Crude Gluten Research Articles

Aspects of increasing productivity of soft spring wheat in the northern forest-steppe

The purpose of the research is to study the agrotechnological aspects of increasing the producti­vity of soft spring wheat in the conditions of the Northern Forest-Steppe of Ukraine in the context of climate change. Research is aimed at optimizing spring wheat cultivation technology based on the use of modern fertilization systems, growth stimulants and plant protection agents. Special attention is paid to determining the influence of growing conditions on the productivity of spring wheat and adapting agrotechnological techniques to ensure stable and high yields of this crop under climate changes. Methods. The research program included the following methods: field, biometric and measuring-weighing, laboratory, comparative-calculating, as well as mathematical-statistical. Results. It was established that for the cultivation technology, which provided for the treatment of seeds with an organic fertilizer with a stimulating effect, the application of N45P90K90 before sowing and for N45 at the 30th and 48th stages of development according to ВВСН against the background of earning by-products of the predecessor and the application of integrated crop protection on average for 2021−2023 obtained the highest yield of soft spring wheat at the level of 4.35 t/ha. The yield increase for this technology compared to the control was 1.80 t/ha. The complex application of elements of the technology of growing soft spring wheat affected both the yield and quality indicators of the grain. In particular, the content of crude protein was 15.15%, crude gluten – 25.31%, which corresponds to the first quality class in accordance with the requirements of DSTU 3768:2019. Conclusions. It was established that mineral fertilizers, plant growth stimulators, crop protection systems and by-products of precursors are integral components in the technology of growing soft spring wheat. On average, for 2021−2023, the effect of using mineral fertilizers was 0.18−1.80 t/ha, depending on the level of fertilization and the crop protection system. Optimization of nutrition, in particular, the introduction of mineral and organic fertilizers with a stimulating effect, helps plants to adapt to stressful conditions, increasing their productivity under changing climatic conditions.

Biological Effectiveness of Tank Mixtures of Pesticides and Micronutrients in the Protection of Winter Wheat and Their Effect on Grain Yield and Quality

The effectiveness of protecting winter wheat from pests and diseases, yield and grain quality were studied by using tank mixtures of new pesticides and agrochemicals, mainly of domestic production. The study was conducted in small-scale experiments in the conditions of the forest-steppe of the Central Chernozem region in crops of winter soft wheat (Triticum aestivum L.) of the Krasa Dona variety. The size of plots in the experiments is 30 m2, the repeatability is fourfold, the placement of plots is randomized. Tank insectofungicidal mixtures of Sparring + Ace and Klonrin + Elatus Ace individually and in combination with micronutrient Biostim Zernovoy were studied. To control the insectofungicidal effect, a tank mixture of Vostorg + Ceriax Plus, studied earlier, was used. Application of insectofungal tank mixtures Sparring + Ace and Klonrin + Elatus Ace individually and with micro-fertilization of Biostim Zernovoy in winter soft wheat crops of the Krasa Dona variety provided high biological efficacy against a complex of pests and diseases. The insecticidal activity of tank mixtures was 96.5–100, fungicidal – 78.3–90.5%. Spraying of winter wheat with tank insectofungicidal mixtures individually and with micro-fertilization contributed to a significant increase in the yield of winter soft wheat. The largest grain yield increases of 12.9 and 13.6 c/ha were obtained in variants with Sparring + Ace + Biostim Zernovoy and Klonrin + Elatus Ace + Biostim Zernovoy combinations. The use of the studied tank mixtures individually and with micro-fertilization increased the quality of winter wheat grain: the content of crude gluten increased by 2.1–3.4% relative to the control, and its quality improved.

Influence of mineral fertilizers and liming on the dynamics of CO<sub>2</sub> emissions, crop yield and quality of crop products of crop rotation link

In the field experiment was investigated the effect of repeated lime application on CO2 emissions from the soil, yield and quality of plant products against the background of mineral fertilizers N90P90K90, on dark gray forest heavy loamy soil. As a result of liming and improvement of the acid regime in the soil, prerequisites are created to enhance the vital activity of beneficial microorganisms in the experiment. It was revealed that an increase in biological activity (carbon dioxide emissions) against the background of the application of mineral fertilizers N90P90K90 and CaCO3 ensures high yield and product quality, contributes to favorable conditions for preserving soil fertility and to a greater extent stimulates the development of microorganisms using mineral forms of nitrate nitrogen. With the systematic use of mineral fertilizers N90P90K90 at the stage of crop rotation, an increase in the quality of cultivated crops was noted (the nutritional value of the green mass of clover; the content of crude protein, protein, gluten, starch in barley grain; the nature of grain in winter wheat). In different years of research, according to weather conditions, grain with a high content of crude gluten, protein, nature in winter wheat grain, starch in barley, ash nutrition elements in clover was obtained. The best option turned out to be using dolomite flour and (N90P90K90). All the considered quality indicators of winter wheat improved under the influence of fertilizers and lime, and the difference with the control was: protein – 0,64–1,78%; crude gluten – 1,6–4,3%; grain nature – 11–26 g/l. The highest productivity was obtained when applying mineral fertilizers and lime: barley – 3,53 t/ha, clover hay of the first year of use – 77,53 t/ha, winter wheat – 7,89 t/ha, compared with the control without the use of fertilizers.

Improving the recipe for wheat bread by introducing various dosages of herbal sage powder

The article includes the results of research on the effect of different dosages of sage powder on quality indicators of wheat flour of the highest grade, dough and baked bread. Insignificant changes in the moisture content of mixture samples, an increase in titratable acidity, and a decrease in the weight fraction of crude gluten with simultaneous strengthening were found. High indicators of finished bread appearance of all experimental samples, good condition of crumb, change of colour, taste and smell with increasing of dosage of sage powder from 0.25 to 2.5 % of flour weight were noted. Physico-chemical indicators of wheat bread quality of all experimental samples were registered within the standardised norms. According to the results of tasting analysis the best sample containing 1.5 % of sage powder from the weight of wheat flour was selected. The selected product had high microbiological parameters at the end of shelf life. It is proposed to use sage powder as a phytoactive additive to improve the quality indicators of bread and give it a functional purpose.

EFFICIENCY OF PRE-SOWING APPLICATION OF COMPLEX FERTILIZERS IN TECHNOLOGY OF GROWS OF WINTER WHEAT SOFT

The article presents the results of research on theoretical substantiation and formation of yield and grain quality of winter wheat in the conditions of the Right Bank Forest Steppe of Ukraine, depending on the pre–sowing application of a new type of fertilizers with prolonged action in the technology of pre–sowing application of winter wheat. The purpose of the study was to establish the effectiveness of the use of new fertilizers in different formulations, which were applied during the sowing of winter wheat, compared to the absolute control and the option, which was chosen as a production control – with the introduction of nitroamophoska. The research was conducted during 2019/2020–2021/2022 in the scientific laboratories and stationary crop rotation of the department of plant breeding at the VP NUBiP of Ukraine "Agronomic Research Station", which is located in the Fastiv district, of the Kyiv region. In the experiments, a high–yielding, medium–early ripening winter wheat variety of MIP Valencia was sown. Sowing was carried out in the second decade of September, the sowing rate was 5 million similar seeds per 1 ha. The predecessor was soybean. The experiment was carried out in quadruplicate. The registered area of the site is 50 m2. To establish the effectiveness of the new types of DoraSOP fertilizers, a two–factor field experiment was conducted: factor A – the type of fertilizers (Actibion, Phos, Elite), factor B – the rate of fertilizer application (80; 100; 120 kg/ha physical weight). As a result of the conducted research, the parameters and regularity of the formation of elements of the crop structure were established. With the introduction of Actibion, Phos, Elite fertilizers in all the years of our research, a greater differentiation of grains in the ear was established compared to absolute control and zonal control. The number of grains in an ear when fertilizers were applied increased by 17–50% compared to the control variant. The mass of grain from an ear in the control version was 0.74 g. In the zonal control version, it was 0.97 g in Actibion 125 versions – 1.29 g; Phos – 1.05–1.11 g; Elite – 1.20 –1.22 g. The weight of 1,000 grains is influenced by the weather conditions of the year and the provision of moisture during the period of formation and pouring of grains. The highest indicators of the mass of 1000 grains were noted in the versions using Dorasop – Actibion fertilizers – 42.4–44.1 g.; Phos – 39.0 – 41.5 g; Elite – 42.5–43.0 g. The highest yield among the studied options was obtained in the options with Actibion application, and was 6.51–6.79; Elite – 6.24–6.58; Phos – 5.11–5.56 t/ha, yield in control – 3.17, production control – 4.88 t/ha. The use of fertilizers had a positive effect on the formation of quality indicators of wheat grain. The protein content in grain when Actibion fertilizers were used increased to 13.6–13.8%, in the control variant – 11.1%, and in the production control – 13.5%. The application of Elite provided a protein content of 13.5 to 13.7%. The maximum indicators of crude gluten content were noted in variants with the use of Actibion fertilizers of 23.6 – 24.6%, slightly lower indicators were formed when using Elite – 23.6 – 24%, production control formed indicators of crude gluten at the level of 24.3%, which corresponds to the 2nd quality class. Variants using Phos post–sowing fertilizer – 19.4 – 20.0%, respectively, 3rd quality class. Even lower indicators of the amount of gluten were in the control version without application of post–sowing fertilizer – 17.5%. Conducted complex studies of DoraSOP fertilizers on winter wheat crops, made it possible to draw conclusions about the high efficiency of fertilizers. Fertilizers have a prolonged effect, are characterized by a low rate of application, surpass the production control, which was significantly higher in terms of the total application of the active substance of macroelements. The effectiveness of all types of fertilizers depends significantly on weather conditions, in particular the amount of precipitation.

GRAIN QUALITY OF WINTER WHEAT WHEN FED FROM LEAVES IN IRRIGATED GRAY SOILS

The problem of improving the quality of winter wheat grain is relevant and, at the same time, relatively intractable. In many farms of the republic, in recent years, the yield of winter wheat grain on irrigated lands is 50 c / ha and more. However, the quality of the grain remains low, the protein content in the grain ranges from 10-12%, and the amount of crude gluten in it is in the range of 19-25%. This protein content in winter wheat grain is significantly below the established standard.

Галеты повышенной пищевой ценности с соевым белковым продуктом

As a rule, modern confectionery products have added nutritional value, which makes them functional products. As a popular snack, biscuits are a promising object for fortification with functional ingredients. This article introduces a new formulation for biscuits fortified with soy protein.
 The research featured crushed soy protein obtained using a patented technology (patent No. 2218816). The experimental biscuits included a mix of wheat flour with 2.5–15.0% soy protein. The control sample was represented by commercial biscuits of the Arktika brand. Physicochemical and other quality indicators were determined by standard methods. The isoflavonoid test involved high performance liquid chromatography with methanol:water eluent.
 The experimental biscuits had a higher nutritional value; the absorption indicator fell from 196 to 172%. The crude gluten content dropped from 30.7 to 28.4%. The optimal content of soy protein in the new formulation was below 7.5% of the total mass of wheat flour. A higher mass fraction brought the absorption index below the standard value (˂ 170%) and spoiled the porosity and brittleness. Compared with the control sample, the nutritional value of the experimental sample improved as follows: protein – by 21.6%, fat – by 14.1%, minerals – by 11.1%, isoflavones – by 140.8% (from 4.83 to 11.63 mg/100 g). Total carbohydrates dropped by 6.5%.
 The formulation demonstrated good prospects for industrial production. The new biscuits with soy protein can be classified as functional food: compared to the conventional biscuits, the recommended daily intake (100 g) for phosphorus increased from 11.7 to 20.1%, vitamin E – from 12.6 to 18.0%, for isoflavones – from 9.6 to 23.2%.

TECHNOLOGICAL INDICATORS FORMATION OF THE WINTER WHEAT GRAIN QUALITY UNDER THE CONDITIONS OF AGRICULTURE ENVIRONMENTALIZATION OF THE STEPPE OF UKRAINE

Wheat is the leading food grain in the global food balance. Ukraine is among the top 10 world grain producers and therefore the issue of increasing the production of high-quality, environmentally friendly grain is extremely relevant. The aim of the work was to study the influence of the system of agrotechnical measures for the greening of agriculture on the formation of technological indicators of the quality of winter wheat grain, which will make it possible to obtain high-quality environmentally friendly wheat grain in the conditions of the Southern Steppe of Ukraine, as well as reduce the negative pressure on the environment of modern factors of intensification of agriculture. The assessment of the quality of winter wheat grain was carried out according to such technological indicators as the protein content, the quantity and quality of gluten, the falling number, the weight of 1000 grains and bulk density. The experiments were carried out in a grain-rowed short-rotation 5-field crop rotation with alternating crops: peas – winter wheat – corn – sunflower – winter barley. The soil of the experimental plot is southern chernozem, low-humus, medium-thick, difficult loamy in the forest. The conducted studies have shown that the quality of grain changes both from the system of the main soil cultivation in the crop rotation, and from the use of spreaders of by-products of the predecessor, and the influence of these factors manifested itself depending on the weather conditions over the years of research in different ways. The best result with the element of biologization of agriculture was obtained with the use of the biodestructor Cellulad 2 l/ha, which significantly improves the technological indicators of the quality of winter wheat grain. So, on average, over the years of research, the best grain was obtained in the variant with a system of no-till multi-depth tillage against the background of the introduction of the biodegradable Cellulad 2 l/ha with the protein content of 12.6%, the crude gluten content of 23.4%, the gluten quality indicator according to its deformation index is 82.2 conventional units of the VDC device and the falling number of 334.3 s. With the introduction of additional nitrogen N10 per 1 ton of by-products, as an energy material for the efficient decomposition of organic matter by soil microorganisms, an increase in the quality of winter wheat grain is also observed, but the results are inferior to the best option. Carrying out a moisture-saving system of a non-linear mid-depth basic tillage increases the action of a biodestructor in the conditions of the arid Southern Steppe of Ukraine.

Productivity and quality of winter wheat grain in crop rotations with different types of fallow and at different levels of fertilization

The purpose of the current work was to study the effect of various winter wheat forecrops (weedfree fallow, green fallow, sown fallow) and fertilization levels (control without fertilizers, NPK–60 kg.a.i./ha, NPK–80 kg.a.i./ha, NPK–100 kg.a.i./ha) on productivity and quality of winter wheat grain. The study was carried out at the Federal State Budgetary Scientific Institution “Kursk FARC” in 2018–2020. There has been established that the large-sized grain was grown in a crop rotation with a sown fallow. There has been established that with an increase of mineral fertilizers’ doses, the differences between crop rotations raised. In the crop rotation with sown fallow, grain evenness was also higher, by 0.3 and 0.5 % more than in crop rotations with green manure and weedfree fallow. There has been found that regardless of the crop rotation, with an increase in the dose of mineral fertilizers, grain evenness increased. There has been determined that the trait ‘1000-grain weight’ was the highest when it was sown in green fallow with 48.4 g of NPK–100 kg.a.i./ha, which was due to the improvement of the nutrient regime of the soil with the introduction of green manure. There has been determined that when growing wheat in green fallow in the variant without fertilizers, crude gluten in the flour was 2.3 and 2.5 % more than in sown and weedfree fallow. This pattern was also preserved on fertilized backgrounds. The indicator of gluten percentage in flour increased with the growth of fertilizer. There has been found that crop rotation with weedfree fallow was the best in terms of gluten elasticity. Winter wheat productivity at NPK–60 kg.a.i./ha and NPK–100 kg.a.i./ha was higher when sown in weedfree fallow, and on unfertilized control and at NPK–80 kg.a.i. / ha when sown in green fallow. There has been noted that there is a significant improvement in crop productivity, for example, from 4.39 to 6.19 t/ha in crop rotation with weedfree fallow, with an increase in fertilizer application rates.

Yield and quality of spelta grain (Tríticum spélta L.) in the conditions of the Forest Steppe of Ukraine

The article presents the results of research on the peculiarities of the spelled yield formation and the grain quality depending on humate and plant growth regulator use in conditions of unstable moisture in the Forest Steppe of Ukraine. The purpose of the research was to identify the influence of elements of the technology of growing spelled varieties on the productivity and quality of the grain. During 2019–2022, research was conducted at the experimental field of the educational and production centre of the Bila Tserkva National Agrarian University. It was found that the studied varieties differ in the biological manifestations of the grain yield formation, namely Zorya Ukrainy had a yield of 5.66 t/ha, Europe – 5.89 t/ha, and Atterhauer Dinkel – 4.85 t/ha. And according to the years of research, the best conditions were in 2021, when the average yield was 5.95 t/ha, and the worst in 2020 was 5.07 t/ha. Better productivity of spelled grain was observed in a multi-year perspective with the application of Humate potassium GK-17 in the earing phase and again in the milk ripeness phase by combining it with the introduction of Agriflex Amino in the earing phase. Under such conditions, the productivity of the Zorya variety of Ukraine was 5.90 t/ha, the Europa variety was 6.43 t/ha, and the Atterhauer Dinkel variety was 5.17 t/ha. As for the qualitative characteristics of wheat and spelled grain, the option of using Humate potassium GK-17 in the earing phase and again in the milk ripeness phase by combining it with the application of Agriflex Amino in the earing phase was determined. Under such conditions, the nature of the grain of the Zorya variety of Ukraine was 663 g/l, in the Europa variety 680 g/l, and in the Atterhauer Dinkel variety 758 g/l, the protein content was 18.55 %, 18.27 %, and 14.70 % and the crude gluten content is 48.8 %, 41.6 % and 33.0 %, respectively. These values were the best in the experiment and confirmed the high efficiency of the influence of the studied factors on the quality indicators of spelled grain. Key words: spelled wheat, variety, growth stimulator, potassium humate, productivity, protein content, gluten content, grain nature.

Omskaya 42 - a new middle-late variety of soft spring wheat for the southern forest-steppe and steppe

The results of research on the creation of the soft spring wheat variety of Omskaya 42 are described. The variety is characterized by high indices of drought tolerance (IR in vitro = 0.55). Assessments of resistance to leaf rust pathogens in 2017 and 2018 showed that the variety Omskaya 42 has a medium level of resistance to powdery mildew (IR = 0.47 and 0.59) and high resistance to brown rust (IR = 0.05 and 0.18) and stem rust (IR = 0.07 and 0.28). With a significant lack of moisture and mass development of diseases in 2019 and 2020 during tillering - earing (HTC = 0,20-0,45), the yield of the variety Omskaya 42 was higher than the susceptible standard Serebristaya, respectively, by 2.15 and 2.88 t / ha, and the variety Element 22 resistant to these diseases - by 0.16 and 0.5 t / ha. The ear length of the new variety is 0.5 cm longer than the standard Serebristaya. Significant excess compared to the standard was revealed by the weight of 1000 grains (by 5.6 g). The results of the study of the variety in the international ecological nursery KASIB (2015 and 2016) showed that on the experimental plots with a mass infestation of crops with brown and stem rust, the variety Omskaya 42 showed high and moderate resistance to these diseases, its yield was by 0.39-1.23 t/ha higher than susceptible varieties. Indicators of grain quality in the years of transferring the variety for state variety testing were as follows: crude gluten content of 31.8%, protein - 16.36%, the flour strength - 415 e. a., the overall baking score - 4.3 points. Since 2019, the variety is included in the State Register of Breeding Achievements of the Russian Federation for the West Siberian (10) region as a middle-late variety. In terms of grain quality, it belongs to the strong wheat. As part of the import substitution program, the introduction of the new variety Omskaya 42 will significantly increase and stabilize the gross yield of grain in the Omsk region and the West Siberian region of Russia.

Productivity and grain quality of winter wheat under different tillage and fertilisation of typical chernozem soil

Аіm. To show the comparative productivity and quality parameters of winter wheat grain under No-till system in the first year of application with systematic surface tillage and minimum ploughing in grain 5-field crop rotation in the central part of the Forest-Steppe. Methods. Field, laboratory, comparative and calculation. Results. In the autumn period, under minimum tillage by systematic ploughing, the density was in the range of 1.08–1.13 g/cm3 with a total porosity of 57–59% and a ratio of categories of moisture to air pores of 0.6–0.7 to 1 with K = 1.33–1.44. Under the No-till system for ploughing, the density of the structure was at the optimum level (1.08–1.18 g/cm3) with a porosity of 55–59% and a ratio of 0.4–0.6 to 1 with = 1.22–1.44. Under systematic surface tillage, the structure density was in the range of 1.02–1.14 g/cm3 with differentiation of 0–30 cm of soil layer: loose (1.02 g/cm3) – compacted (1.14 g/cm3) – loosened (1.12 g/cm3), which is closer to the optimal value than under ploughing and No-till tillage system. The total consumption of productive moisture reserves in parts of a metre thick layer was higher from the 50–100 cm layer: under ploughing – 61%, No-till tillage – 62%, surface tillage – 56%, No-till tillage – 61%, which can be explained by the developed root system of winter wheat in autumn. Under ploughing and surface tillage, the yield of wheat grain was the same, while under No-till, the yield of winter wheat grain was significantly lower by 1.08–1.27 t/ha and 1.62-2.06 t/ha, or by 19.0-21.3% and 24-31%. Under ploughing and surface tillage – protein 13.2–13.5%, crude gluten – 25.2–25.6%, and under No-till 12.5–12.7% and 24.2–25.4%, respectively. Conclusions. The analysis of crop yields under different methods of cultivation and fertilisation showed that in the first year of application of No-till systems, compared to ploughing and surface tillage, their low efficiency was revealed.

Evaluation of winter wheat varieties and promising lines of Myronovka’s intitute breeding in terms of grain quality

Purpose. To evaluate the varieties: ‘MIP Assol’, ‘Balada Myronivska’, ‘Hratsiia Myronivska’, ‘MIP Yuvileina’, ‘MIP Lada’, ‘MIP Dniprianka’ and the standard variety ‘Podolianka’ and promising breeding lines: ‘Erythrospermum 55023’, ‘Lutescens 22198’, ‘Lutescens 37519’, ‘Lutescens 60049’, ‘Lutescens 60107’ winter wheat of the Mironovka`s breeding according to grain quality indicators. Methods. The research was conducted during the 2019–2021 in the breeding crop rotation of the winter wheat breeding laboratory of the V. M. Remeslo Myronivka Institute of Wheat, NAАS of Ukraine. The main method of research was laboratory and field, supplemented by analytical studies, measurements, calculations and observations. Results. The following breeding lines were the best in terms of protein content during the first sowing period: ‘Erythrospermum 55023’ (11.9%), ‘Lutescens 55198’ (12.8%), ‘Lutescens 37519’ (11.7%) and ‘Lutescens 60107’ (10.7%). During the second sowing period, the best varieties and breeding lines turned out to be ‘Hratsiia Myronivska’ (11.4%), ‘MIP Dniprianka’ (12.3%), ‘Erythrospermum 55023’ (12.3 %), ‘Lutescens 55198’ (11.4%), ‘Lutescens 37519’ (12.3%) and ‘Lutescens 60049’ (12.8%). According to the grain vitrification index during the first sowing period, the following can be distinguished: ‘Balada Myronivska’ (86.7%), ‘MIP Lada’ (89.3%), ‘MIP Dniprianka’ (87.3%), ‘Erythrospermum 55023’ (86.3 %), ‘Lutescens 55198’ (94.3 %) and ‘Lutescens 37519’ (91.0 %). During the second sowing period, these were ‘Balada Myronivska’ (86.7%), ‘Hratsiia Myronivska’ (79.3%), ‘MIP Lada’ (85.0%), ‘MIP Dniprianka’ (81.7%) and breeding lines ‘Lutescens 55198’ (80.7%) and ‘Lutescens 60049’ (81.3%). According to the content of raw gluten, the variety ‘Hratsiia Myronivska’ (26.2%) was selected. For all studied breeding lines, the value of the crude gluten content indicator varied from 26.0% to 29.9%. Du­ring the second sowing period, a higher percentage of raw gluten content was noted in the varieties ‘Hratsiia Myronivska’ (29.9%) and ‘MIP Dniprianka’ (27.4%) and selection lines – ‘Erythrospermum 55023’ (28.4%), ‘Lutescens 55198’ (27.4%), ‘Lutescens 37519’ (27.1%) and ‘Lutescens 60049’ (29.1%). Conclusions. During the three years of observations, the weather conditions differed in the amount of precipitation and the sum of active temperatures both during the growing season and during the period of flowering and maturation, which significantly affected the results of the analysis of grain quality indicators of winter wheat varieties and promising lines. Having analyzed the obtained results, it is possible to single out the varieties ‘Hratsiia Myronivska’ and ‘MIP Dniprianka’, as well as the breeding lines: ‘Erythrospermum 55023’, ‘Lutescens 55198’, ‘Lutescens 37519’ and ‘Lutescens 60049’, which exceeded the standard variety ‘Podolianka’ and the average experimental values for such basic indicators as protein content, gluten content, vitreousness and 1000-seed weight.

INCREASING THE BIOLOGICAL VALUE OF YEAST TEST DUE TO THE USE OF SKIMMED RAW MATERIALS

The prospects of using dry protein-carbohydrate semi-finished product (SBVN) in yeast dough technology are proved. The indicators of active and titrated acidity of the dough were studied, the presence in the system of SBVN helps to reduce the active and increase the titrated acidity of dough samples. The positive effect of SBVN on the quality of gluten dough has been proved. It is established that the use of SBVN in the technological process of yeast dough production provides an opportunity to adjust the strength of the flour and purposefully influence the rheological properties of the dough. As a result of the conducted researches it is established: For indicators of active acidity it is established that the use of SBVN with a concentration of 5; 10 and 15% helps to reduce the active acidity, which reaches its optimal pH value of 5.71… 5.72 after 90 · 60 s of fermentation. Sample dough with a concentration of SBS 20% reach the same pH value after (180… 210) · 60 s fermentation, due to reduced activity of lactic acid bacteria and inhibition of yeast activity The titer of titratable acidity in samples with a concentration of SBVN 5; 10 and 15% increases rapidly and reaches the optimal value of 3.2… 3.30H after 90 · 60 s of fermentation. The sample of the test with a concentration of SBVN 20% reaches the optimal value of the titrated acidity after (150… 180) · 60 s of fermentation, which is explained by the decrease in the activity of lactic acid bacteria. Adding SBVN to the dough leads to an increase in the yield of dry gluten by 2-7% for the batch of flour №1 and by 2-9% for the batch №2. The elasticity indicators increase by 15% for the flour lot №1 and decrease by 5% for the flour lot №2. There is also an increase in the elongation of gluten by 16% for a batch of flour №1 and a decrease in this indicator for a batch of flour №2 by 5%. SBVN helps to increase the amount of crude gluten by 2-13% for the batch of flour №1 and 5-7% for the batch №2 compared to the control. At this stage of research, the optimal concentration of SBVN to the weight of flour was 15%.

Assessing Hydrolyzed Gluten Content in Dietary Enzyme Supplements Following Fermentation

Partially digested gluten fragments from grains including wheat, rye, spelt and barley are responsible for triggering an inflammatory response in the intestinal tract of Celiac Disease (CD) and Non-Celiac Gluten Sensitive (NCGS) individuals. Fermentation is an effective method to metabolize gluten, with enzymes from bacterial or fungal species being released to help in this process. However, the levels of gluten in commercially available enzymes, including those involved in gluten fermentation, are unknown. In this study we investigated gluten levels in commercially available dietary enzymes combined with assessing their effect on inflammatory response in human cell culture assays. Using antibodies that recognize different gluten epitopes (G12, R5, 2D4, MloBS and Skerritt), we employed ELISA and immunoblotting methodologies to determine gluten content in crude gluten, crude gliadin, pepsin-trypsin digested gluten and a selection of commercially available enzymes. We further investigated the effect of these compounds on inflammatory response in immortalized immune and intestinal human cell lines, as well as in peripheral blood mononuclear cells (PBMCs) from coeliac individuals. All tested supplemental enzyme products reported a gluten concentration that was equivalent to or below 20 parts per million (ppm) as compared with an intact wheat reference standard and a pepsin-trypsin digested standard. Similarly, the inflammatory response to IL-8 and TNF-α inflammatory cytokines in mammalian cell lines and PBMCs from coeliac individuals to the commercial enzymes was not significantly different to 20 ppm of crude gluten, crude gliadin or pepsin-trypsin digested gluten. This combined approach provides insight into the extent of gluten breakdown in the fermentation process and the safety of these products to gluten-sensitive individuals.

Влияние листовой подкормки на качество зерна озимой пшеницы в типичных сероземах с орошаемыми условиями

Abstract. The problem of improving the quality of winter wheat grain is urgent and at the same time relatively unresolved. In recent years, the yield of winter wheat on irrigated lands in many farms of the country is 50 cwt/ha and more. Depending on the type and variety of wheat, the protein content of the grains is 11–20% and is used for various purposes. If the protein content of wheat grains is up to 11–13%, it is used in the preparation of animal feed, up to 14–15% — bread and 17–18% — pasta. Most of the grains of winter soft wheat grown on irrigated lands of the country with a yield of 70–80 cwt/ha and above are used in the manufacture of bread and bakery products. At the same time, the quality of grain remains low, the protein content of the grain is up to 10–12%, the amount of crude gluten in it is in the range of 19–25%. The amount of this protein in the grain of winter wheat is much lower than the established norm, and the effectiveness of mineral fertilizers with foliar fertilization increases sharply, increasing the resistance of plants to sucking pests. The technological properties of the grain are dramatically improved, i. e. the protein content increases by 1.5–2.1%, gluten by 3.1–4.9%. Vitreous, its strength and bread volume increase. Nitrogen requirements of winter wheat are high throughout the growing season. In a wheat plant, 75–80% of nitrogen accumulates in the leaves and stems of the plant until the germination period. It is from this accumulated nitrogen that the bulk of the protein in the grain is formed. When the yield is high (65–70 cwt/ha), the amount of nitrogen accumulated in the leaves and stems of the plant does not ensure a sufficient amount of protein in the grain. In particular, nitrogen deficiency is observed in the formation of yield elements in winter wheat, i. e. during the period of development, flowering, flowering and milk ripening. For example, germination causes a number of difficulties in feeding through the soil due to overgrowth of the plant during flowering, low rainfall, or lack of water. On this reason, when winter wheat is harvested, there is a lack of nitrogen in the soil, which is easily absorbed by the plant. This in turn has a negative impact on wheat grain yield and quality.

INVESTIGATION OF QUALITY INDICATORS OF WHOLEMEAL INDUSTRIAL-MADE FLOUR

The article shows the benefits of consuming wholemeal products. However, the level of consumption of these products is low. The reason is primarily the low quality of products: the rough structure of the crumb, rapid hardening. Therefore, there is a need to improve the quality of bread from wholemeal flour. The indicators of quality of wholemeal flour produced by national enterprises are investigated in the work. Analysis of packaging and labeling of test samples of wholemeal flour (according to the manufacturer) showed that some of them are produced in accordance with GSTU 46.004-99 (“Wheat flour. Specifications”), and the quality of other samples is controlled by the manufacturer's own specifications. It should be noted that there are no Ukraine's standards for wholemeal wheat flour. Standard GSTU 46.004-99 (“Wheat flour. Technical conditions”) apply only to wheat graded and dark flour. It was found that the ash content of the studied samples of whole-meal flour (WMF) from wheat and spellta grain is in the range of 0.80–1.46%; paricle size: the residue on the sieve No. 067 – within 0.1–1.7%, the passage of the sieve No. 38 – within 12–34%. The influence of particle size and gluten of wheat and spelta whole-meal flour on its baking properties has been studied. It has been found increasing the volume and porosity of the bread while the particle size decreases. The largest bread volume (400–460 cm3) and porosity (67–68%) had the samples of flour with the smallest particle size (sieve residue No. 067 not more than 1 %, sieve passage No. 38 more than 15–20 %). For samples with a larger particle size (sieve passage No.38 – not more than 15-20 %), the volume of bread and its porosity decreased by 1.2–1.3 and 1.1–1.2 times, respectively. Analysis of gluten quantity and quality effect showed that a rather high quality of wholemeal bread from wheat WMF can be obtained with a crude gluten content in flour of at least 24–26% with a gluten quality of Gluten deformation index (GDI) in a range of 60–80 units. For the production of bread from spelta WMF it is recommended to use WMF with a crude gluten content of at least 30% with a gluten quality GDI in a range of 60–100 units.

Wheat cultivation depending on the method of seeding and nitrogen fertilizer application

The advantages and disadvantages of the most common types of seed drills are presented. A coulter has been studied that makes it possible to introduce mineral fertilizers below the level of sowing cereal seeds with preservation of the soil layer between them. Two-factor field experiment was conducted in four replications with a constant seeding rate of spring soft wheat Omskaya 36 4.5 million germinated seeds/ha in 2021. The rate of mineral fertilizers with a nitrogen content of 34.4% was 0 (control), 100, 150, 200 kg / ha on each type of the studied work tools. The results of comparative studies of the quality of three types of coulters on the basis of a serial seeder SKP2,1 are presented. During the field experiment, the depth of seed embedding, field germination, yield and grain quality were determined according to the variants. The best seeding depth of spring wheat seeds was provided by combined and disc coulters. The highest field germination (72.7%) was obtained when seeding with combined coulters with the introduction of ammonium nitrate at a rate of 150 kg / ha, disc coulters at the same rate - 71.0%, with a standard tine coulter - 55.1%. The highest yield (3.18 t/ha) was obtained when seeding with SKP-2,1K drill with combined coulters at the application of 150 kg/ha of ammonium nitrate. At the same rate of fertilizer application, the yield when seeding with disc coulters was 3.16 t/ha. The content of crude gluten in the control variant was 31.2%, when seeding with a combined coulter - 34.1%, when seeding with a disc coulter with the introduction of ammonium nitrate in the physical weight of 200 kg/ha - 33.4%.

Technological indicators of winter wheat grain and flour, depending on the duration of germination

The purpose of the research was to determine the technological parameters of winter wheat grain and flour obtained from moistened grain, depending on the duration of germination. It has been established that grain moistening leads to a significant deterioration of its technological properties. First of all, nature is significantly reduced. It becomes lower by 50 g already after 4 hours, and later by more than 100 g. The vitreousness of grain is almost 2 times reduced and the content of wet gluten is reduced by more than 5 %. Grain moistening does not lead to a decrease in the yield of flour, but the indicators of its whiteness change significantly, the acidity increases, and the content of crude gluten decreases. The technical and chemical parameters of flour, such as control gas production and gas retention capacity, are also reduced.

Agrotechnological efficiency of cultivation of new varieties of winter wheat in the conditions of the Stavropol Territory

In 2 years of research, the most successful combination of high yields and good grain quality indicators was obtained when cultivating winter wheat according to the fallow precursor. Thus, the yield in this version was higher than on wheat after winter wheat by 2.7-3.1 times on the version without fertilizers and, accordingly, by 1.8-1.9 times on a fertilized background. For the entire period of research on both precursors, the application of fertilizers contributed to an increase in the yield of winter wheat grains by 0.8-1.2 t/ha for the precursor black steam and by 1.7-1.8 t/ha for wheat. The positive influence of fertilizers affected not only the yield, but also the content of gluten. On average, their application contributed to an increase in the crude gluten in grain by 1.7% (from 22.5 to 24.2%) in fallow and by 3.6% (from 14.5 to 18.1%) in semifallow land. The largest increase in gluten content in the experience options with fertilization for both predecessors was given by Victoria 11 variety - by 2.8 and 5.9%, the lowest Paritet - by 0.6 and 1.6%. The analysis of the economic efficiency of the cultivated varieties of winter wheat showed that the most cost-effective is the cultivation of winter wheat by the predecessor of pure steam, regardless of the background of nutrition. It was found out that the introduction of mineral fertilizers contributed to a reduction in the cost of a unit of production for steam by 48.5%, for the ear predecessor by 32.8%. Analyzing the obtained data on the economic efficiency of winter wheat, it can be noted that the high values of profitability on average for the predecessors and backgrounds of mineral nutrition were obtained by the varieties Sekletia and Tsaritsa, and the lowest – Partner and Paritet.