Magyarországon termesztett tradicionális minoségu búzafajták vizsgálata a német minoségi szabványok alapján

Translated title of the contribution: Characterisation of traditional Hungarian wheat varieties based on the German Wheat Quality Standard System

Angéla Juhász, L. Láng, Friedrich J. Zeller, Z. Bedő

Research output: Contribution to journalArticle

Abstract

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.

Original languageHungarian
Pages (from-to)15-20
Number of pages6
JournalNovenytermeles
Volume52
Issue number1
Publication statusPublished - Feb 2003

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gluten
wheat
breadmaking quality
baking
testing
protein content
genotype

ASJC Scopus subject areas

  • Agronomy and Crop Science

Cite this

Magyarországon termesztett tradicionális minoségu búzafajták vizsgálata a német minoségi szabványok alapján. / Juhász, Angéla; Láng, L.; Zeller, Friedrich J.; Bedő, Z.

In: Novenytermeles, Vol. 52, No. 1, 02.2003, p. 15-20.

Research output: Contribution to journalArticle

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