Biochemical characteristics of soft wheat grain associated with endosperm separation from bran and flour yield

2020 ◽  
Vol 97 (3) ◽  
pp. 566-572
Author(s):  
Taehyun Ji ◽  
Fengyun Ma ◽  
Byung‐Kee Baik
Keyword(s):  
Soft Wheat ◽  
Wheat Grain ◽  
Biochemical Characteristics ◽  
Flour Yield

scholarly journals Grits formation ability of milling blends of spelt and soft wheat grain

2020 ◽  
Vol 1 (96) ◽  
pp. 606-620
Author(s):  
V. V. Liubych ◽  
◽  
V. V. Zheliezna ◽  
O. A. Yeremeeva ◽  
V. I. Voitovska
Keyword(s):  
Soft Wheat ◽  
Wheat Grain

scholarly journals Technological and baking properties of spring soft wheat grain

2020 ◽  
Author(s):  
Т.А. АСЕЕВА ◽  
К.В. ЗЕНКИНА ◽  
И.В. ЛОМАКИНА ◽  
З.С. РУБАН
Keyword(s):  
Agricultural Research ◽  
Soft Wheat ◽  
Wheat Cultivars ◽  
Wheat Grain ◽  
Hydrothermal Conditions ◽  
Spring Soft Wheat ◽  
Natural Decrease ◽  
Baking Industry ◽  
Far Eastern

Тенденция ухудшения качества зерна пшеницы, отмечающаяся в настоящее время, влечет за собой закономерное снижение хлебопекарных свойств муки. В связи с этим изучены особенности технологических и хлебопекарных свойств семи сортов яровой мягкой пшеницы селекции Дальневосточного НИИСХ – Хабаровчанка, Зарянка, Лира-98, Елизавета, Приамурская, Анфея, Далира. Оценку показателей качества зерна и хлеба проводили по общепринятым методикам ежегодно в 2006–2019 гг. Сорта яровой мягкой пшеницы Приамурская, Анфея, Далира в среднем за годы исследований отличались максимальным формированием урожая зерна (3,4; 3,8; 3,8 т/га соответственно). Натура зерна у сорта Далира соответствует I классу зерна мягкой пшеницы и составляет 756 г/л. Все изучаемые образцы яровой мягкой пшеницы имеют достаточно высокое содержание белка в зерне (более 14 %) и клейковины (более 28 %) второй группы качества (удовлетворительно слабая). Показатель «сила муки» существенно изменялся в зависимости от гидротермических условий вегетации (V = 6–37 %), в среднем за годы исследований максимальное значение данного признака (более 280 е.а.) установлено у сортов Лира-98, Елизавета, Приамурская, Далира. В благоприятные годы объемный выход хлеба составляет более 1000 мл у генотипов Зарянка, Лира-98, Елизавета, Анфея. Согласно пробной выпечке хлеба выделены сорта пшеницы с высокой хлебопекарной оценкой (выше 4 баллов) – Зарянка, Лира-98, Елизавета, Приамурская, Анфея, Далира. Таким образом, изученные образцы яровой мягкой пшеницы перспективны для использования в хлебопекарной промышленности. Currently, there is a tendency of deterioration in the quality of wheat grain, which entails a natural decrease in the baking properties of flour. In this regard, the technological and baking properties of 7 cultivars of spring soft wheat, bred in the Far Eastern Agricultural Research Institute, were studied. These cultivars were: Khabarovchanka, Zaryanka, Lira-98, Elizaveta, Priamurskaya, Anfeya, Dalira. The assessment of bread and grain quality was conducted according to the standard methodology in 2006–2019. Spring soft wheat cultivars Priamurskaya, Anfeya, Dalira on average differed in the maximum formation of grain yield over the years of study (3.4, 3.8, 3.8 tons per ha respectively). The grain nature of the Dalira cultivar was 756 g/l, which corresponds to the I class of soft wheat grain. All studied samples of spring soft wheat had a fairly high content of protein (more than 14 %), and gluten (more than 28 %) of the second quality group (satisfactory weak) in grain. The flour strength indicator significantly changed depending on the hydrothermal conditions of the growing season (V = 6–37 %), and on average, over the years of research, the maximum value of this trait (more than 280 e.a.) was found in cultivars Lira-98, Elizaveta, Priamurskaya, Dalira. In favourable years, the volume of bread from the Zaryanka, Lira-98, Elizaveta, Anfeya was more than 1,000 ml. According to the test bread baking, wheat cultivars with a high baking score (above 4 points) were highlighted: Zaryanka, Lira-98, Elizaveta, Priamurskaya, Anfeya, Dalira. Therefore, the studied cultivars of spring soft wheat are promising for use in the baking industry.

EFFECT OF THE USE OF STROBILURINE-BASED FUNGICIDES ON THE QUALITY OF SPRING SOFT WHEAT GRAIN

2020 ◽  
Vol 18 (4) ◽  
pp. 23-31
Author(s):  
D.F. Askhadullin ◽  
◽  
D.F. Askhadullin ◽  
N.Z. Vasilova ◽  
E.Z. Bagavieva ◽  
...  
Keyword(s):  
Plant Growth ◽  
Rheological Properties ◽  
Grain Quality ◽  
Soft Wheat ◽  
Wheat Grain ◽  
Flour Quality ◽  
Strong Change ◽  
Spring Soft Wheat ◽  
Resistant Varieties

The effect of fungicide class strobilurine on "effect gardening" plants is undeniable. Most research on this class of drugs focuses on their effects on plant growth and physiology. There is little information about the effect of strobilurine on the rheological properties of the dough when applied to wheat. In our work, we tried to identify their role. The objects of the study were 5 varieties of spring soft wheat, with different grain and flour quality. To study the effect strobilurins was selected fungicide containing pyraclostrobin + epoxiconazole. The use of a preparation based on pyraclostrobin does not lead to a strong change in the grain quality and rheological properties of the dough in rust-resistant varieties, this indicates that strobilurins almost do not affect the grain quality. In varieties that are highly and medium susceptible to leaf-stem diseases, not only the yield increases significantly, but also the grain quality and rheological properties of the test improve when using a fungicide based on pyraclostrobin 62.5 g/l + epoxiconazole 62.5 g/l at a dose of 1.5 l/ha.

A small-scale milling technique for establishment of flour yield of wheat

1974 ◽  
Vol 14 (70) ◽  
pp. 658 ◽  
Author(s):  
BR Whan
Keyword(s):  
Moisture Content ◽  
Wheat Breeding ◽  
Soft Wheat ◽  
Small Samples ◽  
Small Scale ◽  
Common Basis ◽  
Constant Moisture Content ◽  
Flour Yield ◽  
Milling Yield ◽  
Satisfactory Relationship

The Brabender Quadrumat Junior mill was investigated as a possible means of estimating the flour yield of small samples of wheat. When very hard, hard and soft wheats were milled at a constant moisture content (whether equilibrium or a higher, conditioned moisture content) on the Quadrumat Junior mill, the flour yields did not correlate with those from a Buhler experimental mill, because the hard and very hard varieties were over-estimated. A satisfactory relationship was obtained by milling the hard wheats at a moisture content one per cent higher than the soft wheats, and the very hard wheats two per cent higher than the soft wheats. All wheats could then be compared on a common basis. When seven soft wheat samples were milled on the Quadrumat Junior and six large experimental mills, the Quadrumat Junior estimated the flour yields as accurately as any of the large mills. This method appears to be suitable for selection in a wheat breeding programme to improve milling yield. Samples as small as 5 g can be used

Toxic and essential elements in soft wheat grain cultivated in Serbia

2005 ◽  
Vol 221 (3-4) ◽  
pp. 361-366 ◽  
Author(s):  
Biljana Škrbić ◽  
Svetlana Čupić
Keyword(s):  
Essential Elements ◽  
Soft Wheat ◽  
Wheat Grain ◽  
Toxic And Essential Elements

scholarly journals Harvest formation and spring soft wheat grain quality in biologization of crop rotations of the forest-steppe of the Volga region

2019 ◽  
pp. 44-50
Author(s):  
A.L. Toygildin ◽  
◽  
M.I. Podsevalov ◽  
D.E. Ayupov ◽  
◽  
...  
Keyword(s):  
Grain Quality ◽  
Crop Rotations ◽  
Soft Wheat ◽  
Volga Region ◽  
Forest Steppe ◽  
Wheat Grain ◽  
Spring Soft Wheat

scholarly journals Simulation of Winter Durum Wheat Flour Yield Based on Structural Equation Modeling

2019 ◽  
Author(s):  
Jianchao Liu ◽  
Yuhang Fu ◽  
Hangjun Wang ◽  
Zhanglin Peng ◽  
Xingfuo Fan ◽  
...  
Keyword(s):  
Structural Equation ◽  
Test Weight ◽  
Equation Modeling ◽  
Index Test ◽  
Wheat Grain ◽  
Hardness Index ◽  
Intrinsic Variability ◽  
Yield Attributes ◽  
Flour Mill ◽  
Flour Yield

Flour yield determined the profitability of flour mill, but the intrinsic variability of the grain makes it very complex to analysis and estimate wheat grain flour yield. Simulation for flour yield attributes offer considerable advantages in flour mill, if reliable predictions of flour yield can be provided, because the wheat grain characteristics can be tested before milling. If this is possible, the characteristics thus observed could be quantified more reliably and objectively by Structural Equation Modelling (SEM). SEM was used to look for the most important wheat grain characteristics on flour yield, and then these wheat grain characteristics were used to simulate flour yield. Furthermore, the regressive equation was verified by the field experiment. The coefficient of variation of grain characteristics was low and distributed rather closely. The results of SEM showed that test weight had the most significantly effects on flour yield, followed by the hardness index. Test weight and hardness index could excellently estimate flour yield by multiplicative effect of test weight and hardness index, and which could determine 68% of the variation in flour yield. The simulation result can not only predict flour yield, but also look for the important grain characteristics for the flour yield.

Use of Aspiration and the Single Kernel Characterization System to Evaluate the Puffed and Shriveled Condition of Soft Wheat Grain

1998 ◽  
Vol 75 (2) ◽  
pp. 207-211 ◽  
Author(s):  
C. S. Gaines ◽  
P. L. Finney ◽  
L. M. Fleege ◽  
L. C. Andrews
Keyword(s):  
Soft Wheat ◽  
Wheat Grain ◽  
Single Kernel Characterization System ◽  
Kernel Characterization
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