General Information

Protein is just one of many attributes that determines end-use quality and marketability of winter wheat. In fact, some millers and bakers would argue that functionality of wheat protein is more important than the quantity of protein. While varietal differences exist, variability in protein among environments is generally much larger than variability among varieties. Factors such as nitrogen (N) fertilization and drought stress, for example, can sharply impact final wheat protein concentration.

To reflect these management and environmental impacts on wheat protein concentration, data are reported by variety and location in Table 1. In Table 2, we report the wheat protein concentration by variety as a deviation from the location mean. This allows for easier comparison of wheat protein among varieties across locations. Doublestop CL Plus and Green Hammer, for example, showed positive deviation from the location mean in about 95% of this year’s trials, indicating a tendency for above-average wheat protein concentration. Iba, on the other hand, showed a negative deviation from location mean in 85% of the trials, indicating a tendency for lower than average wheat protein concentration. Adequate and timely N fertility as recommended by a recent soil test or sensor-based N management program can help ensure that varieties with lower than average protein produce wheat or flour protein within the acceptable range for the end-users.

However, protein quantity should not be used as a barometer for protein quality (i.e., dough strength and functionality). Although, there are few exceptions to this, with Doublestop CL Plus being one example. Iba is also a prime example of how protein data can sometimes be misused, as the functionality of the protein in Iba is above average, which can offset lower absolute protein concentration. More information on end-use quality is available in Current Report CR-2165 Wheat and Flour Quality for Varieties Tested in the 2016 OSU Variety Performance Tests.

Procedures

Approximately 600 g subsamples of wheat grain were collected at harvest from four field replicates of all entries for each OSU Wheat Variety Performance Test. Each test was properly fertilized and managed according to OSU Cooperative Extension recommendations. Additional information on test locations and management practices is available in Current Report 2143 2020-2021 Oklahoma Small Grains Variety Performance Tests online at www.wheat.okstate.edu. Samples were analyzed nondestructively immediately after harvest for wheat protein concentration on a 12% moisture basis, using a Diode Array Near Infrared (NIR) moisture and protein determinator (model DA 7200, Perten Instruments, Sweden).

Funding provided by:

• Oklahoma Wheat Commission
• Oklahoma Wheat Research Foundation
• Oklahoma Cooperative Extension Service
• Oklahoma Agricultural Experiment Station
• Entry fees from participating seed companies

We sincerely thank our variety trial cooperators for donation of land, time and resources. Variety trial cooperators include:

• Afton – Greg Leonard
• Altus – OSU Southwest Research and Extension Center
• Alva – Joe Shirley
• Apache – Bryan Vail
• Balko – Kenton Patzkowsky
• Buffalo – NRCS
• Cherokee – Kenneth Failes
• Chickasha – OSU South Central Research Station
• El Reno – Jerry Lingo
• Goodwell – Oklahoma Panhandle Research and Extension Center
• Homestead – Brook Strader
• Hooker – Ernest & Dan Herald
• Keyes – J.B. Stewart
• Kildare – Don Schieber
• Kingfisher – Tary Helt
• Lahoma – OSU North Central Research Station
• Lamont – Don & Roger Kirby
• Thomas – Butch Wherrit
• Walters – Jimmy Kinder

Table 1. Wheat protein concentration (%) of varieties and experimental lines tested in the 2020-2021 Oklahoma Wheat Variety Performance Tests.

Notes: Protein was adjusted to 12% moisture content. Shaded values are not statistically different from the highest value within a column. NS = not significant. Single-dashes "-" = data not available.

Table 1. Wheat protein concentration (%) of varieties and experimental lines tested in the 2020-2021 Oklahoma Wheat Variety Performance Tests. (cont'd)

Notes: Protein was adjusted to 12% moisture content. Shaded values are not statistically different from the highest value within a column. NS = not significant. Single-dashes "-" = data not available.

Table 2. Wheat protein concentration relative to the location mean (expressed as a deviation) for varieties and experimental lines in the 2020-2021 Oklahoma Wheat Variety Performance Tests.

Notes: Protein was adjusted to 12% moisture content. Shaded values are not statistically different from the highest value within a column. NS = not significant. Single-dashes "-" = data not available.

Table 2. Wheat protein concentration relative to the location mean (expressed as a deviation) for varieties and experimental lines in the 2020-2021 Oklahoma Wheat Variety Performance Tests. (cont'd).

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