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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Potato, Pulse and Small Grains Quality Research » Research » Publications at this Location » Publication #432543
Research Project: Research on Quality Factors for Enhancing Post-Harvest Processing, Utilization, and Nutritional Value in Hard Spring Wheat, Durum, and Oats

Location: Potato, Pulse and Small Grains Quality Research

Title: Wheat quality council, hard spring wheat technical committee, 2025 crop

Author
item Dykes, Linda

Submitted to: Wheat Quality Council
Publication Type: Other
Publication Acceptance Date: 2/11/2026
Publication Date: N/A
Citation: N/A

Interpretive Summary: Ten experimental lines of hard spring wheat were grown at four locations in 2025 and evaluated for kernel, milling, and bread-baking quality against the check varieties LCS Rebel and Linkert. Wheat samples were submitted through the Wheat Quality Council, and were processed and milled at the USDA-ARS Hard Red Spring & Durum Wheat Quality Laboratory (WQL) in Fargo, ND. Flour samples were distributed to 10 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: Ten experimental lines of hard spring wheat were grown at four locations in 2025 and evaluated for kernel, milling, and bread-baking quality against the check varieties LCS Rebel and Linkert. Wheat samples were submitted through the Wheat Quality Council, and were processed and milled at the USDA-ARS Hard Red Spring & Durum Wheat Quality Laboratory (WQL) in Fargo, ND. Flour samples were distributed to 10 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.