Variety traits

Baking quality

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.

Sources10

Breakdown by crop

Baking quality — soft wheat 1 402 Baking quality of rye 113 Baking quality of triticale 63 Baking quality of spelt 45 Baking quality — durum wheat 24 Baking Quality — Soft Wheat 16 Baking Quality of Wheat 16 Baking quality — Triticum monococcum L. 7 Baking quality of emmer 5 Baking qualities of barley 5

Found in these crops

Bread wheat 1 284 Potato 261 Apple 215 Rye 142 Triticale 80 Spelt 54 Bell pepper 53 Field pumpkin 49 Durum wheat 44 Giant pumpkin 44 European plum 40 European pear 39

Varieties that feature this in their description

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.

Pireus

Active

Triticum aestivum L. · Bread wheat

Strube Research GmbH&Co KG

3 records

Orepi

Protection expired

Triticum aestivum L. · Bread wheat

MENNESSON

DK FR

4 records

Mv Hegyes

Active

Triticum turgidum L. subsp. dicoccum (Schrank ex Schübl.) Thell. · Emmer

Kovacs Geza

HU UA

4 records

KWS Mairra

Terminated

Triticum aestivum L. · Bread wheat

Erhard Ebmeyer^^^Reiner Bothe

CZ DE

3 records

KWS Bekator

Application submitted

Secale cereale L. · Rye

KWS Lochow

EE PL

2 records

KWS Australe

Active

Triticum aestivum L. · Bread wheat

KWS MOMONT RECHERCHE SARL, FR

3 records

Hobby

Active

Triticum aestivum L. · Bread wheat

Výzkumné Centrum Selton s.r.o., Selgen A.S.

4 records

Inarta

Terminated

x Triticosecale Wittm. ex A. Camus · Triticale

APP Agroresursu un ekonomikas institūts

EE LV

3 records

Hyguard

Active

Triticum aestivum L. · Bread wheat

SAATEN UNION RECHERCHE

FR PL

2 records

Ennsio

Terminated

Triticum aestivum L. · Bread wheat

Landwirtschaftliche Fachschule Edelhof Saatzucht

3 records

Frontier Russet

Terminated

Solanum tuberosum L. · Potato

MEYER WILHELM| Wilhelm Meyer in Fa. Golden Geest Kartoffel Erzeuger-gesellschaft mbH

DE NL

2 records

Fidel

Protection expired

Triticum aestivum L. · Bread wheat

Andre PICHOT (FR)

FR PT

3 records

Colombo

Withdrawn

Triticum aestivum L. subsp. aestivum · Bread wheat

NORDSAAT Saatzuchtgesellschaft mit beschränkter Haftung

CZ DE

3 records

Berwald

Active

Active

Capsicum annuum L. · Bell pepper

Prosem (FR)

2 records

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Variety traits

Maturity group 89 063
Yield 67 000
Vigor 53 548
Plant height 51 504
Lodging 50 198
Taste and aroma 36 010
Variety origin 29 523
Productivity 27 845

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Text source

This summary is compiled from the publications listed in the sources and verified by an editor. It contains no legally significant information; it provides agronomic context for registry data rather than the registry data itself.