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. subsp. spelta (L.) Thell. · Spelt
IRTA/CEREALES ARAGON Y CATALUNYA SAU
Solanum tuberosum L. · Potato
Pot Eerke
Capsicum annuum L. · Bell pepper
AGROSEL S.R.L.
Cucurbita maxima Duchesne · Giant pumpkin
NANU STEFAN
Cucurbita maxima Duchesne · Giant pumpkin
Domaine Public (FR)
Triticum aestivum L. · Bread wheat
Hybritech Europe SNC (FR)
Triticum aestivum L. · Bread wheat
Saaten Union Recherche (FR)
Triticum aestivum L. · Bread wheat
AGROVEGETAL, S.A.
Triticum aestivum L. · Bread wheat
Todor K. Gubatov
Cucurbita maxima Duchesne · Giant pumpkin
AGROSEL S.R.L.
Solanum lycopersicum L. · Tomato
TOMATECH R&D ISRAEL L.T.D.
Triticum aestivum L. · Bread wheat
PIONEER HI-BRED INTERNATIONAL
Malus domestica (Suckow) Borkh. · Apple
Domaine Public (FR)
Capsicum annuum L. · Bell pepper
RAMIRO ARNEDO, S.A.
Triticum aestivum L. · Bread wheat
Nickerson International Research S.N.C.
Triticum aestivum L. · Bread wheat
W WEIBULL
Solanum tuberosum L. · Potato
Aide Tsahkna 50%, Terje Tähtjärv 50%, Centre of Estonian Rural Research and Knowledge
Triticum aestivum L. · Bread wheat
Syngenta Crop Protection AG
Triticum aestivum L. · Bread wheat
RODRIGO S.PALOMARES
Secale cereale L. · Rye
Hybro Saatzucht GmbH&Co KG
Solanum melongena L. · Eggplant
ReinSaat KG
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Cucurbita maxima Duchesne · Giant pumpkin
Pieterpik B.V.
Solanum lycopersicum L. var. lycopersicum · Tomato
THOMPSON and MORGAN