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QUALITY CHARACTERISTICS OF SOME WINTER WHEAT VARIETIES IN 2014/2015

Valentina Španić   ORCID icon orcid.org/0000-0002-7684-5419 ; Agricultural Institute Osijek, Osijek, Hrvatska
Daniela Horvat ; Agricultural Institute Osijek, Osijek, Hrvatska
Kristina Lutrov ; Agricultural Institute Osijek, Osijek, Hrvatska
Marijana Tucak ; Agricultural Institute Osijek, Osijek, Hrvatska
Georg Drezner ; Agricultural Institute Osijek, Osijek, Hrvatska

Puni tekst: hrvatski, pdf (7 MB) str. 271-280 preuzimanja: 145* citiraj
APA 6th Edition
Španić, V., Horvat, D., Lutrov, K., Tucak, M. i Drezner, G. (2016). KVALITETA SORTI OZIME PŠENICE U 2014./2015.. Agronomski glasnik, 78 (5-6), 271-280. Preuzeto s https://hrcak.srce.hr/183229
MLA 8th Edition
Španić, Valentina, et al. "KVALITETA SORTI OZIME PŠENICE U 2014./2015.." Agronomski glasnik, vol. 78, br. 5-6, 2016, str. 271-280. https://hrcak.srce.hr/183229. Citirano 22.10.2019.
Chicago 17th Edition
Španić, Valentina, Daniela Horvat, Kristina Lutrov, Marijana Tucak i Georg Drezner. "KVALITETA SORTI OZIME PŠENICE U 2014./2015.." Agronomski glasnik 78, br. 5-6 (2016): 271-280. https://hrcak.srce.hr/183229
Harvard
Španić, V., et al. (2016). 'KVALITETA SORTI OZIME PŠENICE U 2014./2015.', Agronomski glasnik, 78(5-6), str. 271-280. Preuzeto s: https://hrcak.srce.hr/183229 (Datum pristupa: 22.10.2019.)
Vancouver
Španić V, Horvat D, Lutrov K, Tucak M, Drezner G. KVALITETA SORTI OZIME PŠENICE U 2014./2015.. Agronomski glasnik [Internet]. 2016 [pristupljeno 22.10.2019.];78(5-6):271-280. Dostupno na: https://hrcak.srce.hr/183229
IEEE
V. Španić, D. Horvat, K. Lutrov, M. Tucak i G. Drezner, "KVALITETA SORTI OZIME PŠENICE U 2014./2015.", Agronomski glasnik, vol.78, br. 5-6, str. 271-280, 2016. [Online]. Dostupno na: https://hrcak.srce.hr/183229. [Citirano: 22.10.2019.]

Sažetak
The Agricultural Institute Osijek in their has wheat breeding program few criteria that every new wheat variety must meet: good agronomic and quality performance, stability, resistance to diseases, resistance to low temperatures or drought, pre-harvest sprouting and lodging resistance. Specific end-use qualities are critical considerations in the development of new wheat varieties. It is important in the national wheat program of Croatia to create high yielding wheat varieties with optimal gluten proteins composition and amount, where wheat varieties are examined for protein and wet gluten contents as well as gluten index and dough rheological parameters as measure of gluten quality. Also gluten content and its composition are measured, such as HMW-GS, which are important indicators of wheat bread-making quality. The aim of this research was to present technological and baking characteristics of six Croatian winter wheat varieties. End product test varied for all of Croatian wheat varieties in 2014/2015, however, the variety ‘Kraljica’ demonstrated the superiority of the Croatian wheats for this product type.

Ključne riječi
wheat; variety; quality; gluten

Hrčak ID: 183229

URI
https://hrcak.srce.hr/183229

[hrvatski]

Posjeta: 304 *