Development of methodological approaches to assessing the technological properties of oat grain

• Published in: Biotehnologiâ i selekciâ rastenij (Online) Vol. 7; no. 2; pp. 6 - 15
• Main Authors: Kibkalo, I. A., Loskutov, I. G., Voitsutskaya, N. P., Solovyova, M. V., Obukhova, N. S., Blinova, E. V.
• Format: Journal Article
• Language: English
• Published: N.I. Vavilov All-Russian Institute of Plant Genetic Resources 01.09.2024
• Subjects: farinograph; grain quality; micro-visco-amylograph; processing; protein; sedimentation; starch; test weight; vitreousness
• ISSN: 2658-6266; 2658-6258
• DOI: 10.30901/2658-6266-2024-2-o2

The range of methods for assessing the quality of grain and its technological properties in cereal crops, of oat in particular, is extremely limited. The available methods are labor-intensive and not always sufficiently informative. The variety of modern processing methods dictates the necessity in searching for more universal and informative assessment methods. Cereal crop breeding also requires high-speed and low-cost methods for assessing grain quality. The present work is a methodological study that uses a limited set oat accessions from the genetic collection of VIR, differing by geographical origin and contrasting technological properties, with an aim of developing a new grain quality assessment method and testing new methods for analyzing technological properties. The resulting criteria are compared with each other and with more traditional indicators. New systems for assessing the technological properties of grain of naked and covered oat have been proposed. A new method of sedimentation analysis for cereal crops is proposed. The diversity of the oat protein complex is exemplified in the results of sedimentation analysis, and of the carbohydrate complex – in the results of its testing by a micro-visco-amylograph. The variety of interactions between oat grain storage substances and wheat material during joint processing is shown by assessing the rheological properties of the dough mixture using a farinograph. The obtained results can be recommended for the assessment for breeding purposes, as well as for obtaining complete information about the quality of oat grain for the purpose of its further processing.