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
Blackman Agriculture Ltd
Secale cereale L. · Rye
Lantmännen SW Seed
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Solanum tuberosum L. · Potato
Cyngent Potato Breed. (GB)
Solanum tuberosum L. · Potato
HESELMANS GUUS
Triticum aestivum L. · Bread wheat
SARL ADRIEN MOMONT ET FILS, FR
Triticum aestivum L. · Bread wheat
Tapio Juuti 65%, Hans Küüts 10%, Anne Ingver 10%, Reine Koppel 10%, Mati Koppel 5%
Triticum aestivum L. · Bread wheat
SELGEN A.S
Triticum aestivum L. · Bread wheat
Saaten Union Recherche SARL, Estrées-Saint -Denis FR
Triticum aestivum L. · Bread wheat
Agri-Obtentions S.A., Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement (INRAE)
Triticum aestivum L. · Bread wheat
LEMAIRE DEFFONTAINES S.A.S.
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
CRAW-DPT SCIENCES DU VIVANT - UNITÉ D'AMÉLIORATION
Triticum aestivum L. · Bread wheat
Saatzucht Josef Breun GmbH & Co. KG, D-91074 Herzogenaurach
Triticum aestivum L. · Bread wheat
Delley Seeds and Plants
Solanum tuberosum L. · Potato
Johannes M.H. van den Oord
Solanum tuberosum L. · Potato
Teagasc
Triticum aestivum L. · Bread wheat
Sogroup (FR)
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
TREVOR COPE SEEDS LIMITED
Triticum aestivum L. · Bread wheat
Nordic Seed A/S, 8464 Galten
Triticum aestivum L. · Bread wheat
NICKERSON INTERNATIONAL RESEARCH GEIE
Triticum aestivum L. · Bread wheat
Florimond Desprez Veuve et Fils, FR
Triticum aestivum L. · Bread wheat
LEMAIRE DEFFONTAINES S.A.S.
Triticum aestivum L. · Bread wheat
Petr Laml
Triticum aestivum L. · Bread wheat
Verneuil Recherche SA (FR)