Paper Title
Influence of Wheat Varietal Mixtures on Yield Stability, Grain Quality and Flour Rheological Properties

Abstract
In this experiment therewerefourseededvarietiesofwheat (Butterfly, Illusion, Lorien, Vanessa) to threegroupsofsowing, thefirstgroupcontainedofthepureseededvarieties (pureButterfly, pureIllusion, pureLorien, pure Vanessa), the second groupcontainedof a mixtureofvarietiesthatweresown in a narrow lines (Butterfly + Lorien, Butterfly + Vanessa, Illusion + Lorien, Illussion + Vanessa), and thethirdgroupcontainedalsoofthesamemixtureofvarieties, but theywereseeded in a broad lines, each variety wasdivided in threereplications, these threereplicationsofeach variety weremixed to form in the end 12 samples. Theresultsshowedthatthebakingqualitywasbetter in caseofthe single growing variety withlowdifferences. The protein contentwashigher in caserow by rowseeding. Thehighestbakingqualityreached in the single variety “Butterfly” and itsmixtures. The variety “Vanessa” had thelowest protein content, but itwasincreased to 9,39 % in themixturewiththe variety “Butterfly”. Thestalklengthwasinfluenced by the variety ortherewasan influence ofthemixtureoftwovarieties. Statisticallydifferentresultswereonly in caseofthenumberofspikesbeforeharvest. Thetilleringcapacityofwheat has made anintensertillering and thenumberofspikeswas a little bit higher in the case ofrow by rowseeding. In othervariantstherewerelowdifferences. Ourworkwassupported by theresearchproject No. NAZV QK1910046 ofthe Ministry ofAgricultureofthe Czech Republic. Keywords - Organicfarming, Bakingquality, Protein content, Tilleringcapacity, Wheatvarieties.