Joint International Conference on Long-term Experiments ...

2. The influence of the biological links of the autumn wheat’ seeds on the gluten
content.
Among the component traits of the bread-making quality, a key-role is detained by the
protein quantity present in the grain, especially of those proteins components of the gluten.
The efficaciousness (force) of dough, the water absorption’ capacity and the bread tolerance
to obsolescence, all largely rely on these latest proteins component.
The bread volume depends in an essential manner on the gluten quality which, unlike
the quality, is on the first hand genetically established, being very little influenced by the
environmental conditions. At last, the quality is influenced by the bio-chemical properties of
the glutenins, main components of the gluten.
The gluten has some properties which confer to it a unique position among the vegetal
proteins, namely: cohesion, elasticity and extensibility in hydrated state. As a consequence,
the (wheat) flour characteristics are, on the first hand, a function of gluten and of its
behaviour in aqueous environment. The gluten analysis supposes an assessment of its
content and its quality.
The data on gluten amount contained in the biological links of the
(“Dropia”) autumn type of wheat for the 2004-2006 two-year period are
being presented in the table 2 bellow.
Table 2: The impact of the biological links of wheat seed on the gluten content of the
grains
Biological 2004-2006 2005-2006 2004-2006 Average
category/class Gluten % Gluten % Gluten %
Base (B) mt 28.0 100.0 26.8 100.0 27.4 100.0
SC1 28.0 100.0 26.0 97.0 27.0 98.5
SC2 27.5 98.2 26.0 97.0 26.8 97.8
Other
replications I 21.3 76.1 000
19.9
74.2 000
20.6 75.2
Other
replications II 20.4 72.8 000
19.2
71.6 000
19.8 72.3
DL 5% 12.3 11.4
DL 1% 20.1 21.4
DL0,1% 25.8 28.5
The content of humid gluten has a similar range with the protein content. Thus, at the level
of both years of research, the issue of the positive influence of the conservative amelioration
process positively occurs. The gluten content, given the conditions of a controlled
replication of seed’ production, varies almost imperceptibly; this small variation determines
us to take into consideration that, in order to reach at a good quality bread production, one
302