Vasylenko N. V., Pravdziva I. V., Koliuchyj V. T., Lysenko A. A.
Pages: 55-60.

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Abstract

The purpose. To determine extent of influence of genotype and weather environment on conditionality of physical and baking capacities of flour of new grades of soft spring wheat of Myronivka selection. Methods. General scientific and special: laboratory, technological analysis of flour, mathematical-statistical. Researches were carried out in 2015–2017 on the basis of Myronivka institute of wheat. Subjects of researches were quality factors of flour: content of protein and crude gluten, deformation index of gluten (DIG), «force» of flour (W), configuration of alveogram (P/L), volumetric exit of bread which was determined for new grades of soft spring wheat (Simkoda Myronivska, Panianka, MIP Zlata, Bozhena, Oksamyt Myronivskyi, Dubravka, MIP Svitlana, Elehiia Myronivska (standard)). Results. Main role in formation of physical properties of quality of flour of soft spring wheat played conditions of cultivation, variation of indexes was within the limits of 49,6–96,5%. The extent of influence of genotype was lower (to 32,6%), but on the majority of indexes authentic. The highest percentage of influence of genotypic component was registered for quality factors: «force» of flour, and index of deformation of gluten (32,6 and 28,8% accordingly). On the average on years high (280 u.a.) indices of «force» of flour had grades Simkoda Myronivska, Panianka, MIP Zlata, Bozhena, and Oksamyt Myronivskyi. Stable high level of attribute was formed with grades MIP Zlata (315–380 u.a.) and Oksamyt Myronivskyi (336–432 u.a.). Grades Simkoda Myronivska, Panianka, MIP Zlata, Bozhena, Oksamyt Myronivskyi, and Dubravka exceeded the standard (783 cm3) by volume of bread. The majority of grades matched the I-st group of quality of gluten on GID index. Conclusions. They determined crucial influence of conditions of year of growing and smaller, but authentic, of genotype of grade on the majority of probed attributes of quality of flour of soft spring wheat. The factor of genotype essentially influenced index of deformation of gluten and «force» of flour. Grades Simkoda Myronivska, MIP Zlata, Oksamyt Myronivskyi and Panianka may be allocated among probed grades on physical and baking capacities of flour, which by «force» of flour belong to group of strong wheat, and can be used in selection as a source of that attribute.

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Key words: protein, crude gluten, index of deformation of gluten, «force» of flour, volumetric exit of bread.

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