Flour Content Research Articles

Rheological Properties of Wheat Flour when Mixed with Barley Flour

Some chemical and rheological properties of local barley varieties were investigated. Overall, the moisture, protein, fat, ash, and fiber content of the barley flour was higher than that of wheat flour. Different varieties of composite flour were created by partially substituting 10%, 15%, and 20% barley flour for wheat flour. This increased the arrival time to line 500. B.U. maturity time and critical kneading coefficient measured by Farinograph device, and the increase in fermentation gas pressure values measured by fermentation pressure gauge for dough of compound flour with different replacement ratios. As shown the amylograph results reveal that a drop in the temperature of the beginning of gelatinization of the composite flour solution and the rates of maximum viscosity of the composite flour, the rates of the flour water absorption, period of stability measured by the farinograph, the rates of the dough and resistance to extension and the area measured by the extensograph of composite flour dough. With increased barley flour substitution, the quality and acceptability of dough declined. However, the quality of composite flours including 10% and 15% barley flour was satisfactory.

Comparison of changes in different characteristics of Arrowroot (Maranta arundinacea) flour stored under ambient (27 °C) and refrigerated (4 °C) conditions

Arrowroot (Maranta arundincea) is an underutilized gluten-free flour source in Sri Lanka. The purpose of this study was aimed to evaluate the physicochemical properties and microbiological safety of arrowroot flour while it was stored at room temperature (27 °C) and refrigerated (4 °C) for a year. Moisture content (%), water activity (aw), colour in L*a*b* values, and microbial load (log cfu/g) were assessed. Before storage, arrowroot flour was extracted from rhizomes and packed into LDPE bags. The moisture content, water activity, and colour of arrowroot flour were found to be significantly affected by storage conditions. The moisture content and water activity of flour stored under both conditions increased, while L* values decreased over time. Microbial growth was also observed, with ambient storage having a higher microbial load than refrigerated storage. The study contributes to the development of quality standards for arrowroot flour by providing important information on its shelf life. It also emphasizes the significance of refrigerated storage conditions to ensure the safety and quality of arrowroot flour for consumption.

Evaluation of cooking characteristics, textural, structural and bioactive properties of button mushroom and chickpea starch enriched noodles.

The present study was conducted out to develop nutritionally enriched noodles by supplementing wheat flour with mushroom and chickpea starch at different concentrations and its effect on physico-chemical, bioactive, cooking, microbial and sensory properties, morphological and textural properties has been investigated. The prepared noodles contained high levels of protein, and low levels of carbohydrate, energy with the incorporation of mushroom flour and chickpea starch concentration. The lightness (L*) (71.79-53.84) decreased and yellowness (b*) (19.33-31.36) and redness (a*) (1.91-5.35) increased with the incorporation of mushroom flour and chickpea starch. The optimum cooking time decreased while as the water absorption capacity and cooking loss increased with increase in mushroom flour and chickpea starch concentration. The microstructure study and textural properties depicted the clear picture of protein network, with smooth outer surface, and the decrease in hardness with increased concentration of mushroom flour and chickpea starch. XRD and DSC results revealed that the prepared noodles contained more complete crystallites and high fraction of crystalline region and the linear increase in the gelatinization temperature with increase in composite flour concentration. The microbial analysis of noodles showed the decrease in microbial growth with the incorporation of composite flour.

Effective Levels of Chicken Feather Flour as a Supplementary Feed for Increase Broiler Chicken (Gallus domesticus L) Body Weight

Broiler chickens have been widely eaten and bred because they are cheap in the form of meat. But the case in broiler farming is the high price of commercial feed. In view of this reality, it is necessary to find an alternative to the use of feed ingredients that do not compete with humans and their availability is quite abundant at an affordable price, namely the use of chicken feather waste as animal feed. This research aims to determine the content of chicken feather flour which is efficiently used as additional feed for broiler chickens. The research procedure used was an Experiment with 4 treatments and 6 replications, namely P0 = control (100% bran feed), P1 = 95% bran feed + 5% chicken feather meal, P2 = 90% bran feed + 10% chicken feather meal, P3 = 85% bran feed + 15% chicken feather flour. Information was analyzed by Analysis of Variance (ANOVA). The results of the research prove that giving chicken feather flour as additional feed for weight gain of broiler chickens has a significant effect on weight gain of broiler chickens. The conclusion of the research is: The content of chicken feather flour which is efficiently used as additional feed for broiler chickens is 10%

Development of low glycaemic index simulated wheat flour for flatbread

Diabetes has become a potential epidemic in India, affecting millions of individuals. The present study attempted to develop a low glycaemic index simulated wheat flour as a solution for diabetic patients. The simulated wheat flour was formulated from modified rice flour, gluten protein, and extracted okra gum. The glycaemic index was determined using the in vitro digestibility method. The glycaemic index of the Indian flatbread prepared using the final formulation of simulated wheat flour was 12.05 ± 0.73, which is 71.4 % less than the whole wheat Indian flatbread (42.14 ± 2.44). The protein and energy content of the simulated wheat flour was higher than that of the whole wheat flour. The SEM images and DSC thermogram of the simulated wheat flour suggested that the starch and gluten structure were irregular and crystalline, and the glass transition temperature was higher than the whole wheat flour, indicating a higher degree of crystallinity and stability. 50 untrained panellists performed the sensory evaluation, and the panellists accepted the Indian flatbread prepared from the simulated wheat flour. The development of the simulated wheat flour formulation was successful, and it provides a promising solution for diabetic patients and people dealing with obesity.

Physical quality of gluten-free doughs and fresh pasta made of amaranth.

Pasta is one of the most consumed foods in the world. Therefore, the development and investigation of the quality parameters of fresh gluten-free pasta made from amaranth was the subject of this study. For this purpose, different doughs (amaranth flour: water 1:2, 1:4, 1:6, 1:8, 1:10) were heat-treated and sodium alginate (1.0 and 1.5%) was added. The pasta was produced by extrusion into a 0.1M calcium L-lactate pentahydrate-containing bath. Both the dough and the pasta were examined. The doughs for its viscosity properties, water content, and color and the pasta for its firmness, color, water content, water absorption, cooking loss, and swelling index. The pasta was cooked for 5, 10, and 15 min for the cooking quality study. A higher alginate content of 1.5% and a higher proportion of amaranth flour resulted in a significant difference in color, water content, and shear-dependent viscosity of the dough (p < .001). It was also found that both doughs with amaranth flour-water content of 1:2 and 1:10 had significant effects on processing properties and pasta quality, especially on firmness, swelling index, and cooking loss. For the doughs with a 1:2 ratio, the high flour content resulted in very soft pasta, and for the doughs with a 1:10 ratio, the high-water content resulted in very firm pasta with a smooth, watery surface. Overall, cooking loss, swelling index, and water absorption were low for the pasta with 1.5% alginate. Even with cooking times of 15 min, the pasta retained its shape.

Preparation and Closed-Loop Recycling of Ultra-High-Filled Wood Flour/Dynamic Polyurethane Composites

The development of biomass-based composites has greatly reduced the daily consumption of plastics. However, these materials are rarely recyclable, thus, posing a severe threat to the environment. Herein, we designed and prepared novel composite materials with ultra-high biomass (i.e., wood flour) filling capacity and good closed-loop recycling properties. The dynamic polyurethane polymer was polymerized in situ on the surface of wood fiber, and then they were hot-pressed into composites. Fourier-transform infrared (FTIR), scanning electron microscopy (SEM), and dynamic thermomechanical analysis (DMA) measurements reveal good compatibility between the polyurethane and wood flour in the composites when the wood flour content is ≤80 wt%. The maximum tensile and bending strength of the composite are 37 and 33 MPa when the wood flour content is 80%. The higher wood flour content results in higher thermal expansion stability and creep resistance in the composites. Moreover, the thermal debonding of dynamic phenol-carbamate bonds facilitates the composites to undergo physical and chemical cycling. The recycled and remolded composites exhibit good mechanical property recovery rates and retain the chemical structures of the original composites.

Aplikasi Penyalut Berbahan Tepung Lidah Buaya untuk Mempertahankan Mutu Bunga Edibel

Edible flower is a flower that is safe for consumption both in fresh and processed form. In fresh form, edible flowers are used as garnishes or food decorations and a unique flavor enhancer. Kenikir (Cosmos sulphureus) is one of the edible flowers that are safe for consumption in fresh form. However, in fresh condition, flowers are easily damaged so that their market share is limited. Coating using aloe vera, which can hold moisture while having antimicrobial properties, is a method to maintain flower freshness. The purpose of the study was to examine the effect of aloe vera coating application to maintain the quality of kenikir as a fresh edible flower. The experimental design used was a two-factor completely randomized design with the first factor being the concentration of aloe vera flour (0.5% and 1%) and the second factor being spray frequency (1 application and 2 applications). Quality parameters measured during storage were respiration rate, weight loss, moisture content, and color. The results showed that the coating with the L2S2 formulation (1% aloe vera flour concentration with 2 applications) was the best treatment with a weight loss value of 7.3%, water content 82.57%, respiration rate 898.99 ml kg-1 hour-1, and has the highest brightness value. Based on these parameters, the L2S2 treatment could maintain the quality of kenikir as fresh edible flowers for up to 5 days compared to the control, which lasted 2 days at 10°C storage temperature.&#x0D; &#x0D; Keywords: aloe vera powder, coat spraying, Cosmos sulphureus, edible flower, kenikir flower

Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles.

To study the effects of highland barley flour with different particle sizes on dough characteristics and noodle quality, highland barley flours (median particle sizes of 223.25, 143.12, 90.73, 42.33 and 19.26 μm, respectively) were mixed with the wheat flour to make noodles. The damaged starch content of highland barley flour with five particle sizes was 47.0, 61.0, 62.3, 102.0, and 108.0 g/kg, respectively. The reconstituted flour containing highland barley powder with smaller particle sizes showed higher viscosity and water absorption. The smaller the particle size of barley flour, the lower the cooking yield, shear force and pasting enthalpy of the noodles, and the higher the hardness of the noodles. As the particle size of barley flour decreases, the structural density of the noodles increases. This study is expected to provide a constructive reference for the development of barley-wheat composite flour and the production of barley-wheat noodles.

Feasibility Study on the Discrimination of Fluor Concentration in the Liquid Scintillator Using PMT Waveform and Short-Pass Filter

Neutrinos are difficult to detect because they weakly interact with matter, making their properties least known. The response of the neutrino detector depends on the optical properties of the liquid scintillator (LS). Monitoring any characteristic changes in the LS helps to understand the temporal variation of detector response. In this study, a detector filled with LS was used to study the characteristics of the neutrinos detector. We investigated a method to distinguish the concentrations of PPO and bis-MSB, which are fluors added to LS, through a photomultiplier tube (PMT) acting as an optical sensor. Conventionally, it is very challenging to discriminate the flour concentration dissolved in LS. We employed the information of pulse shape and PMT coupled with the short-pass filter. To date, no literature report on a measurement using such an experimental setup has been published. As the concentration of PPO was increased, changes in the pulse shape were observed. In addition, as the concentration of bis-MSB was increased, a decrease in the light yield was observed in the PMT equipped with the short-pass filter. This result suggests the feasibility of real-time monitoring of LS properties, which are correlated with the fluor concentration, using a PMT without extracting the LS samples from the detector during the data acquisition process.

Pengaruh proses pengeringan terhadap sifat fungsional tepung kedelai

Food is not only filling, but is expected to have a positive effect on human health. This positive effect comes from the functional properties of food ingredients such as antioxidants and fiber. Antioxidants is to reduce free radicals thereby reducing the severity of disease and preventing disease. While fiber is to mantain body weight, prevent obesity, reduce cholesterol, and prevent constipation. Both of these functional properties are owned by soybeans. Soybeans are converted into flour to make it easier to use them as food ingredients. In the process of making flour uses a drying process which greatly affects the functional properties (antioxidant and fiber) of the product. This study was to determine the effect of the drying process on the functional properties of soybeans flour. The drying process used in this study includes drying in the sun, drying in an oven at a temperature 50oC, 70oC and 100oC. The result showed that the drying temperature significant effect on the moisture content, antioxidant activity and fiber in soybeans flour. The higher drying temperature give lower moisture and antioxidant content of soybeans flour. Thes soluble fiber, insoluble fiber and total fiber showed the opposite, that is an increase when the drying temperature was higher. Drying in oven at 50oC for 3 hours produces soybeans flour that is accepted with the characteristic of a fragrant aroma, not clot and yellowish white color.

Composite wheat-amaranth flour baking properties and bread freshness

The study has reviled the benefits of amaranth groat flour application into wheat bread making towards enhancing the technological efficiency and the quality of the bread, prolonging the freshness of the product without artificial improvers involved in the formulations. Paying attention to textural characteristics of the wheat-amaranth bread during its shelf-life, amaranth groat flour as a derived product of amaranth grain processing presented a positive impact on the change of textural properties of the bread crumb during wheat-amaranth bread shelf-life. The effect of ranging 5–30% substitution of common wheat high-grade flour by the amaranth flour derived from partially defatted amaranth grain was investigated and the complex organoleptic quality of the bread made of the composite flour reached the highest level at 15% of the amaranth flour in the formulation. The technological parameters of bread making such as the duration of proofing, shape stability, specific volume, crumb porosity, baking and drying losses, when wheat high-grade flour was partially replaced by the amaranth grain-derived milling product showed better performance for the bread enriched by the amaranth flour at higher substitution level approving the wider application of the pseudocereal flour in the food industry. The freshness of the bread made of the composite flour is related to the textural characteristics of the crumb which tend to change drastically due to styling. The amaranth groat flour application into the wheat bread formulation led to changes in compressive force and tension of the crumb, the stress value at relative strain ε = 25%, the elastic modulus, and the statical elastic hysteresis index. The resulting application of the amaranth groat flour into bread formulation allowed to ensure a 2-2.5-fold increase in the freshness of wheat bread with a 15% amaranth groat flour content when providing higher comprehensive quality of the product.

THERMAL MODIFICATION OF NEW SORGHUM AND MILLET CULTIVARS: EFFECTS ON COMPOSITION, PROTEIN QUALITY AND FUNCTIONAL PROPERTIES OF FLOURS

Driven by consumers’ need to limit gluten intake in their diets, the demand for gluten‐free products continues to grow in the foodservice industry. Two newly released sorghum and millet cultivars were thermally modified and their responses to the pre-gelatinization (PG) determined by evaluating their chemical compositions, amino acids profile and functional properties using standard procedures. Protein efficiency ratio, essential amino acid index, biological value, nutritional index and amino acid score were calculated from the amino acid profile. PG increased the total carbohydrate by 7% and 3.7% in sorghum and millet respectively. The millet showed significantly (p &lt; 0.05) higher values of fat, carbohydrate and energy than did the sorghum, whereas the latter exhibited higher ash and protein content. PG significantly (p &lt; 0.05) lowered the ash, fat and protein contents of both sorghum and millet flours. Of the essential amino acids (EAA) of the raw flours, millet exhibited significantly (P&lt;0.05) higher values of histidine, isoleucine, methionine, phenylalanine, threonine, tryptophan, and valine, with no significant difference in leucine and lysine between the two grains. While PG induced increase in all the EAA in sorghum except phenylalanine, millet showed decrease in histidine, lysine and threonine. PG increased the EAA millet in valine by 11% followed by isoleucine (8%), threonine (7.3%), methionine (4.4%), phenylalanine (4.3%) and leucine (2.6%). significant (p &lt; 0.05) increase of 82% and 12% in isoleucine and threonine. The WAC of raw millet flour (192.2%) was significantly higher than that of sorghum flour (189.7%), but PG reduced the WAC of both sorghum and millet flours by 11.9% and 12.5%, respectively. Results from the study indicated that pregelatinized sorghum and millet flours are good replacement as source of gluten-free products to meet varied consumers choices and changing dietary habits.

Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour.

Solid-state fermentation (SSF) with Pleurotus ostreatus enhances the nutritional value of legumes. However, drying can cause significant changes in physical and nutritional properties of the final products. Thus, this work studies the impact of air-drying temperature (50, 60, and 70 °C) on relevant properties (antioxidant properties, ACE-inhibitory capacity, phytic acid, colour, and particle size) of two fermented lentils flour (Pardina and Castellana) using freeze-drying as a reference method. Castellana variety is a better substrate for Pleurotus, generating four times more biomass. In addition, an almost total reduction of phytic acid from 7.3 to 0.9 mg/g db is achieved in this variety. Air-drying significantly decreased the particle size and the final colour with ΔE > 20; nonetheless, the temperature does not play a crucial role. SSF decreased the total phenolic content and the antioxidant capacity regardless of the variety, however, drying at 70 °C increased total phenolic content (186%) in fermented Castellana flour. Comparing drying methods, freeze-drying implied a higher decrease in those parameters, reducing the TPC from 2.4 to 1.6 and from 7.7 to 3.4 mg gallic acid/g db in Pardina and Castellana dried flours. Finally, the flours inhibit the angiotensin I-converting-enzyme, and fermentation and drying increased their potential cardiovascular benefits.

Production of buns, the bakery-based snack food, with reduced refined wheat flour content: Recent developments.

Buns are very soft puffed bakery snack items, popular in many countries, especially low- and middle-income nations. Buns are either eaten directly or used in the preparation of culinary items. Buns are mainly prepared using refined wheat flour rich in gluten protein and devoid of husk. Consuming gluten-containing foods is leading to several health complications among consumers worldwide. Hence, several researchers have tried to reduce the gluten content in the dough by incorporating cereals flours, protein-rich sources like soy, cheese whey, etc., hydrocolloids, millets, pomace, and seed flour of vegetables and fruits, etc. These additives not only reduce gluten content in the buns to a certain extent but also enhance the fibre content and nutritional profile of the buns. This mini-review summarizes the recent developments in the production of buns using these additives to improve their nutritional quality.

Impact of Fusarium Head Blight on Wheat Flour Quality: Examination of Protease Activity, Technological Quality and Rheological Properties

Wheat infections caused by Fusarium represent a global agricultural problem that reduces grain yield and negatively impacts wheat’s technological and rheological quality. Although fungal proteases or an increase in endogenous proteases due to Fusarium infection could negatively influence wheat storage proteins and dough performance, little research has been performed on either of these topics. The primary objective of this study was to identify the effect of Fusarium infection on protease activity in 25 wheat cultivars grown in two distinct locations in eastern Croatia. Apart from proteolytic activity, this paper describes the impact of Fusarium head blight (FHB) infection on the technological quality parameters of wheat flour and the dough’s rheological properties. The first treatment consisted of naturally grown, healthy wheat without fungicides, while the second treatment utilized wheat varieties subjected to intense FHB infection. Protein and wet gluten content in wheat grain and flour of uninfected cultivars were heavily influenced by testing location, soil type, and quality. Fusarium infection increased the activity of nonspecific proteases by 43% in flour samples from Osijek and 125% in flour samples from Tovarnik. Estimates of effect size showed that FHB infection had twice as big an effect on protease activity in Tovarnik as in Osijek, and a similar trend was found for dough softening. Moreover, the infection significantly impacted wheat cultivars’ extensograph values, indicating a lower resistance to stretching, extensibility, and total stretching energy in infected flour samples, indicating that dough functionality and volume loss can be attributed to exogenous fungal proteases. Still, the magnitude of the effect varied depending on the growth location and the cultivar’s traits. Multivariate data analysis identified three clusters of wheat cultivars, each with varying degrees of the Fusarium infection’s effects. Some cultivars displayed consistent protease activity and flour quality across sites. In contrast, others showed variability in their responses due to environmental conditions. To conclude, genetic resistance could provide adequate control of FHB, guaranteeing the successful protection of wheat quality. However, the possibility of confounding factors influencing genetic and cultivation conditions must be considered, and further research is needed to understand their interaction.

Chemical Composition and Palatability of Nutraceutical Dog Snacks

The aim of this study was to evaluate self-produced nutraceutical treats, taking into account the nutritional preferences of dogs, and to analyze the proximate composition, macrominerals and trace elements content. Four variants of snacks were prepared—two extruded and two baked. The snacks consisted of wholegrain buckwheat flour, wholegrain spelt flour, banded cricket meal, dried hemp inflorescences, dry spirulina biomass, linseed (in the case of baked snacks) and guar gum (in the case of extruded snacks). The proximate composition was determined according to the Association of Official Analytical Chemists methods. Mineral and heavy metal content was analyzed by colorimetry and mass spectrometry. The extruded and baked snacks were analyzed with a scanning electron microscope. The two-bowl test was used as the palatability test. It should be mentioned that when comparing baked snacks to the extruded ones, spaces between starch granules and protein were less visible in the baked snacks but air bubbles were observed suggesting a higher expansion. The mean level of crude fat was twice as high in the baked snacks compared to the extruded snacks. In the case of total carbohydrates, the extruded snacks had a higher content compared to the baked. The analyses showed differences in terms of magnesium content. The average content of trace elements was significantly higher in baked snacks than in the extruded snacks. Dogs preferred the baked variant and the difference between the buckwheat flour content also influenced their preferences—variants richer in buckwheat were chosen less often. This could probably be related to the bitterness in the variant with a higher content of buckwheat flour, which translated into less frequent selection of this variant by dogs. Treats containing insect meal and spirulina can be used in dog nutrition due to their good nutritional value and potential health benefits.

DEVELOPMENT OF PAPAYA PEEL FLOUR BASED CHAPATTI AND EVALUATION OF ITS QUALITY

Consumption of natural bioactive compounds and dietary fibre offers health benefits and protection against various diseases .The focus of this research was to develop papaya peel flour from raw papaya and utilizing the papaya peel flour for the development of value added chapatti. Fresh papaya was blanched, peeled, cut into small pieces, further washed and treated with sanitizer, tray dried and finally grinded to powder form. Prepared papaya peel flour was evaluated for chemical analysis. In the present study the moisture (%), ash (%), acidity, fat (%), insoluble solid(%),soluble solid(%), protein content(%), vitamin C, total fibre, total carbohydrate and antioxidant content of papaya peel flour were estimated as 13.63%, 5.25%, 163% ,1%, 80%, 20%, 8.64%,22I.U,33.5%,38.88% and 514.6mg/100gm respectively. Papaya peel flour fortified chapatti were formulated by incorporating 5%, 7.5% and 10% papaya peel flour with ordinary flour in the present investigation. Experimental result revealed 5% peel flour formulated chapatti gives the best results in terms of physicochemical quality. The physicochemical and nutritional quality parameters viz. moisture(%), ash(%), acidity, fat(%),vitamin C, insoluble solid (%),soluble solid(%),protein content(%),total fibre, total carbohydrate and antioxidant content of all fortified varieties of chapatti were determined. The best result obtained for 5% papaya peel fortified chapatti and was determined as 10.35%, 4.5%, 0.02%, 15.4%, .31U, 85%, 15%,9.3%,.017%,60.43% and 9gm/100gm respectively. Now the experimental result revealed that papaya peel flour fortified chapatti contains significant amount of protein and antioxidant in comparison to its ordinary counterpart which improves its nutritional characteristics. Sensory evaluations of all fortified varieties were also carried out and it was found that 5% papaya peel flour blend for chapatti formulation was acceptable. Therefore 5% papaya peel flour based formulated chapatti proves enhanced nutritional properties, physicochemical characteristics and organoleptic attributes.

Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough

AbstractBackground and ObjectivesTo use the diversity of Brewers' spent grain (BSG) from craft beer as an ingredient of functional bread, it is required to characterize and know their effects on dough and breads. The present work investigated the physicochemical characteristics of BSG, and the farinograph effects of wheat flour substituted by Baltic Porter (BP), India Pale Ale (IPA), and Weiss (W) BSGs in amounts of 10%. Results were used for predicting the end‐use quality and bread‐making performance of wheat flour and wheat flour‐BSG blends. Reliability of prediction was verified by a baking test.FindingsBSG from barley malt beers BP and IPA were higher in protein and lower in carbohydrate content than barley/wheat malt W BSG. The heterogeneity of ground and sieved BSG was shown by pictures taken from microscopy images of endosperm, husk, and husk/endosperm particles varying in quantities, forms, and size. Water absorption of dough was slightly affected by W, while all dough containing BSG had the development time and stability lowered when compared with the control.ConclusionsThe prediction of bread‐making performance showed that, while control and BP reached the “bread quality” range, W and IPA scored under “bread quality” range because of their lower stability. On the baking test, specific volume of control, BP, and IPA breads were in agreement with their prediction. W bread, however, in disagreement with prediction, presented specific volume closer to the predicted as “bread quality” BP bread.Significance and NoveltyBeer style affected BSG composition and farinograph behavior of wheat flour dough‐BSG blends, with the stability being the determinant parameter on defining their end‐use and bread‐making quality. Significant correlations of lipid content in BSG were positive for development time and negative for tolerance index. There is no standard farinograph behavior of wheat flour‐BSG blends, with these effects being governed, beyond BSG composition, by protein content of wheat flour.

The effect of magnesium-containing fertilizers on spring soft wheat in the Central Non-Chernozem region

Mineral nutrition from all external factors has a leading role on the size and quality of the crop. The results of scientific research on the basis of the Institute of Seed Production and Agrotechnologies - a branch of the Federal State Budgetary Institution FNAC VIM on the optimization of mineral nutrition in spring wheat crops are presented. All experimental studies were carried out on spring soft wheat crops of the Arsea variety. The variety is medium-ripened, highly productive, resistant to lodging and diseases. It has high and stable baking qualities over the years: protein 14-17 %, gluten content in flour 32-44 %, valuable wheat. The use of magnesium fertilizers made it possible to increase the productivity of the crop and form grain with high quality indicators. It was found that the use of magnesium fertilizers in all variants allowed to obtain additional harvests of spring soft wheat more control by 0.04-0.37 t/ha or 0.8-7.0 %. They also affected the formation of a productive stem by increasing it by 4.1-19.0 % or by 19-90 pcs/m2. Magnesium fertilizers also showed a positive effect on the formation of structural elements, the number of grains from the ear and the weight of grain from the ear increased by 2.3-7.4 % and 1.9-7.8 %, respectively. The mass of 1000 grains with the use of fertilizers increased by 0.9-4.3 % compared to the control. In our studies, in addition to crop productivity, the effect of fertilizers on grain quality was evaluated. The maximum dose of application of granulated Agromage to the soil (200 kg / ha) and subsequent additional top dressing on the sheet of Agromage Actimax at a dose of 6 l / ha allowed to improve the quality of products, the protein content in grains increased by 0.9 %.