TECHNOLOGICAL AND BAKERY PROPERTIES OF GRAIN FORMS OF WHEAT CREATED BY HYBRIDIZATION OF TRITICUM AESTIVUM L. × TRITICUM SPELTA L.
Authors: Diordieva I. P. , Maslovata S. A. 
Published: May 2023

Actuality. The value of grain depends on its quality – a number of indicators that determine biological value and technological properties. Grain quality indicators determine the range of its use. Nowadays, grain quality should be considered from the point of view of nutritional value, which depends on the content and quality of protein and its technological properties. The technological properties of wheat grain are of decisive importance in the processing of wheat grain into flour and groats. That is why the study of the dependencies of their change is a relevant and important task.

The purpose of the research was to analyze the technological and baking properties of grain in the created samples with the aim of their systematization and selection of valuable genotypes.

Research materials and methods. All research on hybridization of the above-mentioned species, creation and selection of samples – objects of research and analysis of technological properties and quality indicators of trial baking of bread were conducted at the Uman National University of Horticulture. The object of research was 29 samples, of which 15 were common wheat, 14 were spelled wheat. The standard for the soft wheat samples was the soft winter wheat variety Podolyanka, for the spelled samples – the winter spelt wheat variety Zorya of Ukraine. The technological properties of the grain were determined by the method of infrared spectroscopy using the Infratectm Nova device. The studies used generally accepted methods of researching the quality and culinary properties of wheat flour bread. Experimental data were analyzed statistically using the Microsoft Excel 2010 program according to the methodology of V. O. Yeschenko according to the co-authors.

Results and discussion. Our research established that the protein content of the created forms of soft wheat ranged from 13.2 to 16.1 %, gluten from 24.5 to 32.4 %. A significant increase of these indicators relative to the standard was recorded in samples 42, 242, 268, 302 and 370. The created forms of spelt wheat were characterized by the highest indicators of protein and gluten content. Their protein content on average for 2021–2022 was 14.1–25.8 %, gluten – 30.1–54.7 %. Six samples significantly exceeded the standard by these indicators, in particular, 13 (protein content – 25.8 %, gluten 54.7 %), 40 (protein content – 18.6 %, gluten 38.2 %), 86 (protein content – 19.6 %, gluten 45.2 %), 155 (protein content – 18.1 %, gluten 38.1 %), 1786 (protein content – 19.4 %, gluten 40.6 %), 1817 (protein content – 21.5 %, gluten 44.5 %).

The starch content was higher in common wheat samples (54.6–57.0 %), lower in spelt wheat forms (51.7–56.3 %). Spelt wheat samples had the highest Green index (on average 44.6–68.2 ml), eight of which significantly exceeded the standard. The highest sedimentation index was in samples 40 (68.2 ml), 13 (65.2 ml), 27 (64.8 ml), 1817 (63.1 ml) and 1786 (62.2 ml).

The strength of flour varied between 238–370 a.u. – in samples of soft wheat, 236–439 a.u. – in samples of spelt wheat. The best according to this indicator were spelled wheat samples 40 (439 a.u.), 124 (380 a.u.) and 155 (370 a.u.) and common wheat sample 42 (370 a.u.). According to the classification of wheat by flour strength, the sample of spelled wheat 40 is a good improver. Satisfactory improvers include common wheat samples 42, 138, 242, 268, 302, 313, 330, 370, 3872, 4075, 6274, 6750; spelled wheat samples 13, 16, 17, 19, 27, 86, 124, 155, 158, 1786 and 1817. The Valuable wheat is soft wheat sample 161. Good fillers include soft wheat sample 161 and spelt wheat sample 1725 The samples of soft wheat 238 and spelt wheat 163 are classified as satisfactory fillers.

Hardness varied widely from 29.9–66.5 in spelt wheat samples to 17.2–71.5 in soft wheat samples. Taking into account the classification by grain hardness and the results of the conducted research, the samples of soft wheat 4075, 5274 and 6750, the samples of spelt wheat 13, 27, 1786 were classified as hard grain; to the medium-hard grain type are spelt wheat samples 86, 124, 1817. Other studied genotypes are soft-grain.

In the created forms of wheat, the bread volume was higher in soft wheat samples (940 cm3), lower in spelt wheat samples (860 cm3). In the samples of soft wheat, the surface of the bread crust was smooth, without bubbles, cracks and undermining, the crumb is very soft, the taste is strongly pronounced with an even distribution of pores. The color of the crust was golden (7 points). The color of the crumb is light with a light yellow shade (7 points), the aroma is strongly expressed (7 points), the consistency of the crumb is quite delicate (9 points). The overall culinary rating is 8.4 points.

Despite the higher technological properties of spelt wheat forms, they recorded a slightly lower dough looseness and bread porosity, as a result of which the bread was smaller in volume. The reason for this is the low quality of gluten and the gas-holding capacity of spelled flour. However, this did not reduce its culinary and taste properties. The bread had a distinct aroma (7 points) and taste (9 points). The overall culinary rating is 7.8 points.

Conclusions and perspectives. The conducted research made it possible to differentiate wheat samples created by the hybridization of Triticum aestivum L. × Triticum spelta L. according to the technological properties of the grain. Valuable genotypes characterized by high technological properties were identified, in particular, soft wheat sample 42 and spelt wheat samples 13, 40, 86, which significantly exceed the standard in terms of protein and gluten content in grain, flour strength, and grain hardness.

It was established that the overall culinary evaluation of bread made from the flour of the created samples was high – 7.8–8.4 points. However, bread made from soft wheat was characterized by a better set of quality and culinary indicators.

Further research will be conducted in the direction of analysis of performance indicators of created samples and selection of genotypes that successfully combine high yield with excellent technological properties of grain.