Differentiation and identification of winter bread wheat verieties according to a complex of baking quality indicators

O. A. Demydov; V. M. Hudzenko; I. V. Pravdziva

doi:10.21498/2518-1017.17.3.2021.242959

Authors

O. A. Demydov The V. M. Remeslo Myronivka Institute of Wheat, NAAS of Ukraine, Ukraine https://orcid.org/0000-0002-5715-2908
V. M. Hudzenko The V. M. Remeslo Myronivka Institute of Wheat, NAAS of Ukraine, Ukraine https://orcid.org/0000-0002-9738-1203
I. V. Pravdziva The V. M. Remeslo Myronivka Institute of Wheat, NAAS of Ukraine, Ukraine https://orcid.org/0000-0002-0808-1584

DOI:

https://doi.org/10.21498/2518-1017.17.3.2021.242959

Keywords:

Triticum aestivum L., physical indicators of grain and flour quality, rheological characteristics of the dough, baking properties of the flour, sowing date, preceding crop, coefficient of variation, ANOVA, GYT biplot

Abstract

Purpose. Reveal the features of the formation of a quality indicator complex in winter bread wheat depending on the growing seasons, preceding crops and sowing dates, as well as differentiate and identify genotypes with high and stable levels of manifestation.

Methods. Field, laboratory, statistical.

Results. A different share of the influence of the year conditions, the preceding crop, the sowing date and their interactions on the quality indicators of some varieties was determined. A different reaction of varieties in terms of quality indicators, depending on the investigated factors was revealed. The variation was very low for test weight, water absorption ability of flour, crumb porosity. Strong variation was observed for flour strength after sunflower and soybean as preceding crops, alveograph configuration ratio after sunflower and soybean, index of elasticity dough after corn, valorimetric value after mustard, dough dilution degree after green manure, sunflower, corn and especially after mustard and soybeans. The varieties, which on average for 2016/17–2018/19 reliably exceeded the standard both in individual indicators and in general in terms of physical indicators of grain and flour quality and dough rheological properties. GYT biplot analysis identified the genotypes ‘MIP Vidznaka’ and ‘MIP Assol’ with a more optimal combination of increased yield and a complex of quality indicators in terms of different years, preceding crops and sowing dates. Some varieties, namely, ‘Estafeta myronivs’ka’, ‘Trudivnytsia myronivs’ka’, ‘MIP Valensiia’, ‘MIP Yuvileina’, ‘Balada myronivs’ka’, ‘Vezha myronivs’ka’ were inferior to them, but were significantly superior the others.

Conclusions. The selected by quality indicators varieties as genetic sources can be used in breeding process. A more stable level of yield and quality indicators at different sowing dates after different preceding crops should be expected for growing varieties ‘MIP Vidznaka’, ‘MIP Assol’, as well as ‘Estafeta myronivs’ka’, ‘Trudivnytsia myronivs’ka’, ‘MIP Valensiia’, ‘MIP Yuvileina’, ‘Balada myronivs’ka’, ‘Vezha myronivs’ka’. The peculiarities obtained in the research should be taken into account when evaluating and differentiating genotypes in breeding process, as well as developing basic elements of technology for growing the varieties of winter bread wheat.

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