"wheat landraces; baking test; HMW-; LMW-glutenin subunits"@en . . "Baking quality characterization of wheat lines derived from old European wheat landraces" . "6"^^ . . "978-80-89088-89-8" . . "Fam\u011Bra, O." . . . "Prohaskov\u00E1, Anna" . "[39690D5BE57C]" . "P(QH91184), Z(MZE0002700604)" . . . . . . "5th Central European Congress of Food" . . "Kub\u00EDnov\u00E1, A." . . . . "Bradov\u00E1, Jana" . . "Bratislava, Slovakia" . "Bratislava, Slovakia" . "Hermuth, Ji\u0159\u00ED" . "Baking quality characterization of wheat lines derived from old European wheat landraces" . "5"^^ . "Baking quality characterization of wheat lines derived from old European wheat landraces"@en . "248361" . "RIV/00027006:_____/10:00001092!RIV11-MZE-00027006" . . "The obtained results indicated significant differences between tested sets of wheat landraces and modern wheat varieties. All wheat landraces showed higher protein and wet gluten contents which conduced to their high bread volume regarded as one of key factors of wheat bread-making quality. The calculated relations among HMW-GSs and obtained technological parameters of wheat landraces indicated similar levels and effects as in modern cultivars. It was detected some significant LMW-GSs to content of protein and rheological parameters which will have to be verified in the next years of the experiment"@en . . "7"^^ . . "Dotla\u010Dil, Ladislav" . . . . "Food Research Institute" . "Dvo\u0159\u00E1\u010Dek, V\u00E1clav" . "Baking quality characterization of wheat lines derived from old European wheat landraces"@en . . . "The obtained results indicated significant differences between tested sets of wheat landraces and modern wheat varieties. All wheat landraces showed higher protein and wet gluten contents which conduced to their high bread volume regarded as one of key factors of wheat bread-making quality. The calculated relations among HMW-GSs and obtained technological parameters of wheat landraces indicated similar levels and effects as in modern cultivars. It was detected some significant LMW-GSs to content of protein and rheological parameters which will have to be verified in the next years of the experiment" . "RIV/00027006:_____/10:00001092" . "2010-01-01+01:00"^^ .