{"id":90186,"date":"2025-05-07T09:04:40","date_gmt":"2025-05-07T09:04:40","guid":{"rendered":"https:\/\/www.omex.com\/uk\/?p=90186"},"modified":"2025-05-07T09:10:36","modified_gmt":"2025-05-07T09:10:36","slug":"milling-wheat-protein-plus","status":"publish","type":"post","link":"https:\/\/www.omex.com\/uk\/milling-wheat-protein-plus\/","title":{"rendered":"Milling Wheat Protein Levels"},"content":{"rendered":"\n
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Milling Wheat Protein Levels<\/h1>\n

Boosting protein in milling wheat<\/h2>\n <\/div>\n\n <\/div>\n\n<\/div>\n\n\n\n
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The Importance Of Milling Wheat Protein Levels<\/h2>\n

For Group 1 milling wheat, a protein<\/a> content above 13% is essential.<\/span> High protein levels contribute to strong gluten formation, which is vital for dough elasticity and loaf volume.<\/span> Without adequate protein, wheat may fail to meet milling specifications, resulting in downgraded quality and reduced financial returns.<\/span><\/p>\nTalk To Us<\/i><\/a>\n <\/div>\n\n <\/div>\n\n<\/div>\n\n\n\n

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Improving Protein With Nutrition<\/h2>\n

Foliar nutrition, such as Protein Plus-S<\/a>, applied at GS75 (grain milky ripe) will help increase grain protein in milling wheat. Protein Plus-S<\/a> has the addition of sulphur which is important during the formation of protein chains, as long protein chains help to create the stretchy quality dough that goes on to produce good loaf volume on baking.<\/p>\nProtein Plus<\/i><\/a>\n <\/div>\n\n <\/div>\n\n<\/div>\n\n\n\n

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Protein Plus Trials<\/h2>\n

In 2015 OMEX conducted trials on Protein Plus S<\/a> and alternative formulations\/rates of nitrogen to improve grain protein and baking quality.<\/p>\n

The protein levels and quality where independently monitored and verified. All of the applications that received a higher rate were all more effective, in line with the AHDB recommendation to apply 40 kg\/ha late N for protein. In
\nrelation to yield the best performing treatments were based on Protein Plus<\/a> or Protein Plus S at 200 L\/ha, giving 16-19% additional yield.<\/p>\n

AHDB<\/a> research, published November 2022, clearly shows that foliar<\/a> urea applications at GS75 consistently improve grain protein levels and baking quality to higher levels than earlier applications of ammonium nitrate.<\/p>\n <\/div>\n\n <\/div>\n\n<\/div>\n\n\n\n

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Milling Wheat Protein Results<\/h2>\n

The above mentioned trials on Protein Plus<\/a> and alternative formulations\/rates of nitrogen to improve grain protein and baking quality can be seen in this accompanying picture.<\/p>\n

The protein levels and quality where monitored by Frontier Agriculture<\/a>\u00a0and\u00a0Campden BRI<\/a>. All of the applications that received a higher rate were all more effective, in line with the AHDB recommendation to apply 40 kg\/ha late N for protein.<\/p>\n

In relation to yield the best performing treatments were based on Protein Plus or Protein Plus S at 200 L\/ha, giving 16-19% additional yield. The accompanying baking tests, performed by Campden BRI<\/a>\u00a0demonstrate the quality of bread produced.<\/p>\nProtein Plus<\/i><\/a>\n <\/div>\n\n <\/div>\n\n<\/div>\n\n\n\t

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Protein Plus (plus S)<\/h1>\n\n\t\t\t\t\t\t\t\t\tFoliar Nutrition Range<\/span>\n\t\t\t\t\n\t\t\t\t<\/span>\n\n\t\t\t\t\n\n\t\t\t\t

Protein Plus (plus S) is a foliar liquid nutrition containing a concentrated urea solution, and is available with sulphur, which is important during the formation of protein chains. Protein Plus improves protein levels in milling wheat.<\/p>\n\n\t\t\t\t\t\t\t\t\t