Gluten proteins are primarily responsible for the end-use wheat quality and quite a number of methods for gluten quality evaluation was suggested and applied. The aim of the work presented here was to examine the genotype effect on the ratio of wet gluten to total protein content (WG/P), as measure of wet gluten production per protein unit. Ten winter wheat cultivars of Agricultural Institute Osijek were included in this study. Signifi cant (P<0.05) difference in
WG/P ratio was noticed among analyzed cultivars. The ratio of the wet gluten to protein content varied within a broad range depending on genotype. The data showed that, with regard to Gluten Index (GI) value, cultivars with WG/P ratio range from 2.7 to 3.0 had optimal baking characteristics of gluten (GI varied between 75 and 90), while cultivars with strong gluten characteristics (GI>90), known as improvers, had WG/P ratio between 2.3 and 2.4. Signifi cant (P<0.05)
negative correlation (r=-0.622) was determined between GI and WG/P ratio.Bjelančevine glutena imaju ključan utjecaj na kakvoću pšenice i preradbenu vrijednost brašna. Cilj rada bio je ispitati u kojoj mjeri je omjer vlažnog glutena i ukupnih bjelančevina (WG/P), kao mjera dobivene količine glutena po jedinici ukupnih bjelančevina, karakteristika genotipa. U radu je analizirano 10 kultivara ozime pšenice Poljoprivrednog instituta Osijek. Kultivari se značajno razlikuju (p<0,05) po vrijednostima omjera WG/P. Kultivari S. Žitarka, Barbara, Žitarka i Golubica s omjerom WG/P između 2,7 i 3,0 pokazali su optimalna tehnološka svojstva. Gluten indeks ovih
kultivara kreatao se od 75 do 90, dok su kultivari Srpanjka, Ana i Demetra, inače poznati kao poboljšivači obzirom na vrijednost GI>90, imali omjer WG/P između 2,3 i 2,4. Statistički značajna (p<0,05) negativna korelacija (r=-0,622) utvrđena je između GI i omjera WG/P
