, Cladosporium, Mucor, Aspergillus, Alternaria, Canninghamella, Hyaline, Rhizopus, Epicoccum and Syncephalestrum amongst detected fungal colonies were 24.40%, 20.10%, 20.10%, 19.00%, 3.80%, 3.80%, 3.80%, 2.70%, 1.00% and 1.00%, respectively. Sequencing of isolated Aspergillus genus revealed that all strains were related to flavus, oryzea, terreus,andnijer species. Detected total count and mold count in studied bread samples were lower than limit standards announced by Institute of Standards and Industrial Research of Iran. However, considering the high consumption rate of these kinds of food samples among Iranian people, severe surveillance programs should perform to inhibit from their bacterial and fungal contamination.

Evaluation of quality indicators of wheat bread enriched with secondary apple raw materials

The influence of secondary apple raw materials (apple pomace powder and frozen apple pomace) on the organoleptic (shape, surface, color, level of baking and mixing, porosity, taste, odor) and physicochemical quality indicators (moisture, acidity and porosity) of wheat bread was studied in the work. The traditional wheat bread recipe in which a part of the premium wheat baking flour was replaced by 5.7% buckwheat flour and 8.6% apple pomace powder, respectively for bread with the addition of apple pomace powder, was taken as a basis. Replacement of a part of the premium wheat bakery flour, respectively, with 6.7% buckwheat flour and 10% fresh frozen apple pomace was made in the second bread sample with the addition of frozen apple pomace, while the amount of water was reduced. The study of the quality indicators of baked bread samples was carried out with expert and organoleptic methods. A five-point scale for bread quality assessing in which each indicator was assigned a maximum number of points - 5, was developed for organoleptic assessment. According to the results of the study of organoleptic quality indicators of the developed samples of wheat bread, enriched with secondary apple raw materials, wuth a point scale, it was found that they exceeded the control sample. At the same time, the sample with fresh frozen apple pomace turned out to be the best, gaining 38.2 points out of 40 possible. It had a regular rounded shape with evenly distributed impregnations of flavoring; pleasant taste and smell characteristic of the products of this name; uniform light brown color; uniform porosity, without voids and seals, without lumps and traces of impurities. A sample of bread with apple pomace powder yielded 1.4 points to it, gaining 36.8 points in all respects. The developed samples of wheat bread enriched with apple raw materials (apple pomace powder and frozen apple pomace) meet the requirements of GOST 31805-2018 in terms of physicochemical indicators

Glutopik Analizinin Aynı Kategoride Yer Alan Ekmeklik Buğday Çeşitlerinin (Triticum aestivum L.) Sınıflandırma ve Değerlendirmesinde Kullanılabilirliğinin Belirlenmesi

Çalışmada TS 2974 Buğday standardına göre aynı kategoride yer alan ekmeklik buğday çeşitlerinin (Triticum aestivum L.) Farinograf ve Ekstensograf özelliklerinin belirlenerek TMO hububat alım kriterleriyle uyumluluğunun incelenmesi ve Glutopik analizinin bu sınıflandırma ve değerlendirme çerçevesinde kullanılabilirliğinin belirlenmesi hedeflenmiştir. Araştırmada toplam 47 farklı ekmeklik buğday numunesi kullanılmıştır. Glutopik cihazının düşük numune miktarı ihtiyacı, kısa analiz süresi ve gluten yapısı hakkında bilgi vermesi avantajlı yönlerini oluştururken, elde edilen verilerin değişkenliğinin çok olması ve araştırma devam ederken üretici firmanın cihazla ilgili yazılımı güncellemesi Glutopik üzerinde daha fazla çalışma yapılmasına gereksinim olduğunu göstermiştir. Bununla birlikte maksimum tork değeri yüksek olan buğday unlarının su absorbsiyonlarının yüksek olduğu, A(0-5) arası alan ve mesafenin büyümesine koşut olarak hamurun direnç ve uzama yeteneğinin arttığı, elastikiyetinin geliştiği belirlenmiştir.

A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples

Background: Deoxynivalenol (DON) is one of the most common mycotoxins found in cereal products. Objective: The purpose of this study is to compare the DON contamination level in raw wheat flour and bread. Methods: In this analytical study with cross-sectional design, a total of 44 wheat flour and bread samples (Lavash flour and bread, and Barbari flour and bread) were collected. The DON level was measured using ELISA method. Collected data were analyzed in SPSS software by using ANOVA and t-test considering a significance level of P≥0.05. Findings: The Mean±SD total DON level in the flour and bread samples was 0.03±0.04 and 0.12±0.21 µg/kg. The mean DON level in the Lavash and Barbari flour samples was 0.01±0.02 and 0.01±0.01 µg/kg, and in the Lavash and Barbari bread samples as 0.04±0.03 and 0.16±0.27 µg/kg, respectively. There was no statistically significant difference in the DON levels between flour and bread samples (P≥0.05). Conclusion: The presence of DON in the studied samples was observed, but its contamination level was lower than the permissible limit.

The effect of photosynthetic chlorophyll pigment in the conditions of various moisture supply on winter bread wheat productivity

Relevance. The current paper has presented the study results of the reaction of winter bread wheat genotypes to the hydrothermal conditions of cultivation according to the parameters of the structural and functional arrangement of flag leaf pigment complexes. The purpose of the study was to identify differences in the reaction of winter bread wheat genotypes to hydrothermal conditions of cultivation according to the parameters of the structural and functional arrangement of flag leaf pigment complexes. To develop a criteria system for assessing drought tolerance, it is important to study the quantitative change in the chlorophyll pigment of winter bread wheat varieties. Material and methods . The objects of the study were 12 varieties and lines of winter bread wheat developed by the FSBSI “Agricultural Research Center “Donskoy”. The estimation of the state of the pigment complex of flag leaves was conducted during the period of winter bread wheat flowering. The content of chlorophyll pigment was determined by I.G. Shmatko’s method (1976). The varieties’ testing on drought tolerance in the conditions of model drought (zasushnik) was carried out by V.V. Maimistov’s method (1988). Results . The study of the reaction of the pigment complex of winter bread wheat samples to various moisture degrees allowed identifying genotypes with high adaptability in stressful conditions. Large productivity of the varieties, content of chlorophyll pigment a and the sum of chlorophyll a + b under conditions of insufficient moisture supply were identified in the samples ‘Zodiak’, ‘586/13’, ‘595/13’, ‘Asket’, whose indicators were 182.4 g/m2, 179.1 g/m2, 173.7 g/m 2 , 168.6 g/m 2 ; 2.49, 2.27, 2.35, 2.22 mg/100 g of wet weight; 2.80, 2.83, 2.87, 2.70 mg/100 g of wet weight, respectively.

Assessment of winter bread wheat samples for yield and ecological plasticity

Aim. The aim of our work was to evaluate winter wheat samples on yielding and environmental plasticity for further use as a initial material to create a variety adapted to the Forest-steppe conditions. Methods. Working collection of 30 varieties of Ukrainian and foreign breeding on yield and economically valuable features was characterized in the field condition of Forest-Steppe. Regression analysis was used to determine the coefficient of ecological stability and plasticity. Results. The results of the study of breeding samples indicate the difference in yielding of the genotypes. Varieties that characterized by high environmental plasticity and yield and significantly outperformed the standard variety Podolyanka were Akteur (235 g/m2), Voloshkova (222 g/m2), Smuhlianka (241 g/m2), Lisova Pisnia (283 g/m2), Sarlota (215 g/m2), Perlyna Lisostepu (266 g/m2), Polisska-90 (237 g/m2), Stolychna (290 g/m2). Conclusions. The results obtained indicate that the tested varieties have high potential productivity and respond positively to the improvement of growing conditions, so they can be used as parent components in the creation of high-intensity varieties for Polissia and Forest-steppe.
 Keywords: winter bread wheat, plasticity, stability, adaptability.

Yellow leaf spot of winter bread wheat in the Saratov region

The purpose of the current work was to study the development of tan spot, the causative agent of yellow leaf spot Pyrenophora tritici-repentis (Died) Drechsler on winter bread wheat in the conditions of the Saratov region of Russia. In 2018–2019 there was carried out an estimation of the resistance of 33 winter bread wheat samples to the causative agent of yellow leaf spot. It was established that the varieties “Gostianum 237” and “Levoberezhnaya 1” were characterized by a high level of resistance in the fields. There were identified such weak susceptible varieties as “Victoria 95”, “Gubernia”, “Mironovskaya 808”, “Donskaya bezostaya”, “Smuglyanka”, “Kalach 60”, “111-96 / Zhemchuzhina Povolzhiya”, “L 329 / Urozhaynaya”, “Gubernia / Zhemchuzhina Povolzhiya”, “Saratovskaya 90/ Ukraina”, “L 503 / M Freeman”, “81-93 / (Saratovskaya 11 / Kharkov 82)”. There was identified a moderate damage in the varieties “Lutenscens 230”, “Saratovskaya 80”, “Saratovskaya 90 / 14431 M”, “Sozvesdie”, “Anastasia”, “Saratovskaya 8 / Yubilyar”. The varieties “Zhemchuzhina Povolzhiya”, “Saratovskaya 17”, “Elvira”, “Saratovskaya 8 / B.Z.D.”, “(26-72 / N 49)/(L 15 / Pia)/Sar. 8)”, “Saratovskaya 8 / Yubilyar”, “L 503 / M Freeman”, “30-99/(Saratovskaya 11 / Kharkovskaya 82)”, “Sharada / L 31-98”, “346-06 / L 1334-5”, “Saratovskaya 90”, “L 329 / Saratovskaya ubileynaya”, “Istok/(Saratovskaya 90 / L 503)”, “Brigantina / Don 74” were found susceptible to the pathogen. It was identified that the proportion of winter soft wheat samples resistant to Pyrenophora tritici-repentis was 42% of the total number of varieties studied. There was studied dynamics of Pyrenophora tritici-repentis development in the winter soft wheat variety “Saratovskaya90”. It was found out that the damage degree of the winter bread wheat variety “Saratovskaya90” greatly depended upon the remoteness of the sowings from the source of infection.

The role of the upper leaves in the formation of productivity and its elements in the varieties and lines of winter bread wheat of intensive type

The current paper has presented the study results on estimating the effect of the upper leaves’ area of winter bread wheat samples on productivity and its elements. There have been tested nine winter bread wheat varieties of intensive type developed in the FSBSI “Agricultural Research Center “Donskoy”. The current study has identified that the largest upper leaves’ area under insufficient moisture supply during the periods of head formation and flowering was produced by the variety “Etyud” (31 cm2 in a heading period; 29.4 cm2 in a flowering period). During the period of milky kernel ripening, the variety “Shef” has also shown the largest upper leaves’ area under insufficient moisture supply (17.7 cm2). The variety “Yubiley Dona” has shown a minimal decrease in the upper leaves area to milky kernel ripeness (40%). The evaluation results of productivity and its structure have shown that the largest value of the number of productive stems per 1 m2 in arid conditions was identified in the varieties “Etyud” (261 pcs.) and “Shef” (254 pcs.). According to the number of kernels per main head, the variety “Donskaya Step” was the best with 32 pcs. Large kernel weight per main head was identified in the varieties “Donskaya Step” (0.72 g), “Shef” and “Etyud” (0.67 g), and according to 1000 kernel weight the varieties “Etyud” (25.9 g) and “Zodiak” (25.2 g) were the best ones. The varieties “Etyud” (163.7 g/m2) and “Shef” (168.6 g/m2) have produced the maximum yields, that means the best functioning of all productive systems of winter bread wheat. The estimation of the samples according to the correlation between photosynthesis efficiency of the upper leaves’ area and kernel percentage (ZFL) has identified the samples “Donskaya Step”, “1005/14”, “Univer”. According to the correlation between photosynthesis efficiency of the upper leaves’ area and kernel weight per head (MFFL) the variety “Donskaya Step” showed the best results. The conducted study ad obtained results made it possible to identify the varieties “Shef”, “Etyud” and “Donskaya Step”. The identified varieties have been proposed for further use in the breeding process.

Characterization of Whole Wheat Bread Reformulated with Pea and Soy Protein Isolates

Aims: At present, there is an increasing demand for plant-based proteins due to their nutritional values and beneficial effect to the environment. Improving the availability of plant protein enriched foods would be highly beneficial for the consumers to follow a healthy diet. Reformulating a commonly consumed product, such as bread, with plant-based protein will be a convenient option for the people to improve their protein intake. Therefore, the objective of this study was to determine the effect of protein isolate (pea and soy) on color, microscopic structure, sensory properties, and protein content in whole wheat bread. Methods: The experiments were conducted at the University of Guelph, ON, Canada. Seven whole wheat bread samples (control, P20, P30, P40, S20, S30 and S40) were prepared (n = 3 loaves for each treatment). Results: The RGB and L*a*b*values of loaf (crust) and slice (crumb) of the control bread was higher than that of all protein enriched bread samples. The control bread had larger pores than the protein enriched samples. The pores in the pea protein isolate enriched bread were tightly packed while compared to soy protein. There was no difference in most of the sensory attributes between control and S20 breads. In terms of softness, all protein blended breads scored lower than the control. Fifty percentage of the panelists chose S20 as their first choice, whereas only thirty percent selected control as their first choice. The protein content of the bread samples was 8.9, 15.4, 18.1, 20.7, 15.9, 18.6 and 20.9%, for control, P20, P30, P40, S20, S30 and S40, respectively. Conclusion: Soy protein isolate has more opportunities than pea protein isolate to incorporate with whole wheat flour, and produce acceptable bread.