Аграрный вестник Урала № 12 (142) 2015Агрономия
ASSESSMENT OF TECHNOLOGICAL PROPERTIES OF SOFT WINTER WHEAT VARIETIES OF DIFFERENT ECOLOGICAL ORIGIN
The main indicators of soft winter wheat grain and flour of different ecologic origin are considered. The analysis of statistic parameters of grain quality showed their slight variability. The index of gluten deformation and dough deformation, which characterize physical properties of gluten (resilience, extensibility) turned to be the most variable: CV = 12.9 % and CV = 35.2 % on average. The other studied technological and baking traits are characterized with a low co-efficient of variation (CV = <10 %). According to a variety and the year of study it has been noted a significant variation of mass share of protein from 12.5 % to 17.0 % with a mean of 14.4 %. The results of the study show that 23 % of varieties comply with a class of strong wheat in a mass share of protein in grain. 30 % of the studied varieties match the class of valuable wheat in a mass share of gluten in grain. Comparative assessment of the winter wheat varieties on productivity has been carried out. Through a set of the indicators we have selected the varieties appropriate to the class of “strong wheat”. A correlation analysis of Pirson has been fulfilled, correlations between quality and productivity of winter wheat have been determined. It has been found out, the strongest and the most significant correlations were between a mass share of protein and a mass share of gluten (r = 0.79), between volume of bread and total assessment of bread-baking (r = 0.92). Any significant correlations between productivity and a mass share of gluten, specific work on dough deformation, volume of bread and total assessment of bread-baking haven’t found. Through a set of the indicators of quality it was found out, that the varieties Aksiniya, Donskaya bezostaya, Marafon, Don 95 (ARRIGC), Liga 1, Esaul (KRIA) were the most appropriate to the class of strong wheat and it recommended to use them in the programs of grain quality improvement.
winter wheat, quality, mass share of protein, mass share of gluten, specific work on dough deformation, volume of bread, total assessment of bread-baking, productivity
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