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
Vladymyr Synek, Ruzhena Rosolova, Yidka Komarkova, Yvanna Byzhova, Martin Hromadko, Liudmila Bobkova, Pavel Amler,
Triticum aestivum L. · Bread wheat
Richard Summers PBI Cambridge
Triticum aestivum L. · Bread wheat
LIDEA FRANCE SAS
Triticum aestivum L. · Bread wheat
ISEA S.R.L
Triticum aestivum L. · Bread wheat
Caussade Semences, F
Triticum aestivum L. · Bread wheat
Caussade Semences, F
Triticum aestivum L. · Bread wheat
Institut za ratarstvo i povrtarstvo, Novi Sad
Triticum aestivum L. · Bread wheat
Caussade Semences, F
Triticum aestivum L. · Bread wheat
Deutsche Saatveredelung AG - DSV (DE)
Triticum aestivum L. · Bread wheat
Patrice Senellart
Triticum aestivum L. · Bread wheat
Nordic Seed A/S
Triticum aestivum L. · Bread wheat
SEMENTI SAMOGGIA S.R.L.
Triticum aestivum L. · Bread wheat
Saatzucht LFS Edelhof (AT)
Triticum aestivum L. · Bread wheat
RUP «NAUCHNO - PRAKTICHESKIJ CZENTR NAN BELARUSI PO ZEMLEDELIYU»
Triticum aestivum L. · Bread wheat
Carlo Invernizzi
Triticum aestivum L. · Bread wheat
Selgen, CZ
Triticum aestivum L. · Bread wheat
Pierrick Varenne
Triticum aestivum L. · Bread wheat
Syngenta Hadmersleben
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
Peer Hummeluhr
Triticum aestivum L. · Bread wheat
Daniel Shkoro
Triticum aestivum L. · Bread wheat
Landwirtschaftliche Lehranstalten Triesdorf
Triticum aestivum L. · Bread wheat
Poljoprivredni fakultet (YU)
Triticum aestivum L. · Bread wheat
FORSCHUNGSANSTALT FÜR AGRARÖKOLOGIE UND LANDBAU^^^Station Fédérale de Recherches Agronomiques de Changins (RAC)