THE VARIETY IS THE BASIS OF THE QUALITY OF WHEAT GRAIN
In the Tyumen region, the acreage under wheat (about 400 thousand hectares) prevails in comparison with other crops. Spring wheat is grown in four agro-climatic zones of the region: taiga, subtaiga, northern forest-steppe and southern forest-steppe. At the same time, most of the crops (about 60%) are concentrated in the northern forest-steppe zone. In some years, the instability of the main natural factors for obtaining high crop productivity is noted in wheat cultivation zones. In this regard, varieties adapted to specific growing conditions, ensuring stable yields and high grain quality are of great practical importance. The purpose of the research: to identify the possibilities of wheat varieties in the formation of technological properties of grain in the conditions of the northern forest-steppe of the Tyumen region. The grain quality of 42 varieties of spring soft wheat with different duration of the growing season was studied, including 9 - medium-early, 26 - medium-ripe and 7 - medium-late. Technological properties of grain of varieties of strong wheat - Novosibirsk 15, Novosibirsk 29, SKENT-1 have been studied; valuable - Iren, Omsk 36, Krasnoufimskaya 100, Lutescens 70, Tyumen 25, as well as varieties not related to the strong and valuable breeding of the Northern Trans-Urals Research Institute: Riks, Adelina, Tyumen 26, Kazakhstan early. Wheat varieties are grown in the zone of the northern forest-steppe of the Tyumen region on the experimental field of the State Agrarian University of the Northern Trans-Urals. The evaluation of wheat varieties by gluten content showed the advantage of the varieties of the mid-early and mid-ripe groups: on average, over the years of research, 30.1 and 29.4%, respectively. They were inferior to the mid-late varieties - 27.5%. According to the alveograph indicator (the specific work of the deformation of the dough), the varieties of strong wheat showed an advantage, and the value of the indicator for varieties not related to strong and valuable was lower than for varieties of strong and valuable wheat. The classification of wheat varieties taking into account the food value of their grain is presented.