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The effect of preceding crop on the formation of rheological properties of dough of winter wheat genotypes (Triticum aestivum L.)

The article presents the results of a study on the influence of different preceding crops and growing season conditions on the variation of rheological properties of dough in winter bread wheat (Triticum aestivum L.) varieties and breeding lines. The aim of the study was to determine the effects of preceding crops on flour strength, dough tenacity, alveograph configuration, and the dough elasticity index of winter bread wheat varieties and breeding lines under contrasting hydrothermal conditions in the central Forest-Steppe of Ukraine. The highest average values of dough tenacity, alveograph configuration, and dough elasticity index were recorded in years with contrasting hydrothermal regimes. No significant effect of growing season conditions on flour strength was observed. On average across genotypes and years, higher rheological properties were obtained after soybean, green manure, and mustard, while lower values were observed after sunflower and maize. A weak (CV ≤ 5 %) and moderate (6 % ≤ CV ≤ 10 %) variation in dough rheological properties depending on the preceding crop was found. The variety MIP Roksolana and the breeding line Lutescens 37548 were distinguished by greater stability of the complex of rheological dough properties across different preceding crops. It was established that the main factors influencing alveograph configuration (43.1 %) and dough elasticity index (46.3 %) were growing season conditions. The interaction of the three factors (variety × year × preceding crop) had a substantial effect on flour strength (32.3 %). Dough elasticity was determined by both genotype (22.1 %) and year (27.8 %). The genotypic contribution ranged from 13.1 % (dough elasticity index) to 25.0 % (flour strength). The highest influence of preceding crop on flour strength was 3.2 %. A significant contribution of interactions between factors was also observed: variety × year (8.7–19.5 %), variety × preceding crop (8.0–16.6 %), and three-way interactions (17.9– 32.3 %) for the studied rheological properties. The revealed patterns of formation and variation in dough rheological properties depending on preceding crops and seasonal conditions should be taken into account in the cultivation of winter bread wheat varieties and breeding lines.

Key words: Triticum aestivum L., flour strength, dough tenacity, alveogram configuration, dough elasticity index, conditions of the year, preceding crop.

Pravdziva I.


Vasylenko N.


Khoroshko N.


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AGROBIOLOGY №1 2026