SOURCES OF HIGH CAROTHINOID CONTENT IN BREAD SPRING WHEAT FLOUR
SOURCES OF HIGH CAROTHINOID CONTENT IN BREAD SPRING WHEAT FLOUR
Article language
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Date posted online
13.06.2017
Institution
Plant Production Institute named after VYa Yuriev of NAAS
Bibliography
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
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