New wheat cultivars promise higher quality flour and better baking results!
The study evaluated the quality of ten different types of winter wheat over two years in various locations. In 2004, the wheat had better quality compared to 2005. The highest protein and gluten content were found in Nova Gradiska, while the best flour yield was in Tovarnik and Nova Gradiska. Osijek had the highest falling number and grain hardness. Požega lacked protein and wet gluten, but had the highest gluten index. Osijek and Nova Gradiska had the best mixing tolerance, while Osijek had the best dough stretching properties. Overall, the cultivar Golubica showed optimal quality traits, with some cultivars like Srpanjka and Alka having lower softening properties.