Variety traits
Protein content is a key grain quality indicator determining its grade, market value, and end-use, expressed as a percentage of grain mass.
Mentioned in descriptions 10 797 varieties reference book.
Protein content is a critically important indicator that determines the technological value of grain, which forms high-quality gluten for baking, as well as its nutritional value for feed. This parameter is expressed as a percentage of grain mass and directly affects the crop grade and its market value upon sale.
This indicator depends on the genetic potential of a variety, although the actual result is significantly influenced by agricultural practices and environmental conditions. Key factors in protein accumulation include nitrogen nutrition during the reproductive period, temperature regime, and water balance, with high yields often leading to a decrease in protein concentration due to the dilution effect.
To determine the mass fraction of protein, the Kjeldahl method, which is the arbitration method, the Dumas method, and rapid analysis using IR spectroscopy are employed. In the variety testing system, protein parameters are evaluated in various agro-climatic zones to determine variety stability, with high values for top-grade wheat often reaching 14% and above, whereas values below 11% limit baking properties.
Selection based on the description text, not official resistance ratings: such data is not available in registers. Mention indicates that the trait is discussed in the variety's sources; see the variety's profile for details on what is specifically stated.
Triticum aestivum L. subsp. aestivum · Bread wheat
Zea mays L. · Maize
Pisum sativum L. · Pea
Triticum aestivum L. · Bread wheat
Glycine max (L.) Merr. · Soybean
Poljoprivredni Institut Osijek, HR
Oryza sativa L. · Rice
Triticum aestivum L. · Bread wheat
Triticum aestivum L. · Bread wheat
Pisum sativum L. · Pea
Bc Institut d.d. Zagreb (HR)
Zea mays L. · Maize
Hordeum vulgare L. · Barley
Triticum aestivum L. subsp. aestivum · Bread wheat
Zea mays L. · Maize
Bc Institut, HR
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Lupinus albus L. · White lupin
Zea mays L. · Maize
Triticum durum Desf. · Durum wheat
Agropyron cristatum (L.) Gaertn. · Crested wheatgrass
Triticum aestivum L. · Bread wheat
Avena sativa L. · Oat
Brassica rapa L. subsp. campestris (L.) A. R. Clapham · Field mustard
Medicago sativa L. · Alfalfa
Avena sativa L. · Oat
Triticum durum Desf. · Durum wheat