Published date: Nov 25 2019

Journal Title: KnE Life Sciences

Issue title: International Scientific and Practical Conference “AgroSMART – Smart Solutions for Agriculture”

Pages: 1023–1037

DOI: 10.18502/kls.v4i14.5701

Yulia Alexandrovna Letyago77720143684@mail.ruAssociate Professor of the Department of Food Technology Northern Trans-Ural State Agricultural University, Tyumen, Russia

Raisa Ivanovna BelkinaProfessor of the department of ”Technologies of production, storage and processing of crop” Northern Trans-Ural State Agricultural University, Tyumen, Russia

The article presents the results of the technological properties of grain of strong wheat varieties Novosibirskaya 15, Novosibirskaya 29, SKENT-1 and valuable Iren, Krasnoufimskaya 100, Lutescens 70, Tyumenskaya 25. The results of the evaluation of the mixing ability of flour of varieties of strong wheat are presented. The varieties of spring soft wheat were grown in 2010–2012 on the experimental field of Agrotechnological Institute of the SAU of the Northern Trans-Urals (the zone of the northern forest-steppe of the Tyumen region). The soil of the experimental field is leached chernozem, heavy loam in granulometric composition. The predecessor is annual herbs. The fertilizers were applied in the amount of 4 t/ha per grain yield. Soil cultivation is generally accepted for the culture in the zone. Laboratory studies were performed in the laboratories of the Agrobiotechnological Center of State Agrarian University of Northern Trans-Urals and Kurgan Research Institute of Agriculture. The results showed that by type of grain Tyumenskaya 25 showed the best results: high rates in 2010 and 2011 (781 and 787 g/l) and higher rates compared to the other varieties in arid period in 2012 (723 g/l). By the number of gluten, strong wheat varieties Novosibirskaya 15 and Novosibirskaya 29, valuable wheat varieties Iren and Tyumen 25 corresponded to the standards of the first class of GOST (at least 32 %). The same varieties were distinguished by the highest physical properties of the test when evaluated on a pharynograph and alveograph. The standards for strong wheat corresponded to the volume of bread from flour varieties Novosibirskaya 15 (1355 cm3) and Novosibirskaya 29 (1207 cm3). The mixing ability of flour of a strong wheat variety of Novosibirskaya 15 was manifested to a greater extent in the variant with a share of 50 % in a mixture with weak wheat. The improvement effect was 20–24 %. Under the conditions of production experience, the mixing ability of flour of strong wheat variety Novosibirskaya 29 when added to flour from grain of Ikar grade was also the highest in the variant with a ratio of 50: 50 %. The improvement effect was 29 %.

[1] Koshelev, B.S. (2003). Organizational -- Economic Basics of Grain Production in Western Siberia. Omsk: Ed. OmGAU, 360 p.

[2] Fomina, O.N., Levin, A.M., Narseev, A.V. (2000). Corn. Quality and safety control according to international standards. Moscow: VNIIstandard, 364 p.

[3] Diaconu, A., Krutikov, I. (2010). Quality and prospects for the use of spring soft wheat grain in bakery. Bakery products, no. 6, pp. 40–41.

[4] Loginov Yu.P., Cossack, A.A., Yudin, A.A. (2012). Varietal resources of spring soft wheat in Western Siberia and their improvement in the future. Siberian Bulletin of Agricultural Science, no. 3(226), pp. 18–24.

[5] Loginov, Yu.P., Cossack, A.A., Yakubyshina, L.I. (2012). Spring wheat in the Tyumen region (biological characteristics of growth and development). Tyumen: ed. Tyum. agr. Acad. Union, 116 p.

[6] Cossack, A.A., Loginov, Yu.P., Shamanin, V.P., Yudin, A.A. (2015). Selection of adaptive varieties of spring wheat in Siberia. Grain Economy of Russia, no. 1, pp. 26–30.

[7] Cossack, A.A., Loginov, Yu.P. (2018). Comparative study of mid-season and midlate varieties of strong wheat of Siberian selection in the forest-steppe zone of the Tyumen region. Agricultural science of the Euro-North-East, vol. 67, no. 6, pp. 33–41. DOI: 10.30766/2072-9081.2018.67.6.33-41.

[8] Sinitsyn, S.S. (1987). A systematic approach to solving the problem of wheat grain. Bulletin of agricultural science, no. 7, pp. 53–59.

[9] Yusov, V.S., Evdokimov, M.G. (2000). Comparative assessment of environmental plasticity and stability parameters of spring durum wheat varieties. Agriculture of Siberia at the turn of the century: results and development prospects: Novosibirskaya, pp. 88–89.

[10] Kozlova, T.A. (2010). Productivity and grain quality of spring wheat varieties depending on soil -- climatic zones of cultivation of Zauralye. Agrarian Bulletin of the Urals, no. 6(72), pp. 39–41.

[11] Belkina, R.I., Akhtariyev, T.S., Kucherov, D.I., Maslenko, M.I., Savchenko, A.A., Moiseeva, K.V. (2017). Productivity and grain quality of spring soft wheat in the Northern Trans-Urals. Tyumen, 188 p.

[12] Letyago, Y.A., Belkina, R.I. (2018). Quality of Varieties of Spring Soft Wheat Grain and their Ranking for Baking Strength. International scientific and practical conference ``AgroSMART -- Smart solutions for agriculture'' (AgroSMART 2018), pp. 449–452. DOI: https://doi.org/10.2991/agrosmart-18-18, 2018.84.

[13] Melnikov, N.I., Mottsevenko, T.V. (1969). On the assessment of the baking and mixing power of wheat varieties. Selection and seed production, no. 5.

[14] Malyuga, N.G., Tarasenko, N.D. (1981). Strong wheat cultivation. Moscow: Rosselkhozizdat, 94 p.

[15] Belousova, E.M. (1990). Classification of wheat varieties by baking power. Selection and seed production, no. 4, pp. 16–19.