Open AccessFeatures of the change in the technological quality of wheat grain during storage
Author(s) -
Valyentina Smirnova,
Н. А. Сидельникова,
E N Nikitina
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/979/1/012048
Subject(s) - falling number , gluten , quality (philosophy) , grain quality , wheat grain , relative humidity , falling (accident) , environmental science , agronomy , food science , chemistry , geography , biology , physics , meteorology , medicine , quantum mechanics , environmental health
The quality of the grain depends on many factors. The main factors affecting the technological quality of grain are the relative humidity, temperature and duration of storage. The article examines the grain quality of winter wheat varieties Odesskaya 267, Belgorodskaya 16, Moskovskaya 39 immediately after harvesting, as well as during storage for three months. The quality of the grain was determined by the main technological indicators: the mass fraction of gluten, its quality, the falling number. It was found that the quality of grain of all studied varieties improves during storage. The main changes in grain quality in terms of the mass fraction of gluten, its quality, and the falling number occur in the first 1.5 months of grain storage due to the completion of the synthesis processes.