Baking properties of soft wheat grain with the addition of spelt wheat

The article presents the study results of spelt wheat grain baking properties depending on fertilization and storage period. Europe (huskless) winter spelt wheat variety obtained by hybridization of Triticum aestivum L./Triticum spelta L. was studied. For fertilization, ammonium nitrate, ammonium sulfate, granular superphosphate, potassium chloride were used. Spelt wheat grain was stored for a year without air access at an unregulated temperature regime dry (moisture content during storage – 13.0–13.5 %) in airtight polyethylene sleeves in the conditions of usual storage. It was found that spelt wheat has a high response to the application of nitrogen fertilizers. The protein content increased from 18.6 to 22.8 % in P60K60 + N120 variant. The spelt wheat grain quality varied depending on the storage period. Thus, before storage, the gluten content was 41.1–50.4 % depending on the fertilizer variant. The lowest indicator was in the control variant and for P60K60 introduction – 41.1–41.2 %. In other fertilizer variants, the gluten content was at the level of 49.1–49.9 %. The largest was in P60K60 + N60S70 + N60 –50.4 % variant or 9 % compared to the control. Storage had a positive eﬀect on the gluten content in spelt wheat grain as its content increased signifcantly. It can be explained by the post-harvest grain ripening, in the process of which the protein-proteinase complex changes due to the oxidizing action, oxygen, in particular. Thus, after storage for 30 days, this indicator was 41.8–52.1 % depending on the experiment variant. It was the largest when N60S70 + N60 was applied – 52.1 %, and the smallest in the variant with no fertilizers and with phosphorus-potassium (P60K60) fertilizer – 41.8–42.3 %. These indicators exceeded the gluten content before storage by an average of 1.2 abs. %. The content of protein and gluten-forming fractions is the highest after storage for 90 days. These indicators almost did not change after 180–270 days of storage. After 360 days they decreased to the grain quality indicators before storage. The gluten deformation index increased to 105–108 units of GSI instrument or by 4–8 % depending on the fertilization compared to fresh grain. Gluten moisture content decreased after 30 days of grain storage, and then increased to 68.0–69.8 % after 360 days, depending on the experiment variant. The grain acidity also increased from 3.0 to 4.0–4.1 degrees. Key words: spelt wheat, fertilization, storage, protein, gluten, dynamics, moisture content, acidity.

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Technological and baking properties of spring soft wheat grain

Вестник ДВО РАН ◽

10.37102/08697698.2020.212.4.003 ◽

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.

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

Agro-industrial technologies of the Central Russia ◽

10.24888/2541-7835-2020-18-23-31 ◽

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.

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

Cereal Chemistry ◽

10.1002/cche.10271 ◽

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

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Toxic and essential elements in soft wheat grain cultivated in Serbia

European Food Research and Technology ◽

10.1007/s00217-005-1179-3 ◽

2005 ◽

Vol 221 (3-4) ◽

pp. 361-366 ◽

Cited By ~ 13

Author(s):

Biljana Škrbić ◽

Svetlana Čupić

Keyword(s):

Essential Elements ◽

Soft Wheat ◽

Wheat Grain ◽

Toxic And Essential Elements

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Agrobiological characteristics of spelt wheat and intermediate wheatgrass in the Right-Bank Forest-Steppe of Ukraine

Ukrainian Journal of Ecology ◽

10.15421/2020_210 ◽

2020 ◽

Vol 10 (5) ◽

pp. 81-86

Author(s):

V.P. Karpenko ◽

S.P. Poltoretskyi ◽

V.V. Liubych

Keyword(s):

Grain Yield ◽

Plant Height ◽

Stem Elongation ◽

Stability Index ◽

Weather Conditions ◽

Soft Wheat ◽

Forest Steppe ◽

Intermediate Wheatgrass ◽

Spelt Wheat ◽

Phases Of Development

Estimation of spelt wheat and the species of intermediate wheatgrass by the main agrobiological indicators (calendar dates of the beginning of the main phases of plant development, plant height dynamics, dry mass accumulation, grain yield and protein content) compared to soft wheat was done. The index of stability of grain yield formation was determined. It was found that the main phases of development in spelt wheat occurred on average 10–15 days later than in soft wheat. Plants of intermediate wheatgrass in the first year of cultivation had slower growth. The main phases of development in plants of intermediate wheatgrass of the second and third year of growth occurred almost in the same time with soft wheat. It was established that spelt wheat and intermediate wheatgrass were significantly superior to soft wheat in plant height. In the earing phase, the height of these plants was on average more than 100 cm, which had to be taken into account when growing these crops. It varied from 25 to 42 cm in spelt wheat and from 29 to 57 cm in intermediate wheatgrass during the stem elongation phase depending on the weather conditions of the research year. This indicator ranged from 107 to 113 cm and from 96 to 117 cm, respectively, in the earing phase, and from 137 to 168 cm and from 107 to 196 cm in the phase of milk ripeness of grain. Plants of spelt wheat and intermediate wheatgrass had a high stability index of the formation of dry matter and grain yield. It should be noted that intermediate wheatgrass formed a significant vegetative mass even in the earing phase. The vegetative mass in spelt wheat was formed during the earing period – full ripeness of grain. These crops (spelt wheat – 22.1 ± 0.4, intermediate wheatgrass – 22.4–24.6 ± 0.2–0.5) were significantly superior to soft wheat (12.1 ± 0.5) by the content of protein in grain, so it was recommended to involve them in the selection programs to create species with high productivity. However, spelt wheat (5.58 ± 0.13) was less and intermediate wheatgrass (0.98–1.22 ± 0.14–0.18) was the most inferior to soft wheat (8.03 ± 0.27) in terms of grain yield.

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