A variable grain quality indicator that determines its nutritional value and end-use. Values typically range from 11% to 16%, with levels above 14.5% being of particular breeding value.
In the reference
172
varieties
crop Triticale,
where this is mentioned in the description.
Triticale grain is characterized by a wide range of protein content from 12% to 25%, although under actual field conditions, values within 11–16% are more commonly recorded. Levels below 10–12% limit the crop's use in baking, whereas values above 14.5–15% are considered high and promising for improving nutritional value.
Protein content in triticale shows a stable negative correlation with grain yield, which is associated with the 'dilution' effect of protein components as total grain mass increases. At the same time, increasing nitrogen nutrition on intensive agro-backgrounds allows for a significant increase in protein yield per hectare.
The technological significance of protein depends on the intended use of the harvest: for feed purposes, total digestibility indicators are valued, while for baking use, not only the quantity of protein but also the quality of gluten is important. Triticale flour with a gluten content of less than 23% is considered unsuitable for bread baking and is directed primarily to the confectionery industry.
General information about the subject — on the page
Protein content.
Varieties of Triticale 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.