ISSN 1392-3196 / e-ISSN 2335-8947
Zemdirbyste-Agriculture, vol. 103, No. 4 (2016), p. 369–376
DOI  10.13080/z-a.2016.103.047

Bread-making potential of selected spring wheat species depending on crop year and production technology intensity



The aim of this study was to assess the effect of different levels of production technology intensity on grain quality of four species of spring wheat: common wheat (Triticum aestivum ssp. aestivum L.), durum wheat (Triticum durum Desf.), spelt wheat (Triticum aestivum ssp. spelta [L.] Thell) and dicoccum wheat (Triticum dicoccum [Schrank] Schübler). Two levels of production technology intensity were applied in the experiment: medium mineral fertilisation (N – 70, P – 30.5 and K – 99.6 kg ha-1), seed priming and weed control; high mineral fertilisation (N – 140, P – 30.5 and K – 99.6 kg ha-1), seed priming, weed control, two treatments against diseases, insecticide and growth regulator. Tested wheat grains were collected from the crop years 2011–2013. To assess the baking quality of tested wholegrain flour, gluten quantity and quality, falling number and Mixolab parameters were determined. Rheological properties of wholegrain wheat dough were affected mostly by wheat species and crop year. Among the analysed species, spelt wheat was characterised by the highest wet gluten content, amylolytic activity (C4) and starch retrogradation (C5). Dicoccum wheat was characterised by the lowest gluten content and the lowest resistance time of dough (T1) and stability. Dicoccum wheat had also the highest protein weakening (the lowest Cs and C2). Crop year had a significant effect on starch gelatinisation (C3), amylolytic activity (C4), retrogradation (C5) and gelatinisation time (T3-T2). Wheat cultivated under high level of production technology intensity was characterised by higher gluten content and lower final temperature of starch gelatinisation (D3).

Key words: baking quality, common wheat, dicoccum wheat, durum wheat, Mixolab, spelt wheat.

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