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
Hodowla Roslin Smolice Sp.z o.o Grupa IHAR
Glycine max (L.) Merr. · Soybean
Marco Signor
Brassica napus var. napus · Rapeseed
Saatzucht Donau GmbH & Co.KG
Triticum aestivum L. subsp. spelta (L.) Thell. · Spelt
Bc Institut d.d. Zagreb (HR)
Triticum aestivum L. · Bread wheat
Biogranum D.O.O.,Milana20,Novi Sad, Serbia
Triticum aestivum L. · Bread wheat
Bc Institut d.d. Zagreb (HR)
Triticum aestivum L. · Bread wheat
Bc Institut d.d. Zagreb (HR)
Triticum aestivum L. · Bread wheat
Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement (INRAE) , Agri-Obtentions S.A.
Triticum aestivum L. · Bread wheat
Bc Institut d.d. Zagreb (HR)
Triticum aestivum L. · Bread wheat
Bc Institut d.d. Zagreb (HR)
Lens culinaris Medik. · Lentil
Agri-Obtentions S.A., Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement (INRAE)
Cicer arietinum L. · Chickpea
Geçit Kusagi Tarimsal Arst.Enst.Müd. (TR)
Glycine max (L.) Merr. · Soybean
E.R.S.A. Friuli-Venezia Giulia
Triticum aestivum L. · Bread wheat
LEMAIRE DEFFONTAINES S.A.S.
Triticum aestivum L. · Bread wheat
Prof. dr Borislav Kobiljski - Biogranum d.o.o., Novi sad
Triticum aestivum L. · Bread wheat
Biogranum D.O.O.,Milana20,Novi Sad, Serbia
Triticum aestivum L. · Bread wheat
Biogranum D.O.O., Milana 20, Novi Sad, Serbia
Triticum aestivum L. · Bread wheat
Biogranum D.O.O.,Milana20,Novi Sad, Serbia
Triticum aestivum L. · Bread wheat
APSOVSEMENTI S.P.A.
Triticum durum Desf. · Durum wheat
SANTACROCE GIOVANNI S.P.A.
x Triticosecale Wittm. ex A. Camus · Triticale
Danko Hodowla Roslin Sp.z.o.o.
Avena sativa L. · Oat
SZB POLSKA SP.Z O O. SP.K.
Lens culinaris Medik. · Lentil
Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement (INRAE) , Agri-Obtentions S.A.
Triticum aestivum L. · Bread wheat
APSOVSEMENTI SRL