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
Kajdi Ferenc / Kalmar Gergely
Solanum tuberosum L. · Potato
Kmetijski Inštitut Slovenije (Agricultural Institute of Slovenia)
Solanum tuberosum L. · Potato
Kmetijski Inštitut Slovenije (Agricultural Institute of Slovenia)
x Triticosecale Wittm. ex A. Camus · Triticale
Milivoje Milovanović, Vladimir Perišić, Vesna Perišić, Vera Rajičić, Kristina Luković
Triticum aestivum L. · Bread wheat
SECOBRA RECHERCHES S.A.S
Malus domestica (Suckow) Borkh. · Apple
Estonian University of Life Sciences Institute of Agricultural and Environmental Sciences Polli Horticultural Research Centre
Cucurbita maxima Duchesne · Giant pumpkin
Szkola Glowna Gospodarstwa Wiejskiego
Cucurbita maxima Duchesne · Giant pumpkin
W. LEGUTKO PRZEDSIEBIORSTWO HODOWLANO NASIENNE SP.Z.O.O
Cucurbita maxima Duchesne · Giant pumpkin
S.A.I.S. Societa Agricola Italiana Sementi
Triticum aestivum L. · Bread wheat
AGROVEGETAL, S.A.
Phaseolus vulgaris L. · Common bean
Domaine Public (FR)
Solanum tuberosum L. · Potato
325. Mrs. Maura Kehoe
Secale cereale L. · Rye
Ing. Gustav Pammer, Bundesanstalt für Pflanzenbau und Samenp
Solanum tuberosum L. · Potato
Hodowla Ziemniaka Zamarte sp. z o.o. - Grupa IHAR
Triticum aestivum L. · Bread wheat
Instytut Hodowli i Aklimatyzacji Roslin Panstwowy Instytut Badawczy
Triticum aestivum L. · Bread wheat
SARH-INIA
Cucurbita maxima Duchesne · Giant pumpkin
Domaine Public (FR)
Secale cereale L. · Rye
Hagberg, Arne
Solanum tuberosum L. · Potato
Karsten Ellenberg
Cucurbita maxima Duchesne · Giant pumpkin
keine Angabe
Cucurbita pepo L. · Field pumpkin
RUPP SEEDS INC
Triticum aestivum L. · Bread wheat
Malopolska Hodowla Roslin Spolka z o.o.
Triticum aestivum L. · Bread wheat
Jost Sjeme-istraživanja j.d.o.o. (HR)
Triticum aestivum L. · Bread wheat
Syngenta UK Ltd