Variety traits

Starch content — soft wheat

Triticum aestivum L.

Starch content in soft wheat grain ranges from 57–75% of dry matter mass. This indicator is key for alcohol processing and the confectionery industry, and it also affects the rheological properties of dough.

In the reference 6 varieties crop Bread wheat, where this is mentioned in the description.

The starch content in soft wheat grain varies from 57 to 75% depending on the cultivar genotype and cultivation conditions. To assess this indicator, polarimetric methods are used, based on measuring the optical activity of starch solutions, which utilize a conversion factor of 1.898.

In the processing industry, starch content determines alcohol yield and the suitability of flour for confectionery production. In baking, an important factor is not only the quantity but also the degree of starch granule damage during milling, as this directly affects the water-absorption capacity of the dough.

There is an inverse relationship between starch content and grain vitreousness: high vitreousness usually indicates a higher protein content and a dense endosperm structure, whereas more mealy grains possess a higher concentration of free starch.

General information about the subject — on the page Starch content.

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.