Baking quality of wheat grain with regard to agrotechnical arrangements and location

Abstract

The impact of the system of management of organic matter and mineral N fertilisation on wheat grain quality was investigated within a long-term IOSDV field experiment at Rakičan (south-western Pannonic-Continental climate) and at Jable (subalpine climate near Ljubljana, Slovenia). In addition to confirmation of the known fact that climatic conditions impact on the quality of wheat, a significant influence of the method of organic fertilisation and the mineral N rate on wheat quality (water absorption, also some direct indicators – quality group, bread shape, crust colour, crust appearance) was detected. FYM applications (30 t ha−1 [1 LU ha−1]) were reflected in more favourable values of direct and indirect quality indicators compared to the system of ploughing in straw. With wheat cultivar Reska indirect quality parameters (protein content, wet gluten content, sedimentation value, falling number, water absorption, flour analyses made by amylograph, extensiograph and farynograph) were not in accordance with the final score of bread made after the baking test. In setting the redemption price (in 2003/2004) parameters which reflect actual bread quality are insufficiently considered, so producers are more orientated to achieving a high grain yield than assuring high grain quality.