Abstract:
Organic methods growing bread wheat may have negative effects on
the technological value, especially in the case of the crucial crude protein
content. The aim of paper is to identify diferences in quality of 8 varieties
recomended in conventional or organic conditions in Austria and 2 strains.
Obvious effect of year on the quality, set up in statistics, was confirmed for
qualitative parametres. The correlation analysis also provides similar
figures. Effect of the year in a negative correlation to crude protein content
(r=-0,66), whereas in a positive correlation to starch content (r=0,78) and
falling number (r=0,86). Effect of the variety is represented by unclear
correlation coefficients. Correlation analysis of selected qualitative
parametrs of wheat shows an obvious relation between crude protein content
and wet gluten content (r=0,93) and Zeleny - sedimentation value (r=0,82).
On the other hand, starch content is in a negative correlation to crude
protein content (r=-0,71), wet gluten content (r=-0,75) and Zeleny -
sedimentation value (r=-0,62). According to the test results, any effect of the
variety on the qualitative parametres was not obviously proved in statistics
carried out in low-input systems (organic farming systems). It may be noted it
is suitable to choose the content and quality of protein as selective criteria of
the selection of varieties. Level of the qualitative parametres is never reduced
below the quality level of worse-quality varieties grown in the same (similar,
low-input) conditions. On the other hand, elite varieties provide grains
characterized by better baking quality, but lower yield level than the other
ones. This fact has to be taken into account, when suitable varieties for
different use purpose being selected (food, feed and industry processing).
