Published in Scientific Papers. Series A. Agronomy, Vol. LXIII, Issue 1
Written by Bogdan-Alexandru GUȚĂ, Doru Ioan MARIN
The breeding programs of hybrid wheat are aimed at increasing the grain yield and ecological plasticity, as well as the stress tolerance to drought and heat that have an unfavourable effect on the harvest quality parameters. As a result, this brings up the question whether or not these hybrids can compete or even replace the wheat cultivars which are considered high in terms of bread-making value. In order to elucidate this question, comparative research was established in the 2014-2015 growing season. The genotypes studied consisted of four winter wheat varieties (cultivars: Dropia, Glosa, Katarina, Mulan) and four hybrids wheat (Hyfi, Hystar, Hywin, Hybiza). The hybrids that clearly produced higher grain yield than the winter wheat varieties. The results of the research have shown that the quality index, the technological indicators of the flour and the rheological attributes of the dough, all eight winter wheat genotypes tested and analysed recorded values that fit into the “very good” category regarding the milling-bakery properties. Of all studied hybrids, the Hyfi hybrid wheat was high to the other hybrids regarding the bread-making suitability.
[Read full article] [Citation]
