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Variability and Inheritance of Grain Protein Content in Winter Wheat
Abstract
Protein content of the grain is an important quality characteristic of bread wheat. The suitability of wheat flour for bread baking purposes depends largely upon the amounts and the quality of protein compounds that are found in the grain. Wheat breeders have been more concerned with agronomic characteristics of the wheat plant which relate to grain production and with milling and baking characteristics of grain and flour, than with protein content as such. Many varieties of hard red winter wheat for example possess desirable milling and baking characteristics. Their grain protein content, however, is not always sufficiently high to satisfy market demands.
Subject Area
Plant sciences
Recommended Citation
HAUNOLD, ALFRED, "Variability and Inheritance of Grain Protein Content in Winter Wheat" (1960). ETD collection for University of Nebraska-Lincoln. AAI6004502.
https://digitalcommons.unl.edu/dissertations/AAI6004502