INFLUENCE OF THE MAIN QUALITY INDICATORS OF SPRING WHEAT (TRITICUM AESTIVUM L.) ON BAKING PROPERTIES IN THE CONDITIONS OF THE AKMOLA REGION

Abstract

As the object of study, 17 varieties of different groups of ripeness of soft wheat selection were used by “Scientific and Production Center of Grain Farming named after A.I.Barayev” LLP. Varieties were studied by biochemical, technological and baking indicators in order to identify varieties with a complex of the highest quality characteristics. The average results of the biochemical and technological assessment are given from 2014 to 2018. According to the data obtained, it is clear that the most unfavorable year was 2018 - the quality of grain has significantly decreased in contrast to previous years. For comparative characteristics, varieties zoned in other regions of Kazakhstan were studied: Karagandinskaya 22 and Karabalykskaya 90. Research has allowed us to establish
a mathematical model of the relationship between the properties of grain and the quality of bread. For a reliable assessment of the baking properties of wheat grain, a set of quality indicators was studied – the mass fraction of protein, the amount and quality of gluten, and vitreous. In the course of the work, promising varieties such as AssylSapa, Tselinnaya 20, Baiterek, Shortandinskaya 25, Tselinnaya Yubileynaya were identified for further use in the selection process.