Variety traits

Wheat protein content

Triticum L.

Protein content is a key indicator of wheat quality, determining its nutritional value and technological properties. Protein levels depend on variety genetics, nitrogen supply, and hydrothermal conditions during the grain-filling period.

In the reference 23 varieties crop Wheat, where this is mentioned in the description.

To estimate protein in wheat, a nitrogen conversion factor of 5.7 is used in the Kjeldahl arbitration method, as well as the Dumas method and near-infrared (NIR) spectroscopy. This metric is typically measured as a percentage of dry matter and ranges from 8% to 25%, where values below 10–11% negatively affect baking quality due to the formation of insufficiently elastic gluten.

Protein accumulation is inversely related to yield and is strongly dependent on agronomic practices, particularly nitrogen fertilizer application during the grain-filling period. An optimal protein level is necessary for grain to meet high quality classes, although, in addition to nitrogen supply, the process is influenced by heat stress and humidity during the maturation stage.

General information about the subject — on the page Protein content.

Sources8

Varieties of Wheat 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.