Review article

WHEAT BREEDING AND BREADMAKING QUALITY IN AUSTRIA

M. Oberforster ; Bundesamt und Forschungzentrum fur Landwirtschaft, Institut fur Pflanzenbau, Wien
M. Werteker ; Bundesamt und Forschungzentrum fur Landwirtschaft, Institut fur Pflanzenbau, Wien

Abstract

There si an efficient wheat breeding in Austria, four enterprises are intensively occupied winter wheat, the divergent climatic and soil conditions make special demands on the breeding work. Among varieties - mostly awned- suitable for the semiarid Pannonic region essential progress with regard to yields has been achieved, nevertheless maintaining high quality standards. For cultivation in cool and moist regions emphasis of breeding is placed on varieties - mostly awnless - with good, moderate or low bread-making qualities. By cooperating with research institutions biotechnological methods are used increasingly in practical breeding. Wheat varieties are divided into nine (1 to 9) quality groups (BQGs) according to their suitabiliry for baking. Simple intervarietal correlations between parameters of bread-making quality were demonstrated. Most of the Austrian varieties highly suitable for bread-making (BQG 9, 8 and 7) contain the HMW glutenin subunits Glu-B1 7+9 and Glu-D1 5+10. Varieties with medium or low baking quality mostly have the combination 6+8 resp. 6+8 and 2+12 resp. 7+8 and 2+12.

Keywords

Hrčak ID:

167954

URI

https://hrcak.srce.hr/167954

Publication date:

29.7.1995.

Article data in other languages: croatian

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