Winter Wheat Mixtures Influence Grain Rheological and Mixolab Quality

Abstract

This study aims to investigate the effect of a mixture of winter wheat varieties on grain rheological characteristics and the quality of wheat flour analyzed by Mixolab. In the 2019-2020 growing season, a small plots experiment was carried out in an organically certified field in the Czech Republic. The experiment was conducted by randomized complete block design with three replicates, four winter wheat (Triticum aestivum L.) varieties with four mixtures of the same varieties in equal proportions. Based on the results, the expected grain yield was not achieved. The quality of wheat productivity was significantly different among treatments in terms of protein content, wet gluten, sedimentation value, and falling number (P < 0.001). Protein content ranged between 8.04% and 9.85%, mixtures of Butterfly + Lorien and Illusion + Lorien were higher in protein than Illusion and Vanessa varieties and their combination. The highest wet gluten was found under mixtures of Butterfly + Lorien varieties (19.34%) while sowing Butterfly variety gave the highest Zeleny test and falling number compared to other treatments. Butterfly + Lorien and Butterfly + Vanessa mixtures obtained good results for falling number at 250.67 and 272.67 seconds. There were significant differences in rheological quality parameters of winter wheat varieties analyzed by Mixolab including stability, weakening of protein, and starch (P < 0.01 and P < 0.001, except slope gamma). Although the observed benefits were limited to grain yield, mixtures of individual cultivars appear to be a potential tool to improve overall crop performance (grain quality).

Assessing the quality and grain yield of winter wheat in the organic farming management under wheat-legume intercropping practice

“…A highly positive correlation was found between PC with WA and stability (r = 0.68 and r = 0.60), and a negative correlation with TC3, TC4, and TC5 (r = −0,44, −0.50, and −0.55, respectively) ( Table 7 ), this is in agreement with the previous study by Ref. [ 42 ]. Therefore, a significant difference in the effect of the growing season and cultivar on the rheological properties of flour is mainly influenced by weather conditions and different types of variety.…”

Management of Rust in Wheat Using IPM Principles and Alternative Products

“…With respect to growing variety mixtures, grain quality is often considered a challenge for bread-making wheat. Few studies have investigated the effects of variety mixtures on grain quality [59,60]. Some investigations have shown that mixtures can either improve grain quality or provide a quality equivalent to the mean of the components [60,61], while Clarke et al [62] found that the Hagberg falling number (HFN) was reduced in variety mixtures compared with the mean of the component varieties.…”

“…Few studies have investigated the effects of variety mixtures on grain quality [59,60]. Some investigations have shown that mixtures can either improve grain quality or provide a quality equivalent to the mean of the components [60,61], while Clarke et al [62] found that the Hagberg falling number (HFN) was reduced in variety mixtures compared with the mean of the component varieties. More studies are needed to investigate impact on milling and breadmaking qualities using variety mixtures.…”