GRAIN QUALITY POTENTIAL OF SPRING WHEAT VARIETIES IN NORTHERN FOREST-STEPPE OF TYUMEN REGION
Journal: BULLETIN OF KSAU
№ 4
, 2014
Rubrics: POCHVOVEDENIE I RASTENIEVODSTVO
Authors:
1.
Gosudarstvennyy agrarnyy universitet Severnogo Zaural'ya
2.
Gosudarstvennyy agrarnyy universitet Severnogo Zaural'ya
Type:
Article
Pages:
from 114
to 116
Status:
Published
Received:
21.04.2014
Accepted:
23.04.2014
Published:
25.04.2014
Subject area:
UDC 633.1
Language:
Russian
Keywords:
strong wheat, grain nature, glassiness, gluten, flour strength, baking qualities
Abstract:
The grain technological properties of zoned and prospective spring wheat varieties are studied. It is established that varieties form the high content of gluten in grain and high glassiness. Two strong wheat varieties Novosibirsk 15 and Novosibirsk 29 are distinguished according to the flour strength and baking qualities.
The grain technological properties of zoned and prospective spring wheat varieties are studied. It is established that varieties form the high content of gluten in grain and high glassiness. Two strong wheat varieties Novosibirsk 15 and Novosibirsk 29 are distinguished according to the flour strength and baking qualities.
Keywords:
strong wheat, grain nature, glassiness, gluten, flour strength, baking qualities
strong wheat, grain nature, glassiness, gluten, flour strength, baking qualities
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