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.
Triticum aestivum L. · Bread wheat
SARL ADRIEN MOMONT ET FILS, FR
Triticum aestivum L. · Bread wheat
Wiersum Plantbreeding B.V.
Prunus avium (L.) L. · Sweet cherry
Vyzkumny A Slechtitelsky Ustav Ovocnarsky Holovousy s.r.o.
Secale cereale L. · Rye
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
Verneuil Recherche SA (FR)
Triticum aestivum L. · Bread wheat
Unisigma GIE, FR
Triticum aestivum L. · Bread wheat
FLORIMOND DESPREZ,S.A.
Triticum aestivum L. · Bread wheat
Vladymyr Synek, Ruzhena Rosolova, Yidka Komarkova, Yvanna Byzhova, Martin Hromadko, Liudmila Bobkova, Pavel Amler,
Triticum aestivum L. · Bread wheat
Richard Summers PBI Cambridge
Secale cereale L. · Rye
Poznanska Hodowla Roslin Sp. z o.o
Triticum aestivum L. · Bread wheat
LIDEA FRANCE SAS
x Triticosecale Wittm. ex A. Camus · Triticale
WOS HENRYK / MACKOWIAK WALENTY / PAIZERT KAZIMIERZ O. STEFAN / SZELAG BOZENA / SZELAG JANUSZ / CICHY HENRYK / MAZURKIEWICZ LESZEK, O. JERZY
Solanum tuberosum L. · Potato
PLANTERA SEED BV
Triticum aestivum L. · Bread wheat
ISEA S.R.L
Triticum aestivum L. · Bread wheat
Caussade Semences, F
Triticum aestivum L. · Bread wheat
Caussade Semences, F
Triticum aestivum L. · Bread wheat
Institut za ratarstvo i povrtarstvo, Novi Sad
Triticum aestivum L. · Bread wheat
Caussade Semences, F
Triticum aestivum L. · Bread wheat
Deutsche Saatveredelung AG - DSV (DE)
Solanum tuberosum L. · Potato
Peter Leonard Oldenkamp
Triticum aestivum L. · Bread wheat
Patrice Senellart
Triticum aestivum L. · Bread wheat
Nordic Seed A/S
Triticum aestivum L. · Bread wheat
SEMENTI SAMOGGIA S.R.L.
Cucurbita pepo L. · Field pumpkin
SVS HOLLAND BV , NL