VARIABILITY IN GRAIN QUALITY PARAMETERS OF WHEAT GENO-TYPES GROWN IN DIFFERENT LOCATIONS
QUALITY PARAMETERS OF WHEAT GENOTYPES GROWN IN DIFFERENT LOCATIONS
Keywords:
wheat; chemical composition; quality parameters
Abstract
Wheat is a staple food for many nations worldwide, providing essential nutrients and energy. Five local wheat cultivars were grown at four different locations in Serbia to investigate variations in grain quality. Standard laboratory procedures were used to analyze grain test weight, chemical composition, and gluten content of whole-wheat flour. The test weight of all samples ranged from 71.20 to 80.76 kg/hl, making them suitable for industrial purposes (≥73 kg/hl). However, only 65% of the samples met the quality requirement for human consumption (≥76 kg/hl), as specified by Serbian regulations on the quality of grain, mill, bakery products, and pasta. Gluten content varied from 20.9% to 43.8%. The highest starch content was found in the cultivar Aurelija from Donja Trepča (67.46% d.m.), while the highest protein content (16.04% d.m.) was observed in the cultivar Osatka from Zemun Polje. Significant differences in chemical composition, gluten content, and test weight were noted among the genotypes and across locations. The findings indicate that both genotype and location (i.e., environment) have a considerable effect on grain quality. Nevertheless, these quality parameters are considered high quality under Serbian regulations for cereal grains and products.
References
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Pravilnik o kvalitetu žita, mlinskih i pekarskih proizvoda i testenina, "Službeni glasnik Republike Srbije", br. 68/2016 i 56/2018
SRPS EN ISO 7971-3:2019 Cereals - Determination of bulk density, called mass per hectolitre - Part 3: Routine method (ISO 7971-3:2019)
Wieser, H. (2007). Chemistry of gluten proteins. Food Microbiology 24, 115-119. https://doi.org/10.1016/j.fm.2006.07.004
Williams, R. M., O’Brien, L., Eagles, H. A., Solah, V. A., & Jayasena, V. (2008). The influences of genotype, environment, and genotype× environment interaction on wheat quality. Australian Journal of Agricultural Research, 59(2), 95-111. https://doi.org/10.1071/AR07185
Žilić, S., Barać, M., Peši,ć M., Dodig, D., Ignjatović-Micić, D. (2011). Characterization of proteins from grain of different bread and durum wheat genotypes. International Journal of Molecular Sciences, 12(9), 5878–5894. https://doi.org/10.3390/ijms12095878
Žilić, S., Barać, M., Pešić, M., Dodig, D., & Ignjatović-Micić, D. (2011). Characterization of proteins from grain of different bread and durum wheat genotypes. International Journal of Molecular Science, 12, 5878–5894. https://doi.org/10.3390/ijms1 2095878
Agricultural food products (1993). Determination of crude fibre. General method NF-V03-040 (status: certified standard ref. ISO 5498), Assn. Fr. De Normalisation, Paris.
AOAC (1990). Association of Official Analytical Chemists, Official Methods of Analysis, ed. by Herlich K. AOAC, Arlington, VA. pp. 70–84
Bhat, N.A., Wani, I.A., Hamdani, A.M. & Masoodi, F.A. (2020). Effect of gamma-irradiation on the thermal, rheological and antioxidant properties of three wheat cultivars grown in temperate Indian climate. Radiation Physics and Chemistry, 176, 108953. https://doi.org/10.1016/j.radphyschem.2020.108953
Cheng, W., Sun, Y., Fan, M., Li, Y., Wang, L. & Qian H. (2022). Wheat bran, as the resource of dietary fiber: A review. Critical Reviews in Food Science and Nutrition, 62(26), 7269–7281. https://doi.org/10.1080/10408398.2021.1913399
Ćirković, A. (2025). Assessment of multiplied initial wheat seed material for food production application. Acta Agriculturae Serbica, 30(60), 61-70. https://doi.org/10.5937/AASer2560061C
Dahunsi, O. S. (2015). Investigation of stress relaxation in hydrated gluten networks using spectral analysis (Doctoral disser-tation, University of Huddersfield).
Dündar, M. A., & Topak, R. (2025). Evaluation of yield, quality and water productivity of bread wheat cultivated under sup-plemental irrigation strategies in semi-arid conditions. Plant and Soil, 1-20. https://doi.org/10.1007/s11104-025-07790-z
Ee, K. Y., Eng, M. K., & Lee, M. L. (2020). Physicochemical, thermal and rheological properties of commercial wheat flours and corresponding starches. Food Science and Technology, 40(Suppl. 1), 51–59. https://doi.org/10.1590/fst.39718
Elvers, B., & Ullman, F. (2017). Ullman’s food and feed. John Wiley & Sons. Wiley-VCH Verlag GmbH & Co. KGaA, Boschstr. 12, 69469 Weinheim, Germany.
Guttieri, M. J., Souza, E. J., & Sneller, C. (2011). Laboratory milling method for whole grain soft wheat flour evaluation. Ce-real Chemistry, 88(1), 1–5. https://doi.org/10.1094/CCHEM -02-10-0017
Gong, L., Chi, H., Wang, J., Zhang, H. & Sun, B. (2019). In vitro fermentabilities of whole wheat as compared with refined wheat in different cultivars. Journal of Functtional Foods, 52, 505–515. https://doi.org/10.1016/j.jff.2018.11.027
Horwitz, W. (Ed.): Official methods of analysis of AOAC International. 17th edition. Gaithersburg : AOAC International, 2000. ISBN: 978-0935584677.
Hossain, I., Epplin, F. M., & Krenzer, E. G. (2003). Planting date influence on dual‐purpose winter wheat forage yield, grain yield, and test weight. Agronomy Journal, 95(5), 1179-1188. https://doi.org/10.2134/agronj2003.1179
ISO 10520:1997. (1997) International Organization for Standardization (ISO); Native starch – Determination of starch con-tent – Ewers polarimetric method. Geneva, Switzerland.
Janković, M., Barać, M., Pešić, M., Dodig, D., Kandić, V., & Žilić, S. (2015). The polypeptide composition, structural proper-ties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough. International Journal of Food Science and Technology, 50(10), 2236-2245. https://doi.org/10.1111/ijfs.12894
Kandić, V., Nikolić, V., Simić, M., Žilić, S., Stevanović, M., Mandić, D., & Dodig, D. (2023). Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties. Chilean journal of agri-cultural research, 83(2), 146-158. https://doi.org/10.4067/S0718-58392023000200146
Nikolić, V., Žilić, S., Simić, M., Vasić, M., Vančetović, J., Srdić, J., Radosavljević, M. (2022). Wholegrain flours of differently colored maize kernels as macro-and micronutrient-rich food ingredients. Journal on Processing and Energy in Agricul-ture, 26(2), 64-https://doi.org/67.10.5937/jpea26-37635
Nikolić, V., Žilić, S., Simić, M., Kandić, V., & Titan, P. (2023). Effect of Ultrasonic and Hydrothermal Treatment on Digestibil-ity and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content. Food Technology and Biotechnol-ogy, 61(3), 302-311. https://doi.org/10.17113/ftb.61.03.23.8016
Pravilnik o kvalitetu žita, mlinskih i pekarskih proizvoda i testenina, "Službeni glasnik Republike Srbije", br. 68/2016 i 56/2018
SRPS EN ISO 7971-3:2019 Cereals - Determination of bulk density, called mass per hectolitre - Part 3: Routine method (ISO 7971-3:2019)
Wieser, H. (2007). Chemistry of gluten proteins. Food Microbiology 24, 115-119. https://doi.org/10.1016/j.fm.2006.07.004
Williams, R. M., O’Brien, L., Eagles, H. A., Solah, V. A., & Jayasena, V. (2008). The influences of genotype, environment, and genotype× environment interaction on wheat quality. Australian Journal of Agricultural Research, 59(2), 95-111. https://doi.org/10.1071/AR07185
Žilić, S., Barać, M., Peši,ć M., Dodig, D., Ignjatović-Micić, D. (2011). Characterization of proteins from grain of different bread and durum wheat genotypes. International Journal of Molecular Sciences, 12(9), 5878–5894. https://doi.org/10.3390/ijms12095878
Žilić, S., Barać, M., Pešić, M., Dodig, D., & Ignjatović-Micić, D. (2011). Characterization of proteins from grain of different bread and durum wheat genotypes. International Journal of Molecular Science, 12, 5878–5894. https://doi.org/10.3390/ijms1 2095878
Published
2026/04/09
Section
Papers