Variability of quality and rheological properties in winter wheat under the influence of ecological factors

This research involved analyses of six genotypes of the winter bread wheat (Toplica, Takovčanka, Perfekta, Vizija, KG-56S, and Aleksandra) on the experimental field of Centre for Small Grains in Kragujevac during two growing seasons (2011/2012 and 2012/2013). The most important parameters of bread-making quality were analysed (wet gluten content and rheological flour and dough properties). Grain samples were milled using a Brabender Quadrumat Junior laboratory mill. The gluten content was determined by the standard method and rheological flour and dough properties by Brabender Farinograph. Wet gluten content of analyzed wheat genotypes varied depending on the genotype and the year. The cultivar Aleksandra had the highest value of wet gluten content in both years of investigation (35.48% and 39.03%). The analyses of variance showed highly significant differences of wet gluten content between cultivars, investigated years as well as their interaction. The lowest water absorption in the first year of study was found in Takovčanka cultivar (59.2%), while in the second year in KG-56S (63.8%). The cultivar Vizija showed the highest water absorption in both years of studying (62.13% and 67.3%). According to the analysis of variance, highly significant differences for the water absorption were determined between genotypes, examined years and their interaction. Farinograph properties showed that flour of analyzed cultivars belonged to B1 and C1 quality groups in the first year, and B1 and B2 in the second year. The analysis of phenotypic variance indicated that the highest impact of variance for wet gluten content belonged to year, while for water absorption belonged to cultivar × year interaction.