YIELD CAPACITY, TECHNOLOGICAL PARAMETERS OF GRAIN QUALITY AND BAKING PROPERTIES OF WINTER WHEAT FLOUR

2020 ◽  
pp. 41-49
Author(s):  
T. S. Kalabina ◽  
S. L. Eliseev ◽  
N. N. Yarkova
Keyword(s):  
Winter Wheat ◽  
Wheat Flour ◽  
Grain Quality ◽  
Technological Parameters ◽  
Yield Capacity

Impact of water availability on winter wheat ( Triticum aestivum L.) yield characteristics

2010 ◽  
Vol 59 (1) ◽  
pp. 151-156 ◽  
Author(s):  
H. Klupács ◽  
Á. Tarnawa ◽  
I. Balla ◽  
M. Jolánkai
Keyword(s):  
Winter Wheat ◽  
Water Supply ◽  
Water Availability ◽  
Grain Quality ◽  
Physiological Condition ◽  
Triticum Aestivum L ◽  
Annual Precipitation ◽  
Average Depth ◽  
Experimental Site ◽  
Yield Quality

Water supply of crop plants is the most essential physiological condition influencing quality and quantity performance of grain yield. In a 12-year experimental series of winter wheat agronomic trials run at the Nagygombos experimental site (Hungary) the effect of water availability has been studied. The location represents the typical average lowland conditions of the country, the annual precipitation of the experimental site belonging to the 550–600 mm belt of the Northern edges of the Great Hungarian Plain, while the average depth of groundwater varies between 2 to 3 metres. Crop years with various precipitation patterns have had different impacts on crop yield quality and quantity. Yield figures were in positive correlation with annual precipitation in general. Water availability had diverse influence on quality manifestation. Good water supply has often resulted in poorer grain quality, especially wet gluten and Hagberg values have been affected by that. Drought reduced the amount of yield in general, but contributed to a better quality manifestation in some of the crop years.

Quality analysis and prospects for use of lupin seeds of Belarusian selection

2020 ◽  
Vol 3 (1) ◽  
pp. 22
Author(s):  
Lyudmila Rukshan ◽  
Alena Navazhilova ◽  
Dmitry Kudin
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Wheat Flour ◽  
Great Influence ◽  
Quality Analysis ◽  
Bakery Products ◽  
Whole Grain ◽  
Technological Parameters ◽  
Protein Food ◽  
Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

Yield, grain quality of the winter wheat and efficiency of agricultural methods in crop rotation

2017 ◽  
pp. 9-17
Author(s):  
N. N. Neshhadim ◽  
K. N. Gorpinchenko ◽  
А. А. Kvashin ◽  
А. P. Boyko
Keyword(s):  
Winter Wheat ◽  
Crop Rotation ◽  
Grain Quality

scholarly journals Evaluation of new promising varieties of soft winter wheat breeding NSC "Institute of agriculture NAAS" for valuable economic traits

2021 ◽  
Author(s):  
A. Golodna ◽  
◽  
L. Holyk ◽  
◽  
Keyword(s):  
Winter Wheat ◽  
Grain Yield ◽  
Drought Resistance ◽  
Grain Quality ◽  
Winter Hardiness ◽  
Soft Wheat ◽  
Wheat Varieties ◽  
New Varieties ◽  
Soft Winter Wheat ◽  
High Yields

Winter soft wheat is one of the most important crops. New varieties of wheat should be characterized by a set of valuable economic characteristics, but the most relevant is the creation of varieties with high yields and grain quality, resistant to a complex of diseases and other negative factors. The aim of the study was to evaluate new promising varieties of winter soft wheat breeding of the NSC "Institute of Agriculture NAAS" for grain yield, winter hardiness, disease resistance and grain quality. Experimental studies were conducted at the NSC "Institute of Agriculture NAAS" in 2016-2020, research fields are located in the Fastiv district of Kyiv region. Different weather conditions over the years of research have contributed to a better and more comprehensive assessment of varieties on a set of valuable economic characteristics. During field experiments, the generally accepted technology of growing winter wheat was used. The area of the competitive variety testing site was 20.0 m2, repeated four times. Field, measuring and weighing, laboratory and mathematical and statistical methods were used during the research. In 2018, new varieties of soft winter wheat Krasunia Poliska, Mokosha, Pyriatynka, Fortetsia Poliska, Efektna and in 2020 the variety Zemlerob were transferred to the Ukrainian Institute of Plant Variety Examination for qualification examination. Varieties created in NSC "Institute of Agriculture NAAS" by the method of hybridization using as parent components varieties and lines of local and foreign breeding. The variety Krasunia Poliska, belongs to the Lutescens type, is characterized by high drought resistance, resistance to lodging, germination on stumps, grain shedding. The Mokosha variety, belongs to the Lutescens type, has high drought resistance, is resistant to lodging, germination on stumps and grain shedding. Variety Pyriatynka, belongs to the Lutescens type, has high drought resistance, resistance to lodging, germination on the stump, shedding. Fortetsia Poliska, belongs to the Alborbrum type, is characterized by high drought resistance, resistance to lodging, germination on the stump and shedding of grain. Variety Efektna, belongs to the Erythrospermum type, is short (plant height 64-80 cm), characterized by high drought resistance, resistance to lodging, germination on the stump, shedding. The variety of winter soft wheat Zemlerob, belongs to the Lutescens type, has high drought resistance, resistant to lodging, germination on the stump, shedding of grain. The highest grain yield on average over the years of testing was obtained in the variety Fortetsia Poliska - 7.31 t / ha, varieties Pyriyatynka and Zemlerob with indicators of 7.10 and 7.06 t / ha, respectively, were distinguished by high yields. The yields of Mokosha, Effektna and Krasunia Poliska ranged from 6.27 to 6.95 t / ha. According to the increased winter hardiness, the best varieties are Pyriatynka, Krasunia Poliska, Mokosha and Efektna with a score of 8.0-8.2 points. In the varieties Fortetsia Poliska and Zemlerob the score for winter hardiness was 7.8-7.9 points. Estimation of powdery mildew showed that the maximum percentage of lesions on average over the years of research was found in the variety Mokosha (25.5%). As the most stable selected varieties Efektna, Lisova pisnia, Pyriatynka and Fortetsia Poliska (1.7-11.6%). In terms of resistance to brown rust, all varieties showed high resistance, the damage did not exceed 8.0%. The most stable variety was Efektna (0.3%). The greatest damage to winter wheat varieties was found in leaf septoria, which ranged from 19.0 to 39.3%. The greatest resistance to this disease is determined in the cultivar Zemlerob. New wheat varieties should also be characterized by high levels of protein, gluten and other valuable traits that ensure grain quality. The highest protein content was determined in the grains of the varieties Efektna (11.67%), Mokosha (11.62%) and Krasuni Poliska (11.54%). According to the increased content of gluten, the varieties Krasunia Poliska, Lisova pisnia, Mokosha (19.22-19.66%) were distinguished. According to the highest indicators of sedimentation, the varieties Krasunia Poliska, Pyriatynka and Mokosha (34.50-34.84 %) should be noted, these varieties are also the best in terms of a comprehensive assessment of grain quality. New varieties of soft winter wheat Krasunia Poliska, Mokosha, Pyryatynka, Fortetsia Poliska, Efektna and Zemlerob breedibg of NSC "Institute of Agriculture NAAS" are characterized by high grain yield (up to 7.31 t / ha), increased winter hardiness and disease resistance, as well as good indicators of grain quality: protein content - up to 11.67%; gluten - up to 19.66%. The introduction of these varieties into production will allow to obtain high yields of quality grain.

scholarly journals Quality of winter wheat grain with different systems of main tillage in crop rotations of the Southern Steppe of Ukraine

2021 ◽  
Author(s):  
V. D. Orekhivskyi ◽  
◽  
A. I. Kryvenko ◽  
S. V. Pochkolina ◽  
◽  
...  
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Grain Quality ◽  
Crop Rotations ◽  
Wheat Grain ◽  
Tillage Systems ◽  
Genetic Characteristics ◽  
Quality Class ◽  
Gluten Content

The article investigates the influence of the application of different systems of basic tillage on the quality of winter wheat grain in short crop rotations of the Southern Steppe of Ukraine. It is established that the grain quality of winter wheat in the Southern Steppe of Ukraine is mainly determined by the genetic characteristics of the variety, but also largely depends on the conditions and technologies of cultivation. In winter wheat grain, which is used for food purposes, reserve proteins are important, which in winter wheat determine the baking properties of flour. In drought conditions, when the yield of winter wheat decreases, the protein content in its grain tends to increase. In wet years, on the contrary, there is a reverse pattern. According to experimental studies, wheat varieties have a negative correlation between grain protein content and yield. It is established that during 2016–2020 research shows almost the same pattern of action of different predecessors and systems of basic tillage on the formation of grain quality of winter wheat in arid conditions. It was found that, on average, according to all variants of research, only with the use of the system of tillage-free tillage received grain of winter wheat with a protein content of 12,5%, which met the requirements of the 2nd class. It is recorded that on average over five years of research on all tillage systems, grain of winter wheat with gluten content was obtained, the quality of which corresponded to the 3rd class. Different tillage systems caused a slight impact on the gluten content, which ranged from 20,6% to 21,1%. It is determined that the precursors have a certain effect on the protein content in the grain of winter wheat. The analysis of qualitative indicators showed that on average in five years of research, when growing winter wheat after a pair of black and a pair of green wheat with winter vetch, grain was formed, which in terms of protein content corresponded to the 2nd quality class. More protein was accumulated in winter wheat grain after a pair of black, which was 12,9%. After peas for grain, as well as a pair of green with a mixture of white mustard and peas, received a grain of winter wheat, which was the 3rd quality class. It was found that on average in five years of research, all variants of winter wheat were grown with gluten content, which met the requirements of the 3rd class. Black vapor and green vapor with winter veneer caused the accumulation of gluten at almost the same level with a small increase in the version with winter vetch up to 21,8%. The lowest level of gluten was obtained in the grain of winter wheat after peas per grain, which was 19,7%. In all variants of the experiment, sidereal steam with winter tillage and the use of tillage-free tillage had the best effect on the growth of winter wheat grain quality indicators. The grain of winter wheat was mainly formed in terms of quality, which allows it to be used for food purposes – mainly in the flour-milling and baking industries, as well as for export. It is established that it is important to further study the quality of winter wheat grain and other cereals in short crop rotations of the arid Southern Steppe of Ukraine, especially in climate change.

scholarly journals Optimization of grain quality parameters for winter rye breeding

2019 ◽  
Vol 23 (3) ◽  
pp. 320-327 ◽  
Author(s):  
M. L. Ponomareva ◽  
S. N. Ponomarev
Keyword(s):  
Protein Content ◽  
Grain Quality ◽  
Phenotypic Variability ◽  
Selection Index ◽  
Average Power ◽  
Water Extract ◽  
Preharvest Sprouting ◽  
Winter Rye ◽  
Falling Number ◽  
Technological Parameters

The purpose of this work was to evaluate the phenotypic variability of grain quality indicators and to identify the set of the most informative indicators for the selection of different use varieties of winter rye. The research was carried out in Tatar Scientific Research Institute of Agriculture – Subdivision of the “Kazan Scientific Center of Russian Academy of Sciences” in 2001–2015 on 15 varieties of winter rye. Twenty parameters defining quality of grain and raw value were estimated: technological indicators (thousand grain mass, full-scale weight and grain uniformity), parameters preharvest sprouting (falling number, rate of amylogram, temperature of peak of starch gelatinization), kinematic water extract viscosity (WEV) of grain meal, baking properties (organoleptic assessment of trial baking bread). The greatest influence of genotype was found on WEV (34.8 %) and protein content (27.8 %). These features should be primarily the subject of phenotypic evaluation in the breeding process. Phenotypic variability of criteria of carbohydrate-amylase complex, α-amylases activity and technological parameters was determined predominantly (68.6…82.5 %) by environmental factors. There was no significant relationship between falling number and protein content. The falling number correlated with the rate of amylogram and the temperature of gelatinization. Positive conjugation of the average power of WEV with the rate of amylogram and falling number was found. On the basis of a prolonged phenotypic evaluation using principal component analysis we have optimized the analyzed indicators of quality properties of winter rye grain. For breeding evaluation of winter rye it is proposed to use four integral indi cators having the greatest weight load: protein content, falling number, water extract viscosity and thousand grain mass. This complex of features will provide objectivity and completeness of the evaluation of the breeding material. It was shown that the kinematic viscosity of the water extract should become an important selection index, both for determining the baking qualities of rye, and for revealing the fodder grain advantages.

scholarly journals INFLUENCE OF CONSTRUCTIVE AND TECHNOLOGICAL PARAMETERS OF THE UNIT FOR STRIP TILL ON THE LUMPINESS

2020 ◽  
Author(s):  
G. Golub ◽  
◽  
A. Dvornyk
Keyword(s):  
Winter Wheat ◽  
Relative Position ◽  
Experimental Studies ◽  
Movement Speed ◽  
Technological Parameters ◽  
Depth Of Processing ◽  
Processing Depth ◽  
Economic Methods ◽  
Strip Tillage

The goal of the work. Investigate the influence of the relative position of the depth of processing with a chisel, the speed of movement of the unit and the distance between the cutting side discs on the lumpiness of the processed strip. Methods of research: analytical - quantitative determination of the quality of strip tillage; laboratory-field - for research, an experimental installation was completed with an MTZ-892 tractor and a section of the unit for strip tillage; statistical with generally accepted agronomic and economic methods. Results. Experimental studies of changes in the design and technological parameters of the unit for strip processing with the determination of lumpiness have been carried out. To study the main parameters, the depth of processing of the subsoiler (chisel) is taken from 13 to 27 cm, the distance between the cutting side discs is from 10 to 30 cm, the speed of the MTA is from 4 to 11 km/h. Unchanged parameters during the study: the distance from the axis of the front disc to the chisel is 50 cm, the distance from the chisel to the axis of the cutting side discs is 50 cm, the immersion depth of the cutting side discs is 10 cm. Experimental background is winter wheat stubble. Soil cultivation for winter wheat - deep (18 cm) disking, before that plowing to a depth of 25 cm. According to the research results, graphs of the dependence of lumpiness on the relative position of the chisel, cutting side discs and changes in the speed of the MTA were built. As the speed and distance between the side cutting discs increase, the lumpiness value decreases. Conclusions. Based on the results of the studies, the dependences of lumpiness on the relative position of the chisel and cutting side disks were obtained when the speed of the MTA was changed. It was determined that with an increase in the processing depth, the distance between the cutting side discs of 20 cm and the MTA movement speed of 7.5 km / h, a uniform increase in lumpiness is observed. The distance between the side cutting discs of 10 cm is not suitable for work.

he effect of winter wheat seed treatment the growth regulator of Metallocene brands: Melafen-Na, Melafen-Na+B, Melafen-Na+Mo on production processes, productivity and grain quality

2021 ◽  
Author(s):  
Ya.K. Tosunov ◽  
Keyword(s):  
Winter Wheat ◽  
Water Content ◽  
Growth Regulator ◽  
Seed Treatment ◽  
Grain Quality ◽  
Grain Weight ◽  
Wheat Seed ◽  
Production Processes

The results of studies on the testing of three brands of Metallocene showed that Melafen-Na+Mo was the most effective, the treatment of seeds with it provided a higher productive stem, the formation of larger in size, water content and grain weight, ears, increased yield and grain quality.

Sign in / Sign up

Export Citation Format

Share Document