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United States Department of Agriculture

Agricultural Research Service

Research Project: GLOBAL WHEAT BREEDING, LOCAL FLOUR SOURCING

Location: Corn, Soybean and Wheat Quality Research Unit

2013 Annual Report


1a.Objectives (from AD-416):
1) Manage gluten strength through cultivar development, cultivar testing and flour quality control measures. 2) Support whole grain initiatives of Kraft Foods through whole grain soft wheat flour research and research in support of white wheat cultivar development.


1b.Approach (from AD-416):
Plan of Work for FY 2012 1)Manage gluten strength Ohio State University, through separate Kraft funding, will test three Nitrogen treatments and six cultivars for a total of 18 treatment combinations. The N treatments will consist of 20 lbs N in the fall, then 0 units/ac, 1 units/ac or 2 units/ac of N fertilizer per bushel of out yield target in the spring at green-up. We will select two strong gluten (Kenton, Bonafide) and two moderate gluten strength soft wheats (W01-714 and W02-532): all four lack the Bx7oe gene. We will include two strong gluten soft wheat that have the Bx7oe gene and OH04-264-58 which has the Bx7oe gene (Pioneer 25R26 and OH05-264-58). Fungicide will be applied to all plots.

The SWQL will conduct milling and baking analysis on all plots of the trial. Stability of gluten will be measured both by variance of lactic acid and by plant breeding stability analyses.

Genotyping of elite germplasm will be conducted using genetic markers for high-molecular weight glutenins and Fusarium head blight resistance. We will select approximately 1100 genotypes for strong gluten and Fusarium resistance

We will produce milling and baking quality summaries from trials normally evalauted by the SWQL in Ohio and Michigan and compile multi-year summaires of cultivars currently offered for sale in the area of the Toledo flour mill.

The Western Wheat Quality Laboratory will conduct quality evaluations of soft wheat cultivars grown in the area of ADM's flour mill in Cheney WA, which supplies Kraft's Portland bakery.

2) Support whole grain initiatives at Kraft with white wheat research Ohio State University will test the Uniform Eastern Soft White Wheat Trial and add lines with diverse genomic backgrounds based on genomic selection studies by Mark Sorrells at Cornell University. Yield and disease resistance evaluations of the breeding lines will be recorded and used for recommendations of soft white wheat in the eastern US. Samples of field plots described in Goal 2a will be milled and evaluated for whole grain flour quality using the advanced milling/CoMill bran grinding system. The full description of the milling system was published by the SWQL and Ohio State and used for the nutritional profile studies. Wire-cut cookie analysis will be used to measure suitability for whole-grain soft wheat flour. Non-starch polysaccharide analysis (arabinoxylan and arabinogalactans) will be conducted on the bran.


3.Progress Report:

The quality of wheat varieties including soft white and white club wheat cultivars and the most advanced breeding lines grown in Eastern Washington State and also from South-Central Idaho were conducted to find a wide range of end-use quality. Proprietary information on the milling and baking quality of grain samples was provided to the Kraft General Foods, Inc. (Mondeléz International).

This project addresses objective 3 within the parent project plan: Identification of genetic markers and means of selecting for improved wheat quality.


Last Modified: 7/30/2014
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