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
Poljoprivredni Institut Osijek, HR
Triticum aestivum L. · Bread wheat
LOCHOW-PETKUS
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Avena sativa L. · Oat
Serasem Recherches et Sélections Végétales
Triticum aestivum L. · Bread wheat
LIMAGRAIN NEDERLAND
Triticum durum Desf. · Durum wheat
Universitaet Hohenheim
Triticum aestivum L. · Bread wheat
Secobra Recherches
Triticum aestivum L. · Bread wheat
Vija Strazdina (50%), Maija Ceraukste (30%), Mara Bleidere (20%), SPP State Stende Cereals Breeding Institute
Triticum aestivum L. · Bread wheat
Florimond Desprez Veuve et Fils, FR
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Raiffeisen Zentralgenossenschaft eG
Triticum aestivum L. · Bread wheat
ShAMANIN VLADIMIR PETROVICh / P'YaNOV VLADIMIR PANTELEEVICh / KOLMAKOV YuRIJ VLADIMIROVICh / LEONT'EV SERAFIM IVANOVICh / HRAMTSOVA NATAL'Ya VASIL'EVNA / SERYuKOV GERMAN MIHAJLOVICh / GOLOVKO GALINA VLADIMIROVNA
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Triticum aestivum L. · Bread wheat
State Stende Cereals Breeding Institute
x Triticosecale Wittm. ex A. Camus · Triticale
Saatzucht Dr. Hege GbR
Triticum aestivum L. · Bread wheat
Ets Claude Camille Benoist SA (FR)
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Agroprogress Ltd.
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Zoltán Bedő^^^László Láng^^^Ottó Veisz^^^Gyula Vida^^^Mariann Rákszegi
Triticum durum Desf. · Durum wheat
RUEMKER| Just-Hinrich von Ruemker (+)
Triticum aestivum L. · Bread wheat
SELGEN A.S
Triticum aestivum L. · Bread wheat
Tapio Juuti 65%, Hans Küüts 10%, Anne Ingver 10%, Reine Koppel 10%, Mati Koppel 5%
Triticum durum Desf. · Durum wheat
GAE Recherche SA (FR)
Triticum aestivum L. · Bread wheat
Saatbau Linz eGen (Erwerbs- und Wirtschaftsgenossenschaft)
Triticum aestivum L. · Bread wheat
Tibor Csemy, Gyula Zalabai,
Triticum durum Desf. · Durum wheat
Eurodur S.A.