Flour and baked goods from the varieties noted in this list have been recognized for outstandingly good and noteworthy taste.

The smell, taste, flavor and texture of bread are the consumer's major quality criteria and are naturally the main concern of the bakery. Milling and baking techniques, and various ingredients influence these quality traits. The affect of a wheat variety on the taste of a baked product is often ignored. This subset contains materials that wheat connoisseurs have commented upon having superior tasting flour when used in baked foods.

Source: CIMMYT Wheat Germplasm Bank