Effect of environment and genotype on rheological properties of flour and dough of winter wheat

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.