Location: Corn, Soybean and Wheat Quality Research
Project Number: 5082-30600-001-007-A
Project Type: Cooperative Agreement
Start Date: Aug 1, 2025
End Date: Jun 1, 2026
Objective:
1. Collect wheat grains of extra soft eastern soft wheat genotypes in quantity sufficient for pilot-scale milling and distribute to milling company collaborators
2. Conduct laboratory baking tests following the formulas and procedures of baking companies.
Approach:
Kernel hardness has a major influence on the milling and baking quality of soft wheat. In previous work, we developed extra soft ESW wheat genotypes by introducing novel softness-conferring genes into elite soft wheat cultivars. Extra soft wheat showed reduced kernel hardness, flour particle size, and damaged starch content, leading to improved cookie and cake baking performance in the laboratory tests. Directly assessing the milling and baking performance of extra soft wheat in collaboration with millers and bakers would be greatly beneficial in fostering their interest in adopting it for processing and product applications. In the proposed project, we will demonstrate the commercial potential of extra soft ESW wheat by performing industrially relevant milling and baking in cooperation with milling and baking companies.