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United States Department of Agriculture

Agricultural Research Service

Title: Directions in United States Wheat Quality

Authors
item Chung, Okkyung
item Tilley, Michael
item Park, S - KANSAS STATE UNIV
item Caley, Margo
item Seabourn, Bradford

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: January 6, 2003
Publication Date: March 17, 2003
Citation: Chung, O.K., Tilley, M., Park, S.H., Caley, M.S., Seabourn, B.W. 2003. Directions in united states wheat quality. Program and Abstract Book of the AACC Pacific Rim Meeting: Wheat Quality Measurement and Processing into the 21st Century. p. 14. Meeting Abstract.

Interpretive Summary: Presentation at the AACC Pacific Rim Meeting held March 17-19, 2003, in Honolulu, Hawaii.

Technical Abstract: The U.S. produces about 66.5 mmt of wheat representing about 10% of the world production. As the major export crop, 43% (28.8 mmt) enters the export market. The majority of wheat is milled into flour for food uses, the remainder is used for animal feed, seed, and industrial uses. The U.S. produces several classes of wheat that have different functional properties and end-uses. The major classes are Hard Red Winter, Hard Red Spring, Soft Red Winter, Durum, Soft White and Hard White wheat. Important traits selected in wheat breeding are: agronomic properties (yield, test weight, kernel characteristics, disease- and insect-resistance, stress tolerance, and appearance); and end-use quality. Quality evaluation, once limited to traditional milling and bread (hard wheat) or cakes and cookies (soft wheat), is rapidly expanding to include a wider range of tests for multiple end-use products. Tremendous growth potential exists in developing non-traditional uses, such as Asian products, noodles, flat breads, tortillas, pizza crust, crackers, etc. To take full advantage of these expanding markets, quality parameters and new quality prediction tests are being developed. Quality evaluation is a valuable approach to retain the competitive edge in world markets while addressing new demands of domestic consumers.

Last Modified: 8/21/2014
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