Evaluation of the quality of winter wheat varieties
1990
Czirak, L. (Mezogazdasagi Minosito Intezet, Budapest (Hungary))
Among the 29 state registered varieties making up the Hungarian winter wheat variety structure, there has been a significant increase /12.1 per cent/ in recent years in the proportion of varieties giving better quality, and a decrease /7.3 per cent/ n those with poor baking quality. The B1 farinographic value and 30-40 per cent gluten content representing the minimum qualifications for the 1st grade milling category were achieved by the following varieties: Alfold, Martonvasari 4, Martonvasari 16, GK Othalom, GK Itvan, Martonvasari 14, Martonvasari 8 and GK Barna /experimental/. The varieties having the B2 farinographic value and 27-30 per cent gluten content required for inclusion in the 2nd milling grade were:Yubileinaya 50, Martonvasari 9, Danke, Martonvasari 15, Martonvasari 12, FD-5, Martonvasari 10, GK Zombor, Baranjka, Vitka, Zagrepcanka, Korona, Lonja, GK Orzse, KG kincso, GK Sarvari, M-3 /experimental/. The following varieties belong to the feed category /gluten content of less than 27 per cent/: GK Szoke, Bucsanyi 20, Martonvasari 17, Beauchamp and Adriene.
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