The Influence of Environmental Factors on The Technological Qualities of Wheat Cultivars

Abstract

The wheat represents the most widely used grain in the World, also in Balkans, it represents the main food product which is mostly used for the production of bread, pasta, and many other products. Based on the technological qualities of wheat flour, however, it depends on the use of wheat’s; for the purpose of technological qualities, a great role is played by the locality where the wheat is cultivated. In this particular paper one analyzed four domestic cultivars which were cultivated in two different sites, regarding the physical and chemical as well as rheology qualities, one observed a great deal of differences from the same cultivar but which is cultivated in different locations. The most prominent difference is observed with the flour of cultivar Evropa, whereby the wheat from Macedonia exhibits far worse technological qualities compared to that of Kosovo.

Keywords: wheat cultivar, environment, technological qualities, Europa.