The content of chlorophyll in currant leaves as affected by the elements of the agricultural technology

Abstract

Investigate the formation of baking properties of soft wheat grain with the addition of spelt wheat. Methods. Laboratory, mathematical and statistical, organoleptic, expert. Results. The research results of the grinding process of crushing batches with a percentage of spelt content of 5 %, 10, 15, 20, 25 %, indicate that in the third and fifth samples there is high gluten content-29.6 % and 29.0 %. The lowest number in the fourth sample is 24.8 %. By colour, all samples of the obtained flour is of the highest quality. The results of trial bread baking performed good results. The best flour milling and baking properties were characterized by samples with a percentage of spelt in the amount of 15, 20 and 25 %. The obtained research results scientifically substantiate the expediency of adding spelt wheat to the crushing batches of soft wheat in the amount of 15 % to improve the milling and baking properties. It is when adding 15 % of spelt wheat to the crushing batch of soft wheat that the greatest extraction of flour was obtained, which as a result of trial bread baking showed its high quality. Conclusions. The baking properties of spelt wheat are similar to soft one. The grain of the studied variety of spelt wheat is inferior in volume of bread. It has been found that the adding of 15-20 % of spelt wheat to soft one does not reduce the baking properties of the latter flour. The gluten content is at the level of soft wheat. The volume of bread is 495-506 cm 3. The porosity is 73.0-74.1 %, the persistent shape of hearth bread is 0.32-0.33.