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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVE GRAIN SORGHUM END-USE QUALITY & UTILIZATION BY IDENTIFYING THE PHYSICAL, CHEMICAL & ENVIRONMENTAL FACTORS RELATED TO FOOD & FEED...

Location: Grain Quality and Structure Research Unit

Title: Wheat breeding and quality evaluation in the U.S.

Authors
item Tilley, Michael
item Miller, Rebecca -
item Chen, Yuanhong

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: April 2, 2012
Publication Date: May 4, 2012
Citation: Tilley, M., Miller, R.A., Chen, Y.R. 2012. Wheat breeding and quality evaluation in the U.S. In: Cauvain, S. editor. Breadmaking: Improving Quality. 2nd edition. BakeTran, UK: Woodhead Publishing Limited Book. p. 216-236.

Technical Abstract: The United States of America (U.S.) annually produces about 10% of the world wheat crop. Although wheat ranks third in terms of production value among field crops, behind maize and soybeans, it is the major U.S. cereal grain for export and domestic consumption. As such wheat is the most valuable food crop and the major export crop of the U.S., with about 50% entering the export market. This chapter discusses the US wheat classification and grading, wheat breeding objectives related to major agronomic and end-use quality parameters and the contribution of wheat quality laboratories to varietal improvement. The different quality indices and tests for grain characteristics (test weight, kernel hardness, weight and size, and protein, moisture and ash contents), milling characteristics (flour yield and milling score), flour characteristics, dough characteristics (mixing properties), and internal and external characteristics of bread are described, as well as the different techniques used in predicting the breadmaking quality of wheat. Future trends and resources are highlighted.

Last Modified: 7/22/2014
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