Analysis of yield and grain quality of domestic and foreign spring soft wheat varieties in Western Siberia

The aim of the study is to evaluate the yield, technological quality characteristics and rheological properties of the dough of spring soft wheat accessions, to identify the best varieties as sources of these characteristics for breeding. In 2021-2023, 20 accessions of spring soft wheat of domestic and foreign selection were studied on the territory of the educational and experimental farm of Omsk State Agrarian University in the southern forest-steppe of Western Siberia. The genotypic features of foreign and registered wheat varieties were compared. Foreign varieties, on average, were characterized by a higher protein content (15.1 %) and gluten (38.8 %), as well as an increased hardness index (157.7 units) and flour particle size (24.5 μm). This is due to the allelic variants of the Pina and Pinb genes, which control grain hardness. Grain hardness improves the quality of baking, but leads to a decrease in flour yield. Domestic varieties had a lower hardness index (126.6 units) and a higher flour yield (68.4 %). Among the registered varieties, Novosibirskaya 31 and Element 22 stood out, and among the foreign varieties, Rollag, Kinley, Linkert and Sabin stood out with a high content of protein, gluten and flour yield. Foreign varieties demonstrated higher water absorption (62.7 %) and dough formation time (5.9 min). Domestic varieties had higher dough stability (6.0 min) and a lower degree of its liquefaction (48 EF), which indicates their suitability for the production of high-quality bread. The yield varied depending on the year and genotype, but local varieties showed a higher yield potential (373.1 g/m2). The selected domestic wheat varieties (Novosibirskaya 31, OmskGAU 100, Erythrospermum 59, Silach) have the technological and baking quality necessary for the production of high-quality flour and bread.