COMPARATIVE ASSESSMENT OF BAKING QUALITY OF VARIETIES AND HYBRIDS OF WINTER RYE

COMPARATIVE ASSESSMENT OF BAKING QUALITY OF VARIETIES AND HYBRIDS OF WINTER RYE

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The article represents the results of study of baking quality of popular varieties ‘Chulpan 7’ and hybrids F1 of winter rye. It’s shown that baking traits of grain hybrids are the same or a bit better of the variety ‘Chulpan 7’. Grain falling number of the hybrids was higher compared with the variet...

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Bibliographic Details
Main Authors: R. R. Ismagilov, L. F. Gaysina
Format: Article
Language:Russian
Published: Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”" 2018-05-01
Series:Зерновое хозяйство России
Subjects:
rye
hybrids f1
variety
baking quality (trait)
falling number
pentosans
viscosity of aqueous extraction
Online Access:https://www.zhros.ru/jour/article/view/279

Internet

https://www.zhros.ru/jour/article/view/279

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