Variety traits

Wheat vitreousness

Triticum L.

An indicator of wheat grain quality that reflects the packing density of protein granules in the endosperm. It determines milling and baking properties, as well as the grain quality class.

In the reference 4 varieties crop Wheat, where this is mentioned in the description.

Vitreousness characterizes the consistency of the wheat endosperm and is determined by the ratio of fully vitreous to partially vitreous grains within it. The indicator is calculated as the sum of the quantity of fully vitreous grains and half the quantity of partially vitreous grains, expressed as a percentage.

Based on the degree of total vitreousness, grain is classified into high-vitreous (more than 60 percent), medium-vitreous (40 to 60 percent), and low-vitreous (less than 40 percent). If the value is below 50 percent, the wheat cannot be assigned to the first or second quality class.

High vitreousness provides a harder grain structure, which facilitates the milling process and contributes to a high yield of top-grade flour with superior baking qualities. This indicator is an important criterion in determining the wheat class and its market value.

General information about the subject — on the page Vitreousness.

Sources8

Varieties of Wheat mentioned in the description

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.

Zenit

Active

Triticum L. · Wheat

BORASIO ERCOLE

1 record

Arcobaleno

Active

Triticum L. · Wheat

BATLLE FRANCISCO

1 record

Simeto

Active

Triticum L. · Wheat

1 record

Vitron

Active

Triticum L. · Wheat

1 record