Publication on baking quality in winter wheat


An article on protein use efficiency and stability of baking quality in winter wheat has been published in Theoretical and Applied Genetics.

The most important trait for baking quality of winter wheat is the loaf volume. It is mostly determined by grain protein content and quality. New varieties with a high potential for grain protein use efficiency are important for reducing the use of nitrogen fertilizers, especially in areas with high nitrogen leaching. This is also an important goal of agricultural policies in the European Union.

The relationship between loaf volume and grain protein content was brought into focus in the study. A data collection period of more than 20 years was considered, during which 355 varieties were cultivated in over 650 different regions in Germany, as well as almost 12,000 baking trials were carried out.