Spring wheat mixtures in northern crop production: Quality characteristics

Authors

• H. Salovaara Department of Food Chemistry and Technology, University of Helsinki, SF-00710 Helsinki, Finland
• R. Karjalainen Departments of Plant Pathology and Plant Breeding University of Helsinki, SF-00710 Helsinki, Finland

DOI: https://doi.org/10.23986/afsci.72247

Abstract

Mixtures of two or three spring wheat cultivars (Tähti/Kadett; Tähti/Kadett/ Tapio) were grown on experimental plots and the resulting crops were analyzed by selected procedures to indicate breadmaking quality. The quality tests included tests on the protein content, sedimentation values and rheological properties of doughs. Comparisons between mixtures and the means of pure components did not show any definite variations in terms of major quality characteristics. The quality of mixtures appears to be predictable from the performance of the pure components. The present study suggests that mixtures give equal quality compared with pure stands.