English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

In Russia, as one of the biggest grain manufacturer and exporter, the wheat is cultivated from west regions to the Far East, and the differ-ences 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 num-ber, 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. Keywords: spring wheat, winter wheat, grain protein content, gliadin, glutenin, dough rheology, baking properties.

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