An indicator of the wheat endosperm structure characterizing the bond between starch granules and proteins. It influences the technological properties of the grain and its quality grade, determined by both the genetic characteristics of the variety and ripening conditions.
In the reference
35
varieties
crop Bread wheat,
where this is mentioned in the description.
Vitrescence is expressed as a percentage and determined based on the analysis of 100 grains classified into fully vitreous, mealy, and partially vitreous. The final indicator is calculated as the sum of the number of fully vitreous grains and half the number of partially vitreous grains. Evaluation is carried out using visual classification via a diaphanoscope or modern optical-computerized rapid methods.
The value of this indicator is closely correlated with the baking properties of soft wheat: at high values (from 60%), an increased content of protein and gluten is usually observed. Low vitrescence (less than 40%) is characteristic of mealy varieties. When assessing quality, it is important to exclude false vitrescence, which arises during germination or improper grain drying regimes and negatively affects the milling process.
The formation of this trait is influenced by both varietal characteristics and agro-climatic conditions, in particular, dry and hot weather during the grain-filling and ripening period, which promotes increased vitrescence. Vitreous grain is harder and ensures the production of flour with better dough elasticity and bread volume indices.
General information about the subject — on the page
Vitreousness.
Varieties of Bread 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.