Variety traits

Gluten — Common Wheat

Triticum aestivum L. subsp. aestivum

A complex of wheat proteins that determines baking properties and grain grade. Quality is assessed by the crude gluten content as a percentage and viscoelastic characteristics measured via an IDK device or gluten index.

In the reference 7 varieties crop Bread wheat, where this is mentioned in the description.

In common wheat, gluten is a viscoelastic protein complex formed when flour is mixed with water, consisting primarily of gliadin and glutenin. The quantitative indicator is expressed as a percentage of the sample mass, while the qualitative indicator is measured in units of the IDK device or the gluten index, which characterizes the strength of the structure.

Gluten content and properties are the decisive criteria for determining wheat grade: from class 1 (at least 32% gluten) to class 5 (less than 18%). These indices depend on variety genetics, agricultural practices, nitrogen nutrition levels, and weather conditions, and are also critically reduced by damage caused by the sunn pest (Eurygaster integriceps).

General information about the subject — on the page Gluten.

Sources8

Varieties of Bread 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.