Agrobiological characteristics of winter triticale cultivars intended for baking industry
DOI:
https://doi.org/10.30835/2413-7510.2025.347594Keywords:
winter triticale, cultivar, breeding, yield, flour, dough and bread qualities, bread-making indicatorsAbstract
The results of an agrobiological study (2022-2024) of different modern winter triticale cultivars with high bread-making parameters and grain yield, which were created via intraspecific hybridization, are presented. It was found that under favorable weather conditions, the highest yield among short-stemmed cultivars was harvested from cv. ‘Zlatoust’ (7.14 t/ha); the highest yield among medium-tall cultivars was harvested from cv. ‘Tryfon’ (6.35 t/ha); and the highest yield among tall cultivars was harvested from cv. ‘Buket’ (5.56 t/ha). The influence of agroecological factors on yield and quality of winter triticale grain was also evaluated, and it was revealed that the highest mean yield of grain across the study years among short-stemmed cultivars was harvested from cvs. ‘KhAD 650’ and ‘Zlatoust’: 5.02 t/ha and 5.09 t/ha, respectively. These cultivars gave the greatest gain in grain yield when top-dressed: 1.30 t/ha (N120) and 1.20 t/ha (N180), respectively. Among medium-tall cultivars, the highest yield and top dressing (N120)-attributed gain in grain yield were recorded for cv. ‘Tryfon’: 4.66 t/ha and 1.30 t/ha, respectively. When studying tall cultivars, we harvested the highest yield and noted the greatest gain in grain yield from cv. ‘Buket’: 4.52 t/ha and 1.10 t/ha, respectively. Cultivars ‘Tymofii’ (704 g/dcm3), ‘Rarytet’ (726 g/dcm3) and ‘Buket’ (707 g/dcm3) were distinguished due to high test weight. At the same time, the studied cultivars were similar to the corresponding check cultivars in terms of main indicators of grain quality, in particular, the gluten content in flour was over 20%, the gluten deformation index was 50-60, loaf volume from 100 g of flour exceeded 500 cm3, and the overall bread-making score was 8-9 points
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