Reaction of spring soft wheat to drought in the forest-steppe of the Trans-Urals

The purpose of the research is the reaction of spring soft wheat varieties to dry phenomena during the growing season in the forest-steppe zone of the Trans-Urals. Methods. The material was 24 varieties of various biotypes for maturation from the nursery of the competitive variety testing of the Kurgan Research Institute of Agricultural Sciences. Results. The negative effect of the drought reduced the yield in the experiments by 11.9 c/ha, the weight of 1000 grains by 5.7 g, and the nature by 19.7 g/l. The influence of grain size on the yield both in favorable years and in years of drought was noted (r = 0.63…0.98). In arid conditions, vitreous is correlated with yield, 1000 grain weight, in kind, to a lesser extent with gluten content, bread volume, and “flour strength”. The lack of moisture during the grain filling period increased the gluten content by 3.4 %, the quality by 15.1 e. p. IDC, the flour strength by 102.7 e. a., the volume of bread by 106 g/l. In favorable years, the weight of 1000 grains and the vitreous content of the grain correlate with gluten (r = 0.44; r = 0.24–0.84). Indicators of productivity and physical properties of grain increase when sowing at the optimal time, with a certain decrease in the gluten content (by 1.2 %), flour strength (by 5.3 e. a.), bread volume (by 73.2 e. p.). In the early sowing period, moisture deficiency reduces the indicators for all varieties Under these conditions, early-maturing varieties form a larger grain both when sowing at an early time (29.0 g) and when sowing at the optimal (31.3 g). In a drought, the role of the variety is especially high. High drought resistance was shown by the Zauralochka variety of the Kurgan Research Institute of Agriculture, which successfully passed the test in the dry years (2012, 2020) in the GSI system and in the environmental test (KASIB). The yield of the drought-resistant variety Zauralochka on average for the HSU was 20.2 c/ha, exceeding the standard Hercules by 2.2 c/ha. Scientific novelty. The features of the influence of dry phenomena on the yield and the main indicators of the quality of varieties are revealed, the correlation between them is determined. According to drought resistance, a variety of spring soft wheat Zauralochka was selected.

Yield and grain quality of baking winter wheat of different varieties

Purpose. Study the formation of yield and grain quality of baking winter wheat of different varieties. Methods. Laboratory, physico-chemical, mathematical and statistical. Results. The grain yield of baking winter wheat varied significantly depending on the variety. On average over two years of research, the highest yield (8.12–8.47 t/ha) was obtained in ‘Colonia’, ‘RGT Reform’, ‘Quebec’, ‘Tobak’, ‘Mescal’ and ‘Emile’ varieties. In ‘Bonanza’ and ‘Rivero’ varieties, this indicator was at the level of 7.48–7.53 t/ha. It should be noted that the stability index was high (0.92–0.98) for growing all varieties. In the favourable 2020 year, the grain yield ranged between 7.62 and 8.80 t/ha, while in the less favourable years it ranged between 7.34 and 8.26 t/ha depending on the variety. On average, over two years of research, the protein content of more than 13.0% was formed by ‘Emile’, ‘Bonanza’, ‘RGT Reform’ and ‘Quebec’ varieties, while in other the varieties it was 12.4–12.9%. The studied varieties of baking wheat had a high stability of protein content (0.98–0.99). Baking winter wheat grain had an average gluten content of 27.7–29.7%, depending on the variety, with high stability. Its highest content (29.5–29.7%) was obtained in ‘Emile’, ‘Quebec’ and ‘RGT Reform’ varieties. The gluten content in grain was directly proportional to the protein content. There is a direct very high correlation between these indicators (r = 0.91 ± 0.001). According to the Zeleny sedimentation test results, flour strength was high only in ‘Quebec’ variety, while in the other varieties it was medium. The grain of ‘Quebec’ and ‘RGT Reform’ varieties corresponds to valuable wheat; ‘Rivero’ and ‘Bonanza’ correspond to a good filler, while the rest of the varieties correspond to a satisfactory filler. The grain of ‘Quebec’, ‘Mescal’, ‘Rivero’ and ‘Colonia’ varieties is medium hard as the hardness was 54.1–59.1 units of instrument. Grain of the other varieties is soft with 48.3–51.1 units of instrument. Grain of ‘RGT Reform’, ‘Rivero’, ‘Emile’ and ‘Tobak’ varieties had the largest (794–812 g/l) grain unit. This indicator in the other varieties was at the level of 760–785 g/l. Flour strength is directly proportional to protein content. There is the direct high correlation between these indicators (r = 0.87 ± 0.002). Correlation between the protein content and the sedimentation index by Zeleny test was direct high (r = 0.79 ± 0.001). However, with grain hardness it was inversely weak, and with the grain unit direct moderate (r = 0.35±0.003). Conclusions. Yield of winter baking wheat varieties was in the range from 7.48 to 8.47 t/ha, protein content varied from 12.4 to 13.8%. Protein content highly correlated with the major baking properties of wheat grain. Baking winter wheat ‘RGT Reform’ and ‘Quebec’ varieties are recommended for stable grain production with good baking properties in the conditions of the Right-Bank Forest-Steppe.

The study of rheological and physical dough properties of the winter wheat varieties

There have been represented the study results of flour quality of the winter bread wheat varieties of semi-intensive type of the FSBSI Agricultural Research Center “Donskoy”. The purpose of the current study was to estimate variability of the values of indicators that characterize physical and rheological dough properties, to identify the correlation between them, and to isolate genetic sources. The objects of study were 20 winter bread wheat varieties. Field trials were carried out in 2017–2019 in the fields of the department of winter wheat breeding and seed production, the forecrop was maize for grain. The variety ‘Don 107’ was used as a standard. The quality of grain and flour of the winter bread wheat varieties was assessed in the laboratory for biochemical estimation of breeding material and seed quality. There have been identified the varieties ‘Asket’ (26.9%), ‘Podarok Krymu’ (26.2%), ‘Zolotoy Kolos’ (25.5%) and ‘Izyuminka’ (25.5%) with the maximum gluten content in grain. It was determined that the trait ‘gluten deformation index’ varied from 62 u.v. to 77 u.v., all varieties corresponded to the 1st quality class. There have been identified the genotypes ‘Volny Don’, ‘Don 93’, ‘Premiera’, ‘Podarok Krymu’, ‘Ambar’, ‘Donskoy Surpriz’ and ‘Izyuminka’ with low values of the variation coefficient of the trait. There have been identified the varieties ‘Krasa Dona’ (6.7%), ‘Zhavoronok’ (6.8%) and ‘Asket’ (8.2%) with low values of the variation coefficient of the trait ‘specific work of dough deformation’. There have been identified the varieties ‘Don 93’, ‘Izyuminka’ and ‘Podarok Krymu’, which according to P/L corresponded to the class of strong wheat. It was found that the varieties ‘Zolotoy Kolos’ and ‘Volnitsa’ corresponded to the class of strong wheat according to the valorimetric assessment. Correlation analysis showed that the rheological dough properties were significantly influenced by gluten content in grain. There has been estimated the quantitative manifestation and variability of the traits, which characterize the rheological and physical dough properties. There have been identified the varieties with the smallest varietal variation of traits, which are recommended to use in the breeding process as sources of useful traits and properties. The selection according to the traits ‘delute of dough’ and ‘valorimetric assessment’ allow developing and introducing into production genotypes with good baking properties.

Quality of winter wheat grain with different systems of main tillage in crop rotations of the Southern Steppe of Ukraine

The article investigates the influence of the application of different systems of basic tillage on the quality of winter wheat grain in short crop rotations of the Southern Steppe of Ukraine. It is established that the grain quality of winter wheat in the Southern Steppe of Ukraine is mainly determined by the genetic characteristics of the variety, but also largely depends on the conditions and technologies of cultivation. In winter wheat grain, which is used for food purposes, reserve proteins are important, which in winter wheat determine the baking properties of flour. In drought conditions, when the yield of winter wheat decreases, the protein content in its grain tends to increase. In wet years, on the contrary, there is a reverse pattern. According to experimental studies, wheat varieties have a negative correlation between grain protein content and yield. It is established that during 2016–2020 research shows almost the same pattern of action of different predecessors and systems of basic tillage on the formation of grain quality of winter wheat in arid conditions. It was found that, on average, according to all variants of research, only with the use of the system of tillage-free tillage received grain of winter wheat with a protein content of 12,5%, which met the requirements of the 2nd class. It is recorded that on average over five years of research on all tillage systems, grain of winter wheat with gluten content was obtained, the quality of which corresponded to the 3rd class. Different tillage systems caused a slight impact on the gluten content, which ranged from 20,6% to 21,1%. It is determined that the precursors have a certain effect on the protein content in the grain of winter wheat. The analysis of qualitative indicators showed that on average in five years of research, when growing winter wheat after a pair of black and a pair of green wheat with winter vetch, grain was formed, which in terms of protein content corresponded to the 2nd quality class. More protein was accumulated in winter wheat grain after a pair of black, which was 12,9%. After peas for grain, as well as a pair of green with a mixture of white mustard and peas, received a grain of winter wheat, which was the 3rd quality class. It was found that on average in five years of research, all variants of winter wheat were grown with gluten content, which met the requirements of the 3rd class. Black vapor and green vapor with winter veneer caused the accumulation of gluten at almost the same level with a small increase in the version with winter vetch up to 21,8%. The lowest level of gluten was obtained in the grain of winter wheat after peas per grain, which was 19,7%. In all variants of the experiment, sidereal steam with winter tillage and the use of tillage-free tillage had the best effect on the growth of winter wheat grain quality indicators. The grain of winter wheat was mainly formed in terms of quality, which allows it to be used for food purposes – mainly in the flour-milling and baking industries, as well as for export. It is established that it is important to further study the quality of winter wheat grain and other cereals in short crop rotations of the arid Southern Steppe of Ukraine, especially in climate change.

Brewing with 10% and 20% Malted Lentils—Trials on Laboratory and Pilot Scales

Lentils, a popular foodstuff worldwide, are gaining more interest for their use in alternative diets. In addition, we are observing an ever-growing demand for new raw materials in the malting and brewing industry and an overall rising interest in a low-gluten lifestyle. Therefore, in this study, malt was produced from green lentils and used in both laboratory- and pilot-scale brewing trials. Malted lentils were used as 10% and 20% adjuncts at the laboratory scale, following the Congress mash procedure, and the most important parameters (e.g., filtration time, pH, color, extract, fermentability) of the wort and beer samples were analyzed with a special focus on the concentrations of metal ions (Mg2+, Ca2+, Zn2+, Fe) in wort. The production of beer with lentil malt as an adjunct was then scaled up to 1 hl, and several beer parameters were analyzed, including the gluten content and foam stability. The results showed that the gluten content was decreased by circa 35% and foam stability was enhanced by approximately 6% when adding 20% lentil malt. Furthermore, the use of lentil malt reduced the filtration time by up to 17%. A trained panel evaluated the sensorial qualities of the produced beers. Overall, the use of green lentil malt shows promising results for its potential use in brewing.

Effects of Different Water Table Depth and Salinity Levels on Quality Traits of Bread Wheat

Abiotic stress factors encountered in production lands influence both the yield and the quality traits of bread wheat. This study investigated the effects of three different water table depths (30, 55, and 80 cm) and four different groundwater salinity levels (0.38, 2.0, 4.0, and 8.0 dSm−1) on some quality traits of bread wheat under irrigated and unirrigated conditions. The experiments were conducted in the 2018 and 2019 growing seasons in randomized blocks—factorial (three factors) experimental design with three replications under controlled conditions. The hectoliter weight, fat ratio, starch ratio, protein content, Zeleny sedimentation, wet gluten content, ash ratio, acid detergent fiber (ADF), and neutral detergent fiber (NDF) values were investigated. The hectoliter weights varied between 66.1% and 77.8 kg, fat ratios between 1.49% and 1.70%, starch ratios between 61.9% and 67.8%, protein contents between 11.9% and 13.8%, Zeleny sedimentation values between 23.5 and 28.0 mL, wet gluten contents between 25.0% and 28.8%, ash ratios between 1.43% and 1.75%, and ADF values between 2.85% and 4.12%. The quality traits were positively influenced by increasing the water table depths. With increasing the groundwater salinity levels, the hectoliter weight, fat ratio, starch ratio, and NDF values decreased, while the protein ratio, sedimentation value, wet gluten content, ash ratio, and ADF values increased.

Raw materials for the production of gluten-free products investigation

The food allergy and allergen control are important for global health concerns. Latent allergens are a paramount problem in the specialized food products. Cross-contact and post-cleaning contamination are the main sources of these problems. According to the norms of the Technical Regulation Custom Union N 027/2012 and the Codex Stan 118-79 standard, the gluten content in food products should not exceed 20 mg / kg of the product. The purpose of this study was to analyze raw materials for the gluten-free food products manufacture to justify the HACCP system implementation. The samples of gluten-free flours were selected as research objects to assess the cleanliness of storage, transportation and production facilities in factories producing gluten-free products. In this study, we analyzed the samples of gluten-free flours to assess the cleanliness of storage conditions, transportation and industrial premises in gluten-free factories. The results showed that when using raw materials stored under improper conditions an increase in the gluten content in the final product is observed. We concluded that the gluten-free flours storage conditions in a room with gluten-containing raw materials are unacceptable, because the final product will have high gluten content. Thus, this product cannot be marketed as gluten-free. In addition, we analyzed the washes from the equipment after baking cookies from these flours. We found that in order to comply with regulations, it was necessary to conduct 3 consecutive washing

Evaluation of the discriminatory potential of antibodies created from synthetic peptides derived from wheat, barley, rye and oat gluten

Celiac disease (CD) is triggered by ingestion of gluten-containing cereals such as wheat, barley, rye and in some cases oat. The only way for affected individuals to avoid symptoms of this condition is to adopt a gluten-free diet. Thus, gluten-free foodstuffs need to be monitored in order to ensure their innocuity. For this purpose, commercial immunoassays based on recognition of defined linear gluten sequences are currently used. These immunoassays are designed to detect or quantify total gluten regardless of the cereal, and often result in over or underestimation of the exact gluten content. In addition, Canadian regulations require a declaration of the source of gluten on the label of prepackaged foods, which cannot be done due to the limitations of existing methods. In this study, the development of new antibodies targeting discrimination of gluten sources was conducted using synthetic peptides as immunization strategy. Fourteen synthetic peptides selected from unique linear amino acid sequences of gluten were bioconjugated to Concholepas concholepas hemocyanin (CCH) as protein carrier, to elicit antibodies in rabbit. The resulting polyclonal antibodies (pAbs) successfully discriminated wheat, barley and oat prolamins during indirect ELISA assessments. pAbs raised against rye synthetic peptides cross-reacted evenly with wheat and rye prolamins but could still be useful to successfully discriminate gluten sources in combination with the other pAbs. Discrimination of gluten sources can be further refined and enhanced by raising monoclonal antibodies using a similar immunization strategy. A methodology capable of discriminating gluten sources, such as the one proposed in this study, could facilitate compliance with Canadian regulations on this matter. This type of discrimination could also complement current immunoassays by settling the issue of over and underestimation of gluten content, thus improving the safety of food intended to CD and wheat-allergic patients.