Sprouted Syrian Wheat in The Production of Arab Bread: القمح السوري المنبت في إنتاج الخبز العربي

The research aims to study the optimum conditions for germination of Syrian hard wheat Cham 3, and to study the possibility of benefiting from sprouted wheat in fortifying Syrian Arab bread. The results were then treated statistically at the 95% reliability level using the Minitab program version 14. 0. It was evident through the statistical results that the optimum germination conditions for Syrian durum wheat Sham 3 is a temperature of 20 °C for a period of 4 days, as with these conditions the folic acid content reached 1. 75 mg / kg, which is approximately 13 times the folic acid content of meal wheat without sprouting (0. 135 mg / kg). By studying the rheological properties of flour and meal using Alveograph and Mixolab, it was noticed that germination led to a decrease in the strength of meal wheat. Where all the Alveograph indicators (P, L, G, W) and Mixolabs (C1, C2, C3, C4, C5, DDT) of germinated wheat significantly decreased compared to both flour and non-germinated meal. It was found that the possibility of benefiting from the Syrian sprouted wheat in fortifying the Syrian Arab bread, and the best percentage of adding crushed wheat sprouts to the Arabic bread is 40%, as it gave a sensory acceptable Arabic bread in terms of texture, separability, foldability and in terms of physical properties. The benefiting from the Syrian sprouted wheat in fortifying the Syrian Arab bread is possible, and the best percentage of adding sprouted wheat meal to the Arabic bread is 40%, as it gives a sensory acceptable Arabic bread in terms of texture, separability, foldability and in terms of physical properties.

The Importance Of The Variety Of Spring Hard Wheat In The Formation Of Yield And Quality Of Grain In The Southern Chernozem Of The Orenburg Region

Wheat is a plastic crop and therefore occupies a huge area, spreading in the north to the cold pole (Verkhoyansk), and in the south to the border of cultivation of cultivated plants. In some regions of Azerbaijan, it is sown in fields below sea level, and in Peru, it rises in the mountains up to 4000 m. Cultivation of wheat on a huge territory is possible due to the high adaptive properties of the culture, its resistance to frost and drought. Almost half of the bread composition is represented by carbohydrates, in which starch takes the main place (up to 80%). Under the influence of enzymes, it is broken down to simple sugars that the body needs. The total digestibility of bread carbohydrates reaches 90-92%. The protein substances of bread are of the utmost importance, thanks to which a third of a person’s daily needs are often covered in our diet. Bread is the main source of supply for the body with vitamins B1, B2, PP. It is rich in phosphorus, potassium, magnesium, sulfur.

Comparative evaluation of varieties of winter hard wheat by the weight of 1000 grains with different morphotype of the germ

Abstracts. The productivity of plants depends on the weight of 1000 grains (M1000), the density of the productive stalk, the number of grains per ear, cultivation conditions, etc. The aim of the research was to comparatively evaluate M1000 in seeds differing in the morphology of the embryonic part, in varieties of durum winter wheat bred by the Agrarian Scientific Center “Donskoy”. The weight of 1000 grains were determined according to the State Standard 10842-89. The most productive and frequently encountered are the seeds with the main morphotypes 2, 3, 4, and 5, and the seeds with minor morphotypes 1a, 1, 6, and 7 make up 5%. An average positive relationship with M1000 of the entire heap of seeds was shown only for seeds of 2 main morphotypes - embryo morphotypes 2 (r = 0.45) and embryo morphotypes 5 (r = 0.42). Indicator M1000 embryo morphotypes 3 is not associated with M1000 of the whole seed heap, and all other embryo morphotypes for this trait have medium and strong negative correlation. Consequently, obtaining a fully formed grain in the dry spring and summer period is ensured by the stability of the filling of seeds of the main morphotypes 2 and 5.

Winter hard wheat in Kursk Region

Kursk Federal Agricultural Research Center, together with National Grain Center named after P.P. Lukyanenko, has been studying and selecting hybrid populations, lines and varieties of hard winter wheat since 2012. Since 2017, they have been studied for ecological plasticity and the presence of economically valuable features when cultivating in the Central Chernozem Region (Kursk Region) varieties of winter hard wheat bred by FSBSI “Agricultural Research Center “Donskoy”on the basis of agreements on creative and scientific cooperation. At this stage of research, a large number of seedlings of winter hard wheat were tested, of which the most promising ones were identified. Using highly effective methods of ecological selection and having worked out breeding material in the environmental breeding laboratory of Kursk FARC, research data for 2018-2020. on yield, resistance to creep, overwintering, crop structure (height of plants, number of plants, number of stems, number of productive stems, total bush, productive bush, mass of 1000 grains, length of main spike, number of grains in main spike, weight of grain from one plant) and grain quality, on the basis of which grades and lines of winter hard wheat are evaluated. Over the years of research, weather conditions have developed in a variety of ways. Adverse environmental factors made it possible to better assess the level of adaptability of the studied sorto samples to abiostresses. In this regard an important task of joint breeding, is to increase environmental sustainability, the ability to ensure high stable yields in the soil and climatic conditions of the cultivation region.

Research of Malting Procedures for Winter Hard Wheat Varieties—Part I

This paper examines the influence of the malting process of red hard wheat varieties (which have many characteristics of soft wheat varieties and represent a transitional form between durum and soft wheat). According to the values of total and soluble proteins and viscosity of wort these wheat varieties belong to the second malting quality group. To establish the individual response of each variety and estimate how the chosen varieties respond in groups to different process conditions, sixteen varieties were selected and malted according to the standard procedure (A), restrictive procedure (B), and intense procedure (C). Starting wheat, indicators of micromalting process success, and finished malts were analyzed. It was found that the restrictive procedure (B) gives poor results for the values of proteolysis performance parameters (soluble N, free amino nitrogen (FAN)) with simultaneous disturbance and values of cytolytic degradation (viscosity and filtration time) and extract yield. At the same time, this procedure lacks a stronger individual response of an individual variety to the process conditions during malting (F/C difference and extract yield). The optimal malting process for the specified assortment would include the modification of processes B and C in a way to alleviate the restrictive conditions in process B, or in a way to reduce the intensity of the decomposition in process C.