Variety traits

Baking Quality of Wheat

Triticum L.

A complex of physicochemical properties of common wheat grain that determines its ability to form high-quality dough and bread. It is assessed through protein content, quantity and quality of gluten, falling number, vitreousness, and rheological indicators.

In the reference 16 varieties crop Wheat, where this is mentioned in the description.

The baking qualities of common wheat are classified into three groups. Strong wheat, corresponding to classes 1–2, contains at least 14% protein, has a high vitreousness of 60% or more and a gluten content exceeding 32%, acting as an improver for weak flour. Medium wheat of class 3 is suitable for baking without additives, whereas weak wheat of class 4 and lower is characterized by a protein content of less than 11% and a vitreousness of less than 40%.

A critically important indicator is the falling number, which reflects alpha-amylase activity: values of less than 150 seconds indicate starch damage due to grain sprouting, leading to dough stickiness. Quality formation is influenced by the genetic potential of the variety, nitrogen nutrition, and external factors: heavy rainfall before harvest reduces the falling number, while damage by pests, particularly the sunn pest (Eurygaster integriceps), degrades gluten.