Is all protein in wheat the same? Are there several kinds of protein? What happens to protein when wheat is in storage? Is gluten strength the same as protein quality? What is gluten, anyway?
If you’ve asked yourself these questions (and more!) you’re most certainly not alone. Understanding the role protein plays in crop quality is essential, because protein is a major pricing driver for wheat. But as Rex Newkirk, vice president of research and innovation for the Canadian International Grains Institute (CIGI), explains in this Wheat School episode, sky-high protein does not automatically equate to the highest quality wheat.
In this Wheat School, Newkirk first explains what protein is, the role it plays in end-use opportunities, what gluten is and how protein quality can vary. He also tackles the all important, ‘What is falling number and how does it relate to protein?” question. Plus, you’ll get a first-hand look at how CIGI measures gluten strength. Click below to see all that and more.
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