Improvement of Wheat Quality in Cultivars Released in Serbia during the 20(th) Century
Нема приказа
Аутори
Hristov, NikolaMladenov, Novica
Đurić, Veselinka
Kondić-Špika, Ankica
Marjanović-Jeromela, Ana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Twenty wheat varieties were analyzed to assess the contribution of 40-year breeding process to the advancement of wheat technological quality. A trial using a randomized block design with three replications was carried out during five growing seasons (2001-2005) that varied in temperature and rainfall conditions. Changes of quality were analyzed in the varieties from different breeding periods using linear regression analysis. Changes of quality indicators were expressed by regression coefficients. The studied varieties were released at 3-4-year intervals. The annual changes in genetic potentials were as follows: protein content - -0.03%, wet gluten - -0.14%, farinograph absorption -0.04%, dough energy - 1.53 cm(2), loaf volume 2.94 ml, and baking score - 0.07. The decreases in the protein and wet gluten contents were compensated for by an improvement in protein quality. The increase in gluten structure stability and appropriate combinations of high molecular weight glutenin subunits h...ave contributed to the improvement of other quality indicators.
Кључне речи:
Triticum aestivum / quality indicators / improvement / breeding contribution / regressionИзвор:
Cereal Research Communications, 2010, 38, 1, 111-121Издавач:
- Akademiai Kiado Zrt, Budapest
DOI: 10.1556/CRC.37.2009.4.9
ISSN: 0133-3720
WoS: 000275647800012
Scopus: 2-s2.0-77950287638
Колекције
Институција/група
FiVeRTY - JOUR AU - Hristov, Nikola AU - Mladenov, Novica AU - Đurić, Veselinka AU - Kondić-Špika, Ankica AU - Marjanović-Jeromela, Ana PY - 2010 UR - http://fiver.ifvcns.rs/handle/123456789/815 AB - Twenty wheat varieties were analyzed to assess the contribution of 40-year breeding process to the advancement of wheat technological quality. A trial using a randomized block design with three replications was carried out during five growing seasons (2001-2005) that varied in temperature and rainfall conditions. Changes of quality were analyzed in the varieties from different breeding periods using linear regression analysis. Changes of quality indicators were expressed by regression coefficients. The studied varieties were released at 3-4-year intervals. The annual changes in genetic potentials were as follows: protein content - -0.03%, wet gluten - -0.14%, farinograph absorption -0.04%, dough energy - 1.53 cm(2), loaf volume 2.94 ml, and baking score - 0.07. The decreases in the protein and wet gluten contents were compensated for by an improvement in protein quality. The increase in gluten structure stability and appropriate combinations of high molecular weight glutenin subunits have contributed to the improvement of other quality indicators. PB - Akademiai Kiado Zrt, Budapest T2 - Cereal Research Communications T1 - Improvement of Wheat Quality in Cultivars Released in Serbia during the 20(th) Century EP - 121 IS - 1 SP - 111 VL - 38 DO - 10.1556/CRC.37.2009.4.9 ER -
@article{ author = "Hristov, Nikola and Mladenov, Novica and Đurić, Veselinka and Kondić-Špika, Ankica and Marjanović-Jeromela, Ana", year = "2010", abstract = "Twenty wheat varieties were analyzed to assess the contribution of 40-year breeding process to the advancement of wheat technological quality. A trial using a randomized block design with three replications was carried out during five growing seasons (2001-2005) that varied in temperature and rainfall conditions. Changes of quality were analyzed in the varieties from different breeding periods using linear regression analysis. Changes of quality indicators were expressed by regression coefficients. The studied varieties were released at 3-4-year intervals. The annual changes in genetic potentials were as follows: protein content - -0.03%, wet gluten - -0.14%, farinograph absorption -0.04%, dough energy - 1.53 cm(2), loaf volume 2.94 ml, and baking score - 0.07. The decreases in the protein and wet gluten contents were compensated for by an improvement in protein quality. The increase in gluten structure stability and appropriate combinations of high molecular weight glutenin subunits have contributed to the improvement of other quality indicators.", publisher = "Akademiai Kiado Zrt, Budapest", journal = "Cereal Research Communications", title = "Improvement of Wheat Quality in Cultivars Released in Serbia during the 20(th) Century", pages = "121-111", number = "1", volume = "38", doi = "10.1556/CRC.37.2009.4.9" }
Hristov, N., Mladenov, N., Đurić, V., Kondić-Špika, A.,& Marjanović-Jeromela, A.. (2010). Improvement of Wheat Quality in Cultivars Released in Serbia during the 20(th) Century. in Cereal Research Communications Akademiai Kiado Zrt, Budapest., 38(1), 111-121. https://doi.org/10.1556/CRC.37.2009.4.9
Hristov N, Mladenov N, Đurić V, Kondić-Špika A, Marjanović-Jeromela A. Improvement of Wheat Quality in Cultivars Released in Serbia during the 20(th) Century. in Cereal Research Communications. 2010;38(1):111-121. doi:10.1556/CRC.37.2009.4.9 .
Hristov, Nikola, Mladenov, Novica, Đurić, Veselinka, Kondić-Špika, Ankica, Marjanović-Jeromela, Ana, "Improvement of Wheat Quality in Cultivars Released in Serbia during the 20(th) Century" in Cereal Research Communications, 38, no. 1 (2010):111-121, https://doi.org/10.1556/CRC.37.2009.4.9 . .