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
V. Georgiev, S. Tsvetkov, T. Petrova, I. Iliev, V. Kiryakov
Triticum aestivum L. · Bread wheat
Lietuvos agrarinių ir miškų mokslų centras
Triticum aestivum L. · Bread wheat
Matuz Janos / Kertesz Zoltanne / Kertesz Zoltan / Banhidy Judit / Csoesz Laszlone / Beke Bela / Cseuz Laszlo / Mesterhazy Akos / Acs Peterne / Falusi Janos / Petroczi Istvan / Papp Maria
Triticum aestivum L. · Bread wheat
Pernilla Vallenback
Secale cereale L. · Rye
Danko Hodowla Roslin Sp.z.o.o.
x Triticosecale Wittm. ex A. Camus · Triticale
V. Georgiev, T. Petrova, I. Iliev, V. Ivanova
Triticum aestivum L. · Bread wheat
Bc Institut d.d. Zagreb (HR)
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Dr. Christoph Kling in Universität Hohenheim - Landessaatzuchtanstalt -
Triticum aestivum L. · Bread wheat
LEMAIRE DEFFONTAINES S.A.S.
Triticum aestivum L. · Bread wheat
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR
Triticum aestivum L. · Bread wheat
APSOVSEMENTI SRL
Triticum aestivum L. · Bread wheat
APSOVSEMENTI S.P.A.
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Triticum aestivum L. · Bread wheat
Wiersum Plantbreeding B.V.
Solanum tuberosum L. · Potato
DANESPO A/S
Triticum aestivum L. · Bread wheat
WIERSUM PLANTBREEDING
Triticum aestivum L. · Bread wheat
Verneuil Recherche SA (FR)
Triticum aestivum L. · Bread wheat
LOCHOW-PETKUS
Solanum tuberosum L. · Potato
Kweekbedrijf-Zpc (NL)
Triticum aestivum L. · Bread wheat
SVERIGES UTSÄDESFÖRENING SVALÖF
Triticum aestivum L. · Bread wheat
ASUR Plant Breeding S.A.S
Triticum aestivum L. · Bread wheat
RAGT 2n
x Triticosecale Wittm. ex A. Camus · Triticale
SAATZUCHT STRENG-ENGELEN GMBH&CO. KG
Triticum aestivum L. · Bread wheat
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR