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
Zoltán Bedő^^^László Láng^^^Ottó Veisz^^^Gyula Vida^^^Ildikó Karsai^^^Mariann Rákszegi^^^Klára Mészáros
Triticum aestivum L. · Bread wheat
Zoltán Bedő^^^László Láng^^^Ottó Veisz^^^Gyula Vida^^^Ildikó Karsai^^^Mariann Rákszegi^^^Klára Mészáros^^^Zoltán Bognár
Triticum aestivum L. · Bread wheat
Lantmannen ek for, SE 268-81 Svalov
Triticum aestivum L. · Bread wheat
Apsovsementi S.p.A., Co.Na.Se. Soc. Coop. Agr.
Triticum aestivum L. · Bread wheat
Centrum výskumu rastlinnej výroby (CVRV) Pieštany
Triticum aestivum L. · Bread wheat
Limagrain Europe S.A.S
Triticum aestivum L. · Bread wheat
Florimond Desprez Veuve et Fils, FR
Triticum aestivum L. · Bread wheat
Limagrain Europe S.A.S
Triticum aestivum L. · Bread wheat
Reiner, Bothe Erhard, Ebmeyer
Triticum aestivum L. · Bread wheat
Nina Pfeiffer, Erhard Ebmeyer
Triticum aestivum L. · Bread wheat
LIMAGRAIN EUROPE
Triticum aestivum L. · Bread wheat
Nikolay Tsenov, Ivanka Stoeva, Ivan Panayotov, Ivan Todorov, Kostadin Kostov, Tatyana Petrova, Iliya Iliev, Vanya Kiryakova
Triticum aestivum L. · Bread wheat
KWS UK LTD
Triticum aestivum L. · Bread wheat
Serasem S.A.S.
Triticum aestivum L. · Bread wheat
Saaten Union Recherche (FR)
Triticum aestivum L. · Bread wheat
Saaten Union Recherche (FR)
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
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
NICKERSON SUR, S.A.
Triticum aestivum L. · Bread wheat
PLANT BREEDING INTERNATIONAL CAMBRIDGE
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement (INRAE) , Agri-Obtentions S.A.
Triticum aestivum L. · Bread wheat
Nickerson International Research S.N.C.
Triticum aestivum L. · Bread wheat
NordGen, SE- 230 53 Alnarp