doi: 10.15389/agrobiology.2013.1.15eng
UDC 633.11:631.524
A COMPARISON OF GRAIN QUALITY IN SPRING AND WINTER WHEATS ASSOCIATED WITH MARKET CLASSES (review)
O.V. Krupnova
Research and Development Institute of Agriculture of the South-East, Russian Academy of Agricultural Sciences,
Saratov 410010, Russia,
e-mail: raiser@mail.saratov.ru
Received October 17, 2011
In Russia, as one of the biggest grain manufacturer and exporter, the wheat is cultivated from west regions to the Far East, and the differences between market classes of wheat grain are of a special interest. In many countries one of the principles for dividing wheat grain on market classes is the type of cultivation in spring and winter wheat. The analysis of accessible publications has shown discrepancy of the conclusions about distinctions between these classes on test weight of a grain, grain protein and gluten content and composition, a gliadin/glutenin ratio, a falling number, dough rheology, parameters of alveogramms, farinogramms, mixogramms, and also on baking properties. As a result of weather conjuncture, the spring wheat cultivars succeed in some regions, but the winter wheat cultivars — in other ones.
Keywords: spring wheat, winter wheat, grain protein content, gliadin, glutenin, dough rheology, baking properties.
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