STUDY OF RHEOLOGICAL PROPERTIES OF WINTER CROPS IN THE CONDITIONS OF THE REPUBLIC OF TATARSTAN

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Abstract

In the period from 2020-2024, a study of the rheological properties of winter rye grain (8 varieties) and winter soft wheat (9 varieties) was conducted in the Republic of Tatarstan. The experiments were conducted at the Tatar Research Institute of Agriculture SSU FRC KazSC RAS. For rye, the falling number (FN), amylogram height, water absorption capacity (WAC) and dough formation time of rye extracted meal were determined. For wheat, the physical properties of the dough were evaluated on the alveograph and farinograph, guided by GOST 34702-2020. Most cultivars had FN between 200-300 sec (grade 1). Amylographic viscosity varied significantly (310-1290 units). Prommo and Aviator hybrids showed FN 280 and 312 sec, amylographic viscosity 811 and 1039 units, respectively, and the least variability in rheological properties. These values are not suitable for baking pure rye bread, but may be useful for improving flour from poor quality grain. Radon, Aviator and Prommo varieties were characterized by high WAC of whole-grain extracted meal (up to 72%), which is important for rye bread making. The time of dough formation was 2-5 minutes, with the varieties Estafeta Tatarstan and Ogonyok showing the greatest stability. In general, Tatarstan varieties of winter rye have good baking properties due to their rheology, but high variability requires improvement of breeding approaches. A strong correlation was found between FN and alpha-amylase activity (r=0,989). Flour strength in winter wheat varieties varied between 203-343 alveograph units. All Tatarstan varieties studied meet the requirements for strong or medium strength flour suitable for baking. Nadezhda, Darina and Universiada varieties showed optimal results on alveograph (297-299 units and elasticity to extensibility ratio 0.7-1.1) and farinograph (WAC 60-61% and valorimetric score 65-78%). Krasnodar varieties Svarog (strong wheat), Yuka and Antonina (valuable wheat) also demonstrated high quality.

About the authors

D D Saifutdinova

TATAR RESEARCH INSTITUTE OF AGRICULTURE SSU FRC KazSC RAS

TATAR RESEARCH INSTITUTE OF AGRICULTURE SSU FRC KazSC RAS

M L Ponomareva

TATAR RESEARCH INSTITUTE OF AGRICULTURE SSU FRC KazSC RAS

TATAR RESEARCH INSTITUTE OF AGRICULTURE SSU FRC KazSC RAS

S N Ponomarev

TATAR RESEARCH INSTITUTE OF AGRICULTURE SSU FRC KazSC RAS

TATAR RESEARCH INSTITUTE OF AGRICULTURE SSU FRC KazSC RAS

G S Mannapova

TATAR RESEARCH INSTITUTE OF AGRICULTURE SSU FRC KazSC RAS

TATAR RESEARCH INSTITUTE OF AGRICULTURE SSU FRC KazSC RAS

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