Protein composition of some Croatian and German wheat varieties and their influence on the loaf volume.

Ten Croatian and five German wheat varieties were tested. Wheat protein composition was analysed according to a modified Osborne fractionation. They were extracted in four fractions: NaCl fraction, ethanol fraction, acetic acid fraction and insoluble fraction.

Comparison of the quality of some Croatian and German wheat varieties according to the German standard protocol.

Ten Croatian and five German wheat varieties were tested. They were carried out using the German standard testing protocol. The results demonstrated that the quality of the Croatian wheat varieties could be ranged in A-C quality groups according to the German testing protocol.