Baking quality characterization of wheat lines derived from old European wheat landraces

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F10%3A00001092" target="_blank" >RIV/00027006:_____/10:00001092 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Baking quality characterization of wheat lines derived from old European wheat landraces

Original language description

The obtained results indicated significant differences between tested sets of wheat landraces and modern wheat varieties. All wheat landraces showed higher protein and wet gluten contents which conduced to their high bread volume regarded as one of key factors of wheat bread-making quality. The calculated relations among HMW-GSs and obtained technological parameters of wheat landraces indicated similar levels and effects as in modern cultivars. It was detected some significant LMW-GSs to content of protein and rheological parameters which will have to be verified in the next years of the experiment

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

GE - Plant cultivation

OECD FORD branch

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Project

<a href="/en/project/QH91184" target="_blank" >QH91184: Material and methods for quality assessment and breeding in wheat</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2010

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

5th Central European Congress of Food

ISBN

978-80-89088-89-8

ISSN

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e-ISSN

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Number of pages

6

Pages from-to

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Publisher name

Food Research Institute

Place of publication

Bratislava, Slovakia

Event location

Bratislava, Slovakia

Event date

Jan 1, 2010

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

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