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
Hodowla Roslin Smolice Sp.z o.o Grupa IHAR
Triticum aestivum L. · Bread wheat
Kärntner Saatbau reg.Gen.m.b.H.
Triticum aestivum L. · Bread wheat
Istropol Solary a.s., Horné Myto SK
Triticum monococcum L. · Einkorn wheat
Laura Gazza^^^Norberto Pogna^^^Pierino Cacciatori
Triticum aestivum L. · Bread wheat
Lietuvos agrarinių ir miškų mokslų centras
Triticum durum Desf. · Durum wheat
GENETIC SERVICES S.R.L.
Triticum aestivum L. · Bread wheat
Bc Institut d.d. Zagreb (HR)
Triticum aestivum L. · Bread wheat
Matuz Janos / Kertesz Zoltanne / Kertesz Zoltan / Banhidy Judit / Csoesz Laszlone / Beke Bela / Cseuz Laszlo / Mesterhazy Akos / Acs Peterne / Falusi Janos / Petroczi Istvan / Papp Maria
Triticum aestivum L. · Bread wheat
Pauk Janos / Cseuz Laszlo / Lantos Csaba / Papp Maria / Beke Bela / Ovari Judit / Pugris Tamas
Triticum aestivum L. · Bread wheat
Poljopri. Inst. Osijek (HR)
Triticum aestivum L. · Bread wheat
SAULESCU NICOLAEITTU GHEORGHEMUSTATEA POMPILIUITTU MARIANAMARINCIU CRISTINA MIHAELASERBAN GABRIELAMANDEA VASILECIUCA MATILDA
Triticum durum Desf. · Durum wheat
HAO-DEMETER - Cereal Institute
Triticum aestivum L. · Bread wheat
Lietuvos agrarinių ir miškų mokslų centras
Triticum durum Desf. · Durum wheat
GENETIC SERVICES S.R.L.
Triticum durum Desf. · Durum wheat
GENETIC SERVICES S.R.L.
Triticum durum Desf. · Durum wheat
INIAV - Instituto Nacional de Investigacao Agraria e Veterinaria.
Triticum aestivum L. · Bread wheat
Hodowla Roslin Smolice Sp.z o.o Grupa IHAR
Triticum aestivum L. · Bread wheat
Biogranum D.O.O.,Milana20,Novi Sad, Serbia
Triticum aestivum L. · Bread wheat
Bc Institut d.d. Zagreb (HR)
Triticum aestivum L. · Bread wheat
Bc Institut d.d. Zagreb (HR)
Triticum durum Desf. · Durum wheat
Societa Produttori Sementi S.p.A
Triticum aestivum L. · Bread wheat
Prof. dr Borislav Kobiljski - Biogranum d.o.o., Novi sad
Triticum aestivum L. · Bread wheat
Biogranum D.O.O.,Milana20,Novi Sad, Serbia
Triticum aestivum L. · Bread wheat
Biogranum D.O.O., Milana 20, Novi Sad, Serbia