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United States Department of Agriculture

Agricultural Research Service

Research Project: GENETIC AND BIOCHEMICAL BASIS OF SOFT WINTER WHEAT QUALITY

Location: Corn, Soybean and Wheat Quality Research Unit

Title: Overseas Varietal Analysis 2010 Crop Soft Red Winter Wheat

Authors
item Beil, Scott
item Sturbaum, Anne
item Wade, William
item Redinbaugh, Margaret

Submitted to: Government Publication/Report
Publication Type: Government Publication
Publication Acceptance Date: February 14, 2012
Publication Date: February 14, 2012
Citation: Beil, S.E., Sturbaum, A.K., Wade, W.D., Redinbaugh, M.G. 2012. Overseas Varietal Analysis 2010 Crop Soft Red Winter Wheat. 2010 U.S. Wheat Associates Overseas Varietal Analysis Project. U.S. Wheat Associates, Washington DC.

Interpretive Summary: Soft red and soft white winter wheat is used for a wide array of products in the domestic milling industry. This report provides soft wheat breeders with information from industry on the acceptability of flours made from newly developed cultivars. The primary purposes of the project are to educate buyers, direct marketing, and provide feedback to breeders.

Technical Abstract: The 2010 U.S. Wheat Associates Overseas Varietal Analysis project evaluated ten soft red winter wheat varieties: Jamestown, Merl and Shirley from Virginia; Coker 9553 and Oakes from North Carolina; Baldwin from Georgia; Renegade and DK 9577 from Arkansas; USG 3555 from Tennessee; and, Malabar from Ohio. Among the eight cooperators evaluating cookies, Renegade was ranked best overall, followed by Oakes and Baldwin. Malabar and Merel were least preferred. Renegade was the rated as best for wire-cut cookies and Oakes as best for sugar snap cookie top grain. The ten varieties were evaluated using three different cake formulas, including chiffon and sponge types. Oakes and Baldwin were preferred for both chiffon cakes, while Oakes and DK 9577 ranked highest for sponge cakes. Malabar and Baldwin were favored for steam breads, but ranked slightly below local controls. Oaks was rated highest for biscuits.

Last Modified: 12/17/2014
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