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.
Solanum tuberosum L. · Potato
Jack Dunnett
Solanum tuberosum L. · Potato
Dr Jack Dunnett, Caithness Potato Breeders Ltd
Solanum tuberosum L. · Potato
Teagasc Oak Park Research Centre
Solanum tuberosum L. · Potato
Winfried Lange, Frank Lange
Solanum tuberosum L. · Potato
Ets Desmazieres Artois Bapume
Solanum tuberosum L. · Potato
UNICOPA (FR)/Clause Semences SA (FR)
Solanum tuberosum L. · Potato
M HIGGINS LTD
Solanum tuberosum L. · Potato
University of Maine System Board of Trustees
Solanum tuberosum L. · Potato
C. Meijer
Triticum aestivum L. · Bread wheat
Limagrain Europe S.A.
Triticum aestivum L. · Bread wheat
STRUBE GMBH&CO.KG
Triticum aestivum L. · Bread wheat
Secobra Saatzucht
Triticum aestivum L. · Bread wheat
Lantmännen SW Seed
Triticum aestivum L. · Bread wheat
SECOBRA RECHERCHES S.A.S
Triticum aestivum L. · Bread wheat
Nordsaat Saatzucht GmbH,DE
Triticum aestivum L. · Bread wheat
Dieter Stelling
Triticum aestivum L. · Bread wheat
SW SEED HADMERSLEBEN
Triticum aestivum L. · Bread wheat
LOCHOW-PETKUS
Solanum tuberosum L. · Potato
Dunnet, J.
Triticum aestivum L. · Bread wheat
Strube Research GmbH & Co. KG, STRUBE D and S GMBH
Secale cereale L. · Rye
KWS Lochow
Triticum aestivum L. · Bread wheat
NEW FARM CROPS
Secale cereale L. · Rye
HYBRO SAATZUCHT GMBH and CO KG
Triticum aestivum L. · Bread wheat
Nordsaat Saatzucht GmbH Saatzucht Langenstein