Main Indicators in Technological Qualities of Grain Brewing Barley and Food Oats at Fractionalization

The variability in the main indicators of the technological qualities and the range of variability (min–maх) has been established for the different fractions of grain of brewing barley varieties Bios 1 (bred in the Podmoskovie Science and Production Association) and covered oats Argamak (bred in the Rudnitsky Northeast Agricultural Research Institute) and their (quality indicators) dependencies between themselves and the yield value. The 1000-grain mass and the protein content vary to the maximum extent (the largest coefficient of variation–V, %) during the fractionalization of grain of brewing barley and covered oats. The grain unit of both crops, the extractivity of barley, and hoodness of oats vary to the minimum extent. A wide variation in the mass of 1000 grains and the protein content of the grain during fractionalization makes it possible to significantly regulate them in the desired direction compared to such indicators as grain unit, extractivity, and hoodness. The relationship between the main indicators of the technological qualities of brewing barley and covered oat grain fractionated on standard sieves with oblong holes are presented and discussed. A significant negative relationship between the extractivity and the protein content in the grain of different fractions of brewing barley was found. However, neither studied crops had any statistically significant dependencies of the test mass of the grain on the protein content in the grain of different fractions. It was shown that the dependences between the content of extractives in barley grain, protein content in grain, and grain nature in both crops and the mass of 1000 grains have a complex, nonlinear character. In most cases, the dependences between the main indicators of the technological qualities of barley and oat grains are most accurately (by the value of R²) described by second-order equations with clearly defined extremum points that are within the limits of the obtained experimental data. Regardless of the emerging hydrothermal conditions of the growing season, no statistically significant dependences between the protein content in the grain of various fractions of brewing barley and covered oats and the value of their yield were found.