COLLECTIONS OF THE WORLD’S CROP GENETIC RESOURCES FOR THE DEVELOPMENT OF PRIORITY PLANT BREEDING TRENDS
Baking properties of flour made from triticale grain were studied employing the improved triticale lines L-30 and MH Alamo bred at the Leningrad Research Institute of Agriculture "Belogorka" and the cultivars ‘Quasar’ and ‘Mamuchar’ with a predominance of rye and wheat genotypes developed...
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| Format: | Article |
| Language: | English |
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N.I. Vavilov All-Russian Institute of Plant Genetic Resources
2018-06-01
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| Series: | Труды по прикладной ботанике, генетике и селекции |
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| Online Access: | https://elpub.vir.nw.ru/jour/article/view/7 |
| _version_ | 1797348928444694528 |
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| author | K. G. Barylnik L. I. Kuznetsova N. S. Lavrenteva N. N. Chikida L. P. Bekish N. M. Komarov |
| author_facet | K. G. Barylnik L. I. Kuznetsova N. S. Lavrenteva N. N. Chikida L. P. Bekish N. M. Komarov |
| author_sort | K. G. Barylnik |
| collection | DOAJ |
| description | Baking properties of flour made from triticale grain were studied employing the improved triticale lines L-30 and MH Alamo bred at the Leningrad Research Institute of Agriculture "Belogorka" and the cultivars ‘Quasar’ and ‘Mamuchar’ with a predominance of rye and wheat genotypes developed at the North Caucasian Federal Agricultural Research Center. Grain, flour of single-grade grinding, and test baking products were compared using two methods. Laboratory baking was carried out according to the standard method GOST 27669-88 for wheat flour and by the method of St. Petersburg Branch of the Baking Industry Research Institute with the leaven developed for rye flour. The method of test baking with leaven is preferred for evaluation of triticale with weak gluten. |
| first_indexed | 2024-03-08T12:13:25Z |
| format | Article |
| id | doaj.art-e42bedabe9de4721b020d49d505ae8aa |
| institution | Directory Open Access Journal |
| issn | 2227-8834 2619-0982 |
| language | English |
| last_indexed | 2024-03-08T12:13:25Z |
| publishDate | 2018-06-01 |
| publisher | N.I. Vavilov All-Russian Institute of Plant Genetic Resources |
| record_format | Article |
| series | Труды по прикладной ботанике, генетике и селекции |
| spelling | doaj.art-e42bedabe9de4721b020d49d505ae8aa2024-01-22T19:30:08ZengN.I. Vavilov All-Russian Institute of Plant Genetic ResourcesТруды по прикладной ботанике, генетике и селекции2227-88342619-09822018-06-011791546210.30901/2227-8834-2018-1-54-627COLLECTIONS OF THE WORLD’S CROP GENETIC RESOURCES FOR THE DEVELOPMENT OF PRIORITY PLANT BREEDING TRENDSK. G. Barylnik0L. I. Kuznetsova1N. S. Lavrenteva2N. N. Chikida3L. P. Bekish4N. M. Komarov5ITMO National Research University, 49, Kronverksky Prospekt; St. Petersburg Branch of the Baking Industry Research InstituteFederal Research Center the N.I.Vavilov All-Russian Institute of Plant Genetic Resources (VIR)Federal Research Center the N.I.Vavilov All-Russian Institute of Plant Genetic Resources (VIR)Federal Research Center the N.I.Vavilov All-Russian Institute of Plant Genetic Resources (VIR)Leningrad Research Institute of Agriculture "Belogorka"North Caucasus Federal Agricultural Research CenterBaking properties of flour made from triticale grain were studied employing the improved triticale lines L-30 and MH Alamo bred at the Leningrad Research Institute of Agriculture "Belogorka" and the cultivars ‘Quasar’ and ‘Mamuchar’ with a predominance of rye and wheat genotypes developed at the North Caucasian Federal Agricultural Research Center. Grain, flour of single-grade grinding, and test baking products were compared using two methods. Laboratory baking was carried out according to the standard method GOST 27669-88 for wheat flour and by the method of St. Petersburg Branch of the Baking Industry Research Institute with the leaven developed for rye flour. The method of test baking with leaven is preferred for evaluation of triticale with weak gluten.https://elpub.vir.nw.ru/jour/article/view/7ячменьскороспелостьфотопериодическая чувствительностьаллели локусов ppd и vrnмолекулярные маркерыtriticaleflourbreadleaventest laboratory bakingl-30mx alamo'quasar''mamuchar' |
| spellingShingle | K. G. Barylnik L. I. Kuznetsova N. S. Lavrenteva N. N. Chikida L. P. Bekish N. M. Komarov COLLECTIONS OF THE WORLD’S CROP GENETIC RESOURCES FOR THE DEVELOPMENT OF PRIORITY PLANT BREEDING TRENDS Труды по прикладной ботанике, генетике и селекции ячмень скороспелость фотопериодическая чувствительность аллели локусов ppd и vrn молекулярные маркеры triticale flour bread leaven test laboratory baking l-30 mx alamo 'quasar' 'mamuchar' |
| title | COLLECTIONS OF THE WORLD’S CROP GENETIC RESOURCES FOR THE DEVELOPMENT OF PRIORITY PLANT BREEDING TRENDS |
| title_full | COLLECTIONS OF THE WORLD’S CROP GENETIC RESOURCES FOR THE DEVELOPMENT OF PRIORITY PLANT BREEDING TRENDS |
| title_fullStr | COLLECTIONS OF THE WORLD’S CROP GENETIC RESOURCES FOR THE DEVELOPMENT OF PRIORITY PLANT BREEDING TRENDS |
| title_full_unstemmed | COLLECTIONS OF THE WORLD’S CROP GENETIC RESOURCES FOR THE DEVELOPMENT OF PRIORITY PLANT BREEDING TRENDS |
| title_short | COLLECTIONS OF THE WORLD’S CROP GENETIC RESOURCES FOR THE DEVELOPMENT OF PRIORITY PLANT BREEDING TRENDS |
| title_sort | collections of the world s crop genetic resources for the development of priority plant breeding trends |
| topic | ячмень скороспелость фотопериодическая чувствительность аллели локусов ppd и vrn молекулярные маркеры triticale flour bread leaven test laboratory baking l-30 mx alamo 'quasar' 'mamuchar' |
| url | https://elpub.vir.nw.ru/jour/article/view/7 |
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