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.

POMPE

Terminated

Triticum aestivum L. · Bread wheat

W WEIBULL

3 records

Priam

Terminated

Triticum aestivum L. · Bread wheat

Verneuil Recherche SA (FR)

3 records

Prospero

Active

Capsicum annuum L. · Bell pepper

Consorzio Sativa Societa Cooperativa Agricola

2 records

Pomme d'Or

Active

Cucurbita pepo L. · Field pumpkin

Domaine Public (FR)

2 records

Piwonia

Active

Solanum tuberosum L. · Potato

Hodowla Ziemniaka Zamarte sp. z o.o. - Grupa IHAR

4 records

Pokusa

Active

Triticum aestivum L. · Bread wheat

Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR

5 records

Pogoria

Active

Solanum tuberosum L. · Potato

Pomorsko Mazurska Hodowla Ziemniaka Sp.z o.o. z siedziba w Strzekecinie

3 records

Pink Banana Jumbo

Active

Cucurbita maxima Duchesne · Giant pumpkin

Pieterpik B.V.

2 records

Pétillante

Active

Solanum tuberosum L. · Potato

Grocep S.I.C.A.

3 records

Perseida

Active

Triticum aestivum L. · Bread wheat

Poznanska Hodowla Roslin Sp. z o.o

4 records

Petroneller tyrnauer

Protection expired

Secale cereale L. · Rye

Landwirtschaftliche Fachschule Edelhof Saatzucht

2 records

Perlo

Protection expired

Triticum aestivum L. · Bread wheat

Mauthner Warenhandels- und Vermögensverwaltungs GmbH

3 records

Osnova odeska

Active

Triticum aestivum L. · Bread wheat

Parfent`iev Mykhailo Hryhorovych, Reshetnikova Valentyna Semenivna, Aliekseienko IEvhenii Viktorovych, Maksymov Mykola Havrylovych, Lytvynenko Raisa Ivanivna, Rubakha Serhii Andriiovych, Holub IEvheniia Anatoliivna, Honcharuk Nina Oleksandrivna, Lytvynenk

3 records

Partizanka

Terminated

Triticum aestivum L. · Bread wheat

INST.NOVI SAD

3 records

Orange Horizon

Active

Capsicum annuum L. · Bell pepper

Pieterpik B.V.

2 records

Oberkärntner

Active

Secale cereale L. · Rye

Kärntner Saatbau reg.Gen.m.b.H.

3 records

Nyva odes`ka

Terminated

Triticum aestivum L. · Bread wheat

Rybalka Oleksandr Illich, Babaiants Lazar Tihranovych, Reshetnikova Valentyna Semenivna, Kostiuk Stanislav Vasyl`ovych, Holub IEvheniia Anatoliivna, Rubakha Serhii Andriiovych, Lytvynenko Raisa Ivanivna, Honcharuk Nina Oleksandrivna, Lytvynenko Mykola Ant

3 records

Mv Zuhatag

Active

Triticum aestivum L. · Bread wheat

MTA Agrártudományi Kutatóközpont MGI, Martonvásár

2 records

Northern

Active

Triticum aestivum L. · Bread wheat

Montana Agricultural Experiment Station

2 records

Mv Lobogó

Active

Triticum aestivum L. · Bread wheat

MTA Agrártudományi Kutatóközpont MGI, Martonvásár

2 records

Mudrist` odes`ka

Active

Triticum aestivum L. · Bread wheat

Rybalka Oleksandr Illich, Babaiants Lazar Tihranovych, Reshetnikova Valentyna Semenivna, Solomonov Ruslan V'iacheslavovych, Maksymov Mykola Havrylovych, Holub IEvheniia Anatoliivna, Rubakha Serhii Andriiovych, Lytvynenko Raisa Ivannivna, Honcharuk Nina Ol

3 records

Nixon

Active

Triticum aestivum L. · Bread wheat

Oregon State University

2 records

Monstrueuse de New York

Active

Solanum melongena L. · Eggplant

Domaine Public (FR)

3 records

Monoverde

Active

Triticum monococcum L. · Einkorn wheat

Universität Hohenheim Landessaatzuchtanstalt Herrn Dr. Friedrich Longin

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.