Evaluation of consumer properties of grain of spring soft wheat selection lines

The article presents the results of studying 10 numbers competitive variety testing in Ryazan region order to identify new breeding lines spring soft wheat with high technological and baking indicators. assessment carried out 2017-2019 revealed that according yield 1036-09Н21 898-09Н125 exceeded Agata standard (4.47 t/ha) by 0.61 t/ha 0.48 t ha, respectively (LSD 05 = 0.34 t/ha). Over years research, samples formed a glassy well-made grain nature 770-817 g/l, protein content 14.1-16.0 % mass fraction raw gluten flour 29-41 quality (IDK 45-75 units). greatest potential for accumulation was possessed varieties Agata, RIMA, 539-10H163, 543-13H163 – 16.8-19.3 %. On average, falling number relatively 264-331 s, corresponding first second classes. Lines 543-13H163, 539-10H163 898-09H125 terms sedimentation value 15-17 ml or 35-40 specific work dough deformation varied from 305 a.u. up 421 a.u., standards strong valuable wheat. It has been established volumetric bread 509-13Н148, 539-10Н163 543-13Н163 1633-1647 cm 3 , higher than Agat 16-17 Valuable material 539-10N163 898-09N125 meets requirements flour-grinding bakery enterprises developed. following varietal characteristics: is more 800 15-16 %, 33-34 indicator 58-60 ml, energy 389-421 a.u, 1523-1647 .