Assessment of physico-chemical and technological parameters of grain of various varieties of spring and winter wheat and their suitability for baking purposes

The article presents the results of many years of field experience in the Smolensk Agricultural Academy with spring and winter wheat varieties in order to assess the physicochemical and technological parameters of grain and flour and to select the most suitable varieties for baking purposes, zoned in the soil and climatic conditions of the Non-Chernozem zone of Russia. The study involved eight varieties of spring and winter wheat of Russian, Russian-Belarusian and German breeding. It is established that in production conditions, to increase the mass of 1000 grains, it is necessary to use biointensive and digital technologies for growing grain, which contributes to an increase in weight by more than 3–4 g. Winter wheat proved to be the most productive and valuable in terms of baking and technological qualities, surpassing spring wheat in gluten content, which makes it possible to use flour from its grain for the production of cereals, confectionery and pasta. Laboratory studies have shown that the level of vitreousness depends on the weight of the grain. Thus, in the smaller grain varieties of spring wheat Trizo and Agate, the vitreousness was 65–67%. In addition, the vitreousness is influenced by the humidity level: in wet years, the vitreousness of grains of all varieties of spring and winter wheat decreased by 8–12% relative to the hydrothermal coefficient of growing conditions. All varieties of winter and spring wheat in the conditions of field experience showed plasticity in various climatic conditions and the ability to form a full-scale weight from 736 to 809 g/l corresponding to the genotype of the studied variety. There were no fundamental differences in nature between the varieties. The least variability of nature depending on the soil and climatic conditions of the growing years was observed in intensive varieties of spring wheat, Madam, Agate, Zlata and Radmir, and in winter wheat varieties Volzhskaya 22, Lgovskaya 8, Nemchinovskaya 85. According to the results of the study, the varieties of spring wheat Radmir and Madam, winter wheat – Volzhskaya 22, Measure, Nemchinovskaya 85 have the highest baking properties.