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
Bedoe Zoltan / Lang Laszlo / Szunics Laszlo / Balla Laszlo / Vida Gyula / Szunics Laszlone / Karsai Ildiko / Veisz Otto
Triticum aestivum L. · Bread wheat
Kadri Järve 20%, Tallinna TÜ, Irena Jakobson 20%, Tallinna TÜ, Hilma Peusha 20%, Tallinna TÜ, Miroslav Valarik 10%, Institute of Experimental Botany, Centre of the Region Hana for Biotechnological and Agricultural Research, Tšehhi, Anne Ingver 15%, ETKI,
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
MTA Agrártudományi Kutatóközpont MGI, Martonvásár
Triticum aestivum L. · Bread wheat
ISEA S.R.L
Triticum aestivum L. · Bread wheat
Balla Laszlo / Bedoe Zoltan / Lang Laszlo / Szunics Laszlo / Szunics Laszlone
Triticum aestivum L. · Bread wheat
Zoltán Bedő^^^László Láng^^^Ottó Veisz^^^Gyula Vida^^^Ildikó Karsai^^^László Szunics^^^Szücs Péter^^^Mariann Rákszegi^^^Klára Mészáros
Triticum aestivum L. · Bread wheat
Dr. Murányi István, Kompolt
Triticum durum Desf. · Durum wheat
Szunics Laszlo / Bedoe Zoltan / Lang Laszlo / Szunics Laszlone / Balla Laszlo / Veisz Otto
Triticum aestivum L. · Bread wheat
Lietuvos agrarinių ir miškų mokslų centras
Triticum aestivum L. · Bread wheat
SELGEN A.S
Triticum aestivum L. · Bread wheat
Malopolska Hodowla Roslin Spolka z o.o.
Triticum aestivum L. · Bread wheat
Marinina Liubov Ivanivna, Lytvynenko Raisa Ivanivna, Maksymov Mykola Havrylovych, Babaiants Lazar Tihranovych, Parfentiev Mykhailo Hryhorovych, Reshetnykova Valentyna Semenivna, Ptashenchuk Oleksandr Mykytovych, Honcharuk Nina Oleksandrivna, Lytvynenko My
Triticum aestivum L. · Bread wheat
Agri-Obtentions S.A., Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement (INRAE)
Triticum aestivum L. · Bread wheat
Nordic Seed A/S
Triticum aestivum L. · Bread wheat
Dario Fossati
Triticum durum Desf. · Durum wheat
CONSERVATION VARIETY
Triticum aestivum L. · Bread wheat
I. Panayotov, I. Todorov, I. Stoeva, K. Kostov, N. Tsenov, T. Petrova, I. Iliev, K. Malinski
Triticum durum Desf. · Durum wheat
Societa Produttori Sementi S.p.A
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
Czimbalmos Agnes / Fitosne Dr. Hornok Maria / Jover Janos / Gyoeri Zoltan
Triticum aestivum L. · Bread wheat
V. Jorion & Fils S.A.
Triticum aestivum L. · Bread wheat
Fazekas Miklos / Kovacs Erzsebet / Bosnyak Imre / Chrappan Gyoergy / Czimbalmas Agnes
Triticum aestivum L. · Bread wheat
Lietuvos agrarinių ir miškų mokslų centro filialas Žemdirbystės institutas