Uman National University | today: 07/07/2025
| Author(s) |
Herasymchuk O.P., Candidate of Agricultural Science, Associate Professor of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine Kostetska K.V., , Lecturer of Department of Technology of Storage and Processing of Grain (Faculty of Engineering and Technology) Uman National University of Horticulture, Uman National University of Horticulture, Ukraine Cherneha A.O., PhD of Agricultural Sciences, , Uman National University of Horticulture |
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| Category | 181 "Food Technology" | ||
| year | 2022 | issue | №1, 2022 |
| pages | 58-63 | index UDK | 664.784:631.526.3 | DOI | 10.31395/2310-0478-2022-1-58-63 (Link) |
| Abstract | Variety productivity and grain quality of soft spring wheat depending on the variety are identified, namely the varieties of spring wheat Struna Myronivska (yield 5.19 t/ha, weight of 1000 grains – 35 g, grain-unit – 800 g/l, hardness – 98%), falling number – 331 s, protein content – 4.8%, gluten – 32%) and Panianka (yield - 4.14 ha, fall number - 286 s, gluten quality – 67 units, flour strength – 300 units, volume yield of bread – 1030 cm3, bread porosity – 5 points) best combine high yields and good grain quality. The rheological properties of the dough (flour strength, its elasticity and extensibility) characterize the varieties of soft spring wheat as varieties with high technological properties. The best baking properties are observed in Panianka variety, with porosity and color of bread crumbs 5.0 and 4.8 points, respectively. It is found that Panianka variety has the greatest value as improvers in terms of rheological and baking properties of flour, Struna Myronivska and Simkoda Myronivska are middle filler varieties. | ||
| Key words | grain, spring wheat, technological properties, rheological properties, bread quality | ||