FLOUR PROPERTIES OF SOFT WINTER WHEAT DEPENDING ON THE VARIETY

Abstract

Subject. The study of the properties of the wheat grain variety through the assessment of their flour-milling indicators makes it possible to reasonably establish recommendations for their use. Purpose. Assessment of flour-milling properties of soft winter wheat grain of Ukrainian breeding varieties Darunok Podillia (control) and Aliot, as well as European varieties Skagen, Nordica, Avenue, which are respectively of German, Czech and French origin in the conditions of the Right Bank Forest-Steppe of Ukraine. Methods. To determine quality of the grain, standard research methods were used based on flour-milling indicators. Results. Grain of Darunok Podillia variety belongs to the third class of wheat. The decrease in quality was influenced by the vitreousness of the grain (35.9%), as well as value of the mass content of protein (12.8%), which corresponded to the norms of the second class of soft wheat grain. Despite the high content of fiber (28.6%) and protein (13.4%), soft wheat grain of Aliot variety is determined by the vitreousness index (only 32.7%) as wheat of the third class. On the other hand, Nordica wheat grain is identified as third-class due to the indicator of the mass content of protein at the level of 12.2% and vitreousness – 39.2%. The leader in terms of grain vitreousness (58.4%), among the variants of the experiment, French wheat variety Avenue was also determined to be only the third class in terms of protein content (12.3%). Skagen wheat sample was determined to be the best in terms of a number of indicators, characterized by high values of crude fiber (31.7%), protein (15.0%), vitreousness (42.4%) and a sedimentation index at the level of 57.4 ml. Scope of results. Grain sedimentation index of Aliot and Skagen varieties characterizes the named varieties as particularly valuable in bread baking. Highly vitreous grain of French wheat variety Avenue is recommended to be used to enrich baking flour.