Abstract:
This study aims to investigate
the effect of a mixture of winter wheat
varieties on grain rheological characteristics
and the quality of wheat flour analyzed by
Mixolab. In the 2019-2020 growing season,
a small plots experiment was carried out in
an organically certified field in the Czech
Republic. The experiment was conducted by
randomized complete block design with
three replicates, four winter wheat (Triticum
aestivum L.) varieties with four mixtures of
the same varieties in equal proportions.
Based on the results, the expected grain yield
was not achieved. The quality of wheat
productivity was significantly different
among treatments in terms of protein
content, wet gluten, sedimentation value, and
falling number (P < 0.001). Protein content
ranged between 8.04% and 9.85%, mixtures
of Butterfly + Lorien and Illusion + Lorien
were higher in protein than Illusion and
Vanessa varieties and their combination. The
highest wet gluten was found under mixtures
of Butterfly + Lorien varieties (19.34%)
while sowing Butterfly variety gave the
highest Zeleny test and falling number
compared to other treatments. Butterfly +
Lorien and Butterfly + Vanessa mixtures
obtained good results for falling number at
250.67 and 272.67 seconds. There were
significant differences in rheological quality
parameters of winter wheat varieties
analyzed by Mixolab including stability,
weakening of protein, and starch (P < 0.01
and P < 0.001, except slope gamma).
Although the observed benefits were limited
to grain yield, mixtures of individual
cultivars appear to be a potential tool to
improve overall crop performance (grain
quality).
