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
Syngenta Participations AG
Triticum aestivum L. · Bread wheat
Unisigma G.I.E., Limagrain Europe S.A.S.
Solanum tuberosum L. · Potato
Teagasc Crops Research Department
Triticum aestivum L. · Bread wheat
Lietuvos agrarinių ir miškų mokslų centro filialas Žemdirbystės institutas
Triticum aestivum L. · Bread wheat
Lietuvos agrarinių ir miškų mokslų centras
Triticum aestivum L. · Bread wheat
HAO-DEMETER - Cereal Institute
Triticum aestivum L. · Bread wheat
ASUR Plant Breeding S.A.S
Solanum tuberosum L. · Potato
P. Watts, NIHPBS
Capsicum annuum L. · Bell pepper
Namdhari Seeds PVT Ltd. Sri Sai Arcade No. 8, 12th Cross, 1st Phase
Triticum aestivum L. · Bread wheat
SECOBRA RECHERCHES S.A.S
Triticum aestivum L. · Bread wheat
VILMORIN-ANDRIEUX
Triticum aestivum L. · Bread wheat
ASUR Plant Breeding S.A.S
Triticum aestivum L. · Bread wheat
CO.NA.SE SOC.COOP.AGR
Triticum aestivum L. · Bread wheat
GEA ALIMENTARE S.R.L.
Triticum durum Desf. · Durum wheat
HAO-DEMETER - Cereal Institute
Solanum tuberosum L. · Potato
Plantera Seed B.V.
Triticum aestivum L. · Bread wheat
Lietuvos agrarinių ir miškų mokslų centras
Triticum aestivum L. · Bread wheat
SAATZUCHT STRENG-ENGELEN GMBH&CO. KG
Triticum aestivum L. · Bread wheat
Galina Mihova, Nikolay Tsenov, Tatyana Petrova, Vanya Ivanova, Sonya Doneva, Diyana Yordanova, Yordanka Stanoeva, Hristo Stoyanov, Bilyana Ivanova, Tsvetelina Gerdzhikova
Solanum tuberosum L. · Potato
SARPO KFT
Secale cereale L. · Rye
Kruppa Jozsef / Hoffmann Borbala / Szuecs Laszlo / Gazsi Istvanne
Triticum aestivum L. · Bread wheat
F.LLI COZZI S.N.C.
Triticum aestivum L. · Bread wheat
SEMILLAS BATLLE S.A.
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
KLING| Dr. Christoph Kling in Universitaet Hohenheim - Landessaatzuchtanstalt -