The quality of the wheat (Triticum aestivum L.) grain is determined by several factors that lead to different physical, chemical, and/or rheological characteristics. Our aim was to evaluate the effects of the type of cultivar quality and agricultural region of production on parameters that define the commercial and industrial quality of wheat. A total of 3,486 wheat samples were collected from producer lots. The samples corresponded to commercial cultivars classified according to the quality type following a system used in Argentina which is based on the combination of commercial and baking quality indicators. These wheat varieties were produced in three different regions according to resource availability (fertility of the soil and average rainfall). The technological quality of the different grain samples and flours was determined by means of physicochemical analyses. The samples from the region of high resource availability with higher productivity and lower industrial quality differed from those from the regions of low and medium resource availability. Grain test weight and ash content were significantly affected by the interaction between the quality group of the cultivars and the region of origin. Grain protein and gluten contents were mainly conditioned by the resource availability of the region. However, the quality of the gluten was genetically conditioned by quality group of the cultivars. As results of the relationships among these parameters, most of the variables of flour quality (color, deformation energy, tenacity/extensibility ratio, and farinograph stability) would be explained by the interaction between the cultivar and the environment where it was grown.

中文翻译：

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环境和品种对阿根廷潘潘平原生产的面包小麦技术品质的影响

小麦的品质（Triticum aestivumL.) 颗粒由导致不同物理、化学和/或流变特性的几个因素决定。我们的目的是评估品种质量类型和农业生产区域对定义小麦商业和工业质量的参数的影响。从生产批次中总共收集了 3,486 个小麦样品。样品对应于根据质量类型分类的商业栽培品种，遵循阿根廷使用的系统，该系统基于商业和烘焙质量指标的组合。根据资源可用性（土壤肥力和平均降雨量），这些小麦品种在三个不同的地区生产。不同谷物样品和面粉的技术质量是通过物理化学分析来确定的。来自生产力较高、产业质量较低的资源高可用地区的样本与资源低、中资源可用地区的样本不同。粒重和灰分含量受品种品质组别与原产地交互作用显着影响。谷物蛋白质和麸质含量主要取决于该地区的资源可用性。然而，面筋的质量受栽培品种质量组的遗传条件影响。作为这些参数之间关系的结果，面粉质量的大多数变量（颜色、变形能、韧性/延展性比和粉质仪稳定性）可以通过品种与其生长环境之间的相互作用来解释。