Carbohydrate and protein contents of the developing grains of wheat cultivars

A study on the four North Indian bread wheat cultivars viz. C-306, HD 2009, WH 291 and WH 542 differing in flour and cooking quality revealed a progressive decrease of total sugars, reducing sugars and non-reducing sugar contents in the developing grains. Starch content increased throughout the grain development with a maximum rate of accumulation from 21 to 28 days. The crude protein and soluble protein also increased during grain development.