Adaptivity of Winter Rye Varieties Based on Rheological Properties of Aqueous Meal Slurry

Autor: N. N. Nuzhdina, L. N. Zlobina, D.V. Goverdov, T. B. Kulevatova, T.Ya. Ermolaeva, I. A. Osyka, O. V. Krupnova
Rok vydání: 2021
Předmět:
Zdroj: Russian Agricultural Sciences. 47:466-472
ISSN: 1934-8037
1068-3674
DOI: 10.3103/s1068367421050050
Popis: Studies on the comparative assessment of the content of pentosans in grain and determination of the rheological properties of meal slurry (1 : 4) in 23 zoned varieties of winter rye of Russian breeding were carried out. The work was performed in 2017–2019. The viscosity in time and the rate of its increase, the relationship between the dynamics of changes in the slurry viscosity, the indicators of grain size, the volume of the tin bread, and the ratio of the height to the diameter of the hearth bread were calculated; the adaptability of varieties was calculated as the slurry viscosity, which reflects the content of pentosans in the grain. The products of varieties with a high viscosity of rye meal slurry and the stability of this trait in terms of ecological regression (S%(RG) < 5) are suitable for improving low-pentosan grain batches when used in bakery production. On average, Moskovskaya 12 (523.3 units of viscograph), Tantana (670.0 uV), Talovskaya 41 (581.7 uV), Chulpan 7 (696.7 uV), Falenskaya 4 (790.0 uV), and Rushnik (876.7 uV) varieties had such characteristics over 3 years. Grain of Saratov varieties Marusenka and Saratovskaya 7 with a low slurry viscosity (330.0 uV and 358.3 uV, respectively) and a high stability of this feature according to the regression coefficient (0.8 ≤ bi < 0.9) can be used for baking molded products or for producing starch, feed, and ethanol. A grain with the slurry viscosity (SV30) of 30% lower than the average for 3 years was formed under conditions of increased moisture (2017).
Databáze: OpenAIRE
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