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.
x Triticosecale Wittm. ex A. Camus · Triticale
Shcechenko Olha IEvheniivna, Chernobai Serhii Volodymyrovych, Melnyk Vira Serhiivna, Kapustina Tetiana Borysivna, Riabchun Viktor Kuzmych,
x Triticosecale Wittm. ex A. Camus · Triticale
NORDSAAT| NORDSAAT Saatzuchtgesellschaft mbH
Prunus domestica L. · European plum
Instytut Ogrodnictwa - Państwowy Instytut Badawczy
Triticum aestivum L. subsp. aestivum · Bread wheat
Yvette Milleliri c/o Agri Obtentions s.a.
Triticum durum Desf. · Durum wheat
CREA-CENTRO DI RICERCA INGEGNERIA E TRASFORMAZIONI AGROALIMENTARI (CREA-IT-RM)
Triticum aestivum L. · Bread wheat
Serasem, FR
Triticum aestivum L. · Bread wheat
Forschungsanstalt Agroscope, DSP Delley Samen und Pflanzen AG
Triticum aestivum L. · Bread wheat
Kucher Mykola Ivanovych, Bratuschak Serhii Petrovych, Artemchuk Iryna Petrivna, Morhun Volodymyr Vasylovych,
Triticum aestivum L. · Bread wheat
RAGT SA (FR)
Triticum aestivum L. · Bread wheat
Ets Claude Camille Benoist SA (FR)
Solanum tuberosum L. · Potato
AGRIC.CANADA
Cucumis sativus L. · Cucumber
BURPEE NL B.V.
Triticum aestivum L. · Bread wheat
Vilmorin SA (FR)
Triticum aestivum L. · Bread wheat
Lemaire Deffontaines (FR)
x Triticosecale Wittm. ex A. Camus · Triticale
Bortnovs`kyi Vitalii Mykolaiovych, Lilyk Tetiana Volodymyrivna, Buhaiov Vasyl` Dmytrovych,
Triticum aestivum L. · Bread wheat
INCONNU (FR)
Prunus domestica L. · European plum
Information not available - Contact NL authorities
Triticum L. · Wheat
CO.NA.SE. CONSORZIO NAZIONALE SEMENTI SOC. COOP. A R.L.
Cucurbita maxima Duchesne · Giant pumpkin
Sokolov Dmytro Ivanovych, Sokolova Viktoriia Kostiantynivna,
Triticum aestivum L. · Bread wheat
Andre PICHOT (FR)
Triticum L. · Wheat
SENELLART PATRICE
Triticum aestivum L. · Bread wheat
Iliya Stankov, Ivan Dragushev, Svetlozar Dragushev, Petar Dragushev
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Kosiuk Vasyl IAkovych, Rybalka Oleksandr Illich, Biliavets Oleh Petrovych
Triticum aestivum L. · Bread wheat
Union Nationale des Cooperatives Agricoles de Collecte Sigma (FR)