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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #118728
Title: MILLING QUALITY OF HARD RED SPRING WHEAT CVS, ALSEN, EMBER, RUSS, AND VERDE.

Author
item Hareland, Gary

Submitted to: Annual National Wheat Industry Research Forum
Publication Type: Proceedings
Publication Acceptance Date: 1/2/2001
Publication Date: 1/22/2001
Citation: Hareland, G.A. 2001. Milling quality of hard red spring wheat cvs. Alsen, Ember, Russ, and Verde. In: Proceedings of the 4th Annual National Wheat Industry Research Forum. New Orleans, LA. p.48-50.

Interpretive Summary:

Technical Abstract: Milling and end use quality of wheat are as important to commercial millers and bakers, respectively, as agronomic characteristics are important to wheat producers. Occasionally, new wheat cultivars that exhibit good agronomic traits have unsatisfactory milling and/or baking properties. For this reason, breeders lines from early to advanced generation stages need to be tested for milling and baking quality in conjunction with agronomic traits. Test results of early generation lines are used primarily to identify potential agronomic, kernel, and flour properties. Test results of advanced breeding lines need to reflect near commercial processing methods. These methods should include pilot milling trials and evaluating commercial size loaves of bread. The purpose of this investigation was to compare flour yield and quality of hard red spring wheat cultivars when milled in small-scale Buhler and pilot-scale mills.