Rheological properties of wheat varieties with different endosperm structures

Ten soft red and ten hard red winter wheat varieties grown in Hungary were involved in a three-year experiment (1997-1999) to characterise their theol ogical properties (Brabender Farinograph, 10 gram-Mixograph, and Chopin Alv eograph), gluten and protein contents (Inframatic 8611), and kernel hardnes s (Perten SKCS 4100). Ten mixograph parameters were selected in order to ma intain a good representation of dough properties. The correlations between the endosperm structure and the theological quality were examined using var iance analysis with one and two factors. The difference between the hardnes s index of hard and soft varieties was strongly significant (P <0.001). Har d wheat varieties had significantly higher protein content, water absorptio n, P and W values, mixograph value and with at the 8(th) minute, and area u nder the curve (P <0.05) in all three years than the soft wheats. The endos perm structure had a significant effect on almost every parameter with the exception of alveograph G and L values, farinograph quality number (QN). gl uten spread and kernel weight. Among the years, there were only significant differences in wet gluten content, protein content, QN and kernel weight. The interaction of the two factors influenced QN.