BOR Vuokko
ActiveTriticum aestivum L. · Bread wheat
FI
4 records
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.
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
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.
Andriolo
ActiveTriticum aestivum L. · Bread wheat
IT
3 records
Ballydoon
ActiveSolanum tuberosum L. · Potato
IE
4 records
Anoa
ActiveHordeum vulgare L. · Barley
NL
4 records
Aroma
ActiveMalus domestica (Suckow) Borkh. · Apple
NL
5 records
Arnaut
ActiveTriticum aestivum L. · Bread wheat
NL
4 records
Aquileja
ActiveTriticum aestivum L. · Bread wheat
IT
3 records
Akusti
Protection expiredSecale cereale L. · Rye
FI
3 records
Alföld 90
ActiveTriticum aestivum L. · Bread wheat
HU
3 records
Rome Beauty
ActiveMalus domestica (Suckow) Borkh. · Apple
Harry
TerminatedTriticum aestivum L. · Bread wheat
Falotta
ActiveTriticum aestivum L. · Bread wheat
CH Matro
TerminatedTriticum aestivum L. · Bread wheat
Rina
Application submittedTriticum aestivum L. · Bread wheat
HR
IT
3 records
IS Spirella
ActiveTriticum aestivum L. · Bread wheat
SK
4 records
Trivale
ActiveTriticum aestivum L. · Bread wheat
RO
3 records
Suceveana
ActiveSecale cereale L. · Rye
RO
3 records
Sangaste
ActiveSecale cereale L. · Rye
EE
4 records
Simnic 30
Protection expiredTriticum aestivum L. · Bread wheat
RO
3 records
Georgiana
ActiveTriticum aestivum L. · Bread wheat
RO
3 records
Avuno
ActiveTriticum aestivum L. · Bread wheat
RO
3 records
Alva
TerminatedTriticum aestivum L. · Bread wheat
INIAV - Instituto Nacional de Investigacao Agraria e Veterinaria.
PT
3 records
KWS Nello
WithdrawnSecale cereale L. · Rye
DE
DK
2 records
Bjorke
ActiveTriticum aestivum L. · Bread wheat
LV
5 records