Genetika 2018 Volume 50, Issue 1, Pages: 85-93
https://doi.org/10.2298/GENSR1801085S
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The influence of wheat genotype and environmental factors on gluten index and the possibility of its use as bread quality predictor
Šekularac Andrej (Faculty of Agriculture, Kosovska Mitrovica, Lešak)
Torbica Aleksandra (Faculty of Agriculture, Kosovska Mitrovica, Lešak)
Živančev Dragan (Faculty of Agriculture, Kosovska Mitrovica, Lešak)
Tomić Jelena (Faculty of Agriculture, Kosovska Mitrovica, Lešak)
Knežević Desimir (Faculty of Agriculture, Kosovska Mitrovica, Lešak)
Gluten index is an indicator of gluten strength as well as a parameter which
simultaneously defines its quantity and quality. If compared to the
farinographic and extensographic methods, gluten index determining is
faster, less complicated and requires smaller amount of flour. The aim of
this study has been to determine the significance of the influence of
genotype and environmental factors on the value of gluten index and
usability of these parameters as indicators and predictors of bread quality.
Five local varieties of winter wheat (Simonida, NS 40S, Rapsodija, Pobeda,
Zvezdana) were grown in a macro-experiment carried out in three locations
(Novi Sad, Čačak, Sombor) during two seasons (2011/2012 and 2012/2013).
Gluten index value determination was achieved by using ICC standard method
155 (1996), with a slight modification that included mechanical washing of
gluten (Theby). Statistical analysis was performed by using IBM SPSS
Statistics 20. Variance analysis revealed a statistically significant effect
of genotype on gluten index value, whereas the influence of environmental
factors, as well as the interaction of two factors, had no statistical
significance. There was no correlation between the values of gluten index
and meteorological factors such as average temperature and total
precipitation during the phenophase of grain filling, and in the period from
the beginning of flowering until the harvest. However, medium-strong
negative dependence was found between gluten index and the index of heat
stress, as well as between gluten index and the number of days with
temperatures above 30°C. Weak negative dependence was recorded between
gluten index and bread volume. Based on the value of gluten index, gluten
varieties used in our study can be described as strong. Genotype proved to
be the only cause of statistically significant variation of gluten index.
Keywords: bread volume, environment, gluten, gluten index, genotype, wheat
Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. TR 31007