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

• 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

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 variety ‘Chulpan 7’. The hybrid ‘Guttino’ possessed the greatest grain falling number. The varieties ‘Picasso’ and ‘Chulpan 7’ possess the same amount of water soluble pentosans in grain.  Among studies hybrids the hybrid ‘Guttino’ had the largest amount of water soluble pentosans in grain, but the hybrid ‘Brasetto’ had the smallest one. It was shown that a content of water soluble pentosans in winter rye grain had a significant effect on dimensional stability of bread. The larger amount of water soluble pentosans in grain increases dimensional stability of bread. The amount of the effect of water soluble pentosans on dimensional stability of bread is given in figures. If the amount of water soluble pentosans in grain is up to 1%, dimensional stability of bread is up to 0,102. Water soluble pentosans in grain of the hybrids have a slight negative effect on the volume of bread. Grain of the hybrid ‘Guttino’ possesses a comparatively high kinetic viscosity of aqueous extraction, but the hybrid ‘Brasetto’ possesses a low one. Increase of viscosity of aqueous extraction in grain increases dimensional stability of bread. It is shown a possibility to use viscosity of aqueous extraction for quantitative assessment of an amount of water soluble pentosans and baking traits of winter rye hybrids F1. Bread quality of the studied rye hybrids differ from the popular variety ‘Chulpan 7’ and among themselves in some traits. Among the hybrids ‘Brasetto’ possesses the smallest dimensional stability of bread. The hybrid ‘Visello’ has the largest loaf volume; the hybrids ‘Picasso’ and ‘Chulpan 7’ have the smallest one. Crust of bread baked from the grain of the hybrid ‘Picasso’ is smooth, without large cracks, the variety ‘Chulpan 7’ has a smooth, without large cracks crust. The bread crust of the hybrid ‘Picasso’ is of dark brown color, that of the hibrid ‘Chulpan 7’ and the others is from light brown to dark brown. Bread made from all these hybrids is of proper, round, not vague form. Bread baked from the hybrid ‘Picasso’ possesses a uniform porosity with small voids; bread of the variety ‘Chulpan 7’ is uniform, without any voids.