Variety traits

Gluten — soft wheat

Triticum aestivum L.

A complex of insoluble wheat proteins that forms the visco-elastic framework of dough and determines baking properties, grain grade, and market value.

In the reference 631 varieties crop Bread wheat, where this is mentioned in the description.

Soft wheat gluten consists mainly of gliadin and glutenin. Its quantity is measured as a percentage of grain mass, and its quality is determined by the ability to resist deformation using an IDK device or the gluten index. According to GOST 9353-2016, the requirements for wet gluten content for Class 1 are at least 32%, for Class 2 — 28%, for Class 3 — 23%, and for Class 4 — 18%.

Quality Group I (45–75 IDK units) is considered optimal for baking. During cultivation, gluten accumulation depends on the genetic potential of the variety, the timely application of nitrogen fertilizers, and weather conditions. The quality of the protein framework decreases due to damage by the sunn pest, sprouting in the ear, or improper grain drying temperatures, which cause protein denaturation.

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.