Comparative evaluation of indicators of structural and mechanical properties of wheat grain
Technological qualities of wheat dough are associated with the structural and mechanical properties of grain described by indicators of strength or hardness. Information about them must be taken into account when preparing grain for processing. The aim of the research was a comparative assessment of the effect of virtuosity and hardness of grain on the quality of the obtained flour and bakery and pasta made from it. The following hard and soft wheat varieties of different districts of the Orenburg region harvest of the last 5 years were studied: 10 Orenburgskaya, 200 Bezenchukskaya, 21 Orenburgskaya, Bezenchuksky amber, 3 Kharkovskaya, 3 Step, 42 Saratovskaya, Uchitel, 13 Orenburgskaya, 3 Yugo-vostochnaya, Varyag, Prokhorovka, L-503. The virtuosity of grain was determined in the traditional way, the hardness of the grain - using the developed fractographic analysis, using computer (technical) vision algorithms to describe the geometric characteristics of the size and shape of the particles of ground grain. The article presents the results of a comparative assessment of the virtuosity and hardness of grain of hard and soft wheat varieties. It is shown that the yield of premium flour decreases, the ash content increases, grain size and other quality standards deteriorate when processing wheat with a low virtuosity. High values of the coefficients of multiple correlation between and technological properties of wheat have been found. The conducted correlation analysis establishes the presence of close relationships between the structural and mechanical properties of wheat and its technological quality indicators. The vitreous nature of wheat allows us to predict the bakery and pasta advantages of flour from this grain. Hardness index also reveals a large degree of influence on wheat quality indicators.