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
FORSCHUNGSANSTALT FÜR AGRARÖKOLOGIE UND LANDBAU^^^Station Fédérale de Recherches Agronomiques de Changins (RAC)
Triticum aestivum L. · Bread wheat
Asur Plant Breeding, F
Triticum aestivum L. · Bread wheat
Syngenta Participations AG| CH
Triticum aestivum L. · Bread wheat
Sejet Planteforaedling I,S
Triticum aestivum L. · Bread wheat
Caussade Semences SA (FR)
Triticum aestivum L. · Bread wheat
Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement (INRAE) , Agri-Obtentions S.A.
Triticum aestivum L. · Bread wheat
Caussade Semences SA (FR)
Triticum aestivum L. · Bread wheat
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR
Triticum aestivum L. · Bread wheat
Washington State University
Solanum tuberosum L. · Potato
CYGNET POTATO BREEDERS
Cucurbita pepo L. · Field pumpkin
PETOSEED CO
Foeniculum vulgare Mill. · Fennel
BEJO ZADEN B.V.
Triticum aestivum L. · Bread wheat
PLANT BREEDING INTERNATIONAL CAMBRIDGE
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
CRAW-DPT SCIENCES DU VIVANT - UNITÉ D'AMÉLIORATION
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Solanum tuberosum L. · Potato
Den Hartigh BV
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
RAGT 2n
Triticum durum Desf. · Durum wheat
Serasem S.A.S.
Triticum aestivum L. · Bread wheat
Florimond Desprez Veuve et Fils, FR
Triticum aestivum L. · Bread wheat
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR