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, KG­100, Toplica, Levcanka, Gruža, 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% (Gruža). 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.