Joint International Conference on Long-term Experiments ...

whereas gliadin had a negative correlation (Sasek et al., 1987; Pogna et al., 1990;
Menkovska et al., 2002).
Table1. Technological qualityparameters of Kragujevac's winter wheat lines
Cultivar Sv (ml) Wg % Dg % Wac Qsg Qn Pc
KG-35265-1/94 63 43.23 16.55 62.4 A1 91.2 11.90
KG-52 58 38.00 13.28 58.4 A2 89.5 14.02
KG-3625/97 42 37.26 11.25 63.4 C1 40.2 14.36
KG-3089/97 39 39.31 14.45 63.4 A2 76.7 15.22
KG-3062/1-93 47 37.95 12.06 62.6 B1 56.6 14.08
KG-4 40 38.89 12.52 64.0 B2 46.7 15.10
KG-3617/98 41 43.68 13.59 63.8 B1 55.4 15.22
KG-35171/94 50 39.26 13.34 62.4 B1 66.4 15.45
KG-3419-3/97 62 47.84 17.28 66.2 A2 71.6 17.21
Pobeda 56 41.21 13.51 62.8 A2 72.8 14.02
Partizanka 68 45.91 14.59 64.2 A2 80.0 13.15
Sv=Sedimentation value (ml); Wg=Wet gluten %; Dg=Dry gluten %; Wac=Water
absorption capacity ; Qsg=Quality subgroup;Qn= Quality number; Pc=Protein contents
In this study different value of gluten content in wheat cultivars were established. In
average the highest gluten content 47.84% (KG-3419-3/97), and the lowest 37.26% in
the KG-3625/97 line. The ratio of variation of gluten contents is in agreement with data
(Pavlovic et al., 1994) which found that gluten content varies from 16 to 52% (crude)
and 5-20% (dry). Grain consistency, temperature and moisture conditions during
maturation have influence to gluten quality. High temperature and low moisture
produce strong gluten with less extensibility and the opposite conditions produce weak
glutens and extensible doughs (Kodanev, 1976). Gluten is formed in the early stages of
ripening (milk) but its quality changes during maturity to the final characteristics.
Gluten structure has a great influence on flour rheological properties and quality.
Gluten quality depends on the ability of dough to keep CO2 from fermentation in gas
cells in order to provide loaf volume and bread crumb.
All the varieties in study belonged to semi-dwarf wheat class expressing the plant
height from x= 63.4 cm (partizanka) and x = 76.3 cm (kg-52), according to mean
values over studied period (table 2). This semi-dwarf ccultivars have advantages in
relation to dwarf and tall cultivars as a source of desirable genes in the future breeding
programs. The similar results reported Dimitrijevic et al. (1996) that indicated that
genotype had higher influence than environment on expression of plant height. the
proportion of total mass to grain yield in mostly modern cultivars is more than 2:1
which indicates excessive consumption of nutrients for straw formation instead of grain.
This is one reason why breeders have concept of decreasing vegetative part of wheat
and realize optimal proportion in order to increase the harvest index to more than 50%
(Zecevic at al., 2005).
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