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
Výzkumné Centrum Selton s.r.o., Selgen A.S.
Hordeum vulgare L. · Barley
SAATZUCHT STRENG-ENGELEN GMBH&CO. KG
Triticum aestivum L. · Bread wheat
Saatzucht Donau GmbH, Probstdorf AT
Triticum aestivum L. · Bread wheat
SARL ADRIEN MOMONT ET FILS, FR
Triticum aestivum L. · Bread wheat
Nickerson International Research S.N.C.
Triticum aestivum L. · Bread wheat
SAATZUCHT DONAU GESMBH&COKG
Solanum tuberosum L. · Potato
IPR B.V.
Solanum tuberosum L. · Potato
Teagasc
Triticum aestivum L. · Bread wheat
FLORIMOND DESPREZ VEUVE ET FILS
Triticum aestivum L. · Bread wheat
PLANT BREEDING INTERNATIONAL CAMBRIDGE
Triticum aestivum L. · Bread wheat
L'INSTITUT NATIONAL DE LA
Solanum tuberosum L. · Potato
van Loon, J.P.
Triticum aestivum L. · Bread wheat
FORSCHUNGSANSTALT FÜR AGRARÖKOLOGIE UND LANDBAU^^^Station Fédérale de Recherches Agronomiques de Changins (RAC)
Triticum aestivum L. · Bread wheat
Syngenta Participations,CH
Solanum tuberosum L. · Potato
IRISH SEED POTATOES LTD
Cucurbita pepo L. · Field pumpkin
W. LEGUTKO PRZEDSIEBIORSTWO HODOWLANO NASIENNE SP.Z.O.O
Capsicum annuum L. · Bell pepper
Rijk Zwaan Zaadteelt en Zaadhandel B.V.
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Triticum aestivum L. · Bread wheat
SAULESCU NICOLAEITTU GHEORGHEMUSTATEA POMPILIUITTU MARIANAPETCU ELENA
Triticum aestivum L. · Bread wheat
Secobra Recherches, F
Triticum aestivum L. · Bread wheat
Caussade Semences, F
Solanum tuberosum L. · Potato
SCOTTISH CROP RESEARCH INSTITUTE
Solanum tuberosum L. · Potato
IRISH SEED POTATOES LTD
Triticum aestivum L. · Bread wheat
SARL ADRIEN MOMONT ET FILS, FR