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
LEMAIRE DEFFONTAINES S.A.S.
Triticum aestivum L. · Bread wheat
Petr Laml
Triticum aestivum L. · Bread wheat
Verneuil Recherche SA (FR)
Triticum aestivum L. · Bread wheat
Výzkumné Centrum Selton s.r.o., Selgen A.S.
Triticum aestivum L. · Bread wheat
Saatzucht Donau GmbH, Probstdorf AT
Triticum aestivum L. · Bread wheat
SARL ADRIEN MOMONT ET FILS, FR
Triticum aestivum L. · Bread wheat
Nickerson International Research S.N.C.
Triticum aestivum L. · Bread wheat
SAATZUCHT DONAU GESMBH&COKG
Triticum aestivum L. · Bread wheat
FLORIMOND DESPREZ VEUVE ET FILS
Triticum aestivum L. · Bread wheat
PLANT BREEDING INTERNATIONAL CAMBRIDGE
Triticum aestivum L. · Bread wheat
L'INSTITUT NATIONAL DE LA
Triticum aestivum L. · Bread wheat
FORSCHUNGSANSTALT FÜR AGRARÖKOLOGIE UND LANDBAU^^^Station Fédérale de Recherches Agronomiques de Changins (RAC)
Triticum aestivum L. · Bread wheat
Syngenta Participations,CH
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Triticum aestivum L. · Bread wheat
SAULESCU NICOLAEITTU GHEORGHEMUSTATEA POMPILIUITTU MARIANAPETCU ELENA
Triticum aestivum L. · Bread wheat
Secobra Recherches, F
Triticum aestivum L. · Bread wheat
Caussade Semences, F
Triticum aestivum L. · Bread wheat
SARL ADRIEN MOMONT ET FILS, FR
Triticum aestivum L. · Bread wheat
Pyter IAnosh, Khady Heza, Sundy Tamosh, Marton L. Chaba,
Triticum aestivum L. · Bread wheat
LIMAGRAIN EUROPE
Triticum aestivum L. · Bread wheat
Jerkovic Zoran, Jevtic Radivoje, Hristov Nikola, Mladenov Novica,
Triticum aestivum L. · Bread wheat
Syngenta Participations AG| CH
Triticum aestivum L. · Bread wheat
Jockovic Bojan, Jevtic Radivoje, Mladenov Novica,
Triticum aestivum L. · Bread wheat
RAGT 2n