The document discusses the relationship between grain vigor, nutrient content, anti-nutrient content, and bread volume in wheat. Samples from 45 wheat cultivars harvested across 5 locations over 3 years were analyzed. Higher grain vigor generally correlated with greater bread volume, though the relationship was nonlinear. Very high vigor (90-97%) resulted in lower bread volume than moderate vigor (55-74%). Grain vigor was also negatively correlated with enzyme activity and gluten quantity/quality. Differences in precipitation led to unusual variations in grain vigor between years.

1. Better Bread from Vigorous Grain? Tarmo Piho Estonian University of Life Sciences Tartu 2011

11. Thank you for your attention!