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.
Varieties of Bread wheat mentioned in the description
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.