scholarly journals Malting Quality of Spring Wheat Varieties

2017 ◽  
Vol 63 (6) ◽  
pp. 314-322 ◽  
Author(s):  
Lenka SACHAMBULA ◽  
Vratislav PSOTA ◽  
Markéta MUSILOVÁ ◽  
Vladimíra HORÁKOVÁ ◽  
Aleš PŘINOSIL ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Malting Quality ◽  
Wheat Varieties

Effect of Salt Reduction on Dough Handling and the Breadmaking Quality of Canadian Western Red Spring Wheat Varieties

2017 ◽  
Vol 94 (4) ◽  
pp. 752-759 ◽  
Author(s):  
Aleksandar G. Yovchev ◽  
Connie Briggs ◽  
Andrea K. Stone ◽  
Pierre Hucl ◽  
Michael T. Nickerson ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Wheat Varieties ◽  
Salt Reduction ◽  
Breadmaking Quality

KERNEL TEXTURE AS AN INDICATOR OF QUALITY IN HARD RED SPRING WHEATS

1935 ◽  
Vol 13c (2) ◽  
pp. 79-88 ◽  
Author(s):  
O. S. Aamodt ◽  
J. H. Torrie
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Close Relation ◽  
Loaf Volume ◽  
Wheat Varieties ◽  
Kernel Texture ◽  
Hard Red Spring Wheat ◽  
Correlation Studies ◽  
Fermentation Test

The gray wooded soils found at Fallis, Alberta, provided a satisfactory means of obtaining a differentiation in kernel texture in hard red spring wheats. Correlation studies showed that the varieties behaved more or less similarly from year to year in kernel texture, protein content and loaf volume, but not in partial baking score. Kernel texture was indicated as being a better measure of partial baking score than protein content, while the latter was the better index of loaf volume. A close relation was found between the kernel texture of the varieties grown at Fallis and both the partial baking score and loaf volume of the same varieties grown at Edmonton. In the case of protein content determined on the Fallis material no such relation was obtained. The wheat-meal fermentation test was found to be of little value in differentiating between the baking quality of hard red spring wheat varieties.

Factors affecting the grain quality of mid-late spring wheat varieties

2010 ◽  
Vol 36 (4) ◽  
pp. 225-228
Author(s):  
A. N. Vlasenko ◽  
N. G. Vlasenko ◽  
O. I. Teplyakova
Keyword(s):  
Spring Wheat ◽  
Grain Quality ◽  
Late Spring ◽  
Wheat Varieties ◽  
Factors Affecting

scholarly journals Research of Malting Procedures for Winter Hard Wheat Varieties—Part II

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 147
Author(s):  
Vinko Krstanović ◽  
Kristina Habschied ◽  
Krešimir Mastanjević
Keyword(s):  
Malting Quality ◽  
Process Conditions ◽  
Individual Response ◽  
Filtration Time ◽  
Wheat Varieties ◽  
Total N ◽  
Restrictive Procedure ◽  
Almost All ◽  
Individual Variety

This paper examines the influence of malting process parameters on the wheat malt quality obtained from the assortment of winter red wheat. For this assortment, previous research established that strongly restrictive and strongly intensive malting processes are not suitable, that is, they do not significantly improve the quality of the obtained wheat malts, and in some segments, they even disturb it. Therefore, modifications were introduced to both procedures, and malting was performed with moderately intensive procedure D and moderately restrictive procedure E. Starting wheat, indicators of micromalting process success, and finished wheat malts were analyzed. The results showed that the moderately restrictive malting process (E) significantly improves not only the values for soluble N for almost all tested varieties, but also the values of cytolytic degradation success (wort viscosity, filtration time), and extract yield. The moderately intensive procedure did not improve the determined indicators; for many varieties, the modification even resulted in poorer values. Furthermore, the moderately restrictive procedure allows a strong individual response of a particular variety to the process conditions during malting, which is very important for the assessment of the malting potential for a particular variety. Namely, when assessing the actual malting quality of an individual variety, it is necessary to include amylolytic indicators and indicators of enzymatic strength. In this way, a group of varieties were established which had an increased initial share of total N (varieties no. 7, 8, 9, 10, 12, 13, and 16). These varieties, by this procedure, gave the best quality wheat malts in the entire examined assortment.

scholarly journals Historical changes in grain yield and quality of spring wheat varieties cultivated in Siberia from 1900 to 2010

2013 ◽  
Vol 93 (3) ◽  
pp. 425-433 ◽  
Author(s):  
Alexey I. Morgounov ◽  
Igor Belan ◽  
Yuriy Zelenskiy ◽  
Lyudmila Roseeva ◽  
Sandor Tömösközi ◽  
...  
Keyword(s):  
Grain Yield ◽  
Spring Wheat ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Historical Changes ◽  
Dough Quality ◽  
Yield And Quality ◽  
Grain Yield And Quality

Morgounov, A. I., Belan, I., Zelenskiy, Y., Roseeva, L., Tömösközi, S., Békés, F., Abugalieva, A., Cakmak, I., Vargas, M. and Crossa, J. 2013. Historical changes in grain yield and quality of spring wheat varieties cultivated in Siberia from 1900 to 2010. Can. J. Plant Sci. 93: 425–433. This study focusses on changes in yield, protein content, micronutrient composition and bread-making quality of 32 historical bread wheat varieties. The germplasm was divided into four groups: viz. 1: bred before 1935; 2: bred 1955–1975; 3: bred 1976–1985; 4: bred after 1985. Yield genetic gain was 0.59% per year. The last three periods scored significantly higher for protein, gluten content and alveograph W values, compared with the first group, but did not differ significantly from each other. The physical dough properties of varieties developed between 1976 and 1985 were superior, as reflected by the W value, farinograph mixing time and degree of softening. Loaf volume was highest for the 1950–1975 group, representing a 15.6% superiority. There were significant and gradual reductions between the earliest and latest groups for protein (7.6%) and wet gluten (7.7%) contents. No changes in zinc and iron contents, important in determining grain nutritional value, were detected. Generally, modern germplasm had superior physical dough quality and stability. This improvement was not clearly associated with changes in the frequencies of high- and low-molecular weight glutenin alleles. Sustaining the genetic gains for yield and quality will require investigation of the effects and interactions of genes controlling adaptation and end-use quality of spring wheat in Siberia.

THE RELATIVE MILLING AND BAKING QUALITY OF WESTERN CANADIAN SPRING WHEAT VARIETIES

1932 ◽  
Vol 6 (4) ◽  
pp. 333-361
Author(s):  
J. G. Malloch ◽  
W. F. Geddes ◽  
R. K. Larmour
Keyword(s):  
Spring Wheat ◽  
Western Canada ◽  
Loaf Volume ◽  
Wheat Varieties ◽  
Milling Quality ◽  
Baking Quality ◽  
Milling Characteristics ◽  
Supply Information ◽  
General Appearance

To maintain the quality of Canada's export wheat it is essential that only high quality varieties should be grown. To supply information on which a choice of varieties may be based, a co-operative study was made of the milling and baking quality of 25 varieties of spring wheat now grown in western Canada. Samples were grown in adjacent plots by the Dominion Experimental Farms and Universities in Manitoba, Saskatchewan and Alberta in 1928, 1929 and 1930. Only samples which were sound enough to be placed in the statutory grades by official inspectors were used. Part of each sample was milled and baked in each of the three co-operating laboratories. Four baking formulas were used. The varieties were classified on the bases of loaf volume, texture, crumb color, general appearance of loaf, absorption, and yield of straight flour. These classifications were combined to give classifications for baking quality and milling quality and finally for suitability for export and domestic milling. The last classification is given in Table XXVII and is, briefly, as follows:1. Varieties which are entirely satisfactory: Reward, Ceres, Marquis, Pioneer, Red Fife, Renfrew, Red Bobs 222, Supreme.2. Varieties which are fairly satisfactory: Early Red Fife, Ruby, Early Triumph.3 Varieties which are unsatisfactory: (a) White wheats: Quality, Axminster, Hard Federation; (b) Varieties differing from Marquis in milling characteristics: Garnet, Kota; (c) Varieties inferior to Marquis in baking characteristics: Garnet Parker's Selection, Brownhead, Huron, Kitchener, Preston, Marquillo.4. Varieties which are very unsatisfactory: Early Prolific, Dicklow, Vermilion.

scholarly journals Improving of spring wheat grain quality when using the water-soluble fertilizer “Akvarin 5”

2021 ◽  
Vol 1 (1) ◽  
pp. 73-77
Author(s):  
S. А. Bakhvalova ◽  
Kh. A. Piskunova ◽  
А. V. Fedorova
Keyword(s):  
Spring Wheat ◽  
Mineral Fertilizer ◽  
Water Soluble ◽  
Pure Form ◽  
Mineral Fertilizers ◽  
Wheat Varieties ◽  
Grain Productivity ◽  
Soluble Fertilizer ◽  
The Cost

The study of the effect of the chelate complex “Akvarin 5” on grain productivity and quality was conducted on sodpodzolic soil in 2017-2019. The objects of the study were the spring wheat varieties ‘Daria’ (a standard), ‘Sudarynya’, ‘Ladya’, ‘Kamenka’. The purpose of the study was to determine the efficiency of the water-soluble mineral fertilizer with a complex of microelements “Akvarin 5”, produced by the local industry, on grain productivity and quality of various spring wheat varieties. The highest grain productivity was obtained with the use of mineral fertilizers in combination with additional fertilizing of 3 kg/ha of “Akvarin 5”. The productivity increase was 0.53–0.64 t/ha with 0.19–0.24 t/ha of НСР0.5 in comparison with the control. Spring wheat additional fertilizing with water-soluble fertilizer in its pure form increased protein in grain on 0.27–0.94% in comparison with the control, and when fertilizing “Akvarin 5” according to the N26P38K38 background, this indicator increased to 9.69–11.09%. When treating sowings with 1.5 and 3.0 kg/ha of “Akvarin 5” in its pure form, gluten content in grain increased to 18.71–20.30% in all varieties (in the control it was 17.71–18.91%). Treating of growing plants with “Akvarin 5” against the background of mineral fertilizers promoted the varieties to form grain with 19.89–21.26% of gluten. When treating spring wheat sowings with the water-soluble complex “Akvarin 5”, the cost of grain reduced by 14.4–17.5%, profitability raised on 17.7–22.6 in comparison with the control.

scholarly journals A study of new varieties of spring wheat selected at Far Eastern State Agrarian University in crop variety nurseries

2020 ◽  
Vol 203 ◽  
pp. 02004
Author(s):  
Larisa Mishenko ◽  
Mikhail Terekhin ◽  
Nikolai Terekhin
Keyword(s):  
Spring Wheat ◽  
Natural Infection ◽  
Rapid Development ◽  
Vegetation Period ◽  
Field Studies ◽  
Wheat Varieties ◽  
Eastern State ◽  
New Varieties ◽  
Far Eastern

The most important provision for ensuring high, stable spring wheat yields is the cultivation of new varieties, adapted to local agricultural conditions. Amur region’s specific climate and rapid development of fungal diseases during the vegetation period require particular crop varieties that are resistant to adverse factors. To create a variety that combines several targeted parameters that are stably manifested under different vegetation conditions in different years is a difficult and troublesome task since in many cases the needed features have an inverse dependence. The following paper presents the results of a three-year study of new varieties of spring wheat from cultivation nurseries. The data of field studies on the height of plants and their resistance to lodging and diseases, the duration of vegetation season, and productivity are presented. The analysis of grain quality of new varieties of wheat from Far Eastern State Agrarian University selection for hardness, natural weight, and kernel size was conducted. Most of the studied cultivation samples are medium-sized, quite resistant to lodging, successfully withstanding significant soil excessive moistening. Against natural infection background, some varieties are resistant to such dangerous, widespread infections as dust-brand, grain fusariose, and kernel black point of grain. Varieties with yields above standard, which can be classified by the quality of grain as valuable and strong wheat were identified. As part of the analysis of obtained data on several economically valuable traits, four promising spring wheat varieties can be distinguished to recommend them for the federal variety test: KSI-6, 13, 17, 18.

Sign in / Sign up

Export Citation Format

Share Document