Relationship of gluten index to indicators of technological quality of wheat grain
1996
Manev, M. | Skaloud, V. | Stehno, Z. (Vyzkumny Ustav Rostlinne Vyroby, Prague-Ruzyne (Czech Republic))
A choice of 30 cultivated varieties and new selections of winter wheat and 121 regional varieties of domestic and foreign origin were studied. The following methods were used for analyses: crude protein content, micro-SDS test, wet gluten content, swelling capacity of gluten, gluten viscosity, gluten index (GI), and determination of fall number. In trials 1 and 2 the dependence between gluten index and crude protein is improvable. The dependence between GI and micro-SDS is provable in both cases. The negative dependence between GI and wet gluten is provable. The greatest closeness of the relationship is between crude protein and wet gluten. With raised value of gluten index the total weight of washed gluten falls and the weight of quality gluten left on wire sieve increases.
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