THE AMINO ACID CONTENT OF SPELT WHEAT PROTEIN DEPENDING ON THE ORIGIN OF VARIETY AND STRAIN

Results of studies on content of basic amino acids in spelt wheat according to the origin of the variety, an integrated assessment index of the content of essential amino acids and ensuring their biological needs for human nutrition, are shown. As a result of studies, it was found that the content of basic amino acids varied from 115.0 in LPP 3117 strain to 183.6 g/kg of grain in the standard strain (Zoria of Ukraine). The protein of spelt wheat contains at most glutamic acid, proline and leucine. Glutamic acid content varied from 32.5 to 47.8 g/kg of grain, proline content varied from 8.6 to 18.3 g/kg and leucine content varied from 8.0 to 13.1 g/kg of grain, depending on the origin of varieties and strains of spelt wheat. Grain of Zoria of Ukraine was characterized by the highest content of essential amino acids, which was 55.5 g/kg. Compared with Zoria of Ukraine, grain of NSS 6/01 had 8% less, Schwabenkorn had 9% less, and Australian 1 had 14% less. Grain of strains obtained by hybridization of Triticum aestivum/Triticum spelta, had a significantly lower content of essential amino acids compared to the standard. The protein of grain of LPP 1305 strain had the largest content of essential amino acids (42.4 g/kg) and LPP 3218 strain (42.0 g/kg). The lowest content was in LPP 3117 strain (38.1 g/kg). The content of essential amino acids is the most balanced in grain of Zoria of Ukraine, as confirmed by the highest integrated assessment index (IAI) of 1.62. The worst IAI indicator was found in grain of LPP 1224 and LPP 3117 strains obtained by hybridization of Triticum aestivum/Triticum spelta, in which it was 1.08 and 1.05 respectively. It was calculated that 100 g of spelt wheat satisfies biological needs of an adult with 22–42% phenylalanine at the most, and with 12–19% lysine at the least, depending on the origin of the variety. 100 grams of grain of Zoria of Ukraine (19–42%), NSS 6/01 (17–32%) and Schwabenkorn varieties (16–32%) provided this need the most, and grain of LPP 3117 strain (14–24%) provided it the least depending on the amino acid among the studied varieties and strains

FORMATION OF QUALITY OF CONFECTIONERY PRODUCTS MADE OF WHEAT FLOUR OF DIFFERENT VARIETY AND STRAIN

The article is devoted to the study of culinary evaluation of confectionery products made of flour of varieties and strains of soft, Ethiopian and club wheat. It is proved that the culinary assessment of sugar and biscuit cookies varies considerably depending on the wheat variety and strain, the quality of which is most affected by the gluten deformation index. The ratio of the diameter of a cookie made of flour of the wheat variety and strain to its thickness varies from 1 to 9 points. The evaluation of the cookie surface is from 3 to 9 points, the look of the cookie cracking is from 5 to 9 points but the color is from 7 to 9 points. Cookies made of flour of Kulundynka and Pannonicus varieties, Ethiopian 1, LPP 1314 and NAK61/12 strains have the highest culinary evaluation (8–9 points) among studied varieties and strains. The overall evaluation of cookies of other varieties and strains is low and varies from 4.0 to 6.5 points. Porosity by pore size varies from 7 (average thick-walled pores up to 25 % of the pulp) to 9 points (small thick-walled pores). The surface and porosity by the uniform distribution of pores does not change and is 9 points. The overall evaluation of a cake-type bun is also very high (8.3–9.0 points). The overall evaluation of a biscuit cookie is high (7.5–9.0 points) but the highest evaluation is of flour of Pannonicus and Kulundynka varieties and Ethiopian 1, LPP 1314 and NAK61/12 strains. The largest volume was obtained from Kulundynka variety flour (392 cm3), Ethiopian 1 (390 cm3), LPP 2793 (389 cm3) and NAK61/12 strains (393 cm3) or by 5-8 % compared to the check variant (372 cm3). The volume of a biscuit cookie at the check variant level is obtained from flour of Uzhynok, Slavna, Schedra nyva, Emerino, Lupus, Ac Meckinon and Chornobrova varieties, club wheat and strains obtained by Triticum aestivum/ Triticum spelta. The volume of a cake-type bun does not vary significantly depending on the wheat variety and strain. Flour with gluten, the deformation index of which is more than 100 units, should be used for the production of sugar and biscuit cookies. However, the flour of all studied varieties and strains is suitable for baking a cake-type bun, as the culinary estimation is high. Cookies and biscuit made of flour of Pannonicus and Kulundynka varieties, Ethiopian 1, LPP 1314, LPP 2793 and NAK61/12 strains have the highest culinary evaluation (8.5–9.0 points)

Baking properties depending on grain spelled fertilization

The results of research baking properties of wheat spelled, namely, increased protein content, starch and α-amylase activity by improving nitrogen nutrition conditions. Established that most of the figure derived protein use ammonium sulfate and ammonium nitrate in option P60K60+ Ns.a.60 + N60. We found that the protein content in grain spelled, depending on fertilization and year of research, is 19,5–24,5%. The highest protein content was 24.4% in the variant background + Ns.a.60 + N60. Thus, the greatest impact on the protein content was of nitrogen fertilizers. At the gluten content in grain spelled as most affected of nitrogen fertilizers. The high efficiency of the first feeding of ammonium sulfate as gluten content was the highest – 53.7% or higher by 3% compared with ammonium nitrate. In addition to protein and gluten in baking properties affect starch content as a raw material for fermentation. Established that spelled grain has a high starch content. However, improving conditions of nitrogen nutrition reduces the figure of 61.1% in the variant without fertilizers to 57,0–59,0% depending on the variant of the experiment and was not changed by the introduction of phosphate and potash fertilizers (61.0%). Grain spelled grain had higher acidity compared to soft wheat, for which the figure is 3 degrees. Higher acidity caused by higher grain spelled protein as the increased protein content leads to higher content of carboxyl groups

PARTICLE SIZE OF VARIETY SAMPLES SPRING BARLEY SEEDS OF COLLECTION BY UMAN NATIONAL UNIVERSITY OF HORTICULTURE

The quality of the seed is one of the main conditions for obtaining a high, stable yield of crops. Indicators of seed quality include its size. Seeds should not have only high seeding qualities, but also a high yield potential. For the conduct of seed production important is a large, well-executed seed, although the average size of seeds is not much different from large ones and can be successfully used for sowing. Stumpy and underdeveloped seeds do not allow obtaining plants that are characterized by high viability and yield. The size of the seeds largely depends on the biological characteristics of the variety. With the increase in the fraction of the sown seeds, within a single variety, the number of germ roots increases, the plants are formed more powerful and are characterized by a rapid passage of the stages of organogenesis. The increase in the fraction of seeds contributed to an increase in both the field germination index and the tendency to increase the yield. There are the size of five spring barley variety samples of collection by Uman national university of horticulture in the article. In average of 2015 and 2016 years, the ratio of the width to the thickness and the length of the seeds of the variety Commander was 1.4:1:3.6. The thickness of the seed was the smallest dimension of the analyzed samples. The largest seeds were in breeding sample 17/16, smaller - 23/16 and 2/16. In standard and breeding numbers 10/16; 23/16 and 29/16 three fractions seeds separated respectively sieves size: 2.5 / 20; 2.0/20 and 1.7 / 20 mm. Seeds of sample 17/16 had else another fraction 1. / 20 mm, while the sample 2/16 represented only two allied fractions seeds. However, in all variety samples largest seeds group was over 86%. Mass of 1000 seeds Commander varieties average for two years was 44.8 g, in the studied variety samples - 41.1 - 46.9 g. By this measure variety sample 2/16 significantly inferior standard and selective number 17/16 substantially exceeded its during two years of research. Significant difference between the breeding samples 10/16, 23/16 and 29/16 and standards were not observed. The sorting of seeds should be carried out according to its thickness, since it was the smallest parameter of all analyzed sort samples. The high leveling of barley seeds of the old material presented was noted (the share of the largest fraction was 86.6 - 91.8%). The mass of 1000 seeds of breeding numbers an average of two years of experiments was at the level of 41.1 - 46.9 g, that is, it was quite hig

INSTANT CEREAL QUALITY OF SPELT WHEAT GRAIN DEPENDING ON THE TEMPERATURE OF EXTRUSION

The culinary evaluation of the extrudate from unhusked and husked grain of various wheat varieties and strains, depending on the temperature of extrusion is carried out. Thus, during extrusion at a temperature of 100–110 ºС, smell and taste indicators of the extrudate were 9 points in all studied spelt wheat varieties and strains. Color indicator corresponded to 7 points, with the exception of the extrudate of TV 1100 strain which value was 9 points. The extrudate from grain of Zoria Ukrainy, Shvedska 1 varieties and 7 strains had the highest evaluation of consistency. It was quite tender and well chewed, without crunching and it corresponded to 7 points. The extrudate of TV 1100 strain had the highest culinary evaluation (8,5 points). The overall evaluation of the extrudate of Schwabenkorn and NSS 6/01 varieties and LPP 1197, LPP 1224, P 3, LPP 3132 and NAK 34/12–2 strains was high (7,5 points) and it was very high of other varieties and strains. During extrusion at a temperature of 180–200 ºС, smell, taste and consistency did not change compared to extrusion at lower temperature and amounted to 9 points. However, its consistency increased to 9 points or by 6–20 %. The extrudate of TV 1100 strain had the highest evaluation (9,0 points) and it was 8,5 points of other variants. Consequently, it is necessary to use Zoria Ukrainy and Swedish 1 varieties and LPP 3117, LPP 1304, LPP 3122/2, LPP 3373, LPP 1221, TV 1100 and NAK 22/12 strains for the extrusion of unhusked spelt wheat grain at temperatures of 100–110 ºС. All studied forms of spelt wheat are suitable for high-temperature extrusion. Removing shells by husking grain increased the culinary evaluation of the extrudate to 9 points by all parameters regardless of the extrusion temperature. The extrudate of husked spelt wheat grain was characterized by light cream color and the extrudate of TV 1100 strain had a yellow tinge, its smell and taste was very pronounced, its consistency during chewing was very tender, well chewed and without crunching. At the extrusion temperature of 100–110 ºC, the cooking coefficient was the highest in Zoria Ukrainy and Schwabenkorn varieties and LPP 1221 and TV 1100 strains (6,0–6,6 points). This indicator of other variants varied from 5,2 to 5,9 points. The cooking coefficient of the extrudate of unhusked grain of Zoria Ukrainy variety was the highest (6,7 points). This coefficient of Schwabenkorn variety and TV 1100 strain was 6,1 and 6,2, respectively. The cooking coefficient of the extrudate of remaining studied spelt wheat varieties and strains was within the range of 5,3–5,9 or less by 12–21 % compared with Zoria Ukrainy variety (check variant). The cooking coefficient of the extrudate obtained by the high-temperature extrusion changed in a similar way. The cooking coefficient of the extrudate of unhusked grain was also the highest in Zoria Ukrainy variety (6,8 points). The trend towards its decline is noted in TV 1100 and LPP 1221 strains. This indicator of other varieties and strains varied from 5,3 to 6,1 which was significantly less than the check variant indicator. It is found that the protein content in spelt wheat grain influenced the cooking coefficient of cereal products. Between these indices there was a direct high correlation relationship for whole, crushed groats and semolina (r = 0,87 ± 0,003–0,89 ± 0,01), for rolled groats and the extrudate from husked grain it was a very high correlation (r = 0,91 ± 0,006–0,94 ± 0,009). However, it was the highest one for the extrudate from unhusked grain (r = 0,96 ± 0,003)