THE PROCESSES DURING GRAIN-FILLING AND THEIR IMPACT ON QUALITY OF WHEAT GRAIN INTENDED FOR MILL AND BAKERY INDUSTRY

Pšenica (Triticum aestivum L.) najvažnija je žitarica za proizvodnju mlinarsko-pekarskih proizvoda. Proces nalijevanja zrna karakterizira nakupljanje organskih i mineralnih tvari u zrnu. Mnogi čimbenici mogu utjecati na proces nalijevanja i kvalitetu zrna pšenice, a neki od njih su: temperatura zraka, oborine, genotip, bolesti i štetnici te primijenjena agrotehnika. Svi ovi čimbenici utječu na kvalitetu zrna pšenice za mlinsko-pekarsku industriju. Temperaturni stres koji se dogodi tijekom ranog perioda nalijevanja zrna, dovodi do najvećeg povećanja sadržaja proteina u pšenici. Promjene u temperaturi mogu utjecati na akumulaciju i sintezu α-amilaze u zrnu. Kao i tijekom temperaturnog stresa, u nedostatku vode smanjuje se sadržaj škroba u zrnu. Mnoge bolesti i štetnici pšenice mogu negativno utjecati na usjev, uključujući smanjenje prinosa i hektolitarske mase.Wheat (Triticum aestivum L.) is the most important cereal for the production of milling and bakery products. Grain filling process is often characterized by accumulation of organic and mineral matter in grain. Grain-filling process and quality of wheat are affected by several factors, including: air temperature, rainfall, genotype, diseases and pests, and applied crop management practices. All, above-mentioned factors influence grain quality for bakery industry and milling business. High temperature stress during the early grain-fill period has been shown to increase wheat grain protein content. Changes in temperature can affect the accumulation and synthesis of α-amylase within the grain. Water stress, similar to high temperature, decreases starch accumulation in the grain. Many diseases and pests can have a negative impact on wheat crop, including decreasing yield and test weight