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.
Cucumis sativus L. · Cucumber
Semenarna Ljubljana, SI
Solanum tuberosum L. · Potato
Daucus carota L. · Carrot
Triticum aestivum L. · Bread wheat
Triticum aestivum L. · Bread wheat
Malus domestica (Suckow) Borkh. · Apple
x Triticosecale Wittm. ex A. Camus · Triticale
Triticum aestivum L. · Bread wheat
Pyrus communis L. · European pear
Cichorium intybus L. · Chicory
Triticum L. · Wheat
Brassica oleracea L. (Broccoli Group) · Broccoli
Capsicum annuum L. · Bell pepper
Franchi Sementi (IT)
Cichorium intybus L. · Chicory
Solanum tuberosum L. · Potato
Cucurbita pepo L. · Field pumpkin
Solanum tuberosum L. · Potato
Zea mays L. · Maize
Zea +
Capsicum annuum L. · Bell pepper
Prunus armeniaca L. · Apricot
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Prunus domestica L. subsp. syriaca (Borkh.) Janch. ex Mansf. · yellow plum
Zea mays L. · Maize
Secale cereale L. · Rye