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.
Secale cereale L. · Rye
UNIVERSITY OF HOHENHEIM
Triticum aestivum L. · Bread wheat
LIMAGRAIN NEDERLAND
Triticum aestivum L. · Bread wheat
Florimond Desprez Veuve et Fils, FR
Triticum aestivum L. · Bread wheat
WIERSUM PLANTBREEDING
Triticum aestivum L. · Bread wheat
NICKERSON (UK)
Triticum aestivum L. · Bread wheat
Svensson, Gunnar/Jönsson, Jan Ö.
Cucurbita pepo L. · Field pumpkin
Pieterpik B.V.
x Triticosecale Wittm. ex A. Camus · Triticale
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
Nickerson International Research S.N.C.
Triticum aestivum L. · Bread wheat
Caussade Semences SA (FR)
Triticum aestivum L. · Bread wheat
NORDSAAT SAATZUCHT
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Raiffeisen Zentralgenossenschaft eG
Triticum aestivum L. · Bread wheat
Sejet Planteforaedling I,S
Triticum aestivum L. · Bread wheat
Verneuil Recherche SA (FR)
Triticum aestivum L. · Bread wheat
Serasem S.A.S.
Triticum aestivum L. · Bread wheat
Strube D&S GMBH
Triticum aestivum L. · Bread wheat
Caussade Semences SA (FR)
x Triticosecale Wittm. ex A. Camus · Triticale
Arta Kronberga (45%), Aina Kokare (25%), (State Priekuli Plant Breeding Institute) Reine Koppel (30%), Centre of Estonian Rural Research and Knowledge
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Triticum aestivum L. · Bread wheat
Deutsche Saatveredelung AG - DSV (DE)
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Secale cereale L. · Rye
Julén, Gösta
Solanum tuberosum L. · Potato
KWEEKBEDRIJF ROPTA ZPC