Variety selection plays a role in the protein content of wheat, according to Oklahoma State University wheat breeder Brett Carver. 
 
With low levels of protein having consistently marked Oklahoma’s wheat crops, it is natural to wonder how much attention the OSU Wheat Improvement Team (WIT) pays to protein content in the development of new varieties. 
  
They do a lot, actually, although to some degree, protein content is out of the WIT’s capable hands. 
  
“There’s so much that goes into protein, such as the variety, growing conditions and application of nutrients,” Carver said. “We like to think genetics are what control protein content, but that’s only part of the equation. There are influences beyond genetics that interact with the genetics to give us that final protein content and final quality.” 
  
Nighttime temperatures during grain development, heat stress, disease and other environmental factors are among those key influences. 
  
A common question from producers is what varieties have higher protein content? 
  
“Oftentimes, the variability among varieties at a certain location is outdone by the variability among the different environments where those varieties are being grown,” said Amanda Silva, OSU Extension specialist for small grains. 
  
To show how protein content for a variety can change from location to location and from year to year, grain samples are collected annually from OSU wheat variety trial locations, and the results are published in Protein Concentration of Winter Wheat Varieties in Oklahoma. The report can be downloaded for free at OSU Extension fact sheets. 
  
Environment, nutrient application and nitrogen usually play a more significant part in the protein content of a crop compared to variety selection. It is also important to note high or low protein content does not necessarily equate to high quality wheat or vice versa. 
  
Higher protein content tends to lead to higher quality wheat but not always. It is possible there are wheat varieties available now that are higher in protein but have tremendously low quality when it comes to bread making. 
  
For the OSU WIT, there is a year-round focus on wheat quality. Annually, the team finishes evaluating a crop about the time it is time to harvest another. 
  
“In the breeding program here and most hard red winter wheat breeding programs, we’re trying to hit a window that in terms of protein content is about 11.5% up to 13-13.5%. I like to hit the upper fringes of that, if possible,” Silva said. “But you still have to have certain kinds of proteins present to achieve certain kinds of quality in bread.” 
  
Hitting that preferred window for protein content in wheat is possible. 
  
“It’s important for producers to remember they can achieve the target of 11.5% protein in their crop with a high degree success with pretty much any variety, plus likely increase yield along the way, if they properly manage their nitrogen fertilizer,” Silva said.