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
Ottó Veisz^^^Zoltán Bedő^^^László Láng^^^Gyula Vida^^^László Szunics^^^Ildikó Karsai^^^Mariann Rákszegi^^^Klára Mészáros
Triticum aestivum L. · Bread wheat
CO.NA.SE soc Coop.Agr. (IT)/Apsov sementi S.p.A. (IT)
Triticum aestivum L. · Bread wheat
Syngenta Participations,CH
Triticum aestivum L. · Bread wheat
Strube Research GmbH&Co KG
Triticum aestivum L. · Bread wheat
WIERSUM PLANTBREEDING
Triticum aestivum L. · Bread wheat
Saaten Union Recherche (FR)
Triticum aestivum L. · Bread wheat
Saatzuchtwirtschaft Firlbeck GmbH + Co.KG
Triticum aestivum L. · Bread wheat
Nina Pfeiffer
Triticum aestivum L. · Bread wheat
TOMAS NOVACEK
Triticum aestivum L. · Bread wheat
Syngenta Participations AG
Triticum aestivum L. · Bread wheat
Schweiger-Weizen GbR
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Triticum aestivum L. · Bread wheat
INSTITUTE OF PLANT SCIENCE
Triticum aestivum L. · Bread wheat
Wiersum Plantbreeding B.V.
Triticum aestivum L. · Bread wheat
Asur Plant Breeding, F
Triticum aestivum L. · Bread wheat
STRUBE D and S GMBH
Triticum aestivum L. · Bread wheat
SZB Polska Sp.z o.o. Sp.j.
Triticum aestivum L. · Bread wheat
ETS.C.C.BENOIST
Triticum aestivum L. · Bread wheat
SELGEN A.S
Triticum aestivum L. · Bread wheat
Fossati Dario
Triticum aestivum L. · Bread wheat
ETS.C.C.BENOIST
Triticum aestivum L. · Bread wheat
Strube Research GmbH & Co. KG, D- 38387 Sollingen
Triticum aestivum L. · Bread wheat
Pyter IAnosh, Khady Heza, Sundy Tamosh, Marton L. Chaba,