STUDY OF RHEOLOGICAL AND BAKING PROPERTIES OF PROMISING WINTER AND SPRING WHEAT VARIETIES IN KAZAKHSTAN

The article presents the results of studies on the rheological and baking quality indicators of various domestic varieties of spring and winter wheat. The research objects were domestic varieties of spring wheat: Almeken Elite, Kazakhstan Early Maturing, Kazakhstan 10, Egemen, and Mereke. Winter wheat varieties: Steklovidnaya 24, Sapaly, Bogarnaya 56, Stepnaya 75, and Almaken. The aim of the study was to examine the rheological properties of flour obtained from domestic varieties of spring and winter wheat using an alveograph and Mixolab. For the study, wheat samples were numbered as follows: No. 1 – soft spring wheat "Kazakhstan 10", No. 2 – soft spring wheat "Almeken Elite", No. 3 – soft spring wheat "Kazakhstan Early Maturing", No. 4 – soft spring wheat "Egemen", No. 5 – soft spring wheat "Mereke", No. 6 – winter wheat "Sapaly", No. 7 – winter wheat "Steklovidnaya 24", No. 8 – winter wheat "Bogarnaya 56", No. 9 – winter wheat "Stepnaya 75", No. 10 – winter wheat "Almaken". Domestic varieties of soft spring and winter wheat are approved for use in production by the decision of the Ministry of Agriculture of the Republic of Kazakhstan. These varieties are sown in fields and produce yields. To obtain high-quality bread, the rheological properties of the dough were studied using modern devices such as Mixolab and an alveograph. Standard bread samples were created from the dough, and correlations between the rheological indicators of the dough and the baking properties of the bread were identified. Based on these findings, technological recommendations are being developed for producing high-quality flour in large volumes, with the formation of rational batches within the region or territory where soft wheat is grown. During the study, the following parameters were determined: dough elasticity, dough extensibility, elasticity-to-extensibility ratio, dough deformation energy, swelling index, moisture content, acidity, porosity, appearance, texture and crumb color. The highest dough extensibility was observed in soft spring wheat "Kazakhstan 10", winter wheat "Sapaly", and winter wheat "Stepnaya 75", reaching 85 mm. Analysis of the results showed that soft spring wheat "Kazakhstan 10" has an actual dough deformation energy of 219 EU. Compared to the standard rheological properties of dough (280 EU), it is classified as flour with increased strength.