Effect of environment and genotype on rheological properties of flour and dough of winter wheat
Апстракт
Five winter wheat cultivars created in Small Grains Research Centre of Kragujevac (Ana Morava, Toplica, Vizija, Takovčanka and Lazarica) were grown at the macro field trial in three locations (Kragujevac, Sombor and Bačka Topola) during three years (2004-2006). Influence of environment (location and growing season) and genotype on rheological properties of flour and dough (water absorption, dough development time, dough stability time, dough weakness, and mixing tolerance index) were investigated. Analysis of variance showed highly significant differences among investigated cultivars (G), years (Y) and among their interactions (G x Y, G x L, Y x L, G x Y x L) for water absorption of flour. The strongest individual influence for water absorption had location (F=56.032**) and G x Y x L interaction (F=55.712**), and then year (F=45.069**). Farinograph properties have shown that wheat flour on average belonged to A2 and B1 quality group, what means that investigated cultivars had high tech...nological quality.
Кључне речи:
wheat / quality / genotype-environment interaction / flour / rheologyИзвор:
Agrár- és Vidékfejlesztési Szemle, 2011, 6, 1: supplement „Traditions, innovation, sustainability”, 476-480Издавач:
- Hódmezővásárhely : Szegedi Tudományegyetem Mezőgazdasági Kar
Финансирање / пројекти:
- ″Small grains-breeding and progressive growing technologies for improving yield and food quality″ TR 6893.B. Ministry of Science and Technology of the Republic of Serbia
Институција/група
Institut za povrtarstvoTY - JOUR AU - Zečević, Veselinka AU - Bošković, Jelena AU - Knežević, Desimir PY - 2011 UR - http://RIVeC.institut-palanka.rs/handle/123456789/873 AB - Five winter wheat cultivars created in Small Grains Research Centre of Kragujevac (Ana Morava, Toplica, Vizija, Takovčanka and Lazarica) were grown at the macro field trial in three locations (Kragujevac, Sombor and Bačka Topola) during three years (2004-2006). Influence of environment (location and growing season) and genotype on rheological properties of flour and dough (water absorption, dough development time, dough stability time, dough weakness, and mixing tolerance index) were investigated. Analysis of variance showed highly significant differences among investigated cultivars (G), years (Y) and among their interactions (G x Y, G x L, Y x L, G x Y x L) for water absorption of flour. The strongest individual influence for water absorption had location (F=56.032**) and G x Y x L interaction (F=55.712**), and then year (F=45.069**). Farinograph properties have shown that wheat flour on average belonged to A2 and B1 quality group, what means that investigated cultivars had high technological quality. PB - Hódmezővásárhely : Szegedi Tudományegyetem Mezőgazdasági Kar T2 - Agrár- és Vidékfejlesztési Szemle T1 - Effect of environment and genotype on rheological properties of flour and dough of winter wheat EP - 480 IS - 1: supplement „Traditions, innovation, sustainability” SP - 476 VL - 6 UR - https://hdl.handle.net/21.15107/rcub_rivec_873 ER -
@article{ author = "Zečević, Veselinka and Bošković, Jelena and Knežević, Desimir", year = "2011", abstract = "Five winter wheat cultivars created in Small Grains Research Centre of Kragujevac (Ana Morava, Toplica, Vizija, Takovčanka and Lazarica) were grown at the macro field trial in three locations (Kragujevac, Sombor and Bačka Topola) during three years (2004-2006). Influence of environment (location and growing season) and genotype on rheological properties of flour and dough (water absorption, dough development time, dough stability time, dough weakness, and mixing tolerance index) were investigated. Analysis of variance showed highly significant differences among investigated cultivars (G), years (Y) and among their interactions (G x Y, G x L, Y x L, G x Y x L) for water absorption of flour. The strongest individual influence for water absorption had location (F=56.032**) and G x Y x L interaction (F=55.712**), and then year (F=45.069**). Farinograph properties have shown that wheat flour on average belonged to A2 and B1 quality group, what means that investigated cultivars had high technological quality.", publisher = "Hódmezővásárhely : Szegedi Tudományegyetem Mezőgazdasági Kar", journal = "Agrár- és Vidékfejlesztési Szemle", title = "Effect of environment and genotype on rheological properties of flour and dough of winter wheat", pages = "480-476", number = "1: supplement „Traditions, innovation, sustainability”", volume = "6", url = "https://hdl.handle.net/21.15107/rcub_rivec_873" }
Zečević, V., Bošković, J.,& Knežević, D.. (2011). Effect of environment and genotype on rheological properties of flour and dough of winter wheat. in Agrár- és Vidékfejlesztési Szemle Hódmezővásárhely : Szegedi Tudományegyetem Mezőgazdasági Kar., 6(1: supplement „Traditions, innovation, sustainability”), 476-480. https://hdl.handle.net/21.15107/rcub_rivec_873
Zečević V, Bošković J, Knežević D. Effect of environment and genotype on rheological properties of flour and dough of winter wheat. in Agrár- és Vidékfejlesztési Szemle. 2011;6(1: supplement „Traditions, innovation, sustainability”):476-480. https://hdl.handle.net/21.15107/rcub_rivec_873 .
Zečević, Veselinka, Bošković, Jelena, Knežević, Desimir, "Effect of environment and genotype on rheological properties of flour and dough of winter wheat" in Agrár- és Vidékfejlesztési Szemle, 6, no. 1: supplement „Traditions, innovation, sustainability” (2011):476-480, https://hdl.handle.net/21.15107/rcub_rivec_873 .