Technological and biochemical characteristics of spring wheat varieties of Irkutsk region

In this work, a comprehensive assessment of technological and biochemical properties of zoned varieties of spring wheat cultivated in the Irkutsk region was carried out. The aim of the work was to determine the optimal ways to use different varieties in the processing industry of the region. In the course of the study the glassiness, moisture content, flour yield, protein content, quantity and quality of gluten, as well as rheological properties of dough were analysed. The results showed significant variability in quality characteristics between the varieties. The varieties Angara 86 and Tulun 15 showed the best performance for baking, while the varieties Irene, Novosibirskaya 15 and Studencheskaya, having high flour yields, can be recommended for feed purposes and for the production of products with less stringent requirements for a more rational use of this resource.