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
Agri-Obtentions S.A., Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement (INRAE)
Triticum aestivum L. · Bread wheat
Landbauschule Dottenfelderhof e.V.
Cucurbita moschata Duchesne · Butternut squash
Domaine Public (FR)
Capsicum annuum L. · Bell pepper
LUBOMIRA GARCICOVA
Triticum aestivum L. · Bread wheat
W WEIBULL
Triticum aestivum L. · Bread wheat
Poznanska Hodowla Roslin Sp. z o.o
Triticum aestivum L. · Bread wheat
Boreal Plant Breeding
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Cucurbita maxima Duchesne · Giant pumpkin
Domaine Public (FR)
Triticum aestivum L. · Bread wheat
Verneuil Recherche SA (FR)
Capsicum annuum L. · Bell pepper
Syngenta Crop Protection AG
Malus Mill. · Apple
PER-OLOF BERGENDAL
Triticum aestivum L. · Bread wheat
Zelder BV (NL)
Solanum tuberosum L. · Potato
Francis LEVIEIL (FR)
Triticum aestivum L. · Bread wheat
Verneuil Recherche SA (FR)
Triticum aestivum L. · Bread wheat
Limagrain Europe, FR
Solanum tuberosum L. · Potato
JOGEVA PLANT BREEDING INSTITUTE
Triticum aestivum L. · Bread wheat
PLANT BREEDING INTERNATIONAL CAMBRIDGE
Triticum aestivum L. · Bread wheat
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR
Solanum melongena L. · Eggplant
Shreeshal Hadapad
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Triticum aestivum L. · Bread wheat
Syngenta Crop Protection AG
Triticum aestivum L. · Bread wheat
RAGT 2n, FR
Triticum aestivum L. · Bread wheat
RAGT 2n