Effect of the environment on the quality of flour from common winter wheat cultivars

I. Stoeva, E. Penchev
Abstract. In relation to the new breeding strategies, during 2009 – 2011 an investigation was carried out on the most recent cultivars of Dobrudzha Agricultural Institute – General Toshevo (Pchelina, Goritsa, Kalina, Kiara, Kossara, Katarzhina) with the aim to determine the range of variation of their technological characteristics depending on the environmental conditions. By using PCI and discriminant analysis, the effect of some of these quality indices on bread volume was determined. It was found out that the investigated cultivars possess differently determined optimum of expression of the quality indices according to their genotype and the year conditions. During the period of investigation the cultivars did not demonstrate advantages of the properties of flour over the standards Aglika and Sadovo 1. It was established that the main component consisting of the variables time of dough development, dough stability by pharinograph and sedimentation had significant contribution to the total variation of bread volume. The main differentiation of the cultivars by bread volume was due to sedimentation, time for dough development, dough stability and the value of quality by pharinograph. On this basis the cultivars were divided into 2 quality groups: 1) excellent bread making properties: Pchelina, Goritsa, Kiara and Aglika; 2) very good and good bread making properties: Kalina, Kossara, Katarzhina and Sadovo1, which confirmed their already known distribution by breadmaking quality.