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
Amt der Tiroler Landesregierung
Capsicum annuum L. · Bell pepper
Evtim Veselinov
Triticum aestivum L. · Bread wheat
University of Idaho
Triticum aestivum L. · Bread wheat
Florimond Desprez Veuve et Fils, FR
Secale cereale L. · Rye
Stift Schlägl Saatgutzüchtung
Triticum aestivum L. · Bread wheat
Lytvynenko Raisa Ivanivna, Maksymov Mykola Havrylovych, Parfentiev Mykhailo Hryhorovych, Babaiants Lazar Tyhranovych, Reshetnikova Valentyna Semenivna, Ptashenchuk Oleksandr Mykytovych, Honcharuk Nina Oleksandrivna, Lytvynenko Mykola Antonovych,
Capsicum annuum L. · Bell pepper
Fachsamenhandlung Friedrich Etter, Ing.
Triticum aestivum L. · Bread wheat
P.BREED.INT.CAMBRIDGE
Triticum aestivum L. · Bread wheat
Malopolska Hodowla Roslin Spolka z o.o.
x Triticosecale Wittm. ex A. Camus · Triticale
V. Georgiev, H. Stoyanov, T. Petrova, V. Ivanova, Y. Stanoeva, S. Doneva
Triticum aestivum L. · Bread wheat
RUP «NAUCHNO - PRAKTICHESKIJ CZENTR NAN BELARUSI PO ZEMLEDELIYU»
Solanum tuberosum L. · Potato
IPR B.V.
Solanum tuberosum L. · Potato
Federation des Syndicats Bretons (FR)
Solanum melongena L. · Eggplant
Domaine Public (FR)
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Cucurbita maxima Duchesne · Giant pumpkin
AGRI DIFFUSION SCRL
Solanum tuberosum L. · Potato
IPR B.V.
Triticum aestivum L. · Bread wheat
Vilmorin SA (FR)
Malus domestica (Suckow) Borkh. · Apple
Triticum aestivum L. · Bread wheat
RUP «NAUCHNO - PRAKTICHESKIJ CZENTR NAN BELARUSI PO ZEMLEDELIYU»
Malus domestica (Suckow) Borkh. · Apple
Domaine Public (FR)
Triticum aestivum L. · Bread wheat
SAATZUCHT STRENG-ENGELEN GMBH&CO. KG
Triticum aestivum L. · Bread wheat
Lidea France SAS, FR