THE STUDY OF BREAD WHEAT VARIETIES OF AZERBAIJAN IN TERMS OF THE FALLING NUMBER

Wheat ranks first as a staple food therefore; the study of its quality always raises the question for scientists to find ways to manage it. The purpose of the study was to analyze the technological and baking indicators, in particular, the number of falling varieties of soft wheat of Azerbaijani selection in rainfed conditions. The Hagberg Falling Number is a measure of the activity of alpha-amylase, if the value of this enzyme is low, so the dough will be viscous and sticky. The material for the study was varieties of local breeding grown in rainfed conditions in Jalilabad Regional Experimental Station, of Research Institute of Crop Husbandry. The results of carried out experiments have shown that varieties grown in rainfed zones have a falling number ranging from 300 to 474 seconds, that is, varieties with indicators of 250 seconds are completely absent among the studied varieties. The IDK index of these varieties varies in the range of 98.6-99.1 (according to the instrument indicator), usually with such an IDK indicator, the varieties give good bread. The analyzes were carried out over two years. Calculated analyzes the correlation between the falling number and bread volume r=-0.904, r=-0.809, with the falling number and gluten index r=- 0.321, r=0.364, respectively. Despite the fact that the GD index for several varieties was 103.0-111.2 (a.i.), the high gluten index (29.8% - 32.2%) had a positive effect on the volume of bread, so we can say that, even with an increased GDI in rainfed condition, can be obtained bread with a high volume. The Azeri variety with a low level of gluten quality (102.0-112.0 a.i.) turned out with a high volume of bread (600, 650 sm3). A similar picture is also observed in the Murov-2 variety, where the GD index was 106.2-108.1 a.i., and the volume of bread reached to 590 sm3, 530 sm3 (by year, respectively). This proved once again that, even with a relatively low quality of gluten, good bread can be baked. The volume of bread also depended on the amount of gluten, and high gluten content provided a high volume of bread, even with low gluten quality. Falling number and gluten content are negatively correlated, but falling number and bread volume are positively correlated. High gluten has a positive correlation with bread volume, while GDI has a negligible relationship with all technological indicators.