Relations Between Protein Content and Technological Quality Indices in Grains of Bread Wheat Varieties Under Different Watering Regimes

Protein content and technological quality indices in grains of bread wheat varieties have been compared. Protein content in grains of bread wheat varieties was found to change sharply depending on watering regime. In order to evaluate the nutritional value of bread wheat varieties, sedimentation, gluten amount, gluten deformation index and grain vitreousity were determined. Vitreousity and gluten amount ranged from 22.0% to 90.0%, and from 19.2% to 28.8%, respectively, under optimal watering. Whereas, the same parameters changed between 25.0-100.0%, and 21.2-34.8%, respectively, in unwatered variants.

Keywords

Bread wheat, productivity, protein, vitreousity, gluten, sedimentation, protein yield per hectare

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