Skip to content
agronom.cc cultivar database

Variety traits

Baking quality

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.

Sources10

Breakdown by crop

Baking quality — soft wheat 1 402 Baking quality of rye 113 Baking quality of triticale 63 Baking quality of spelt 45 Baking quality — durum wheat 24 Baking Quality — Soft Wheat 16 Baking Quality of Wheat 16 Baking quality — Triticum monococcum L. 7 Baking quality of emmer 5 Baking qualities of barley 5

Found in these crops

Bread wheat 1 284 Potato 261 Apple 215 Rye 142 Triticale 80 Spelt 54 Bell pepper 53 Field pumpkin 49 Giant pumpkin 44 Durum wheat 44 European plum 40 European pear 39

Varieties that feature this in their description

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.

Toptaste

Active

Prunus domestica L. · European plum

2 records

ROSADA

Active

Pyrus communis L. · European pear

1 record

Amika

Terminated

Triticum aestivum L. · Bread wheat

SK
1 record

St. Remy

Active

Pyrus communis L. · European pear

1 record

ALJMAŠANKA

Terminated

Triticum aestivum L. · Bread wheat

Poljoprivredni Institut Osijek, HR

HR
1 record

SELLECCA

Active

Pyrus communis L. · European pear

1 record

SAM HOUSTON

Active

Prunus persica (L.) Batsch · Peach

1 record

PICCIOLA

Active

Pyrus communis L. · European pear

1 record

VOLPINO

Active

Pyrus communis L. · European pear

1 record

VOLPINA

Active

Pyrus communis L. · European pear

1 record

Schafskopf

Active

Malus domestica (Suckow) Borkh. · Apple

1 record

Olallie

Active

Rubus L. · Blackberry

2 records

RENETTA

Active

Malus domestica (Suckow) Borkh. · Apple

1 record

Jump to page 15 31 46 62 77 87 93 107