The Quality of Grain and Flour of Winter Soft Wheat in the Inter-Station Test

Abstract

The article presents the characteristics of 66 varieties of winter soft wheat of various ecological origin in terms of grain and flour quality (protein and gluten content in the grain, SDS sedimentation, volume yield of bread and general bakery evaluation). The value of wheat is determined by its chemical composition, technological and nutritional advantages. The purpose of the research is a comparative assessment of winter soft wheat varieties of various origins according to the qualitative indicators of grain and flour, as well as the identification of sources of these characteristics. On average, for three years (2019–2021), high values of quality indicators of winter soft wheat were obtained for the corn for grain predecessor. The 2020–2021 agricultural year turned out to be the most favourable. According to GOST 9353-2016, 10 varieties corresponded to the second quality class (protein content—at least 13.50%, gluten content—at least 28.0%): “Aksinya”, “Chef”, “Asket”, “Lydia”, “Volnitsa”, “Zhavoronok” (ASC “Donskoy”), “Kavalerka”, “Iliad”, “Nasyp”, “Alievich” (P. P. Lukyanenko NCZ). According to the results of a three-year study, a number of sources of high values of grain and flour quality indicators were identified. The isolated genotypes are recommended to be used in breeding programs aimed at improving the quality of winter soft wheat. Comparing the values of qualitative indicators of samples of winter soft wheat of various origins, the superiority of varieties created in the FSBSI “ASC “Donskoy” is noted. According to most of the studied characteristics, the varieties of the ASC “Donskoy” on average surpassed the genotypes of other originators. Samples from the Federal Rostov Agricultural Research Center were distinguished by the size of sediment.