Variety traits

Gluten

Gluten is a complex of water-insoluble wheat proteins that forms the structure of dough. Its quantity and quality are genetically determined varietal traits that define the technological value of the grain.

Mentioned in descriptions 3 027 varieties reference book.

Gluten is a complex of water-insoluble proteins (gliadin and glutenin) that forms when flour is mixed with water. In dough, it creates an elastic framework that retains carbon dioxide, which determines the volume, porosity, and shape of bakery products.

The ability to accumulate protein and form gluten is a genetically determined varietal trait. Indices are evaluated by quantity (percentage of sample weight) and quality, which is measured by the gluten deformation index (GDI), reflecting the protein's ability to resist compression.

In addition to genetics, gluten content is influenced by agronomic practices, including nitrogen fertilization, and environmental factors during the grain-filling period. Gluten quality can significantly deteriorate under the influence of pests, such as the Eurygaster bug, even when a high overall protein level is maintained.

Sources10

Breakdown by crop

Gluten — soft wheat 631 Gluten — Durum Wheat 167 Triticale Gluten 32 Spelt Gluten 20 Wheat Gluten 14 Gluten — Common Wheat 7 Gluten in Emmer 5 Gluten in Triticum monococcum L. 3

Found in these crops

Bread wheat 807 Durum wheat 292 Triticale 49 Spelt 25 Wheat 23 Einkorn wheat 10 Bread wheat 10 Oat 6 Emmer 5 x Tritordeum (Hordeum chilense x Triticum turgidum) 2 Buckwheat 1 Indian dwarf wheat 1

Varieties that feature this in their description

Selection based on the description text, not official resistance ratings: such data is not available in registers. Mention indicates that the trait is discussed in the variety's sources; see the variety's profile for details on what is specifically stated.

Talsis

Active

Triticum aestivum L. · Bread wheat

APP Agroresursu un ekonomikas institūts

EE LV

6 records

RGT Depot

Active

Triticum aestivum L. · Bread wheat

RAGT 2N S.A.S

6 records

Mv Béres

Protection expired

Triticum aestivum L. · Bread wheat

Bedoe Zoltan / Lang Laszlo / Szunics Laszlo / Veisz Otto / Vida Gyula / Karsai Ildiko / Szuecs Peter / Szunics Laszlone / Juhasz Angela

HU RO

5 records

Kraljica

Active

Triticum aestivum L. · Bread wheat

Poljoprivredni Institut Osijek, HR

HR SI

5 records

Catervo

Active

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Variety traits

Maturity group 89 063
Yield 67 000
Vigor 53 548
Plant height 51 504
Lodging 50 198
Taste and aroma 36 010
Variety origin 29 523
Productivity 27 845

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Text source

This summary is compiled from the publications listed in the sources and verified by an editor. It contains no legally significant information; it provides agronomic context for registry data rather than the registry data itself.