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
Unisigma G.I.E., Limagrain Europe S.A.S.
Triticum aestivum L. · Bread wheat
Lietuvos agrarinių ir miškų mokslų centro filialas Žemdirbystės institutas
Triticum aestivum L. · Bread wheat
Lietuvos agrarinių ir miškų mokslų centras
Triticum aestivum L. · Bread wheat
HAO-DEMETER - Cereal Institute
Triticum aestivum L. · Bread wheat
ASUR Plant Breeding S.A.S
Triticum aestivum L. · Bread wheat
SECOBRA RECHERCHES S.A.S
Triticum aestivum L. · Bread wheat
VILMORIN-ANDRIEUX
Triticum aestivum L. · Bread wheat
ASUR Plant Breeding S.A.S
Triticum aestivum L. · Bread wheat
CO.NA.SE SOC.COOP.AGR
Triticum aestivum L. · Bread wheat
GEA ALIMENTARE S.R.L.
Triticum aestivum L. · Bread wheat
Lietuvos agrarinių ir miškų mokslų centras
Triticum aestivum L. · Bread wheat
SAATZUCHT STRENG-ENGELEN GMBH&CO. KG
Triticum aestivum L. · Bread wheat
Galina Mihova, Nikolay Tsenov, Tatyana Petrova, Vanya Ivanova, Sonya Doneva, Diyana Yordanova, Yordanka Stanoeva, Hristo Stoyanov, Bilyana Ivanova, Tsvetelina Gerdzhikova
Triticum aestivum L. · Bread wheat
F.LLI COZZI S.N.C.
Triticum aestivum L. · Bread wheat
SEMILLAS BATLLE S.A.
Triticum aestivum L. · Bread wheat
CREA-CENTRO DI RICERCA INGEGNERIA E TRASFORMAZIONI AGROALIMENTARI (CREA-IT-RM)
Triticum aestivum L. · Bread wheat
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Triticum aestivum L. · Bread wheat
Cultivari Getreidezüchtungsforschung Darzau gGmbH
Triticum aestivum L. · Bread wheat
Norsk Kornforedling A/S, N-2344 Ilseng
Triticum aestivum L. · Bread wheat
D. Boyadzhieva, A. Dimov, P. Stankova, M. Mangova, P. Petkov, P. Petkova, M. Ivanova
Triticum aestivum L. · Bread wheat
RAGT CZECH S.R.O.
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S