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
Saatzucht LFS Edelhof (AT)
Triticum aestivum L. · Bread wheat
RUP «NAUCHNO - PRAKTICHESKIJ CZENTR NAN BELARUSI PO ZEMLEDELIYU»
Triticum aestivum L. · Bread wheat
Carlo Invernizzi
Solanum tuberosum L. · Potato
IPR B.V.
Solanum tuberosum L. · Potato
R.P.GRAVELAND
Triticum aestivum L. · Bread wheat
Selgen, CZ
Solanum tuberosum L. · Potato
Gisele Lairy-Joly
Solanum tuberosum L. · Potato
Sygnet PB, GB
Solanum tuberosum L. · Potato
Zella J. Doig
Solanum tuberosum L. · Potato
Lantmõnnen Seed B.V.
Triticum aestivum L. · Bread wheat
Pierrick Varenne
Triticum aestivum L. · Bread wheat
Syngenta Hadmersleben
Secale cereale L. · Rye
WORTMANN| Dr. H. Wortmann in Fa. Hybro Saatzucht GmbH & Co. KG
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
Peer Hummeluhr
Triticum aestivum L. · Bread wheat
Daniel Shkoro
Triticum aestivum L. · Bread wheat
Landwirtschaftliche Lehranstalten Triesdorf
Triticum aestivum L. · Bread wheat
Poljoprivredni fakultet (YU)
Secale cereale L. · Rye
PHP PETERSEN
Triticum aestivum L. · Bread wheat
FORSCHUNGSANSTALT FÜR AGRARÖKOLOGIE UND LANDBAU^^^Station Fédérale de Recherches Agronomiques de Changins (RAC)
Triticum aestivum L. · Bread wheat
Ottó Veisz^^^Zoltán Bedő^^^László Láng^^^Gyula Vida^^^László Szunics^^^Ildikó Karsai^^^Mariann Rákszegi^^^Klára Mészáros
Triticum aestivum L. · Bread wheat
CO.NA.SE soc Coop.Agr. (IT)/Apsov sementi S.p.A. (IT)
Triticum aestivum L. · Bread wheat
Syngenta Participations,CH
Triticum aestivum L. · Bread wheat
Strube Research GmbH&Co KG