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ARS Home » Plains Area » Fargo, North Dakota » Red River Valley Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #348847

Research Project: Enhancement of Hard Spring Wheat, Durum, and Oat Quality

Location: Cereal Crops Research

Title: Wheat Quality Council, Hard Spring Wheat Technical Committee, 2017 Crop

Author
item Dykes, Linda

Submitted to: Wheat Quality Council
Publication Type: Other
Publication Acceptance Date: 2/5/2018
Publication Date: 2/13/2018
Citation: Dykes, L. 2018. Wheat Quality Council, Hard Spring Wheat Technical Committee, 2017 Crop. Wheat Quality Council, February 20-22, 2018, Kansas City, MO. 124 p.

Interpretive Summary: Nine experimental lines of hard spring wheat were grown at up to six locations in 2017 and evaluated for kernel, milling, and bread baking quality against the check variety Glenn. Wheat samples were submitted through the Wheat Quality Council and processed and milled at the USDA-ARS Hard Red Spring & Durum Wheat Quality Laboratory (WQL), Fargo, ND. Flour samples were distributed to 12 independent public and private laboratories for bread baking quality evaluation and results were analyzed and compiled by the WQL. The impact is the commercialization of high quality wheat for production and processing.

Technical Abstract: Nine experimental lines of hard spring wheat were grown at up to six locations in 2017 and evaluated for kernel, milling, and bread baking quality against the check variety Glenn. Wheat samples were submitted through the Wheat Quality Council and processed and milled at the USDA-ARS Hard Red Spring & Durum Wheat Quality Laboratory (WQL), Fargo, ND. Flour samples were distributed to 12 independent public and private laboratories for bread baking quality evaluation and results were analyzed and compiled by the WQL. The impact is the commercialization of high quality wheat for production and processing.