Twenty wheat varieties were analyzed to assess the contribution of 40-year breeding process to the advancement of wheat technological quality. A trial using a randomized block design with three replications was carried out during five growing seasons (2001–2005) that varied in temperature and rainfall conditions. Changes of quality were analyzed in the varieties from different breeding periods using linear regression analysis. Changes of quality indicators were expressed by regression coefficients. The studied varieties were released at 3–4-year intervals. The annual changes in genetic potentials were as follows: protein content — −0.03%, wet gluten — −0.14%, farinograph absorption — 0.04%, dough energy — 1.53 cm2, loaf volume — 2.94 ml, and baking score — 0.07. The decreases in the protein and wet gluten contents were compensated for by an improvement in protein quality. The increase in gluten structure stability and appropriate combinations of high molecular weight glutenin subunits have contributed to the improvement of other quality indicators.
Antes, S., Wieser, H. 2001. Effects of high and low molecular weight glutenin subunits on rheological dough properties and bread-making quality of wheat. Cereal Chem. 78: 157–159.
Baenziger, P.S., Clements, R.L., McIntosh, M.S., Yamazaki, W.T., Starling, T.M., Sammons, D.J., Johnson J.W. 1985. Effect of cultivar, environment, and their interaction and stability analyses on milling and baking quality of soft red winter wheat. Crop Sci. 25: 5–8.
Baker, R.J., Tipples, K.H., Campbell, A.B. 1971. Heritabilities of and correlations among quality traits in wheat. Can. J. Plant Sci. 51: 441–448.
Bergman, C.J., Gualberto, D.G., Campbell, K.G., Sorrells, M.E., Finney, P.L. 1998. Genotype and environment effects on wheat quality traits in a population derived from a soft by hard cross. Cereal Chem. 75: 729–737.
Bhatt, G.M., Derera, N.F. 1975. Genotype × environment interactions for, heritabilities of, and correlations among quality traits in wheat. Euphytica 2: 597–604.
Bietz, J.A., Shepherd, K.W., Wall, J.S. 1975. Single-kernel analysis of glutenin: use in wheat genetics and breeding. Cereal Chem. 52: 513–532.
Brunori, A., Galterio, G., Zannettino, C., Pogna, N.E. 1989. Bread-making quality indices in Triticum aestivum progenies. Implications in breeding for better bread wheat. Plant Breeding 102: 222–231.
Burnouf, T., Bouriquet, R. 1983. Inheritance of glutenin subunits in F1seeds of reciprocal crosses between European hexaploid wheat cultivars. Theor. Appl. Gen. 64: 103–107.
Dencic, S., Przulj, N., Mladenov, N., Kobiljski, B., Hristov, N., Roncevic, P., Djuric, V. 2007. Results and prospects of NS small grains cultivars. A Periodical of Scientific Research on Field and Vegetable Crops, Novi Sad, 43: 5–19.
Drezner, G., Dvojkovic, K., Horvat, D., Novoselovic, D., Lalic, A. 2007. Environmental impacts on wheat agronomic and quality traits. Cereal Res. Commun. 35: 357–360.
Finney, F.K. 1985. Experimental breadmaking studies, functional (breadmaking) properties, and related gluten protein fractions. Cereal Food World 30: 685–762.
Hristov, N., Mladenov, N., Djuric, V., Kondic-Spika, A. 2007. Advances in improvement of technological quality of wheat in Republic of Serbia. In: Psodorov, Dj. (ed), Proceedings of I International Congress Food Technology, Quality and Safety. Institute for Food Technology, Novi Sad, pp. 216–224.
ICC, 1994. Standard-Methoden der internationalen Gesellschaft für Getreidechemie. Methods 105/2, 106/2, 114/1, and 115/1. Verlag Moritz Schafer, Detmold, Germany.
Jirsa, O., Hruskova, M., Svec, I. 2008. Near-infrared prediction of milling and baking parameters of wheat varieties. J. Food Eng. 87: 21–25.
Johansson, E., Prieto-Linde, M.L., Svensson, G. 2004. Influence of nitrogen application rate and timing on grain protein composition and gluten strength in Swedish wheat cultivars. J. Plant Nutr. Soil Sci. 167: 345–350.
JUS E.B1.200, 1978. The basic quality conditions.
Knezevic, D., Surlan-Momirovic, Gordana, Ciric, Draga 1993. Allelic variation at Glu-1 loci in some Yugoslav wheat cultivars. Euphytica 69: 89–95.
Mladenov, N., Przulj, N., Hristov, N., Djuric, V., Milovanovic, M. 2001. Cultivar-by-environment interactions for wheat quality traits in semiarid conditions. Cereal Chem. 78: 363–367.
Norusis, M.J. 1995. SPSS for Windows: Base User’s Guide Release 6.0, SPSS Inc., Chicago, USA.
Ortiz-Monasterio, J.I., Pena, R.J., Sayre, K.D., Rajaram, S. 1997. CIMMYT’s genetic progress in wheat grain quality under four nitrogen rates. Crop Sci. 37: 892–898.
Payne, P.I. 1986. Varietal improvement in the bread-making quality of wheat: Contributions from biochemistry and genetics, and future prospects from molecular biology. In: Biotechnology and Crop Improvement and Protection. BCPC Monography No. 34: 69–81.
Payne, P.I., Lawrence, G.J. 1983. Catalogue of alleles for the complex gene loci Glu-A1, Glu-B1, Glu-D1, which code for high-molecular-weight subunits of glutenin in hexaploid wheat. Cereal Res. Commun. 11: 29–35.
Payne, P.I., Lawrence, G.J., Nightingale, M.A., Krattiger, A.F., Holt, L.M. 1987. The relationship between HMW subunit composition and bread-making quality of British-grown varieties. J. Sci. Food Agric. 40: 51–60.
Peña, R.J. 2008. Improving or preserving bread making quality while enhancing grain yield in wheat. In: Reynolds, M.P., Pietragalla, J., Braun, H.-J. (eds), International Symposium on Wheat Yield Potential: Challenges to International Wheat Breeding. Mexico, D.F.: CIMMYT, pp. 171–174.
Peterson, C.J., Graybosch, R.A. 1992. Genotype and environment effects on quality characteristics of hard red winter wheat. Crop Sci. 32: 98–103.
Pogna, N.E., Dal Belin Peruffo, A. 1987. Glutenin subunits of Italian common wheats of good bread-making quality and comparative effects of high molecular weight glutetnin subunits 2 and 5, 10 and 12 on flour quality. In: Borghi, B. (ed.), Hard Wheat: Agronomic, Technological Biochemical and Genetic Aspects. Brussels: Commision European Communities, pp. 53–69.
Rakszegi, M., Boros, D., Kuti, C., Lang, L., Bedo, Z., Shewrym, P.R. 2008. Composition and end-use quality of 150 wheat lines selected for the HEALTGRAIN diversity screen. J. Agric. Food Chem. 56: 9750–9757.
Seremesic, S., Djuric, V., Milosev, D., Jacimovic, G. 2008. The effects of crop rotation and nitrogen on grain yield and protein content of winter wheat. Cereal Res. Commun. 36: 691–694.
Souza, E.J., Martin, J.M., Guttieri, M.J., O’Brien, K.M., Habernicht, D.K., Lanning, S.P., McLean, R., Carlson, G.R., Talbert, L.E. 2004. Influence of genotype, environment, and nitrogen management on spring wheat quality. Crop Sci. 44: 425–432.
Thanatuksorn, P., Kawai, K., Kajiwara, K., Suzuki, T. 2008. Effect of ball-milling on the glass transition of wheat flour constituents. J. Sci. Food Agric. 89: 430–435.
Torbica, A., Antov, M., Mastilovic, J., Knezevic, D. 2007. The influence of changes in gluten complex structure on technological quality of wheat (Triticum aestivum L.). Food Res. Int. 40: 1038–1045.
Tronsmo, K.M., Færgestad, E.M., Schofield, J.D., Magnus, E.M. 2003. Wheat protein quality in relation to baking performance evaluated by Chorleywood bread process and a hearth bread baking test. J. Cereal Sci. 38: 205–215.
van Ginkel, M., Peña, R.J., Trethowan, R., Rajaram, S., Hernandez, E. 2003. Improvement in wheat quality during the past ten years at CIMMYT; achived while retaining high yield. In: Pogna, N. Romano, M., Pogna, E., Galterio, G. (eds), 10th International Wheat Genetic Symposium, Instituto Spreimentale per la Cerealicoltura, Roma, Italy, pp. 1406–1409.
Communicated by F. Békés
About this article
Cite this article
Hristov, N., Mladenov, N., Djuric, V. et al. Improvement of wheat quality in cultivars released in Serbia during the 20th century. CEREAL RESEARCH COMMUNICATIONS 38, 111–121 (2010). https://doi.org/10.1556/CRC.37.2009.4.9
- Triticum aestivum
- quality indicators
- breeding contribution