Technological quality of rye hybrid varieties

In three-year trials (1995 to 1997) were investigated milling and baking qu ality of rye hybrid varieties which represent a new prospect for rye breedi ng by its high yield, particularly in marginal regions. Technological quali ty of rye hybrid varieties Rapid, Marder and Locarno (Germany) was evaluate d when compared with a traditional variety Dankowskie Nowe (Poland) from th e harvest of exact cultivation trials with different sowing rate (Capouchov a et al., 1998). The quality evaluation alone was based on the results of a nalyses of grain, milling trial, flour properties and experimental baking. In the trials notorious consequences of various stand density exerted: on t he quality traits of harvested grain were confirmed, while bulk density, th ousand grain weight (TGW) and share of undersized grain was falling with in creasing stand density in all studied varieties. In hybrids sowing rate of 200 to 300 germinating caryopses per 1 m(2) seemed to be most suitable in c onditions of our experiment for the yield as well as for the quality, while it was 400 caryopses per 1 m(2) in the population variety. The properties of saccharide-amylase complex, characterized by the falling number, were mu ch differentiated in different years, weather pattern was manifested signif icantly in the period of caryopsis formation and ripening. The effect of st and density on falling number was not recorded. The content of:maltose, pro teins and ash in grain was not affected by the sowing rate likewise. No mar ked varietal differences were recorded in all these indicators as well. In evaluation of quality indicators of rye flours year differences were record ed in flour T 500 in the content of ash and flour yield, similarly it was w ith bread flour T 930. Differences among different varieties were not signi ficant. More conspicuous differences were found solely in the total yield o f flours, except the year 1996, when the Dankowskie Nowe reached the highes t yield, greater differences were also in the yield after Mohse where the a sh content is taken into account, too. Viscosimetric evaluation of flours ( by falling number and amylographically) again showed a significant influenc e of weather conditions in the year on the studied indicators. The effect o f weather in different years is evident from the results, that is sum of pr ecipitation during caryopsis formation and ripening on the majority of inve stigated quality indicators of rye. On the contrary, the effect of variety does not come to the front so significantly like, e.g. in wheat or malting barley. As to the technology, in the total evaluation of our trials, the hy brid variety Rapid and the population variety Dankowskie Nowe were shown as slightly better. Rye hybrids preserve in principal at their high yield qua lity parameters and properties like population varieties. To obtain require d parameters of grain it is necessary to keep the recommended sowing rate, to which rye hybrids are more demanding than population varieties.