Nine Hungarian bread wheat varieties with good breadmaking quality were analysed according to the German Wheat Quality Standard. Based on the measured parameters the varieties were classified into the Groups Elite or A. All of the genotypes analysed were characterised by high protein contents (above 15%). The Zeleny sedimentation values indicated high gluten content and good gluten properties. The most important parameter in the German Wheat Quality Standard is the baking test (Rapid Mix Test). Varieties Mv Emma, GK Tiszatáj and Bánkúti 1201 produced the highest loaf volume results. Bánkúti 1201, Beta Bánkúti and GK Tiszatáj had the best quality parameters in the complex analyses.
|Translated title of the contribution||Characterisation of traditional Hungarian wheat varieties based on the German Wheat Quality Standard System|
|Number of pages||6|
|Publication status||Published - Feb 1 2003|
ASJC Scopus subject areas
- Agronomy and Crop Science