Influence of genotype, environment and post-harvest processing on quality of wheat grain (Triticum aestivum) – a review

Abstract

Wheat has been gaining ground and increasing its visibility due to its unique composition and the amount of bioactive compounds that are beneficial to human health. It has now been proven that the genotype and the growing environment have a major influence on the grain's technological properties, as well as on the bakery properties, which is the largest sector in which wheat is used. With a high demand for production, it is also important to take into account the management during the drying and storage process, so that there are no significant losses of bioactive compounds and dry mass of the grain. The aim of this study was therefore to cover the latest research about the influence of genotype, environment and processing on the bioactive compounds, technological and baking properties of wheat grains.