Technological Properties Of Grain Research Articles

Economic and biological assessment of a new medium-ripened variety of soft winter wheat Priazovye

Relevance. In the Russian Federation, winter common wheat is the main food and strategic crop. Permanent improvement of productivity and quality of wheat grain, reducing its production costs is the main task of agricultural production. To solve this problem, the leading place is given to the continuous and constant creation and introduction into production of new competitive wheat varieties, highly adapted to stress factors, with guaranteed high yields and high grain quality.Methods. The research was carried out in the southern zone of the Rostov region at the experimental sites of the Federal State Budgetary Scientific Institution ANTS “Donskoy” in 2021–2023 in order to create a new variety of soft winter wheat capable of forming not only high yields, but also having high frost resistance, drought resistance, resistance to leaf diseases, possessing high rheological and technological properties of grain and flour.Results. The winter common wheat variety Priazovie was developed by stepwise hybridization using the varieties Voyazh and Tanya. This is a highly productive variety. On average, over three years (2021–2023) of study in the competitive variety testing, the productivity of the variety laid in green manure fallow was 9.88 t/ha, exceeding that of the standard variety by 1.56 t/ha. The variety is capable of producing high yields after various forecrops. The maximum productivity of the variety (12.23 t/ha) was obtained in green manure fallow in 2022. The variety forms a high stem capacity (up to 800 pcs/m²), and is characterized by high resistance to the main leaf diseases, such as powdery mildew, brown and yellow mildew, loose smut, leaf blotch, etc. According to the main indicators of grain and flour quality, it belongs to valuable wheat, in terms of frost resistance (73.3%) it surpasses the standard Ermak variety (69.2%).

Качество зерна новых сортов яровой пшеницы в Северном Зауралье

Abstract. The production of high-quality food wheat grains depends to a large extent on the quality potential of the cultivated varieties and the conditions that ensure its implementation. Studies have identified quality-resistant varieties and factors that ensure an optimal combination of yield and grain quality. The purpose of the research is to consider the possibilities of new varieties of spring wheat to form the technological properties of grain in the northern forest-steppe of the Tyumen region. Methods. Studies were carried out in 2021 and 2022 in the northern forest-steppe zone of the Tyumen region at the Ishim state section. The soil is leached chernozem. The predecessor in the experience is pure steam. The technological properties of wheat grain were assessed by the West Siberian Interregional Center for Comprehensive Quality Assessment of the Tested Varieties (Barnaul). The main criteria for assessing wheat varieties are taken as the gluten content in flour, the strength of flour according to the alveograph and the liquefaction of the test according to the farinograph, these indicators in local conditions are often limiting when assessing varieties according to bakery strength. According to the results of studies, it was established that the indicator “gluten content in flour” in the studied varieties significantly depended on meteorological conditions. For example, in 2022, with a higher degree of moisture and a lower degree of heat compared to 2021, in the predominant part of the varieties (80 %), the amount of gluten in the flour was lower than the standards for wheat filler. At the same time, the following varieties showed high opportunities to provide flour with the amount of gluten: Tyumenskaya 25, Agronomicheskaya 5, Baganochka, Dorada, Tyumenskaya 29, Varden. Varieties stood out – their indicators were at the level of requirements for strong wheat: Baganochka, Ishimskaya 12 and Lenta 45. In terms of “dough liquefaction”, a significant part of the varieties corresponded to the class “wheat-filler”. At the level of strong wheat were indicators in the varieties Ishimskaya 12, Zagora Novosibirsk, Nitsa. Scientific novelty: In the conditions of the northern forest-steppe of the Tyumen region, new scientific information has been obtained on the formation by new varieties of spring soft wheat of the state test of technological indicators characterizing the baking power of flour. The highest gluten content in flour of 70% yield was distinguished by the varieties Agronomic 5, Dorada, Varden, Baganochka, Ishimskaya 12, and Lenta varieties were characterized by high indicators of the physical properties of the test on the alveograph; Ishimskaya 12 on the farinograph, Zagora Novosibirsk, Nice.

Development of methodological approaches to assessing the technological properties of oat grain

The range of methods for assessing the quality of grain and its technological properties in cereal crops, of oat in particular, is extremely limited. The available methods are labor-intensive and not always sufficiently informative. The variety of modern processing methods dictates the necessity in searching for more universal and informative assessment methods. Cereal crop breeding also requires high-speed and low-cost methods for assessing grain quality. The present work is a methodological study that uses a limited set oat accessions from the genetic collection of VIR, differing by geographical origin and contrasting technological properties, with an aim of developing a new grain quality assessment method and testing new methods for analyzing technological properties. The resulting criteria are compared with each other and with more traditional indicators. New systems for assessing the technological properties of grain of naked and covered oat have been proposed. A new method of sedimentation analysis for cereal crops is proposed. The diversity of the oat protein complex is exemplified in the results of sedimentation analysis, and of the carbohydrate complex – in the results of its testing by a micro-visco-amylograph. The variety of interactions between oat grain storage substances and wheat material during joint processing is shown by assessing the rheological properties of the dough mixture using a farinograph. The obtained results can be recommended for the assessment for breeding purposes, as well as for obtaining complete information about the quality of oat grain for the purpose of its further processing.

Сравнительная агротехнологическая оценка возделывания яровой пшеницы в южной лесостепи Западной Сибири

Abstract. Long-term (more than 20 years) studies were carried out on meadow – chernozem soil in the southern forest-steppe zone of Western Siberia. In a stationary grain-steam crop rotation (steam-wheat-wheat-wheat-barley), a comparative assessment of fertility, the state of agrophytocenosis, yield and quality of spring wheat grain, depending on the placement of the crop in the crop rotation, the tillage system, and complex chemicalization was carried out. The purpose of the research is to establish the influence and effectiveness of multi-level agricultural technologies of spring wheat on the elements of soil fertility, the state of agrophytocenosis, productivity and technological properties of grain in the southern forest-steppe of Western Siberia. Research methods. In the southern forest-steppe agricultural landscapes, the effectiveness of multi-level agricultural technologies of spring wheat cultivation has been established, with an increase in yield from 1.51 to 3.24 t/ha (2.1 times) and a decrease in technological parameters of grain. For the first time, the share contribution of chemicalization components in increasing the productivity of spring wheat cultivated by steam and in the grain-steam crop rotation has been established. Two-factor experience: factor A – tillage system (dump-plowing on the head of 20–22 cm, annually; combined-plowing in the fallow field and under the third wheat after steam for 20–22 cm and flat-cut on the head of 10–12 for the second wheat after steam barley; flat-cut on the head of 10–12 cm for all crops annually; minimal – in the fallow field cultivation on the 8–10 cm. in other fields without autumn treatment); factor B – means of intensification (control – without chemicals, the option of complex application of chemicals included the combined use of fertilizers (N24 P36 per 1 ha of arable land), recommended herbicides, fungicides and retardants). Results. It was found that intensive agrotechnology with the use of fertilizers and plant protection products makes the main contribution to increasing the yield and technological parameters of grain – 30–35 %, precursors – up to 20–25 %, weather conditions of the growing season – 18–20 %, the system of tillage in crop rotation – 10–12 %. The complex application of chemicals contributes to an increase in crop biomass to 2080 g/m2 (by 49 %), reduces water consumption to 73 mm per 1 t\ of grain (2.7 times), optimizes the nutrient regime of the soil and the phytosanitary state of agrophytocenosis, which ultimately increases yields from 1.51 to 3.27 t/ha while improving the technological properties of grain gluten content up to 26.4 – 29.4 %. Long-term rational use of chemicals does not lead to the accumulation of ecotoxicants in soil and grain. The scientific novelty was revealed for the conditions of Western Siberia with the long-term rational use of chemicals, the accumulation of ecotoxicants in the soil and grain was not observed.

Characteristics of spring triticale cultivars bred at the Yuriev Plant Production Institute of NAAS

Characteristics of spring triticale cultivars bred at the Yuriev Plant Production Institute of NAAS

Creation and introduction into production of a new variety of soft winter wheat for cultivation in fallows and the best non-fallow predecessors

Relevance. Winter wheat is the main food crop in Russia, having the leading role in gross grain harvest improvement. The use of new adaptive varieties of winter common wheat in agriculture is the most realistic means of reducing the adverse effects of climate change ensuring a productivity rise and improving the technological properties of grain and flour. The developed winter wheat varieties should combine potential productivity and resistance to abiotic and biotic environmental factors through improved adaptability.Methods. The study was carried out in 2018–2022 on the fields of the research crop rotation of the FSBSI «ARC “Donskoy”», according to a green manure fallow due to the methods of SVT and a field trial.Results. The winter common wheat variety Zodiak can form a consistently high yield after various forecrops from 5.63 t/ha, when sown after sunflower to 10.23 t/ha when sown in green fallow. The variety formed the maximum productivity of 11.14 t/ha when sown in weed free fallow in 2018 and 2022. The study of the physicochemical properties of grain showed that the quality of grain and flour in the Zodiac variety corresponds to valuable wheat varieties. The protein percentage is 14.15%, gluten is 28.5%, the gluten quality corresponds to group I (IDK is 67 bp), the alveograph index is 255 f. a., the volume yield per 100 g of flour is 700 cm³, the baking assessment is 4.4 points, valorimetric estimation is 79 bp, SDS-sedimentation is 59 ml. The new winter common wheat variety Zodiak has been included in the State Register of Breeding Achievements since 2022 and recommended for cultivation in the 6th North Caucasus region.

TECHNOLOGICAL AND BAKERY PROPERTIES OF GRAIN FORMS OF WHEAT CREATED BY HYBRIDIZATION OF TRITICUM AESTIVUM L. × TRITICUM SPELTA L.

TECHNOLOGICAL AND BAKERY PROPERTIES OF GRAIN FORMS OF WHEAT CREATED BY HYBRIDIZATION OF TRITICUM AESTIVUM L. × TRITICUM SPELTA L.

Technological properties of winter common wheat varieties depending on the forecrops

Introduction. Wheat is the main grain cropwhich is used for fodder and food purposes in most countries of the world. Flour is the main product of wheat processing, it is subject to a number of quality and safety requirements depending on the use. The purpose of the current work was to identify varietal traits and the effect of the forecrops on the formation of technological properties of grain and flour of winter common wheat varieties, thento select the best of them according to the studied properties.Methods. There were estimated the technological properties of 17 winter common wheat varieties (Triticum aestivum L.) developed by the Agricultural Research Center “Donskoy”, 10 of them were included in the State List of Breeding Achievements, 7 of them are currently being studied. The indicators of the technological, flour-milling, biochemical and physical traits of grain were assessed in accordance with the GOSTs.Results. There has been established that for the entire period the varieties formed a large nature grain weight and corresponded to the first quality class according to the two studied forecrops. As a result of the conducted study there was found out that the choice of a forecrop affected protein percentage in grain and flour. There has been identified varieties ‘Zhavoronok’, ‘Podarok Krymu’, ‘Zolotoy Kolos’, ‘Ayuta’ and ‘Premiera’ had high flour properties according to the technological efficiency of milling (E) after both of the studied forecrops. The varieties ‘Zhavoronok’, ‘Podarok Krymu’ and ‘Premiera’ were characterized by high values of flour-milling estimation (MS).

ФОРМУВАННЯ ТЕХНОЛОГІЧНИХ ВЛАСТИВОСТЕЙ ЗЕРНА ПШЕНИЦІ ОЗИМОЇ ЗА ВНЕСЕННЯ РІЗНИХ ДОЗ ТА ТЕРМІНІВ ЕЛЕМЕНТІВ АЗОТНОГО ЖИВЛЕННЯ

The influence of nitrogen fertilization on the formation of technological properties of grain of modern varieties of soft winter wheat was established – with increasing intensity of cultivation technology the protein content increased by 10–15%, gluten to 27.9%, the volume yield of bread increased by 25.8%. The optimal doses and terms of nitrogen fertilization of winter soft wheat were specified in order to optimize nitrogen nutrition of plants and grain formation with the improved technological properties: N70N30N70 – combination of early spring N70 with foliar fertilization at the stage of stem elongation N30 and N70 at the beginning of wheat earing and N100N70N70 – combination of early spring N100 with foliar fertilization in the phase of stem elongation N70 and N70 at the beginning of wheat earing. The varieties of winter soft wheat were evaluated for their ability to form high-quality grain that meets the requirements of bakery production. The positive effect of nitrogen fertilization on all the varieties studied was established by trial baking, the best results were obtained in the variety Lira Odeska.

COMPARISON OF TECHNOLOGICAL PROPERTIES OF DIFFERENT WHEAT SPECIES

For the widespread introduction of different species of wheat into processing, it is necessary to understand the features of the physicochemical properties of these wheats, which determine the behavior of the grain during its milling and the obtaining flour during the dough making process. Technological properties of grain of four different wheat species and the laboratory milling flour obtained from them were investigated.
 It was found that according to grain quality indicators, milling properties and quality flour indicators, 4 species of wheat grain grown in the same agro-climatic conditions showed significant differences. Hard wheat with GPC-B1 gene (breeding line) has a superior baking strength due to the GPC-B1 gene, which significantly increases the protein content in grain (13.51%), gluten content (26.1%), test Zeleny (58 ml) and ash content (1.69%) compare to common hard wheat (Kuyalnyk variety). As a result, flour shown high values of: strength (W=396×10-4 J), high SRC in lactic acid (160%), high dough stability (>30 minutes), low degree of softening of the dough (43 UF). According to the obtained data, waxy wheat (Sofiika variety) consimilar with common baking wheat, excluding low value of Falling Number (FN=70 seconds). When determining on the alveograph, the dough is very tight (L<40 mm) due to high water absorption capacity (WAC=67.3%). The results of SRC test in sodium carbonate confirmed the high value of starch damage with the highest result (108%). Soft wheat (Bilyava variety) differs significantly from common hard wheat. In terms of wheat quality indicators, it can be attributed to medium bread-baking strength. Such flour characterized by less ash content (0.47%), but higher whiteness (70.7 units), less protein content (10.79%), less elasticity (Ie=44.3), but greater extensibility, resulting in a lower P/L ratio (0.83) and less water absorption capacity (WAC=52.7%).
 According to milling properties was investigated that hard wheat with the GPC-B1 locus and common hard wheat Kuyalnik shown similar results. The total yield of flours from these wheats during milling is above 70%, which indicates the economic feasibility of their processing into flour. During milling waxy wheat has a decrease in the reduction flour yield and an increase in the reduction bran yield. Absolutely different results in milling properties show soft wheat. The total yield of soft flour is less – 67.17% with significant increasing of break flour yield and decreasing reduction flour yield.
 Different properties of grain and flour determine the different end use of grain of each wheat species. Wheat with the GPC-B1 gene can be used in production of flour which is used in low-temperature technologies for the manufacture of frozen convenience foods and also as improver for increase the rheological properties of the dough or for pasta-making properties. For end use of waxy wheat (Sofiika variety) can be recommended in the production of pasta products. Although waxy flour can be used as regulator in flour blending for correcting the indicators of common baking wheat. Blends of flour from waxy wheat grain and flour from hard wheat grain with GPC-B1 gene are ideal for making frozen products. Soft wheat (Belyava variety) flour preferred for low moisture crackers, cookies and can be added in a small amount to special types of bread to give a lighter color to the crumb.

КРУП’ЯНІ ВЛАСТИВОСТІ ЗЕРНА ПШЕНИЦІ СПЕЛЬТИ ЗАЛЕЖНО ВІД СОРТУ

Purpose. To investigate the formation of cereal properties of spelt wheat grain depending on variety and line. Methods. Laboratory, mathematical and statistical, physicochemical. Results. As a result of studies it is found that technological properties of grain significantly vary depending on spelt variety and weather conditions. The protein content in spelt grain ranges from 11.0 to 21.3 % depending on the variety. A very high protein content in spelt grain (over 18.0 %) is in variety Zoria of Ukraine; rather high protein content (16.0–17.9 %) is in varieties Schwabenkorn (17.6 %), NSS 6/01 (17.3 %), Avstraliiska 1 (16.7 %) and LPP 3218 (16.7 %); low protein content (12.0–13.9 %) is in varieties LPP 3435 (13.1 %)and LPP 1224 (13.0 %); very low protein content is in varieties Shvedska 1 (11.0 %) and LPP 3117 (11.5 %); the rest of varieties has this indicator at the level of average – 14.0–15.9 %. Vitreous consistency of the endosperm has corn of varieties Zoria of Ukraine and Avstraliiska 1, semi vitreous consistency has grain of varieties NSS 6/01, Schwabenkorn, Frankenkorn and lines LPP 3218, LPP 3132, LPP 1305, LPP 1197, LPP 3124, LPP 3435, semi floury consistency has Shvedska 1 and LPP 3117. Culinary assessment of rolled spelt grains varies significantly depending on the variety. Total culinary assessment of rolled grain porridge of the spelt ranges from 6,8 to 9,0 points. Origin of spelt variety does not affect this indicator. The highest culinary assessment (8.9–9.0 points) has porridge obtained from grain of the variety Zoria of Ukraine and LPP 3132 line which makes it possible to use its grain to obtain cereal products. The lowest assessment of the porridge has variety Shvedska 1 and lines LPP 1224, LPP 3117 – 6.8–7.7 points. The other varieties have a culinary assessment of the porridge at a level of 8.1–8.8 points. For spelt grain indicator of protein content and grain vitreuesness can be used to evaluate the culinary properties of cereals. Conclusions. As a result of the conducted researches, it is established that Zoria Ukrainy, Schwabenkorn, NSS 6/01, Australian 1 varieties and LPP 3218 line are characterized by high protein content. Hard consistency of endosperm has the grain of Australian 1 and Zoria Ukrainy varieties in which the grain hardness is 73 and 84%, respectively. The origin of spelt wheat variety does not affect the color of cooked porridge. The general culinary evaluation of rolled spelt wheat porridge ranges from 6.8 to 9.0 points. Zoria Ukrainy spelt grain has the highest culinary evaluation which makes it possible to use it to produce cereals. To evaluate the culinary properties of spelt cereals, grain protein content and its hardness can be used.

Influence of mineral nutrition on yield yield and quality of winter wheat surflower

Influence of mineral nutrition on yield yield and quality of winter wheat surflower

DETERMINATION OF PHYSICAL AND TECHNOLOGICAL PROPERTIES OF QUINO GRAIN - THE MAIN STAGES OF JUSTIFICATION OF STORAGE AND PROCESSING TECHNOLOGY

The work is devoted to determining the physical and technological properties of quinoa grain. Quinoa is an unconventional crop for Ukraine, but experiments on its cultivation have been successfully completed in the Sumy region. Due to its unique chemical composition, quinoa is used in dietary and functional products.Quinoa contains about 20% protein, which makes it an excellent dietary supplement for people who do not eat animal products. The amino acid composition of quinoa proteins is very balanced and is characterized by a high content of such essential amino acids. Feature of the fatty acid composition of quinoa. it has a high content of polyunsaturated fatty acids, including linolenic fatty acid and linoleic, which belongs to the acids ω-3 and ω-6 fatty acids.Due to the growing popularity of quinoa and its suitability for cultivation in our climatic and soil conditions, it is important to develop the technology of its storage and processing. One of the main stages of substantiation of the choice of technology for storage and processing of quinoa grain is to determine its physical and technological properties.Physical and technological properties of grain mass are determined by a large number of indicators.Determination of physical and technological properties of quinoa grain was performed for three types of quinoa: red, black and white. In determining the physical and mechanical properties were used methods approved by the relevant standards, or used in research and recommended in the relevant literature.We have identified the following basic physical and technological properties: geometric characteristics, nature, weight of 1000 grains, duty cycle, packing density, air supply, angle of natural slope, coefficient of internal friction, coefficient of external friction. Numerical values of these indicators for each type of quinoa are determined.Knowledge of the physical and technological properties of the grain mass to solve a large number of applied problems that have practical significance. and play an important role in the processes of moistening, heating and cooling of grain. A thorough study of physical and technological properties can provide optimal conditions for storage of seeds without compromising their quality. The obtained data can be used for selection of modes of cleaning, drying and active ventilation.

Technological properties of grain and flour in bread wheat (Triticum aestivum L.) genotypes carrying two loci that determine the endosperm structure

Background.The end-use of the bread wheat grain depends on the endosperm properties determined by the alleles of the Pinaand Pinbgenes at the Halocus on chromosome 5D. The mealy (soft) endosperm is generated by the biosynthesis of puroindolines – complete proteins encoded by these genes. When milled, such grain breaks down into small starch granules covered with proteins. Mutations that disrupt the synthesis or structure of puroindolines determine the hardness and vitreousness of the grain. Earlier, we discovered a new locus for grain softness, Ha-Sp, introgressed from the diploid species Aegilops speltoidesTausch, which also determines the formation of the soft endosperm structure. By combining two active loci in one genotype, we produced a supersoft grain line (SSL). The aim of the present work was to verify the interaction of the two loci Haand HaSpin other wheat genotypes and evaluate the technological properties of grain and flour in comparison with the existing SSL line.Materials and methods.The F3–F8 hybrids from crosses of the soft-grain spring cultivars ‘Golubka’ and ‘Lutescens 62’, carriers of the Halocus, with the introgressive line 84/98w, carrier of the Ha-Splocus, were used in the work. Grain from three field seasons was studied according to milling parameters and physical properties of flour and dough.Results.At the early stages of selection (F3:4), the families with milling parameters typical of bread wheat were identified, as well as supersoft-grain families with a small flour particle size (9–10 μm) and low endosperm vitreousness (29–49%). Targeted selection made it possible to obtain lines similar to the SSL line in terms of milling performance and flour strength.Conclusion.For the first time, a set of supersoft-grain lines with special properties of grain and flour was obtained on the genetic basis of three spring cultivars. They may be in demand for a wide range of end-uses, including both food and nonfood production purposes.

Improving the conditioning of wheat grain when preparing it for grinding into graded flour

The aim of the study was to investigate the use of hydrogen peroxide when conditioning to intensify this process and improve the technological properties of grain. Winter wheat is a crop of strategic importance for agriculture and food security of the country, as it is a raw material for the production of wheat flour - a valuable food product of great consumer value, from which a wide range of bakery, confectionery and pasta products are produced. For the production of wheat flour, high-quality raw materials are needed that meet all requirements of regulatory documents. The quality indicators of wheat flour are largely determined by the initial physical and mechanical properties of grain and are controlled during the technological process of obtaining flour by a given change in these properties. Hydrothermal treatment is the most important stage in the flour production process. Optimal ratios of grain conditioning parameters are selected experimentally in production conditions, depending on its vitreousness and initial moisture content, which depend on the geography, growth conditions, transportation and storage of grain. In modern conditions, when the orderly supply of raw materials is disrupted and the production mode has lost its usual rhythm, it becomes important to search for effective technological methods of intensive processing, which make it possible to minimize the influence of a variety of initial grain properties on the quality of flour. When using hydrogen peroxide in the traditional grain conditioning technology, grain processing properties improve, as a result of which the yield of flour increases, the content of gluten in the flour increases and its quality improves, which has a positive effect on the bread produced from it. Hydrogen peroxide has also a disinfecting effect, which protects flour from being damaged by potato and other diseases and prolongs its shelf life.

Сравнительная характеристика мукомольных свойств зерна различных сортов и сортообразцов тритикале

The article presents the results of a study of the technological properties of grain in winter and spring triticale. The physicochemical properties of triticale grains of different varieties and varieties have been determined. The results of evaluating the cereal- forming and milling properties of the grain of the studied samples are presented, the grade of triticale flour is determined. The results obtained indicate the suitability of the grain of the studied varieties for baking purposes and can be used to further optimize the grinding and baking processes in the future

СРОКИ УБОРКИ – КАК ФАКТОР ПОВЫШЕНИЯ КАЧЕСТВА ЗЕРНА ОЗИМОЙ ПШЕНИЦЫ

The issues of influence of terms of harvesting and threshing of wheat on technological properties of grain are considered. Studies were conducted in 2014-2016. in the conditions of vertical zonality of Kabardino-Balkaria, in the foothill and steppe zones. The studied winter wheat variety is Yuzhanka, a joint selection of the Institute of Agriculture of the KBNC RAS and FSBNU "NCZ named after P.P. Lukyanenko." The experiments provided for the study of the variability of the technological parameters of grain (full weight, vitreous, protein content and raw gluten) in wheat at different harvesting times in two soil-climatic zones. Harvesting was carried out in the phase of the beginning, middle and end of wax ripeness, in full ripeness and when flowing to the root for 5 and 10 days from the full. Harvesting into full ripeness and during overflow was carried out by direct harvesting, into other phases of ripening in a separate way. Comparing the results of experiments in two soil-climatic zones, it can be noted that the grain obtained in the foothill zone is worse in its technological indicators than the grain grown in the steppe zone. The best physical properties (vitreous, natural weight) were formed in grain harvested in the phases of the end of wax and complete ripeness in two zones, and in quality (protein and gluten content) in the phase of complete ripeness in the steppe zone. When the wheat goes to the root, the content of protein, gluten and other indicators decreases.

Characteristics of Technological Properties of Grain and Flour from Ancient Varieties of Wheat (Einkorn, Emmer and Spelt)

Abstract The study presents assessment of commodity characteristics of grains from ancient varieties of wheat (einkorn, emmer and spelt) in comparison to grains of the conventional wheat cultivar Arkadia. The findings related to the grain of einkorn and emmer were very similar, and far worse than those related to spelt grain; the latter were found with better ratings, sometimes even in comparison to the conventional wheat grain (e.g. the highest mass-weight density). Similar relationships were observed between the flours produced by milling the grains. Analysis of the indirect baking quality indicators showed that flours from einkorn and emmer can effectively be used for baking purposes, however they present low technological value. The flour from emmer wheat was found to be the poorest, which was confirmed e.g. by the low gluten number, gluten index, Zeleny’s index, and high gluten spreadability. Spelt flour was found to present moderate technological value. Based on the results it can be concluded that by using adequate modification in the process of dough kneading and fermentation it will be possible to produce high quality baked goods from ancient wheat grains.

Влияние погодных условий на формирование пивоваренных свойств сортов ячменя в Центральном Нечерноземье

Для получения ценного сырья для солодоращения очень важно иметь представление о степени влияния факторов среды на основные показатели. Полевые исследования выполнены в 2015 – 2019 гг. в условиях Московской области на сортах пивоваренного ячменя Ксанаду, Эльф, Раушан, Владимир, Нур, Московский 86, Надежный, Знатный, Рафаэль. В качестве стандарта использовали сорт Яромир. Методом дисперсионного анализа выявлено достоверное влияние фактора «среда» на пивоваренные свойства сортов ячменя. В условиях вегетационного периода с умеренным уровнем гидротермического режима (ГТК) формируется зерно с оптимальными значениями биохимических и технологических показателей. Корреляционным анализом подтверждено более сильное влияние осадков и температурного режима: на содержание белка в зерне (r = –0,920) и способность прорастания (r = 0,864) в период всходы – кущение; на пленчатость (r = –0,405) в фазу кущение – колошение; на энергию прорастания (r = 0,706) и экстрактивность (r = –0,352) во время колошения – созревания. В целом за период вегетации обнаружена немаловажная роль ГТК в понижении белковости (r = –0,844) и пленчатости зерна (r = –0,477), а также в повышении способности прорастания (r = 0,768). Сравнительная оценка биохимических и технологических свойств зерна выявила особую ценность новых пивоваренных сортов ярового ячменя селекции ФИЦ «Немчиновка»: Надежный, Знатный и Рафаэль. В отличие от других образцов, средний уровень белковости зерна у них соответствовал требованиям государственного стандарта, а в благоприятные годы приближался к европейским нормам (10,9 – 11,2 %). Выделенные сорта выгодно отличались как по содержанию экстрактивных веществ, так и по показателям прорастаемости.

Phenotypic diversity of bread wheat lines with introgressions from the diploid cereal Aegilops speltoides for technological properties of grain and f lour.

The creation of varieties adapted to changing environmental conditions, resistant to various pathogens, and satisfying various grain purposes is impossible without using the genetic diversity of wheat. One of the ways to expand the genetic diversity of wheat is to introduce new variants of genes from the genetic pool of congeners and wild relatives into the genotypes of existing varieties. In this study, we used 10 lines from the Arsenal collection created on the genetic basis of the spring variety ‘Rodina’ and the diploid species Aegilops speltoides in the Federal Research Center “Nemchinovka” in 1994. The lines were previously characterized for the presence of translocations and chromosomal rearrangements cytologically and using molecular markers. Technological analyses were performed on grain obtained in Western Siberia and Moscow region. The aim of this study was to establish the possibilities of expanding the phenotypic diversity for technological properties of grain and flour as a result of such hybridization of bread wheat and the diploid cereal Aegilops speltoides. The variety ‘Rodina’ forms a vitreous grain with a high gluten content in Siberia, but has low physical properties of flour and dough. Five derived lines were found to have significantly higher protein and gluten content in grain. The highest values under both growing conditions were found in lines 73/00i, 82/00i, and 84/00i. Two lines (69/00i and 76/00i) showed a high flour strength and dough elasticity, characterizing the lines as strong and valuable in quality. These lines can be used for baking bread. Line 82/00i inherited from Ae. speltoides a soft-grain endosperm, which indicates the introgression of the Ha- Sp gene, homoeoallelic to the Ha gene of bread wheat, into ‘Rodina’. Flour of this line is suitable for the manufacture of confectionery without the use of technological additives. The lines generally retained their characteristics in different growing conditions. They can be attracted as donors of new alleles of genes that determine the technological properties of grain and resistance to biotic stresses.