Project Number: 5082-43440-007-26
Start Date: Jul 01, 2009
End Date: Jun 20, 2014
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.