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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 #208041
Title: Hard Spring Wheat Technical Committee 2006 Crop

Author
item Hareland, Gary

Submitted to: Wheat Quality Council
Publication Type: Other
Publication Acceptance Date: 2/3/2007
Publication Date: 2/21/2007
Citation: Hareland, G.A. 2007. Hard Spring Wheat Technical Committee 2006 Crop. Wheat Quality Council.

Interpretive Summary: Breeders’ experimental lines of Hard Spring wheat were evaluated for overall quality as criteria for commercial release. As part of the Hard Spring Wheat Technical Committee of the Wheat Quality Council (WQC), the USDA/ARS Hard Red Spring and Durum Wheat Quality Laboratory (WQL) provided milling and baking quality data on breeders’ experimental lines of wheat that were submitted for testing. The impact was to provide high quality wheat for commercial production and processing. Twelve experimental lines of Hard Spring wheat were grown at up to four locations in 2006 and evaluated for kernel, milling, and bread baking quality against the check variety Glenn. To avoid any bias in test procedures, code numbers were assigned to the experimental lines and maintained throughout the growing and harvesting of the plots and subsequent milling and baking trials. The WQL served as the coordinating laboratory for milling and baking studies, and for compiling quality data from eight other independent test laboratories.

Technical Abstract: 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. Twelve experimental lines of hard spring wheat were grown at up to four locations in 2006 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.