Review article

https://doi.org/10.33128/ag.80.3.3

THE PROCESSES DURING GRAIN-FILLING AND THEIR IMPACT ON QUALITY OF WHEAT GRAIN INTENDED FOR MILL AND BAKERY INDUSTRY

Tamara Brlek ; student Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Željko Jukić ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Ana Matković ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska

Abstract

Wheat (Triticum aestivum L.) is the most important cereal for the production of milling and bakery products. Grain filling process is often characterized by accumulation of organic and mineral matter in grain. Grain-filling process and quality of wheat are affected by several factors, including: air temperature, rainfall, genotype, diseases and pests, and applied crop management practices. All, above-mentioned factors influence grain quality for bakery industry and milling business. High temperature stress during the early grain-fill period has been shown to increase wheat grain protein content. Changes in temperature can affect the accumulation and synthesis of α-amylase within the grain. Water stress, similar to high temperature, decreases starch accumulation in the grain. Many diseases and pests can have a negative impact on wheat crop, including decreasing yield and test weight.

Keywords

wheat; grain filling; proteins; starch

Hrčak ID:

217205

URI

https://hrcak.srce.hr/217205

Publication date:

15.2.2019.

Article data in other languages: croatian

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