Variety traits
Baking quality is a complex of wheat grain characteristics that determine its ability to form dough with specific physical properties for producing bread of high volume and porosity.
Mentioned in descriptions 4 872 varieties reference book.
Baking quality reflects the ability of the grain's protein complex to create an elastic and resilient dough structure upon hydration. Based on this trait, wheat is categorized into strong, which acts as an improver for weaker flour; medium, which serves as the standard for mass production; and weak, which has limited suitability for baking.
Evaluation of baking quality is based on a system of physical, biochemical, and technological indicators, including protein and gluten content, gluten deformation index (GDI), test weight, vitreousness, and falling number. Rheological analysis methods using instruments that measure dough stability and deformation work are also employed.
The final grain quality depends on the combination of variety genetics and environmental conditions. The stability and maintenance of high baking properties are ensured by the proper choice of variety, adherence to agronomic practices, including nitrogen fertilization levels and sowing dates, as well as timely harvesting and high-quality storage of the crop.
Selection based on the description text, not official resistance ratings: such data is not available in registers. Mention indicates that the trait is discussed in the variety's sources; see the variety's profile for details on what is specifically stated.
Solanum tuberosum L. · Potato
VAN RIJN-KWS B.V.
Solanum tuberosum L. · Potato
Z.P.C. /F.G. VAN DER ZEE /G. VAN DER ZEE /P.J. VAN DER ZEE
Secale cereale L. · Rye
Kryshtofik Renata, Bialokors`kyi IAn, Piatrusiak Alisiia,
Triticum aestivum L. · Bread wheat
PLANT BREEDING INTERNATIONAL CAMBRIDGE
Triticum aestivum L. · Bread wheat
WEIBULLSHOLM PLANT BREEDING INSTITUTE
Solanum tuberosum L. · Potato
The State of Oregon
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Triticum aestivum L. · Bread wheat
CRIADERO DE CEREALES ACA
Triticum aestivum L. · Bread wheat
CRIADERO DE CEREALES ACA
Solanum tuberosum L. · Potato
Real Potatoes Ltd
Secale cereale L. · Rye
WILDE PEER
Capsicum annuum L. · Bell pepper
Sativa coop (IT)
Triticum aestivum L. · Bread wheat
S.A.R.L. SOGROUP
Secale cereale L. · Rye
KWS Lochow
Secale cereale L. · Rye
KWS Lochow
Cucurbita pepo L. · Field pumpkin
Research Corporation
Prunus persica (L.) Batsch · Peach
Zaiger, Chris F.|537 Rosemore Ave., Modesto, CA 95351 / Zaiger, Gary N.|1907 Elm Ave., Modesto, CA 95351 / Gardner, Leith M.|1207 Grimes Ave., Modesto, CA 95351 / Zaiger, Grant G.|2121 Elm Ave., Modesto, CA 95351
Solanum tuberosum L. · Potato
ROCUS PIETER GRAVELAND
Solanum tuberosum L. · Potato
Kweekbedrijf D. Biemond B.V.
Solanum tuberosum L. · Potato
S.BRUNIA
Solanum tuberosum L. · Potato
VEREDELINGSBEDRIJF BV
Solanum tuberosum L. · Potato
Rocus Pieter Graveland, Cornelus Johannus Biemond.
Secale cereale L. · Rye
WILDE PEER
Solanum tuberosum L. · Potato
Trip, J.