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. · Bread wheat
x Triticosecale Wittm. ex A. Camus · Triticale
Brassica napus var. napus · Rapeseed
Trifolium repens L. · White clover
Triticum aestivum L. · Bread wheat
Phleum pratense L. · Timothy grass
Medicago sativa L. · Alfalfa
Vicia sativa L. · Common vetch
Glycine max (L.) Merr. · Soybean
Medicago sativa L. · Alfalfa
Triticum aestivum L. · Bread wheat
Glycine max (L.) Merr. · Soybean
Triticum durum Desf. · Durum wheat
Triticum aestivum L. · Bread wheat
Glycine max (L.) Merr. · Soybean
Triticum aestivum L. · Bread wheat
Strube Research GmbH & Co. KG, DE
Zea mays L. · Maize
Syngenta Crop Protection AG
Hordeum vulgare L. · Barley
Graminor AS, N-2322 Ridabu
Glycine max (L.) Merr. · Soybean
Saatzucht Gleisdorf
Brassica napus var. napus · Rapeseed
Claude Sciaccaluga, Jean-Pierre Despeghel,
Triticum aestivum L. · Bread wheat
PZO Pflanzenzucht Oberlimpurg, DE
Zea mays L. · Maize
MONSANTO TECHNOLOGY
Medicago sativa L. · Alfalfa
Barenbrug Holland BV (NL)
Glycine max (L.) Merr. · Soybean
Sylvain Leguy