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TerminatedTriticum aestivum L. · Bread wheat
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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
W WEIBULL
Triticum aestivum L. · Bread wheat
Syngenta Crop Protection AG
Triticum aestivum L. · Bread wheat
RODRIGO S.PALOMARES
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
University of Idaho
Triticum aestivum L. · Bread wheat
Florimond Desprez Veuve et Fils, FR
Triticum aestivum L. · Bread wheat
Lytvynenko Raisa Ivanivna, Maksymov Mykola Havrylovych, Parfentiev Mykhailo Hryhorovych, Babaiants Lazar Tyhranovych, Reshetnikova Valentyna Semenivna, Ptashenchuk Oleksandr Mykytovych, Honcharuk Nina Oleksandrivna, Lytvynenko Mykola Antonovych,
Triticum aestivum L. · Bread wheat
P.BREED.INT.CAMBRIDGE
Triticum aestivum L. · Bread wheat
Malopolska Hodowla Roslin Spolka z o.o.
Triticum aestivum L. · Bread wheat
RUP «NAUCHNO - PRAKTICHESKIJ CZENTR NAN BELARUSI PO ZEMLEDELIYU»
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
Vilmorin SA (FR)
Triticum aestivum L. · Bread wheat
RUP «NAUCHNO - PRAKTICHESKIJ CZENTR NAN BELARUSI PO ZEMLEDELIYU»
Triticum aestivum L. · Bread wheat
SAATZUCHT STRENG-ENGELEN GMBH&CO. KG
Triticum aestivum L. · Bread wheat
Lidea France SAS, FR
Triticum aestivum L. · Bread wheat
W WEIBULL
Triticum aestivum L. · Bread wheat
Verneuil Recherche SA (FR)
Triticum aestivum L. · Bread wheat
Hodowla Roslin Strzelce Sp z.o.o. Grupa IHAR
Triticum aestivum L. · Bread wheat
Poznanska Hodowla Roslin Sp. z o.o
Triticum aestivum L. · Bread wheat
Mauthner Warenhandels- und Vermögensverwaltungs GmbH
Triticum aestivum L. · Bread wheat
Parfent`iev Mykhailo Hryhorovych, Reshetnikova Valentyna Semenivna, Aliekseienko IEvhenii Viktorovych, Maksymov Mykola Havrylovych, Lytvynenko Raisa Ivanivna, Rubakha Serhii Andriiovych, Holub IEvheniia Anatoliivna, Honcharuk Nina Oleksandrivna, Lytvynenk
Triticum aestivum L. · Bread wheat
INST.NOVI SAD
Triticum aestivum L. · Bread wheat
Rybalka Oleksandr Illich, Babaiants Lazar Tihranovych, Reshetnikova Valentyna Semenivna, Kostiuk Stanislav Vasyl`ovych, Holub IEvheniia Anatoliivna, Rubakha Serhii Andriiovych, Lytvynenko Raisa Ivanivna, Honcharuk Nina Oleksandrivna, Lytvynenko Mykola Ant