Grain quality of winter soft wheat varieties of Belarussian selection | Качество зерна сортов озимой мягкой пшеницы белорусской селекции
2011
Koptik, I.K. | Shempel, T.P., National Academy of Sciences (Belarus). Scientific and Practical Center for Arable Farming
In the conditions of the republic of Belarus there was shown the efficiency of a long-term purposeful breeding work on winter soft wheat (Triticum aestivum) for technological and baking qualities. It has been established that quality depends on the variety used. In the conditions of Belarus the most valuable varieties in terms of quality were Bylina, Legenda, Kapylianka. The studied varieties have high thousand kernel weight, vitreousness grain, as well as content of protein and gluten. According to the classification the studied varieties belong to fillers and are suitable for bakery products of good quality. In course of the study there was given characterstic of different winter wheat varieties according to grain quality and gluten and protein content. There were analyzed physical properties of dough and bakery properties of different winter wheat varieties.
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Эту запись предоставил National Academy of Sciences of Belarus