CC BY
25
Section 5. Agricultural sciences
Khujakulova Nilufar Fayzullaevna, prof. Majidov Kahramon Halimovich, dost. Makhmudov Rafik Amonovich, Bukhara Engineering-Technological Institute E-mail: mega.sobirova@inbox.ru
QUALITY AND PHYSICAL AND CHEMICAL CHARACTERISTICS OF LOCAL WHEAT GRAIN KINDS
Abstract. The features of quality and technological properties of a new wheat variety have been studied. Modern methods of physical-chemical research were used in the studies. It has been established that the protein content in wheat ranges from 9.2 to 25.8%. The new grain variety has greater value than the optimal one, and it combines the most important biological and technological properties at a higher level.
Keywords: Wheat grain, "Istiklol" variety, chemical composition of grain, protein content, grain gluten, storage stability.
In connection with the development of breeding and seed farming in agricultural production, recently great attention is paid to the creation of new breeds and wheat kinds, which are resistant to cultivation in saline soil and climatic conditions [1-3]. One of these kinds of wheat grain is the Istiklol kind [4]. The cultivation of this type of grain expands in the conditions of grain fields. In this regard, the study of the features of the quality and
technological properties of a new kind of wheat has both scientific and practical interest.
The work studies the quality and basic physical-chemical, technological characteristics of the wheat grain of the kind "Istiklol". To conduct research, modern methods of physical-chemical and biochemical analyzes have been used [4; 5].
In terms of food production, the most valuable part of the grain from which the best sorts of flour
Table 1
are obtained is the endosperm (table 1). ■ The chemical composition of the studied kinds of grain "Istiklol"
Crop Water g Protein, g Fats, g Mono- and di-saccharides, g Starch, g Cellulose, g Ash, g Energy value, kcal
winter soft 14.0 11.2 2.1 1.2 54.0 2.4 1.7 290
spring soft 14.0 12.5 2.3 0.9 53.0 2.5 1.7 291
durum 14.0 13.0 2.5 0.8 54.5 2.3 1.7 301
In table 2 data on the chemical composition of the grain by the constituent parts of the weevil are given
Section 5. Agricultural sciences
Table 2.- The chemical composition of the constituent parts of wheat grain "Istiklol",% dry matter
Name Ratio of parts Protein Carbohydrates,% Lipids^ Ash con-tent,%
Total including
starch sugar cellulose pentosans
Whole grain 100.0 16.06 78.25 63.07 4.32 2.76 8.10 2.24 2.18
Endosperm 81.60 12.91 85.23 78.82 3.54 0.15 2.72 0.68 0.45
Germ 3.24 41.30 37.32 - 25.12 2.46 9.74 15.04 6.32
Shell with aleurone layer 15.16 28.75 57.03 - 4.18 16.20 36.65 7.78 10.51
As can be seen from the data of (table 2), the The aleurone layer is the richest in protein substanc-
protein content in wheat varies widely - from 9.2 to es. A lot of protein is also in the germ. The protein
25.8% (an average of 13.5). Durum wheat grain con- content in the endosperm is less than in the whole
tains more protein than soft wheat grain. grain. The sub-aleurone layer of durum wheat con-
Protein substances are unevenly distributed tains 45% protein, and the inner - 11%. across individual tissues of wheat grain (Table 3).
Table 3.- The protein content in the morphological parts of the grain of wheat "Istiklol"
Name Kind - "Istiklol"
In each part of the grain,% The ratio of the quantityby parts of the grain
Whole grain 16.07 100
Endosperm 12.91 65
Aleurone layer 53.16 22
Germ shield 37.63 8
Pericarp coat 10.56 5
Gluten is the most important factor in the baking value of wheat flour. It depends on the gas-holding capacity of the dough, and therefore, the volume and porosity of the bread. Strong gluten in normal flour makes the dough too tight, difficult to stretch with
Table 4.- Gluten composition
carbon dioxide. Weak dough badly keeps carbon dioxide, as its weak gluten cannot create the necessary strength of protein frame in the dough. Strong gluten during fermentation more steadfastly retains its inherent physical properties (Table 4).
of wheat grain kind "Istiklol"
Protein substances,% Lipids,% Carbohydrates,% Ash content
Glia-din Glu-tenin Albumin and globulin Total Free Bound Total Starch Sugar Cellulose Total
1 2 3 4 5 6 7 8 9 10 11 12
39.09 35.07 6.75 80.91 4.20 - 4.20 9.44 - 2.02 11.46 2.48
- - - 72.67 0.75 6.30 7.05 - - - 18.82 0.63
- - - 82.60 0.12 8.38 8.50 8.79 - - 8.79 0.71
50.20 34.85 3.35 88.40 2.12 - 2.12 6.72 1.20 - 7.92 0.92
1 2 3 4 5 6 7 8 9 10 11 12
43.02 39.10 4.41 86.53 2.80 - 2.80 6.45 2.13 - 8.58 2.00
- - - 90.00 - 8.00 8.00 0.01 - - 0.01 0.50
- 73.7 5.3 79.0 2.91 4.19 7.10 7.28 1.20 1.08 9.56 2.80
Average
43.5 36.0 4.0 83.5 1.0 6.0 7.0 6.0 1.3 1.3 8.6 0.9
Wheat kind"Istiklol" is characterized by a complex of morphological, biological, and economic characteristics and properties, by which we understand yield, frost tolerance, resistance to disease and pest damage, requirements for soil and its composition, requirements for moisture, light, temperature, earliness, non-fall, resistance to lodging, size, shape and color of the grain, characteristic features of the chemical composition, storage stability. The new kind has greater value than the optimal one, and at a higher level com-
bines the most important biological, economic and technological properties.
The valuable properties inherent in the kind "Is-tiklol" can appear only under certain growing conditions, on an agricultural background that provides the widest possible disclosure of the potential ofthe kind.
Thus, the established quality indicators and physical-chemical characteristics of the new wheat grain kind"Istiklol" allowed determining the possibilities and recommendations for its cultivation in the soil and climatic conditions.
References:
1. Кретович В. Л. Биохимиярастений.- М.: «Высшаяшкола» 1986.
2. Казаков Е. Д., Кретович Биохимиязерна В. Л. и продуктовегопереработки.- М.: Агропромиздат, 1989.
3. Кутыга О. Н., Вострикова О. В. Лабораторныйпрактикумпобиохимии.- Учебноепособие.- Волгоград, 2011.
4. Орехивич В. Н. Современныеметоды в биохимии.- М.: Медицина, 1977.
5. Ермаков А. И. Методыбиохимическогоисследованиярастений.- Ленинград. Колос. Ленингр. отделением, 1972.
