Authors:K. Szalay, J. Deákvári, F. Firtha, I. Tolner, Á. Csorba, and L. Fenyvesi
Balla, I., Szentpétery, Zs., Jolánkai, M. (2011) The impact of precipitation on crop yield in a small-plot winterwheat ( Triticum aestivum L.) trial series. X. Alps-Adria Scientific Workshop. Növénytermelés . Opatija
Authors:A. Eser, K.M. Kassai, H. Kato, V. Kunos, A. Tarnava, and M. Jolánkai
protein content of wheat crops has important impacts on their nutritional quality for humansand livestock and on their functional properties in food processing. ( Shewry & Halford, 2002 ). Economic value of winterwheat is affected by the genotype
-kultivara ozime pšenice. (Genetic component variability of grain yield of AG-cultivar of winterwheat.) Zbornik radova XXXIII znanstvenog skupa hrvatskih agronoma, (Proceedings XXXIII of Scientific Conference of Croatian Agronomists,) Pula 25-28.02. pp. 32
Authors:H. Klupács, Á. Tarnawa, I. Balla, and M. Jolánkai
. Water availability – a stressor influencing quantity and quality of winterwheat (
L.) yield. Cereal Research Communications.
et al., 2008. Plant water
Authors:E. Bertáné Szabó, J. Loch, Gy. Zsigrai, and L. Blaskó
2002. Effect of NPK fertilization on the amount and element content of winterwheat and maize grain yield (In Hungarian) In: Conference on Topical Questions of Agrochemistry, Debrecen, June. (Eds.: Győri, Z. & Jávor, A.
) 163–171. DE
Four Croatian winter wheat cultivars at 20% moisture were dried at temperatures of 50, 60, 70 and 100 °C until the moisture decreased to 14%. Two cultivars had improved quality, whereas two cultivars had lower quality characteristics. The examinations involved determination of seed germination, enzymatic activities and chemical indicators of grain properties. On the basis of the obtained results it could be concluded that the drying temperature of wheat should not exceed 50 °C in order to preserve biologically undamaged grain. Gluten of lower swelling ability increases sedimentation value at drying temperatures of 60 and 70 °C. For wheat samples with high quality gluten the wheat grain drying process at a temperature of 50 °C improved the wheat quality regarding the increased ability of gluten swelling. An increase in the drying temperature did not influence the characteristics of starch components. Diastatic and proteolytic activities of wheat decreased at a higher drying temperature.