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
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.
Authors:M. Sabo, M. Sabo, D. Jug, D. Jug, Ž. Ugarčić-Hardi, and Ž. Ugarčić-Hardi
of reduced tillage on the winterwheat grain yield. -in: Proceedings of the 37th Croatian Symposium on Agriculture with an International Participation. Opatija, Croatia. pp. 38-47.
The influence of reduced tillage on the
Authors:Donika Maloku, Péter Balogh, Attila Bai, Zoltán Gabnai, and Péter Lengyel
8. Stone M.L., Solie J.B., Raun W.R., Whitney R.W., Taylor S.L., Ringer J.D. Use of spectral radiance for correcting in-season fertilizer nitrogen deficiencies in winterwheat 1996 228 9. Ghormade V., Deshpande M.V., Paknikar K.M. Perspectives for
Authors:Ž. Kurtanjek, D. Horvat, G. Drezner, and D. Magdić
Gluten proteins composed of gliadins and glutenins are important contributors to the wheat quality properties. Twenty-eight winter wheat cultivars differing in bread processing quality were collected at the experimental fields of the Agricultural Institute Osijek, Croatia, in growing season 2006/2007.The HMW-GS composition and gliadin contents were determined by SDS-PAGE and RP-HPLC, respectively, with the aim to determine their relationship with wheat quality properties. Based on gliadins and HMW-GS data for 28 wheat cultivars PLS models were developed for the prediction of 15 baking quality parameters.NIPALS algorithm was applied for the evaluation of the latent variables and regression coefficient parameters. The obtained 4-th order models have average coefficients of determination R2=0.80.Determined variable importance in projections (VIP) coefficients revealed that HMW-GS data have the dominant influence on the baking quality parameters. For extensographic and farinographic properties the Glu-D1 locus has the main VIP coefficient while Glu-B1 locus is the most important for the indirect quality parameters. The derived PLS models and VIP coefficients could be used in molecular based wheat selection and breeding program.
Authors:Zs. Szentpétery, Cs. Kleinheincz, A. Tarnawa, and M. Jolánkai
Greer, H.A.L. & Peeper, T. (2001): Weed control in winterwheat. Extension facts, Oklahoma State University
Grorud, R.B. & Forette, J.E. (1983): Liquid chromatography of liquid formulations containing 2