Descriptor: 099 Flour - baking quality (Prugar method) (099 FLOUR - BAKING QUALITY (PR)

      
 
Definition:
Crop: Triticum L. (spring)
Category: Quality descriptors
Status: Crop Germplasm Committee approved
Data Type: Alpha/numeric descriptor
Maximum Length: 1
Responsible site: Crop Research Institute, Prague, Gene Bank (CZE122)

Studies or environments for this trait


Distribution of Values for 099 Flour - baking quality (Prugar method) (099 FLOUR - BAKING QUALITY (PR)

CodeDefinitionNumber of Accessions
1very low <20,0 points35
220,0-30,0 points119
3low 30,1-40,0 points293
440,1-50,0 points653
5medium 50,1-60,0 points552
660,1-70,0 points490
7high 70,1-80,0 points260
880,1-90,0 points41
9very high >90,0 points6