scholarly journals Technological Potential of Saratov Spring Durum Wheat Grain

2022 ◽  
Vol 51 (4) ◽  
pp. 759-767
Author(s):  
Madina Sadygova ◽  
Sergei Gaponov ◽  
Galina Shutareva ◽  
Natalya Tsetva ◽  
Tatyana Kirillova ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Protein Content ◽  
Selection Criteria ◽  
Agricultural Research ◽  
Coefficient Of Determination ◽  
Wheat Varieties ◽  
Cooking Properties ◽  
Technological Potential ◽  
Better Than

Introduction. Durum wheat is vital for high-quality pasta production. The present research tested the high technological potential of durum wheat varieties developed in the Saratov region. The research objective was to study the effect of the quality of durum wheat on the quality of pasta. Study objects and methods. The study featured durum wheat of the following varieties: Saratovskaya Zolotistaya, Valentina, Nik, Krasnokutka 13, Luch 25, Pamyati Vasilchuka, Bezenchukskaya 182 and Annushka. The experiment involved an original PSL-13 press for standard spaghetti with a diameter of 1.8 mm. The content of protein, raw gluten, and their quality were determined by standard methods. The cooking properties of the pasta were evaluated according to the method developed in the South-Eastern Federal Agricultural Research Center. Results and discussion. The indicators of raw gluten and protein are known to correlate. The samples of Saratovskaya Zolotistaya and Luch 25 had a high protein content of 15.3 and 15.6%, respectively, as well as a high content of raw gluten (33.2 and 35.1%, respectively). The raw gluten of Saratov varieties proved to be much better than in the control samples. The indicator of microSDs sedimentation was 30–36 mm. The strength of spaghetti followed the increase in crude gluten (33–35%) and protein (15.3–15.6%), which is typical of this type of pasta. The strength, coefficient of determination (R2 = 0.98), and sharing force (R2 = 0.92) depended on the protein content. Conclusion. The study established the following optimal selection criteria for durum wheat varieties to be used in strong spaghetti production: virtuosity – 80%, raw gluten – 33–35%, protein content – 5–7% higher than normal, raw gluten – 72–80 units.

scholarly journals The characteristics of the winter durum wheat varieties according to grain quality and pasta properties

2020 ◽  
pp. 26-31
Author(s):  
N. S. Kravchenko ◽  
N. E. Samofalova ◽  
I. M. Oldyreva ◽  
T. S. Makarova
Keyword(s):  
Durum Wheat ◽  
Rheological Properties ◽  
Grain Quality ◽  
Agricultural Research ◽  
Carotenoid Content ◽  
Brittle Strength ◽  
Wheat Varieties ◽  
Quality Class ◽  
Study Results

The current paper has presented the study results of grain quality and pasta properties of the new and promising winter durum wheat varieties developed in the FSBSI “Agricultural Research Center “Donskoy” in 2016–2018. The purpose of the study was to evaluate winter durum wheat varieties according to such traits as grain quality and pasta properties to identify the best genotypes and recommend them for use in the breeding process and wider introduction into production. There have been identified the varieties “Yubilyarka” (96%), “Kristella” (94%), “Lakomka” (92%), “Diona” and “Yantarina” (91%) with maximum values of general hardness. All studied genotypes have formed the nature weight of grain corresponding to a first quality class (from 786–814 g/l). There have been identified the varieties “Kristella” (13.9%), “Donchanka” (13.8%), “Diona” (14.0%), “Yakhont” (14.0%), “Yubilyarka” (13.6%), “Yantarina” (13.7%), “Uslada” (13.6%), “Zoloto Dona” (13.6%), “Solntsedar” (13.9%) and “Almaz Dona” (13.5%) with protein percentage in grain corresponding to a first quality class. As a result of the study, it was found that all the studied varieties had good rheological properties of gluten and formed a DCI from 80 units (the variety “Eyrena”) to 102 units (the variety “Donchanka”) and belonged to the 2-nd group. The varieties “Diona”, “Eyrena”, “Yakhont”, “Yantarina” and “Solntsedar” had high rheological properties of dough. There have been identified the genotypes of the varieties “Donchanka” (613 μg/%), “Solntsedar” (626 μg/%) and “Almaz Dona” (630 μg/%) with the maximum concentration of carotenoid pigments, which could be used as sources to improve the trait “carotenoid content”. Throughout the years of study, the varieties were characterized by high indices of dry pasta color (4–5 points). According to a brittle strength of dry pasta there have been identified the varieties “Kristella” (775 g), “Donchanka” (774 g), “Diona” (757 g), “Yantarina” (782 g), “Solntsedar” (766 g) and “Dinas” (769 g) with the best indices of the trait. The varieties identified both by a single and by a set of traits characterizing grain quality of winter durum wheat and its final products, can be used in the breeding process as an adaptive initial material. The introduction of the best varieties into production will partly solve the problem of deficiency of high-quality durum wheat in the south of Russia.

Selection of Dry Pea (Pisum Sativum) Varieties and their Performance by Comparison with Barley and Wheat in Mediterranean Environments

1994 ◽  
Vol 30 (4) ◽  
pp. 477-481
Author(s):  
A. Hadjicristodoulou
Keyword(s):  
Pisum Sativum ◽  
Durum Wheat ◽  
Protein Content ◽  
Arid Areas ◽  
Wheat Varieties ◽  
Mediterranean Countries ◽  
Supplementary Irrigation ◽  
Rainfed Conditions ◽  
Semi Arid ◽  
Selection Of

SUMMARYThe possibility of growing dry peas in the semi-arid areas of Mediterranean countries was assessed by comparing dry pea (Pisum sativum L.) varieties with the highest yielding barley and durum wheat varieties under rainfed conditions and with supplementary irrigation in Cyprus. The yield of barley cv. Kantara was greater than that of the best pea variety selected, PS 210713, especially under the driest conditions, but the differences between cereals and dry pea varieties were smaller when grown in areas where there was more rain or where supplementary irrigation was supplied. The protein content of the dry seeds and straw of the peas was higher than those of the cereals. It is concluded that selected varieties of dry peas could be grown in dry Mediterranean areas, particularly in rotation with barley or wheat.Pisum sativum L. para zonas mediterráneas

scholarly journals Quality of winter wheat in relation to heat and drought shock after anthesis

2011 ◽  
Vol 29 (No. 2) ◽  
pp. 117-128 ◽  
Author(s):  
K. Balla ◽  
M. Rakszegi ◽  
Z. Li ◽  
F. Békés ◽  
S. Bencze ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Starch Granule ◽  
Grain Filling ◽  
Significant Negative Correlation ◽  
Granule Size ◽  
Raw Material ◽  
Wheat Varieties ◽  
Protein Components

Raw material quality, which is influenced not only by the protein content, insoluble protein polymers, and glutenin-to-gliadin ratio but also by the starch granule size, is very important for the quality of bakery products. This study investigated the effect of high temperature and drought (during grain-filling) on the quality and components yield of five winter wheat varieties. Drought and drought + heat were found to have a much greater influence on the yield and quality than heat stress alone. Averaged over the varieties, the yield losses were 57% after drought, 76% after drought + heat, and only 31% after heat stresses. The reductions in the unextractable polymeric protein fraction and glutenin-to-gliadin ratio indicated a poorer grain yield quality, despite the higher protein content. Quality deterioration was observed after drought or drought + heat, while high temperatures alone resulted in no change or in a better ratio of protein components. A significant negative correlation was observed between starch granule size and relative protein content after drought, demonstrating that this parameter contributes, together with protein, to the baking quality of the flour.

Research regarding the potential of production and quality of the durum wheat varieties in terms of SCDA Lovrin

2015 ◽  
Vol 208 ◽  
pp. S111
Author(s):  
Georgiana Olteanu ◽  
Ioana Maria Mateas ◽  
Bogdan Radoi ◽  
Valeriu Tabara
Keyword(s):  
Durum Wheat ◽  
Wheat Varieties

scholarly journals ESTIMATION OF THE VARIETIES WITH DIFFERENT ECOLOGICAL ORIGIN ACCORDING TO THEIR MAIN TRAITS AND PROPERTIES

2019 ◽  
pp. 52-57 ◽  
Author(s):  
A. S. Kameneva ◽  
N. E. Samofalova ◽  
N. P. Ilichkina ◽  
T. S. Makarova ◽  
О. А. Dubinina ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Main Part ◽  
Frost Tolerance ◽  
Standard Variety ◽  
Lodging Resistance ◽  
Wheat Varieties ◽  
Environmental Test ◽  
High Yields ◽  
1000 Grain Weight

The article presents the results of productivity and grain quality of 47 winter durum wheat varieties of various ecological origin studied in 2016–2018. All studied samples belong to semi-dwarf and dwarf forms (height of 61–105 cm). Semi-dwarf forms possessed high lodging resistance (3.9 points). The grain harvest of the main part (89.3%) of the samples ranged from 8.41 to 9.65 t/ha in the environmental test. Only three varieties (“Lazurit”, “Agat Donskoy”, “Andromeda”) in the winter durum wheat trial are characterized with high yields ranging from 9.65–10.0 t/ha. The yield of the standard variety of “Khristella” was 9.03 t / ha on average in 2016- 2018. The varieties “Kondor” (116.8%), “Zolotko” (123.0%), “Afina” (126.9%) showed high frost tolerance of the plants through the years of research, in comparison with the standard variety “Donchanka” (100%). In the ecological test the main part (68%) of winter durum wheat varieties possessed large grain. “1000-grain weight” was more than 40 g: “Amazon” (42.9 g), “Lazurit” (47.7 g), “Diona” (42.1 g), “Alyi Parus” (43.7 g), “Dnepryana” (45.4 g), “Krupinka” (46.9 g), etc. The studied samples had high percentage of protein (13.6–15.1%), gluten (22.8–27.0%), SDS-sedimentation (30–45 ml), carotenoids (468–779 μg/%), nature weight (777.0–819.0 g/l), kernel hardness (85–98%). The technical and culinary qualities of the pasta made from the main part of the samples were evaluated as excellent (the varieties “Donchanka”, “Oniks”, “Kiprida”, “Atoll”, “Kermen”, “Winter Gold”, etc.) and as good (the varieties “Teya”, “Eirena”, “Lazurit”, “Diona”, “Alyi Parus”, “Krupinka”, “Afina”, etc.).

KERNEL TEXTURE AS AN INDICATOR OF QUALITY IN HARD RED SPRING WHEATS

1935 ◽  
Vol 13c (2) ◽  
pp. 79-88 ◽  
Author(s):  
O. S. Aamodt ◽  
J. H. Torrie
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Close Relation ◽  
Loaf Volume ◽  
Wheat Varieties ◽  
Kernel Texture ◽  
Hard Red Spring Wheat ◽  
Correlation Studies ◽  
Fermentation Test

The gray wooded soils found at Fallis, Alberta, provided a satisfactory means of obtaining a differentiation in kernel texture in hard red spring wheats. Correlation studies showed that the varieties behaved more or less similarly from year to year in kernel texture, protein content and loaf volume, but not in partial baking score. Kernel texture was indicated as being a better measure of partial baking score than protein content, while the latter was the better index of loaf volume. A close relation was found between the kernel texture of the varieties grown at Fallis and both the partial baking score and loaf volume of the same varieties grown at Edmonton. In the case of protein content determined on the Fallis material no such relation was obtained. The wheat-meal fermentation test was found to be of little value in differentiating between the baking quality of hard red spring wheat varieties.

scholarly journals Effects of foliar application of potassium orthophosphate on grain yield and kernel quality of Wheat (Triticum aestivum) under terminal heat stress

2014 ◽  
Vol 39 (1) ◽  
pp. 67-77
Author(s):  
Ataur Rahman ◽  
MM Rahman ◽  
MM Hasan ◽  
Farida Begum ◽  
MAZ Sarker
Keyword(s):  
Heat Stress ◽  
Grain Yield ◽  
Agricultural Research ◽  
Foliar Application ◽  
Wheat Varieties ◽  
Spad Value ◽  
Kernel Quality ◽  
Potassium Orthophosphate ◽  
Terminal Heat Stress

A field experiment was conducted at Bangladesh Agricultural Research Institute (BARI) farm, Gazipur to evaluate the effect of foliar application of potassium orthophosphate on grain yield and kernel quality of wheat under the terminal heat stress imposed by late sowing for two consecutive years (2008-09 and 2009-10). Five combinations of foliar applications of potassium orthophosphate and Tilt were tested on three wheat varieties, namely Kanchan, Shatabdi, and Prodip. The result indicated that foliar application of potassium orthophosphate was effective in increasing SPAD value (Measure of leaf chlorophyll content) and leaf area of all the wheat varieties, whereas Tilt application was effective only in Kanchan. The grain size of wheat in terms of 1000-grain weight was improved and thereby contributed to grain yield. Also the foliar application of potassium orthophosphate decreased the number of immature, smaller and deformed kernel, and thus improved the kernel quality. Two foliar sprays of 0.1% potassium orthophosphate solution at 70 DAS (Days after sowing) and 80 DAS performed better results than other applications. There were varietal differences in response to foliar treatments and the variety Prodip and Shatabdi were more responsive to potassium orthophosphate compared to Kanchan. Potassium orthophosphate could be suggested to improve grain yield and kernel quality of wheat under terminal heat stress condition. DOI: http://dx.doi.org/10.3329/bjar.v39i1.20144 Bangladesh J. Agril. Res. 39(1): 67-77, March 2014

Evaluation of the Technological Characteristics and Bread-Making Quality of Alternative Wheat Cereals in Comparison with Common and Durum Wheat

2011 ◽  
Vol 17 (2) ◽  
pp. 135-142 ◽  
Author(s):  
A. Pasqualone ◽  
A.R. Piergiovanni ◽  
F. Caponio ◽  
V.M. Paradiso ◽  
C. Summo ◽  
...  
Keyword(s):  
Statistical Analysis ◽  
Durum Wheat ◽  
Protein Content ◽  
Environmental Effects ◽  
Sensory Properties ◽  
Carotenoid Pigments ◽  
Bread Making ◽  
Visual Appearance ◽  
Technological Characteristics

The growing sensibility toward those foods that are characterized by natural and healthy features has raised the interest toward alternative wheat cereals. This research was carried out to compare the technological characteristics and the bread-making quality of Khorasan wheat, type Kamut and spelt (cv. Forenza), to those of common (cv. Rio) and durum wheat (cv. Norba). The results obtained show that both Forenza and Kamut gave an acceptable bread-making performance. A certain variability affected flour characteristics (protein content, carotenoid pigments and alveograph indices) over the 2 years of experimentation, due to environmental effects. This reflected on the corresponding breads but the statistical analysis indicated that, on the whole, Kamut bread was characterized by a high content of carotenoid pigments. Regarding sensory properties (profiled by means of 11 descriptors of visual appearance, texture, odor and flavor) and loaf volumes, breads from Forenza and Kamut appeared different from each other but similar to those obtained from Rio and Norba grown in the same environment, respectively.

The effects of a granular nitrogen fertilizer and a foliar spray of urea on the yield and bread-making quality of ten winter wheats

1976 ◽  
Vol 87 (2) ◽  
pp. 281-292 ◽  
Author(s):  
Fiona M. Pushman ◽  
J. Bingham
Keyword(s):  
Protein Content ◽  
Nitrogen Fertilizer ◽  
Foliar Spray ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Urea Treatment ◽  
Flour Protein ◽  
Effect On Yield

SummaryTen winter wheat varieties, representing a range of milling and bread-making quality were grown in a split-plot field trial with two levels of irrigation and three levels of nitrogen fertilizer. Grain yield was increased by irrigation and by fertilizer treatments. Application of 90 kg N/ha applied in granular form increased yield by 12.4 and 6.1% and grain protein by 13.0 and 33.7% for the irrigated and non-irrigated plots respectively. A further 45 kg N/ha applied as an aqueous foliar spray of urea (0.125 kg/1) at anthesis increased protein by 12.4% for the irrigated plots and by 8.8% for the non-irrigated plots with little effect on yield. The varieties differed significantly in yield and protein content, resulting in negative regressions of yield and protein content at each N treatment. The production of protein (weight N/unit area) was similar for all varieties, but flour extraction was reduced by the urea treatment. Varietal differences in flour extraction were stable and not correlated with either 1000-grain weight or test weight. Loaf volume was increased by the granular N fertilizer but not by the urea spray, despite the increase in flour protein and a decrease in flour α-amylase activity, indicating that applications of nitrogen after anthesis are likely to be later than the optimum for improving bread-making quality.

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