Assessment of Grain Technological Qualities of Newly Originated Common Winter Wheat (Triticum aestivum L.) Lines

Common wheat (Triticum aestivum L.) is the most widely grown and consumed cereal crop for the majority of the world's population. The most important issue in breeding studies is the development of high yielding varieties with high grain quality. The main objective of the present study was to assess grain technological qualities of eleven newly originated common winter wheat lines and to establish the traits phenotypic variability and correlations between them. For three years (2018–2020), main physical properties and quality characteristics of the grain were determined in the grain quality testing laboratory of the Institute of Agriculture and Seed Science “Obraztsov chiflik”. Regarding physical properties, AL-3, AL-5 and AL-9 had the highest 1000-kernel weight, while the highest test weight in AL-7 and AL-8 was observed. The best results for wet gluten yield in AL-4 (21.2%) and AL-2 (21.0%) lines were found. AL-2 line was also distinguished by the highest rate of gluten release and gluten extensibility, while the highest bread-making strength index and sedimentation value were ascertained in AL-4. AL-2 and AL-4 lines can be used as a genetic source in wheat breeding for varieties with improved grain quality creation. Significant positive correlations (r=0.576) was found between 1000-kernel weight and test weigh, as well as between gluten release and gluten extensibility (r=0.643).