Impact of climatic conditions on rheological parameters in several Romanian winter wheat varieties

Cristina-Mihaela Marinciu¹,Cătălin Lazăr¹, Gabriela Şerban¹, Mihai Tilihoi², Gabriela Păunescu³, Cecilia Bănăţeanu⁴,

Beniamin-Emanuel Andraş⁴, Cristina Melucă⁵,  Iustina Lobonţiu⁶, Zsuzsa Domokoş⁶, Simona Florina Isticioaia⁷, 

Andreea Sabina Pintilie⁷, Andreea Enea⁷, Emanuela Marcu⁸, Cornelia Tican⁹

¹NARDI Fundulea
²ARDS Valul lui Traian
³University of Craiova, ARDS Caracal
⁴ARDS Livada
⁵ARDS Teleorman
⁶RDSCB Tȃrgu-Mureş
⁷ARDS Secuieni
⁸ARDS Brăila
⁹ NIRDPSB Braşov

Keywords: winter wheat, rheological parameters, climatic conditions

Abstract: Nine winter wheat cultivars, released at NARDI Fundulea, were evaluated under conventional conditions in 9 research centers, during three seasons: 2021, 2022, 2023. The rheological parameters of the dough during mixing were analyzed using the reomixer device. In our study we analyzed three parameters: initial slope (“initslope”) describing the water absorption phase; peak height (“peakheight”) reflecting dough strength or elasticity and one calculated parameter, the estimated bread volume (BV). We also analyzed protein % by Infratec grain analyzer FOSS 1241. The agrometeorological data were analyzed for each location and year: the amount of precipitation, minimum and maximum temperatures, the number of days with temperatures below 14ºC and the number of days with temperatures above 24ºC during the grain formation period (May and June). The quality parameters analyzed were more or less influenced by the climatic conditions. The analyzed climatic conditions influenced the quality parameters differently, depending on each wheat variety. The average values of quality parameters showed significant differences between the testing centers.