Acta Scientiarum Polonorum Technologia Alimentaria

Abstract Technological quality of grain and flour of milling mixtures ‘Omega’ + ’Igna’ + ’Henika’ and ‘Omega’ + ’Igna’ + ’Banti’, made of three varieties of grain mixed in equal proportion were compared to quality of wheat which was cultivated in mixtures of the same varieties. Before sowing those varieties were compiled in equal proportion. ‘Omega’ and ‘Igna’ are varieties susceptible to infestation by fungi unlike ‘Henika’ and ‘Banti’ varieties. Wheat was cultivated with or without fungicide protection. Hectolitre weight, content of low molecular SDS-soluble protein and number of insoluble protein in flour were more profitable for mixtures made of pure stands than variety mixtures. As far as vitreousness of grain, milling properties of grain, content of protein in grain and SDS + ME-soluble protein are concerned the quality of variety mixtures was higher for the variety mixture in comparison with mixtures made of pure stands. Fungicide protection in the cultivation of pure varieties and varieties mixtures increased value of hectolitre weight and filling and uniformity of grain.