Influence Of Fusariosis In The Biochemical And Rheological Properties Of Different Wheat Cultivars

Fusarium spp. infection of cereal grain is a common problem, which can result in a decline of grain quality. The objective in this study was to understand the correlation between different degrees of infestation and the quantitative-qualitative changes in flour. The effects of different grades of infection of Fusarium were evaluated on: thousand kernel weight, wet gluten (WG), protein content, Zeleny sedimentation (ZS) and Falling Number (FN). Some of the most important rheological tests used in the industry were conducted on wheat flour of all varieties: Mixolab and GlutoPeak Test. The disease index average was 14.07 % varying from 4.07 % to 34.3% .The crude protein content was not significantly affected by the Fusarium spp. infection; on the contrary, FN, ZS and WG showed distinctively decreased values in all the infected cultivars.