A COMPARISON OF GRAIN QUALITY IN SPRING AND WINTER WHEATS ASSOCIATED WITH MARKET CLASSES (review)

Abstract

S u m m a r yIn Russia, as one of the biggest grain manufacturer and exporter, the wheat is cultivated from west regions to the Far East, and the differences between market classes of wheat grain are of a special interest. In many countries one of the principles for dividing wheat grain on market classes is the type of cultivation in spring and winter wheat. The analysis of accessible publications has shown discrepancy of the conclusions about distinctions between these classes on test weight of a grain, grain protein and gluten content and composition, a gliadin/glutenin ratio, a falling number, dough rheology, parameters of alveogramms, farinogramms, mixogramms, and also on baking properties. As a result of weather conjuncture, the spring wheat cultivars succeed in some regions, but the winter wheat cultivars -in other ones.

MODERN OPPORTUNITIES FOR IMPROVING QUALITY OF BAKERY PRODUCTS VIA REALIZING THE BREAD WHEAT GENETIC POTENTIAL-BY-ENVIRONMENT INTERACTIONS (review)

“…To date, 219 varieties of winter wheat and 175 ones of spring soft wheat have been added to the State Register of Protected Selection Achievements of the Russian Federation [8]. Depending on weather conditions, in some regions, spring wheat and in others regions winter wheat may have an advantage in quality [9]. Winter wheat has a higher biological productivity potential: in Russia its average yield is nearly twice as high as spring wheat has [10].…”

“…To date, more than 40 genes and QTL affecting technological properties of flour and dough have been mapped, and closely linked DNA markers have been described [2,9]. More than half of them are responsible for rheological properties (flour strength, elasticity, extensibility, water absorption capacity, time of dough formation, stability, and liquefaction).…”

“…More than half of them are responsible for rheological properties (flour strength, elasticity, extensibility, water absorption capacity, time of dough formation, stability, and liquefaction). The remaining mapped loci are responsible for milling properties (8 loci), protein and crude gluten content (5 loci), starch properties (3 loci), flour color (3 loci) [2,9]. The integral characteristic of baking properties (volume of baked bread) differently correlates with the mentioned technological indexes.…”

PHENOTYPIC VARIABILITY OF COMMON WHEAT (Triticum aestivum L.) BREEDING LINES ON YIELD COMPONENTS UNDER ENVIRONMENTAL CONDITIONS OF WESTERN SIBERIA AND TATARSTAN

“…Озимая пшеница отличается от яровой более высокой продуктивной кустистостью, массой зерна с колоса и массой 1000 зерен, которые вносят основной вклад в урожайность сортов. Однако яровая пшеница в отличие от озимой характеризуется высокими показателями качества зерна и клейковины и более засухоустойчива (14)(15)(16). C середины XX века для получения новых яровых и озимых сортов пшеницы с высокой урожайностью и устойчивостью к болезням используется стратегия объединения генетических пулов этих культур.…”