Keywords : rheological properties of dough
European Journal of Molecular & Clinical Medicine,
2020, Volume 7, Issue 3, Pages 1577-1586
In the conditions of the steppe zone of the Samarkand region, 5 local ancient varieties of spring soft wheat of various geographical origin were studied. The aim of the research is to evaluate the grain quality indicators of ancient wheat varieties in various meteorological conditions and to identify sources of protein and gluten content for use in practical breeding.
The negative effect of abundant moisture (26%) during the filling period and high air temperature (26%) in the phase of grain ripeness on the quantity and quality of gluten was found. It is shown that the studied ancient varieties in typical meteorological conditions of the steppe zone of the Samarkand region stably form first-class grain: the maximum protein content in the grain is 13.1-14.5%, raw gluten-33.2-35.4%, the number of drops-319-340 s, nature-758-779 g/l. At the same time, the potential of rheological properties of the dough in varieties exceeds the norms for strong wheat: dough liquefaction-39 u. f., valor metric assessment-60-72 u. V. calorimeters.
The volume of bread-678-773 ml with a total score of 3.0-4.8 points. Studies have shown that the meteorological conditions of the year cause a high phenotypic variability of the rheological properties of the dough (CV=51.4-64.3 %), the average variability of signs: the number of falls (CV=12.2-14.0%), the mass fraction of protein (CV=9.1-12.2 %, the overall score of bread (CV=8.1-11.3 %). On the basis of the conducted research, the source varieties for indicators of technological properties of grain for use in practical breeding programs are identified.