Background and objectives Thirty hard red spring wheat cultivars released between 1910 and 2013 were studied to determine the changes in quality characteristics that occurred over time, and to determine their association with protein composition. Findings Significant positive correlations (p ≤ .01) were found between release year and dough quality characteristics, such as farinograph peak time and stability. In size‐exclusion HPLC analysis of proteins, significant positive correlations (p ≤ .01) were observed between release year, glutenin polymeric proteins, and the ω‐gliadin fraction, which also showed significant positive correlations (p ≤ .01) with dough properties. In reverse‐phase HPLC analysis of gliadins, five ω‐gliadin peaks showed significant correlations (p ≤ .05) with year and farinograph characteristics. Mass spectrometry was performed to identify the proteins in these peaks. Conclusions Overall, the results indicated that breeding efforts improved dough properties, which could be associated with quantitative variations in glutenin polymeric proteins, and certain subfractions of ω‐gliadins. Significance and novelty Glutenin polymeric proteins, together with specific ω‐gliadin proteins, may play an important role in baking quality of spring wheat.

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Due to nonuniform maturation, some plants may not be at the recommended stage of maturity when preharvest glyphosate is applied. The objective of this study was to determine how preharvest glyphosate timing affects wheat starch physicochemical properties. Two wheat cultivars were grown in three locations, and glyphosate was applied at the soft dough stage (early application) and the ripe stage (commercial standard). Upon harvest, starch chemical characteristics were studied. The proportion of B-type starch granules was lower in treated samples, although the starch molecular weight was not affected. Rapidly digestible starch content was highest when glyphosate was applied at the ripe stage, and lowest in the control, and vice versa for slowly digestible starch. Additionally, flour pasting viscosity was significantly higher in samples treated at the soft dough stage. Overall, the effects on wheat starch physicochemical characteristics were more pronounced when glyphosate was applied at the soft dough stage of maturity.