The investigation of some quality parameters of wheat grain in different maturity stages

Abstract

The protein content and sedimentation volume in grain of different maturity stages (milk, early dough, full dough, and full physiological) in winter wheat varieties (KG-56, Srbijanka, Lepenica, Ljubičevka, Oplenka, Jugoslavija, Nizija, Slavonija, Zagrepčanka and Baranjka) were investigated. The obtained results have shown that grain quality depended of maturity stage and variety. The mean values for protein content and sedimentation volume of the varieties exhibited variability the cultivars under all the four maturity stages. The highest protein content was in grain of milky stage (11.56 %), but the lowest in grain of early dough stage (10.64 %). The sedimentation volume was the highest in grain of early dough stage (40.0 ml), and the lowest in grain of milky stage (32.5 ml). The analyzed varieties differed and depended of grain maturity stage. The highest grain protein content had Jugoslavija in milky stage (12.82 %), but the highest value of sedimentation were found at KG-56 at full physiological stage (46 ml) and Slavonija variety at full dough stage (46.0 ml). These results indicated that grain protein content of wheat was the highest at milky stage, but its quality was the best at dough stage.