Effect of powdery mildew attack on quality parameters and experimental bread baking of wheat

Abstract

The research of powdery mildew impact on bread making quality of wheat was conducted on seven divergent wheat cultivars/lines, in factorial treatment designs (T0 - untreated and T1 - with fungicide Duett treated variants) at Križevci, Croatia. Test weight, grain protein content, wet gluten, sedimentation value and rheological parameters, as well as experimental bread baking were examined during two years (2000 and 2001). Two years average test weight and grain protein content readings are significantly lower at untreated (T0) variants (diff. = 1.01 kg/hl** and 0.5 %** respectively). In wet gluten content there was no significant difference between the two variants, while average sedimentation value was significantly higher at untreated (T0) variant (diff. = 2.6 ml**). Farinographic indicators of quality (dough development and stability, resistance, degree of softening) as well as indicators of extensograph (energy and resistance) were also better at untreated (T0) variants. Dough yield, one of test-baking parameters, was bigger in treated (T1) variants, while the volume contribution was higher in untreated (T0) variants. Contrary to expectations, untreated resistant, moderately infected, or even susceptible variants had better quality parameters, offering speculation about eventual negative side-effect of applied fungicide Duett (epoxiconazole 12.5% + carbendazim 12.5%). Due to an interaction between numbers of different factors the speculation should be additionally checked and revised.

Keywords

• wheat
• powdery mildew
• bread baking quality