R.R. Ismagilov, L.F. Gaysina
Bashkir State Agrarian University, 50-letiya Octyabrya Str., 34, Ufa, 450001, Russia
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Summary. The researches were aimed to determine the baking qualities of grain of new F1 hybrids of winter rye compared with population-grade Chulpan 7. It was established that the form stability of bread made of grain of winter rye hybrids is high enough (0,67-0,78). The hybrid Palazzo has greatest indx of form stability of bread (0,78) among hybrids, the hybrid Visello has highest volume of bread (185 cm3). Bread made of hybrid Picasso grain has a uniform porosity with small voids. The falling number of winter rye hybrids grain is very high (257-301 s) and hybrid Picasso has the highest value of this indicator (257 s) compared with the grade Chulpan 7 (207 s). The content of water soluble pentosans in hybrid Picasso grain (2,63%) is not significantly different from the value in population grade Chulpan 7 (2,67%). The hybrid Guttino grain has the highest concentration of water soluble pentosans (2,89%), and the hybrid Brasetto grain has the lowest (2,55%). The influence of the water-soluble pentosans content in grain hybrids of winter rye bread on the form stability was found (r = 0,671), increasing the content of water-soluble pentosans by 1 percent led to increase form stability of bread by 0,102 units. Viscosity of water extract of grain hybrids of winter rye is prone to intervarietal variability. Kinematic viscosity of water extract of hybrid Picasso grain (53,18 Cct) is slightly higher in comparison with the population variety Chulpan 7 (49,81 Cct). Hybrid Guttino grain possesses relatively high viscosity of water extract (69,18 Cct). Form stability of bread increased by increasing the viscosity of water extract of grain (r = 0,598). Kinematic viscosity of water extract of grain significantly characterizes the content of water-soluble pentosans in grain hybrids of winter rye (r = 0,481).
Keywords: rye, F1 hybrids, baking quality, falling number, water-soluble pentosans, viscosity of water extract.
Author Details: R.R. Ismagilov, Dr. Sc. (Agr.), Head of Department (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.), L.F. Gaysina, Post graduate Student.
For citation: Ismagilov R.R., Gaysina L.F. The baking qualities of grain hybrids of winter rye // Dostizheniya nauki i tekhniki APK. 2015. T.29. №1. pp. 24-26 (In Russ)