Technological characteristics of new winter soft wheat varieties
Emil Penchev • Sonya Doneva • Rumyana Alexandrova
Dobrudzha Agricultural Institute – General Toshevo, 9521, General Toshevo, Bulgaria
Резюме
For a period of three years the quality of twenty six new common winter wheat varieties, selected in Dobroudzha Agricultural Institute was investigated. The level of variation in their technological indices was followed, as well as their genetically determined ability to demonstrate variable quality under the conditions of DAI region, with the perspective to include them in the new breeding program. It was established that the year conditions had a significant (p=0.001) share in the total variation of hectoliter weight, vitreousness and wet gluten in 70% flour. The indices sedimentation, dough resistance and were significant more dependent on the genetical potential of the varieties. The effect of the climatical conditions and the variety on the total variation of bread loaf, form resistance and bread making quality was lower. Higher stability of bread making properties was demonstrated by varieties Aglika, Pchelina, Lazarka, Merilin and Bozhana.
By solving the problem of linear optimization according to the investigated technological characteristics through the simplex method it was established that varieties Pchelina, Lazarka and Merilin were close to the optimum and could be used in the future for achieving the breeding aim – development of high quality wheat varieties.
