Grain quality indicators and size-dependent fractional composition in winter rye cultivars under the conditions of the Lower Volga region

Background. Grain quality indicators of winter rye cultivars were analyzed in connection with the size-dependent fractional composition of their grain in the Lower Volga environments.Materials and methods. The research material included 22 cultivars developed at various Russian scientific institutions, 3 Belarusian ones, and 3 cultivars bred at the Federal Center of Agriculture Research of the South-East Region. Comparative trials were conducted in 2021–2022 on 13.2 m2 plots in two field replications. The following grain quality indicators were studied: grain test weight, 1000 grain weight, size-dependent fractional composition, Hagberg falling number, amylogram peak height, starch gelatinization temperature, protein content, and rheological properties of the meal/water slurry.Results. Protein content was recorded at a level of 9.98–10.85%, while the starch gelatinization temperature was high due to the June air temperatures higher than the norm. Significant differences among the cultivars were found in the fractional composition of grain: 12 forms were identified with medium viscosity of the meal/water slurry and the fine-grain fraction content up to 30% of the total weight.Conclusions. There is a positive significant correlation between the five studied indicators characterizing the rheological properties of the meal/water slurry made from the grain of winter rye cultivars and the grain fraction composition (0.82*–0.91*)

Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis

The article presents experimental data on the assessment of the rheological properties of dough from new types of flour, formed on the basis of cumulative curves using the Mixolab device. The data of mixolabograms and radial diagrams (Mixolab profiler) made it possible to reveal the existing differences in the parameters of the rheological profile and Mixolab indices. The object of the study is composite mixtures of gluten-free flours: No. 1 is 50% of pumpkin and 50% of corn flour, No. 2 is 50% of linseed and 50% of corn flour, No. 3 – 50% of rice and 50% of corn flour, No. 4 – 75% of linseed and 25% of corn flour, No. 5 is 30% of linseed and 70% of rice flour. The use of composite mixtures is promising due to high oven rise and low starch thickening because of its high water absorption capacity (WAC). In addition, there is certain economic efficiency, since it is possible to produce more dough at a lower cost