Variety traits
Triticum aestivum L.
The protein content in Triticum aestivum L. grain determines its technological properties, market value, and grade. This indicator varies from 8% to 25%, depending on variety genetics, agronomic practices, and weather conditions during the grain-filling period.
In the reference 1 028 varieties crop Bread wheat, where this is mentioned in the description.
The range of protein content directly influences the classification of soft wheat: for Class 1, a minimum level of 14.5% is required, while for Class 3, the requirement is at least 12.0% on a dry matter basis. A level below 10% is considered low, which leads to insufficient accumulation of gluten proteins and a deterioration of baking properties, such as elasticity and the dough's ability to retain its shape.
Protein accumulation is the result of genotype and environmental interaction, with warm and dry weather during the growing season contributing to more intensive synthesis of protein compounds. Protein serves as the structural basis of gluten, which provides dough elasticity; however, the total protein quantity does not always guarantee high quality, as the amino acid composition and the state of the protein complex also play a decisive role.
General information about the subject — on the page Protein content.
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.
Triticum aestivum L. · Bread wheat
Boreal Plant Breeding
Triticum aestivum L. · Bread wheat
Strube Research GmbH&Co KG
Triticum aestivum L. · Bread wheat
PLANT BREEDING INTERNATIONAL CAMBRIDGE
Triticum aestivum L. · Bread wheat
Hybritech Europe SNC (FR)
Triticum aestivum L. · Bread wheat
SAATZUCHT STRENG-ENGELEN GMBH&CO. KG
Triticum aestivum L. · Bread wheat
Syngenta Crop Protection AG
Triticum aestivum L. · Bread wheat
RAGT 2N S.A.S
Triticum aestivum L. · Bread wheat
Strube Research GmbH&Co KG
Triticum aestivum L. · Bread wheat
RAGT 2n
Triticum aestivum L. · Bread wheat
RAGT 2n
Triticum aestivum L. · Bread wheat
RAGT 2n
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Triticum aestivum L. · Bread wheat
KWS UK LTD
Triticum aestivum L. · Bread wheat
HAZERA (1939)
Triticum aestivum L. · Bread wheat
Lietuvos agrarinių ir miškų mokslų centro filialas Žemdirbystės institutas
Triticum aestivum L. · Bread wheat
Wiersum Plantbreeding B.V.
Triticum aestivum L. · Bread wheat
Wiersum Plantbreeding B.V. (NL)
Triticum aestivum L. · Bread wheat
Anne Ingver 70%, Merlin Haljak 10%, Reine Koppel 20% Centre of Estonian Rural Research and Knowledge
Triticum aestivum L. · Bread wheat
Poljoprivredni Institut Osijek, HR
Triticum aestivum L. · Bread wheat
Danko Hodowla Roslin Sp.z.o.o.
Triticum aestivum L. · Bread wheat
Saatzucht Donau GmbH & Co.KG
Triticum aestivum L. · Bread wheat
Syngenta Participations AG| CH
Triticum aestivum L. · Bread wheat
ASUR Plant Breeding S.A.S
Triticum aestivum L. · Bread wheat
SAATZUCHT DONAU GES.M.B.H. & COKG