The Soft Wheat Quality Laboratory
is a regional quality lab focused on the milling and baking quality
of Eastern Soft Wheat Cultivars.
Williams Hall
1680 Madison Ave.
Wooster, Ohio 44691-4096
Dr. Byung-Kee Baik
Telephone: (330) 263-3891
Fax: (330) 263-3651
2025 SWQL Annual Research Review/SWQC/C&G Cincinnati Section Meeting
March 18-19, 2025
Shisler Conference Center
Wooster, Ohio.
The 71st Soft Wheat Quality Laboratory (SWQL) Annual Research Review (ARR) is scheduled on March 18-19, 2025, in Wooster Ohio, in conjunction with the CGA Cincinnati Section and Soft Wheat Quality Council (SWQC) Meetings. The SWQL quality test demonstration and CGA Cincinnati Section and SWQC Meetings are scheduled in the afternoon on the March 18th. The SWQL-ARR will start in the morning on March 19th with the SWQL updates. This will be followed by SWQL research presentations on soft red waxy and partial waxy wheat quality for making tortillas, HMW-GS profiles of eastern soft wheat for baking powder biscuits, update on pre-harvest sprouting resistance genetics, and free asparagine content and cracker browning of eastern soft wheat. Next, a graduate student will give a presentation on protein characteristics influencing low-hydration dough properties. We have five invited speaker presentations scheduled in the late morning and early afternoon. An open panel discussion on ‘educating next generation of scientists on wheat quality’ is scheduled following the invited speaker presentations. There will be an Industry Update Session right after the panel discussion. The meeting will be concluded with the CGA Cincinnati Section Check Sample Test Awards.
Please see the agenda, and registration and accommodation information.
A brief history of the Soft Wheat Quality Lab
