Formation and realization of the biological productivity potential of soft spring wheat (Triticum aestivum L.)

M. Radchenko¹*, V. Trotsenko¹, Ye. Butenko¹, I. Masyk¹, V. Overchenko², A. Hotvianska³, S. Lemishko³, I. Solohub³, I. Kolosok¹, M. Kovalenko¹ and V. Yatsenko¹

¹Sumy National Agrarian University, 160, H. Kondratieva St., UA40021 Sumy, Ukraine
²National University of Life and Environmental Sciences of Ukraine, 15, Heroiv Oborony Str., UA03041 Kyiv, Ukraine
³Dnipro State Agrarian and Economic University, 25, Sergei Yefremov Str., UA49009 Dnipro, Ukraine
*Correspondence: radchenkonikolay@ukr.net

Abstract:

Study is aimed at an in-depth analysis of the biological and agronomically valuable traits of soft spring wheat varieties in combination with different seeding rates in order to determine their adaptability, productivity, and ability to form high-quality grain. The goal of the research was to analyze plant productivity, yield and grain quality from three soft spring wheat varieties and at three different seeding rates. This will allow us to assess the productivity of each of them. The following design was employed for the experimental evaluation of at direct effect of variety in relation to seeding rate (A = Variety; B = Seeding Rate): Variety: Shirokko, Grenny, Uliublena; Seeding Rates: 4,500,000; 5,000,000; 5,500,000 grains ha^-1. The accumulation of vegetative mass during the growing season of spring wheat was determined by sampling two non-adjacent repetitions of 0.33 running meters from two adjacent rows, while yield was determined by collecting sheaf samples from each accounting plot. Protein and gluten contents were determined using a SapNIR 2750 infrared analyzer in accordance with DSTU 4117:2007 ‘Grain and its processed products’. The highest fresh vegetative mass of spring wheat plants was obtained at the milk ripeness stage in the Shirokko variety at a seeding rate of 5,500,000 seeds ha^‑1 – 2.90 kg m². The Shirokko spring wheat variety with a seeding rate of 5,500,000 seeds ha^-1 ensured the highest grain yield of 5.63 t ha^-1, with the highest gluten content in the study – 30.42%, and the highest protein content – 15.64%.

Key words:

gluten, protein, seeding rate, variety, vegetative mass

Technological properties of wheat flour with additives

K. Kostetska¹*, O. Ulianych² and K. Shevchuk²

¹Uman National University of Horticulture, Faculty of Engineering and Technology, Department of Food Technologies, 1 Instytutska street, UA20305 Uman, Ukraine
²Uman National University of Horticulture, Faculty of Horticulture, Ecology and Plants Protection, Department of Vegetable Growing, Instytutska street, 1, UA20300 Uman, Ukraine
*Correspondence: kostetskakateryna@gmail.com

Abstract:

The research was carried out on the possibility of using potherbs in bakery industry. Powder of plants were used to replace 0.5%, 2%, 5%, 10% and 15% of wheat flour: Chenopōdium quīnoa L.; Cyperus esculentus L.; Physalis tomentous L.; Cosmos sulphureus Cav.; Pycnanthemum virginianum L.; Pycnanthemum trifolium L.; Agastache rugosa (Fisch. & C.A. Mey.)Kuntze; Agastache urticifolia (Benth.)Kuntze, cv. Weide Kerze;Mentha spicаta L. ‘Moroccan’;Achillea setacea Waldst. Et Kit.;Isodon japonicus var. Glaucocalyx (Maxim.) H. W. Li; Satureja montana L.; Teucrium scorodonia L.; Ruta montana L.; Népeta argolica Bory et Chaub.; Népeta grandiflora L.; Népeta mussinii Spreng. Ex Henckel., cv. Posviata Meisu; Népeta nepetelia L. In order to develop an effective technology for its use, creating new types of products with properties that meet current needs of consumers in Ukraine and the world, it is necessary to clarify the relation of potherbs with other components.

Baking properties determine the behavior of flour in technological process, namely, they form the quality of bread and depend on the state of carbohydrate-amylase, protein-proteinase, lipid-lipolytic complexes, as well as the content of compounds that cause darkening of flour during the process of bread making.

Use of herbs in bakery is promising. The data obtained allows manufacturers to recommend the use of herbs during the production of bread.

Key words: