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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 #422421
Research Project: Identification and Characterization of Quality Parameters for Enhancement of Marketability of Hard Spring Wheat, Durum, and Oat

Location: Potato, Pulse and Small Grains Quality Research

Title: Wheat quality council, hard spring wheat technical committee, 2024 crop

Author
item Dykes, Linda

Submitted to: Wheat Quality Council
Publication Type: Other
Publication Acceptance Date: 2/4/2025
Publication Date: 2/10/2025
Citation: Dykes, L. 2025. Wheat quality council, hard spring wheat technical committee, 2024 crop. Wheat Quality Council. 1-96. https://www.wheatqualitycouncil.org/2024/2024_HRS_WQC_Report.pdf.

Interpretive Summary: Nine experimental lines of hard spring wheat were grown at six locations in 2024 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 analyzed at the USDA-ARS Hard Red Spring & Durum Wheat Quality Laboratory (HRSDWQL) and milled at the USDA-ARS Western Wheat Quality Laboratory in Pullman, WA. Flour samples were distributed to 12 independent public and private laboratories for bread-baking quality evaluation and results were analyzed and compiled by the HRSDWQL. 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 six locations in 2024 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 analyzed at the USDA-ARS Hard Red Spring & Durum Wheat Quality Laboratory (HRSDWQL) and milled at the USDA-ARS Western Wheat Quality Laboratory in Pullman, WA. Flour samples were distributed to 12 independent public and private laboratories for bread-baking quality evaluation and results were analyzed and compiled by the HRSDWQL. The impact is the commercialization of high quality wheat for production and processing.