TECHNOLOGICAL POTENTIAL OF NEW WHEAT VARIETIES OF OREL BREEDING
2023
Khmeleva, E.V. | Kandrokov, R.Kh. | Berezina, N.A. | Korolev, D.N. | Sidorenko, V.S.
The aim of the research is to determine the potential flour-milling and baking properties of new varieties of wheat grain (Sineva, Orlovskaya 32) grown in the Orel region. It is established that the studied wheat varieties have good flour-milling properties and can be recommended for processing into varietal baking flour at flour mills when making milling mixtures. The milling batch consisting of 50 % of wheat grain of Sineva variety and 50 % of wheat grain of Orlovskaya 32 variety is presented, the formation of which allowed to provide the value of crude gluten content corresponding to GOST requirements for baking flour, as one of the main indicators forming such important for consumers quality indicators of products as volume, porosity and form stability of bread.
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