Variability of technological quality components in winter wheat

Ten winter wheat cultivars created in Small Grains Research Centre of Kragujevac (KG-56, Srbijanka, Studenica, Takovcanka, KG-56S, KG?100, Toplica, Levcanka, Gruza, and Tara) were grown at experimental field during four years. Variability of bread-making quality properties (sedimentation value, gluten content and quality, and rheological flour and dough properties) was investigated. The sedimentation value was determined by Zeleny method, gluten content by standard method, and rheological flour and dough properties by Farinograph. Quality components depended significantly of genotype and environment factors. Obtained results have shown that the highest value of sedimentation in average was at KG-56S cultivar (61.8ml). Sedimentation in all investigated cultivars was at the level of the first quality class. Wet gluten are characterized by good physical properties, and on average ranged from 25.6% (KG-100) to 36.3% (Gruza). Wheat technological quality depended predominantly of genetic potential of cultivar, and it was on the level of A2-B2 quality group. The highest impact of phenotypic variance belonged to genotype for sedimentation value, wet gluten content and rheological flour and dough properties, while for water absorption belonged to genotype-year interaction.

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Effect of genotype and environment on wheat quality

Genetika ◽

10.2298/gensr0903247z ◽

2009 ◽

Vol 41 (3) ◽

pp. 247-253 ◽

Cited By ~ 4

Author(s):

Veselinka Zecevic ◽

Desimir Knezevic ◽

Jelena Boskovic ◽

Milomirka Madic

Keyword(s):

Winter Wheat ◽

Field Trial ◽

Research Centre ◽

Wheat Quality ◽

Quality Traits ◽

Wheat Cultivars ◽

Gluten Content ◽

Winter Wheat Cultivars ◽

Small Grains ◽

Sedimentation Value

Five winter wheat cultivars created in Small Grains Research Centre of Kragujevac (Ana Morava, Toplica, Vizija, Takovcanka and Lazarica) were grown at the macro field trial in three locations (Kragujevac, Sombor and Backa Topola) during three years (2004-2006). Influence of genetic and agro-ecological conditions of locations on wheat quality components (sedimentation value and wet gluten content) was investigated. The analysis of variance suggested there were highly significant differences among genotypes (G), investigated years (Y) and locations (L) for sedimentation value and wet gluten content. Apart from individual influence of the factors, their interactions (G x Y, G x L, Y x L, G x Y x L) were also high significant for both investigated traits. In average the highest sedimentation value (40.6 ml) and wet gluten content (31.85 %) established at Backa Topola locality. The highest value of all investigated cultivars and localities established at cultivar Vizija (45.3 ml) in Backa Topola, while the lowest at Lazarica (31.7 ml) in Sombor. The highest wet gluten content was measured at Backa Topola locality by cultivar Toplica (38.53 %). In this investigation Backa Topola locality was favourable for both investigated quality traits.

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Some correlations between parameters of winter wheat technological quality

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200654010023 ◽

2006 ◽

Vol 54 (1) ◽

pp. 23-30

Author(s):

Jindřiška Kučerová

Keyword(s):

Winter Wheat ◽

Grain Yield ◽

Protein Content ◽

Negative Correlation ◽

Weather Conditions ◽

Loaf Volume ◽

Bread Making ◽

Wheat Varieties ◽

Baking Quality ◽

Technological Quality

The results of three-year trials (1999 to 2001) conducted with six winter wheat varieties in which was studied the grain yield and parameters of technological quality. Varieties of wheat come from four different localities of the Czech Republic. The most favourable weather conditions, a lot of precipitation and high temperature in the course of ripening from three years were proved in the year 2000. The best grain yield were in 2001 (average of sites 8.84 t/ha) and variety Semper, worst quality, had the highest grain yield of 9.17 t/ha, the least grain yield had Sulamit, best quality (7.94 t/ha). The laboratory analysis revealed negative correlation between grain yield and baking quality. The number of statistically highly significant correlations among bread-making quality parameters too.The negative correlation was of grain yield and grain volume mass (P < 0.05), Zeleny test and protein content taken as a whole for three years (P < 0.01). The correlation of loaf volume, which is the traits of baking quality and Zeleny test (r = 0.6016**), protein content (r = 0.5932**), dough stability (r = 0.2898**) and flour water absorption (r = 0.3632**) was positive (P < 0.01).

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Comparison of protein extraction procedures to assess the effect of quantitative protein composition on the bread-making quality of South African winter wheat cultivars

South African Journal of Plant and Soil ◽

10.1080/02571862.1993.10634664 ◽

1993 ◽

Vol 10 (4) ◽

pp. 162-167 ◽

Cited By ~ 3

Author(s):

D. van Lill ◽

B. S. Wentzel ◽

Marie F. Smith ◽

O. T. de Villiers

Keyword(s):

Winter Wheat ◽

South African ◽

Protein Extraction ◽

Protein Composition ◽

Wheat Cultivars ◽

Bread Making ◽

Extraction Procedures ◽

Winter Wheat Cultivars

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Technological characteristics of newly developed mutant common winter wheat lines

Plant Soil and Environment ◽

10.17221/3686-pse ◽

2011 ◽

Vol 50 (No. 2) ◽

pp. 84-87 ◽

Cited By ~ 1

Author(s):

M. Mangova ◽

G. Rachovska

Keyword(s):

Winter Wheat ◽

Sodium Azide ◽

Crude Protein ◽

Wheat Cultivar ◽

Mean Value ◽

Technological Characteristics ◽

Winter Wheat Cultivars ◽

Technological Quality ◽

Mutant Lines ◽

Wheat Lines

Fifteen hybrid-mutant lines and two direct mutant lines were studied in terms to their technological quality in 2000 and 2001 vegetation years. The hybrid-mutant lines were produced using chemical mutagen sodium azide at a concentration of 1mM on F<sub>2</sub> seeds. For parent cultivars, promising and well adapted Bulgarian and foreign common winter wheat cultivars were used. The direct mutant lines were obtained by gamma-irradiation and sodium azide treatment of dry seed from cultivars. The differences of the following three characteristics: quality index, softening of dough and energy for dough deformation (W) of MX 77/14 compared to the total mean value are positive and statistically significant. Crude protein, softening of dough, and energy for dough deformation (W) of MX 84/37 are also significantly different in relation to the total mean value. Both wheat lines refer to the group of common winter wheat with very good technological quality. This fact was confirmed of higher values of energy for dough deformation (W), than strong wheat cultivar Pobeda.

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The study of rheological and physical dough properties of the winter wheat varieties

Grain Economy of Russia ◽

10.31367/2079-8725-2021-78-6-45-52 ◽

2021 ◽

pp. 45-52

Author(s):

N. S. Kravchenko ◽

D. M. Marchenko ◽

О. А. Nekrasova ◽

Yu. N. Alty-Sadykh

Keyword(s):

Winter Wheat ◽

Bread Wheat ◽

Variation Coefficient ◽

Specific Work ◽

Wheat Varieties ◽

Dough Properties ◽

Winter Bread Wheat ◽

Gluten Content ◽

Study Results

There have been represented the study results of flour quality of the winter bread wheat varieties of semi-intensive type of the FSBSI Agricultural Research Center “Donskoy”. The purpose of the current study was to estimate variability of the values of indicators that characterize physical and rheological dough properties, to identify the correlation between them, and to isolate genetic sources. The objects of study were 20 winter bread wheat varieties. Field trials were carried out in 2017–2019 in the fields of the department of winter wheat breeding and seed production, the forecrop was maize for grain. The variety ‘Don 107’ was used as a standard. The quality of grain and flour of the winter bread wheat varieties was assessed in the laboratory for biochemical estimation of breeding material and seed quality. There have been identified the varieties ‘Asket’ (26.9%), ‘Podarok Krymu’ (26.2%), ‘Zolotoy Kolos’ (25.5%) and ‘Izyuminka’ (25.5%) with the maximum gluten content in grain. It was determined that the trait ‘gluten deformation index’ varied from 62 u.v. to 77 u.v., all varieties corresponded to the 1st quality class. There have been identified the genotypes ‘Volny Don’, ‘Don 93’, ‘Premiera’, ‘Podarok Krymu’, ‘Ambar’, ‘Donskoy Surpriz’ and ‘Izyuminka’ with low values of the variation coefficient of the trait. There have been identified the varieties ‘Krasa Dona’ (6.7%), ‘Zhavoronok’ (6.8%) and ‘Asket’ (8.2%) with low values of the variation coefficient of the trait ‘specific work of dough deformation’. There have been identified the varieties ‘Don 93’, ‘Izyuminka’ and ‘Podarok Krymu’, which according to P/L corresponded to the class of strong wheat. It was found that the varieties ‘Zolotoy Kolos’ and ‘Volnitsa’ corresponded to the class of strong wheat according to the valorimetric assessment. Correlation analysis showed that the rheological dough properties were significantly influenced by gluten content in grain. There has been estimated the quantitative manifestation and variability of the traits, which characterize the rheological and physical dough properties. There have been identified the varieties with the smallest varietal variation of traits, which are recommended to use in the breeding process as sources of useful traits and properties. The selection according to the traits ‘delute of dough’ and ‘valorimetric assessment’ allow developing and introducing into production genotypes with good baking properties.

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INFLUENCE OF FUNGICIDAL TREATMENT ON YIELD AND GRAIN QUALITY OF WINTER WHEAT

Vestnik of Kazan state agrarin university ◽

10.12737/2073-0462-2021-49-54 ◽

2021 ◽

pp. 49-54

Author(s):

Irina Fadeeva ◽

Ilyas Gazizov ◽

Fail' Kurmakaev ◽

Irina Ignat'eva

Keyword(s):

Winter Wheat ◽

Grain Quality ◽

Maximum Increase ◽

Gluten Content ◽

Fungicidal Treatment ◽

Biological Effectiveness ◽

Technological Quality ◽

Pure Steam ◽

Factor C

In 2017-2019, studies were carried out in the Republic of Tatarstan to study the effect of fungicidal treatment on the yield and grain quality of new varieties of winter wheat. The experiment scheme provided for the study of the following options: variety (factor A) - Darina, Nadezhda, Universiade; fungicidal treatment with Titul Duo at a dose of 0.25 l / ha in the heading phase (factor B), years (factor C). The predecessor is pure steam. The soil in the experiment was gray forest, medium loamy. Content in the arable layer: humus (according to Tyurin) - 3.1-3.4%; pHsal. - 5.2-5.5; K2O (according to Kirsanov) - 122-145 mg / kg of soil, P2O5 (according to Kirsanov) - 262-271 mg / kg of soil. Plot area - 25 m2. The yield and quality of grain largely depend on the phytosanitary state of winter wheat crops, in particular, on the development of diseases. The prevalence and harmfulness of leaf-stem diseases in wheat largely depends on the temperature conditions during the growing season of the crop and on the moisture conditions. As a result of the development of diseases, there is a significant decrease not only in yield, but also a deterioration in the quality characteristics of wheat grain. The highest percentage of prevalence (85%) and intensity of development (45.7%) of powdery mildew was observed in the Universiade variety. Evaluation of plants showed a low lesion of the leaf surface by leaf rust: from 18.6% in the Nadezhda variety to 24.6% in the Universiade variety. The biological effectiveness of protective measures in winter wheat crops when treated with a fungicide has been calculated. On average for varieties for three years, the biological effectiveness of the use of the drug Title Duo was more than 90%. The fungicide treatment increased the yield on average for the studied varieties by 0.55 t / ha. The maximum increase in grain yield was obtained for the Universiade variety - 0.68 t / ha. Indicators of technological quality of grain with an average for varieties increased after treatment with fungicide sowing: weight of 1000 grains per 2.2 grams; grain nature by 5.4 g / l; glassiness by 2.6%; evenness by 1.4%; the wet gluten content is 1.6%. According to the results of analysis of variance, a significant influence of the conditions of the year on the indicators of the technological quality of grain was established: on the nature of the grain (56.8%), the total glassiness of the grain (51.43%), the mass of 1000 grains (51.4%) and the gluten deformation index (52.37%). To a lesser extent, environmental conditions influenced the evenness of the grain (22.0%) and the mass fraction of gluten in the grain (21.66%). At the same time, the contribution of the fungicide to the formation of indicators of the technological quality of grain varied from 7.69% (grain evenness) to 32.43% (gluten content). The grain nature by 14.99% was determined by the fungicidal treatment of crops and only by 10.61% depended on the genotype

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Cultivar and Nitrogen Fertiliser Effects on Fresh and Stored Winter Wheat Grain Quality Indices

Proceedings of the Latvian Academy of Sciences Section B Natural Exact and Applied Sciences ◽

10.2478/v10046-012-0026-8 ◽

2012 ◽

Vol 66 (4-5) ◽

pp. 177-184

Author(s):

Anda Liniņa ◽

Antons Ruža

Keyword(s):

Winter Wheat ◽

Protein Content ◽

Field Experiments ◽

Quality Indices ◽

Stored Grain ◽

High Positive Correlation ◽

Nitrogen Fertiliser ◽

Positive Correlation ◽

Gluten Content ◽

Sedimentation Value

Field experiments with winter wheat (Triticum aestivum L.) cultivars ‘Bussard’ and ‘Zentos’ using four nitrogen top application rates (N60, N90, N120 and N150) were conducted at the Latvia University of Agriculture, Study and Research farm “Pçterlauki” in 2010 and 2011. The objective of this study was to determine effect of nitrogen (N) fertiliser on quality indices of fresh and stored grain (60-120 days) for two different winter wheat cultivars. Highly significant effect of cultivars and nitrogen fertiliser were detected for quality traits: protein content, wet gluten and sedimentation value. For the grain stored for 60-120 days, protein content was variable, sedimentation values decreased, the falling number increased, the content of wet gluten declined, and the quality of gluten improved. For ‘Zentos’, close positive correlation was found between gluten content and protein content, and between sedimentation value and protein, high positive correlation was found, and between sedimentation value and gluten content for both cultivars.

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GLIADIN AND HIGH MOLECULAR WEIGHT (HMW) GLUTENIN SUBUNITS IN THE COLLECTION OF POLISH AND FOREIGN WINTER WHEAT CULTIVARS AND THEIR RELATION TO SEDIMENTATION VALUE

Wheat Structure ◽

10.1533/9781845698478.3.180 ◽

1995 ◽

pp. 180-183

Author(s):

J. Waga ◽

J. Winiarski

Keyword(s):

Molecular Weight ◽

Winter Wheat ◽

High Molecular Weight ◽

Wheat Cultivars ◽

Glutenin Subunits ◽

Hmw Glutenin Subunits ◽

Winter Wheat Cultivars ◽

Hmw Glutenin ◽

Sedimentation Value

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Development of the new waxy winter wheat cultivars Eldija and Sarta

Czech Journal of Genetics and Plant Breeding ◽

10.17221/37/2021-cjgpb ◽

2021 ◽

Author(s):

Žilvinas Liatukas ◽

Vytautas Ruzgas ◽

Andrii Gorash ◽

Jurgita Cecevičienė ◽

Rita Armonienė ◽

...

Keyword(s):

Winter Wheat ◽

Amylose Content ◽

Triticum Aestivum L ◽

The United States ◽

Research Centre ◽

Waxy Wheat ◽

Head Blight ◽

Winter Wheat Cultivars ◽

Potential Demand ◽

Flour Yield

Two new waxy winter wheat (Triticum aestivum L.) cultivars, Eldija and Sarta, were developed at the Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry and released in Lithuania in 2021. The cultivars were developed using waxy wheat material from Nebraska, the United States of America. The mean yield of Eldija and Sarta at five locations over three testing years was 7.56 and 7.21 t/ha or 79.63 and 75.95%, respectively, compared to the yield of the standard cultivars. Eldija and Sarta should be grown under high input conditions due to the relatively low resistance to leaf spot diseases and Fusarium head blight and medium tolerance to lodging. An amylose content of 0.68% and 0.36% of Eldija and Sarta, respectively, a very low falling number (about 60 s), a lower flour yield and higher water absorption compared to common wheat and the reaction to iodine staining (brown colour) characterised the new cultivars as fully waxy wheats. These cultivars are intended for the potential demand from commercial companies for special use in the food industry.

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