Variety traits
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.
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.
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Triticum durum Desf. · Durum wheat
Pioneer Overseas Corporation, Pioneer Hi-Bred Italia S.r.l.
Triticum durum Desf. · Durum wheat
Verneuil Semences de Provence (FR)
Triticum aestivum L. · Bread wheat
Reine Koppel 70% / Anne Ingver 15% / Bulat Islamov 10% / Merlin Haljak 5%
Triticum aestivum L. · Bread wheat
Nordic Seed A/S
Triticum aestivum L. · Bread wheat
Agro Bio Seed Ltd, BG
Triticum aestivum L. · Bread wheat
Dobroudja Agricultural Institute - General Toshevo (BG)
Triticum durum Desf. · Durum wheat
Vida Gyula / Veisz Otto / Bedoe Zoltan / Lang Laszlo / Karsai Ildiko / Puskas Katalin / Karolyine Cseploe Monika
Triticum durum Desf. · Durum wheat
Vida Gyula / Veisz Otto / Bedoe Zoltan / Lang Laszlo / Karsai Ildiko / Puskas Katalin
Triticum aestivum L. · Bread wheat
Ottó Veisz^^^Zoltán Bedő^^^László Láng^^^Gyula Vida^^^László Szunics^^^Ildikó Karsai^^^Mariann Rákszegi^^^Klára Mészáros
Triticum aestivum L. · Bread wheat
Dora Boyadzhieva
Triticum durum Desf. · Durum wheat
Vida Gyula / Veisz Otto / Bedoe Zoltan / Lang Laszlo / Karsai Ildiko / Puskas Katalin
Triticum aestivum L. · Bread wheat
Bedoe Zoltan / Lang Laszlo / Szunics Laszlo / Balla Laszlo / Vida Gyula / Szunics Laszlone / Karsai Ildiko / Veisz Otto
Triticum aestivum L. · Bread wheat
Bedoe Zoltan / Lang Laszlo / Szunics Laszlo / Balla Laszlo / Vida Gyula / Szunics Laszlone / Karsai Ildiko / Veisz Otto
Triticum aestivum L. · Bread wheat
Bedoe Zoltan / Lang Laszlo / Veisz Otto / Vida Gyula / Szunics Laszlo / Karsai Ildiko / Rakszegi Mariann / Meszaros Klara / Szuecs Peter / Szunics Laszlone
Triticum aestivum L. · Bread wheat
MTA Agrártudományi Kutatóközpont MGI, Martonvásár
Triticum durum Desf. · Durum wheat
Vida Gyula / Veisz Otto / Bedoe Zoltan / Lang Laszlo / Karsai Ildiko
Triticum aestivum L. · Bread wheat
Zoltán Bedő^^^László Láng^^^Ottó Veisz^^^Gyula Vida^^^Klára Mészáros^^^Mariann Rákszegi^^^Ildikó Karsai
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Triticum durum Desf. · Durum wheat
Universita degli Studi di Catania Istituto di Agronomia Generale e Coltivazioni Erbacee
Triticum durum Desf. · Durum wheat
T.Dimitrov, T. Petrova, I. Stoeva, I. Iliev, V. Kiryakova
Triticum aestivum L. · Bread wheat
MTA Agrártudományi Kutatóközpont MGI, Martonvásár
Triticum aestivum L. · Bread wheat
Balla Laszlo / Bedoe Zoltan / Lang Laszlo / Szunics Laszlo / Szunics Laszlone / Karsai Ildiko
Triticum durum Desf. · Durum wheat
Szunics Laszlo / Vida Gyula / Bedoe Zoltan / Lang Laszlo / Szunics Laszlone / Veisz Otto