Flinor
Protection expiredTriticum aestivum L. · Bread wheat
LEGLAND (FR)
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
LEGLAND (FR)
Triticum aestivum L. · Bread wheat
Institut national de recherche pour l'agriculture, l'aliment (FR)/Agri Obtentions SA (FR)
Triticum aestivum L. · Bread wheat
RUP «NAUCHNO - PRAKTICHESKIJ CZENTR NAN BELARUSI PO ZEMLEDELIYU» UO «GRODNENSKIJ GOSUDARSTVENNYJ AGRARNYJ UNIVERSITET»
Triticum aestivum L. · Bread wheat
Agrigenetics d.o.o. (HR)
Triticum aestivum L. · Bread wheat
SAULESCU NICOLAEITTU GHEORGHEGIURA AURELITTU MARIANAMUSTATEA POMPILIUTIANU MIHAELAPETCU ELENABALOTA MARIA
Triticum aestivum L. · Bread wheat
SECOBRA RECHERCHES S.A.S
Triticum aestivum L. · Bread wheat
Unisigma G.I.E., Limagrain Europe S.A.S.
Triticum aestivum L. · Bread wheat
Mauthner Warenhandels- und Vermögensverwaltungs GmbH
Triticum aestivum L. · Bread wheat
Secobra Recherches, FR
Triticum aestivum L. · Bread wheat
Wiersum Plantbreeding B.V.
Triticum aestivum L. · Bread wheat
RAGT 2n
Triticum aestivum L. · Bread wheat
W. von Borries-Eckendorf GmbH & Co.KG
Triticum aestivum L. · Bread wheat
Babaiants Lazar Tihranovych, Rybalka Oleksandr Illich, Marinin Liubov Ivanivna, Reshetnikova Valentyna Semenivna, Lytvynenko Raisa Ivanivna, Kostiuk Stanislav Vasyl`ovych, Ptashenchuk Oleksandr Mykytovych, Honcharuk Nina Oleksandrivna, Lytvynenko Mykola A
Triticum aestivum L. · Bread wheat
Varlamova Tamara Hryhorivna, Yefremenkova Vira Ivanivna, Vasyl`ieva Anna Mykhailivna, Fomenko Nina Panteliivna, Vorobiova Raisa Ahafonivna, Shurovenkova Liudmyla Ivanivna, Bespalova Liudmyla Andriivna, Kudriashov Ihor Mykolaiovych, Soliarek Taisiia Fedori
Triticum aestivum L. · Bread wheat
Ihnatovskyi Oleksandr Oleksandrovych, Reshetnikova Valentyna Semenivna, Alieksieienko IEvhenii Viktorovych, Lytvynenko Raisa Ivanivna, Holub IEvheniia Anatoliivna, Honcharuk Nina Oleksandrivna, Lytvynenko Mykola Antonovych,
Triticum aestivum L. · Bread wheat
Todor Gubatov
Triticum aestivum L. · Bread wheat
SAULESCU NICOLAEITTU GHEORGHEITTU MARIANAMUSTATEA POMPILIUPETCU ELENATIANU MIHAELABALOTA MARIA
Triticum aestivum L. · Bread wheat
Montana Agricultural Experiment Station
Triticum aestivum L. · Bread wheat
Montana Agricultural Experiment Station
Triticum aestivum L. · Bread wheat
ROTHWELL PLANT BREEDERS (GB)
Triticum aestivum L. · Bread wheat
Galya Katrandzhieva
Triticum aestivum L. · Bread wheat
J.GALICIA(CIAM)/S.GALICIA
Triticum aestivum L. · Bread wheat
SEMILLAS BATLLE, S.A.
Triticum aestivum L. · Bread wheat
IRTA/EUROSEMILLAS,S.A.