Breeding Assessment of Gc‑494/15vv Winter Rye Population with High Viscosity of Water Extract of Grain Meal

The studies were conducted to comparatively evaluate the GK-494/15vv winter rye population selected for high viscosity of the water extract (VWE) of grain meal (9.7 cP) to improve the technological and baking qualities of grain. Comparative tests were carried out in 2017–2023 on 12 m² plots in threefold replication. The cultivated winter rye varieties Tatyana, Moskovskaya 12, Moskovskaya 15, and Moskovskaya 18, which have an average VWE = 4.4–4.9 cP, were used as standards. The high-viscosity population GK-494/15vv was significantly better than the standards in amylogram height (407 units vs. 243–299 units), shape stability of hearth bread (0.29 vs. 0.21–0.24), and crumb quality of pan bread (4.5 points vs. 3.6–3.8 points). The differences in yield and other traits were insignificant. A stable positive trend was observed in the falling number and starch gelatinization temperature, while a negative trend was observed in the output volume of pan bread. No correlative relationship with the WVE was found for winter hardiness, protein, and starch content in grain. A similar response of such traits as amylogram height, falling number, and starch gelatinization temperature to changing weather conditions of the year was shown, which is confirmed by a reliably high correlation between them (r = 0.77–0.87). For the WVE, such a correlation took place only for the starch gelatinization temperature (r = 0.71). The high WVE potential reduced the output volume of pan bread, due to which it had better structural and mechanical properties of the crumb. WVE is an important trait for the breeding of winter rye for high baking qualities of grain, and the studied population GK-494/15vv requires breeding improvement in terms of short stemness, lodging resistance, 1000-grain weight, and grain nature.