THE PROBLEM OF ASSESSING THE BAKING QUALITY OF WHEAT WITH GENETICALLY DIFFERENT ALLELES OF STORAGE PROTEINS

The article is devoted to the study of wheat samples 3rd classwith same quality indicators according DSTU 3768, but had different baking properties. In particular, “strength” flour (W) significantly differed. quantitative and qualitative state gluten-protein complex significant factor for obtaining grain high quality. But only red winter 3768 - protein content, amount gluten cannot objectively characterize a specific batch grain. For main indications Ukrainian standard wheat, all batches are practically identical. Foreign buyers do not use our standards, they give precedence international methods one most integral them (W). method demonstrates characteristics physical properties dough, which maybe especially important during bread making: elasticity (P), extensibility (L) alveogram configuration coefficient (P/L). It has been established that reason difference in genetically determined alleles storage proteins studied samples. last years "filler" "weak" varieties domestic foreign selection have appeared Ukraine. conditions replacing traditionally grown "strong" Ukraine with new high-yielding breeding, it enough determine parameters recorded quality, necessary introduce new, more objective research methods. concluded an assessment standards ISO 27971, 21415, 5529 should be used.