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
Florimond Desprez Veuve et Fils, FR
Triticum aestivum L. · Bread wheat
KWS UK LTD
Triticum aestivum L. · Bread wheat
State Stende Cereals Breeding Institute
Triticum aestivum L. · Bread wheat
S.I.S. SOCIETA' ITALIANA SEMENTI
Triticum aestivum L. · Bread wheat
R. SCHACHSCHNEIDER
Prunus domestica L. · European plum
Triticum aestivum L. · Bread wheat
PIONEER HI-BRED INTERNATIONAL
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Agroprogress Ltd.
Triticum aestivum L. · Bread wheat
SECOBRA RECHERCHES S.A.S
Triticum aestivum L. · Bread wheat
Florimond Desprez Veuve et Fils, FR
Brassica oleracea L. (Cauliflower Group) · Cauliflower
TH.C.SLIJKERMAN
Triticum aestivum L. · Bread wheat
W. von Borries-Eckendorf GmbH & Co.KG
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Universität Hohenheim Landessaatzuchtanstalt 720
Triticum aestivum L. · Bread wheat
Tapio Juuti 65%, Hans Küüts 10%, Anne Ingver 10%, Reine Koppel 10%, Mati Koppel 5%
Cucurbita pepo L. · Field pumpkin
Tezier SA (FR)
Triticum aestivum L. · Bread wheat
Plant Breeding International Cambridge Ltd (GB)
Triticum aestivum L. · Bread wheat
Limagrain Europe S.A.S
Triticum aestivum L. · Bread wheat
Caussade Semences SA (FR)
Triticum aestivum L. · Bread wheat
KWS UK LTD
Triticum aestivum L. · Bread wheat
KWS MOMONT RECHERCHE SARL, FR
Triticum aestivum L. · Bread wheat
KWS UK LTD
Triticum aestivum L. · Bread wheat
Montana Agricultural Experiment Station
Triticum aestivum L. · Bread wheat
KWS UK LTD