Arron Carter, Washington State University winter wheat breeder, says “exceedingly low” protein in wheat can cause problems for millers and flour functionality. At such low protein, the excess amount of starch can mill too fine and start clogging up screens. “Soft wheat already doesn’t flow through mills as easily as hard wheat, so it presents a lot of flow issues at very low protein,” Carter told Capital Press. Low protein formulations are challenging “with such a deviation in the opposite direction.” High grain yield and low grain protein often indicate fertility – primarily nitrogen and/or sulfur was limiting grain protein.