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
Florimond Desprez Veuve et Fils, FR
Triticum aestivum L. · Bread wheat
W. von Borries-Eckendorf GmbH & Co.KG
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
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
Plant Breeding International Cambridge Ltd (GB)
Triticum aestivum L. · Bread wheat
Limagrain Europe S.A.S
Triticum aestivum L. · Bread wheat
Caussade Semences SA (FR)
Triticum aestivum L. · Bread wheat
KWS UK LTD
Triticum aestivum L. · Bread wheat
KWS MOMONT RECHERCHE SARL, FR
Triticum aestivum L. · Bread wheat
KWS UK LTD
Triticum aestivum L. · Bread wheat
Montana Agricultural Experiment Station
Triticum aestivum L. · Bread wheat
KWS UK LTD
Triticum aestivum L. · Bread wheat
Limagrain Europe S.A.S
Triticum aestivum L. · Bread wheat
Limagrain Europe S.A.S
Triticum aestivum L. · Bread wheat
PLANT BREEDING INTERNATIONAL CAMBRIDGE
Triticum aestivum L. · Bread wheat
Strube D&S GMBH
Triticum aestivum L. · Bread wheat
K. Kostov, A. Karaivanov, I. Panayotov, I. Todorov, N. Tsenov, I. Stoeva, I. Iliev, K. Malinski, T. Petrova
Triticum aestivum L. · Bread wheat
SAATZUCHT DONAU GES.M.B.H. & COKG
Triticum aestivum L. · Bread wheat
Malopolska Hodowla Roslin Spolka z o.o.
Triticum aestivum L. · Bread wheat
Kertesz Zoltan / Matuz Janos / Szabo Jozsefne / Barabas Zoltan / Beke Bela / Cseuz Laszlo / Falusi Janos / Kertesz Zoltanne / Petroczi Istvan / Schulcz Jozsefne / Purnhauser Laszlo / Csoesz Laszlone
Triticum aestivum L. · Bread wheat
Papp Maria / Matuz Janos / Kertesz Zoltan / Mesterhazy Akos / Beke Bela / Kertesz Zoltanne / Csoesz Laszlone / Cseuz Laszlo / Fonad Peter / Acs Peterne dr.
Triticum aestivum L. · Bread wheat
Istropol Solary, Slovakia
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
Institut national de recherche pour l'agriculture, l'aliment (FR)/Agri Obtentions SA (FR)