COMPARATIVE ASSESSMENT OF BAKING QUALITY OF VARIETIES AND HYBRIDS OF WINTER RYE

COMPARATIVE ASSESSMENT OF BAKING QUALITY OF VARIETIES AND HYBRIDS OF WINTER RYE

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The article represents the results of study of baking quality of popular varieties ‘Chulpan 7’ and hybrids F1 of winter rye. It’s shown that baking traits of grain hybrids are the same or a bit better of the variety ‘Chulpan 7’. Grain falling number of the hybrids was higher compared with the variet...

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Bibliographic Details
Main Authors:	R. R. Ismagilov, L. F. Gaysina
Format:	Article
Language:	Russian
Published:	Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”" 2018-05-01
Series:	Зерновое хозяйство России
Subjects:	rye hybrids f1 variety baking quality (trait) falling number pentosans viscosity of aqueous extraction
Online Access:	https://www.zhros.ru/jour/article/view/279

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