Wheat Protein

Wheat protein affects the quality (functionality) of all wheat market classes. Wheat protein is affected by weather conditions, particulary during grain fill, nutrient management, especially nitrogen, variety selection, and many other factors that affect yield.  Low protein in soft white wheat is normally desired and markets will frequently have upper limits in the protein that is acceptable.  Higher protein tends to be associated with higher gluten strength and improved breadmaking quality  so   higher protein is desired for breadmaking wheats such as hard red or hard white types. 

Whereas wheat protein affects the quality of all wheats, it is particulary important for the hard wheat classes in that hard wheat market prices are generally more closely related to protein concentrations than in other market classes.  Of the hard wheat classes, hard red spring wheat is typically the highest in protein, the highest priced, and the market class for which there are the greatest low protein discounts or high protein premiums.   In recent years there has been considerable interest in wheat protein issues. The higher market prices for hard red spring wheat the last few years has increased the interest among producers that  historically produced soft white wheat.  But many of the historical soft wheat producers have been frustrated in their hard wheat production efforts because they were unable to produce hard wheat with acceptable protein, suferring significants price discounts and dissapointing economic returns.   Several UI reports and publications deal with wheat protein issues and many of them are linked below.

Nitrogen Management for Hard Wheat Protein Enhancement PNW 578.  on-line. This new publication reviews in depth many of the principles and issues surrounding hard wheat protein as affected by nitogen management.

Late Season Nitrogen Enhanced Wheat Protein as Affected by Late Season Moisture,  1999 ASA Poster presentation

Wheat Protein Enhancement with N Intervention, 2001 ASA Symposium presentations

Late Season N Enhanced Wheat Protein as Affected by Planting Dates and Varieties, IWC research progress reports

Using Soft White Wheat Protein to Our Advantage (CIS 832).   Hard copy available only.