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
DEUTSCHE SAATVEREDELUNG AG
x Triticosecale Wittm. ex A. Camus · Triticale
SEMUNDO SAATZUCHT GMBH
Triticum aestivum L. · Bread wheat
NICKERSON INTERNATIONAL RESEARCH SNC
Triticum aestivum L. · Bread wheat
PLANT BREEDING INTERNATIONAL CAMBRIDGE
Secale cereale L. · Rye
SVERIGES UTSÄDESFÖRENING SVALÖF
Solanum lycopersicum L. · Tomato
Ali Yuksel
Solanum tuberosum L. · Potato
APPAL/COOP.Nª.Sª. DE OCON
Solanum tuberosum L. · Potato
HZPC Holland BV (NL)
Triticum aestivum L. · Bread wheat
PIONEER HI-BRED INTERNATIONAL
Secale cereale L. · Rye
KWS Lochow
Lupinus angustifolius L. · Narrow-leaf lupin
Poznanska Hodowla Roslin Sp. z o.o
Triticum aestivum L. · Bread wheat
NICKERSON INTERNATIONAL RESEARCH SNC
Triticum aestivum L. · Bread wheat
Serasem (FR)/Zelder BV (NL)
Triticum aestivum L. · Bread wheat
STRUBE RESEARCH GMBH and CO KG
Solanum tuberosum L. · Potato
University of Pannonia,Potato Research Centre (HU)
Triticum aestivum L. · Bread wheat
South Dakota Board of Regents
Triticum aestivum L. · Bread wheat
HEINE-PERAGIS
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
RAGT CZECH S.R.O.
Triticum aestivum L. · Bread wheat
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Solanum tuberosum L. · Potato
Germicopa Breeding S.A.S
Prunus persica (L.) Batsch · Peach
Secale cereale L. · Rye
LOCHOW| KWS LOCHOW GMBH