Open AccessBaking properties of spring wheat grain in the Middle Urals conditions
Author(s) -
Н. Н. Зезин,
V. A. Vorobiev,
A. Vorobiev,
Безгодов Андрей Викторович
Publication year - 2018
Publication title -
zernovoe hozâjstvo rossii
Language(s) - English
Resource type - Journals
eISSN - 2079-8733
pISSN - 2079-8725
DOI - 10.31367/2079-8725-2018-59-5-21-26
Subject(s) - ripening , gluten , spring (device) , vegetation (pathology) , horticulture , agronomy , precipitation , grain yield , arid , environmental science , geography , biology , zoology , food science , ecology , medicine , meteorology , mechanical engineering , pathology , engineering
In the Middle Urals the middle-ripening varieties of spring soft wheat with gluten content of 22–24% and the middle-early and early ripening varieties of spring soft wheat with gluten content of 26–34% are able to form kernels suitable for bread baking of the first, second and third classes. Nowadays a comparative characteristic of the grain quality of the main varieties developed by the of the selection of the Ural RIA included in the State List of the Breeding Achievements in the Volga-Vyatka Region and their ability to form food grain suitable for bread baking is of great practical interest. In the Krasnoufimsky breeding center there were studied 11 spring wheat varieties included in the State List of the Breeding Achievements in the Volga-Vyatka region in the 2013 and 2016 years of arid conditions (90–100 mm of precipitation, 17.0–17.5 ºC of average daily air temperature) and in the years 2014 and 2015 of excessive moisture (294–423 mm of precipitation and 15–16 ºC of average daily air temperature). The early ripening varieties “Irgina” and “Iren” (71–94 days of vegetation period) formed an average yield of 2.94 t/ha. The middle-early ripening varieties “Ekaterina”, “Gornouralskaya”, “Svecha”, “Bazhenka”, “Zlata” (75–98 days of vegetation period) produced 3.32 t/ha.The middle-ripening varieties “Krasnoufimskaya 100”, “Ekada 70”, “Simbirtsit”, “Omskaya 36” (90–94 days of vegetation period) produced 3.55 t/ha. The most productive ones are “Iren” (3.05 t/ha), “Ekaterina” (3.64 t/ha), “Ekada 70” and “Simbirtsit” (3.70–3.78 t/ha). Food grain of the first class (with gluten content of more than 32%) was formed by the varieties “Irgina”, “Iren”, “Bazhenka”; the rest varieties formed the second class grain (with gluten content of more than 28%). The ranking method by seven indicators of grain quality allowed us to determine the average rank and to identify the varieties “Irgina” and “Iren” with the highest baking properties (average rank of 1.0–1.7). They are the most promising varieties for the production of food grains in the conditions of the Middle Urals. It is not advisable to use the middle-ripening varieties “Ekada 70” and “Simbirtsit” for this purpose as the average rank of their quality indicators is 7.0–7.1.