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
Saaten Union Recherche (FR)
Triticum aestivum L. · Bread wheat
Poznanska Hodowla Roslin Sp. z o.o
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
Institut national de recherche pour l'agriculture, l'aliment (FR)/Agri Obtentions SA (FR)
Triticum aestivum L. · Bread wheat
Landwirtschaftliche Fachschule Edelhof Saatzucht
Triticum aestivum L. · Bread wheat
PIONNER HI-BRED INT. INC.
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
Verneuil Recherche SA (FR)
Triticum aestivum L. · Bread wheat
Selgen, a.s. Vyzkumne centrum SELTON, s.r.o.
Triticum aestivum L. · Bread wheat
ETS.C.C.BENOIST
Triticum aestivum L. · Bread wheat
Svensson, Gunnar/Jönsson, Jan Ö
Triticum aestivum L. · Bread wheat
LIDEA FRANCE SAS
Triticum aestivum L. · Bread wheat
Societa Produttori Sementi S.p.A
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
Unisigma GIE (FR)/Zeneca Seeds UK Limited (GB)
Triticum aestivum L. · Bread wheat
SECOBRA RECHERCHES S.A.S
Triticum aestivum L. · Bread wheat
UCA SEM.PROVENCE
Triticum aestivum L. · Bread wheat
The Regents of the University of California
Triticum aestivum L. · Bread wheat
Rozalia Kadar, Maria Moldovan, Vasile Moldovan,
Triticum aestivum L. · Bread wheat
Thierry Demarquet
Triticum aestivum L. · Bread wheat
Saatzucht Donau GmbH & Co.KG
Triticum aestivum L. · Bread wheat
Florimond Desprez Veuve et Fils, FR
Triticum aestivum L. · Bread wheat
NICKERSON SUR, S.A.
Triticum aestivum L. · Bread wheat
Graminor AS, N-2322 Ridabu