FEATURES OF RHEOLOGICAL PROPERTIES OF THE DOUGH BASED ON SPRING SOFT WHEAT
2022
Kulevatova, T.B | Zlobina, L.N. | Beketova, G.A. | Andreeva, L.V.
The purpose of this work was to evaluate a complex quality indicator (state and behavior during dough kneading) of grain varieties of spring soft wheat of the main competitive variety testing (OKI) and to identify the most promising of them for further work. The objects of the study were the varieties and promising lines Saratovskaya 29, Lutescens 2297, Lutescens 2316, Favorit, Saratovskaya 68, Saratovskaya 76, Erythrospermum 2305, Erythrospermum 2253, Erythrospermum 2279, Erythrospermum 2280, Erythrospermum 2309, Saratovskaya 55, Albidum 2295, Albidum 2312, Grecum 2282, Grecum 2283 crops of three years (2019-2021). Field repetition twofold. The accounting area of the plot is 16.8 m2. The soils are thin southern chernozem. The predecessor is winter wheat. The weather conditions during the years of the experiment were different. The quality of the grain was judged by the stability of the dough (min.), the quantitative expression of the extremum points of the mixolabogram C2, C3, C4, C5 (N*m) and the energy expended by the dough sample during kneading RA (W*h/kg). The results were subjected to a one-way analysis of variance. Rheological curves were obtained, the revealed significance of differences in characteristics turned out to be high in almost all, except for C3 in 2019 and 2021. The variability of the most important indicator of test stability in 2019 was 8.0-11.4 min; in 2020 - 8.9-11.2 min and in 2021 6.7-11.0 min. Quantitative expression of indicators indicates the high quality of the material of the main competitive test, allows you to use them in breeding for quality, and as improvers in production. The exception is the line Albidum 2295.
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