2013 Annual Report
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.
This project addresses objective 3 within the parent project plan: Identification of genetic markers and means of selecting for improved wheat quality.