IMPACTS OF DELAYED HARVEST ON SOME BAKING QUALITY CHARACTERISTICS OF WINTER-WHEAT

In the years from 1991 to 1994 ripening dynamics of wheat was studied at Nagygombos experimental site. The main objective was to study the c hanging of baking quality characteistics of some Martonvasar winter br ead wheat varieties (MvM, Mv 18, Mv 19 and Mv 21) as effected delayed harvest and late nitrogen topdressing. The paper deals with the qualit y aspects (the water adsorbing capacity of the flour, the elasticity o f gluten and the changing of the farinograph-figures) of the experimen t. All wheat plots were harvested at four different Ones after full ma turity. According to the results, figures of water adsorbing capacity of the flour decreased to different extents due to delayed harvest. Th e elasticity of gluten did not change significantly. Rain and humidity had significant effects concerning the quality of wheat kernels. Prec ipitation and humidity induced some changes in wheat kernels decreasin g the reological capacity of flours and reducing the water adsorbing c apacity, however had an increase in the elasticity of gluten. The dela yed harvesting decreased the farinographic figures of the winther whea ts. The tendency of the changes was the same compared to that of the h ectolitre weight. According to the experiments, it could stated that t he resistance capacity of wheats for the delayed harvest was better th an in the 80'-s.