G. M. Hospodarenko, S. P. Poltoretskyi, V. V. Liubych, V. V. Novikov, V. V. Zheliezna, N. V. Vorobyova, I. F. Ulianych. Quality formation of pasta and confectionery products from grain of wheat spelta.

G. M. Hospodarenko
S. P. Poltoretskyi
V. V. Liubych
V. V. Novikov
V. V. Zheliezna
N. V. Vorobyova
I. F. Ulianych

The results of quality formation of spelt wheat macaroni and confectionery products are presented. It is found that the content of carotenoid pigments in the grain of Zoria Ukrainy wheat variety was 0,16–0,39 mg/ kg.

Consequently, the content of yellow pigments in grain of spelt wheat varieties and strains is insufficient to produce macaroni with a yellow color, so egg melange should be added into the recipe.

Culinary evaluation of macaroni made from spelt semolina is carried out according to indicators of grain cooking, color and dry weight loss. Grain cooking coefficient of NAK34/12–2 introgressive strain was the highest and was 9 points. Grain cooking coefficient of other varieties and strains varied from 5 to 7 points.

The overall evaluations of macaroni made from semolina of LPP 3122/2, P 3, LPP 3373, NAK 22/12 and NAK34/12–2 strains were significantly higher than the check variant value and were 6,0–7,0 points or 67–78 % of the maximum value. This indicator of Schwabenkorn variety and LPP1197 strain was significantly lower of 5,0 points and this indicator of other forms was at the check variant level (5,5 points).

Cake-type bun expandability made from spelt wheat flour of Zoria Ukrainy (st) is 269 cm3. This figure of other varieties and strains was within 249–274 cm3.

The specific volume of the cake-type bun of Zoria Ukrainy and Schwabenkorn varieties, LPP 1224, NAK 22/12 and TV 1100 strains was the highest and was 2,59–2,63 cm3/g. It was smaller of other samples and varied from 2,39 to 2,50 cm3/g.

Sponge cake expandability made from spelt wheat flour of varieties and strains was 368–395 cm3.The specific volume of the sponge cake made from spelt wheat flour of varieties and strains varied from 2,88 to 3,09 cm3/g.

The culinary assessment of the cake-type bun has shown a very high quality. Thus, the cake-type bun surface, texture and consistency were estimated at 9 points.

Consequently, flour made from grain of all spelt wheat varieties and strains, except the introgressive strain NAK34/12–2, is best suited for making high quality cake-type buns and sponge cakes.

Keywords: spelt wheat, quality, semolina, macaroni, cake-type, sponge cake.

References:

  1. Hospodarenko H. M. Khlibopekarski vlastyvosti zerna spelty zalezhno vid vuhlevodno-amilaznoho kompleksu // Zb. nauk. pr. Ahrobiolohiia / Hospodarenko H. M., Liubych V. V., Polianetska I. O., Voziian V. V. – Bila Tserkva. – 2015. – № 2 (121). – S. 57–61.
  2. Liubych V. V. Formuvannia vmistu bilka v zerni sortiv i linii pshenytsi spelty // Henomika ta biokhimiia silskohospodarskykh roslyn: materialy Mizhn. nauk. konf. – Odesa. – 2017. – S. 92–94.
  3. Metodyka derzhavnoi naukovo-tekhnichnoi ekspertyzy sortiv roslyn. Metody vyznachennia pokaznykiv yakosti produktsii roslynnytstva. Za red. S. O. Tkachyk. – Vinnytsia: Nilan-LTD, – 2015. – 160 s.
  4. Nechaev A. P. y dr. Fyzyolohychesky funktsyonalnyie ynhredyentyi pry proyzvodstve tradytsyonnyikh produktov pytanyia – khlebobulochnyikh yzdelyi. Pyshchevyie ynhredyentyi. Syire y dobavky. – 2011. – № 1. – S. 44–46.
  5. Podpriatov H. I., Yashchuk N. O. Prydatnist zerna pshenytsi spelty ozymoi dlia khlibopekarskykh ta kormovykh tsilei. Novitni ahrotekhnolohii. – 2013. – № 1(1). – S. 71–79.
  6. Problema mikroelementiv u kharchuvanni naselennia Ukrainy ta shliakhy yii vyrishennia [Elektronnyi resurs] / V. N. Korzun, I. P. Koziaryn, A. M. Parats [ta in.]. Problemy kharchuvannia. – 2007. – № 1. – S. 5–11.
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Productivity of wheat varieties and strains depending on abiotic and biotic factors

UDC 631.526.3.003.13:633.11:551.515:57.047

V. Liubych

The article is devoted to the study of the productivity of wheat varieties and strains depending on abiotic and biotic factors. It is determined that the yield of wheat grain depends on weather conditions of the growing season, plant height, resistance to lodging and damage by pathogens of fungal diseases. Uzhynok, Pannonicus, Emerino and Ac Meckinon varieties, Umanchanka and LPP 1314 club wheat strains have the highest yield (10.0–11.0 t/ha) and stability. The protein content does not depend on the ecological and geographical origin of the wheat variety but hybridization of Tr. Aestivum/ Tr. Spelta and Tr. aestivum/ amphiploid (Tr. durum/ Ae. tauschii) provides an increase in protein content by 23–58 %. Kokhana, Kulundynka and Pannonicus varieties and Umanchanka, Ethiopian 1, LPP 1314, LPP 2793, LPP 3118 and NAK46/12 strains form the highest and most stable protein content in grain, from 14.3 to 21.0 %. However, Pannonicus soft wheat variety, LPP 1314 strain and club wheat are characterized by the highest yield and the highest protein content with high stability.

Keyword: club wheat, Ethiopian wheat, soft wheat, variety, strain, yield, protein, weather conditions, plant height, index of damage, resistance to lodging.

Productivity of wheat varieties and strains depending on abiotic and biotic factors.

Issue 3 (95), 2017

Bioethanol output from grain yield of winter wheat depending on the species, rules and terms of use of nitrogen fertilizers

UDC 57.018.5:634.11:631.811.98:664.8.03

H. Hospodarenko,
V. Liubych,
F. Lystopad

The starch content, the main raw material for alcohol biosynthesis, in grain significantly varies depending on the agricultural technology of cultivation. Thus, on average over three years of studies on the unfertilized areas its content in winter wheat grain of Tronka variety was 63.4% and decreased to 59.8–61.7% or 6.3% depending on the species, rules and terms of use of nitrogen fertilizers (Table1). The starch content in grain of Artemisia variety was significantly lower compared with the indicator of Tronka variety (НІР05=1.3–1.5). However, it decreased from 58.4% to 52.6% in the variant of the ground + N60 S35 + N60 or by 10%. The starch content varied depending on the year of studies. The highest content was in 2015 – 57.0–65.6%, in 2014 – 50.5–63.5% and in 2013 – 50.2–61.1% depending on elements of the agricultural technology.
The total output of starch in variants of the experiment varied from 4217 to 5205 kg/ ha when growing Tronka variety. The starch output from the grain yield of Artemisia variety varied from 2570 to 3054 kg/ha or by 1.6–1.7 times less than in Tronka variety. At the same time, the best indicators were provided by variants of retail application of nitrogen fertilizers. Increasing starch output is due to the increase of grain yield of winter wheat.
It is found that the ethanol output varied depending on the variety of winter wheat and fertilizers. Thus, on average over three years of studies on the yield of Tronka variety the output on the unfertilized areas was 2455 l/ha. However, the greatest output of ethanol was obtained after retail application of nitrogen fertilizers – 3081-3147 l/ha, compared to 3016 l/ha when single nutrition. Due to lower grain yield in variants with pair combinations compared with a full mineral fertilizer, there was lower ethanol output (2962–2938 l/ha) or less by 25–78 points.
The ethanol output from the grain yield of winter wheat of Artemisia variety was significantly lower (by 1.6 times) compared with Tronka variety and varied from 1580 to 2023 l/ ha, depending on the variant of the experiment.
Thus, it is the most effective to use Tronka variety grown using N60S35+N60 on P60K60 ground as significantly higher yield of ethanol (3147 l/ha) is received.

Key words: winter wheat, starch, bioethanol, yield, variety.

Bioethanol output from grain yield of winter wheat depending on the species, rules and terms of use of nitrogen fertilizers

Issue 2 (94), 2017

Characteristics of hardness and strength of caryopsides of spelt wheat depending on the variety and strain.

UDC 664.7:633.111.004.12

H. M. Hospodarenko
S. P. Poltoretskyi
V. V. Liubych
N. V. Vorobiova
I. F. Ulianych
M. M. Kapriy

The results of the study on hardness and strength of caryopsides of different varieties and strains of spelt wheat are shown. It is determined that the strength of caryopsides of spelt wheat varies significantly depending on the variety and strain. The effort required for the caryopsis destruction by compression changes from 78.1 to 119.7 H. Grain of spelt wheat of Zoria Ukrainy variety and LPP 1224, LPP 1224, NAK34/12–2 and NAK 22/12 strains is characterized by high strength. The effort required for the caryopsis destruction by shearing varies in a smaller range, from 27.3 to 37.3 H. However, grain of studied varieties belongs to the soft-grainy type of hardness as an index of particle size ranges from 30.0 to 57.2 %.
The effort required for the caryopsis destruction by compression for spelt wheat grain of Schwabenkorn, Shvedska 1 and NSS 6/01 varieties changes from 90.5 to 94.2 H, significantly less than the check variant. The studied parameter for grain of strains obtained by hybridization of Tr. aestivum/ Tr. spelta varies from 78.1 to 100.8 H with the variation coefficient of 6–21 %. Grain of introgressive strain TV 1100 has the compression index of 80.3 H with the variability from 65.7 to 94.1 H (V=11 %). The highest indicator of the effort after compression is observed in grain of strains obtained by hybridization of Tr. aestivum/ amphiploid (Tr. durum/ Ae. tauschii) and Tr. kiharae – NAK34/ 12–2 and NAK 22/12 which varies from 104.2 to 119.7 H (V=13–17 %).
The effort required for the caryopsis destruction by shearing is lower compared with compression but it also changes depending on the variety and strains. Thus, this indicator of spelt wheat grain of Zoria Ukrainy variety (st) is 31.5 H with the variability from 26.5 to 38.2 H (V=13 %).

Key words: spelt wheat, type of hardness, index of particle size, strength of caryopsis.

Characteristics of hardness and strength of caryopsides of spelt wheat depending on the variety and strain.

Issue №1 (93), 2017