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
SPANAKAKIS ANDREAS
Triticum aestivum L. · Bread wheat
RESEARCH INST.PLANT PRODU
Triticum aestivum L. · Bread wheat
SECOBRA RECHERCHES S.A.S
Triticum aestivum L. · Bread wheat
Selgen, a.s. Vyzkumne centrum SELTON, s.r.o.
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Triticum aestivum L. · Bread wheat
KWS MOMONT RECHERCHE SARL, FR
Triticum aestivum L. · Bread wheat
SECOBRA RECHERCHES S.A.S
Triticum aestivum L. · Bread wheat
VALLE AGRICOLA TARDITI E FERRANDO S.P.A.
Triticum aestivum L. · Bread wheat
FLORIMOND DESPREZ VEUVE ET FILS
Triticum aestivum L. · Bread wheat
INSTITUT ZA KUKURUZ ZEMUN POLJE
Triticum aestivum L. · Bread wheat
SELGEN A.S
Triticum aestivum L. · Bread wheat
SARL ADRIEN MOMONT ET FILS, FR
Triticum aestivum L. · Bread wheat
Selgen, a.s. Vyzkumne centrum SELTON, s.r.o.
Triticum aestivum L. · Bread wheat
SECOBRA RECHERCHES S.A.S
Triticum aestivum L. · Bread wheat
Veselin Dochev, Ivan Panayotov, Ivan Todorov
Triticum aestivum L. · Bread wheat
Apsovsementi S.p.A., Co.Na.Se. Soc. Coop. Agr.
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
Bc Institut, HR
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Triticum aestivum L. · Bread wheat
SARH-INIA
Triticum aestivum L. · Bread wheat
SARH-INIA
Triticum aestivum L. · Bread wheat
Station d amelioration des plantes de Versailles (FR)
Triticum aestivum L. · Bread wheat
Montana Agricultural Experiment Station
Triticum aestivum L. · Bread wheat
NS ratarstvo (YU)