Ecological plasticity and adaptive potential of annual form of white sweet clover (Melilotus albus Medik)

The ecological plasticity, stability, and adaptive potential of varieties and promising genetic lines of the annual form of white sweet clover were assessed. The studies were carried out in 2016-2020 in Volga Scientific Research Institute of Selection and Seed-Growing named after P.N. Konstantinov, Samara Federal Research Scientific Center, Russian Academy of Sciences. According to the parameters of ecological plasticity and stability, the studied varieties and genetic lines were differentiated into groups according to their response to the changes in environmental conditions. Most of studied varieties belonged to highly plastic genotypes; varieties Srednevolzhsky, Kinelsky, Zavolzhsky, and genetic line Hugh 0 were characterized by the highest stability under the conditions of the Samara Trans-Volga Region. Varieties Srednevolzhsky, Kinelsky, Zavolzhsky, and genetic lines Hugh 0, Hugh 40 and Indus 1 were highly resistant to unfavorable environmental factors. All the studied genetic lines and varieties are characterized by high selective value and thus may be used as a starting material for developing of new varieties of the annual form of white sweet clover

Use of by-products of millet, amaranth and sorghum grains in bakery production

The use of additional gluten-free grain raw materials in the form of flour or secondary raw materials of cereal industry in the recipes of bakery products allows regulating the biotechnological processes of dough maturing and proofing, obtaining a finished product with new functional properties and high nutritional value. The purpose of the research is to justify experimentally the use of processed products of amaranth grain and sorghum for the production of bread of high quality and functionality. The methodological basis of the study is presented by a systematic analysis of the technology for the production of bakery products enriched with promising phyto-fortifiers. In accordance with the chosen methodology, the chemical composition is analyzed and the positive effect of the use of flour from millet grain, sorghum and amaranth seeds in the mixture with premium wheat flour on the quality of bread is experimentally justified. It was found that the introduction of these types of additional raw materials had a positive effect on the activation of baking yeast and the maturation of dough. In the production of bread from wheat flour of the highest grade, it is optimal to use these phyto-fortifiers in the amount of 3% by weight of the composite mixture