The bread making quality of Finnish spring wheats - a proposal for classification

• Main Authors: Jari Peltonen, Tapio Juutti, Juha Suopelto
• Format: Article
• Language: English
• Published: Scientific Agricultural Society of Finland 1993-12-01
• Series: Agricultural and Food Science
• Online Access: https://journal.fi/afs/article/view/72514

The purpose of the present study was to provide bread making quality criteria for spring wheat (Triticum aestivum L.) grown in Finland. The bread making quality of a total of 101 wheat samples was related to flour protein concentration and dough quality determined by the farinograph valorimeter value. Nine quality classes of wheat, similar to the German system of wheat classification, were used as a basis. Because Finnish wheat breeding and cultivation primarily aim at producing grain for bread making, it was not considered necessary to define the quality classes of wheat unsuitable for bread making. Therefore, the number of quality classes were restricted to five: (class 1) medium, (class 2) medium to high, (class 3) high, (class 4) high to very high, and (class 5) very high baking quality. The influence of the environment on the quality traits should be taken into account by comparing the cultivars with a representative control cultivar.