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Home / Conferences / XIV All-Russian Scientific and Practical Conference of Young Scientists “Achievements and Prospects of Development of the Agroindustrial Complex of Russia” with international participation, dedicated to the 300th anniversary of the Russian Academy of Sciences. / XIV All-Russian Scientific and Practical Conference of Young Scientists “Achievements and Prospects of Development of the Agroindustrial Complex of Russia” with international participation, dedicated to the 300th anniversary of the Russian Academy of Sciences
TECHNOLOGICAL PROPERTIES OF SOFT SPRING WHEAT VARIETIES BREEDING OF TATAR SCIENTIFIC RESEARCH INSTITUTE OF AGRICULTURE
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TECHNOLOGICAL PROPERTIES OF SOFT SPRING WHEAT VARIETIES BREEDING OF TATAR SCIENTIFIC RESEARCH INSTITUTE OF AGRICULTURE
Kirillova Elena 1
Ponomarev Sergey 2
Vasilova Nuraniya 3
Ashadullin Danil 4
Ashadullin Damir 5
Bagavieva El'mira 6
Authors:
1.  FGBNU Tatarskiy nauchno-issledovatel'skiy institut sel'skogo hozyaystva - obosoblennoe strukturnoe podrazdelenie Federal'nogo issledovatel'skogo centra KazNC RAN
g. Kazan', Russian Federation
2.  Tatarskiy nauchno-issledovatel'skiy institut sel'skogo hozyaystva – obosoblennoe strukturnoe podrazdelenie Federal'nogo gosudarstvennogo byudzhetnogo uchrezhdeniya nauki «Federal'nyy issledovatel'skiy centr «Kazanskiy nauchnyy centr Rossiyskoy akademii nauk»
g. Kazan', Russian Federation
3.  Tatar Scientific Research Institute of Agriculture - separate structural subdivision of “Federal Research Center “Kazan Research Center of the Russian Academy of Sciences” (general agriculture, plant protection and breeding, Researcher)
Russian Federation
4.  Tatar Scientific Research Institute of Agriculture, FRC Kazan Scientific Center, Russian Academy of Sciences (general agriculture, plant protection and breeding, Researcher)
Russian Federation
5.  Tatar Scientific Research Institute of Agriculture - separate structural subdivision of “Federal Research Center “Kazan Research Center of the Russian Academy of Sciences” (general agriculture, plant protection and breeding, Researcher)
Russian Federation
6.  Tatarskiy nauchno-issledovatel'skiy institut sel'skogo hozyaystva FIC KazNC RAN
Russian Federation
Type:
Сonference article
DOI:
https://doi.org/10.37071/conferencearticle_67337e3ff1e752.29295593
Published:
11.11.2024
Subject area:
633.111.1
Language:
Russian
Keywords:
soft wheat, ecological variety testing, flour strength, quality, protein, gluten, water absorption, valorimetric assessment
Abstract and keywords
Abstract (English):
According to the results of 4-year tests, the Hazine soft spring wheat variety showed very high baking qualities. The overall baking score, the average for the years was 4,84 points, the elasticity of the crumb was 4,85 points, the porosity was 4,93 points, the volume of bread was 579 ml. The varietal feature of the Sakara variety is the potential ability to accumulate a high protein content (15,9-18,5%); high flour strength (W=264-465 e. a.) and high dough elasticity (P/L = 2,09-3,96). The quality of Nadir grain meets the requirements of filler and valuable wheat

Keywords:
soft wheat, ecological variety testing, flour strength, quality, protein, gluten, water absorption, valorimetric assessment
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References

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