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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

Found in these crops

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.

Solanum tuberosum L. · Potato

IPR B.V.

NL
2 records

Castrexo

Active

Triticum aestivum L. · Bread wheat

AGACAL- CENTRO DE INVESTIGACIONES AGRARIAS MABEGONDO

ES
2 records

Azul

Active

Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt

SERIDA

ES
4 records

Capsicum annuum L. · Bell pepper

"Florian" OOD - Ruse (BG)

BG
2 records

Zeeuwse witte

Terminated

Triticum aestivum L. · Bread wheat

Stichting Op Goede Gronden

NL
2 records

Zrnka

Terminated

Triticum aestivum L. · Bread wheat

Poljoprivredni Institut Osijek, HR

HR
2 records

Yevropa

Active

Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt

Liubych Vitalii Volodymyrovych, Zabolotna Ivanna Romanivna, Iliuchenko Oleksandr Serhiiovych, Rusavskyi Vladyslav Leonidovych, Parii IUliia Oleksandrivna, Parii IAroslav Fedorovych, Zhekova Iryna Olehivna, Novak Zhanna Mykolaivna, Parii Myroslav Fedorovyc

UA
3 records

Zebrets

Active

Triticum aestivum L. · Bread wheat

Svetlozar Dragushev

BG
3 records

Triticum aestivum L. · Bread wheat

Rybalka Oleksandr Illich, Rubakha Serhii Andriiovych, Reshetnikova Valentyna Semenivna, Solomonov Ruslan Viacheslavovych, Kostiuk Stanislav Vasyl`ovych, Lytvynenko Raisa Ivanivna, Ptashenchuk Oleksandr Mykytovych, Honcharuk Nina Oleksandrivna, Lytvynenko

UA
4 records

Xacao

Active

Solanum lycopersicum L. · Tomato

Axia NL B.V.

NL
3 records

Cucurbita pepo L. · Field pumpkin

keine Angabe

AT
2 records

Solanum melongena L. · Eggplant

Indus & Burpee Private Ltd

NL
2 records

Triticum aestivum L. · Bread wheat

Wiersum Plantbreeding B.V.

DE
3 records

Vivi

Terminated

Solanum tuberosum L. · Potato

Landbrugets Kartoffelfond

DK
4 records

Vitronero

Terminated

Triticum durum Desf. · Durum wheat

IRTA/BATLLE

ES
3 records

Vistula

Active

Triticum aestivum L. · Bread wheat

Poznanska Hodowla Roslin Sp. z o.o

PL
5 records

Solanum melongena L. · Eggplant

Indus & Burpee Private Ltd

NL
2 records

Solanum melongena L. · Eggplant

MINISTERO DELLE POLITICHE AGRICOLE E FORESTALI - DIREZIONE GENERALE DELLE POLITICHE AGRICOLE ED AGROINDUSTRIALI NAZIONALI

IT
2 records

Vinzenz

Active

Triticum aestivum L. · Bread wheat

Lorenz Hartl^^^Adalbert Bund^^^Hubert Kempf

DE
3 records

Victorino

Terminated

Triticum aestivum L. · Bread wheat

IRTA/UPM/CSIC/EUROSEMILL.

ES
3 records

Westport

Active

Triticum aestivum L. · Bread wheat

Semundo B.V.

DE
3 records

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