The effects of nitrogen nutrition and glutenin composition on the gluten quality in wheat genotypes

) to wheat cultivars chosen according to the structure of their high molecular weight glu-tenin subunits (HMW-GS) at the Glu-D1 locus. Four genotypes with HMW-GS 2 + 12 and another four with HMW-GS 5 + 10 were used in the study. The ana-lysis of gluten quality involved the wet gluten content and rheological proper-ties determined by the sensory and instrumental methods (“Instron 4301”). It was determined that in all the cultivars the wet gluten content increased signi-ficantly (P < 0.05) in parallel with N rate increase. The cultivars reacted diffe-rently regarding their wet gluten rheological properties. Libellula, a cultivar with poor bread making quality (HMW-GS 2 + 12), did not react to different N rates. Sremica, a cultivar with excellent bread making quality (HMW-GS 5 + 10), re-duced its gluten quality as the N rate increased. The values obtained by the instrumental method “Instron 4301” at 90% wet gluten compression varied wi-dely (from 0.002 to 0.041 kN). The increase of N fertilizer rate was significantly positively correlated (r