Baking Quality and High Molecular Weight Glutenin Subunit Composition of Emmer Wheat, Old and New Varieties of Bread Wheat.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F13%3A43886248" target="_blank" >RIV/60076658:12220/13:43886248 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41210/13:62049 RIV/00027006:_____/13:00002957

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Baking Quality and High Molecular Weight Glutenin Subunit Composition of Emmer Wheat, Old and New Varieties of Bread Wheat.

Popis výsledku v původním jazyce

Emmer wheat [(Triticum diccocum (Schrank) Schuebl] is a tetraploid wheat species that used to be wide-spread in former times. Lately, it has become a more interesting crop, as it has specific parameters. There are only few bred varieties and landraces available. The particular parameters of Emmer wheat baking quality were studied and evaluated in two different localities in 2007, 2008 and 2010. The research was carried out with six landraces of the emmer wheat (spring forms), in comparison with old andmodern varieties of bread wheat (Triticum aestivum L.). High molecular weight glutenin subunits (HMW-GSs) were analysed and characterised as well. The emmer wheat had a high proportion of crude protein in grain (16.05-19.00%). On the other hand, the landraces reached lower values of the usual indicators of the baking quality, such as a gluten index (23-39) and Zeleny sedimentation index (14.58-17.58 ml), than the old and modern bread wheat varieties. HMW-GSs characteristics also confirme

Název v anglickém jazyce

Baking Quality and High Molecular Weight Glutenin Subunit Composition of Emmer Wheat, Old and New Varieties of Bread Wheat.

Popis výsledku anglicky

Emmer wheat [(Triticum diccocum (Schrank) Schuebl] is a tetraploid wheat species that used to be wide-spread in former times. Lately, it has become a more interesting crop, as it has specific parameters. There are only few bred varieties and landraces available. The particular parameters of Emmer wheat baking quality were studied and evaluated in two different localities in 2007, 2008 and 2010. The research was carried out with six landraces of the emmer wheat (spring forms), in comparison with old andmodern varieties of bread wheat (Triticum aestivum L.). High molecular weight glutenin subunits (HMW-GSs) were analysed and characterised as well. The emmer wheat had a high proportion of crude protein in grain (16.05-19.00%). On the other hand, the landraces reached lower values of the usual indicators of the baking quality, such as a gluten index (23-39) and Zeleny sedimentation index (14.58-17.58 ml), than the old and modern bread wheat varieties. HMW-GSs characteristics also confirme

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GC - Pěstování rostlin, osevní postupy

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Romanian Agricultural Research

ISSN

1222-4227

e-ISSN

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Svazek periodika

30

Číslo periodika v rámci svazku

30

Stát vydavatele periodika

RO - Rumunsko

Počet stran výsledku

7

Strana od-do

83-89

Kód UT WoS článku

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EID výsledku v databázi Scopus

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