Wheat variety grading by score analysis application
Filipović Jelena | Košutić Milenko | Bodroža-Solarov Marija | Vučurović Vesna | Filipović Vladimir | Pezo Lato
New 48 wheat varieties, harvested in 2016 are classified in four wheat quality groups (improvers, bread varieties, basic varieties, poor quality varieties), based on minimum level of crude protein content, sedimentation value, flour extraction, yield of bread volume and bread crumb quality.22.9 % of analyzed varieties met all the prescribed parameter values for grading into defined quality groups. The objective of the presented study was to evaluate the quality of the different wheat varieties by integrating physicochemical, rheological and bread characteristics of wheat. Following 13 parameters: test weight, 1000 kernel weight, vitreousness, flour extraction, crude protein content, sedimentation value, wet gluten content, falling number, absorption, farinograph number of quality, extensograph area, yield of bread volume and bread crumb quality were subjected to score analysis. Outcomes may help in better differentiation the quality of wheat varieties. Score analysis has been estimated as a helpful mathematical tool for wheat grading.
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