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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 #360529
Research Project: Enhancement of Hard Spring Wheat, Durum, and Oat Quality

Location: Cereal Crops Research

Title: Wheat Quality Council, Hard Spring Wheat Technical Committee, 2018 Crop

Author
item Dykes, Linda

Submitted to: Wheat Quality Council
Publication Type: Other
Publication Acceptance Date: 2/12/2019
Publication Date: 2/14/2019
Citation: Dykes, L. 2019. Wheat Quality Council, Hard Spring Wheat Technical Committee, 2018 Crop. Wheat Quality Council. 96 p. Available: http://www.wheatqualitycouncil.org

Interpretive Summary: Nine experimental lines of hard spring wheat were grown at up to five locations in 2018 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 five locations in 2018 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.