Fusarium Head Blight Infestation in Relation to Winter Wheat End-Use Quality—A Three-Year Study

Fusarium head blight (FHB) is one of the major threats for wheat production worldwide. It reduces yield, quality, and feeding value grains. In addition, mycotoxins produced by pathogens can have a negative effect on livestock human health. The aim this study was to assess changes in technological quality traits end-use winter varieties after artificial inoculation with spp. over three years. Differences dough development duration extensibility were measured as means relative reductions due different environments varieties’ characteristics. softening during kneading determined increases FHB inoculation. had reduced strength, stickier, therefore more difficult handle, decrease average energy resistance extension FHB-inoculated wheat, compared naturally infected plants. Dough time, stability, usually varied similar way, FHB-resistant showing good response maintaining quality. Increasing level contamination FHB-susceptible worsened their primarily, sedimentation gluten index, hence rheological properties.