Published in Scientific Papers. Series A. Agronomy, Vol. LXVIII, Issue 1
Written by Cristina Mihaela MARINCIU, Cătălin LAZĂR, Gabriela ŞERBAN, Mihai TILIHOI, Gabriela PĂUNESCU, Cecilia BĂNĂŢEANU, Beniamin-Emanuel ANDRAŞ, Cristina MELUCĂ, Iustina LOBONTIU, Zsuzsa DOMOKOŞ, Simona Florina ISTICIOAIA, Andreea-Sabina PINTILIE, Andreea ENEA, Emanuela LUNGU, Cornelia TICAN, Nicolae SĂULESCU
Bread-making quality is a major objective in wheat breeding at NARDI Fundulea. For advancing towards this aim, we use the Reomixer, a device that provide parameters that describe rheological behavior of the dough. We analyzed Reomixer parameters of nine cultivars grown in twenty environments (locations*years) and found the largest variation for parameters “breakdown” and “enwidth” (describing the breakdown of the dough phase) and “peaktime” (describing the dough development phase). Smallest variation was found for “initslope” (describing the water absorption phase) and for grain protein concentration (GPC), while dough strength (“peakheight”) and estimated bread volume had intermediate variability. Environments were the main source of variation for GPC, “peakheight” and bread volume, while cultivars had larger influence for “breakdown” and “peaktime”. None of the weather parameters analyzed explained more than 10% of the variation in rheological parameters, but in combination produced the observed large variation. Cultivars Pitar, FDL Columna and Voinic had the best average values for GPC, dough strength and bread volume. Our results are useful for wheat breeding programs, opening prospects of breeding for stability of bread-making quality.
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