The article presents the results of the determination of the index (the ratio of the actual indicator to the standard for strong wheat) of the nature of the grain, the mass fraction of gluten in the grain, the strength of the flour, the bread volume and the overall baking evaluation for wheat varieties differing in baking strength: strong wheat varieties not related to the strong and valuable. It was found that the grain index of the above groups of varieties was within 0.98-1.00. A high index of the mass fraction of gluten in the grain characterized a variety of strong wheat Novosibirsk 15 (1.26), valuable-Tyumen 25 (1.17), as well as Tyumen 26 (1.22). There were significant differences in the magnitude of the strength of flour for groups of varieties. On average, over the years of research, the average index for varieties of strong wheat was 1.10, for varieties of valuable wheat-1.03, in the group of varieties not related to the strong and valuable-0.86. Assessment of varieties according to the index of individual characteristics allows them to be ranked in accordance with the quality level.
The article summarizes the information available in the region on the quality of wheat grain, considers the possibilities of ranking varieties by individual and grouped indicators of grain quality. The classification of wheat varieties into groups was developed taking into account the purpose of the grain. The first group includes varieties whose grain of the highest quality is within the requirements for strong wheat. The second group is represented by varieties, the grain of which under local conditions can be a good raw material for the production of high varieties of flour. The third group includes varieties that in some years form grain quality indicators below the standards of the third class GOST. The fourth group includes high-yielding varieties of wheat. Grain of these varieties is recommended for feed use. The developed classification can be used in characterizing varieties of state testing and selecting varieties for use in production. A graded assessment of varieties by food value is given. For a comprehensive assessment of varieties by quality criteria, an index is used - the ratio of the actual value of the indicator to the normative. The use of the quality index makes it possible to assess compliance with the standards of individual signs of grain quality, as well as rank varieties according to a set of quality indicators.
Barley is cultivated mainly for feed purposes in the Tyumen region. At the same time, there is a need to obtain brewing barley grain. This research is aimed at establishing the influence of elements of cultivation technology on the productivity of barley varieties and identifying the compliance of grain quality indicators with the established requirements. The studies were performed in three field experiments on the experimental field of the of the Northern Trans-Ural State Agricultural University in the northern forest-steppe of the Tyumen region in 2014 - 2016. In terms of the complex indicator – the collection of protein from a unit area – the Lamador Pro + Rostok variant stood out: for the Acha variety, this indicator was 612 kg/ha, for the Abalak variety - 646 kg/ha. The best indicators were obtained in the variant with the use of Hydromix complex for treating the seeds: for the Acha variety, the yield was 4.55 t/ha, for the Abalak variety - 4.62 t/ha, the protein content in the grain was 13.1 and 13.3%, respectively. In terms of yield, Omsky 85, Payjazz and Beatrice varieties surpassed the standard. The obtained research results are recommended for implementation at the enterprises of the agro-industrial complex of the Tyumen region.
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