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
Khomenko Svitlana Olehivna, Kyrylenko Vira Viktorivna, Marynka Svitlana Mykolaivna, Kolomiiets` Lidiia Andriivna, Shelepov Volodymyr Vasyl`ovych, Vlasenko Volodymyr Anatoliiovych, Artemchuk Iryna Petrivna, Lohvynenko Valentyna Fedorivna, Morhun Volodymyr
Triticum durum Desf. · Durum wheat
Dechko Dechev, Rangel Dragov
Triticum durum Desf. · Durum wheat
Rangel Dragov, Krasimira Taneva
Triticum aestivum L. subsp. aestivum · Bread wheat
Yvette Milleliri c/o Agri Obtentions s.a.
Triticum durum Desf. · Durum wheat
APSOVSEMENTI S.P.A. / CO.NA.SE. CONSORZIO NAZIONALE SEMENTI S.R.L.
Triticum durum Desf. · Durum wheat
CREA-CENTRO DI RICERCA INGEGNERIA E TRASFORMAZIONI AGROALIMENTARI (CREA-IT-RM)
Triticum aestivum L. · Bread wheat
Khrapiichuk Petro Pavlovych, Malynovs`kyi Anton Stanislavovych, Pika IUrii Mykolaiovych, Sardak Mykola Oleksiiovych, Moskalets Valentyn Vitaliiovych, Moskalets` Vitalii Ivanovych,
Triticum aestivum L. · Bread wheat
Kucher Mykola Ivanovych, Bratuschak Serhii Petrovych, Artemchuk Iryna Petrivna, Morhun Volodymyr Vasylovych,
Triticum turgidum L. · Poulard wheat
Rangel Dragov, Krasimira Taneva, Spasimira Nqdyalkova, Violeta Bozhanova
Triticum aestivum L. · Bread wheat
Artemchuk Iryna Petrivna, Morhun Volodymyr Vasyl`ovych,
Triticum durum Desf. · Durum wheat
Groupement Agricole Essonnois (FR)
Triticum aestivum L. · Bread wheat
Semences Cargill SA (FR)
Triticum durum Desf. · Durum wheat
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Triticum L. · Wheat
CALCAGNO FORTUNATO
Triticum durum Desf. · Durum wheat
Semences Cargill SA (FR)
Triticum durum Desf. · Durum wheat
North Dakota State University (US)
Triticum durum Desf. · Durum wheat
Verneuil Recherche SA (FR)/Institut National de la Recherche Agronomique (FR)
Triticum aestivum L. · Bread wheat
Murashko Liudmyla Anatoliivna, Siroshtan Andrii Anatoliiovych, Hudzenko Volodymyr Mykolaiovych, Vlasenko Volodymyr Anatoliiovych, Kochmarskyi Valentyn Serhiiovych, Solona Valentyna Iosypivna, Khomenko Svitlana Olehivna, Demydov Oleksandr Anatoliiovych,
Triticum durum Desf. · Durum wheat
North Dakota State University (US)
Triticum durum Desf. · Durum wheat
Ecole Nationale Superieure Agronomique de Toulouse (FR)
Triticum L. · Wheat
CALCAGNO FORTUNATO
Triticum aestivum L. · Bread wheat
Cambier Semences (FR)
Triticum L. · Wheat
POGNA NORBERTO
Triticum monococcum L. · Einkorn wheat
"BG Agro Zemedelska kompaniya"EOOD - Varna (BG)