engleski

Bread-making quality of standard winter wheat cultivars

The purpose of this study was to define an impact of the cultivar, year and cultivation area of the standard Croatian winter wheat cultivars, Divana, Žitarka and Sana, on the bread-making quality. The bread-making quality of that standard wheat from the crop years 1998, 2000, 2002, 2004 and 2006, and from Zagreb and Osijek location was analyzed. Wheat from the cultivar tests cultivated under the same agro technological conditions was used for this testing. The tested winter wheat bread- making quality primarily depended on the genetic properties of cultivar. However, climatic changes occurring during the last 10 years, particularly the increase in temperatures and quantity of rainfalls at the period of the grain development, ripening and harvest, had a negative influence on the wheat bread-making quality. Even though the average values of tested quality factors were within the expected range, a significant dependence of the cultivar Divana bread-making quality upon the cultivation climate conditions was proven. Sana cultivar has proven to be the most stable, even though its bread-making quality was the lowest. For all three cultivars the bread- making quality has been decreasing in the last 10 years, although the quality of winter wheat from the Zagreb area was higher since the climate conditions were more favourable.

wheat (Triticum aestivum L) ; cultivar ; bread-making quality ; climate change

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