Variety traits
Triticum aestivum L.
A complex of insoluble wheat proteins that forms the visco-elastic framework of dough and determines baking properties, grain grade, and market value.
In the reference 631 varieties crop Bread wheat, where this is mentioned in the description.
Soft wheat gluten consists mainly of gliadin and glutenin. Its quantity is measured as a percentage of grain mass, and its quality is determined by the ability to resist deformation using an IDK device or the gluten index. According to GOST 9353-2016, the requirements for wet gluten content for Class 1 are at least 32%, for Class 2 — 28%, for Class 3 — 23%, and for Class 4 — 18%.
Quality Group I (45–75 IDK units) is considered optimal for baking. During cultivation, gluten accumulation depends on the genetic potential of the variety, the timely application of nitrogen fertilizers, and weather conditions. The quality of the protein framework decreases due to damage by the sunn pest, sprouting in the ear, or improper grain drying temperatures, which cause protein denaturation.
General information about the subject — on the page Gluten.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
Triticum aestivum L. · Bread wheat
Kadri Järve 20%, Tallinna TÜ, Irena Jakobson 20%, Tallinna TÜ, Hilma Peusha 20%, Tallinna TÜ, Miroslav Valarik 10%, Institute of Experimental Botany, Centre of the Region Hana for Biotechnological and Agricultural Research, Tšehhi, Anne Ingver 15%, ETKI,
Triticum aestivum L. · Bread wheat
ISEA S.R.L
Triticum aestivum L. · Bread wheat
Balla Laszlo / Bedoe Zoltan / Lang Laszlo / Szunics Laszlo / Szunics Laszlone
Triticum aestivum L. · Bread wheat
Zoltán Bedő^^^László Láng^^^Ottó Veisz^^^Gyula Vida^^^Ildikó Karsai^^^László Szunics^^^Szücs Péter^^^Mariann Rákszegi^^^Klára Mészáros
Triticum aestivum L. · Bread wheat
Dr. Murányi István, Kompolt
Triticum aestivum L. · Bread wheat
Lietuvos agrarinių ir miškų mokslų centras
Triticum aestivum L. · Bread wheat
SELGEN A.S
Triticum aestivum L. · Bread wheat
Malopolska Hodowla Roslin Spolka z o.o.
Triticum aestivum L. · Bread wheat
Marinina Liubov Ivanivna, Lytvynenko Raisa Ivanivna, Maksymov Mykola Havrylovych, Babaiants Lazar Tihranovych, Parfentiev Mykhailo Hryhorovych, Reshetnykova Valentyna Semenivna, Ptashenchuk Oleksandr Mykytovych, Honcharuk Nina Oleksandrivna, Lytvynenko My
Triticum aestivum L. · Bread wheat
Agri-Obtentions S.A., Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement (INRAE)
Triticum aestivum L. · Bread wheat
Nordic Seed A/S
Triticum aestivum L. · Bread wheat
Dario Fossati
Triticum aestivum L. · Bread wheat
I. Panayotov, I. Todorov, I. Stoeva, K. Kostov, N. Tsenov, T. Petrova, I. Iliev, K. Malinski
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
Czimbalmos Agnes / Fitosne Dr. Hornok Maria / Jover Janos / Gyoeri Zoltan
Triticum aestivum L. · Bread wheat
V. Jorion & Fils S.A.
Triticum aestivum L. · Bread wheat
Fazekas Miklos / Kovacs Erzsebet / Bosnyak Imre / Chrappan Gyoergy / Czimbalmas Agnes
Triticum aestivum L. · Bread wheat
Lietuvos agrarinių ir miškų mokslų centro filialas Žemdirbystės institutas
Triticum aestivum L. · Bread wheat
Vytautas Ruzgas (50%), (Lithuanian Research Centre for Agriculture and Forestry) Reine Koppel (30%), Anne Ingver (10%), Merlin Haljak (10%) Centre of Estonian Rural Research and Knowledge
Triticum aestivum L. · Bread wheat
Tapio Juuti 65%, Hans Küüts 10%, Anne Ingver 10%, Reine Koppel 10%, Mati Koppel 5%
Triticum aestivum L. · Bread wheat
N. Tsenov, K. Kostov, I. Todorov, I. Stoeva, T. Petrova, I. Iliev, V. Kiryakova
Triticum aestivum L. · Bread wheat
Florimond Desprez Veuve et Fils, FR
Triticum aestivum L. · Bread wheat
I. Todorov, D. Atanasova, I. Panayotov, N. Tsenov, K. Kostov, I. Stoeva, I. Iliev, T. Petkova, V. Ivanova, I. Ivanova