Protein composition and quality of winter wheat from organic and conventional farming

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F06%3A19941" target="_blank" >RIV/60460709:41210/06:19941 - 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

Protein composition and quality of winter wheat from organic and conventional farming

Original language description

During a two-year experiment we evaluated relations between the grain protein composition and wheat quality parameters in a set of varieties from different quality groups from conventional and organic farming. Our results indicate an influence of organicand conventional growing on the grain storage proteins composition and technological quality. Varieties with a higher content of high molecular weight (HMW) glutenins (quality group E ? elite, the most suitable for baking utilization, A ? high-quality)reached more positive values of rheology characteristics and of baking quality indicators. Varieties from the quality group C (others ? wheat unsuitable for baking utilization) were mainly characterized by a higher content of low molecular weight (LMW) glutenins and gliadins and a higher content of valuable nutritional albumins and globulins. This trend was noticed in wheat varieties from both systems of growing.

Czech name

Skladba bílkovin a kvalita pšenice ozimé z ekologického a konvenčního zemědělství

Czech description

During a two-year experiment we evaluated relations between the grain protein composition and wheat quality parameters in a set of varieties from different quality groups from conventional and organic farming. Our results indicate an influence of organicand conventional growing on the grain storage proteins composition and technological quality. Varieties with a higher content of high molecular weight (HMW) glutenins (quality group E ? elite, the most suitable for baking utilization, A ? high-quality)reached more positive values of rheology characteristics and of baking quality indicators. Varieties from the quality group C (others ? wheat unsuitable for baking utilization) were mainly characterized by a higher content of low molecular weight (LMW) glutenins and gliadins and a higher content of valuable nutritional albumins and globulins. This trend was noticed in wheat varieties from both systems of growing.

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GC - Plant growing, crop rotation

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2006

Confidentiality

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

Name of the periodical

Zemdirbyste

ISSN

1392-3196

e-ISSN

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Volume of the periodical

93

Issue of the periodical within the volume

4

Country of publishing house

LT - LITHUANIA

Number of pages

12

Pages from-to

285-296

UT code for WoS article

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EID of the result in the Scopus database

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