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
Biogranum D.O.O.,Milana20,Novi Sad, Serbia
Triticum aestivum L. · Bread wheat
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR
Triticum durum Desf. · Durum wheat
SANTACROCE GIOVANNI S.P.A.
Triticum aestivum L. · Bread wheat
HAO-DEMETER - Cereal Institute
Triticum durum Desf. · Durum wheat
MAL'ChIKOV PETR NIKOLAEVICh / MYaSNIKOVA MARINA GERMANOVNA / NATOLI VINCENZO
x Triticosecale Wittm. ex A. Camus · Triticale
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Triticum aestivum L. · Bread wheat
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
x Triticosecale Wittm. ex A. Camus · Triticale
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR
Triticum aestivum L. · Bread wheat
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Triticum durum Desf. · Durum wheat
Groupement Agricole Essonnois (FR)
Triticum aestivum L. · Bread wheat
BLONDEAU
Triticum turgidum L. subsp. dicoccum (Schrank ex Schübl.) Thell. · Emmer
Kovacs Geza
Triticum aestivum L. · Bread wheat
Nickerson International Research S.N.C.
Triticum aestivum L. · Bread wheat
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Triticum durum Desf. · Durum wheat
UNCAC
Triticum aestivum L. · Bread wheat
Erhard Eher
Triticum durum Desf. · Durum wheat
Northrup King Semences SA (FR)/Ets Claude Camille Benoist SA (FR)
Triticum aestivum L. · Bread wheat
Franziska Loschenberger
Triticum turgidum L. subsp. dicoccum (Schrank ex Schübl.) Thell. · Emmer
Uniwersytet Warmińsko-Mazurski w Olsztynie
Triticum durum Desf. · Durum wheat
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Triticum aestivum L. · Bread wheat
SVERIGES UTSADES
Triticum aestivum L. · Bread wheat
RAGT
Triticum aestivum L. · Bread wheat
Florimond Desprez Veuve et Fils, FR
Triticum aestivum L. · Bread wheat
Lyfenko Lina Semenivna, Rodenko Halyna Anatoliivna, Podust IUrii Ivanovych, Nakonechnyi Mykola IUriiovych, Narhan Tetiana Pavlivna, Fedchenko Volodymyr Pavlovych, Yeryniak Mykola Ivanovych, Lyfenko Savelii Pylypovych,