Study of baking properties of the winter durum wheat varieties

The current paper has presented the study results of rheological and baking properties 4 winter durum wheat varieties in mixtures with common wheat. purpose was to research dough estimate qualities FSBSI “ARC “Donskoy” mixed its pure form. objects were ‘Kristella’, ‘Amazonka’, ‘Eirena’, ‘Yakhont’ grown competitive variety testing laboratory for breeding seed production 2019–2021. In preparation mixtures, there been used ‘Univer’. There added 10 %, 30 50 70 90 % each flour carried out accordance method, a non-dough method repeated kneading. physical determined using farinograph. configuration farinogram estimated according proposed by Vasilchuk N. S. varietal grinding samples on an MLU-202 Buller mill. Mathematical statistical processing performed B. A. Dospekhov MS Excel 2010. found that ‘Kristella’ is most appropriate use wheat, but not more than 50%. ‘Amazonka’ mixture ‘Univer’ fully revealed at ratio 10–50%. ‘Eirena’ can be improve flour, as well independent form baking. process study, have established differences properties. farinographic analysis made it possible identify required severity dough. Selection two such directions pasta quality