Variety traits

Wheat Gluten

Triticum L.

A protein complex in wheat that determines the baking quality of the grain. It is evaluated by its quantitative content (in percent) and its visco-elastic properties, measured using an IDK device.

In the reference 14 varieties crop Wheat, where this is mentioned in the description.

Wheat gluten is a complex of proteins, primarily gliadins and glutenins, which, when hydrated, forms an elastic dough framework capable of retaining carbon dioxide. The gluten content in grain varies from 14% to 58%, with the standard for valuable 1st–3rd class varieties considered to be between 23% and 36% or higher.

Gluten quality is assessed by the degree of deformation under load using an IDK device, expressed in conventional units. Gluten of the I group, with an IDK index of 45–75 units, is considered the most valuable for baking. Values below 40 or above 80 units indicate deviations toward excessive strength or weakness, which reduces the baking properties of the flour.

Gluten formation depends on the genetics of the variety, agronomic practices, including nitrogen fertilization, and weather conditions during the grain filling period. Gluten quality can deteriorate significantly if crops are infested by pests, particularly the wheat bug (Eurygaster integriceps), whose enzymes cause protein hydrolysis and the destruction of the gluten framework.

General information about the subject — on the page Gluten.

Sources8

Varieties of 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.