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
Serasem, FR
Triticum aestivum L. · Bread wheat
Saatzucht Donau GmbH & Co.KG
Triticum aestivum L. · Bread wheat
Unisigma GIE, FR
Triticum aestivum L. · Bread wheat
Sejet Planteforµdling I/S
Triticum aestivum L. · Bread wheat
Saatzucht Bauer GmbH & Co KG
Solanum tuberosum L. · Potato
W.WALLMULLER
Triticum aestivum L. · Bread wheat
Saatzucht Donau, A
x Triticosecale Wittm. ex A. Camus · Triticale
Nordsaat Saatzuchtgesellschaft mbH
Triticum aestivum L. · Bread wheat
Limagrain Belgium s.a.
Triticum aestivum L. · Bread wheat
Nordic Seed A/S
Triticum aestivum L. · Bread wheat
Sylvie DUTRIEZ
Triticum aestivum L. · Bread wheat
Saatzucht Donau GmbH & Co.KG
Triticum aestivum L. · Bread wheat
DEUTSCHE SAATVEREDELUNG AG
Secale cereale L. · Rye
Instytut Hodowli i Aklimatyzacji Roslin Panstwowy Instytut Badawczy
Triticum aestivum L. · Bread wheat
NITA ZYGMUNT O. STANISLAW / PLUCIENNICZAK ELZBIETA, TERESA O JAN / PAKULSKA HANNA O. TADEUSZ / RYDZEWSKI JAN O. FRANCISZEK / BLASZCZAK WOJCIECH O. WLADYSLAW / BLASZCZAK MARIA O, MARIAN / JOACHIM KRZYSZTOF O. KRZYSZTOF
Triticum aestivum L. · Bread wheat
PLANT BREEDING INTERNATIONAL
Triticum aestivum L. · Bread wheat
Strube Research GmbH&Co KG
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Station d'Amelioration des Plantes
Triticum aestivum L. · Bread wheat
Delley Seeds and Plants
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR
Solanum tuberosum L. · Potato
The James Hutton Institute
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
Institute of field and vegetable crops, Novi Sad, Serbia
Triticum aestivum L. · Bread wheat
JUST-HINRICH VON RUMKER