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.
Cucurbita pepo L. · Field pumpkin
W. LEGUTKO PRZEDSIEBIORSTWO HODOWLANO NASIENNE SP.Z.O.O
Triticum aestivum L. · Bread wheat
Selgen, a.s. Vyzkumne centrum SELTON, s.r.o.
Triticum aestivum L. · Bread wheat
ETS.C.C.BENOIST
Triticum aestivum L. · Bread wheat
Svensson, Gunnar/Jönsson, Jan Ö
Triticum aestivum L. · Bread wheat
LIDEA FRANCE SAS
Triticum aestivum L. · Bread wheat
Societa Produttori Sementi S.p.A
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
Unisigma GIE (FR)/Zeneca Seeds UK Limited (GB)
Triticum aestivum L. · Bread wheat
SECOBRA RECHERCHES S.A.S
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Schernthaner Johannes Bio-Bauernhof
Triticum aestivum L. · Bread wheat
UCA SEM.PROVENCE
Triticum aestivum L. · Bread wheat
The Regents of the University of California
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
CRAW-DPT SCIENCES DU VIVANT - UNITÉ D'AMÉLIORATION
Triticum aestivum L. · Bread wheat
Rozalia Kadar, Maria Moldovan, Vasile Moldovan,
Triticum aestivum L. · Bread wheat
Thierry Demarquet
Triticum aestivum L. · Bread wheat
Saatzucht Donau GmbH & Co.KG
x Triticosecale Wittm. ex A. Camus · Triticale
RAC Station federale de recherches agronomiques de Changins (CH)
Triticum aestivum L. · Bread wheat
Florimond Desprez Veuve et Fils, FR
Triticum aestivum L. · Bread wheat
NICKERSON SUR, S.A.
Triticum aestivum L. · Bread wheat
Graminor AS, N-2322 Ridabu
Triticum aestivum L. · Bread wheat
ISEA S.R.L
Solanum tuberosum L. · Potato
SCOTTISH CROP RESEARCH INSTITUTE
Triticum aestivum L. · Bread wheat
LANDWIRTSCHAFTLICHE LEHRANSTALT TRIESDORF
Solanum tuberosum L. · Potato
CECAB (FR)/Bretagne-plants (FR)