A. A. Sukhorukov, N. E. Bugakova
Tulajkov Samara Research Agricultural Institute, Samara Federal Research Center, Russian Academy of Sciences, ul. K. Marksa, 41, pos. Bezenchuk, Bezenchukskii r-n, Samarskaya obl., 446254, Russian Federation
Abstract. The studies were carried out in 2014-2021 in the Samara region to assess the adaptive potential of soft winter wheat varieties approved for use in the production of rheological and baking properties of dough under varying environmental conditions. The research material was six varieties of winter wheat (Bazis, Bezenchukskaya 380, Biryuza, V’yuga, Malahit, Svetoch). Adaptive potential was assessed by the method of A. A. Rosielle, J. Hamblin. The average value of the indicator «time of formation and stability of the dough» for the variety Bezenchukskaya 380 was 13 minutes, V’yuga – 11.3, Bazis – 9.9, Biryuza – 8.3, Malahit – 6.5, Svetoch – 6.6 minutes. Stress-resistant, genetically flexible, with an average phenotypic stability (SF) of this trait varieties have been identified – Bezenchukskaya 380 (SF=1.9), Biryuza (SF=2.8). The average value of the “dough dilution” indicator for the variety Bezenchukskaya 380 was 46 farinograph units, V’yuga – 42, Bazis – 87, Biryuza – 53, Malachit – 55, Svetoch – 62. Stress-resistant varieties (genetic flexibility 50; 55 and 40 farinograph units, respectively) were identified in the formation of the trait “dough dilution” – Bezenchukskaya 380, V’yuga, Malachit. The average value of the indicator “valorimetric assessment” of the variety Bezenchukskaya 380 was 86, V’yuga – 78, Bazis – 64, Biryuza – 83, Malachit – 71, Svetoch – 66 valorimeter units. Stress-resistant for this trait are varieties Bezenchukskaya 380, Biryuza, V’yuga with genetic flexibility of 84, 76 and 74 valorimeter units, respectively; varieties with high phenotypic stability of the trait – Bezenchukskaya 380 (SF=1.2), Biryuza (SF=1.4); cultivars with medium trait stability – V’yuga (SF=1.8), Malachit (SF=1.8). The Biryuza variety (SF=1.4) has an average phenotypic stability in terms of “bread volume yield”. Phenotypically stable varieties on the basis of “evaluation of bread” are V’yuga (SF=1.1), Biryuza (SF=1.2), Malachit (SF=1.2). According to the set of indicators of the adaptability of the rheological properties of the dough, the varieties Bezenchukskaya 380, Biryuza, V’yuga are distinguished, according to the quality of bread – V’yuga, Biryuza.
Keywords: wheat (Triticum aestivum L.); adaptability; variability; dough rheological properties; flour baking properties.
Author Details: A. A. Sukhorukov, Cand. Sc. (Agr.), senior research fellow; N. E. Bugakova, junior research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.)
For citation: Sukhorukov AA, Bugakova NE. [Adaptive potential of soft winter wheat varieties in terms of rheological and baking properties of dough and quality of bread in the Middle Volga region]. Dostizheniya nauki i tekhniki APK. 2022;36(10):28-32. Russian. doi: 10.53859/02352451_2022_36_10_28.