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.
Cucurbita moschata Duchesne · Butternut squash
Domaine Public (FR)
Cucurbita pepo L. · Field pumpkin
Scherbatiuk Ruslan Viktorovych, Vovk Zhana Mykolaivna, Pozniak Oleksandr Vasyl`ovych,
Triticum aestivum L. · Bread wheat
Syngenta Participations AG| CH
Solanum lycopersicum L. · Tomato
AUSTROSAAT Österr. Samenzucht- und Handels-AG
x Triticosecale Wittm. ex A. Camus · Triticale
Shcechenko Olha IEvheniivna, Melnyk Vira Serhiivna, Kapustina Tetiana Borysivna, Chernobai Serhii Volodymyrovych, Riabchun Viktor Kuzmych,
Capsicum annuum L. · Bell pepper
Indus & Burpee Private Ltd
Triticum aestivum L. · Bread wheat
Fajersson, Fajer
Cichorium intybus L. · Chicory
Consorzio Sativa Societa Cooperativa Agricola
Triticum aestivum L. · Bread wheat
Holik Oleh Viktorovych, Holik Viktor Stepanovych, Murashko Liudmyla Anatoliivna, Fedchenko Hanna Vasylivna, Solona Valentyna Iosypivna, Vlasenko Volodymyr Anatoliiovych,
Triticum aestivum L. · Bread wheat
Caussade Semences SA (FR)
Triticum aestivum L. · Bread wheat
Lytvynenko Mykola Antonovych, Rybalka Oleksandr Illich, Aksel`rud Dmytro Vadymovych,
Solanum tuberosum L. · Potato
Agventure B.V.
Triticum aestivum L. · Bread wheat
Lietuvos agrarinių ir miškų mokslų centro filialas Žemdirbystės institutas
Triticum aestivum L. · Bread wheat
Morhun Volodymyr Vasylovych, Lohvynenko Valentyna Fedorivna, Lebedieva Halyna Danylivna, Chebakov Mykola Petrovych, Zhyvotkov Leonid Oleksandrovych,
Solanum tuberosum L. · Potato
Kravchenko Oleksii Arsentiiovych, Podhaiets`kyi Anatolii Adamovych, Voitseshyna Nataliia Ivanivna, Bondarchuk Anatolii Andriiovych, Taktaiev Borys Anatoliiovych, Osypchuk Alla Andriivna, Nazar Stefaniia Hryhorivna, Osypchuk Andrii Antonovych,
Rubus L. · Blackberry
DATHE| Dr. Barbara Dathe
Triticum aestivum L. · Bread wheat
Advanta Seeds UK Limited (GB)
Triticum aestivum L. · Bread wheat
SARH-INIA
Solanum tuberosum L. · Potato
KRAFFT (DE)
Triticum aestivum L. · Bread wheat
Seres Emese / Zsombik Laszlo / Sipos Tamas
Triticum aestivum L. · Bread wheat
Lavrinets` Hryhorii Semenovych, Marchuk Nina Stepanivna, Chekalin Mykola Mykhailovych, Tyschenko Volodymyr Mykolaiovych,
Triticum turgidum L. subsp. dicoccum (Schrank ex Schübl.) Thell. · Emmer
Národní centrum zemědělského a potravinářského výzkumu, v. v. i. (CZ)
Triticum turgidum L. subsp. dicoccum (Schrank ex Schübl.) Thell. · Emmer
Zviahintseva Anna Mykolaivna, Babushkina Tetiana Viktorivna, Didenko Svitlana IUriivna, Bohuslavs`kyi Roman L`vovych, Holik Oleh Viktorovych,
Lactuca sativa L. · Lettuce
Domaine Public (FR)