Maranca
ActiveSolanum tuberosum L. · Potato
Mansholt's Veredelingsbedrijf B.V.
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.
Solanum tuberosum L. · Potato
Mansholt's Veredelingsbedrijf B.V.
Solanum tuberosum L. · Potato
Jack Dunnett
Solanum tuberosum L. · Potato
Mr. J.P.M. Muijsers
Triticum aestivum L. · Bread wheat
Secobra Saatzucht
Solanum tuberosum L. · Potato
VEREINIGTE BOERDE| Vereinigte Boerde-Altmark- Saaten Magdeburg GmbH / BIERMA H.I.| H.I. Bierma
Triticum aestivum L. · Bread wheat
LOCHOW-PETKUS
Triticum aestivum L. · Bread wheat
SENOVA LTD
Secale cereale L. · Rye
Saaten-Union
Secale cereale L. · Rye
Peer Wilde^^^Brigitta Schmiedchen^^^Jutta Menzel
Triticum aestivum L. · Bread wheat
WIERSUM PLANTBREEDING
Solanum tuberosum L. · Potato
KWEEK-EN RESEARCHBEDRIJF AGRICO B.V., NL
Solanum tuberosum L. · Potato
Spijkman, Jan Lucas / Spijkman-Vergeer, Johanna Maria
Solanum tuberosum L. · Potato
R.P.GRAVELAND
Triticum aestivum L. · Bread wheat
DEUTSCHE SAATVEREDELUNG AG
Secale cereale L. · Rye
HYBRO SAATZUCHT GMBH and CO KG
Triticum aestivum L. · Bread wheat
Saatzucht Donau, A
Secale cereale L. · Rye
WILDE Peer, DE
Triticum aestivum L. · Bread wheat
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Triticum aestivum L. · Bread wheat
SELGEN A.S
Triticum aestivum L. · Bread wheat
REINER BOTHE
x Triticosecale Wittm. ex A. Camus · Triticale
WOLSKI| Dr.Tadeusz Wolski c/o SHR Laski / BRYKCZYNSKA| Lidia Brykczynska c/o SHR Choryn / SZOLKOWSKI| Andrzej Szolkowski c/o SHR Choryn / WISNIEWSKA| Stanislawa Wisniewska / TYMIENIECKA| Eva Tymieniecka c/o Hodowla Roslin "Danko" Pp / MADRA MONIKA| Monika
Secale cereale L. · Rye
KWS Lochow
Secale cereale L. · Rye
KWS Lochow
Triticum aestivum L. · Bread wheat
Schlieter Bernd, Busch Heinrich,