Grain quality and associated characteristics and properties of spring wheat of Canadian breeding

Rubets, Valentina; Voronchikhina, Irina; Pylnev, Vladimir; Kotenko, Yulia; Blinkov, Andrey

doi:10.1051/e3sconf/202125401043

Cited by 4 publications

(4 citation statements)

References 3 publications

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“…Therefore, scientists are faced with the task of identifying signs that stably manifest themselves in different years. Such features are "mass fraction of protein" and "amount of gluten", which characterize the nutritional value of wheat grain and its suitability for obtaining high-quality bread [12][13][14].…”

Section: Results and Its Discussionmentioning

confidence: 99%

Variability and interrelation of the main breeding traits of the winter soft wheat quality

Кравченко¹,

Podgorny²,

Ignatieva³

et al. 2023

E3S Web of Conf.

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Wheat bread rightfully belongs to the greatest inventions of mankind. The concept of wheat quality is very capacious and includes a wide range of characteristics: physical, chemical, rheological and consumer, which are in complex relationships with each other. The main purpose of soft wheat is the manufacture of bakery products. In this regard, the actual task of science is the creation and introduction into production of new varieties with high baking properties. The purpose of the research is to study the variability and relationships of quality traits; identification of the best varieties for use in the breeding process. It was found that the most strongly varying features were the specific work of deformation of the dough (11.7%) and the coefficient of the ratio of dough elasticity to extensibility (23.5%). The results of a correlation analysis on the conjugation of the characteristics of the quality of grain, flour and baking properties are presented. The quality of bread significantly depended on the volumetric yield of bread (r=0.9118) and the specific work of dough deformation (r=0.5119). A significant positive, strong relationship was found between the content of protein and gluten in the grain (r=0.8471). New varieties and lines of winter soft wheat of intensive type, distinguished by a complex of studied traits: the new variety Privolye, lines 1518/18 and 1401/19, are recommended to be used in the breeding process aimed at improving the quality of winter soft wheat grain.

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Section: Results and Its Discussionmentioning

confidence: 99%

Variability and interrelation of the main breeding traits of the winter soft wheat quality

Кравченко¹,

Podgorny²,

Ignatieva³

et al. 2023

E3S Web of Conf.

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“…Grain nature is the weight of a certain volume of grain, usually 1 liter [14,15]. It shows the degree of completion and density of the grain.…”

Section: Resultsmentioning

confidence: 99%

“…Table 3 shows that the varietal samples No. 3,5,7,9,10,12,14,17,19 and 20 have a high PSG. On this basis, the mentioned samples will be excluded from further study as unsuitable for cultivation in the central part of Russia.…”

Section: Resultsmentioning

confidence: 99%

“…The evaluation of breeding material in nurseries and variety testing was carried out according to the methodology of the State Commission of the Russian Federation for Testing and Protection of Breeding Achievements [11,12,13]. During the growing season, the onset of phenological phases was noted, the overwintering of plants was evaluated, the resistance to lodging, to the main fungal diseases was evaluated, the yield (actual and potential) was evaluated, the physical and biochemical qualities of winter triticale grain were determined [12,14,17,18]. The meteorological conditions of the growing season of winter triticale were characterized by elevated average daily temperatures and uneven precipitation.…”

Section: Materials Methods and Conditions Of Researchmentioning

confidence: 99%

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Breeding of highly productive varieties of winter triticale resistant to pre-harvest germination of grain in the ear

et al. 2021

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Creation of new varieties of winter hexaploid triticale for the central part of Russia is characterized by increased resistance of grain to germination on the root. The phenomenon of germination on the root is one of the limiting traits that limit the spread of triticale culture in areas of excessive moisture, which is the Central Region of the Non-Chernozem zone. The work was carried out at the Russian State Agrarian University – Moscow Agricultural Academy named after K.A. Timiryazev in 2018-2019. Field experiments were conducted in the fields of the Field Experimental and Breeding Stations. Laboratory tests were carried out at the Department of Genetics, Breeding and Seed Production. As a result of a comprehensive assessment of breeding varieties in the preliminary variety testing, the most valuable sample of winter triticale 228h (Castus x Don) was isolated, which formed a yield at the standard level, and during 3 years of study showed relatively high resistance to pre-harvest germination of grain in the ear. This sample is currently being intensively propagated for transfer to the State Variety Testing in 2020.

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The Quality of Grain and Flour of Winter Soft Wheat in the Inter-Station Test

Ivanisov,

Marchenko,

Romanyukina

et al. 2024

Lecture Notes in Networks and Systems

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Grain quality and associated characteristics and properties of spring wheat of Canadian breeding

Cited by 4 publications

References 3 publications

Variability and interrelation of the main breeding traits of the winter soft wheat quality

Variability and interrelation of the main breeding traits of the winter soft wheat quality

Breeding of highly productive varieties of winter triticale resistant to pre-harvest germination of grain in the ear

The Quality of Grain and Flour of Winter Soft Wheat in the Inter-Station Test

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