N.Z. Vasilova, D-l.F. Askhadullin, D-r.F. Askhadullin, E.Z. Bagavieva, M.R. Tazutdinova, G.R. Nasihova, I.I. Khusainova
Tatarian Agricultural Research Institute, ul. Orenburgskii trakt, 48, Kazan’, 420059, Russian Federation
Summary. The influence of soil and climatic conditions of the region on the quality of wheat grain is undeniable, at the same time, there are research results, convincingly proving the existence of varieties with good baking and milling properties, which are more adaptive in the parameters of grain quality. The purpose of our research was the investigation of formation regularities of grain quality from the zoned cultivars of spring soft wheat under conditions of Pre-Kama zone of the Republic of Tatarstan (more moist and cool part of the republic), in order to identify varieties stably forming grain of high quality, satisfying the requirements of the baking industry. The analysis of grain quality of 15 varieties of spring soft wheat, approved for use in the Republic of Tatarstan, was carried out in the seven-year investigation. The protein and gluten contents in grain depended on the hydrothermal coefficient and the amount of precipitation in July (the period of grain formation). The genotype has a greater effect on gluten content in grain, weight of 1000 grains, the time of formation and stability of dough, as well as on valorimeter score; the cultivation conditions influence protein content in grain, bread volume, hardness of grain and water absorption capacity of flour. The flour strength is characterized by strong variability; grain unit, content and gluten quality (IDK-1), valorimeter score are characterized by weak variability. Dilution of dough and maximal overpressure are distinguished by strong variability over growing conditions and average one over varieties. Tulaikovskaya 10 variety has the best combination of quality parameters, it is also more adaptive in quality parameters. According to the most characteristics, the quality of grain of the zoned cultivars complies with the requirements to “strong” and “valuable” wheat. The exception is the strength of flour, which meets the requirements of “strong” and “valuable” wheat only in the varieties Tulaikovskaya 10, Khayat, Kazanskaya Yubileinaya and Zlata. In compliance with the “technological discipline,” the conditions of the region are favorable for the production of grain of spring soft wheat of high quality, even for the varieties considered as “fillers”.
Keywords: spring soft wheat, variety, grain quality, protein, gluten, rheological properties of dough.
Author Details: N.Z. Vasilova, Cand. Sc. (Agr.), head of laboratory (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); D-l.F. Askhadullin, Cand. Sc. (Agr.), senior research fellow; D-r.F. Askhadullin, Cand. Sc. (Agr.), senior research fellow; E.Z. Bagavieva, Cand. Sc. (Agr.), senior research fellow; M.R. Tazutdinova, research fellow; G.R. Nasihova, junior research fellow; I.I. Khusainova, junior research fellow.
For citation: Vasilova N.Z., Askhadullin D-l.F., Askhadullin D-r.F., Bagavieva E.Z., Tazutdinova M.R., Nasihova G.R., Khusainova I.I. Formation of Grain Quality of Spring Soft Wheat Varieties. Dostizheniya nauki i tekhniki APK. 2016. V.30. No. 11. Pp. 42-44 (in Russ.).