Table 2. Milling and baking quality tests for the cultivar Zdenka, 2001-02.
   Company    Farinogram  Extensogram
 Wet gluten (%)  Absorption (%)  Dough elasticity (min)  Stability (min)  Resistance (min)  Softness (FJ)  Quality No.  Quality group  Energy (cm)  Elasticity (mm)  Resistance  E/R
 PIK
Vinkovci		  31.4  69.9  2.3  12.7  15.0  0  100.0  A1  135  173  350  2.02
 Ljudevit
Posavski		  33.2  65.0  2.8  7.0  9.8  25  87.5  A1  141  191  345  1.81
 Podravka  27.2  61.3  2.5  3.0  5.5  20  77.1  A2  146  165  436  2.70

Table 3. Milling and baking quality tests for the cultivar Mihelca, 2001-02.
   Comapany    Farinogram  Extensogram
 Wet gluten (%)  Absorption (%)  Dough elasticity (min)  Stability (min)  Resistance (min)  Softening (FJ)  Quality No.  Quality group  Energy (cm)  Elasticity (mm)  Resistance  E/R
 PIK
Vinkovci		  26.5  62.5  3.0  12.0  15.0  0  100.0  A1  114  156  360  2.30
 Ljudevit
Posavski		  29.3  58.1  5.5  2.5  8.0  40   79.6  A2  120  185  290  1.57
 Podravka   25.6  56.8  1.7  8.8  10.5  5  86.4  A1  114  168  316  1.90

Table 4. Milling and baking quality tests for the cultivar Aura, 2001-02.
   Comapany    Farinogram  Extensogram
 Wet gluten (%)  Absorption (%)  Dough elasticity (min)  Stability (min)  Resistance (min)  Softening (FJ)  Quality No.  Quality group  Energy (cm)  Elasticity (mm)  Resistance  E/R
 PIK
Vinkovci		  33.1  62.5  2.3  12.7  15.0  0  100.0  A1  137  166  430  2.59
 Ljudevit
Posavski		  35.3  61.5  2.5  1.7  4.2  30   77.7  A2  167  180  390  2.17