Qualitative traits of grain and flour of the winter soft wheat lines

Кравченко, Н. С.; Ионова, Е. В.; Vozhzhova, N. N.; Oldyreva, I. M.

doi:10.31367/2079-8725-2018-59-5-6-10

Cited by 7 publications

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“…По показателям содержания белка и объёма хлеба изменчивость оказалась незначительной (CV < 10,0 %) (таблица 1). Содержание белка относится к одним из основных показателей качества зерна и муки [6,12]. Между изучаемыми сортами была отмечена разница по количеству белка, которая варьировала от 12,2 % до 15,1 % при среднем значении 13,6 %.…”

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“…Между изучаемыми сортами была отмечена разница по количеству белка, которая варьировала от 12,2 % до 15,1 % при среднем значении 13,6 %. Значительная часть сортов (44 сорта, или 59 %) накопила в зерне более 13,5 % белка, и соответствовала по этому показателю I и II классу [12] (рисунок 1). Более 14,5 % (I класс) белка в зерне накопили шесть сортов: Аксинья, Танаис, Находка, Антонина, Юмпа, Симпатия (Россия).…”

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Quality Indicators of Winter Soft Wheat Varieties in Ecological Variety Trials

Podgorny¹,

Скрипка²,

Самофалов³

et al. 2020

TVAN

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Improving the quality of wheat grain is an important task of agricultural production. In recent years, the production of strong and valuable wheat, necessary for the production of high-quality baking flour, has decreased. In this regard, the study of the quality of grain varieties of winter wheat in specific soil and climatic conditions of the Rostov region is becoming topical. Therefore, the purpose of our research was to study the main indicators of grain quality of varieties of soft winter wheat (protein and gluten content, flour strength, bread size from 100 g of flour) in ecological variety trials to select the best under conditions of the Rostov region. The studies were carried out on the trial fields of the Laboratory of selection and seed production of winter soft wheat of intensive type of the State Scientific Establishment “Agricultural research center «Donskoy»” (Rostov region) in 2014–2016. Seventy-five varieties were studied in the course of the research. Planting dates – optimal for implementation of agricultural and agro-technical measures. Planter – «Wintersteiger Plotseed S.» Seed placement depth – 4–6 cm. Preceding crop – black fallow. Accounting square of fields – 10 m2, double replication. Seeding rate – 4.5 million seeds per hectare. Grain quality was assessed according to the methods of the national standards of the Russian Federation. Such grain quality indicators as gluten content (according to GOST R 54478-2011), protein mass fraction (as required by GOST 108460-91), baking properties of flour (in a laboratory using the remix method) were determined. The article discusses the main indicators of the quality of grain and flour of winter soft wheat varieties in ecological variety testing and compares them. Analysis of the main indicators of the quality of varieties in trials showed that in the south of the Rostov region in 2014–2016 flour strength and gluten content were the most variable indicators. In terms of protein content (> 14.5 %), 8.0 % of the studied varieties were in full compliance with strong wheat standards; by the gluten content (> 28 %) – 7.0 %; by the flour strength (>280 e.a.) – 9.0 %. Five varieties of winter soft wheat: ‘Aksinya’, ‘Tanais’, ‘Asket’, ‘Nakhodka’, ‘Yumpa’ (Russia) with a complex of economically valuable traits are of greater interest for practical breeding in terms of improving grain quality.

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Quality Indicators of Winter Soft Wheat Varieties in Ecological Variety Trials

Podgorny¹,

Скрипка²,

Самофалов³

et al. 2020

TVAN

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Effect of pre-sowing treatment of spring wheat seeds on linear sizes and geometric grain characteristics

Vlasenko

Burlakova

2021

Sib. vestn. s-h. nauki

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The results of assessing the effect of biological preparations and a seed disinfectant on the technological qualities of grain of soft spring wheat Novosibirskaya 31 are presented. The effectiveness of the use of biological plant protection products was studied in the field experiment, laid down in 2020 in the forest-steppe conditions of the Ob region. Pre-sowing seed treatment included the following options: control (without treatment); Trichodermin, P (Trichoderma viride, titer more than 6 billion spores/g), consumption rate – 15 kg/t seed; Sporobacterin, SP (Bacillus subtilis + Trichoderma viride, strain 4097), consumption rate – 0.5 kg/ton of seeds; Scarlet, ME, chemical standard (imazalil (100 g/l) + tebuconazole (60 g/l), consumption rate – 0.3 l/t of seeds. The use of the preparations contributed to an increase in yield by 0.40 and 0.52 t/ha when using Trichodermin and Sporobacterin, respectively, and by 0.08 t/ha when using fungicide Scarlet. In this case, the mass of 1000 grains increased by 0.84, 0.80 and 0.96 g, respectively, relative to the control. The preparations Trichodermin and Sporobacterin had a significant effect on the growth of grain in length and width relative to the control – by 5.4-6.9 and 9.6%, Scarlet – by 10.6 and 13.9%, respectively. Pre-sowing seed treatment contributed to the growth of such indicators of the caryopsis as volume (by 19.6–29.3%), surface area (by 12.1–19.2%), and sphericity (by 6.3–7.8%). To a greater extent, they increased with the use of fungicide Scarlet. Getting larger grain led to an increase in the endosperm content by 0.76–1.14%. A close correlation has been shown between the indicators of the mass of 1000 grains and the linear grain sizes (r = 0.92–0.98), as well as with the grain volume, sphericity and endosperm content (r = 0.98–0.99). Pre-sowing treatment of spring wheat seeds provides grain with improved technological properties.

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Qualitative traits of grain and flour of the winter soft wheat lines

Кравченко

Ионова

Vozhzhova

et al. 2018

Zernovoe hozâjstvo Rossii

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There have been studied physical, flour-milling, technological features of the grain of the new varieties and lines of winter soft wheat developed by the FSBSI “Agricultural Research Center “Donskoy”. The purpose of the study is to identify samples with high quality of grain, flour, rheological properties of dough and baking profits. High values of grain unit and general vitreousness of grain are revealed. The samples “1237/13” (14.6%), “1261/13” (14.5%) and “Nakhodka” (14.5%) formed protein content at the level of strong wheat of the 1st class (not less than 14.5%). The varieties “Tanais” (30.9%), “Aksiniya” (30.2%), “Nakhodka” (29.5%), “Donskaya step” (28.6%) and the line “1261/13” (28.4%) showed high content of gluten in the grain of the 2nd class of quality. The studied varieties and lines of winter wheat were characterized by a high yield of flour, more than 70%. The maximum yield of flour was obtained in the varieties “Tanais” (74.5%), “Ermak” (74.1%) and the line “1261/13” (74.2%). According to the color, the flour of the samples (54.0–80.0 conventional units) “Aksiniya” (55.64 conv. units), “Nakhodka” (55.18 conv. units), “Kipchak” (54.01 conv. units), “Bonus” (54.90 conv. units), “Kazachka” (54.40 conv. units) and the line “1261/13” (54.30 conv. units) corresponded to the highest grade. There were identified variety differences in flour color and ash content, which the quality of the end product largely depends on. The 6 studied varieties “Yubiley Dona” (342 u. a.), “Nakhodka” (311 u. a.), “Shef” (292 u. a.), “Kipchak” (290 u. a.), “Tanais” (289 u. a.) and “Aksiniya” (289 u. a.) showed high rheological properties of the dough at the level of strong wheat. There were identified the samples with high yield of bread “Nakhodka” (705 ml), “Aksiniya” (695 ml) and “Donskaya Step” (685 ml), which corresponded to the class of strong wheat. The identified varieties and lines can be used in the breeding process as the sources with high grain quality and baking properties.

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Qualitative traits of grain and flour of the winter soft wheat lines

Cited by 7 publications

References 1 publication

Quality Indicators of Winter Soft Wheat Varieties in Ecological Variety Trials

Quality Indicators of Winter Soft Wheat Varieties in Ecological Variety Trials

Effect of pre-sowing treatment of spring wheat seeds on linear sizes and geometric grain characteristics

Qualitative traits of grain and flour of the winter soft wheat lines

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