BAKING QUALITY ASSESSMENT OF PROMISING WINTER SOFT WHEAT BREEDING MATERIAL

The purpose of the study is to evaluate the baking qualities of winter soft wheat breeding material. Objectives: to identify new promising breeding lines of winter soft wheat for state variety testing and potential use in the production of bakery products. The object of research is grain, flour and bakery products from promising varieties of winter soft wheat Verita (Slovakia), Areal (Ukraine), Manau (Russia), Dorota (France). The studies were carried out on the experimental field in 2019–2022 in the conditions of the forest-steppe zone of the Central Caucasus. The soils of the experimental site are leached chernozems. The climate of the forest-steppe zone is temperate continental, hot. The evaluation of the baking properties of variety samples was determined in accordance with the current technical requirements of state standards for the following quality indicators: vitreousness and nature; mass fraction of protein, starch, moisture; the quantity and quality of gluten, the falling number and test laboratory baking. The results of the study showed that according to the flour-grinding properties, the wheat grain of the varieties Verita and Areal was characterized by strength as strong, Manau and Dorota – medium; according to the protein-gluten complex of the grain, the varieties were assigned to quality groups I and II, and according to the falling number – to group I. The data on the indicators of the volumetric yield of bread from 100 g of flour, porosity and organoleptic evaluation confirmed the baking quality of the flour as average in strength (valuable in quality) in the varieties Areal and Dorota. It was established that the new initial material is characterized by high economically valuable features of grain in terms of quality: vitreousness – 49–51 %; the quantity and quality of gluten – 22.4–30.8 % and 84,8–94,8 IDK units; mass fraction of protein – 11.7–14.7 %; falling number indicator – 211–274 sec; organoleptic evaluation – 4.1–4.4 points. Wheat varieties Areal and Dorota were established as promising for baking production and recommended for state variety testing.