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
KWS MOMONT RECHERCHE SARL, FR
Triticum aestivum L. · Bread wheat
LEMAIRE DEFFONTAINES S.A.S.
Triticum aestivum L. · Bread wheat
Lytvynenko Mykola Antonovych, Kozlov Viktor Volodymyrovych, Herzhov Anatolii Fedorovych, Kushnirenko Ol`ha Oleksandrivna, Parfentiev Mykhailo Hryhorovych, Babaiants Lazar Tihranovych,
Triticum aestivum L. · Bread wheat
MOROZOV NIKOLAJ ALEKSANDROVICh / IVANOV VIKTOR VASIL'EVICh / RYaBOVA TAT'YaNA VIKTOROVNA / SAMSONOV IVAN VLADIMIROVICh / BERLEVA MARIYa ANATOL'EVNA
Triticum aestivum L. · Bread wheat
Jost Sjeme-istraživanja j.d.o.o. (HR)
Secale cereale L. · Rye
Andres Gordillo
Triticum aestivum L. · Bread wheat
HUBERT KEMPF
Triticum aestivum L. · Bread wheat
KWS MOMONT RECHERCHE SARL, FR
Triticum aestivum L. · Bread wheat
KWS Lochow
Triticum aestivum L. · Bread wheat
Syngenta Participations AG
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
SEMILLAS BATLLE, S.A.
Triticum aestivum L. · Bread wheat
Czimbalmos Agnes / Fitosne Dr. Hornok Maria / Jover Janos / Gyoeri Zoltan
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Secale cereale L. · Rye
Gunnarsson, Elisabeth/Wortmann, Heinrich
Triticum aestivum L. · Bread wheat
V. Jorion & Fils S.A.
Triticum aestivum L. · Bread wheat
CROP.RES.DIV.
Triticum aestivum L. · Bread wheat
Agri-Obtentions S.A.
Triticum aestivum L. · Bread wheat
Institute of Plant Genetic Resources - Sadovo (BG)
Triticum aestivum L. · Bread wheat
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR
Triticum aestivum L. · Bread wheat
Vytautas Ruzgas (50%), (Lithuanian Research Centre for Agriculture and Forestry) Reine Koppel (30%), Anne Ingver (10%), Merlin Haljak (10%) Centre of Estonian Rural Research and Knowledge
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Triticum aestivum L. · Bread wheat
INIAV - Instituto Nacional de Investigacao Agraria e Veterinaria.
Brassica oleracea L. (Broccoli Group) · Broccoli
SSC JP