Breeding assessment of winter rye population GC-494/15vv with high viscosity of water extract of grain meal

The results of a comparative assessment of the winter rye population GC-494/15vv, selected for high viscosity of a water extract (VWE) of grain meal (9,7 sPoise) in order to improve the technological and baking qualities of grain, are presented. Cultivated varieties of winter rye Tatiana, Moskovskaya 12, Moskovskaya 15 and Moskovskaya 18 were used as the standard, in which the VWE varied at the level of 4.4…4.9 sPoise. Comparative tests were carried out in 2017–2023 on plots of 12 m² in 3-fold repetition. In terms of yield and other traits the differences were unreliable, but in terms of the number of falling and the temperature of starch gelatinization there was a steady trend in the positive direction, and in terms of the volume output of bread – in the negative. In terms of winter hardiness, protein and starch content in grain there was no correlation with the trait of VWE. The influence of the weather conditions of the year on the dynamics of various traits was analyzed. There is a similar dynamics of such traits as the height of the amylogram, the number of falling and the temperature of starch gelatinization for changing weather conditions of the year, which is confirmed by a reliable correlation between them (r = 0,77…0,87). For the trait of VWE a reliable correlation took place only for the starch gelatinization temperature (r = 0,71). The high potential of the VWE reduced the volumetric output of the formed bread, so that it had the best structural and mechanical properties of the crumb. It is concluded that VWE is an important feature in the breeding of winter rye for high baking qualities of grain.