engleski

Technological quality of recently created wheat cultivars

In order to estimate their technological quality, new winter wheat cultivars Olimpija, Kraljica, Nova Žitarka, Anđelka, Vulkan, Jana and Renata were included in the field trials conducted at the Agricultural Institute Osijek during growing seasons 2009 and 2010, together with standard cultivars (Srpanjka, Žitarka and Divana). On average, 2009 year resulted in lower values concerning protein content, sedimentation value, wet gluten content, extensibility and in higher value of maximum dough resistance in comparison to year 2010. Overall, protein content of new cultivars was ranged from 12.3% (cultivar Jana) to 18.4% (cultivar Olimpija), while wet gluten content varied from 23.0% (cultivar Vulkan) to 42.8% (cultivar Olimpija). Sedimentation value of flour of all new cultivars was above 40 ml, while cultivar Renata showed the same sedimentation value of flour as standard cultivar Divana (72 ml). The highest water absorption capacity showed cultivar Nova Žitarka (63.0%). In both vegetation seasons all new cultivars showed stable and high gluten index (≥90), while value of dough energy varied between 57 and 114 cm2. The highest extensibility achieved cultivars Olimpija and Nova Žitarka. Despite unfavourable weather conditions during pre-harvest and harvest time in 2010, new cultivars sustained very good or satisfactory level of bread making quality.

winter wheat; cultivars; technological quality

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