Variability of characteristics of winter rye grain quality depending on flour yield and viscosity of a water extract

The dynamics of technological and baking characteristics of winter rye grain quality depending on the flour yield and the viscosity of a water extract (VWE) have been studied. The starting material was low viscosity, medium viscosity and high viscosity populations of winter rye, obtained after 10 cycles of divergent selection on the basis of VWE in the varieties Alpha and Moskovskaya 12. From each population there have been obtained three sorts of flour: whole grain flour (yield 100%), bread flour (yield 87%) and white rye flour (yield 63%). A comparative test was conducted in 2015 and 2016 in a field experiment on the plots of 8 m2 in three replications. The characteristic feature of low viscosity populations was small-sized grain, low nature of grain and low content of starch. High viscosity populations in the majority of characteristics were up to standard of medium viscosity populations. It is shown, that when producing the white rye flour, all the pentosans of the external layers of the caryopsis are removed together with the bran. As a result, the share of pentosans which are inside the endosperm essentially increases. The increase of VWE in the fine flour occurs due to the water-soluble pentosans, containing not in the bran, but in the deep layers of the endosperm. The fine flour (white-rye flour) in comparison to the coarse flour (whole grain flour) had higher whiteness (by 46.6 points), better amylograph (by 46 ea.), higher H/D ratio by (0.04), yield of bread (by 38 cm3) and grain of bread (by 9.9%). The VWE at high expression positively effected the flour whiteness, falling number, height of the amylograph, temperature of starch gelatinization, shape stability of the hearth bread.