Quality of nine winter wheat cultivars (Ana Morava, Aleksandra, Toplica, KG-56S, Kruna, Planeta, Takovcanka, Vizija and Studenica) was studied in this paper. Field experiment was conducted in three growing seasons(2005/06, 2006/07 and 2007/08) on the experimental field of Small Grains Research Centre of Kragujevac, Serbia. Zeleny sedimentation value, wet gluten content and rheological properties of flour and dough (water absorption, dough development time, dough stability time, and dough softness) were analyzed. There was a significant effect of year on the value of studied quality components of grain and flour. The investigated wheat cultivars had quality at first and second quality class. Farinograph properties have shown that flour of analyzed cultivars belonged to A2 and B1 quality groups. The results showed that the variety Ana Morava, Aleksandra, Toplica and KG-56S hade excellent grain and flour quality. Analysis of variance showed highly significant differences among cultivars, years and its interactions for investigated quality properties.
Key words: Wheat, cultivar-year interaction, quality, rheology.
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