Miller Magazine Issue: 120 December 2019

56 COVER STORY MILLER / DECEMBER 2019 As an example, find a screenshot of an alveo re- sult for Ukrainian wheat that has high wet gluten amount (31%), yet P value is less than 50, in such wheat that is graded as 14.5% protein, the value should not be less than 90. We were ready to discuss real wheat offers with P value higher than 75. But exporters were ready to guarantee only the gluten in- dex, as most of sellers collect export batches very fast and do not have time to keep some batch separately and spend extra-time for analyzing it for alveograph charac- teristics (P, L, W).” TRAPS AND PITFALLS OF A HOT WEATHER At the beginning of 2019/20, Ukraine has showed average test weight a bit lower than in the previous se- ason, especially in south regions of Ukraine. This situa- tion was expected to improve towards the middle of the season due to the grains coming from north regions of Ukraine. In order to understand the reason of this trend, as well as to answer the question about lower quality of gluten this season, we came for the comments to surveyor company. ARINA KORCHMARYOVA, VICE PRESIDENT - BALTIC, BLACK AND CASPIAN SEAS BUSINESS GROUP, COTECNA INSPECTION: “In general, quality of whe- at 2019 in Ukraine can be considered as good: higher than usual level of Protein and Wet Gluten, and W pa- rameter on average above 200. Although, there are still concerns in regard to atypi- cal ratio between protein and gluten content, quality of wet gluten and thus rheological properties of wheat. It is also worth to mention average figure for W at lower level than in a previous season and P/L ratio that is quite chaotic. This year we see some parcels with high protein con- tent and other quality parameters at good level, but with very low W (around 100). Still, bug-ridden grains may be below 1,5%. Also, it is evident that this season with all quality pa- rameters being on average at nearly the same level as in previous seasons, the backing properties of wheat are quite different. Wheat performance / dough behavior differs on some parcels in comparison with traditionally known for Ukrainian Milling wheat of previous seasons. It means that on some particular parcels, with Protein, Wet Gluten quantity, Falling number and W being within contractual specifications, the final product (bread) does not satisfy the expected requirements, which may cause discontent of some final receivers. This situation can be caused by the combination of se- veral factors. We assume, the main factor is that quality of protein is quite sensitive to weather conditions (i.e. high temperature and lack of humidity) that provoke weaker bonds/the disruption of bonds between molecules of the proteins and also influence a change in a quantitative ratio between protein molecules. With high level of protein and gluten content, the quality of gluten is poor and dough is weak. Among other influencing factors are increased qu- antity of insects (incl. Eurygaster) due to favorable weather conditions together with the usage of seeding material not resistant to Eurygaster`s ferments and poor quality of the soil due to the lack of proper fertilizer application schemes (to save money due to difficult financial conditions). It is also worth to mention a possible high variability in W para- meter between lots corresponding to one vessel. Bachar Boubess Arina Korchmaryova