Characteristics of technological properties of grain and flour of Bulgarian winter common wheat varieties
Sonya Doneva
Abstract: The present research aims to evaluate the technological qualities of Bulgarian varieties of winter common wheat, developed at the Dobrudzha Agricultural Institute (DAI). The level of variation and adaptability to the change of climatic conditions, as well as the optimal combination of the quality indicators of the different genotypes, were analyzed.Twenty-six varieties were studied in a randomized balanced block experiment in four replications for the 2020-2022 period. The technological properties of grain and flour - sedimentation (ml), wet gluten content (%), bread loaf (cm3), farinograph quality number, dough resistance, degree of softening (fu), test weight, shape stability (H:D), quality of bread medium, and vitreousness (%) were evaluated. То analyze the variation in the individual quality indicators in order to evaluate their optimal combination, dispersion analysis and the simplex method were applied. The obtained results show that the influence of the climatic conditions was established with the highest degree of statistical reliability in the indicators of wet gluten content and vitreous. Тhe influence of the genotype was established with the highest degree of statistical reliability in the indicators of sedimentation, quality number, and stability of the dough. The interaction of genotype x environmental conditions in the technological indicators of sedimentation, wet gluten, vitreous, bread loaf, and coefficient of shape stability was statistically proven. The results obtained from the applied simplex method show that the winter common wheat varieties Pchelina, Lazarka, Mеrilin, Bojana, Dragana, Kalina, and Rada come close to the optimal combination of quality indicators and are a high achievement of the Bulgarian breeding selection regarding grain quality. In individual years, these varieties show higher, and in others, lower values for some of their technological indicators, which is explained by their reaction to different environmental conditions. The evaluation of the ecological plasticity and stability of the investigated genotypes will find application in the economic activity of farmers, giving them the opportunity to select the most suitable varieties with great potential for productivity and quality according to the relevant agro-ecological conditions.
Keywords: bread-making quality; genotype-year interaction; rheology; wheat
Citation: Doneva, S. (2026). Characteristics of technological properties of grain and flour of Bulgarian winter common wheat varieties. Bulg. J. Agric. Sci., 32(1), 94–99
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| Date published: 2026-02-25
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