engleski

End-use quality attributes of new winter wheat cultivars created at the Agricultural institute Osijek.

New winter wheat cultivars Alka, Seka, Renata, Aida, Katarina, Lela, Pipi, Ilirija, Ružica and Mihaela were grown at the experimental fields of the Agricultural Institute Osijek. Their grain and flour quality properties were analyzed during four years and compared with quality of cultivars Žitarka and Renan. According to the average protein content above 13 % and sedimentation value above 40 cm3, all new cultivars belong to the first quality class. Wet gluten content of new cultivars varied between 28.3 and 33.6 %, while only Žitarka had wet gluten content above 34 %. Regarding mixing behaviour of dough, only Mihaela showed higher water absorption capacity compared to Žitarka. Concerning dough development time, Aida and Pipi had higher values than Renan. Žitarka had the highest value of degree of softening, while lower values than Renan showed Seka and Pipi. Observing the stretching and elasticity dough characteristics, Ilirija had higher value of dough energy than Renan, as well as gluten index and maximum dough resistance. Higher extensibility than Renan had Lela, Ilirija and Ružica. An average, the optimal dough elasticity showed Seka, Aida, Katarina, Pipi, Ilirija and Mihaela. The obtained results indicated that all new cultivars had good and very good bread-making quality.

cultivars; winter wheat; end use quality

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