Synopsis A new approach to studying protein quality is suggested by the capability of the wheat plant to take up, translocate, and synthesize gluten protein from the urea nitrogen sprayed on the leaves. Data show the effect of time of spraying, number of sprayings, and concentration of urea on wheat yield, test weight, and protein content and quality.

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Synopsis The effect of temperature during the wheat fruiting period on dough mixing time and loaf volume of bread was studied graphically and statistically for 513 samples of hard winter and spring wheat varieties grown under a wide range of climatic and soil conditions. Loaf volume and mixing time decreased, in general, with increasing accumulated degrees F. above 90 during the last 15 days of die fruiting period.

The effects of environmental and genetic factors on grain protein content of wheat (Triticum aestivum L. em Thell.) were tested in two 2‐year experiments, the first at two locations, and the second at 10 locations. Five selections from the cross ‘Kaw’/‘Atlas 50’ and seven from Kaw/ ‘Atlas 66’ were studied. The 12 selections were genetically higher in grain protein than the control, Kaw. Nitrogen applied at blooming time increased protein content in all environments. A significant location‐genotype interaction occurred because some locations had greater increases than others. Nitrogen applied at blooming did not affect ripening, yield, or test weight. Statistical analyses confirmed the strong influence of environment on grain protein content of wheat. However, some of the high protein genotypes yielded consistently higher and had more protein than the control in all environments.