Consulta: subjectFacets:"Gluten strength"
Registros recuperados: 3
Data/hora: 10/06/2024 04:57:04

Estabilidade farinográfica como um dos critérios de classificação comercial de trigo.
Provedor de dados: 14
Autores: GUARIENTI, E. M.; MIRANDA, M. Z. de; ROGOSKI, E. T. W.; CASTRO, R. L. de; PIRES, J. L. F.; CAIERAO, E.; SCHEEREN, P. L.
Tipo: Folhetos
Palavras-chave: Classe comercial; Farinografia; Força de glúten; Commercial class; Farinography; Gluten strength; Classificação; Trigo; Wheat; Classification.
Ano: 2022
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1139942

Impact of high-molecular-weight glutenin alleles on wheat technological quality
Provedor de dados: 86
Autores: Vancini,Camila; Torres,Gisele Abigail Montan; Miranda,Martha Zavariz de; Consoli,Luciano; Bonow,Sandro; Grando,Magali Ferrari.
Abstract: The objective of this work was to determine high-molecular-weight glutenin subunits (HMW-GS) and their relationship with technological quality parameters in a collection of wheat (Triticum aestivum) genotypes. Two hundred and seventy-two accessions were evaluated on SDS-Page, and molecular markers were used to identify the 7oe allele and 1BL.1RS translocation. For 219 accessions with a homogenous glutenin profile, 53 profiles and 21 alleles were identified. The most frequent combination was 2*/7+9/5+10 (11.9%). The mean value of genetic diversity for the three assessed Glu-1 loci was 0.67. Based on the HMW-GS profile and on the presence of the 1BL.1RS translocation, the Glu-1 score was calculated and its correlation with technological quality...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Triticum aestivum; Bread-making quality; Glu-1 score; Gluten strength; HMW-GS.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000102801

Grain yield and baking quality of wheat under different sowing dates
Provedor de dados: 1
Autores: Silva, Raphael Rossi; Universidade Estadual de Londrina; Benin, Giovani; Universidade Tecnológica Federal do Paraná; Almeida, Juliano Luiz de; Fundação Agrária de Pesquisa Agropecuária; Fonseca, Inês Cristina de Batista; Universidade Estadual de Londrina; Zucareli, Claudemir; Universidade Estadual de Londrina.
Choosing the right sowing dates can maximize the outcomes of the interaction between genotype and environment, thus increasing grain yield and baking quality of wheat (Triticum aestivum L.). The present study aimed at determining the most appropriate sowing dates that maximize grain yield and baking quality of wheat cultivars. Seven wheat cultivars (BRS 179, BRS Guamirim, BRS Guabiju, BRS Umbu, Safira, CD 105 and CD 115) were evaluated at four sowing dates (the 1st and the 15th of June and July) in two harvesting seasons (2007 and 2008). The study was setup in a completely randomized block design with four repetitions. The effects of the year and sowing date when combined explained 93% of the grain yield variance. In 2007, the CD 105 and Safira cultivars...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: 5.01.03.00-8 GGE biplot; Baking quality; Gluten strength; Alveograph Fitotecnia.
Ano: 2014
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/16180