Grain quality and end use of Kazakh wheat varieties

Aim: The classification of Kazakh spring wheat varieties hardness, protein, end product. Commercial spring varieties of Kazakhstan represent as hard red, middle hard red and middle hard white. Above 50% varieties have 8-10 point (scale by P.Payne) of HMW glutenin. Protein content (11.4-19.8%) has determinated 34.3% by genotype; 46.1% – environment; 19.6% g x e interaction. 42% of Kazakh varieties was evaluated as high level of protein (13-16%); above 50% varieties have non stability protein content (11-16%).