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
Strube Research GmbH&Co KG
Triticum aestivum L. · Bread wheat
Strube Research GmbH&Co KG
Triticum aestivum L. · Bread wheat
SEMILLAS BATLLE, S.A.
Triticum aestivum L. · Bread wheat
RAGT 2n
Triticum aestivum L. · Bread wheat
Nordsaat Saatzuchtgesellschaft mbH
Triticum aestivum L. · Bread wheat
RAGT 2n
Triticum aestivum L. · Bread wheat
RAGT 2n
Triticum aestivum L. · Bread wheat
HUBERT KEMPF
Triticum aestivum L. · Bread wheat
AGACAL- CENTRO DE INVESTIGACIONES AGRARIAS MABEGONDO
Triticum aestivum L. · Bread wheat
Stichting Op Goede Gronden
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Triticum aestivum L. · Bread wheat
Svetlozar Dragushev
Triticum aestivum L. · Bread wheat
Rybalka Oleksandr Illich, Rubakha Serhii Andriiovych, Reshetnikova Valentyna Semenivna, Solomonov Ruslan Viacheslavovych, Kostiuk Stanislav Vasyl`ovych, Lytvynenko Raisa Ivanivna, Ptashenchuk Oleksandr Mykytovych, Honcharuk Nina Oleksandrivna, Lytvynenko
Triticum aestivum L. · Bread wheat
Wiersum Plantbreeding B.V.
Triticum aestivum L. · Bread wheat
Poznanska Hodowla Roslin Sp. z o.o
Triticum aestivum L. · Bread wheat
Lorenz Hartl^^^Adalbert Bund^^^Hubert Kempf
Triticum aestivum L. · Bread wheat
IRTA/UPM/CSIC/EUROSEMILL.
Triticum aestivum L. · Bread wheat
Semundo B.V.
Triticum aestivum L. · Bread wheat
Hybritech Europe SNC (FR)
Triticum aestivum L. · Bread wheat
Saaten Union Recherche (FR)
Triticum aestivum L. · Bread wheat
AGROVEGETAL, S.A.
Triticum aestivum L. · Bread wheat
Todor K. Gubatov
Triticum aestivum L. · Bread wheat
PIONEER HI-BRED INTERNATIONAL
Triticum aestivum L. · Bread wheat
Nickerson International Research S.N.C.