Multiple Parameter Assessment of Grain Quality for Populations of Winter Rye with Various Viscosity of Water Extract

The results from the multiple parameter (based on 37 indicators) analysis of physicochemical, technological, rheological, and baking properties of two populations of winter rye, contrastingly different in the viscosity of the water extract (VWE) of grain meal, are presented. The initial material for comparison was the high-viscosity GK-494-HV population (η = 12.0 cP) obtained as a result of tenfold selection for high VWE and relatively low-viscous Moscovskaya 15 variety (η = 4.1 cP), which was used as the standard. It is established that it is difficult to combine high VWE with high grain unit, large grain size, and a high content of starch, but it positively correlates with a high content of protein and grain hardness. The compared populations differed more in flour quality than in quality of grain. The GK-494-BB population was distinguished by a higher falling number (164.7% of the standard), large flour particle sizes (149.7%), high viscosity peak of starch paste (146.2%), a high temperature of starch gelatinization (119.7%), and stronger water-absorption capacity (123.1%). Dough made from high-viscosity grains was distinguished by a significant superiority in shape-retaining (200% of the standard), gas-forming (107.9%), and gas-retaining (107.4%) ability. Pan bread made from such a dough had the best structural and mechanical properties of the bread crumb. A characteristic feature of high-viscosity rye is a relatively low volume of pan bread (93.9% of the standard), low specific volume (93.4%), and crumb porosity (91.8%). Bread made from high-viscosity flour is characterized by relatively low oven loss (8.6 vs. 12.2%). As a result of selection, the maximum viscosity of the amylopectin fraction in comparison with the standard increased by 4.9% and the amylose fraction by 102.6%, i.e., by 20 times. Purposeful selection for high VWE correlatively affected many traits of winter rye grain quality. The peculiarity is that these changes were achieved not only as a result of an increase in the content of water-soluble pentosans in grain but also due to the influence of water-soluble amylose.