Technological quality of new OS winter wheat cultivars (CROSBI ID 534576)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Drezner, Georg ; Horvat, Daniela ; Dvojković, Krešimir ; Novoselović, Dario ; Španić, Valentina
engleski
Technological quality of new OS winter wheat cultivars
The aim of this study was to evaluate technological properties of new winter wheat cultivars of Agricultural Institute Osijek. Cultivars Alka, Seka, Renata, Aida, Katarina, Lela and Pipi were grown at the experimental fields of Agricultural Institute Osijek and their grain and flour quality were analyzed during several years. According to protein content (>13 %) and sedimentation value (>40 cm3), cultivars were characterized to the first class of quality. Some cultivars had wet gluten content above 35 %. Based on Gluten Index, the cultivars were classified as bread wheats (GI=75-90) and improvers (GI>90). In terms of rheological dough properties, the cultivars could be characterized as good and very good bread wheats.
wheat; genotypes; technological quality
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nije evidentirano
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nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
7-x.
2007.
objavljeno
Podaci o matičnoj publikaciji
Abstract book / 4th International Congress FLOUR-BREAD '07 6th Croatian Congress of Cereal Technologist
Žaneta Ugarčić-Hardi
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku
978-953-7005-13-9
Podaci o skupu
4th International Congress FLOUR-BREAD '07 6th Croatian Congress of Cereal Technologist
predavanje
24.10.2007-27.10.2007
Opatija, Hrvatska
