Authors : Rafael R. Ismagilov, Lyutsiya F. Gaysina, Luise M. Ahiyarova, Dayan S. Ayupov, Razit B. Nurlygayanov, Bulat G. Ahiyarov, Rishat R. Abdulvaleev, Katerina V. Malyutina, Kamil R. Ismagilov and Valichon K. Abdulloev
Abstract: The results of the research on carop yield and baking qualities of F1 Winter rye hybrids grain in conditions of the forest-steppe of the Republic of Bashkortostan are presented. The rather high baking properties of Picasso hybrid grain are shown. The comparative values of the falling number, the content of water-soluble pentosans, the viscosity of grain water extract, the shape stability and the bread volume from the grain of 5 F1 hybrids and from the population variety Chulpan 7 are given. The form and the degree of the effect of the content of water-soluble pentosans in the grain of hybrids on the shape stability of bread are quantified. The possibility of using the viscosity of the water extract for quantifying the content of water-soluble pentosans and accordingly, the baking properties of grain of Winter rye hybrids is shown.
Rafael R. Ismagilov, Lyutsiya F. Gaysina, Luise M. Ahiyarova, Dayan S. Ayupov, Razit B. Nurlygayanov, Bulat G. Ahiyarov, Rishat R. Abdulvaleev, Katerina V. Malyutina, Kamil R. Ismagilov and Valichon K. Abdulloev, 2018. Crop Yields and Baking Qualities of F1 Winter Rye Hybrids Grain in the Forest-Steppe of the Republic of Bashkortostan. Journal of Engineering and Applied Sciences, 13: 6487-6493.