COMPARISON OF GRAIN QUALITY OF DIFFERENT WINTER WHEAT VARIETIES

Abstract

This article analyzes the quality indicators of different winter wheat varieties grown under the same conditions, focusing on protein content, gluten and sedimentation indicators. The aim of the experiment is to determine how different varieties of winter wheat differ in their quality. The results obtained can help farmers and grain processors choose the most suitable wheat varieties according to their technological needs. The study showed that the winter wheat varieties 'Skagen' and 'Elektra' had high quality indicators, they had properties most suitable for the food industry, while the quality indicators of the variety 'KWS Lirum' were low, which determines the purpose of the grain for feed.

The best quality grains were ripened by the winter wheat variety 'Skagen': significantly the highest protein (14.5%), wet gluten (29.3%) and sedimentation values (63.1 ml) were determined in the grains, compared to the average values of the indicators in the experiment.

Significantly the lowest amounts of protein (12.6%), wet gluten (23.6%) and sedimentation index (44.4 ml) were determined in the grains of the variety 'KWS Lirum'. After analyzing the obtained research data, we see which varieties are most suitable for food and industrial processing, and which for feed.