Flour baking power indicators of wheat varieties grown in the Tyumen region northern forest-steppe of the Tyumen region

The wheat variety is the basis for obtaining grain of one or another quality level. Strong wheat provides high quality bread and baked goods. It serves as an improver for medium to low quality wheat. Valuable wheat provides the flour-grinding and bakery industry with high-quality raw materials. In the Tyumen Region, the sowing of strong wheat varieties is about 30 %, valuable – 40 % of the area under wheat. Since many varieties of strong and valuable wheat under the influence of growing conditions do not consistently realize the quality potential, it was expedient in the conditions of the region to study the raw material value of grain, including indicators characterizing the baking power of varieties of state testing. Research was carried out in the zone of the northern forest-steppe of the Tyumen Region, in which about 60 % of the wheat sowing area is concentrated. The characteristic is given to the quality of grain of wheat varieties grown at the Yalutorovsk state variety section in 2017 and 2018. The main criteria for assessing the baking power of varieties are the content and quality of gluten in flour, the strength of flour, valorimetric assessment and general assessment of bread. Wheat varieties were characterized by a low gluten content during the years of research and an insufficient value of valorimetric assessment in the conditions of 2018. At the same time, a number of varieties were distinguished by high indicators of flour strength and baking qualities. Under the conditions of 2017, the indicators of flour strength in the varieties Novosibirskaya 31, Kalinka, Stolypinskaya 2, Novosibirskaya 61, Melodiya met the requirements for strong wheat. In 2018, these standards were met by the indicators of the varieties Novosibirskaya 15, Zauralskaya Volna, Kalikso, Tarskaya 12. The varieties Novosibirskaya 31, Omskaya Yubileynaya, Stolypinskaya 2, Tyumenskaya 29 received a high overall assessment of bread (at the level of 4.5 points). We recommend using the distinguished wheat varieties in terms of baking power in the conditions of the region in breeding programs and in production as raw materials for obtaining high-quality bread products.