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Several genotypes of the two “ancients wheats” species, Khorasan wheat and emmer, were evaluated in two different marginal areas of central and southern Italy. They were compared with some old and new released varieties of durum wheat, in order to better understand their agronomic potential and their suitability to be grown in those conditions. Khorasan wheat was the worst yielding species with the highest plant height, kernel and hectolitre weight. Yield and kernel weight from emmer resulted intermediate between the other two species, while plant height did not differ from that of durum wheat. Emmer exhibited high protein and gluten content. Wide genetic response to many traits was found within each species grouping; this suggests that some emmer and Khorasan wheat genotypes have the potential to give high quality product and interesting yield in rainfed marginal areas of central and southern Italy.

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Acta Alimentaria
Authors: G. Balázs, I. Baracskai, M. Nádosi, A. Harasztos, F. Békés, and S. Tömösközi

Bietz, J.A. & Wall, J.S. (1972): Wheat gluten subunits: Molecular weights determined by sodium sulfate-polyacrylamide gel electrophoresis. Cereal Chem. , 49 , 416

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Aubrecht, E., Léder, F., Schusterné Gajzágó, I., Adányiné Kisbocskói, N. (1998): Gluténmentes Élelmiszerek körének bövítése új hajdina lisztböl készített termékekkel. (New gluten-free food products prepared from buckwheat flour). Táplálkozás - Anyagcsere

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., Rawel, H.M., Pawelzik, E. 2011. In vitro degradation of wheat gluten fractions by Fusarium graminearum proteases. Eur. Food Res. and Technol. 233 :697–705. Pawelzik E. In vitro

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Batey I.L. 2000. Interactions of starch with glutens having different glutenin sub-units. Wheat Gluten (Ed. P.R. Shewry, A.S. Tatham) Proceedings of the 7th International Workshop Gluten 2000, Bristol, UK, pp. 499

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Progress in Agricultural Engineering Sciences
Authors: Aidin Pahlavan, Mohammad Hassan Kamani, Amir Hossein Elhamirad, Zahra Sheikholeslami, Mohammad Armin, and Hanieh Amani

varieties) was considered to be more suitable for bread-making due to its high gluten content. Predictive models are widely utilized as a popular method due to advantages such as non-destructive, rapid, non-hazardous and inexpensive in food processing

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Cereal Research Communications
Authors: Georg Drezner, Kresimir Dvojkovic, Daniela Horvat, Dario Novoselovic, and Alojzije Lalic

Gluten Proteins on Technological Properties of Croatian Wheat Cultivars—Cereal Research Communications vol. 34 no. 2–3 1177–1184 pp. Dvojkovic K. The influence of Gluten Proteins on

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Cereal Research Communications
Authors: Kresimir Dvojkovic, Georg Drezner, Daniela Horvat, Dario Novoselovic, and Valentina Spanic

Gluten Proteins on Technological Properties of Croatian Wheat Cultivars-Cereal Research Communications vol. 34 no. 2–3 1177–1184 pp. Dvojkovic K. The

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Anderson, O.D., Békés, F., Gras, P.W., Kuhl, J., Tam, A. 1996a. HMW glutenins: Structure function relationships step by step. In: Wrigley, C.W. (ed.), Proc. 6th Int. Workshop on Gluten Proteins. RACI, Melbourne

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Békés, F., Gras, P.W. 1999. In vitro studies on gluten protein functionality. Cereal Foods World 44 :580–586. Gras P.W. In vitro studies on gluten protein functionality

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