| Abstrakt: |
The studies were carried out in 2018–2022 in Samara oblast in order to identify the influence of the parameters of the carbohydrate–amylase complex and protein content in grain on baking properties in order to use the most informative indicators in the selection of winter rye for baking in the conditions of the Middle Volga region. The material was four varieties and three promising lines: Saratovskaya 7 (standard), Bezenchukskaya 87, Bezenchukskaya 110, and Antares and lines GK‑80, GKNP‑3, and GKNP‑4. The soil is ordinary chernozem, medium deep, medium loamy, predecessor of pure fallow, repeated four times. The main parameters that determine the state of starch and influence the rheological properties of rye dough and baking evaluation were as follows: the falling number indicator of 188–255 s and the maximum viscosity on the amylograph of 424–570 u.a. The relationship between the height of the amylogram and the falling number in 2019, 2020, and 2022 was strongly positive (r = 0.95; r = 0.89; r = 0.92). In 2020 and 2021, there was a positive correlation between the height of the amylogram and the volumetric yield of bread (r = 0.86; r = 0.82), the falling number in these years was also significantly positively correlated with the volumetric yield of bread (r = 0.65; r = 0.76). On average, over the years of research, the content of water-soluble pentosans, depending on the variety, varied from 2.46 to 3.00%. In 2019, the highest values of this indicator were noted: 2.70–3.55%; the volume of bread was also the highest (520–655 cm3), and a positive relationship was noted only this year between the values of these indicators (r = 0.72). The relationship between pentosans and the falling number, which is also responsible for the baking properties of winter rye, was significantly positive in 2019, 2020, and 2022. (r = 0.80; r = 0.78; r = 0.70). Protein content was positively correlated with bread volume yield (r = 0.80; r = 0.75) only in 2018 and 2019. A negative correlation was established between protein content and amylogram height in 2019, 2020, 2021, and 2022 (r = –0.80; r = –0.80; r = –0.82; r = –0.78). There is also a negative relationship between protein content and the number of falls in 2019, 2020, and 2022 (r = –0.84; r = –0.80; r = –0.67). When selecting varieties of winter rye for baking, it is necessary to carry out conjugate selection based on the height of the amylogram and the falling number while stabilizing the protein at an acceptable level of 12.0–12.8%. [ABSTRACT FROM AUTHOR] |
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