Open AccessQuality of wheat grain cultivated in the Ulyanovsk region
Author(s) -
F. A. Mudarisov,
М.К. Садыгова
Publication year - 2021
Publication title -
agrarnyj naučnyj žurnal
Language(s) - English
Resource type - Journals
eISSN - 2587-9944
pISSN - 2313-8432
DOI - 10.28983/asj.y2021i6pp17-20
Subject(s) - gluten , grinding , wheat grain , agronomy , raw material , quality (philosophy) , mathematics , materials science , food science , biology , metallurgy , physics , ecology , quantum mechanics
The article presents the results of a study of the dynamics of changes in the quality of soft wheat grain grown in the Ulyanovsk region. The authors studied the quality of commercial batches of wheat grain for 10 years on the example of the elevator of LLC "Procurement", located at the Okhotnaya station in the Ulyanovsk district of the Ulyanovsk region. In the studied samples of wheat grain, the quantity and quality of raw gluten, vitreous, and nature were determined according to generally accepted methods. The authors complain that the grain of wheat of the 3rd class for the last three years in the total volume of harvested wheat, although it is more than 80%, there are no batches of grain of the 1st and 2nd class, which causes the lack of grain of high classes for the formation of grinding mixtures at the mills.