M  mpainter says: September 0, 0000 at 0:00 PM Higher temperature and lower soil moisture correlates with increased gluten content, as a percentage of the wheat berry. Lower temperature and higher soil moisture correlates with higher starch percentage. However, with increased moisture, the crop yield is increased, the higher starch content being the result of a surfeit of moisture and contributing most to the higher yields. It should be noted that wheat is usually grown under dry conditions, that is, soil moisture is not at high levels, such as the conditions that usually obtain in the great plains of North America. It can be concluded that the first priority of the wheat plant is to provide a minimum level of protein, in absolute terms, and when that requirement is met in the wheat berry, remaining growth capacity is directed toward providing the wheat berry extra starch. The starch not only supplies the energy for plant development, but is also essential for building cellulose and other types of tissue. So should David allow himself to be alarmed over variable protein/starch ratios in wheat? No, because such variation is commonplace, and it appears to be resolveable by increased fertilizer. David Appell says:  September 00, 0000 at 0:00 PM  