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
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)
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 aestivum L. · Bread wheat
APSOVSEMENTI SRL
Triticum aestivum L. · Bread wheat
APSOVSEMENTI S.P.A.
Triticum aestivum L. · Bread wheat
HAO-DEMETER - Cereal Institute
Triticum aestivum L. · Bread wheat
Wiersum Plantbreeding B.V.
Triticum aestivum L. · Bread wheat
Regents of the University of Minnesota
Triticum aestivum L. · Bread wheat
Syngenta Participations 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
Poznanska Hodowla Roslin Sp. z o.o
Triticum aestivum L. · Bread wheat
KWS MOMONT RECHERCHE SARL, FR
Triticum aestivum L. · Bread wheat
Saaten Union Recherche (FR)
Triticum aestivum L. · Bread wheat
Unisigma GIE (FR)/Societe Europeenne de Semences NV/SA (BE)