Viscosity of grain water extract in winter rye as universal parameter during breeding on principal use

The results of comparative studying of populations, half-sibs progenies and inbred lines of winter rye on viscosity of a water extract are presented. The dependence of this attribute on weather conditions of year is analyzed; its correlation with other traits of quality of grain is studied. It was shown, that extract viscosity is the important parameter of baking qualities of rye grain, especially in droughty years, when diagnostic value of falling number, amylogram peak and gelatinization temperatures are reduced. It was established, that the share of genotypic dispersion in general phenotypic one of an attribute of viscosity has made H2 = 0,54. The selection at a level of inbred lines of rye allows revealing the low viscosity genotypes close to a level of winter triticale.