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.
Triticum aestivum L. · Bread wheat
KWS MOMONT RECHERCHE SARL, FR
Triticum aestivum L. · Bread wheat
Thierry Ronsin
x Triticosecale Wittm. ex A. Camus · Triticale
Shevchenko Nina Oleksandrivna, Hrytsenko Vira Volodymyrivna, Churakova Nadiia Kostiantynivna, Chekunova Nina Oleksiivna, Krokhmal` Anna Valentynivna, Hrabovets` Anatolii Ivanovych,
Panicum miliaceum L. · Proso millet
Hodowla Roslin Smolice Sp.z o.o Grupa IHAR
Triticum aestivum L. · Bread wheat
Mukha Tetiana Ivanivna, Siroshtan Andrii Anatoliiovych, Zamlila Nina Petrivna, Volohdina Halyna Borysivna, Humeniuk Oleksandr Volodymyrovych, Kochmarskyi Valentyn Serhiiovych,
x Triticosecale Wittm. ex A. Camus · Triticale
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Secale cereale L. · Rye
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
Artemchuk Iryna Petrivna, Morhun Volodymyr Vasylovych,
Triticum aestivum L. · Bread wheat
Selgen, a.s. Vyzkumne centrum SELTON, s.r.o.
x Triticosecale Wittm. ex A. Camus · Triticale
Il`ichov Oleh Henadiiovych, Leonov Oleh IUriiovych, Zymohliad Oleksii Viktorovych, Schechenko Ol`ha IEvhenivna, Melnyk Vira Serhiivna, Kapustina Tetiana Borysivna, Riabchun Viktor Kuz`movych,
Triticum aestivum L. · Bread wheat
Bc Institut, HR
Amaranthus cruentus L. · Blood amaranth
Danko Hodowla Roslin Sp.z.o.o.
x Triticosecale Wittm. ex A. Camus · Triticale
Marynka Svitlana Mykolaivna, Patseka IEvdokiia Dmytrivna, Chepur Halyna Trokhymivna, Kochmarskyi Valentyn Serhiiovych, Patseka Dmytro Ivanovych,
Triticum aestivum L. · Bread wheat
Nickerson International Research geie, FR
Secale cereale L. · Rye
Hodowla Roslin Smolice Sp.z o.o Grupa IHAR
x Triticosecale Wittm. ex A. Camus · Triticale
Shevchenko IEvhen Mykolaiovych, Riabchun Nataliia Ivanivna, Panchenko Ivan Arkhypovych, Chernobab Raisa Andriivna, Suvorova Kateryna IUriivna, Shcypak Hennadii Vasylovych,
x Tritordeum (Hordeum chilense x Triticum turgidum)
CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS(CSIC)
Triticum aestivum L. · Bread wheat
Triticum aestivum L. · Bread wheat
Secale cereale L. · Rye
Secale cereale L. · Rye
Humulus lupulus L. · Common hop
Malus domestica (Suckow) Borkh. · Apple
Prunus domestica L. subsp. insititia (L.) C. K. Schneid. · Damson