ADEQUACY OF THE ESTIMATION QUALITY GLUTEN DURUM WHEAT IN ACCORDANCE WITH PARAMETERS REGULATED STATE STANDARD
2019
P.N.Malichikov | E.N.Shabolkina | M.G.Myasnikova | V.S.Sidorenko
The Acting state standards, characterizing properties gluten and methods of their measurement, do not cover fully existing technological diversity in this area. In proofs purpose this thesis were a studied cultivars sample, differing on contents protein, gluten, its quality. The Study is organized on sample grain competitive strain test, seed nursery Samara Research Scientific Institute of Agriculture and ecology-geographical experiment (Bezenchuk, Kurgan, Barnaul, Orel). Was it As a result installed that main criterion quality of gluten, used State Standard – 52554-2006, - an index to deformation gluten (IDG), defined on grain sample, enough often it is impossible measure by reason of no washed gluten. In too time experimental sample grain with no washed gluten on parameter SDS sedimentation, mixograph, contents gluten and IDG in flour, are classified depending on cultivar as having weaken, average and strong gluten. In that events, when strong gluten cultivars Bezenchukskaya 209 and Zolotaya was not washed, distinctly revealed itself the ability gluten protein firmly to hold the particles of the shell grain, carbonhydrate complex which, being in composition protein shell, did not open in water, preventing shaping gluten. Considering these circumstance and that requirements both in breedings, and on the market of the Europe and North America to quality gluten have vastly broader spectrum, is offered develop the standards for sign: parameters of mixograph and SDS sedimentation, determined in the grain, gluten content in flour, index of gluten deformation (IDG) washed from the flour of the studied sample
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