Качество зерна новых сортов яровой пшеницы в Северном Зауралье

The creation of varieties adapted to changing environmental conditions, resistant to various pathogens,and satisfying various grain purposes is impossible without using the genetic diversity of wheat. One of the waysto expand the genetic diversity of wheat is to introduce new variants of genes from the genetic pool of congenersand wild relatives into the genotypes of existing varieties. In this study, we used 10 lines from the Arsenal collectioncreated on the genetic basis of the spring variety ‘Rodina’ and the diploid species Aegilops speltoides in the FederalResearch Center “Nemchinovka” in 1994. The lines were previously characterized for the presence of translocationsand chromosomal rearrangements cytologically and using molecular markers. Technological analyses wereperformed on grain obtained in Western Siberia and Moscow region. The aim of this study was to establish thepossibilities of expanding the phenotypic diversity for technological properties of grain and flour as a result ofsuch hybridization of bread wheat and the diploid cereal Aegilops speltoides. The variety ‘Rodina’ forms a vitreousgrain with a high gluten content in Siberia, but has low physical properties of flour and dough. Five derived lineswere found to have significantly higher protein and gluten content in grain. The highest values under both growingconditions were found in lines 73/00i, 82/00i, and 84/00i. Two lines (69/00i and 76/00i) showed a high flourstrength and dough elasticity, characterizing the lines as strong and valuable in quality. These lines can be used forbaking bread. Line 82/00i inherited from Ae. speltoides a soft-grain endosperm, which indicates the introgressionof the Ha- Sp gene, homoeoallelic to the Ha gene of bread wheat, into ‘Rodina’. Flour of this line is suitable for themanufacture of confectionery without the use of technological additives. The lines generally retained their characteristicsin different growing conditions. They can be attracted as donors of new alleles of genes that determine thetechnological properties of grain and resistance to biotic stresses.

Приведены результаты исследований по влиянию различных уровней минеральных удобрений на особенности формирования хлебопекарных и технологических свойств зерна у разноплановых по качественным характеристикам сортов яровой пшеницы при возделывании на темно-серой лесной тяжелосуглинистой почве. Выявлена сортовая специфика на минеральное питание. Установлено, что при использовании минерального фона и внесении азотных удобрений в разные фазы развития растений у сортов Агата, РИМА, Арсея отмечалось увеличение содержания белка в зерне на 0,86-1,38 % относительно контроля. У сорта Агата в варианте N64P64K64+ N30 выявлено увеличение содержания клейковины в муке на 2,5 %, седиментации на 12,5, силы муки на 14,1 %, относительно контроля. Сорт Маэстро обладает невысоким потенциалом качественных показателей зерна, в частности имеет пониженную седиментацию 37-43 мл, невысокую силу муки 183-224 е.а. Небольшой объёмный выход хлеба и уровень минерального питания мало влияли на изменение его показателей качества. The article presents the results of studies on the effect of different levels of mineral fertilizers on the features of the formation of baking and technological properties of grain in spring wheat varieties with different quality characteristics when grown on dark gray forest heavy loamy soil. The variety specificity for mineral nutrition was revealed. It was found that when using a mineral background and introducing nitrogen fertilizers at different stages of plant development, the Agata, RIMA, and Arsey varieties showed an increase in protein content in grain by 0.86-1.38% relative to the control. In the Agata variety in the (N64P64K64)+N30 variant, an increase in gluten content in flour by 2.5%, sedimentation by 12.5, and flour strength by 14.1% was revealed relative to the control. The Maestro variety has a low potential for grain quality indicators, in particular, it has low sedimentation of 37-43 ml, low flour strength of 183-224 EA. The small volumetric yield of bread and the level of mineral nutrition had little effect on the change in its quality indicators.

The article presents the results of a study of the technological properties of grain in winter and spring triticale. The physicochemical properties of triticale grains of different varieties and varieties have been determined. The results of evaluating the cereal- forming and milling properties of the grain of the studied samples are presented, the grade of triticale flour is determined. The results obtained indicate the suitability of the grain of the studied varieties for baking purposes and can be used to further optimize the grinding and baking processes in the future

Physical properties and mechanical properties of grains have importance in design of farm machinery, processing equipment's, handling equipment's, and processing of food and agricultural products. The physical properties must be known to an engineer to design a machine for handling, cleaning, conveying, storing and milling. There are some of important physical properties such as shape, size, volume, density and mechanical properties like angle of repose, static friction coefficient of different grains is necessary for the design of seed drill cum fertilizer, harvester, thresher etc. and food processing units such as separating, handling, storing, drying systems etc. Physical and mechanical properties of grain were estimated at Food Research Lab, Food and Processing Engineering, Vaugh Institute of Agricultural Engineering and Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, (Uttar Pradesh). Therefore, The objective of present study was to determine some physical and mechanical properties of wheat grain at 9.2 % moisture content such as dimensions (length, width and thickness); equivalent, geometric and arithmetic mean diameter; sphericity; surface area; area of flat and transverse surface; volume; mass of one grain; and then other properties under effect of moisture content variation such as density, thousand kernel mass, coefficient of friction against deferent materials and angle of repose. The average length, width and thickness of wheat seed were measured 6.25, 4.48 and 3.73 mm at a moisture content of 9.7 % (wet basis) respectively. Equivalent diameter and sphericity were calculated at moisture content of 9.7 % were 4.63 mm and 74 %. The bulk density and particle density was estimated 623 and 1215 kg/m3 at same moisture content while mechanical properties such as angle of repose and static friction were determined 24.60 and 0.352 respectively at same moisture level. Therefore, these estimated physical and mechanical properties can be used to design and development of combine tillage and sowing assembly.

Для получения ценного сырья для солодоращения очень важно иметь представление о степени влияния факторов среды на основные показатели. Полевые исследования выполнены в 2015 – 2019 гг. в условиях Московской области на сортах пивоваренного ячменя Ксанаду, Эльф, Раушан, Владимир, Нур, Московский 86, Надежный, Знатный, Рафаэль. В качестве стандарта использовали сорт Яромир. Методом дисперсионного анализа выявлено достоверное влияние фактора «среда» на пивоваренные свойства сортов ячменя. В условиях вегетационного периода с умеренным уровнем гидротермического режима (ГТК) формируется зерно с оптимальными значениями биохимических и технологических показателей. Корреляционным анализом подтверждено более сильное влияние осадков и температурного режима: на содержание белка в зерне (r = –0,920) и способность прорастания (r = 0,864) в период всходы – кущение; на пленчатость (r = –0,405) в фазу кущение – колошение; на энергию прорастания (r = 0,706) и экстрактивность (r = –0,352) во время колошения – созревания. В целом за период вегетации обнаружена немаловажная роль ГТК в понижении белковости (r = –0,844) и пленчатости зерна (r = –0,477), а также в повышении способности прорастания (r = 0,768). Сравнительная оценка биохимических и технологических свойств зерна выявила особую ценность новых пивоваренных сортов ярового ячменя селекции ФИЦ «Немчиновка»: Надежный, Знатный и Рафаэль. В отличие от других образцов, средний уровень белковости зерна у них соответствовал требованиям государственного стандарта, а в благоприятные годы приближался к европейским нормам (10,9 – 11,2 %). Выделенные сорта выгодно отличались как по содержанию экстрактивных веществ, так и по показателям прорастаемости.

The analysis of the cereals market, acreage and yield of millet in recent years has done. For the conditions of the Samara region millet variety of Dawn is revealed, which provides of the the highest yields, high technological properties of grain and its products in comparison with other varieties.

In Ukraine, the gross harvest of grain, including wheat, is growing from year to year. However, along with this, there is a steady tendency towards deterioration in the technological properties of wheat grain: the share of food grain is reduced in comparison with non-food wheat. That is why an important yet little studied issue is how to form export consignments with the use of grain which is substandard by some quality indicators. Primarily, this relates to class 4 non-food wheat grain. In the work, the changes and reproducibility of the quality indicators of consignments formed from different quantities of class 4 wheat of different quality have been studied. It has been shown that export consignments of food wheat can be formed from local batches of non-food wheat. On analysing their class-making characteristics, the quantitative and qualitative parameters have been determined for 11 samples of class 4 soft wheat (harvested in 2019) selected at enterprises of the Odessa Region, and for batches of export wheat formed from these samples by mixing. It has been shown that mixing individual local batches of wheat grain, which belong to class 4 by their quality characteristics, makes it possible to obtain export consignments of wheat conforming to the food class standards. It has been established that the more local batches are mixed, the greater are the differences between the calculated weighed average quality indicators and the experimentally obtained values of the same parameters. The class-making parameters “quantity and quality of gluten” do not always obey the law of mixing 2–4-component mixtures, and can behave in a most unpredictable way. This applies mainly to consignments formed on the basis of local batches where a lot of grains are damaged by the sunn pest. The rest of the quality parameters, though different from the calculated data, are within the tolerance limits for each parameter. It has also been shown that from non-food wheat grains (class 4), by using linear programming methods implemented in the Microsoft Excel spreadsheet, one can obtain the optimal export consignments satisfying all the requirements for food wheat quality (class 3). Thus, exporting enterprises, due to the difference in prices, can receive additional profit. When a consignment is formed, the calculated quality parameters can sometimes differ from the final quality characteristics needed for the intended purpose of the export consignment. Therefore, it is not only necessary to calculate the weighed averages of the consignment quality, but also to form a test batch and experimentally determine its quality indicators in the laboratory, because some of them can deviate towards better quality as well as towards deterioration.

The laboratory analysis of the gluten content of wheat in relation to the doses of nitrogen, phosphorus and potassium used for fertilizing the soil reveals positive correlation between the two variables. The gluten content in wheat grains is an extremely important quality index in bread manufacturing. One of the farmers' objectives is to obtain high values of this index. The quality of bread manufacturing products is very sensitive to any changes in the percentage share of this indicator. The minimum limit of gluten accepted for bread manufacturing is 26%; even a small variation, of one percentage, of gluten, over this limit, changes the quality of the wheat yield, with considerable effects on the quality of bread. Therefore, farmers are interested in using crop technologies and especially fertilization in order to obtain wheat with high gluten content. Of the nutritive macronutrients, nitrogen plays a significant role in ensuring high gluten content. The definition domain of the measurements is (0;1). This ratio is not constant, but it has a tendency towards a certain medium value, depending on the chemical fertilizers, on fertilization. It follows that the statistic distribution which evaluates the phenomenon is the beta distribution.

Purpose. To determine the growing factors impact the economically valuable characteristics of new soft winter wheat varieties. Methods. Field, biochemical methods, ANOVA. Results. The influence of the growing zone, the growing season conditions and the genotype of the soft winter wheat varieties on yield, protein and gluten content were determined. The conditions of the growing zone have the greatest influence on studied varieties yield – 73%. On average, for 2020–2021, the maximum yield was obtained in the Forest-Steppe zone – 6.23–8.39 t/ha. In the Forest zone, the yield of studied soft winter wheat varieties was 5.31–7.02 t/ha. For the Steppe zone, the yield was within 5.16–6.63 t/ha. It was determined that varieties which showed low yield in the Forrest zone were characterized by higher yield in the Steppe zone. It was found that the growing zone (49%) and growing season (42%) conditions have the greatest effect on the protein content in grain of studied varieties. It was determined that variety ‘MANDARIN’ was characterized by the highest protein content in all growing zones (14.5–16.4%). In the Steppe and Forest-Steppe zones, high protein content was identified in grain of wheat varieties ‘Tata Mata’ (13.6–14.3%), ‘Eneida’ (13.6–14.3%) and ‘Novator’ (14.2 and 13.2%), in the Forest zone – in grain of varieties ‘Vahoma’ and ‘Eneida’ – 13.4% each. It was found that the growing zone conditions impacted gluten content in grain of studied wheat varieties by 64%, the influence of the growing season conditions was 28%. The effect of variety genotype on protein and gluten content was 5 and 4%, respectively. The grain of soft winter wheat varieties ‘MANDARIN’ and ‘Eneida’ contained the largest amount of gluten in all growing zones (27.7–31.8% and 27.3–30.3%). For the Steppe and Forest-Steppe zones, a high gluten content was found in grains of varieties ‘Illusion’ (28.4 and 30.8%) and ‘Tata Mata’ (27.8 and 29.8%). Conclusions. It was found that growing zone conditions of soft winter wheat varieties (73%) and the interaction of factors zone × year (21%) impacted the yield significantly. The growing zone conditions (49 and 64%), growing season conditions (21 and 28%) and genotype of variety (5 and 4%, respectively) had a significant influence on protein and gluten content. Therefore, a significant influence of growing zone conditions on the productivity indicators of soft winter wheat determines the need to select varieties in order to obtain a high yield, taking into account the soil and climatic zone

The mineral composition of cereal crops, the technological value of grain and flour, as well as bread quality are affected by the genotype, environment, and agronomic management practices. The aim of the research has been to investigate the effect of the environment and agronomic factors on the mineral composition and baking value of winter wheat grain. Opal cultivar grain of the genetically determined prime-quality wheat was obtained in a two-year field experiment (varied soil and weather). The agronomic management practices included tillage (conventional moldboard-plow, reduced ploughless, and strip-till) and nitrogen fertilisation rate (100 kg·N·ha−1, 200 kg·N·ha−1). In the grain samples, the content of macronutrients was assayed: P, K, Mg, Ca, and Na, total protein, and wet gluten as well as sedimentation value. The colour and the water absorption of flour and its content of protein and ash were determined. Laboratory baking was performed. It was found that the content of protein and gluten in grain, sedimentation value, bread volume, and weight changed depending on the environmental conditions and research years. Tillage and nitrogen rate, despite an effect on the properties of grain and flour, did not differentiate, however, the bread quality. The environmental conditions and agronomic management practices did not have a significant effect on the content of mineral nutrients in grain, except for calcium. The biofortification with mineral nutrients in prime-quality winter wheat cultivar grain by selecting the environmental and agronomic conditions seems more difficult than increasing the content of organic compounds and enhancement of flour and bread parameters.

Characterization of gluten proteins in different parts of wheat grain and their effects on the textural quality of steamed bread

The paper presents a review of wheat classification accepted in various countries — producers of wheat and products of its processing (USA, Canada, Italy, France, Germany, China and others). Much attention is given to differences in the classification systems. Criteria for assigning wheat to certain classes based on physical and chemical properties of grain are examined. Differences in wheat classification by types, including morphological features and merits of grain such as size, color and gluten content, are highlighted. The authors discuss specific requirements and norms of wheat quality dictated by the regulatory authorities and requirements of the market of each country such as the mass fraction of moisture, content of impurities, density of grain and others. Based on the analysis of wheat classification in various world countries, it has been concluded that it is necessary to establish unified and generally accepted systems of wheat classification. This will allow simplifying international grain trade, make the market more transparent, strengthen trust between exporting and importing countries and will also facilitate the development of the international cooperation in the sphere of production and processing of wheat flour. Despite the wide assortment of flour confectionery products on the Russian market, baker’s flour of general purpose is mainly produced in the country. Its specific feature is a high content of flour from hard wheat varieties that are distinguished by higher protein content, strong gluten and large particle size. By its properties, this flour is not suitable for production of most flour confectionery products. Flour confectionery products produced from it are significantly inferior to import analogues in terms of their quality characteristics, which reduces their competitiveness. This dictates the need for the development of a standard for flour intended for production of confectionery products, which will include physico-chemical indicators for various flour types with consideration for their purpose.

BackgroundThe consumption of wheat/gluten is associated with adverse reactions for human health. Gluten and fructans are identified as the major compounds triggering and worsening adverse reactions to wheat, which are increasing, and as a consequence, avoidance of gluten/wheat is the common strategy of many individuals of the western population. Although bread is a product of daily consumption, there is a lack of information on the gluten and fructan contents and the influence of artisanal or industrial processes.ObjectiveThe aim of this study is to carry out a comparative characterization between artisan bakeries and hypermarkets in Spain for gluten and fructan contents in daily sold breads.DesignA total of 48 types of bread highly consumed in Spain sold in artisan bakeries (long fermentation) and hypermarkets (short fermentations) were selected for comparing the gluten and fructan contents. Methods such as reverse phase-high performance liquid chromatography (RP-HPLC), R5 monoclonal antibody (moAb), and fructans protocols were used for the quantification of these compounds.ResultsGreat variation for the content of gluten and fructans has been found between all bread categories. Although breads produced using long fermentation (artisan bakeries) contain significantly lower gluten, they have higher fructans than those using short fermentations (hypermarkets). Durum wheat breads had the lowest content of gluten. Moreover, spelt breads from artisan bakeries had the lowest content of fructans but not those from hypermarkets.DiscussionIn this study, we report the comparative characterizarion of the breads of the Spanish market. These food products presented variation in the amount of gluten and fructans, ligated in most of the cases to the nature of the providers: artisan bakeries against hypermarkets. Depending on the type of bread, the differences for the daily consumption of gluten and fructan can be 4.5 and 20 times, respectively.ConclusionsWe found strong differences for gluten and fructan contents among breads. These information may contribute to designing strategies to improve the management of gluten and fructans in bread.

The article assesses the impact of varying levels of infestation of winter wheat grains by the Sunn pest - Eurygaster integriceps on the quantity and quality of gluten. It was found that an increase in the level of infestation negatively affects the quality of the grain. At an infestation level of 3%, the gluten content is 25.2%, and the gluten degradation index (IDK) is 120 units. The wheat grain meets the requirements of Class III based on these indicators. No gluten leaching from the dough was observed at damage levels of 6% and 10%.

Relevance. In the context of improving food security and according to the development strategy of the grain complex of the Russian Federation, crop capacity quality increase of wheat grain remains a priority. It is significant to research winter wheat varieties selected in different geographical selection centres, in specific soil and climatic conditions, in order to identify their genetic potential.Methods. The research was conducted in 2015–2021 in the south-west of the centre of Russia. The object of the research was a set of 12 modern winter wheat varieties cultivated by intensive technology on grey forest soils in the Bryansk region.Results. Due to its genetic potential, each of the varieties has shown its responsiveness to the prevailing weather conditionsue to their geographical origin, there was a significant variation in crop capacity of the varieties Moskovskaya 40, Moskovskaya 56, Mera, Lgovskaya 8, Amelia. The varieties by Belarusian selection showed the maximum average yield (8.41 t/ha). The varieties under study formed coarse grain. However, such varieties as Nemchinovskaya 57, Poem, Elegy, Moskovskaya 56 should be attributed to the most stable ones, characterized by the minimal variation of this descriptor over the years. All varieties of winter wheat, with the exception of Lgovskaya 4 and Lgovskaya 8, formed the grain of the first class by the basal grain-unit. The "year" factor made the greatest contribution to the change in the protein (47.5%) and gluten content (57.5%) in grain. Among the varieties of Belarusian and Russian selection, Amelia (CV = 5.7%) and Moskovskaya 39 (CV = 12.3%) varieties can be distinguished as those forming stable highprotein grain with a high gluten content.