The Importance Of The Variety Of Spring Hard Wheat In The Formation Of Yield And Quality Of Grain In The Southern Chernozem Of The Orenburg Region

Wheat is a plastic crop and therefore occupies a huge area, spreading in the north to the cold pole (Verkhoyansk), and in the south to the border of cultivation of cultivated plants. In some regions of Azerbaijan, it is sown in fields below sea level, and in Peru, it rises in the mountains up to 400...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2021-11, Vol.901 (1), p.12059
Main Authors: Izbasarov, D O, Yartsev, G F, Baikasenov, R K, Aisuvakova, T P, Kartabaeva, B B, Tseiko, V I, Kosolapov, V M
Format: Article
Language:English
Subjects:
Bread
Carbohydrates
Cultivated plants
Cultivation
Digestibility
Drought
Frost resistance
grain crops
grain quality
Magnesium
Mountains
optimal harvest time
Phosphorus
Potassium
productivity
Sea level
spring wheat
Sugar
Sulfur
Vitamins
Wheat
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Summary:Wheat is a plastic crop and therefore occupies a huge area, spreading in the north to the cold pole (Verkhoyansk), and in the south to the border of cultivation of cultivated plants. In some regions of Azerbaijan, it is sown in fields below sea level, and in Peru, it rises in the mountains up to 4000 m. Cultivation of wheat on a huge territory is possible due to the high adaptive properties of the culture, its resistance to frost and drought. Almost half of the bread composition is represented by carbohydrates, in which starch takes the main place (up to 80%). Under the influence of enzymes, it is broken down to simple sugars that the body needs. The total digestibility of bread carbohydrates reaches 90-92%. The protein substances of bread are of the utmost importance, thanks to which a third of a person’s daily needs are often covered in our diet. Bread is the main source of supply for the body with vitamins B1, B2, PP. It is rich in phosphorus, potassium, magnesium, sulfur.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/901/1/012059