The quality of spring common wheat varieties for making bread from whole grain flour

The article presents the results of a quality study of spring common wheat varieties and lines, including purple-grained forms, for the production of whole-grain bread. In view of the beneficial effect on human health of the consumption of whole-grain products, in particular wheat bread made from wallpaper flour, we set the goal to evaluate the quality of spring common wheat varieties and lines, including purple-grained ones, created at FRC Kazan Scientific Center RAS for the production of whole-grain bread. Grain parameters (protein and gluten content, its quality, hectolitre weight, vitreousness), rheological properties of dough (farinograph, alveograph), amylographic characteristics of flour and baking qualities were studied. The results showed that most of the varieties correspond to the 3rd quality class, while the Khazine variety and the purpule line of the Kk-21-09-6 high in protein and gluten. Rheological parameters of the dough obtained from whole grain flour, measured by a pharynograph and an alveograph, revealed significant differences in individual samples in terms of indic ators: the water absorption, the deformation energy (W), the maximum overpressure (P), the average abscissa to rupture (L). Amylographic analysis revealed significant differences in the viscosity of starch paste: in Khazine it is maximum (860 units), and in Kk-21-09-6 — it is extremely low (115 e. a.), which may indicate increased enzymatic activity of the latter. Baking tests have shown that the best volume and quality of bread are typical for Nadira and Khazine varieties, despite the differences in the rheological properties of the dough in these samples. Correlation analysis confirmed a weak relationship between traditional rheological tests and the final quality of bread baked according to standard GOST 27669-88, which underlines the need to develop specialized baking evaluation methods for whole grain flour.

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