Technological and baking properties of spring soft wheat grain
Currently, there is a tendency of deterioration in the quality of wheat grain, which entails a natural decrease in the baking properties of flour. In this regard, the technological and baking properties of 7 cultivars of spring soft wheat, bred in the Far Eastern Agricultural Research Institute, were studied. These cultivars were: Khabarovchanka, Zaryanka, Lira-98, Elizaveta, Priamurskaya, Anfeya, Dalira. The assessment of bread and grain quality was conducted according to the standard methodology in 2006-2019. Spring soft wheat cultivars Priamurskaya, Anfeya, Dalira on average differed in the maximum formation of grain yield over the years of study (3.4, 3.8, 3.8 tons per ha respectively). The grain nature of the Dalira cultivar was 756 g/l, which corresponds to the I class of soft wheat grain. All studied samples of spring soft wheat had a fairly high content of protein (more than 14 %), and gluten (more than 28 %) of the second quality group (satisfactory weak) in grain. The flour strength indicator significantly changed depending on the hydrothermal conditions of the growing season (V = 6-37 %), and on average, over the years of research, the maximum value of this trait (more than 280 e.a.) was found in cultivars Lira-98, Elizaveta, Priamurskaya, Dalira. In favourable years, the volume of bread from the Zaryanka, Lira-98, Elizaveta, Anfeya was more than 1,000 ml. According to the test bread baking, wheat cultivars with a high baking score (above 4 points) were highlighted: Zaryanka, Lira-98, Elizaveta, Priamurskaya, Anfeya, Dalira. Therefore, the studied cultivars of spring soft wheat are promising for use in the baking industry.