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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 Bread wheat 10 Einkorn wheat 10 Oat 6 Emmer 5 x Tritordeum (Hordeum chilense x Triticum turgidum) 2 Sorghum 1 Pea 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.

Juno

Active

Triticum aestivum L. · Bread wheat

SK
3 records

Limbora

Active

Triticum aestivum L. · Bread wheat

SK
3 records

Goldblume

Terminated

Triticum aestivum L. · Bread wheat

DE
2 records

IS Spirion

Active

Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt

SK
3 records

Kata

Terminated

Triticum aestivum L. · Bread wheat

Poljoprivredni Institut Osijek, HR

HR
2 records

Felino

Terminated

Triticum aestivum L. · Bread wheat

IT
2 records

Dardo

Terminated

Triticum aestivum L. · Bread wheat

IT
2 records

Cicireddu

Active

Triticum durum Desf. · Durum wheat

IT
2 records

Alpe

Terminated

Triticum aestivum L. · Bread wheat

IT
2 records

Aszita

Terminated

Triticum aestivum L. · Bread wheat

DE
3 records

GK Diadur

Terminated

Triticum durum Desf. · Durum wheat

2 records

Viador

Protection expired

Triticum aestivum L. · Bread wheat

SK
3 records

Markola

Protection expired

Triticum aestivum L. · Bread wheat

SK
3 records

IS Solaris

Terminated

Triticum aestivum L. · Bread wheat

SK
3 records

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