THE RELATIONSHIP OF THE COLOR DIFFERENCES OF FLOUR AND GRAIN WITH THE ASH CONTENT AND FLOUR STRENGTH OF SOFT WHEAT VARIOUS VARIETIES

Abstract

The research was carried out in the “Scientific and Production Center of Grain Farming named after A.I. Barayev” LLP, in the laboratory of biochemistry and technological assessment of the quality of agricultural crops. Experimental data on the color characteristics, ash content of grain and flour, rheological properties of the dough of 19 varieties of spring soft wheat grown in the Akmola region are presented. Varieties are provided for study by the department of soft breeding. The study of the milling properties of varieties and the quality of flour obtained from their grain is a relevant objective that requires comprehensive research. In the course of the research, the regularities of changing the color of flour and grain depending on the ash content and flour strength of the studied varieties were established. Based on the comparison of correlations characterizing the obtained dependencies, the choice of indicators for assessing the quality of flour and soft wheat grain is justified. The results obtained are the scientific and practical basis for predicting the production of flour of the highest grade by grain color, as well as ash content and specific work of dough deformation.