T.B. Kulevatova, L.V. Andreyeva, A.I. Pryanishnikov, L.N. Zlobina, R.A. Avtayev
Agricultural Research Institute of South-East Region, ul. Tulaykova, 7, Saratov, 410010, Russian Federation
Summary. The investigations were carried out in order to determine the informative value of non-traditional indices of technological properties of winter wheat grain. Test bread was baked according to the methodology of the state variety testing of agricultural crops. The content and the quality of gluten were determined according to GOST 27839-2013; physical properties of dough were determined using a Mixolab instrument (GOST R 54498-2011) and an alveograph. The rheological properties of suspensions on the basis on grist were evaluated on Brabender viscograph in rotation mode under a fixed deformation load. As a non-traditional criteria for the breeding, the indices of the rheological properties of dough in the Chopin-S Mixolab Protocol were considered: the time of dough formation (min), dough stability (min); the energy absorbed by dough during kneading (PA, W*h/kg); extremum points of the rheological curves (C2, C5, N*m). The weather conditions in 2011 and 2012 were characterized as unfavorable for obtaining high-quality grain. In 2013 the periods of grain formation and grain-filling (June and July) were distinguished by relatively high moisture availability. The analysis of the contingency between the Mixolabograms data and the traditional quality parameters showed the correlations between the stability of dough and the content of gluten ( 0.6003*; -0.4993), between the stability of dough and the GSI-1 data (-0.4897; -0.7292**) in 2011 and 2012. No contingency was found in 2013. RA correlates with flour strength computed on the alveograph (0.6997*), with the maximum height computed on the amylograph (0.5014), and with the temperature difference between start and finish of suspension gelatinization (0.7537*). The indices of the rheological curves of dough on the basis of soft winter wheat carry important information not only for technologists but also for breeders.
Keywords: winter wheat, Mixolab, rheological properties of dough, grain quality.
Author Details: T.B. Kulevatova, Cand.Sc. (Biol.), leading research fellow (е-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); L.V. Andreyeva, Cand.Sc. (Agr.), head of laboratory; A.I. Pryanishnikov, D.Sc. (Agr.), director; L.N. Zlobina, Cand.Sc. (Agr.), research fellow; R.A. Avtayev, deputy director.
For citation: Kulevatova T.B., Andreyeva L.V., Pryanishnikov A.I., Zlobina L.N., Avtayev R.A. About the Test Methods for Winter Wheat Quality. Dostizheniya nauki i tekhniki APK. 2016. V.30. No. 6. Pp. 25-28 (in Russ.).