Evaluation of bread-making qualities of winter rye grain using water-extract viscosity.

摘要

Twenty-seven winter rye cultivars were evaluated using the water extract viscosity (WEV) trait. The genotypes used included 8 cultivars (Voskhod 1, Voskhod 2, Krona, Purga, Pamyat Kondratenko, Alfa, Valdai and Tatyana) and 19 prospective diploid cultivars that were tested in 2002 and 2003 in Russia. The relationship of water extract viscosity with the other technological quality indices was analysed. WEV showed the highest variation among the traits (34.2 and 29.4% coefficient of variation). The concurrence of outstanding cultivars during the years of trials was noted only for 3 traits: the ratio of the height of the bread to its diameter, amylogram height and WEV. Only 2 cultivars showed stable and high hearth bread quality: NVP-3 and G-1494. Bread crumb properties were not related with WEV but were predicted well from amylogram height, starch gelatinization temperature and falling number. WEV was also not correlated with amylogram height, gelatinization temperature and falling number. Intervarietal variation of winter rye in water extract kinematic viscosity noticeably exceeds the variation of cultivars in other grain quality indices..