Improvement of the method of rheological assessment of grain quality in the spring wheat breeding
It was established that the question of the grain quality of spring durum wheat is the main one when developing new varieties. First of all, it is important for manufacturers of food products (pasta, cereals) and the grain market as a whole. To create popular varieties, the breeders need methods for...
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| Format: | Article |
| Language: | Russian |
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Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”"
2020-04-01
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| Series: | Зерновое хозяйство России |
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| Online Access: | https://www.zhros.online/jour/article/view/867 |
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| author | S. N. Gaponov G. I. Shutareva N. M. Tsetva I. S. Tsetva I. V. Milovanov |
| author_facet | S. N. Gaponov G. I. Shutareva N. M. Tsetva I. S. Tsetva I. V. Milovanov |
| author_sort | S. N. Gaponov |
| collection | DOAJ |
| description | It was established that the question of the grain quality of spring durum wheat is the main one when developing new varieties. First of all, it is important for manufacturers of food products (pasta, cereals) and the grain market as a whole. To create popular varieties, the breeders need methods for evaluating grain material at the early stages of selecting experimental material. One of such express-methods is the method of assessment of the rheological properties of dough made from durum wheat flour (semolina) according to the rating scale of the mixographic curve. It has been found out that the stronger and more elastic gluten is, the more resistant to be overboiled pasta is, and therefore better their nutritional and culinary properties are. This is especially important for the production of thin spaghetti. It has been determined that the rheological indices of the new spring durum wheat variety “Pamyati Vasilchuka” during dough kneading do not correspond to any of the nine points on the rating scale of mixographic curves. There has been considered the possibility to increase the mixogram rating scale to 10 points. |
| format | Article |
| id | doaj-art-7b0cbc06bc394251abae7413be1e172e |
| institution | Kabale University |
| issn | 2079-8725 2079-8733 |
| language | Russian |
| publishDate | 2020-04-01 |
| publisher | Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”" |
| record_format | Article |
| series | Зерновое хозяйство России |
| spelling | doaj-art-7b0cbc06bc394251abae7413be1e172e2025-08-20T03:35:01ZrusFederal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”"Зерновое хозяйство России2079-87252079-87332020-04-0101495310.31367/2079-8725-2020-67-1-49-53544Improvement of the method of rheological assessment of grain quality in the spring wheat breedingS. N. Gaponov0G. I. Shutareva1N. M. Tsetva2I. S. Tsetva3I. V. Milovanov4FSBSI “RIA of the South-East”FSBSI “RIA of the South-East”FSBSI “RIA of the South-East”FSBSI “RIA of the South-East”FSBSI “RIA of the South-East”It was established that the question of the grain quality of spring durum wheat is the main one when developing new varieties. First of all, it is important for manufacturers of food products (pasta, cereals) and the grain market as a whole. To create popular varieties, the breeders need methods for evaluating grain material at the early stages of selecting experimental material. One of such express-methods is the method of assessment of the rheological properties of dough made from durum wheat flour (semolina) according to the rating scale of the mixographic curve. It has been found out that the stronger and more elastic gluten is, the more resistant to be overboiled pasta is, and therefore better their nutritional and culinary properties are. This is especially important for the production of thin spaghetti. It has been determined that the rheological indices of the new spring durum wheat variety “Pamyati Vasilchuka” during dough kneading do not correspond to any of the nine points on the rating scale of mixographic curves. There has been considered the possibility to increase the mixogram rating scale to 10 points.https://www.zhros.online/jour/article/view/867spring durum wheatvarietymixographqualitymixogram rating scale |
| spellingShingle | S. N. Gaponov G. I. Shutareva N. M. Tsetva I. S. Tsetva I. V. Milovanov Improvement of the method of rheological assessment of grain quality in the spring wheat breeding Зерновое хозяйство России spring durum wheat variety mixograph quality mixogram rating scale |
| title | Improvement of the method of rheological assessment of grain quality in the spring wheat breeding |
| title_full | Improvement of the method of rheological assessment of grain quality in the spring wheat breeding |
| title_fullStr | Improvement of the method of rheological assessment of grain quality in the spring wheat breeding |
| title_full_unstemmed | Improvement of the method of rheological assessment of grain quality in the spring wheat breeding |
| title_short | Improvement of the method of rheological assessment of grain quality in the spring wheat breeding |
| title_sort | improvement of the method of rheological assessment of grain quality in the spring wheat breeding |
| topic | spring durum wheat variety mixograph quality mixogram rating scale |
| url | https://www.zhros.online/jour/article/view/867 |
| work_keys_str_mv | AT sngaponov improvementofthemethodofrheologicalassessmentofgrainqualityinthespringwheatbreeding AT gishutareva improvementofthemethodofrheologicalassessmentofgrainqualityinthespringwheatbreeding AT nmtsetva improvementofthemethodofrheologicalassessmentofgrainqualityinthespringwheatbreeding AT istsetva improvementofthemethodofrheologicalassessmentofgrainqualityinthespringwheatbreeding AT ivmilovanov improvementofthemethodofrheologicalassessmentofgrainqualityinthespringwheatbreeding |