GRAIN AND FLOUR QUALITY OF WINTER WHEAT CULTIVARS

Technological quality of winter wheat cultivars created in Small Grains Research Centre of Kragujevac was investigated in this paper. There were done analyses of quality parameters which are in direct correlation with bread quality (sedimentation value, gluten content and quality, and rheological dough properties). Ten wheat cultivars (KG-56, Srbijanka, Studenica, Takovcanka, KG-56S, KG-100, Toplica, Levcanka, Gruza, and Tara) were grown at experimental field during four years. Quality components depended significantly on genotype and environment factors. Sedimentation value and gluten content were at the first quality class. Cultivars were showed very good and stable flour and dough quality, and belonged to A(2), B-1, and B-2 quality groups. The best quality, in average for all investigation period, have showen KG-56S, Toplica, KG-56 and Gruza cultivars.