Magyarországon termesztett tradicionális minoségu búzafajták vizsgálata a német minoségi szabványok alapján

Angéla Juhász; László Láng; Friedrich J. Zeller; Zoltán Bedo

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, László Láng, Friedrich J. Zeller, Zoltán Bedo

Chair of Plant Breeding

Hungarian Academy of Sciences

Research output: Contribution to journal › Article › peer-review

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.

Translated title of the contribution	Characterisation of traditional Hungarian wheat varieties based on the German Wheat Quality Standard System
Original language	Hungarian
Pages (from-to)	15-20
Number of pages	6
Journal	Novenytermeles
Volume	52
Issue number	1
State	Published - Feb 2003

Keywords

Breadmaking quality
Elite Group
German wheat standard
Wheat

Cite this

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title = "Magyarorsz{\'a}gon termesztett tradicion{\'a}lis minos{\'e}gu b{\'u}zafajt{\'a}k vizsg{\'a}lata a n{\'e}met minos{\'e}gi szabv{\'a}nyok alapj{\'a}n",

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 Tiszat{\'a}j and B{\'a}nk{\'u}ti 1201 produced the highest loaf volume results. B{\'a}nk{\'u}ti 1201, Beta B{\'a}nk{\'u}ti and GK Tiszat{\'a}j had the best quality parameters in the complex analyses.",

keywords = "Breadmaking quality, Elite Group, German wheat standard, Wheat",

author = "Ang{\'e}la Juh{\'a}sz and L{\'a}szl{\'o} L{\'a}ng and Zeller, {Friedrich J.} and Zolt{\'a}n Bedo",

year = "2003",

month = feb,

language = "Hungarian",

volume = "52",

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journal = "Novenytermeles",

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T1 - Magyarországon termesztett tradicionális minoségu búzafajták vizsgálata a német minoségi szabványok alapján

AU - Juhász, Angéla

AU - Láng, László

AU - Zeller, Friedrich J.

AU - Bedo, Zoltán

PY - 2003/2

Y1 - 2003/2

N2 - 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.

AB - 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.

KW - Breadmaking quality

KW - Elite Group

KW - German wheat standard

KW - Wheat

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AN - SCOPUS:33748951018

SN - 0546-8191

VL - 52

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JO - Novenytermeles

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Magyarországon termesztett tradicionális minoségu búzafajták vizsgálata a német minoségi szabványok alapján

Abstract

Keywords

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