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
CREA-CENTRO DI RICERCA INGEGNERIA E TRASFORMAZIONI AGROALIMENTARI (CREA-IT-RM)
Triticum aestivum L. · Bread wheat
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Triticum aestivum L. · Bread wheat
Cultivari Getreidezüchtungsforschung Darzau gGmbH
Triticum aestivum L. · Bread wheat
Norsk Kornforedling A/S, N-2344 Ilseng
x Triticosecale Wittm. ex A. Camus · Triticale
Iliya Stankov, Petra Stankova, Asen Dimov, Nevena Peychinova
Triticum aestivum L. · Bread wheat
D. Boyadzhieva, A. Dimov, P. Stankova, M. Mangova, P. Petkov, P. Petkova, M. Ivanova
Triticum turgidum L. subsp. dicoccum (Schrank ex Schübl.) Thell. · Emmer
Universität Hohenheim Landessaatzuchtanstalt Herrn Dr. Friedrich Longin
Triticum aestivum L. · Bread wheat
RAGT CZECH S.R.O.
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
Fazekas Miklos / Lazanyi Janos
Triticum aestivum L. · Bread wheat
A. Tajnšek (SI)
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
Hodowla Roslin Smolice Sp.z o.o Grupa IHAR
Triticum aestivum L. · Bread wheat
Todor Gubatov
x Triticosecale Wittm. ex A. Camus · Triticale
S. Tsvetkov, A. Tsenov, I. Stoeva, I. Stoyanov, I. Iliev, S. Mihova
x Triticosecale Wittm. ex A. Camus · Triticale
Florimond Desprez Veuve et Fils, FR
Triticum aestivum L. · Bread wheat
Národné Polnohospodárske a Potravinárske Centrum (NPPC)
Triticum aestivum L. · Bread wheat
I. Panayotov, T. Rachinski, A. Tsenov, Tsv. Rachinska, I. Stoeva, I. Stoyanov, I. Iliev, S. Mihova, E. Nikolova, Y. Stanchev
Triticum durum Desf. · Durum wheat
INIAV - Instituto Nacional de Investigacao Agraria e Veterinaria.
Triticum aestivum L. · Bread wheat
I. Todorov, G. Petrov, I. Panayotov, N. Tsenov, K. Kostov, A. Tsenov, I. Stoeva, I. Iliev, K. Malinski, I. Atanasova, I. Stoyanov, S. Mihova
Cucurbita maxima Duchesne · Giant pumpkin
Public domain