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
Saaten Union Recherche (FR)
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
CRAW-DPT SCIENCES DU VIVANT - UNITÉ D'AMÉLIORATION
Triticum aestivum L. · Bread wheat
Petr Laml
Triticum aestivum L. · Bread wheat
Saatzucht Donau GmbH, Probstdorf AT
Triticum aestivum L. · Bread wheat
SAATZUCHT DONAU GESMBH&COKG
Triticum durum Desf. · Durum wheat
CO.NA.SE SOC.COOP.AGR
Triticum aestivum L. · Bread wheat
SAULESCU NICOLAEITTU GHEORGHEMUSTATEA POMPILIUITTU MARIANAPETCU ELENA
Triticum aestivum L. · Bread wheat
Zoltán Bedő^^^László Láng^^^Ottó Veisz^^^Gyula Vida^^^Ildikó Karsai^^^Mariann Rákszegi^^^Klára Mészáros
Triticum aestivum L. · Bread wheat
SAULESCU NICOLAEITTU GHEORGHEMUSTATEA POMPILIUCIURA AURELITTU MARIANAPETCU ELENA
Triticum durum Desf. · Durum wheat
RAGT SA (FR)
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Peter Kunz
Triticum aestivum L. · Bread wheat
SECOBRA RECHERCHES S.A.S
Triticum aestivum L. · Bread wheat
LIMAGRAIN EUROPE
Triticum aestivum L. · Bread wheat
Lantmaennen ek foer
Triticum aestivum L. · Bread wheat
UO «GRODNENSKIJ GOSUDARSTVENNYJ AGRARNYJ UNIVERSITET»
Triticum aestivum L. · Bread wheat
PLANT BREEDING INTERNATIONAL CAMBRIDGE
Triticum aestivum L. · Bread wheat
Pyter IAnosh, Khady Heza, Sundy Tamosh, Marton L. Chaba,
Triticum aestivum L. · Bread wheat
Jerkovic Zoran, Jevtic Radivoje, Hristov Nikola, Mladenov Novica,
Triticum durum Desf. · Durum wheat
Societa Produttori Sementi S.p.A
Triticum aestivum L. · Bread wheat
Zoltán Bedő^^^László Láng^^^Ottó Veisz^^^Gyula Vida^^^Ildikó Karsai^^^Mariann Rákszegi^^^Klára Mészáros
Triticum aestivum L. · Bread wheat
Zoltán Bedő^^^László Láng^^^Ottó Veisz^^^Gyula Vida^^^Ildikó Karsai^^^Mariann Rákszegi^^^Klára Mészáros
x Triticosecale Wittm. ex A. Camus · Triticale
Institut za ratarstvo i povrtarstvo, Novi Sad (RS)
Triticum aestivum L. · Bread wheat
Saaten Union Recherche (FR)
Triticum aestivum L. · Bread wheat
Institute of field and vegetable crops - Novi Sad (SR)