Yield and technological quality in some Macedonian wheat varieties

Spirkovska, Mrijana and Jankulovski, Ljupco and Ivanovski, Milisav and Dimovska, Daniela (2013) Yield and technological quality in some Macedonian wheat varieties. International Symposium for Agriculture and Food, 1. pp. 117-125.

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Common wheat (Triticum aestivum L.) is one of the most important cereal food crops. Breeding for
high yielding what varieties is curtail role but no less is importance of breeding high quality wheat
varieties that is essential for bread making industry. Wheat quality is assessed on the basis of
physical, chemical, rheological and baking tests. For this reason at cereals industry has been a long
history of using descriptive empirical measurements of rheological properties to predict breadmaking quality. In this paper, grain yield and technological quality of five wheat varieties (Radika,
Milenka, Bistra, Treska and Altana) from the breeding program at Institute of Agriculture-Skopje,
Macedonia, were examined in two years (2007/2008 and 2008/2009). Bistra has shown significantly
the highest yield among wheat varieties over two years of study carried out. Altana has shown the
highest protein content, sedimentation value, dough energy, extensograph extensibility and ratio
(resistance/extensibility).According to technological quality among varieties, Altana has shown the
best quality and belongs to A1-A2 quality class, following Treska and Milenka (A2-B1) and Radika
and Bistra (B1).

Item Type: Article
Subjects: Agricultural Sciences > Agriculture, forestry, and fisheries
Divisions: Faculty of Agriculture
Depositing User: Daniela Dimovska
Date Deposited: 05 Jun 2019 07:34
Last Modified: 05 Jun 2019 07:34
URI: https://eprints.ugd.edu.mk/id/eprint/22070

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