End-use Quality of Wheat Cultivars in Different Environments

The end-use quality of ten winter wheat cultivars was evaluated during the two years period 2004 and 2005 and through multi location trials. A better end-use quality of cultivars was noticed in 2004 compared with 2005. The highest protein, sedimentation value and wet gluten were realized at location Nova Gradiška, while at location Osijek the highest falling number and the highest grain hardness were found. The best flour yield was noticed at location Tovarnik and Nova Gradiška. A lack of protein with the smallest wet gluten production capacity was shown at location Požega, however at this location, as well as at location Osijek, the highest gluten index was noticed. The better mixing tolerance, regarding the degree of softening, was obtained at location Osijek and Nova Gradiška, while the best dough stretching and elasticity properties were obtained at location Osijek. Based on the average values, cultivar Golubica showed the optimal values for the most indirect quality traits. Concerning the mixing behaviour of dough, cultivars Golubica, Zrnka and Janica had the highest farinograph quality number, while cultivars Srpanjka and Alka had the lowest degree of softening. Cultivars Srpanjka and Demetra showed the best dough stretching and elasticity properties.