Technological potential of spring wheat varieties to produce bakery products

The aim of the study is to evaluate the technological potential of Siberian and foreign wheat varieties for the development of bakery production technology. Objectives: to study the technological qualities of Siberian and foreign wheat grain; to evaluate the baking properties of flour from wheat grain; to select the best samples of grain and flour of wheat varieties with high technological qualities for further development of bakery product recipes. The baking potential of grain in the studied varieties was identified for the purpose of further development of technology for the production of bread with increased nutritional value. The studies were conducted in the laboratory for evaluating the technological qualities of grain, KrasNIISKh, FRC KSC SB RAS, in accordance with GOSTs and methods. The objects of the study were soft wheat varieties of Krasnoyarsk, Novosibirsk, Altai and foreign selection. The results obtained show that the Krasnoyarsk 12 variety (KrasNIISKh FRC KSC SB RAS) stood out in terms of protein (16.99 %) and gluten (50.52 %). In grain of foreignbred varieties, the highest values for protein content (15.73 %) and gluten (44.20 %) were noted in the KVS Sunset variety (Germany). Reliable differences were noted in protein and gluten content and in the weight of 1000 grains, which can be explained by varietal characteristics. The volume of bread for the Krasnoyarskaya 12 variety was 600 cm3; Novosibirskaya 31 – 630; Novosibirskaya 41 – 620; Altayskaya 70 – 620; the maximum volume of bread for the foreign variety KVS Sunset was 590 cm3. The overall baking score for Siberian varieties ranged from 3.9 to 4.1 points, while the average score for foreign varieties was 3.5–4.0. The average overall baking score for Siberian varieties was 4.0 points, while for foreign varieties it was 3.8 points. As a result of the conducted research, it was revealed that the grain of Siberian wheat selection has high technological and baking qualities, not inferior in the studied indicators to varieties of foreign selection.