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SOURCES OF HIGH CAROTHINOID CONTENT IN BREAD SPRING WHEAT FLOUR

SOURCES OF HIGH CAROTHINOID CONTENT IN BREAD SPRING WHEAT FLOUR

Institution

Plant Production Institute named after VYa Yuriev of NAAS

Section

SOURCES AND DONORS

Abstract

Goal. To identify sources of high carotenoid content among bread spring wheat accessions, to determine their yield capacity in the North-Eastern Forest-Steppe of Ukraine, to evaluate baking and pasta properties.

Materials and Methods. The research was carried out at the Plant Production Institute named after VYa Yuryev of NAAS in 2014-2015. 134 accessions of bread spring wheat from the collection of the National Center for Plant Genetic Resources of Ukraine (NCPGRU) were selected as the research material. Accessions ‘Kharkivska 26’ and ‘Rannia 93’ were taken as standards of economically valuable traits; to compare pasta properties, durum spring wheat variety ‘Spadschyna’ was used. The carotenoid content was measured by Murry’s modified method; the protein - by infrascopy on an Infralum FT-10. The field investigations were carried out in accordance with conventional methods for working with the genetic resources of wheat, the grain class was determined according to the State Standard of Ukraine 3768: 2010; the pasta properties - by the method for determining the pasta properties of durum wheat; the baking qualities – in compliance with the methodical recommendations for assessing the grain quality of breeding material.

            Results and Discussion. The study resulted in selection of 7 bread spring wheat accessions with an increased content of carotenoids: ‘Omskaya 41’ (4.63 mg/100 g), ‘Lutescens 598’ (5.41 mg/100 g), ‘Lutescens 575’ (5.30 mg/100 g), ‘Lutescens 540’ (5.67 mg/100 g), ‘Lutescens 516’ (5.20 mg/100 g), ‘Kinelskaya 61’ (6.03 mg/100 g), ‘Kinelskaya 2010’ (4.84 mg/100 g). The yield capacity of var. ‘Omskaya 41’ exceeded that of the standard ‘Kharkivska 26’ (by 5 g/m2). The protein content was 15.6%, which corresponds to grain class 1. The strength flour of this variety was 367 units; the elasticity index - 71%. The dough resilience value of this variety indicated that it was strong wheat, and that its flower was an excellent improver. The bread volume from 100 g of flour was 730 ml, Across the studied varieties, it had the highest total mean score of the pasta properties – 7.0. ‘Lutescens 598’ belonged to grain class 1 by the protein content, grain-unit and gluten content; its gluten fell into quality group 1; the ratio P/L was high (1.2). ‘Lutescens 575’ belonged to grain class 1 by the protein content, grain-unit and gluten content; its gluten fell into quality group 1; it had a high total mean score of the pasta properties - 6.3. ‘Lutescens 540’ was characterized by high yield capacity (441.0 g/m2), met the requirements for class 1 in terms of grain-unit and grain hardness; its gluten fell into quality group 1; and the bread volume amounted to 690 ml. Gluten ‘Lutescens 516’ fell into quality 1; ‘Lutescens 516’ belonged to grain class 1 by the protein content, grain-unit, grain hardness and gluten content. The bread volume of this line exceeded that of standard ‘Prokhorovka’ (by 30 ml). ‘Kinelskaya 2010’ was characterized by high protein content (15%), its grain-unit, grain hardness and gluten content met the requirements for grain class 1, and its gluten belonged to quality group 1. Variety ‘Kinelskaya 61’ belonged to grain class 1 by grain-unit and grain hardness, had excellent baking properties and the highest total mean score of the pasta properties across the studied accessions (8.5) and was noticeable for the highest carotenoid content (6.03 mg/100 g).

Conclusions. Of the 134 accessions studied, we selected sources of high carotenoid content - ‘Omskaya 41’, ‘Lutescens 598’, ‘Lutescens 575’, ‘Lutescens 540’, ‘Lutescens 516’, ‘Kinelskaya 61’, and ‘Kinelskaya 2010’, which also have a set of economically valuable characteristics. The selected accessions are recommended for further breeding to increase the content of carotenoids, grain quality parameters as well as pasta and baking properties of bread spring wheat varieties.

Keywords

carotenoids, grain hardness, grain-unit , gluten content, protein, dough balance