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.
Lolium perenne L. · Perennial ryegrass
DLF Seeds A/S, 4000 Roskilde
Triticum aestivum L. · Bread wheat
Zeneca Seeds UK Ltd
Medicago sativa L. · Alfalfa
Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement (INRAE) , Agri-Obtentions S.A.
Vicia faba L. · Broad bean
Werner Horn
Triticum aestivum L. · Bread wheat
Syngenta UK Ltd
Medicago sativa L. · Alfalfa
Vaclav Stradal
Pisum sativum L. · Pea
Toft Plant Breeding APS
Hordeum vulgare L. · Barley
Utah State University
Trifolium repens L. · White clover
Forschungsanstalt Agroscope Reckenholz-Tänikon ART
x Triticosecale Wittm. ex A. Camus · Triticale
LEMAIRE DEFFONTAINES S.A.S.
Pisum sativum L. · Pea
Philippe Lonnet
Triticum durum Desf. · Durum wheat
Serasem, FR
Trifolium repens L. · White clover
Criadero El Cencerro S.A.
Hordeum vulgare L. · Barley
SCHINKEL BURKHARD
Vicia faba L. · Broad bean
NPZ Lembke
Hordeum vulgare L. · Barley
SECOBRA RECHERCHES S.A.S
Triticum aestivum L. · Bread wheat
Serasem, FR
Hordeum vulgare L. · Barley
SAS FLORIMOND DESPREZ VEUVE and FILS
Triticum aestivum L. · Bread wheat
Serasem S.A.S.
Solanum tuberosum L. · Potato
University of Idaho, Office of Technology Transfer
Hordeum vulgare L. · Barley
Nickerson International Research S.N.C.
Triticum aestivum L. · Bread wheat
W. von Borries-Eckendorf GmbH & Co.KG
Triticum aestivum L. · Bread wheat
KWS Momont, F
Secale cereale L. · Rye
Peer Wilde^^^Brigitta Schmiedchen^^^Jutta Menzel