Izvorni znanstveni članak
QUALITY CHARACTERISTICS OF SOME WINTER WHEAT VARIETIES IN 2014/2015
Valentina Španić
orcid.org/0000-0002-7684-5419
; Agricultural Institute Osijek, Osijek, Hrvatska
Daniela Horvat
orcid.org/0000-0002-2619-3344
; 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
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
Datum izdavanja:
25.5.2017.
Posjeta: 1.334 *