Page 55 - Zbornik_Konf_2019

https://doi.org/10.15414/2019.9788055220703

4 International Scientific Conference Abstracts Book
th
RELATIONSHIP OF QUALITY INDICATORS OF SOFT WHEAT VARIETIES DEPENDING ON
THE GRAIN COLOR
Gulshen Poladova, Sevil Sadiqova

National Academy of Sciences of Azerbaijan, Institute of Genetic Resources,
Baku, Azerbaijan; E-mail.: shenova1@yahoo.com
The white wheat varieties of soft wheat have a short post-harvest ripening period and
have an undesirable property, germination at the root, which negatively affects the quality
and taste of bread.
The material of the study was the red grain and white grain varieties of wheat, of an
intensive type. The varieties were grown in the conditions rainfed (Jalilabad region) and
irrigation (Tartar district). Baking quality was determined by laboratory baking. the Volume
and the quality of bread estimation on a special scale for the quality of bread.
The content of gluten white-grained more than red-grained varieties. Among the red
varieties, the minimum indicator of the amount of gluten in both the 2016th and the 2017th
year was in the Zirva 85 variety (22.4 and 24.8 %, respectively, by years), but it is estimated
that the quality of bread, in this variety, is not much inferior to other varieties. The indicator
of the amount of gluten of the Fatima variety (23.2 and 26.4 %, respectively, by years) is not
3
high, but the bread quality (450–400 cm per year, respectively) did not affect the quality of
gluten, difference in the gluten index was very low 94.2–92.8 ea. The quality of bread in 2016
was 4.7 points, but in 2017 it was 3.3 points. The highest score of bread quality in both red
and white grape varieties was 4.8 points. Correlation analysis showed that in 2016, there was
no correlation between the indices of communication. In 2017 a negative correlation was
established between the yield and the volume of bread (r = 0.755). Correlation with gluten
content and the quality is positive (r = 0.861) connection.
Studies have shown that the difference in grain nature of red varieties is 26 g higher and
only 3 g for flour yield. All other indicators for white-grained varieties are higher.
The correlation between grain quality indicators, depending on the color of the grain,
was different. In white-grained varieties, a high positive correlation was found between the
content of gluten and IDK (r =0.897), volume and quality of bread (r = 0.988). Due to a small
sample of varieties, the correlation was not reliable between the other parameters. Red
grained varieties had a negative correlation between the yield of flour and the sedimentation
index (r = -0.933).
Thus, the data show that the conditions of our republic can be considered favorable for
the cultivation of white-wheat varieties of wheat since they are inferior to red-grained only by
the output of flour.

Keywords: quality, wheat, flour output, bread, grain nature, correlation.

4 International Scientific Conference Agrobiodiversity Nutrition, Health and Quality of Human and Bees Life |55
th
September 11–13, 2019