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United States Department of Agriculture

Agricultural Research Service

Title: Hard Red Spring & Durum Wheat Quality Report on Milling, Baking, and Pasta Processing, 1998/1999 Crop.

item Hareland, Gary
item Wear, Jadene
item Radi, Scott
item Puhr, Dehdra
item Skunberg, Merle - CER SCI, NDSU, FARGO, ND

Submitted to: Hard Red Spring & Durum Wheat Quality Report
Publication Type: Other
Publication Acceptance Date: June 15, 2000
Publication Date: June 15, 2000
Citation: Hareland, G.A., Wear, J., Radi, S.A., Puhr, D.P., Skunberg, M. 2000. Hard red spring & durum wheat quality report on milling, baking, and pasta processing, 1998/1999 crop. 182 pp.

Technical Abstract: Commercially grown cultivars and experimental lines of wheat were grown by breeders at cooperative experiment stations throughout the major hard red spring and durum wheat growing regions of the United States. Sub samples of wheat were tested for kernel, milling, flour, dough, baking, and pasta quality. In 1998/1999, 2,850 HRS and 1,680 durum wheat samples were evaluated for quality. In addition, over 100 samples of HRS wheat and 25 samples of durum, each weighing up to 450 lbs, were milled in the spring wheat Miag pilot mill and durum pilot mill, respectively, and tested for end-use quality (data are included in separate reports and publications). Breeders use data from this report primarily as an aid when selecting and releasing experimental lines for commercial production, comparing experimental lines with existing commercial cultivars, and evaluating the effects of different environmental conditions on wheat quality. Wheat producers, domestic and international markets, millers, bakers, pasta processors, and commodity groups use this report to evaluate the processing and end use potential of new wheat lines that would meet their specific needs.

Last Modified: 5/5/2015
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