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The first domestic wheat variety to be monocot diploid is einkorn wheat. A comprehensive evaluation of einkorn wheat's quality reveals that, in comparison to other polyploid wheat, this ancient wheat offers several dietary benefits. Einkorn wheat-based meals are high in protein, lipids (mostly polyunsaturated fatty acids), fructans, and trace minerals such as iron and zinc, but low in fiber. In terms of nutritional value, einkorn wheat has significantly better nutritional qualities due to its proper concentration of various antioxidant compounds, including carotenoids, tocols (lipid-soluble constituents consisting of tocopherols and tocotrienols), conjugated polyphenols, alkyl resorcinols, and phytosterols, as well as its low beta-amylase and lipoxygenase activity, which reduces the degradation of antioxidants during food processing. Conversely, einkorn wheat exhibits a higher polyphenol oxidase activity and comparatively lower levels of polyphenol, although these characteristics result in fewer adverse effects when compared to other varieties of wheat. However, it should be noted that einkorn wheat is unsuitable for individuals with celiac disease. The current movement in consumer preferences for functional meals suggests that wheat may still be useful for human consumption, particularly in the development of novel, high-quality food products, and specialty items. [ABSTRACT FROM AUTHOR]

Purpose. Study of the influence of preceding crops and sowing terms on the yield and quality of winter wheat grain. Methods. The study analyzed 11 varieties of soft winter wheat, 'Podolianka', 'MIP Yuvileina', 'MIP Fortuna', 'MIP Roksolana', 'MIP Feieriia', 'MIP Vidznaka', 'MIP Nika', 'MIP Darunok', 'MIP Aelita', 'MIP Aurika' and 'MIP Dovira'. The study investigated the impact of preceding crops (soybean, sunflower, corn/MWR, green manure (white mustard), and mustard/seed) and sowing dates (25 September, 5 and 15 October) on grain yield and baking quality. Results. The research was conducted in 2021-2023 on the experimental fields of the V. M. Remeslo Myronivka Institute of Wheat. The weather conditions were characterized by high temperatures and uneven precipitation. The highest winter wheat yields were obtained after green manure as a preceding crop (7.29 t/ha), and the lowest yields after sunflower (5.35 t/ha). Shifting the sowing date from 25 September to 15 October reduced the average yield of the varieties. The only exception to the results were those obtained after crops such as sunflower and mustard when sown on 5th October, which yielded 5.54 and 6.51 t/ha respectively. The highest yields (6.39-6.95 t/ha) were observed for the varieties 'MIP Darunok', 'MIP Aurika', 'MIP Aelita' and 'MIP Vidznaka'. Higher protein, gluten and sedimentation values were observed after green manure and soya as a preceding crop; in addition, after soya there was a tendency to increase flour strength and bread volume. The aforementioned shift in sowing date also resulted in a decrease in bread volume and an increase in vitreousness; the remaining parameters were within the range of significant differences. The varieties 'MIP Dovira', 'MIP Nika' and 'MIP Roksolana' were characterized by the highest protein content in the grain. According to the complex of quality indicators, 'MIP Yuvileina', 'MIP Roksolana' and 'MIP Aurika' prevailed over others. Conclusions. It was found that green manure and soybean as a preceding crop, as well as optimal sowing dates - the third decade of September and the first of October - provided the maximum yield of the varieties studied. The varieties with the highest yields were 'MIP Darunok', 'MIP Vidznaka', 'MIP Aurika' and 'MIP Aelita'. According to the complex of grain quality indicators, the varieties 'MIP Yuvileina', 'MIP Roksolana' and 'MIP Aurika' were distinguished. [ABSTRACT FROM AUTHOR]

Ancient grains have gained considerable attention in recent years, as some research suggests they may be healthier than modern wheat. The present study aims to evaluate the chemical, rheological, and microbiological features of three Southern Italian cultivated ancient wheat varieties: Risciola, Carosella, and Saragolla. ATR-FTIR analyses were performed on the finely ground grain samples of the three varieties. The selected grains were ground with a stone mill, and different sifting degrees (whole—100%, type 1—80%, and type 0—72%) were evaluated. The flours showed a good nutritional profile, a higher amylose/amylopectin ratio, and a lower glycemic index than the literature. The gluten index of the samples was in the range 2.6–28.9%, and the flours can be classified as weak, having a value <30%. The farinographic test showed a short development time, low dough stability, a high softening degree, and water absorption, which increased with the degree of sifting. Microbiological analyses performed on flours from ancient grains at different degrees of sifting show their safety, according to their microbiological parameters, which fall within the legal microbiological requirements established by the European Commission Regulation (EC). [ABSTRACT FROM AUTHOR]

The content and quality of gluten in wheat grain is a distinctive characteristic that determines the final properties of wheat flour. In this study, a genome-wide association study (GWAS) was performed on a wheat panel consisting of bread wheat varieties and the introgression lines (ILs) obtained via hybridization with tetraploid wheat relatives. A total of 17 stable quantitative trait nucleotides (QTNs) located on chromosomes 1D, 2A, 2B, 3D, 5A, 6A, 7B, and 7D that explained up to 21% of the phenotypic variation were identified. Among them, the QTLs on chromosomes 2A and 7B were found to contain three and six linked SNP markers, respectively. Comparative analysis of wheat genotypes according to the composition of haplotypes for the three closely linked SNPs of chromosome 2A indicated that haplotype TT/AA/GG was characteristic of ten ILs containing introgressions from T. timopheevii. The gluten content in the plants with TT/AA/GG haplotype was significantly higher than in the varieties with haplotype GG/GG/AA. Having compared the newly obtained data with the previously reported quantitative trait loci (QTLs) we inferred that the locus on chromosome 2A inherited from T. timopheevii is potentially novel. The introgression lines containing the new locus can be used as sources of genetic factors to improve the quality traits of bread wheat. [ABSTRACT FROM AUTHOR]

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Spring durum wheat is an important raw material for producing diverse products such as couscous, bulgur, bread, and pasta. The quality of the dough is significantly influenced by high-molecular-weight glutenins, the allelic status of which depends on the region and breeding program. In this study, a collection of 69 cultivars and promising lines of durum wheat were analyzed for the allelic state of Glu-A1 and Glu-B1 using SDS-PAGE and KASP PCR markers. Protein and gluten content, volume increase index, pasta breaking strength, general pasta estimation, SDS, and gluten index were measured for each accession based on a two-year field experiment in the Krasnodar region. The analysis revealed that the Glu-B1al, Glu-B1d, and Glu-B1z* alleles positively influence gluten index, with Glu-B1al increasing protein, gluten, and SDS content, whereas Glu-B1d decreased these traits. Glu-B1e, on average, decreased the gluten index and SDS value but did not affect protein or gluten content. The role of alleles affecting the gluten index and protein content in ensuring the quality of pasta in durum wheat breeding is discussed. [ABSTRACT FROM AUTHOR]

Wheat genotypes grown in Uzbekistan and other Central Asian countries cannot compete with commercial cultivars for productivity. These landraces are valuable genetic resources that could benefit in developing new cultivars enriched with nutritious microelements and other ingredients beneficial for human health. As a result of wheat research, for the first time, preserving the 31 landraces in their natural form in the remote territories of Uzbekistan ensued, including a catalog of compilation by determining their economic and morphologically valuable features. Based on cluster analysis and quantitative characteristics, local wheat genotypes attained five groupings with a compiled dendrogram. With the dendrogram, determining the morphological attributes of ancient local cultivars of wheat materialized, even though the grain color is the same, a sharp difference is noticeable, but still similar based on quantitative characteristics that ensure the grain yield. In ancient local wheat cultivars, plant height and 1000-seed weight have a weak correlation with other traits, and a strong positive association was distinct between the spike length and spikelets per spike and the number and grain weight per spike. The polymorphism of soft wheat landraces showed according to the electrophoretic spectra in the grain's gliadin proteins. The electrophoretic parameters of gliadin proteins indicated that of the six samples of cultivar Kzyl-bugdoy listed in the catalog, only four have similar electrophoretic spectra. In cultivar Ak-bugdoy's four specimens, three have identical spectra, while three from the cultivar Surkhak have different bands. Based on individual selection and according to electrophoretic spectra from wheat landraces, the release of the wheat cultivar Kairaktash was due to its high baking and nutritional value. [ABSTRACT FROM AUTHOR]

Optimum sowing dates proposed a suitable atmosphere to achieve an outstanding yield. Field and laboratory experiments were performed to evaluate the effect of three sowing dates, namely, November 15th, November 30th, and December 15th, and four cultivars, i.e., Sakha 95, Sakha 94, Misr 3, and the Chinese cultivar Jinqiang 7, on potential yield and wheat seed quality. A split-plot design with three replicates was used. According to the results, late sowing on December 15 caused a great reduction in flag leaf area, number of days to physiological maturity, plant height, number of spikes/m2, number of grains/spike, spike length, 1000 kernel weight, grain yield, wet and dry gluten, as well as crude protein percentage in both seasons. estimated reduction in grain yield of about 31 and 30% in both seasons, respectively. The Sakha 95 cultivar had a significant difference in plant height, number of spikes per m2, grain yield, and wet and dry gluten compared to other cultivars in both seasons. Jinqiang 7 recorded early days to heading, high leaf area, early maturity, and high crude protein. Also, Sakha 94 recorded a high grain yield, thousand kernel weight, and spike length. Tested cultivars could be descendingly arranged according to their grain yield or feddan as follows: Sakha 95, Sakha 94, Misr 3, and Jinqiang 7. The highest grain yield/feddan resulted from sowing the Sakha 95 cultivar on all sowing dates. Significant wheat seed quality parameters were obtained by Sakha 95 when sowing on November 30 in both seasons. These results indicated that sowing Sakha 95 maximizes wheat crop productivity, while delayed sowing recommended sowing Sakha 94 or Misr 3 maximizes yield and wheat seed quality in this experimental environment. [ABSTRACT FROM AUTHOR]

Winter durum wheat is a relatively young crop that is highly adaptable due to its winter type of growth habit. The priority of breeding and genetic improvement of winter durum wheat is to improve grain quality and pasta quality, largely determined by the glutenin storage proteins. In the present study, a collection of 76 accessions of winter durum wheat from P.P. Lukyanenko National Grain Centre was studied. The allelic state of high-molecular-weight glutenin genes, Glu-A1 and Glu-B1, using PCR markers and SDS-PAGE was identified and grain and pasta quality traits were assessed in a two-year field experiment. The positive effect of the Glu-A1a allele and a negative effect of Glu-A1c on the gluten index were shown. It was found that Glu-B1al and Glu-B1f have a positive effect on the quality and quantity of protein and gluten, while the Glu-A1c + Glu-B1al genotypes were closest to the high-quality category in protein-associated quality traits. [ABSTRACT FROM AUTHOR]

At present, winter durum wheat is grown after its unpaired predecessors. Under such conditions, fertiliser is important. Therefore, the study of the yield formation and quality of winter durum wheat grain depending on the fertiliser system is relevant. The purpose of this study was to investigate the yield formation and quality of winter durum wheat grain under various fertiliser systems. The study was conducted in conditions of a stationary field experiment of the Uman National University of Horticulture, located in the Right-Bank Forest-Steppe of Ukraine during 2020–2021. The experiment was founded in 2011. The following crops are grown in the four-course field crop rotation: winter wheat, corn, spring barley, soybeans. The experiment scheme includes 11 variants of combinations and separate application of mineral fertilisers, including the control option without fertiliser. Grain harvest was performed by direct combining, protein content and gluten content were determined by infrared spectroscopy using Infratek 1241. Statistical data processing was performed using the STATISTICA 10 software. Yield of winter durum wheat grain significantly increased from the fertiliser. However, the effectiveness of their use varied depending on the year of study. Thus, in 2020, it increased by 1.1–1.2 times (3.9-4.1 t hа-1) with long-term use of nitrogen fertilisers alone. Long-term use of complete mineral fertiliser (N150P60K80) significantly affected the grain yield (4.3 t hа-1) compared to variant N150. In 2021, grain yields increased 1.2–1.4 times, depending on the fertiliser system. Notably, the use of N150P60K40 and N150P30K80 in terms of impact on grain yield was at the level of the variant N150P60K80. Paired combinations of fertiliser application were effective at the level of long-term application of N150P30K40. Application of N75P30K40 provided the formation of only 4% lower grain yield compared to N150P30K40. The protein and gluten content was most affected by the nitrogen component of the complete mineral fertiliser. The conducted studies confirm the high reaction of durum wheat to the use of nitrogen fertilisers. The results obtained can be used to predict the productivity of durum winter wheat depending on soil fertility

To clarify the effects of 60Co-gamma irradiation on the quality of wheat, dry seeds of wheat was irradiated by 60Co-gamma irradiation of different doses (0, 35, 50, 75, 90, 120, 150, 200, 300, 400 Gy), the quality of M1 generation on gluten content of wheat flour, dough rheological properties, steamed bread texture and sensory evaluation were analyzed. The results showed that irradiation treatment made the gluten content develop in the direction of high and low; In the dough rheological properties, 4 different types of dough characteristics were obtained by irradiation treatment, the energy, 50 mm extension resistance, 50 mm extension ratio, maximum extension resistance, maximum extension ratio of 400 Gy irradiation treatment were showed the biggest (except for fermentation time 90 min), 75 Gy irradiation treatment were moderated in extension ratio; In the texture of steamed bread, the hardness and chewiness of irradiation treatment were reduced, the cohesion and recovery were not significant (P>0.05); In the sensory score, 75 Gy irradiation treatment showed the best quality, followed by 90, 50, 200 Gy, other irradiation treatment had no obvious influence on sensory score compared with the control (P>0.05). Pearson correlation analysis showed that the hardness was negatively correlated with stable time and farinograph property (P

The content and quality of gluten in wheat grain is a distinctive characteristic that determines the final properties of wheat flour. In this study, a genome-wide association study (GWAS) was performed on a wheat panel consisting of bread wheat varieties and the introgression lines (ILs) obtained via hybridization with tetraploid wheat relatives. A total of 17 stable quantitative trait nucleotides (QTNs) located on chromosomes 1D, 2A, 2B, 3D, 5A, 6A, 7B, and 7D that explained up to 21% of the phenotypic variation were identified. Among them, the QTLs on chromosomes 2A and 7B were found to contain three and six linked SNP markers, respectively. Comparative analysis of wheat genotypes according to the composition of haplotypes for the three closely linked SNPs of chromosome 2A indicated that haplotype TT/AA/GG was characteristic of ten ILs containing introgressions from T. timopheevii. The gluten content in the plants with TT/AA/GG haplotype was significantly higher than in the varieties with haplotype GG/GG/AA. Having compared the newly obtained data with the previously reported quantitative trait loci (QTLs) we inferred that the locus on chromosome 2A inherited from T. timopheevii is potentially novel. The introgression lines containing the new locus can be used as sources of genetic factors to improve the quality traits of bread wheat.

Spring durum wheat is an important raw material for producing diverse products such as couscous, bulgur, bread, and pasta. The quality of the dough is significantly influenced by high-molecular-weight glutenins, the allelic status of which depends on the region and breeding program. In this study, a collection of 69 cultivars and promising lines of durum wheat were analyzed for the allelic state of Glu-A1 and Glu-B1 using SDS-PAGE and KASP PCR markers. Protein and gluten content, volume increase index, pasta breaking strength, general pasta estimation, SDS, and gluten index were measured for each accession based on a two-year field experiment in the Krasnodar region. The analysis revealed that the Glu-B1al, Glu-B1d, and Glu-B1z* alleles positively influence gluten index, with Glu-B1al increasing protein, gluten, and SDS content, whereas Glu-B1d decreased these traits. Glu-B1e, on average, decreased the gluten index and SDS value but did not affect protein or gluten content. The role of alleles affecting the gluten index and protein content in ensuring the quality of pasta in durum wheat breeding is discussed.

Wheat production plays a central role in the Russian agricultural system and significant land area is dedicated to this strategic crop. However, the wheat enterprise is highly constrained by weed interference which cause serious yield losses hence minimizing production income. The main objective of the study was to assess the efficacy of three various cultivation technologies as basic, intensive, and highly intensive systems on wheat biological efficiency. Three weed species Echinochloa crus-galli, Stellaria media, and Viola arvensis, and three winter wheat (Triticum aestivum L.) varieties Moscovskaya 40 (V1), Nemchinovskaya 17 (V2) and Nemchinovskaya 85 (V3) were studied. The data was analysed as a randomized complete block design with three replicates. Weed density, biological efficiency, yield performances, and selected qualitative parameters (measured through protein and gluten contents) were determined as affected by different cultivation technologies. The results showed that the high intensive cultivation technology (T3) was the most effective in reducing weed infestation levels as follows (0.3 plant/m2 Echinochloa crus-galli, 0.5 plant/m2 Stellaria media and 0.4 plant/m2 Viola arvensis) with biological efficiency of 96%, while 81% and 90% were recorded with basic and intensive cultivation system respectively. Moreover, the highest wheat yield 10.6 t/ha was obtained by T3, with the greatest grain quality 5% higher than basic cultivation technology designated in T1. The results were variety-dependent revealing the intrinsic genetic performances and the different patterns of high competitive ability. The current results open real opportunities concerning the implementation of potent wheat production systems.

Winter durum wheat is a relatively young crop that is highly adaptable due to its winter type of growth habit. The priority of breeding and genetic improvement of winter durum wheat is to improve grain quality and pasta quality, largely determined by the glutenin storage proteins. In the present study, a collection of 76 accessions of winter durum wheat from P.P. Lukyanenko National Grain Centre was studied. The allelic state of high-molecular-weight glutenin genes, Glu-A1 and Glu-B1, using PCR markers and SDS-PAGE was identified and grain and pasta quality traits were assessed in a two-year field experiment. The positive effect of the Glu-A1a allele and a negative effect of Glu-A1c on the gluten index were shown. It was found that Glu-B1al and Glu-B1f have a positive effect on the quality and quantity of protein and gluten, while the Glu-A1c + Glu-B1al genotypes were closest to the high-quality category in protein-associated quality traits.

Exploiting genetically diverse lines to identify genes for improving crop performance is needed to ensure global food security. A genome-wide association study (GWAS) was conducted using 46,268 SNP markers on a diverse panel of 143 hexaploid bread and synthetic wheat to identify potential genes/genomic regions controlling agronomic performance (yield and 26 yield-related traits), disease resistance, and grain quality traits. From phenotypic evaluation, we found large genetic variation among the 35 traits and recommended five lines having a high yield, better quality, and multiple disease resistance for direct use in a breeding program. From a GWAS, we identified a total of 243 significant marker-trait associations (MTAs) for 35 traits that explained up to 25% of the phenotypic variance. Of these, 120 MTAs have not been reported in the literature and are potentially novel MTAs. In silico gene annotation analysis identified 116 MTAs within genes and of which, 21 MTAs were annotated as a missense variant. Furthermore, we were able to identify 23 co-located multi-trait MTAs that were also phenotypically correlated to each other, showing the possibility of simultaneous improvement of these traits. Additionally, most of the co-located MTAs were within genes. We have provided genomic fingerprinting for significant markers with favorable and unfavorable alleles in the diverse set of lines for developing elite breeding lines from useful trait-integration. The results from this study provided a further understanding of genetically complex traits and would facilitate the use of diverse wheat accessions for improving multiple traits in an elite wheat breeding program.

The research was aimed at analyzing allelic variants of protein in wheat varieties used in Iraqi bakery and evaluating these varieties via genetic source using grain quality selection. Variety tests were carried out at field experimental station of Russian State Agrarian University - Moscow Timiryazev Agricultural Academy. The analysis of wheat grain quality was made after harvesting in mid August. Allele state of genes controlling the quality of gluten in wheat grain was determined using the PCR method. Samples of Iraqi wheat varieties 12 (soft wheat) and One (durum wheat) are characterized by considerable variation of gluten content and quality. The five varieties whose genotype include an allelic variant of high molecular weight glutenins Glu-D1 5+10 and subunit Glu-A1-2* (Fateh, Tamuz-3, Abighreb-3, Iraq and Maxibak) were also studied. The highest gluten content was from 31.5 % in Iraq to 35.3 % in Fateh variety, while the gluten quality was not below the second group. Five varieties - Farah, AlMurug, Sham-6, Tahadi and Sabirbeg - had unusual combination of the allelic state of Glu-D1 2+12 (which is usually associated with low gluten quality) with a 2* subunit for the Glu-A1 locus, which determines the possibility of improving gluten quality to the wheat varieties.

The article discusses the results of a four-year study (2016-2019) of breeding lines of spring soft wheat of the selection of Federal Agricultural Research Center of the North-East named N.V. Rudnitsky in the soil and climatic conditions of the central and southern parts of the Volga-Vyatka region. The promising lines C-65, C-103, H-154 were selected as they exceeded the regionalized standard variety Simbirtsit in average yields (3.41...3.56 t/ha; the increase is 0.04...0.19 t/ha), and in terms of potential yield (5.61…6.93 t / ha; the increase is 0.48...1.80 t/ha). According to the long-term average indicators of the crop structure, the selection lines П-57, P-63, С-65 and С-103 were attributed to the sources of valuable properties. Genotypes P-63, H-154 showed higher values and stability of gluten formation in grain relative to the variety Simbirtsit (22.8-24.1%; the increase to the standard is 3.1 - 4.4%). Using the variation coefficient, the degree of variability of economically useful traits (productive bushiness, plant height, ear length, number of grains per ear, grain weight per ear, 1000 grain mass, yield, gluten content in grain) was determined in different ecological environments. It has been established that the variability values of individual characteristics of productivity in one variety are not always consistent with each other and have genotypic conditionality. Yield stability can be closely related to the level of variation of individual elements of its structure. Genotypes that were more stable in yield indicated high variability of productive bushiness and low variability of plant height, grain weight per spike, and mass of 1000 grains. It has been shown that from practical point of view the most valuable genotypes were the ones with steadily high values of the spike length and the number of spike grains, as having a high adaptive response to cultivation conditions.Conflict of interest: the authors stated that there was no conflict of interest.

The lack of adaptable varieties is the major problem for durum wheat (Triticum turgidum var. durum) production in Ethiopia. The variability in 36 durum wheat genotypes was studied for key traits across locations to select genotypes possessing optimal grain quality and high grain yield for production in northern Ethiopia, using a simple lattice design. Variation attributable to genotypes (G), locations (L) and G × L interaction was significant for the studied traits (p < 0.001). Mean grain protein content (GPC) among genotypes ranged from 9.4% to 12.9%. Genotypes 208312 (G17) and 208168 (G22) had mean GPC of 12.9% and 12.8%, respectively. Grain with high GPC (12.7%–21.3%) was harvested from Beati-Maymesanu (BMM), a terminal drought-affected location, whereas the lowest GPC range (5.5%–10.5%) was recorded at Agarba. This implied that water stress during the reproductive growth stage of durum wheat could increase GPC. Similarly, high gluten index (GI) (68%–95%) was obtained at BMM, whereas the frequency of genotypes with low GI (<60%) was high (n = 14) at Agarba. Genotypes with higher GPC and GI tended to have lower grain yield (GY). This negative association constrains breeding efforts to combine high GY with high GPC and GI. However, some genotypes, mainly farmers' varieties (FVs), had combined high GY with the modest value of GPC and GI. FVs SSD2, 248478, 222426, and 208873 and the improved varieties Asassa and Quamy were suitable as parents for making crosses to generate new genotypes with high GY, GPC, and GI. [ABSTRACT FROM AUTHOR]

The article gives the description of winter soft wheat variety ‘Darina’. The variety has been developed by intraspecific hybridization with the further individual selection from the hybrid population, i.e. winter variety ‘Omskaya’/’Kazanskaya 560’/‘Kazanskaya 285’. The variety of wheat is erythrospermum. The cultivar is of high productivity with the average yield of 4.89 t/ha during the years of testing, that is on 0.95 t/ha more than the productivity of the standard variety. The cultivar produces stable yields, if it is sown in black or seed fallow land with the use of conventional agro technology. Fertilizing of 1 kg of active nitrogen increases grain productivity of the cultivar on 10-12kg, that proves its high responsiveness on mineral fertilizing. The variety is middle maturing, resistant to snow mold and seeding blight (fusarium). The variety has been listed into the List of valuable grain wheat. It has been recommended for the Middle Volga region of the Russian Federation.

To create stress-resistant, productive and quality wheat varieties, the genetic diversity of wild and cultured relatives is often used – various species belonging to the genera Triticum and Aegilops. Previously, with Triticum militinae, T. timopheevii, T. kiharae, Aegilops cylindrical and Ae. triaristata samples participation, introgressive winter common wheat forms were created and selected for stability and yield. The purpose of this work was to evaluate the biochemical composition and technological grains properties of these forms. Analysis of gluten content in flour by the ISO method revealed a variability level from 28.5 % for the form Erythrospermum 350 × T. militinae to up to 39.6 % for the Zhetysu × T. militinae genotype. In this case, the 1st groups gluten quality (class “strong”) was found only for the genotypes Erythrospermum 350 × T. militinae (Bezostaya 1 × T. militinae) × T. militinae. According to the physical properties of flour and dough, the introgressive forms vary in the test dilution from 80 to 170 FU at the level of “filler” and “weak” bread wheat with the best value for both liquefaction and valorimetric evaluation for the genotypes Bezostaya 1 × Ae. triaristata and Erythrospermum 350 × T. militinae (80 liquefaction units 49 FU and 80–45 FU, respectively). Bread making evaluation for the introgressive forms was comparable with winter wheat varieties including the Almaly standards (720–760 ml) and Karakhan (800 ml), at the bread quality and the baking evaluation. As for hardness, wild relatives and introgressive forms were characterized mainly as medium and hard (52–93 SKCS units). Thus, the introgressive forms studied were mainly related to the “valuable” and “filler” classes according to the technological bakery type evaluation, to the “weak” class according to the flour strength and bread volume, and to the “strong” class at the glutenin HMW composition forecast and the translocation of 1B/1R.

Various cultivars of different cereal and pseudocereal species (9 wheat, 8 barley, 1 rye, 3 oat, 2 triticale, 3 spelt, 12 corn, 3 amaranth and 9 buckwheat cultivar samples) were milled into flour, extracted using n-hexane, derivatized with trimethylsulfonium hydroxide solution, and subjected to GC– –MS analysis. Fatty acid methyl esters and non-saponifiable compounds (phytosterols, α-tocopherol and squalene) were identified by comparing mass spectra with the Wiley MS library. A binary system was applied in further data processing: the presence or the absence of a particular lipid component in each sample was coded with either (1) or (0). Major lipid components that were present in all analyzed flour samples were removed from further data analysis, leaving only those that represent a good pattern to differentiate the flour samples according to corresponding cereal/pseudocereal species. Pattern recognition tools (cluster analysis and principal component analysis) were applied to visualize groupings and separations among the samples. The presented approach enables the rapid differentiation of flour samples made from various cereal/pseudocereal species according to their botanical origin and gluten content, thereby, successfully avoiding exact quantitative determinations. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. TR31066]

In Russia, winter wheat represents important production with a significant proportion in the whole agricultural system. However, response of new wheat varieties to intensive management practices with fertilizers and pesticides can pave a way towards improved yield and quality of the produce. This paper aimed to study the reaction of spring wheat varieties to the levels of mineral fertilizers and plant protection products. Three cultivation technologies were investigated identified as Basic (T1), Intensive (T2) and High Intensive (T3) with fertilizers, pesticides and growth regulators at different combinations and concentrations. Three spring wheat varieties were studied Zlata, Liza and Agata. Yield performance and grain quality (calculated through protein and gluten content) were measured simultaneously. The results showed that the wheat varieties performances increased according to the used technology. The highest yield was observed in the high-intensive technology with 9.04 t/ha 9.05 and 9, 07 t/ha in Zlata (V1), Liza (V2) and Agata (V3) varieties, respectively. The yield decreased by 20-40 % using the Basic technology in all the studied varieties. The grain quality was affected similarly according to the tested technology. The results showed that the High Intensive technology (T3) was the most effective in terms of proteins and gluten contents with 3 to 4 % more than the Basic technology (T1). The current study showed that application of potent treatments and selection of potential varieties could significantly enhance spring wheat yield and grain quality in Moscow region. [ABSTRACT FROM AUTHOR]

Exploiting genetically diverse lines to identify genes for improving crop performance is needed to ensure global food security. A genome-wide association study (GWAS) was conducted using 46,268 SNP markers on a diverse panel of 143 hexaploid bread and synthetic wheat to identify potential genes/genomic regions controlling agronomic performance (yield and 26 yield-related traits), disease resistance, and grain quality traits. From phenotypic evaluation, we found large genetic variation among the 35 traits and recommended five lines having a high yield, better quality, and multiple disease resistance for direct use in a breeding program. From a GWAS, we identified a total of 243 significant marker-trait associations (MTAs) for 35 traits that explained up to 25% of the phenotypic variance. Of these, 120 MTAs have not been reported in the literature and are potentially novel MTAs. In silico gene annotation analysis identified 116 MTAs within genes and of which, 21 MTAs were annotated as a missense variant. Furthermore, we were able to identify 23 co-located multi-trait MTAs that were also phenotypically correlated to each other, showing the possibility of simultaneous improvement of these traits. Additionally, most of the co-located MTAs were within genes. We have provided genomic fingerprinting for significant markers with favorable and unfavorable alleles in the diverse set of lines for developing elite breeding lines from useful trait-integration. The results from this study provided a further understanding of genetically complex traits and would facilitate the use of diverse wheat accessions for improving multiple traits in an elite wheat breeding program. [ABSTRACT FROM AUTHOR]

The paper presents the results of research on the efficiency of technologies for cultivating spring wheat at various levels of intensity (extensive, intensive, resource-saving) under the conditions of chernozem soils of Kursk Region. It was found that higher reserves of available moisture and nitrate nitrogen in the arable layer of the soil before sowing spring wheat were provided by technologies with moldboard plowing. Replacing plowing with subsurface methods of tillage led to a decrease in the available moisture and nitrate nitrogen reserves in the soil for all fertilizer systems. The lowest weediness of spring wheat was observed when it was cultivated using technologies with moldboard plowing 52.3-58.3 PCs/m2, depending on the fertilizer system. The replacement of plowing with subsurface and surface tillage increased the weediness of crops to 61.7 and 73.7 PCs / m2, respectively. Application of mineral fertilizers had almost no significant effect on the number of weeds in spring wheat. The highest yield of spring wheat in all the years of studies (4,27 t/ha) was obtained in the intensive cultivation technology involving plowing at 20-22 cm, fertilization at a rate of N60Р60К60, treatment of crops with pesticides based on economic threshold of harmfulness. Yield of spring wheat, cultivated by resource-saving technologies with organic-mineral system of fertilization 0.86-4.25 t/ha depending on the methods of primary tillage. Moldboard plowing of the soil against the background of the organic-mineral fertilizer system increased the yield of spring wheat by 0.18 t/ha in comparison with subsurface tillage and by 0.39 t/ha in comparison with surface tillage. However, due to higher production costs, the best economic indicators were obtained when spring wheat was cultivated using resourcesaving technologies with an organic-mineral fertilizer system and non-moldboard methods of primary tillage.

The potential of molecular approaches in the management of the technological properties of wheat grain affecting the quality of the end product of bread industry is considered. Currently, along with the growth of grain production, the traditional range of staples is crowded out, the quality of most popular bread varieties deteriorates, and dozens of different substances of biological and chemical origin are used as bread improvers. Meanwhile, the genetic potential of wheat allows the development of varieties with technological parameters of grain suitable for production of high-quality bread. In Russia, multiple examples of the creation of varieties for the production of first and second-class grain are known, and modern molecular genetics offers techniques that can supplement classical breeding approaches and accelerate the development of new varieties adapted to the conditions and requirements of the baking industry, using the natural genetic potential of wheat. We summarize the diversity of requirements for grain and flour for different end-use products. Statistics on the volume and structure of grain quality in Russia in 2011–2014 is analyzed. An essential deformation of the quality structure of the produced wheat grain in favor of less valuable classes is observed. A brief retrospective analysis of research in wheat genetics, demonstrating the contribution of genetic factors to grain and flour technological properties, is performed. Various approaches to rapid breeding of varieties with desired properties are considered in relation with the development of plant molecular genetics. The paper provides examples illustrating the feasibility of using methods of DNA diagnostics in various stages of the process, during which the genetic potential of food crops expresses itself and affects the quality of the end product. The results of molecular studies on the localization and isolation of genes determining technological properties (protein and wet gluten contents, milling properties, rheological properties, flour color, and starch properties) are reviewed. The data on diagnostic DNA markers, which are suitable for efficient selection of genotypes instead of the time-consuming analysis of technological properties during breeding process, are summarized. Thus, the information about the genetic potential of bread wheat and modern technologies that provide grounds for moving from excessive use of chemicals to a more benign and organic effect on the quality of the products throughout the "grain – flour – bread" chain, is summarized.

The results of three years study of the effect of sowing time and seed application rates on yield and grain quality of different varieties of winter wheat under the conditions of South Steppe of Ukraine were presented. It was found that winter wheat provides optimal combination of high yield and grain quality in case of sowing in October 10 with seed application rate of 5,0 million seeds/ha. The highest yield – 4,59 t/ha on average in 2011–2013 was obtained for the variety of Natalka when sowing in October 10 with seed application rate of 5 million germinable seeds. With increasing seed application rate from 3 to 5 million seeds/ha, protein content in winter wheat was decreased by 0,3%, gluten – by 0,6%. The variety Natalka formed the highest quality grains when sowing in October 20 with seed application rate of 3 million seeds/ha, in this case protein content was 15,8%, gluten – 32,9%. It is proved that early sowing time – September 10 leads to yields reduction and grain quality deterioration for all winter wheat varieties.

The aim of our research was to create, analyzes, and systematise wheat collection samples for the selection of valuable initial forms, to involve them in breeding process, and to create new productive cultivars. For this purpose the hybridisation of soft and spelt wheat was carried out, along with an evaluation of the hybrids that were obtained, between 2006 and 2018 (F5 F10). A collection of wheat samples, containing more than a thousand numbered items, was formed from the obtained diversity of samples. The economically-valuable and morphological characteristics of newly-developed materials were analysed. According to the results of our research, we selected forms of spelt, soft wheat, and speltoid samples which have high levels of productivity and high gluten and protein contents in grains. Spelt wheat sample 1817 contains 45.2% gluten, 22.3% protein, and has a yield capacity of 6.55 t ha-1. Soft wheat sample 1689 has 32.4% gluten, 15.8% protein, and a yield capacity of 7.19 t ha-1. These samples were submitted for state scientific and technical expert evaluation in 2018. The created varieties of European spelt wheat and Artemisia soft wheat were included in the 'State Register of Plant Varieties Suitable for Distribution in Ukraine'. The varieties, Artaniia and Artaplot, were submitted for state scientific and technical expert evaluation. [ABSTRACT FROM AUTHOR]

Today, bakery and milling industry is actively developing, as well as other branches of food industry. This is due to the applying of new foreign trends to the technology and range of products of the Ukrainian market. In these conditions, the classic offering of flour is already inadequate. To meet the needs of modern bakeries, milling industry is facing a new challenge: production of flour grades with specified quality parameters. The article considers the technological and baking properties of flour from all systems of the technological process of a flourmill with a capacity of 300 tons per day. Studies have shown that flour from first-quality systems is whiter by 15-20 units, is by 1.0-1.8% lower in ash, by 1-3% lower in protein, by 2-4% lower in gluten with more elastic properties, has a Falling Number higher by 80-110 s, a water absorption capacity lower by 1-5%, a damaged starch value lower by 1-3 UCD as compared to flour from systems of some other quality. Technological solutions are developed for producing a special flour grade by its selection and mixing from the streams of the 1st break system (B1/B2), 1st reduction system (C1/C2), 2nd sizing system (R2), and 1st vibratory bran finisher system (V1). It has been found that the developed grade of flour - patent superior grade flour - meets the requirements and has high baking performance. It has a gluten content higher by 2%, Falling Number lower by 20 s, and Starch Damage less by 2 UCD, as compared to patent high grade flour. This makes it possible to obtain bread larger in volume by 55 cm3, with smooth, even crust, elastic white crumb, and uniform porosity (80%). According to rheological characteristics determined with a Mixolab device, patent superior grade flour has a higher Water Absorption Index, a higher Viscosity Index, a lower Gluten+ Index, and a lower Amylase Index than patent high grade flour. The developed technological solutions for producing flour with specified quality parameters have been introduced at the flourmill with an equipment package, from the company Alapala (Turkey), with a capacity of 300 tons per day. [ABSTRACT FROM AUTHOR]

The present investigation was carried out during 2011-12 in a randomized block design (RBD) with 35 diverse wheat genotypes to assess the genetic diversity for various morphological and quality traits. The analysis of variance for grain yield and its contributing components namely days to 50% flowering, days to maturity, productive tillers, plant height, spike length, spikelets pet spike, grains per spikelet, biological yield, harvest index, 1000 grain weight, grain yield and gluten content showed highly significant differences (at <1% level of significance) among the genotypes under present study. High heritability along with high genetic advance and high phenotypic coefficient of variation (PCV) and genotypic coefficient of variation (GCV) for grain yield (g), biological yield (g), harvest index (%), spike length (cm) and 1000 grain weight (g) indicated substantial contribution of additive gene action in the expression and thus selection would be effective for genetic improvement of these traits for improving grain yield in wheat. On the basis of multivariate analysis, 35 genotypes were grouped into '6' clusters based on genetic divergence (D 2) value. The compositions of clusters revealed that the Cluster IV contained the highest number of genotypes (9) followed by Cluster II (8), Cluster VI (8) and Cluster III (7). The highest inter cluster values were recorded between cluster III and V (8357.19) followed by cluster IV and V (7513.88), cluster IV and VI (6009.44) and cluster III and VI (5530.40) exhibiting wide genetic diversity. Among different traits, biological yield (32.12%), productive tillers (28.74%), harvest index (26.71%), plant height (24.20%), grain yield (19.23%) and grains per spikelets (14.89%) had maximum contribution to total genetic divergence, therefore may be used as selection parameters in transgressive segregants. Selection of genotypes from the clusters may be used as potential donors for further hybridization programme to develop genotypes with high yield potential in wheat crop. [ABSTRACT FROM AUTHOR]

Gluten content is one of the most important factors of the quality of wheat flour. Bread price depends on the quality and quantity of gluten. For the professionals of baking industry it is important to quickly and efficiently determine gluten content in wheat flour. Gluten content is commonly defined by manual or automated washout. The present study aimed to develop a rapid method for determination of gluten content in wheat flour by electrophysical method and compare it with the other standard methods (ISO 21415-1:2006, ISO 21415-2:2015). The method is based on determination of permittivity of flour, which varies depending on the amount of free water produced by heating and correlated with the content of gluten. The methodology of research included the use of wheat flour samples (gluten content in the range of 23.0% and 32.0% and flour humidity to 15.0%). The heating temperature of the analysed flour samples was in the range of 30 °C and 70 °C. Mathematical processing of the results of the experiment allows to establish the relationship between gluten content and capacitance of flour. The proposed method makes it possible to reduce the time of analysis by reducing the number of operations within the analysis and the influence of subjective factors comparing to manual and automatic washing method a gluten flour (ISO 21415-1:2006, ISO 21415-2:2015). [ABSTRACT FROM AUTHOR]

Genetic analysis was carried out in 55 genotypes (10 parents and 45 F1s) through diallel mating design excluding reciprocals in bread wheat (Triticum aestivum L.). Analysis of variance showed wide range of variability among the breeding material for all the traits under study. The highest value of phenotypic coefficient of variation (PCV) and genotypic coefficient of variation (GCV) were recorded for grain yield (PCV= 9.07 and GCV= 8.08). Highest heritability with genetic advance was recorded for grain yield (h2=10.60 and GA=14.84), therefore selection will be effective based on grain yield for further study. Grains per spike (gr = 0.77 and pr = 0.67) and spikelets per spike (gr= 0.63 and pr = 0.52) were found significantly correlated (at <1 % level of significance) with grain yield whereas gluten content showed nonsignificant but positive correlation with grain yield at both genotypic as well as phenotypic level. Similarly, path coefficient analysis estimates for gluten content (g= 0.08 and p= 0.03) and grains per spike (g=0.36 and p=0.23) showed high positive direct effects on grain yield therefore these traits may be used as an index for selection to high yield in bread wheat genotypes. [ABSTRACT FROM AUTHOR]

The opportunities of molecular genetic approaches to manage the wheat grain's technological properties, influencing the quality of end products of bread industry, were considered within this review. At present, the traditional range is crowded out with an increase in grain production, the quality of the mass varieties of bread is deteriorating, and tens of different substances of biological and chemical origin are used as improvers in bread baking. Meanwhile, wheat's genetic potential allows us to create varieties for the production of grain with technological characteristics suitable for high-quality bread production. Multiple examples of the creation of varieties for the production of 1st and 2nd class grain exist in the history of domestic breeding; modern molecular genetics suggest approaches that in combination with traditional breeding methods enable the accelerated creation of new varieties adapted to the conditions and requirements of the baking industry by using the natural genetic potential of wheat. The authors summarized the data on the diversity of the requirements imposed on the grain and flour to be eventually used in different foods. The statistical data on the volume and structure of the grain quality in Russia from 2011 to 2014 were analyzed. A significant deformation of the quality structure of the produced wheat grain in favor of less valuable classes was detected. A short retrospective analysis of the studies in the field of wheat genetics that demonstrates the role of genetic factors in the development of technological properties of grain and flour was conducted. Different approaches to accelerated breeding of varieties with specified properties for the prospect of developing studies in the field of plant molecular genetics were considered. The examples illustrating the possibility and expedience of using DNA diagnostics methods at different stages of the process, during which the genetic potential (inherent in the gene pool of food crops) is realized and affects the final product quality, are given. The results of molecular genetic studies on determining the localization and structure of the genes involved in developing the technological properties of the wheat grain (the content of protein and wet gluten, milling properties, rheological properties of the flour and dough, flour color, and starch properties) were considered. The data on diagnostic DNA markers, suitable for the efficient selection of genotypes instead of the time-consuming analysis of technological characteristics at intermediate breeding stages, were summarized. Thus, the information on bread wheat's genetic potential and modern technological approaches, which constitute the basis for a change of the direction from increased chemicalization towards a softer and more organic effect on the quality of the main raw material and products in the entire 'grain-flour-bread' food chain, is summarized. [ABSTRACT FROM AUTHOR]