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

Résumé

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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