CD 121 - cultivar with flour characteristics for cookie baking

Abstract

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CD 1705 - healthy and high-yielding wheat cultivar for biscuit manufacturing

“…The mean gluten strength (W) was determined at 135 x10 -4 joules, with a tenacity and extensibility ratio of 0.7 and water absorption of 58%, classifying CD 1705 in the groups of basic wheat cultivars ( Table 2). The industrial quality of wheat cultivar CD 1705 is equal to or higher than that of others already indicated for biscuit manufacturing (Franco et al 2010, Caierão et al 2013, Marchioro et al 2013, Franco et al 2016 The mean grain yield of cultivar CD 1705 in the wheat-growing regions 1, 2 and 3, respectively, were 3%, 2% and 5% higher than those of the controls (Table 3). The overall mean grain yield was 4308 kg ha -1 , exceeding the controls by 3%.…”

CD 1805 - Wheat with flour characteristics for cookie baking

“…These traits indicate CD 1805 flour as suitable for cookie production. Currently, other cultivars with these traits are already available on the market (Franco et al 2010, Marchioro et al 2011, Marchioro et al 2013. Table 3 shows the grain yield means in the wheat-growing Regions 1, 2 and 3, where cultivar CD 1805 produced 4%, 3% and 5% higher grain yields than the mean of the controls, respectively.…”

IPR CATUARA TM - new cultivar of high gluten wheat

“…According to Marchioro et al (2013), the processing quality at the time of wheat sale has gained importance and the value of certain cultivars can be improved for this trait. A leap in yield may be seen in data from CONAB (2014), which show a mean yield of 655 kg ha -1 in 1977 and a projection of 2816 kg ha -1 for the 2014 crop season.…”