Variety traits
Triticum aestivum L.
The baking quality of soft wheat determines the ability of grain and flour to produce high-quality bakery products and depends on the variety's genetics, protein content, quantity and quality of gluten, falling number, vitreousness, and rheological properties of the dough.
In the reference 1 402 varieties crop Bread wheat, where this is mentioned in the description.
Soft wheat is classified as strong, medium, or weak depending on physicochemical indicators. Strong wheat is characterized by a vitreousness of at least 60% and a high protein content of 14% or more. Gluten quality is assessed by the deformation index (IDK), and the activity of amylolytic enzymes is measured by the falling number, where values below 150 seconds indicate grain sprouting and the loss of baking properties.
Quality indicators are significantly affected by cultivation conditions: the level of nitrogen nutrition, weather conditions during the grain-filling period, and harvesting timing. Optimal parameters are achieved by harvesting at the end of the wax ripeness stage or the beginning of full ripeness, which prevents grain sprouting. The final assessment of baking properties is conducted through trial laboratory baking using a scoring scale for loaf volume and crumb condition.
General information about the subject — on the page Baking quality.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
Triticum aestivum L. · Bread wheat
Sylvie DUTRIEZ
Triticum aestivum L. · Bread wheat
Saatzucht Donau GmbH & Co.KG
Triticum aestivum L. · Bread wheat
DEUTSCHE SAATVEREDELUNG AG
Triticum aestivum L. · Bread wheat
NITA ZYGMUNT O. STANISLAW / PLUCIENNICZAK ELZBIETA, TERESA O JAN / PAKULSKA HANNA O. TADEUSZ / RYDZEWSKI JAN O. FRANCISZEK / BLASZCZAK WOJCIECH O. WLADYSLAW / BLASZCZAK MARIA O, MARIAN / JOACHIM KRZYSZTOF O. KRZYSZTOF
Triticum aestivum L. · Bread wheat
PLANT BREEDING INTERNATIONAL
Triticum aestivum L. · Bread wheat
Strube Research GmbH&Co KG
Triticum aestivum L. · Bread wheat
Delley Seeds and Plants
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
Institute of field and vegetable crops, Novi Sad, Serbia
Triticum aestivum L. · Bread wheat
JUST-HINRICH VON RUMKER
Triticum aestivum L. · Bread wheat
Blackman Agriculture Ltd
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Triticum aestivum L. · Bread wheat
SARL ADRIEN MOMONT ET FILS, FR
Triticum aestivum L. · Bread wheat
Tapio Juuti 65%, Hans Küüts 10%, Anne Ingver 10%, Reine Koppel 10%, Mati Koppel 5%
Triticum aestivum L. · Bread wheat
SELGEN A.S
Triticum aestivum L. · Bread wheat
Saaten Union Recherche SARL, Estrées-Saint -Denis FR
Triticum aestivum L. · Bread wheat
Agri-Obtentions S.A., Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement (INRAE)
Triticum aestivum L. · Bread wheat
LEMAIRE DEFFONTAINES S.A.S.
Triticum aestivum L. · Bread wheat
Saatzucht Josef Breun GmbH & Co. KG, D-91074 Herzogenaurach
Triticum aestivum L. · Bread wheat
Delley Seeds and Plants
Triticum aestivum L. · Bread wheat
Sogroup (FR)
Triticum aestivum L. · Bread wheat
Nordic Seed A/S, 8464 Galten
Triticum aestivum L. · Bread wheat
NICKERSON INTERNATIONAL RESEARCH GEIE
Triticum aestivum L. · Bread wheat
Florimond Desprez Veuve et Fils, FR