Original scientific paper

END-USE QUALITY OF WHEAT CULTIVARS IN DIFFERENT ENVIRONMENTS

Daniela Horvat orcid.org/0000-0002-2619-3344 ; Agricultural Institute Osijek
Georg Drezner ; Agricultural Institute Osijek
Krešimir Dvojković ; Agricultural Institute Osijek
Gordana Šimić ; Agricultural Institute Osijek
Valentina Španić
Damir Magdić ; Faculty of Food Technology

Abstract

The end-use quality of ten winter wheat cultivars was evaluated during
the two years period 2004 and 2005 and through multi location trials. A
better end-use quality of cultivars was noticed in 2004 compared with 2005.
The highest protein, sedimentation value and wet gluten were realized at
location Nova Gradiška, while at location Osijek the highest falling number
and the highest grain hardness were found. The best flour yield was noticed
at location Tovarnik and Nova Gradiška. A lack of protein with the smallest
wet gluten production capacity was shown at location Požega, however at
this location, as well as at location Osijek, the highest gluten index was
noticed. The better mixing tolerance, regarding the degree of softening, was
obtained at location Osijek and Nova Gradiška, while the best dough
stretching and elasticity properties were obtained at location Osijek. Based
on the average values, cultivar Golubica showed the optimal values for the
most indirect quality traits. Concerning the mixing behaviour of dough,
cultivars Golubica, Zrnka and Janica had the highest farinograph quality
number, while cultivars Srpanjka and Alka had the lowest degree of
softening. Cultivars Srpanjka and Demetra showed the best dough stretching
and elasticity properties.

Keywords

wheat; end-use quality; environment

Hrčak ID:

99114

URI

https://hrcak.srce.hr/99114

Publication date:

24.9.2012.

Article data in other languages: croatian

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