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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.

Kan

Active

Triticum aestivum L. · Bread wheat

UA
3 records

Johanna

Active

Prunus avium (L.) L. · Sweet cherry

NL
5 records

Manuka

Active

Solanum tuberosum L. · Potato

CZ
3 records

Majorca

Active

Triticum aestivum L. · Bread wheat

IT
3 records

Mallorquina

Active

Allium cepa L. var. cepa · Onion

ES
2 records

Koksova

Active

Malus domestica (Suckow) Borkh. · Apple

SI
2 records

Hibernal

Active

Malus domestica (Suckow) Borkh. · Apple

CZ
8 records

Juno

Active

Triticum aestivum L. · Bread wheat

SK
3 records

Lita

Terminated

Cucurbita pepo L. · Field pumpkin

ES
2 records

Kutjevcanka

Terminated

Triticum aestivum L. · Bread wheat

Poljoprivredni Institut Osijek, HR

HR
2 records

Goldblume

Terminated

Triticum aestivum L. · Bread wheat

DE
2 records

IS Primator

Active

Triticum aestivum L. · Bread wheat

SK
3 records

Iervicella

Active

Triticum aestivum L. · Bread wheat

IT
2 records

IS Spirion

Active

Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt

SK
3 records

Goldana

Active

Brassica rapa L. var. rapa (L.) Thell. · Turnip

NL
2 records

Kulta

Terminated

Solanum tuberosum L. · Potato

FI
3 records

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