Protein accumulation in wheat varies depending on the type of wheat and its intended use. Strong-gluten wheat had higher protein content overall, while weak-gluten wheat had lower protein content. Different protein components also varied in content between wheat types at different stages of grain filling. For example, strong-gluten wheat had high albumin and glutelin content, while weak-gluten wheat had high gliadin and globulin content. These differences were most significant during the early filling stage. By maturity, the protein content and ratios differed significantly between the three types of wheat.