Analysis of rheological properties of common winter wheat cultivars

The paper presents the quantitative measurement and variability of six non-traditional grain quality indicators of 10 cultivars of common winter wheat harvested in 2021-2022, obtained during tests using the Chopin+ protocol in the polythermal mode on the Mixolab device. The results of the study showed that lower temperatures and a lack of precipitation in July 2022 (44.0 mm with a norm of 69.0 mm) led to a significant (p<0.05) increase in the average viscosity of the dough to 5.9 points versus 4.2 points in 2021, as well as a significant decrease in amylolytic activity (from 4.4 to 1.0 points) and the level of starch retrogradation (from 5.6 to 3.3 points), which reflects the direct dependence of these indicators on the hydrothermal regime during the critical period of grain filling. Statistical analysis of the data using the NIRSMAIN program and the method of variance analysis revealed differences in the rheological properties of the dough depending on the wheat cultivar and growing conditions. Rheological properties of the dough, such as water absorption capacity (WAC), dough stability during kneading, viscosity, amylase activity and starch retrogradation, were investigated. It has been shown that some cultivars, such as ‘Sirena’, ‘Vezelka’, ‘Korochanka’ and ‘Larisa’, have high indicators of water absorption capacity and dough stability, which makes them promising for use as improvers in mixtures with lower quality wheat cultivars. Particular attention is paid to the assessment of the rheological properties of the dough in different temperature ranges, which makes it possible to identify the best suitability of varieties for specific stages of technological processing. ‘Almera’ and ‘Ariadna’ cultivars demonstrate high resistance to staling due to significant starch retrogradation. The characteristics of different wheat cultivars are manifested in their technological properties. ‘Zarechnaya’ and ‘Almera’ have a high gluten index. This fact indicates an improvement in the protein structure's parameters, such as elasticity and stability. ‘Olshanka’ exhibits a low torque at C5, indicating a tendency towards accelerated hardening. The ‘Sintetik’ and ‘Sirena’ cultivars showed low torque values at C2 point, indicating potential limitations in achieving maximum bread volume. The obtained results make it possible to recommend the ‘Sirena’, ‘Vezelka’, ‘Korochanka’, and ‘Larisa’ cultivars as effective improvers for mixtures due to their optimal combination of water absorption and dough stability, and ‘Almera’ and ‘Ariadna’ as the most promising cultivars for the production of products with extended shelf life.

1. Kalabina T. S., Eliseev S. L., Yarkova N. N. Yield capacity, technological parameters of grain quality and baking properties of winter wheat flour. Permsky agrarny vestnik = Perm Agrarian Journal. 2020;(4(32)):41–49. (In Russ.). DOI: https://doi.org/10.47737/2307-2873_2020_32_41

2. Khmeleva E. V., Korolev D. N., Mingaleeva Z. Sh., Maslov A. V. Assessment of technological advantages for the bakery industry of a new grade of wheat grain Sineva. Tekhnologiya i tovarovedenie innovatsionnikh pishchevikh produktov. 2024;(1(84)):67–75. (In Russ.). DOI: https://doi.org/10.33979/2219-8466-2023-84-1-67-75

3. Khmeleva E. V., Kandrokov R. Kh., Sidorenko V. S., Korolev D. N., Khmelev I. A. Evaluation of flourmilling properties of promising winter wheat varieties breeding by Federal Scientific Center of Legumes and Groat Crops. Zernobobovie i krupyanie kulturi = Legumes and Groat Crops. 2025;(2(54)):125–132. (In Russ.). DOI: https://doi.org/10.24412/2309-348X-2025-2-125-132

4. Maltseva L. T., Filippova E. A., Bannikova N. Y., Yefimova A. G., Pushkareva O. V. Breeding of winter wheat for the conditions of the Trans-Urals. Vestnik NGAU (Novosibirsky gosudarstvenny agrarny universitet) = Bulletin of NSAU (Novosibirsk State Agrarian University). 2025;(3):117–126. (In Russ.). DOI: https://doi.org/10.31677/2072-6724-2025-76-3-117-126

5. Oganyan L. R., Eroshenko F. V. Effect of agricultural practices on the yield and grain quality of various winter wheat varieties. Selskokhozyaystvenny zhurnal. 2025;(4(18)):57–67. (In Russ.). DOI: https://doi.org/10.48612/FARC/2687-1254/006.4.18.2025

6. Sukhorukov A. A., Bugakova N. E. Adaptive potential of soft winter wheat varieties in terms of rheological and baking properties of dough and quality of bread in the Middle Volga region. Dostizheniya nauki i tekhniki APK = Achievements of Science and Technology of AICis. 2022;36(10):28–32. (In Russ.). DOI: https://doi.org/10.53859/02352451_2022_36_10_28

7. Moiseenko A. G., Martirosyan V. V., Tyurina O. E., Kostyuchenko M. N. Improving the microbiological safety of multigrain bakery products. Izvestiya visshikh uchebnikh zavedeniy. Pishchevaya tekhnologiya = Izvestiya vuzov. Food Technology. 2023;(2-3(392)):18–24. (In Russ.). DOI: https://doi.org/10.26297/0579-3009.2023.2-3.3

8. Kradetskaya O. O., Chilimova I. V., Dashkevich S. M., Utebaev M. U., Kairzhanov E. K. Еhe relationship of the color differences of flour and grain with the ash content and flour strength of soft wheat various varieties. Vestnik nauki Kazakhskogo agrotekhnicheskogo universiteta im. S. Seyfullina = Herald of Science of S Seifullin Kazakh Agro Technical Research University. 2022;2-1(113):24–34. (In Kazakhstan). DOI: https://doi.org/10.51452/kazatu.2022.2(113).951

9. Marjanović-Balaban Ž., Cvjetković V. G., Grujić R. Gliadin proteins from wheat flour: the optimal determination conditions by ELISA. Foods and Raw Materials. 2021;9(2):364–370. DOI: https://doi.org/10.21603/2308-4057-2021-2-364-370

10. Nikonorova Yu. Yu., Volkova A. V., Makushin A. N. Study rheologic properties of the test and bread made from a mixture of premium wheat flour and sorghum flour. Vestnik KraSGAU = The Bulletin of KrasGAU. 2021;(4(169)):155–160. (In Russ.). DOI: https://doi.org/10.36718/1819-4036-2021-4-155-160

11. Hoang T. N., Kopecký M., Konvalina P. Winter wheat mixtures influence grain rheological and mixolab quality. Journal of Applied Life Sciences and Environment. 2022;LIV(4):417–428. DOI: https://doi.org/10.46909/journalalse-2021-036

12. Lyashcheva S. V., Kulevatova T. B., Zlobina L. N., Sergeeva A. I. Assessment of the parameters of ecological adaptability of winter soft wheat according to the indices of rheological properties of the dough and yield. Zernobobovie i krupyanie kulturi = Legumes and Groat Crops. 2024;(2(50)):102–109. (In Russ.). DOI: https://doi.org/10.24412/2309-348X-2024-2-102-109

13. Kravchenko N. S., Marchenko D. M., Nekrasova О. А., Alty-Sadykh Yu. N. The study of rheological and physical dough properties of the winter wheat varieties. Zernovoe khozyaystvo Rossii = Grain Economy of Russia. 2021;(6):45–52. (In Russ.). DOI: https://doi.org/10.31367/2079-8725-2021-78-6-45-52

14. Malchikov P. N., Myasnikova M. G. Methods for determining gluten quality and assessing the rheological properties of durum wheat (review). Dostizheniya nauki i tekhniki APK = Achievements of Science and Technology of AICis. 2023;37(11):29–37. (In Russ.). DOI: https://doi.org/10.53859/02352451_2023_37_11_29

15. Meleshkina E. P., Kolomiets S. N., Zhiltsova N. S., Bundina O. I. Modern assessment of bakery properties of Russian wheat. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernikh technology = Proceedings of the Voronezh State University of Engineering Technologies. 2021;83(1):155–162. (In Russ.). DOI: https://doi.org/10.20914/2310-1202-2021-1-155-162

16. Koba V. P., Korenkova O. O. Weather conditions and dynamics of grain crops in Crimea. Nauka Yuga Rossii = Science in the South Russia. 2021;17(4):53–60. (In Russ.). DOI: https://doi.org/10.7868/S25000640210406

17. Dubinkina E. A., Belyaev N. N. Potential of winter soft wheat varieties in the Central Chernozem region. Zernobobovie i krupyanie kulturi = Legumes and Groat Crops. 2021;(1(37)):105–111. (In Russ.). DOI: https://doi.org/10.24412/2309-348X-2021-1-105-111

18. Khripunov A. I., Godunova E. I., Taradina D. A., Obshchiya E. N. Formation of the yield and grain quality of winter wheat in semifallow land in different conditions of moistening and nutrition. Selskokhozyaystvenny zhurnal. 2025;(1(18)):69–80. (In Russ.). DOI: https://doi.org/10.48612/FARC/2687-1254/006.1.18.2025

19. Bartalné-Berceli M., Izsó E., Gergely S., Salgó A. Effects of special additives in wheat dough system measured by Mixolab technique. Czech Journal of Food Sciences. 2021;39(6):460–468. DOI: https://doi.org/10.17221/228/2020-CJFS

20. Netsvetaev V. P. The role of heredity and environment in the formation of some quantitative traits in common wheat. Vestnik Voronezhskogo gosudarstvennogo universiteta. Seriya: Khimiya. Biologiya. Farmatsiya = Proceedings of Voronezh State University. Series: Chemistry. Biology. Pharmacy. 2025;(1):62–71. (In Russ.). URL: https://elibrary.ru/item.asp?id=82111820