STUDIES ON WHEAT-VARIETIES WITH DIFFERENT BREADMAKING QUALITY IN DIFFERENT YEARS AND UNDER VARIOUS GROWING CONDITIONS

The breadmaking quality of winter wheat varieties was examined under different growing conditions. In the course of the investigations, changes in four quality traits (wet and dry gluten content, farinographic water absorption and farinographic quality index) were measured on three Martonvasar varieties of differing quality. The results indicate that the year has a substantial influence on the breadmaking quality of the wheat varieties. Observations suggest that breadmaking quality depends on plentiful rainfall in April and May and a low level of precipitation in June and July. As the results of irrigation the breadmaking quality declined in all cases, depending on the year. The greatest deterioration in quality was observed at a low level of nutrition and in the year giving the best breadmaking quality. As the result of fertilisation there was a significant rise in the farinographic index of the varieties tested. Studies were also made on interactions between genotype, year, irrigation and fertilisation. The quality order of the varieties tested did not change as the result of the growing conditions. Even under favourable agroecological and agronomic conditions, the grain quality of the poor quality variety was not satisfactory.