Correlation between the Breadmaking Properties of Common Winter Wheat Varieties and Some Agronomical Factors
2009
Stoeva, I., Dobroudja Agricultural Institute, General Toshevo (Bulgaria) | Ivanova, A., Dobroudja Agricultural Institute, General Toshevo (Bulgaria)
Results are given for the changes of the wet gluten content in flour, the sedimentation value, the physical properties of dough and the breadmaking quality of varieties Aglika, Iveta, Pryaspa, Kristy and Karat the varieties belong to different quality groups in relation to major elements of the agronomy practice – crop rotation position and norm of applied nutrients during the period 2004 – 2006. It was found out that the factor fertilization had a stable effect on the sedimentation value of varieties Aglika and Iveta, on the wet gluten in 70 % flour of varieties Aglika, Iveta, Pryaspa and Karat, on the rheological properties of dough of varieties Aglika, Iveta, Pryaspa and Karat, and especially on the bread loaf of variety Aglika. Variety Aglika had the best quality characteristics combined with high responsiveness to improved environmental conditions. Variety Kristy wheat of medium strength had the best ecological stability by physical properties of dough and bread loaf. At fertilization with N10P10 bread loaf was in high positive correlation with the varietals responsiveness to the growing conditions r = +0.82.
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