Influence of weather conditions of winter rye varieties baking features formation in connection with breeding for purposeful use
Abstract
The baking properties of winter rye domestic varieties grain are rather unsteady and are largely dependent on the weather conditions during its filling and ripening. The main reason for the poor quality of flour from sprouted grain – the increased a-amylase ferment, which converts starch into water-soluble substances.
A wide inter and intravarietal variability of amylolytic activity of winter rye variety samples is determined by the researches which makes it possible to improve rye baking properties not only by intervarietal hybridization techniques but also by intravarietal selections.
References
1. Урбан, Э.П. Озимая рожь в Беларуси: селекция, семеноводство, технология возделывания / Э.П. Урбан. – Минск: Беларуская навука, 2009. – 269 с.
2. Roggen – Getreide mit Zukunft. Herausgeber: Roggenforume. V.– Rastatt: Vertrag, 2007. – 192 p.
Review
For citations:
Urban E.P. Influence of weather conditions of winter rye varieties baking features formation in connection with breeding for purposeful use. Сrop Farming and Plant Growing. 2015;(5):8-11. (In Russ.)
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