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
MTA Agrártudományi Kutatóközpont MGI, Martonvásár
Solanum tuberosum L. · Potato
Romagnoli FLLI SpA
Triticum aestivum L. · Bread wheat
Dr. Murányi István, Kompolt
Solanum tuberosum L. · Potato
SCOTTISH CROP RESEARCH INSTITUTE
Linum usitatissimum L. · Common flax
SCHNOCK MARTIN| Dr. Martin G. Schnock (+)
Triticum aestivum L. · Bread wheat
Agrigenetics d.o.o. (HR)
Triticum aestivum L. · Bread wheat
SEJET PLANT BREEDING
Solanum tuberosum L. · Potato
IPR B.V.
Solanum tuberosum L. · Potato
JAMES HUTTON LTD
Triticum aestivum L. · Bread wheat
SELGEN A.S
Capsicum annuum L. · Bell pepper
Lee Moon Hwan, Jang In Suk.
Solanum tuberosum L. · Potato
VŠÚZ - Výskumný a šlachtitelský ústav zemiakársky a.s.
Solanum tuberosum L. · Potato
SKEA ORGANICS LTD
Cucurbita maxima Duchesne · Giant pumpkin
Sakata Seed Corporation, JP
Triticum aestivum L. · Bread wheat
Dario Fossati
Triticum aestivum L. · Bread wheat
Strube Research GmbH&Co KG
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
Limagrain Europe S.A.S
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Solanum tuberosum L. · Potato
SVALOF AB
Triticum aestivum L. · Bread wheat
SAULESCU NICOLAEITTU GHEORGHEITTU MARIANAGIURA AURELMUSTATEA POMPILIUPETCU ELENA
Triticum aestivum L. · Bread wheat
Limagrain Europe S.A.S
Triticum aestivum L. · Bread wheat
KWS MOMONT RECHERCHE SARL, FR
Triticum aestivum L. · Bread wheat
Erhard Ebmeyer^^^Reiner Bothe