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
ETS.C.C.BENOIST
Triticum aestivum L. · Bread wheat
Strube Research GmbH & Co. KG, D- 38387 Sollingen
Papaver somniferum L. · Opium poppy
KRZYMANSKI| Jan Krzymanski c/o Institut Hodowli i Aklimatyzacji Roslin / SZYMANOWSKA| Elzbieta Szymanowska c/o Institut Hodowli i Aklimatyzacji Roslin / MISIURA| Eugenia Misiura c/o Institut Hodowli i Aklimatyzacji Roslin / SOLTYSIK| Elzbieta Soltysik c/o
Triticum aestivum L. · Bread wheat
Pyter IAnosh, Khady Heza, Sundy Tamosh, Marton L. Chaba,
Secale cereale L. · Rye
Peer Wilde^^^Brigitta Schmiedchen^^^Jutta Menzel
Triticum aestivum L. · Bread wheat
Hodowla Roslin Rolniczych Nasiona Kobierzyc Sp.z.o.o.
Triticum aestivum L. · Bread wheat
BEDO YOLTAN LANG LASZLOSZUNICS LASZLOVEISZ OTTOVIDA GYULAKARSAI ILDIKOSZUCS PETERSZUNICS LASZLONEJUHASZ ANGELA
Triticum aestivum L. · Bread wheat
SECOBRA RECHERCHES S.A.S
Triticum aestivum L. · Bread wheat
Plant Select s.r.o., Hrubčice 111, 79821 Bedihošt’, Tšehhi Vabariik
Triticum aestivum L. · Bread wheat
KWS Lochow
Triticum aestivum L. · Bread wheat
Nina Pfeiffer, Erhard Ebmeyer
Triticum aestivum L. · Bread wheat
SAATZUCHT JOSEF BREUN GMBH and CO.KG
Secale cereale L. · Rye
KWS Lochow
Triticum aestivum L. · Bread wheat
W WEIBULL
Triticum aestivum L. · Bread wheat
Limagrain Europe S.A.S
Secale cereale L. · Rye
KWS Lochow
Triticum aestivum L. · Bread wheat
MATTON CLOVIS
Triticum aestivum L. · Bread wheat
Pernilla Vallenback
Triticum aestivum L. · Bread wheat
SELGEN A.S
Triticum aestivum L. · Bread wheat
Malopolska Hodowla Roslin Spolka z o.o.
Triticum aestivum L. · Bread wheat
N. tsenov, I. Stoeva, I. Panayotov, I. Todorov, K. Kostov, T. Petrova, I. Iliev, K. Malinski
Secale cereale L. · Rye
MATTON CLOVIS
Triticum aestivum L. · Bread wheat
Saaten Union Recherche (FR)
Triticum aestivum L. · Bread wheat
Saaten Union Recherche SARL, Estrées-Saint -Denis FR