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
Institut national de recherche pour l'agriculture, l'aliment (FR)/Agri Obtentions SA (FR)
Triticum aestivum L. · Bread wheat
Papp Maria / Matuz Janos / Szabo Csilla / Cseuz Laszlo / Beke Bela / Kertesz Zoltan / Fonad Peter / Csoesz Laszlone / Kertesz Zoltanne / Mesterhazy Akos
Triticum aestivum L. · Bread wheat
Becsey Magdolna / Bona Lajos / Beke Bela / Matuz Janos / Kertesz Zoltan / Purhauser Laszlo
Triticum aestivum L. · Bread wheat
Papp Maria / Matuz Janos / Szabo Csilla / Cseuz Laszlo / Beke Bela / Kertesz Zoltan / Fonad Peter / Csoesz Laszlone dr. / Kertesz Zoltanne / Mesterhazy Akos
Triticum aestivum L. · Bread wheat
Purnhauser Laszlo / Matuz Janos / Kertesz Zoltan / Bona Lajos / Beke Bela / Csoesz Laszlone / Kertesz Zoltanne / Becsey Magdolna
Triticum aestivum L. · Bread wheat
Institute of Plant Genetic Resources - Sadovo (BG)
Triticum aestivum L. · Bread wheat
Purnhauser Laszlo / Mesterhazy Akos / Csoesz Laszlone / Bona Lajos / Cseuz Laszlo / Beke Bela / Csanyi Anna / Kertesz Zoltan / Fonad Peter / Papp Maria
Triticum aestivum L. · Bread wheat
Kertesz Zoltan / Matuz Janos / Kertesz Zoltanne / Cseuz Laszlo / Pauk Janos / Beke Bela / Csoesz Laszlone / Papp Maria / Purnhauser Laszlo / Mesterhazy Akos
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Stephanie Franck
Triticum aestivum L. · Bread wheat
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR
Triticum aestivum L. · Bread wheat
RAGT CZECH S.R.O.
Triticum aestivum L. · Bread wheat
CO.NA.SE SOC.COOP.AGR
Triticum aestivum L. · Bread wheat
Secobra Recherches, FR
Solanum tuberosum L. · Potato
Germicopa SAS, FR
Triticum aestivum L. · Bread wheat
PLANT BREEDING INTERNATIONAL
Triticum aestivum L. · Bread wheat
SAULESCU NICOLAEITTU GHEORGHEMUSTATEA POMPILIUITTU MARIANAMARINCIU CRISTINA MIHAELASERBAN GABRIELAMANDEA VASILECIUCA MATILDA
Triticum aestivum L. · Bread wheat
SAULESCU NICOLAEITTU GHEORGHEMUSTATEA POMPILIUITTU MARIANAGIURA AURELMARINCIU CRISTINA MIHAELASERBAN GABRIELA
Triticum durum Desf. · Durum wheat
CREA-CENTRO DI RICERCA PER LA CEREALICOLTURA (CREA-CI-FG)
Solanum tuberosum L. · Potato
JEAN MARC ABHIVEN_
Triticum aestivum L. · Bread wheat
LEMAIRE DEFFONTAINES S.A.S.
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
Saatzucht Piatti
Solanum tuberosum L. · Potato
Agri-food and Biosciences Institute (AFBI)
Triticum aestivum L. · Bread wheat
Landwirtschaftliche Fachschule Edelhof Saatzucht