Ways to increase the productivity of crop rotation in the forest-steppe conditions of the European part of Russia

Vinogradov, Dmitry; Zubkova, Tatyana

doi:10.1088/1755-1315/979/1/012060

Cited by 3 publications

(1 citation statement)

References 7 publications

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“…Более рентабельными культурами являются масличные, которые значительно превосходят зерновые [20][21][22][23]. Поэтому сейчас одними из ключевых факторов для оптимизации систем производства являются введение, подбор новых культур, имеющих высокую продуктивность, расширение ассортимента масличных растений [24][25][26][27] (Солар: 175,6-174,4 шт./м 2 ; Чип: 177,7-167,4 шт./м 2 ; Контра: 164,9-152,4 шт./м 2 ), в среднем, на 5,8-14,0% выше по вариантам, чем в 2021 г., что можно объяснить благоприятными почвенно-климатическими условиями в первой половине вегетации 2022 года, как следствие лучшей полевой всхожестью и условиями произрастания.…”

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The role of sowing time on the yield and oil content of spring rape

Zubkova¹

2023

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In the Central Federal District, the Tula region has achieved high rates of rapeseed. So, in 2022, the crops allocated for rapeseed reached a record 104 thousand hectares. At the same time, often unfavorable weather conditions and not fully developed crop production technology do not allow farmers to get high yields. In technology, the optimal sowing time is of great importance, the study of which is the subject of this work. The article presents studies conducted under the conditions of production experience with spring rapeseed in the Tula region. The efficiency of sowing dates in agrocenoses of spring rapeseed hybrids cultivated according to the Clearfield system was determined. The conducted studies state a high yield in the variant with Solar KL (2.40-2.65 t/ha). On average, a higher yield is shown at the first sowing date in the third decade of April in hybrids Solar KL (2.65 t/ha), Chip KL (2.58 t/ha); in the Contra KL hybrid, the yield did not depend on the sowing time and was at the level (2.14-2.15 t/ha). In the studies, the Chip KL hybrid stood out significantly in terms of oil content (45.9-46.9%). On average, the hybrids Solar KL and Contra KL were practically the same in terms of oil content, and varied within 43.0-44.1%. Keywords: SPRING RAPE, SOWING DATE, VARIETY, HYBRID, YIELD, QUALITY, WEATHER CONDITIONS

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The role of sowing time on the yield and oil content of spring rape

Zubkova¹

2023

АЭИ

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Productivity of spring rape (Brassica napus var. Napus) and spring colza (Brassica rapa L. subsp. campestris) against the background of biological fertilizers

Vinogradov,

Zubkova

2023

Ii International Conference “Sustainable Development: Agriculture, Veterinary Medicine and Ecology”

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Peanut Flour Influence on Sponge Cake Baking Properties

Dubrovina,

Zubkova

2024

Bulletin of KSAU

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The purpose of research is to study the effect of peanut flour on the baking properties of sponge cake. Objectives: to study the chemical composition of peanut flour; to determine the optimal dosage of peanut flour for making biscuits; to investigate the physicochemical and organoleptic quality indicators of the resulting biscuit. The experience is presented in five options. The control variant was a biscuit prepared according to the classic recipe: wheat flour – 100 g, chicken egg – 2 pcs., white sugar – 100 g. Replacing wheat flour with peanut flour was presented in options 2–5 at a rate of 25; 50; 75; 100 % accordingly. When performing the work, we were guided by STB 549-94. To prepare the dough, all ingredients (accor-ding to the options) were weighed using electronic scales (1st accuracy class) GF-200 and whipped in a whipping machine. The resulting dough was placed in silicone molds and baked in a ShHL-065 SPU oven at a temperature of 190 °C for 20 minutes. The chemical composition of wheat and peanut flour, the effect of partial replacement of wheat flour with peanut flour (25, 50, 75 and 100 %) on the physicochemical parameters and organoleptic properties of the resulting products were studied. Peanut flour had a significant amount of protein and low carbohydrate content compared to wheat flour. Sponge cake weight, specific volume and crumb density decreased significantly with increasing peanut flour level. In a biscuit enriched with peanut flour, the acidity of the product increases. The results of a tasting assessment of the consumer properties of the resulting sponge cake made it possible to establish the priority of this product based on peanut-wheat flour with a peanut flour content of 50 %. The data obtained allow us to conclude that it is promising to use peanut flour in the production of sponge cake products in a proportion of up to 50 % of the share of wheat flour; this ratio allows improving the taste properties of the products, balancing them in terms of nutritional and biological value.

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Ways to increase the productivity of crop rotation in the forest-steppe conditions of the European part of Russia

Cited by 3 publications

References 7 publications

The role of sowing time on the yield and oil content of spring rape

The role of sowing time on the yield and oil content of spring rape

Productivity of spring rape (Brassica napus var. Napus) and spring colza (Brassica rapa L. subsp. campestris) against the background of biological fertilizers

Peanut Flour Influence on Sponge Cake Baking Properties

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