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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #250653
Title: Hard Spring Wheat Technical Committee 2009 Crop

Author
item Hareland, Gary

Submitted to: Hard Spring Wheat Technical Committee Wheat Quality Report
Publication Type: Other
Publication Acceptance Date: 2/16/2010
Publication Date: 2/18/2010
Citation: Hareland, G.A. 2010. Hard Spring Wheat Technical Committee 2009 Crop. Hard Spring Wheat Technical Committee Wheat Quality Report.

Interpretive Summary: Breeders’ experimental lines of wheat are evaluated for overall quality before being released for commercial production. The Hard Spring Wheat Technical Committee provides milling and baking quality data on breeders’ experimental lines of wheat that are annually submitted to the Wheat Quality Council (WQC). The impact is to provide high quality wheat for commercial production and processing. Thirteen experimental lines of hard spring wheat were grown at up to five locations in 2009 and evaluated for kernel, milling, and bread baking quality against the check variety Glenn. To avoid any bias in the test procedures, code numbers were assigned to the experimental lines and maintained throughout the growing and harvesting of the plots and the milling and baking trials. Samples of wheat were milled at the USDA Hard Red Spring and Durum Wheat Quality Laboratory (WQL), Fargo, ND. Flour samples were shipped to independent laboratories and tested for bread baking quality.

Technical Abstract: Thirteen hard spring wheat lines that were developed by breeders throughout the spring wheat region of the U. S. were grown at up to five locations in 2009 and evaluated for kernel, milling, and bread baking quality against the check variety Glenn. Samples of wheat were milled at the USDA Hard Red Spring and Durum Wheat Quality Laboratory (WQL), Fargo, ND. Flour samples were shipped to 10 independent laboratories and tested for bread baking quality. The USDA/ARS Spring Wheat Laboratory analyzed the bake test results and presented the information to the Wheat Quality Council to provide wheat breeders, commercial millers, bakers, and U.S. marketing personnel quality information regarding acceptability for commercial release.