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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #156042


item Chung, Okkyung
item Tilley, Michael - Mike
item Seabourn, Bradford - Brad
item Lookhart, George

Submitted to: US-Japan Coop Pgm on Dev and Util of Natural Products Abstracts Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 11/12/2003
Publication Date: 11/14/2003
Citation: Chung, O.K., Park, S., Kim, Y., Tilley, M., Seabourn, B.W., Lookhart, G.L. 2003. Improvement of U.S. bread wheat quality. Proceedings of the 32nd Annual Meetiing of the U.S.-Japan Cooperative Program on Development and Utilization of Natural Resources (UJNR): Food and Agriculture Panel. National Food Research Institute Pub:Tsukuba, Ibaraki, Japan. p.153-160. Abstracts Proceedings.

Interpretive Summary:

Technical Abstract: On average, for three recent years (1998/99-2000/01), the United States of America (U.S.A.) produced 64.2 million metric tons (mmt) of wheat representing about 11% of the world production. Wheat is the most valuable food crop and the major export crop of the U.S., as 43% (28.8 mmt) enters the export market. The U.S. produces several classes of wheat which have different functional properties and end-uses. The major bread wheat classes, Hard Red Winter (HRW) and Hard Red Spring (HRS), comprise 63-65% of total U.S. wheat production and 62-63% of U.S. wheat exports. There are official U.S. Standards for Wheat, established and maintained by the U.S. Department of Agriculture (USDA). Wheat quality improvement begins with breeding. Important traits targeted in wheat breeding include both agronomic and end-use qualities. The USDA, Agricultural Research Service (ARS) maintains four Regional Wheat Quality Laboratories (RWQLs) that have made paramount contributions to U.S. wheat improvement for all wheat classes. Quality evaluation in the U.S. bread wheat breeding program was once limited to traditional milling and bread-baking tests. It is now rapidly expanding to include a wider range of tests for multiple end-use products. Tremendous growth exists in non-traditional uses, such as Asian products, noodles, frozen dough, par-bake products, tortillas, and pizza crust. To take full advantage of these expanding markets, new quality parameters and quality prediction tests are being developed for breeding programs as well as commercial wheat cultivars. Quality evaluation is a valuable approach in retaining a competitive edge in world markets while addressing new demands of domestic customers. Some recent research activities at the Hard Winter Wheat Quality Laboratory (HWWQL) in Manhattan, Kansas (KS) will be reported.