The breeding and testing of wheat varieties require information on the quality of the end product (bread) in order to satisfy the demand for market-oriented, healthy and tasty varieties. This knowledge is indispensable for registration of a variety in the National Catalogue.
In the area of baking quality, in addition to carrying out rheological and baking tests on breeding lines and varieties of wheat during the selection and certification process, we support the creation of varieties of exceptional baking quality. In order to achieve this, we are studying their nutritional values (antioxidants, carotenoids etc.), their organoleptic qualities (sensory analyses, use of an electronic nose), their adaptation to new baking processes and we determine the types and quantities of proteins by electrophoresis, HPLC and NIRS.
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