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 turgidum L. subsp. dicoccum (Schrank ex Schübl.) Thell. · Emmer
Universität Hohenheim Landessaatzuchtanstalt Herrn Dr. Friedrich Longin
Triticum aestivum L. · Bread wheat
SARH-INIA
Cucurbita maxima Duchesne · Giant pumpkin
Public domain
Triticum aestivum L. · Bread wheat
SARH-INIA
Triticum aestivum L. · Bread wheat
Station d amelioration des plantes de Versailles (FR)
Triticum aestivum L. · Bread wheat
Montana Agricultural Experiment Station
Solanum tuberosum L. · Potato
OSIPChUK ALLA ANDREEVNA / OSIPChUK ANDREJ ANTONOVICh / NAZAR STEFANIYa GRIGOR'EVNA / GRITSENKO EKATERINA PETROVNA / GAJDUK PETR PAVLOVICh / DMITROShchUK VALERIYa EVGEN'EVNA / KUChKO ANATOLIJ ANDREEVICh / MITSKO VLADIMIR NIKOLAEVICh / RAZKEVICh NIKOLAJ FIL
Triticum aestivum L. · Bread wheat
NS ratarstvo (YU)
Triticum aestivum L. · Bread wheat
Hybrinova Sa (FR)
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
IRTA/CEREALES ARAGON Y CATALUNYA SAU
Triticum aestivum L. · Bread wheat
DAVYDOVA NATAL'Ya VLADIMIROVNA / BERKUTOVA NAZIYa SULTANOVNA / ShIShKINA TAT'YaNA SERGEEVNA / ShARAHOV ANATOLIJ ALEKSEEVICh / NETTEVICh E'NGEL' DANILOVICh / ShAROShKINA ELENA EVGEN'EVNA / VITVITSKAYa IRINA GEORGIEVNA / DAVYDOVA ELENA IVANOVNA / PAVLOVA OL
Secale cereale L. · Rye
Adamchuk Halyna Kostiantynivna, Dryl Valentyna Petrivna, Batsaieva Rita Dmytrivna, Krainiuk Nina Oleksandrivna, Havrysh Zinaida Vasylivna, Yehorov Dmytro Kostiantynovych, Derev'ianko Vira Petrivna,
Solanum tuberosum L. · Potato
Solanum tuberosum L. · Potato
Solanum tuberosum L. · Potato
Prunus cerasus L. · Sour cherry
Triticum aestivum L. · Bread wheat
Prunus cerasus L. · Sour cherry
Foeniculum vulgare Mill. · Fennel
Solanum tuberosum L. · Potato
Triticum aestivum L. · Bread wheat
Solanum tuberosum L. · Potato
Triticum aestivum L. · Bread wheat
Solanum tuberosum L. · Potato