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A field experiment was conducted to investigate the effect of nitrogen fertilizer applications on some quality components of wheat. For winter wheat genotypes (Ana Morava, Vizija, L-3027 and Perla) were grown at Small Grains Research Centre Kragujevac in three years (2005)(2006)(2007) at three levels of nitrogen fertilization (N 1 = 60 kg N ha -1 , N 2 = 90 kg N ha -1 and N 3 = 120 kg N ha -1 ). Zeleny sedimentation value and wet gluten content in divergent wheat genotypes were analyzed in depending on the nitrogen nutrition and years. Nitrogen fertilization significantly increased sedimentation value and wet gluten content. The highest increasing of both traits established in N 3 variant when applied 120 kg ha -1 of nitrogen. Genotypes reacted differently to N level increasing. Cultivar Perla had the highest value of sedimentation and wet gluten content and this cultivar the best reacted to increasing N levels. Statistically significant differences for sedimentation value and wet gluten content were found among cultivars, years, N-doses and for all their interactions. The results have shown that the best quality of wheat was with nitrogen applied of 120 kg N ha -1 . Correlation between nitrogen applications and sedimentation value was significant (r = 0.208*), while between N-doses and wet gluten content was high significant (r = 0.290**). Sedimentation value and wet gluten content positively correlated (r = 0.783**).

Cereal Chem. 79(5):720-725Flour mill streams obtained by milling grain of 10 bread wheat cultivars grown in the Skopje region of Macedonia were analyzed for rheological and breadmaking quality characteristics and for composition of gliadins and HMW-GS. The objective of this study was to examine the relationships between the composition of gluten proteins and breadmaking quality, as well as to determine the importance of gluten proteins for technological quality of flour mill streams. The grain was milled in an experimental mill according to a standardized milling procedure, with three break and three reduction passages. The addition of two vibratory finishers in the milling scheme enabled better separation of bran. A smallscale baking method for evaluation of the breadmaking properties was developed, and electrophoretic methods including acid-PAGE and SDS-PAGE were used to determine the composition of the gluten proteins. There were significant differences in the degree of dough softening of individual and total flour fractions of the flour mill streams for cultivars with different alleles from six loci, for farinograph water absorption from seven loci, and for bread loaf volume and crumb quality score from six loci. The Glu-1 quality scores for the wheat cultivars investigated were 3-9 and proved to be a useful indicator of breadmaking quality. The novel feature of the investigation related to the breadmaking potential of the flour mill streams compared with straight-run flours.

three experimental years under different environmental factors. The experiment was set up as a randomized block design in three replications. Differences in the average values of grain weight spike-1 among tested cultivars were determined in all three years. On average, for all genotypes, grain weight spike-1 was highest (2.32g) in the first experimental year (2005/06), and lowest (1.95g) in the second year (2006/07). For all investigated wheat cultivars, in the third experimental year, the average value of grain weight spike-1 was 2.24g, while the total average value for all cultivars and three experimental years was 2.17g. 'Ana Morava' had the highest average values for grain weight spike-1 in all three experimental years, while the lowest grain weight spike-1 was obtained in 'Balkan' (1.81g) in the second year 'Lasta' (1.40g) and in the third experimental year 'Partizanka' (1.91g). On average, 'Ana Morava' had the

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