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Fusarium head blight (FHB) is one of the major threats for wheat production worldwide. It reduces yield, quality, and feeding value of wheat grains. In addition, mycotoxins produced by Fusarium pathogens can have a negative effect on livestock and human health. The aim of this study was to assess changes in technological quality traits and end-use quality of winter wheat varieties after artificial inoculation with Fusarium spp. over three years. Differences in dough development duration and extensibility were measured as the means of relative reductions due to different environments and varieties’ characteristics. Differences in dough softening during kneading were determined as the means of relative increases due to FHB inoculation. In addition, dough had reduced strength, was stickier, and therefore was more difficult to handle, due to a decrease of the average energy value and resistance to extension in FHB-inoculated wheat, compared to naturally infected plants. Dough development time, stability, and resistance usually varied in a similar way, with FHB-resistant varieties showing a good response to FHB inoculation and maintaining good quality. Increasing the level of Fusarium spp. contamination in more FHB-susceptible wheat varieties worsened their technological quality, primarily, the sedimentation value and the gluten index, and hence had a negative effect on the rheological properties.

Fusarium Head Blight Infestation in Relation to Winter Wheat End-Use Quality—A Three-Year Study