Tag Archives: gluten content

xxx I. Diordiieva, L. Riabovol, I. Riabovol, O. Serzhyk, A. Novak and S. Kotsiuba
The characteristics of wheat collection samples created by Triticum aestivum L/Triticum spelta L hybridisation
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The characteristics of wheat collection samples created by Triticum aestivum L/Triticum spelta L hybridisation

I. Diordiieva¹*, L. Riabovol¹, I. Riabovol¹, O. Serzhyk¹, A. Novak² and S. Kotsiuba¹

¹Uman National University of Horticulture, Faculty of Agronomy, Department of Genetics, Plant Breeding and Biotechnology, 1 Institytska street, UA20305 Uman, Ukraine
²Uman National University of Horticulture, Faculty of Agronomy, Department of General Agriculture, 1 Institytska street, UA20305 Uman, Ukraine
*Correspondence: diordieva201443@gmail.com

Abstract:

The aim of our research was to create, analyzes, and systematise wheat collection samples for the selection of valuable initial forms, to involve them in breeding process, and to create new productive cultivars. For this purpose the hybridisation of soft and spelt wheat was carried out, along with an evaluation of the hybrids that were obtained, between 2006 and 2018 (F5–F10). A collection of wheat samples, containing more than a thousand numbered items, was formed from the obtained diversity of samples. The economically-valuable and morphological characteristics of newly-developed materials were analysed. According to the results of our research, we selected forms of spelt, soft wheat, and speltoid samples which have high levels of productivity and high gluten and protein contents in grains.
Spelt wheat sample 1817 contains 45.2% gluten, 22.3% protein, and has a yield capacity of 6.55 t ha-1. Soft wheat sample 1689 has 32.4% gluten, 15.8% protein, and a yield capacity of 7.19 t ha-1. These samples were submitted for state scientific and technical expert evaluation in 2018. The created varieties of European spelt wheat and Artemisia soft wheat were included in the ‘State Register of Plant Varieties Suitable for Distribution in Ukraine’.
The varieties, Artaniia and Artaplot, were submitted for state scientific and technical expert evaluation.

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1369–1374 V. Nazarova, and O. Zhdanova
Development of a rapid method for determination of gluten content in wheat flour
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Development of a rapid method for determination of gluten content in wheat flour

V. Nazarova¹,* and O. Zhdanova¹

¹ ITMO University, Faculty of Food Biotechnologies and Engineering, Lomonosov St. 9, 191002, Saint-Petersburg, Russia
*Correspondence: vvnazarova@yandex.ru

Abstract:

Gluten content is one of the most important factors of the quality of wheat flour. Bread price depends on the quality and quantity of gluten. For the professionals of baking industry it is important to quickly and efficiently determine gluten content in wheat flour. Gluten content is commonly defined by manual or automated washout. The present study aimed to develop a rapid method for determination of gluten content in wheat flour by electrophysical method and compare it with the other standard methods (ISO 21415–1:2006, ISO 21415–2:2015). The method is based on determination of permittivity of flour, which varies depending on the amount of free water produced by heating and correlated with the content of gluten. The methodology of research included the use of wheat flour samples (gluten content in the range of 23.0% and 32.0% and flour humidity to 15.0%). The heating temperature of the analysed flour samples was in the range of 30 ºC and 70 ºC. Mathematical processing of the results of the experiment allows to establish the relationship between gluten content and capacitance of flour. The proposed method makes it possible to reduce the time of analysis by reducing the number of operations within the analysis and the influence of subjective factors comparing to manual and automatic washing method a gluten flour (ISO 21415–1:2006, ISO 21415–2:2015).

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1460–1466 I. Skudra and A. Ruza
Winter wheat grain baking quality depending on environmental conditions and fertilizer
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Winter wheat grain baking quality depending on environmental conditions and fertilizer

I. Skudra¹²* and A. Ruza¹

¹Latvia University of Agriculture, Faculty of Agriculture, Institute of Agrobiotechnology, St. Liela 2, LV3001 Jelgava, Latvia
²Latvian Rural Advisory and Training centre, St. Rigas 34, LV3018 Ozolnieki region, Ozolnieki parish, Ozolnieki, Latvia
*Correspondence: ilze.skudra@llkc.lv

Abstract:

Yield and quality of wheat grain depends on many factors such as environmental conditions, soil quality, genetic parameters and fertilization, especially nitrogen fertilizer which is one of the most important factor influencing quality parameters of winter wheat. Field experiments were done at the Research and Training Farm Vecauce of the Latvia University of Agriculture during 2013 till 2015. The aim of our study was to determine effect of nitrogen fertilization and environmental conditions on winter wheat (Triticum aestivum L.) variety ‘Kranich’ grain quality parameters. The investigated factors were six different nitrogen application norms (0 – control, 85, 153, 175+S21, 187 N kg ha-1) and differential nitrogen norm according to chlorophylmeter (Konica Minolta Ltd.) data 180 N kg ha-1 in 2013, 150 N kg ha-1 in 2014 and 205 N kg ha-1 in 2015. One more variant was added – 175 N kg ha-1 in 2015. During the study years the meteorological conditions were significantly different. Our trials results showed that protein content suitable for bread making was obtained in variants N175+S21, 180 and 187 in year 2013, in all N application forms in 2014, but in 2015 – in all applications except N0, N175+S21, N85. The meteorological conditions had factor influence (2) 46% on protein content, but fertilizer application – 35%. Strong significant relationship at the 0.01 probability level between protein content and gluten content (r = 0.99), sedimentation value (r = 0.97) and falling number (r = 0.74) was found.

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