8th INTERNATIONAL WHEAT CONFERENCE

Raweta cv. by 10%. Grains of investigated cultivars from both technologies were characterized
by the high falling number which bears the low amylolytic enzymes activity.
Grains of Nawra and Bombona cultivars showed the higher falling number in intensive
technology, whereas grains of the Raweta cultivar in integrated technology. The studied
production technologies in a small degree had the effect on gluten quality formulated by
its flowness. The Nawra and Bombona cultivars did not show a change in the flowness of
gluten under the influence of studied production technologies, whereas the Raweta cultivar
had more beneficial value of this property in intensive technology.
Conclusions
1. The evaluated production technologies distinguished a yield and quality of studied
spring wheat grains.
2. The higher content of gluten was in grains of the studied spring wheat cultivated in
intensive technology.
3. Production technologies had no influence on gluten quality formulated by its flowness
in Nawra and Bombona cultivars
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