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Agriculturae Conspectus Scientificus, Vol. 74 No. 3, 2009.

Izvorni znanstveni članak

Bread-Making Quality of Standard Winter Wheat Cultivars

Duška Ćurić ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Dubravka Novotni ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Ingrid Bauman ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Tajana Krička ; University of Zagreb, Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
Željko Jukić ; University of Zagreb, Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
Neven Voća ; University of Zagreb, Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia
Darko Kiš ; University Josip Juraj Strossmayer Osijek, Faculty of Agriculture, Trg Sv. Trojstva 3, 31000 Osijek, Croatia

Puni tekst: engleski pdf 144 Kb

str. 161-167

preuzimanja: 557

citiraj

Sažetak

The purpose of this study was to define an impact of the cultivar, year and cultivation area of the standard Croatian winter wheat on the bread-making quality. The bread-making quality of cultivars ‘Divana’, ‘Žitarka’ and ‘Sana’ from the crop years 1998, 2000, 2002, 2004 and 2006, and from Zagreb and Osijek location was analyzed. Wheat from the cultivar tests cultivated under the same agro technological conditions was used for this testing. The tested winter wheat bread-making quality primarily depended on the genetic properties of cultivar.
However, climatic changes occurring during the last 10 years, particularly the increase in temperatures and quantity of rainfalls in the period of the grain development, ripening and harvest, had a negative influence on the wheat breadmaking quality. Even though the average values of tested quality factors were within the expected range, a significant dependence of the cultivar Divana breadmaking quality upon the cultivation climate conditions was proven. Sana cultivar has proven to be the most stable, whereas its bread-making quality was the lowest. For all three cultivars the bread-making quality has been decreasing in the last 10 years, although the quality of winter wheat from the Zagreb area was higher since the climate conditions were more favourable.

Ključne riječi

wheat (Triticum aestivum L); cultivar; bread-making quality; climate change

Hrčak ID:

47359

URI

https://hrcak.srce.hr/47359

Datum izdavanja:

14.12.2009.

Posjeta: 1.133 *