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.
x Triticosecale Wittm. ex A. Camus · Triticale
Lochow-Petkus GmbH (DE)
x Triticosecale Wittm. ex A. Camus · Triticale
SAATZUCHT DR.,H,C, HANS HEGE
Triticum aestivum L. · Bread wheat
SELGEN A.S
Triticum aestivum L. · Bread wheat
Nickerson SA (FR)
Triticum aestivum L. · Bread wheat
Biogranum D.O.O., Milana 20, Novi Sad, Serbia
Triticum aestivum L. · Bread wheat
Lietuvos agrarinių ir miškų mokslų centras
Triticum aestivum L. · Bread wheat
Agrigenetics d.o.o. (HR)
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Berthold Alter
Secale cereale L. · Rye
Poznanska Hodowla Roslin Sp. z o.o
Cucurbita pepo L. · Field pumpkin
Sakata Seed Corporation
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Friedrich Longin
Linum usitatissimum L. · Common flax
Agritec Plant Research SRO
Triticum aestivum L. · Bread wheat
S.I.S. SOCIETA' ITALIANA SEMENTI
Triticum aestivum L. · Bread wheat
INST.FOR SMALL GRAINS
Triticum aestivum L. · Bread wheat
SECOBRA RECHERCHES S.A.S
Triticum aestivum L. · Bread wheat
Todor Gubatov
Triticum aestivum L. · Bread wheat
Probstdorfer Saatzucht Ges.m.b.H & Co KG
Triticum aestivum L. · Bread wheat
Florimond Desprez Veuve et Fils, FR
Triticum aestivum L. · Bread wheat
INIAV - Instituto Nacional de Investigacao Agraria e Veterinaria.
Triticum aestivum L. · Bread wheat
ABED FONDEN
Triticum aestivum L. · Bread wheat
HAO-DEMETER - Cereal Institute
Triticum aestivum L. · Bread wheat
Agrigenetics d.o.o. (HR)
Triticum aestivum L. · Bread wheat
Agronomski fakultet Sveučilišta u Zagrebu, Zavod za oplemenjivanje bilja, genetiku i metodiku istraživanja (HR)
Triticum aestivum L. · Bread wheat
"Agro Bio Semena"OOD - Sofia (BG)