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United States Department of Agriculture

Agricultural Research Service

Title: Registration of 'oklee' Wheat

Authors
item Anderson, J. - AGRON, U OF M, ST. PAUL,
item Busch, Robert
item McVey, Donald
item Kolmer, James
item Linkert, J. - AGRON,U OF M, ST. PAUL, M
item Wiersma, J. - U OF M, CROOKSTON, MN
item Dill-Macky, R. - PATH, U OF M, ST. PAUL, M
item Wiersma, J. - U OF M, CROOKSTON, MN
item Hareland, Gary

Submitted to: Crop Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: January 24, 2005
Publication Date: April 20, 2005
Citation: Anderson, J.A., Busch, R.H., Mcvey, D.V., Kolmer, J.A., Linkert, J.V., Wiersma, J.V., Dill-Macky, R., Wiersma, J.M., Hareland, G.A. 2005. Registration of 'Oklee' wheat. Crop Science. Vol. 45:784-785.

Interpretive Summary: 'Oklee' is a hard red spring wheat (Triticum aestivum L.) cultivar developed and released by the Minnesota Agricultural Experiment Station in cooperation with USDA-ARS in January, 2003. Oklee was released because of its combination of high grain yield, earliness, high grain weight per bushel, high grain protein content, and moderate reaction to Fusarium head blight (FHB, caused by Fusarium graminearum). The USDA Spring Wheat Quality Laboratory, Fargo, ND, evaluated bread-making properties of Oklee grown in yield trial plots from 1998 thru 2001. Compared to 2375, Oklee is higher in grain protein, and has 6% greater bread loaf volume. Compared with the variety Oxen, Oklee is higher in protein, with similar loaf volume. Oklee has weaker dough mixing strength than Oxen and variety 2395. The industry evaluations by the Wheat Quality Council in 1999 and 2000 indicated that Oklee was somewhat lower in quality than the high quality check, 'Grandin'. Compared to Grandin, Oklee was higher in protein, lower in flour yield, similar in water absorption, but lower in tolerance to mixing.

Technical Abstract: 'Oklee' is a hard red spring wheat (Triticum aestivum L.) cultivar developed and released by the Minnesota Agricultural Experiment Station in cooperation with USDA-ARS in January, 2003. Oklee was released because of its combination of high grain yield, earliness, high grain weight per bushel, high grain protein content, and moderate reaction to Fusarium head blight (FHB, caused by Fusarium graminearum). The USDA Spring Wheat Quality Laboratory, Fargo, ND, evaluated bread-making properties of Oklee grown in yield trial plots from 1998 thru 2001. Compared to 2375, Oklee is about 18 g kg-1 higher in grain protein, and has 6% greater loaf volume. Compared to Oxen, Oklee is about 16 g kg-1 higher in protein, with similar loaf volume. Oklee has weaker mixing strength as indicated by mixograph pattern in which it was rated as 2.0 on a 1-9 scale (1 = weakest, 9 = strongest) and 2375 and Oxen were rated as 2.9 and 3.3, respectively. The industry evaluations by the Wheat Quality Council in 1999 (1 location) and 2000 (2 locations) indicated that Oklee was somewhat lower in quality than the high quality check, 'Grandin'. Compared to Grandin, Oklee was higher in protein (144 vs. 141 g kg-1), lower in flour yield (71.8 vs. 73.3%), similar in farinograph water absorption, but lower in mixing tolerance [3.0 vs. 4.15 on a 1-5 scale (1 = weakest, 5 = strongest]. Overall quality (1 to 5 scale:1 = lowest, 5 = highest) was rated as 3.3 for Oklee compared to 4.0 for Grandin over the three environments.

Last Modified: 9/2/2014
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