pac· council wes es-1009 pnw-american r.!i..::j.::j ists ...wwql/pdf/2010 pnw wqc meeting...

Pac·

PNW- American r.!I..::J.::J

Council es-1009Wes

ists International

Pacific Northwest Wheat Quality Council

Serving the Needs ofthe Wheat Industry

Mission Statement

To enhance the quality ofwheat produced in the Western States

by promoting the development of superior cultivars

The PACIFIC NORTHWEST WHEAT QUALITY COUNCIL is a not-for-profit organization

comprised of wheat breeders, cereal chemists, and producers, marketers, inspectors,

processors and users ofwheat. Through its Technical Committee ofvolunteer collaborators,

the Council aims to solicit and evaluate advanced-generation wheat breeding lines, thereby

providing direct feed-back as to the merits of individual breeding lines and more general

information as to the technical requirements of wheat end-users. In this way, longer-term

breeding objectives are defined.

----==== first convened in Portland, Oregon, 1995 ===---

Agenda


Western Extension Research Activity-1 009

PNW Section MCCI

January 26th through January 28th, 2010

EmbassySuites Hotel

Scottsdale, Arizona

Tuesday. Januarv 26th Wheat Industry Tours

12:30-1 :00 pm Meet in lobby of Embassy Suites Hotel & board bus

1:45-3:30 Tour Bay State flour & semolina mill, Tolleson

3:45-5:30 Tour American Italian Pasta Company production facility, Tolleson

6:00-7:15 Dinner at Monti's La Casa Vieja, Tempe

7:45 Return to Embassy Suites

Wednesday. January 27th

7:45-8:00 Registration Painted Mountain Ballroom A&B

Welcome & Opening Remarks Dr. Craig Morris, USDA WWQL

8:00-10:00 WERA-1009 Meeting (open to all) Dr. Russ Karow Oregon State Univ

Breeding Summit Dr. Kim Campbell, USDA Club Wheat Breeding

8:05-8:35 Breeding Wheat Varieties for the US Market

State Reports

Dr. Massimo Bellotti; Produttori Sementi, Bologna, Italy

Breeding program reports: Classes of wheat developed New Releases Primary breeding goals

10:00-10:30 Break

10:30-12:00 Quality targets Description and definition of Assessment - Relevance to Industry

12:00-1:00 Lunch Canyon East

PNW AACCI Technical Presentations

1:00-1 ;15 Barley Foods Council update Mary Palmer-Sullivan Washington Grain Alliance

1:15-2:00 Grains for Health Dr. Jodi Eng/eson, Grains for Health Foundation

2:00-2:45 CRP Acreage Impact on Wheat Markets Dr. Dennis Roe, WSU Crop Tillage Specialist and the Environment

2:45-3:15

3:15-4:00

4:00-4:15

4:15-4:45

5:30-6:30

6:30-8:00

Break

t Score Application between Labs Doug Engle, USDA WWQL

Collaborator Organizational Meeting

PNW MCCI Section Meeting PNW WQC

Managers Reception at Embassy Suites If you are not a registered guest at ES see Doug Engle for bar voucher

Dinner Buffet Painted Mountain Ballroom C

Thursday, January 28th

7:45-8:00

8:00-10:00

10:00-10:30

10:30-12:00

12:00-1 :00

1 :00-1 :15

1 :15-1:25

1:15-2:45

Registration Painted Mountain Ballroom A&B

PNW-WQC Quality Roundtable (* denotes check)

Group 1 Soft White Spring (WA8090. Louise*)

Group 2 Soft White Spring (BZ604-002. BZ6M06-1001)

Group 3 Soft White Spring (100599, 100644, Alturas")

Group 4 Soft White Winter (0R2040726. 0R2060395. Stephens")

Group 5 Soft White Winter (98-19010A, Brundage 96")

Break

PNW-WQC Quality Roundtable

Group 6 Soft White Winter (KW006. Brundage 96*)

Group 7 Hard White Winter (KW7003)

Group 8 Hard White Winter (100658. 100660. Darwin")

Group 9 Hard White Spring (SJ908-203W)

Group 10 OVA (Bitterroot. Cataldo. Skiles, ORCF102, Cara, Xerpha)

Lunch

Finalize meeting site for 2010 meeting & any other business

Update on 'Wheat' Unit at Pullman

Pacific Northwest Breeding Summit

Disease Resistance Targets Description of, Need for research

Agronomic Targets Description of, Need for research

Canyon East

Dr. Dan Skinner, USDA-ARS Research Leader

2:45-3:15 Break

3:15-4:30 Pacific Northwest Breeding Summit

Molecular tools Description of Need for research

Germplasm exchange MTA's Regional Nurseries Germplasm Resources

Adjourn

Friday January 29th

8am-1pm (approximate) Golf Scramble at Stonecreek Golf Course Please contact Doug Engle if interested in attending

Table ofContents

Pages

List ofRegistrants............................................... ....................................................... 1-2

List ofCollaborators.................................................................................................. 3

A History ofLines Evaluated by PNW WQC ......................................................... .. 4-8

2007 PNW WQC Sample Organization ................................................................... . 9

· DVanety escn..ptions .......................................... , ...................................................... . 10-15

Milling Procedure & Flow Sheet .............................................................................. . 16

Ash Curves ................................................................................................................ . 17-27

Collaborator Data ...................................................................................................... . 28-84

End-use Quality Evaluation Summary ...................................................................... . 85-87

WERA-1009 State Reports ........................................................................................ 88-100

APPENDIX

End-Use Quality Targets ........................................................................................... 101-102

Production Statistics.................................................................................................. 103-111

Cultivar List Cross Reference Guide......................................................................... 112-118

Crop Year 2009 Pacific Northwest Wheat Quality Council January 26-28, 2010 List of Registrants Scottsdale, Arizona

-

First Last OrganizaUOII Alex Abatti All Star Seed Lyona Anderson University of Idaho WQL Tim-,-- Aschbrenner Cereal Food Processors Byung-kee Baik: WSU C~rop & Soil Science Scott Baker ConAgra Foods Massimo Bellotti Societa Produtlori Sementi Art Bettge USDA Westem Wheat Qua~ty Lab Tacye Bisek Cargill Cathy Butti AgriPro Wheat Kim campbell USDA-ARS Arron Carter Washington State University Domenico Cassone Kraft Foods-Nabisco Jianli Chen University of Idaho Dale R. Clark WestBred LLC Craig Cook WeslBred LLC Richard Cooiey All Star Seed Scott Cooley USDA-Federal Grain Inspection Service PatriCia Dailey Idaho Wheat Commission Victor DeMacon Washington State University Rick Dempster AlB International Tlziano Disaro Societa Produttori Sementi Pat Donahue Kraft Foods Tom DUYCk Oregon Wheat Commission Doug Engle Westem Wheat Quality Laboratory Jodi Engleson Grains for Health Foundation Pins. Feng Monsanto Robert Fesler Horizon Milling John Flemm USDA-Federal Grain Inspection Service Bob French ADM Milling Company Debra French AgriPro Wheat Diane Gannon Kraft Foods-Nabisco Jodie Gentry Gilliam County Wheat Quality Lab Mike Gray Kellogg Company Scott Haley Soif and Crop Sciences Nathan Hammer Gilliam County Wheat Quality Lab Lisa Hammond Kellogg Company PSOC Laura Hansen General Mills Inc. TIm Hansen Kraft Foods-Nabisco Tracy Harris Washington State University Lynn Haynes Kraft Foods-Nabisco Dana Herron Washington Grain Alliance JOY Hicks IAQriPro Wheat Kevin Hodges WestBredTlC· Gary Hou Wheat Marketing Center Russ Karow Dept. of Crop & Soil Science OSU Christina King WestBred lLC Mat Kolding Collean Kuznik Cargill Bon lee Wheat Marketing c:enter ~()n Lindgren ADM Milling Company Rhonda Lyne USDA-GIPSA-TSD

Stl\aet Address 1 City Slate 2015 Silsbee Road EI Centro CA 1693 S. 2700 West Aberdeen 10 701 E. 17th Street Wichita KS zip 6420 Pullman WA 11 Con AQra Drive, 11-340 Omaha NE Via Macero, 1 40050 Argelato (BO) Bologna Italy E 202 Food Quality Bldg Pullman WA 3794 Williston Road Minnetonka MN 806 N. 2nd St Berthoud CO Johnson #209 Pullman WA #201 Johnson Hall Pullman WA 200 Deforest Avenue East Hanover NJ 1691 S. 2700 West Aberdeen ID 81 TImberline Drive Bozeman MT 81 Timberline Drive Bozeman MT P.O. Box 397 CarSOn WA 3939 Cieveland Ave Olympia WA 821 W. State Street Boise ID #201 Johnson Hall Pullman WA 1213 Bakers Way Manhattan KS Via Macero, 1 40050 Argelato (BO) Bologna Italy 801 Waukegan Rd Bldg 11 240-10 Glenview IL 43775 NW Greenville Road Forest Grove OR E 202 Food Quality Bldg Pullman WA 3340 Pilot Knob Road St Paul MN 3302 SE Convenience Blvd. Ankeny IA 2780 G. Avenue IOgden UT 3939 Cleveland Ave Olympia WA 2301 E. Trent Spokane WA 806 N. 2nd St Berthoud CO 2221 Front Street Toledo OH 14000 Shutler Dr. Arlington OR 2 Hamblin Ave East Battle Creek MI 1170 Campus Delivery Ft. Collins CO 14000 Shutler Dr. Arlington OR 2 Hamblin Ave East Battle Creek MI 330 University Ave SE Minneapolis MN 801 Waukegan Rd Glenview Il #201 Johnson Hall Pullman WA 200 Deforest Avenue East Hanover NJ PO Box 768 Connell WA 806 N. 2nd SI Berthoud CO 1780 Rainier St Idaho Falls ID 1200 N.W. Naito Pkwy Suite 230 Portland OR 109 Crop Science Buildina Corvallis OR 81 TImberline Drive Bozeman MT 1910 SW 44th St Pendleton OR 3794 Williston Road Minnetonka MN 1200 N.W. NaitoP~Suite 230 Portland OR 8000 W 110th St Overland Park KS 1 0383N . .4.mbassador Dr ---- Kansas City MQ

1

Zip Code Phone 92243 760 482-9428 83210 208397-7000 ext 138 67214 316 267-7311 99164-6420 509 335-8230 68102-0500 402 595-5107

J+39) 051-8904211 99164-6394 509 335-4062 55345 952935-1822 80513 97!Hi32-3721 99164-6420 509 335-0582 99164-6420 509 335-5211 07936 973 503-4778 83210 208 397-4162 ext 229 59718 406 587-1218 59718 406587-1218 98610 509427-8438 98501 360 753-9072 83702-5832 208 334-2353 99164-8420 509 335-5211 66505-3999 785 537-7901

~51-8904211 80025 647 646-2839 97116 99164-6394 509 335-4062 55121 612281-6624 50021 515963-4291 84401-0277 801 395-3134 98501 360 753-9072 99202 509 533-9632 80513 970 532-3721 43605 419 697-6631 97812 541 454-0227 49016 269961-6881 80523-1170 970-491-2664 97812 541 454-0227 49016 269961-9262 55414-1779 763 764-4967 60025 847-646-3827 99164-6420 509 592-0340 07936 973503-3180 99326 509 234-2500 80513 970 532:3721··· 83402 208317-0077 97209 503 295-0823 97331-3002 541 737-2821 59718 406 587-1218 978Q1-4221 541 276-0274 55345 952 238-4894

----

97209 503 295-0823 66210 913491-7595 64153 816891-0477

E-mail

vbeltran®abattLcom lvona®uidaho.edu t.aschbrenner®cerealfood.com bbai~wsu.edu

I scott.baker®conaarafoods.com .m;beJlotti®orosementi.com abettae®wsu.edu Tacve Bisek®calllill.com cathv.butti®aarioro.com kacamo®wsu.edu ahcarter®wsu.edu domenico.cassone®kraft.com ·[email protected] dclark®westbred.com ccook®westbred.com richard®aarolera.com scott. i.coolev®usda.aov odailev®idahowheat.orn vdemacon®wsu.edu rdemoster®aibonline.ora [email protected] Pal.DonahuetlilKraft.com

dOUQ enale®wsu.edu ·odi.enaleson®amail.com loina.fena®monsanto.com bob fesler®caraill.com Iiohn.b.f1emrri?ciiusda.oov Robert.French®ADM.com debra.french®aarioro.com diane.aannon®kraft.com ·odie.oentrv®co.ailliam.or.us mike.arav®kelloaa.com scolt.halev®colostate.edu nathan.hammer®co.ciiljjam.or.us Lisa.Hammond((ilkelloaa.com lau!:S!.hansen@genmill!i!.com thansen®kraft.com harris75(fj)wsu.edu Ivnn.havnes®kraft.com dana®tristateseed.com . ov.hicks®aarioro.com khodaes®westbred.com ahou®wmcinc.ora russell.s.karow®oreaonstate.edu [email protected]

Colleen Kuznik®caraill.com [email protected] Ron [email protected] [email protected]

Crop Year 2009 Pacific Northwest Wheat Quality Council January 26-28, 2010 List of Registrants Scottsdale, Arizona

First Last Organization Patricia Manning Kraft Foods North America Reuben McLean Pendleton Flour Milling Emie Milner All Star Seed Adelmo Monsalve-Gonzalez Malt-O-Meal Company -Craig Morris Westem Wheat Quality LaboratorY Deanna Nash MSU Cereal Quality Lab John Oades U.S. Wheat Associates Caryn Ong Oregon State University Mary Palmer-$ullivan Washington Grain Alliance Mike Pumphrey Washington State University ZOry Quinde-Axtell Continental Mills Dennis Roe WSU Crop & Soil Science Andrew Ross Oregon State University Kim Shantz WestBred LLC Gary Shelton Washington State University Tana Simpgon_ Oregon Wheat Commission Daniel Skinner USDA Wheat Genetics EdwardJ. Souza USDA Soft Wheat Quality Lab John Stromberger Soil and Crop Sciences Samina VanWinkle Continental Mills Glen Weaver Con Agra Flour Milling Co. Sam White PNW Farmers Coop Lori Wilson Kellogg Company PSOC

----

Steve Wirsching U.S. Wheat ASSOCiates Jeanny Zimeri Kraft Foods-Nabisco

Street Address 1 City Slate 100 NE Columbia Blvd Portland


Acknowledgments

These collaborative flour tests are supported by the wheat commissions of Washington, Oregon, and Idaho in cooperation with the USDAARS Western Wheat Quality Laboratory. The purpose is to maintain and improve the milling and baking quality of wheat in the Westem region. It is an attempt to keep current with the needs of wheat processors and flour users. The information gained from the data and

opiniOns of the collaborators is of significant value to the wheat breeding programs of the region. The project aims to provide each collaborator an opportunity to express their opinion as to whether or not the tested selections would satisfy the end-use demands of their

industry.

We would like to thank each of the collaborators for their participation in this annual project.

Collaborators 2009 Crop Year

ADM Milling

Agri-Pro

California Wheat Commission

Central Milling

Cereal Food Processors

ConAgra Grain Processing Company

Colorado State University

Gilliam County Wheat Quality Lab

Horizon Flour Milling

Kraft/Nabisco

Krusteaz, Continental Mills

Malt-O-Meal

Montana State University Cereal Quality Laboratory

Oregon State University

Pendleton Flour Milling

Roman Meal

University of Idaho

USDA-ARS-NPA Grain Marketing Research Laboratory

USDA-ARS Soft Wheat Quality Laboratory

USDA-ARS Western Wheat Quality Laboratory

USDA-GIPSA Federal Grain Inspection Service

USDA-GIPSA Technical Services Division

Washington State University Wheat Quality Program

WestBred

Wheat Marketing Center

3

A History of

Experimental Wheat Breeding Lines

Evaluated by the Pacific Northwest Wheat Quality Council

WA7663 SWW UC896 HWS WA7690 SWW PI 597665 OR870082 SWW WA7717 SWW OR939515 SWW WA7622 W.Club Rulo ID0462 HRS Jefferson ID0392 SWS Whitebird ID0492 HRS Iona ID0421 HRW Bonneville ID14502B SWW Brundage

WA7802 HRS Scarlet WA7805 SWS WA7831 SWS

ID0448 SWS Pomerelle WA7752 W.Club Coda ID0488 SWS PI 592986 OR880494 SWW OR880510 SWW OR880525 SWW OROO542 SWW OR870012 SWW OR880172 SWW Foote OR870337 SWW XWH1020 SWW OR870831 SWW XWH1017 SWW Quantum 7817 OR898120 SWW Weatherford OR92CLOO54 W.Club Temple OR908377 SWW UCI085 HRW WA7677 SWS Alpowa Q542 HRW Quantum 542 WA7712 SWS Wawawai MT7811 HWW NuWest WA7806 SWS ID0447 HRW ID0467 HRW Boundary WA7802 HRS Scarlet WA7850 SWS Zak OR850513 HWW Ivory ID10420A SWW Hubbard OR889176 HWW OR939476 SWW

OR933528 SWW WA7824 HRS Tara ID0533 HWS Lolo ID0523 HWS ID0509 HRW UT1944-158 HWW Golden Spike BZ991-408 HWS Pristine ML455 HWS ML455

4

WA7839 HRS Rosa ARS96105 SWW OR4870453 HWS Winsome ARS96277 SWW MT9432 HRW BigSky Chukar W.Club MTW944I HWW NuSky Finch SWW ID0525 SWS Jubilee 960195p7007 SWW ID0526 SWS Alturas OR900553 SWW BZ692-108 SWS Challis OR941550 SWW S9700459 S.Club OR95143I SWW WA7833 W.Club Bruehl ID0556 S.Club PI 620633 ID87-52814A SWW MT9426 HRW Paul OR939526 SWW Tubbs UT203032 HRW Deloris XWH5019 Q5019 WA7859 HRS Hollis XWH7415 Q7415 ID0517 HRW Moreland

BZ998-447W HWS BZ992-463W HWS not released Kern HRS

ID0513 HRW DW ID0550 HWW Gary WA7899 HWS Macon ID-B-96 SWW Brundage 96 ID0566 HRS Jerome BZ96W93-477 -D SWW Mohler ID0545 HRS PI 632710 BZ96W93-481-B SWW Beamer ML18,A-3-38 HWS OR941904 SWW 'BZ992-632 HRS not released OR941899 SWW BZ698-31 SWS Nick OR9443560 SWW WA7905 SWS not released KW943683 SWW WA7906 SWS not released WA7902 S.Club Eden ID0576 SWW PI 620637

0R2010051 SWW ORCF-lOl OR9900553 SWW ID9120503A SWW Dune ID9134302A SWW Simon

Overseas Varletal Analysis Program: Edwin W.Club Finch SWW

5

WA7936 HWW MDM WA7939 HRW Bauenneister WA7931 HWS Otis WA7925 HRS tabled ID0587 SWW Idaho 587 WA7921 SWS Louise OR2010007 SWW ORCF-I02 BZ698-528 SWW WPB528 WA7916 SWW Masami

Overseas Varietal Analysis Program: Brundage 96 SWW OR9900553 SWW Zak SWS Weatherford SWW Finch SWW Jubilee SWS

ID0597 HWS Lochsa ID0575 HRW Juniper ID0573 HRW MTS0031 HRW Genou MTOO159 HRW Yellowstone MTOO097 HRW W96-355 HRW AgriPro Paladin BU6W99-456 SWW Westbred 456 KW9016 SWW KW9043 SWW PI 639106 ORHOl092 SWW Goetze

Overseas Varietal Analysis Program: Stephens SWW OR9801757 SWW Jubilee SWS Finch SWW Zak SWS ORCF-I01 SWW Simon SWW

MTCL0316 MTCL0318 BZ9W02-2060 ID0604 BZ6WM02-1154 ID99-435 ID92-22407A ID99-419 0R2010239 KSW3017 WA7964 ID0632

HRW HRW HRW HWW SWW SWW SWW SWW SWW SWW SWS SWS

Norris Bynum Carter UI Darwin

UICF Lambert Bitterroot UICF Orca

UI Pettit

Overseas Varietal Analysis Program: Finch SWW Simon SWW Alturas SWS Zak SWS ORSS-1757 SWW ORCF-101 SWW

ID02-859 SWW ORHOlOO85 SWW Skiles WA8008 SWS Whit ACS52610 HRS BZ999-592 HRS BZ9M03-1024 HRS ID0578 HRS UI Winchester ORNOOB553 HRW Norwest 553 Palomino HWW ID0641 HWW Patwin HWS

Overseas Varietal Analysis Program: Alturas SWS Louise SWS Masami SWW ORCF-IOI SWW Simon SWW ORSS-1757 SWW

6

Cataldo SWS WA8039 SWS Babe ORZ050910 SWW ID93-64901A SWW Bruneau WA7975 HRW Farnum ID0621 HRW UT9325-55 HRW Curlew Cabemet HRS WA7954 HRS Kelse BZ903-445WP HWS BZ904-336WP HWS Snowcrest HWS

Overseas Varietal Analysis Program: Bitterroot SWW ORCF-102 SWW ORSS-1757 SWW Alturas SWS Masami SWW Louise SWS

ID0671 SWS ID0655 SWW Xerpha SWW ORZ050293 SWW OR2060324 SWW OR2040726 SWW KW05W02370 SWW Cam Club WA8047 Club JD UT9743-42 HRW ID0653 HRW ID065 I HWW APB02-0081 HRS Bullseye I0348W HWS Blanca Royale HWS BZ902-413W HWS BZ903-461W HWS BZ903-464W HWS

Overseas Varietal Analysis Program: Bitterroot SWW Skiles SWW Cataldo SWS ORCF-102 SWW Louise SWS Cam Club

7

WA8090 SWS Diva Louise SWS BZ604-002 SWS BZ6M06-1001 SWS ID0599 SWS ID0644 SWS Alturas SWS OR2040726 SWW OR2060395 SWW Stephens SWW ID9364901A SWW Bruneau Brundage 96 SWW KW006 HRW ID0658 HWW Silver ID0660 HWW Darwin HWW SJ908-203W HWS

Overseas Varletal Analysis Program: Bitterroot SWW Skiles SWW ORCF-102 SWW Xerpha SWW Cataldo SWS Cara Club

NB: the 1995 meeting evaluated 1993-crop samples; at the subsequent meeting (1996) both 1994- and 1995-crop samples were evaluated. Since the 1997 meeting, "current" crop samples have been evaluated.

Disclaimer: these lists are subject to correction; variety names may be added to experimental line designations at future times

8

00

2009 Pacific Northwest Wheat Quality council Sample Organization

Sample Variety Group Breeder Institution/Company Class

1 WA8090 (DIVA) 1 KIM KIDWELL Washington State U. SWS 2 LOUISE* 1 KIM KIDWELL Washington State U. SWS

3 BZ604-002 2 DALE CLARK WestBred SWS 4 BZ6M06-1001 2 DALE CLARK WestBred SWS

5 ID0599 3 JIANLI CHEN U. of Idaho SWS 6 ID0644 3 JIANLI CHEN U. of Idaho SWS 7 ALTURAS * 3 JIANLI CHEN U. of Idaho SWS

8 OR2040726 4 JIM PETERSON Oregon State U. SWW 9 OR2060395 4 JIM PETERSON Oregon State U. SWW 10 STEPHENS * 4 JIM PETERSON Oregon State U. SWW

11 ID93-19010A 5 BOB ZEMETRA U. of Idaho SWW 12 BRUNDAGE 96* 5 BOB ZEMETRA U. of Idaho SWW

13 KW006 6 MAT KOLDING Private SWW 14 BRUNDAGE 96 6 MAT KOLDING Private SWW

15 KW7003 7 MAT KOLDING Private HWW

16 ID0658 (Silver) 8 JIANLI CHEN U. of Idaho HWW 17 ID0660 8 JIANLI CHEN U. of Idaho HWW 18 DARW'IN* 8 JIANLI CHEN U. of Idaho HWW

19 SJ908-203W 9 DALE CLARK WestBred HWS

20 BITTERROOT 10 OVA US Wheat Associates SWW 21 CATALDO 10 OVA US Wheat Associates SWW 22 SKILES 10 OVA US Wheat Associates SWW 23 ORCF102 10 OVA US Wheat Associates SWW 24 CARA 10 OVA US Wheat Associates CLUB 25 XERPHA 10 OVA US Wheat Associates SWW

*Denotes Check Variety

9

Description of Test Varieties

W A8090 (Diva) Soft White Spring W A8090 is a semi-dwarf, spring common wheat with high levels of resistance to Hessian fly

paired with high-temperature adult-plant resistance to stripe rust and was derived from the cross 'TreasurelW awawail !Louise'. W A8090 is broadly adapted with the potential to be grown successfully in all production zones in eastern Washington. W A8090 provides an excellent option in the lower rainfall zones where low test weight from drought stress can be a concern. The heading date ofWA8090 was 2 to 4 days later than those ofNick or Whit depending on location, and similar to Louise and Alpowa. Test weight averages ofgrain from W A8090 were similar to those of Alpowa and Nick, and significantly higher than those ofLouise and Whit. Based on 49 site years ofdata since 2006, W A8090 is broadly adapted with grain yield potential equal to or better than Louise, Alpowa and Nick which are the most widely produced commercially available soft white spring varieties. Preliminary data indicate that the end-use quality of

W A8090 is superior to Louise. W A8090 will be proposed for release (Foundation seed increase) in February 2010. If approved for release, WA8090 will be named 'Diva'.

BZ604-002 Soft White Spring BZ604-002 is a semi -dwarf, soft white spring wheat developed by WestBred from the cross

"NicklZak". BZ604-002 is similar in height and maturity to Nick, and like Nick and Zak, has shown good tolerance to Hessian fly. During the initial years of testing, BZ604-002 was resistant

oto the current Pacific Northwest races of stripe rust However, in 2009 there was a race shift and --'

BZ604-002 showed similar reactions as Nick (MS). BZ604-002 has shown very good yield

potential compared to Nick in trials throughout the PNW over the last 3 years. The test weight of

BZ604-002 has averaged one pound per bushel more than Nick. The flour quality ofBZ604-002

has been shown to be similar to Nick. Breeder seed ofBZ604-002 will be produced this year,

and it is anticipated that Certified seed will be available in the spring of2012.

BZ6M06-100l Soft White Spring BZ6M06-1001 is a semi-dwarf, soft white spring wheat developed by WestBred by

backcrossing two imazimox resistant genes into the variety Nick. BZ6M06-1001 will most likely be used in a rotation following soft white winter wheat that has been sprayed with the 'Beyond@' herbicide. BZ6M06-1 001 is similar in height and maturity to Nick, and like Nick, has shown good tolerance to Hessian fly. BZ6M06-1 00 1 shows similar reactions as Nick (MS) to the current races ofstripe rust found in the PNW. BZ6M06-1001 has shown similar yield potential compared to Nick in trials throughout the PNW. The test weight ofBZ6M06-1 001 is similar to Nick. The flour quality ofBZ6M06-1 001 has been shown to be similar to Nick. Foundation seed ofBZ6M06-1001 will be produced this year, and it is anticipated that Certified seed will be available in the spring of2012.

10

ID0599 Soft White Spring ID0599 soft white spring wheat line was derived from a backcross Pomerelle*2!fui. It has

been evaluated for seven years in UI Elite Yield Trails (UIEYT) since 2000; one year in Tristate test in 2002; four years in the Western Regional Soft White Spring Wheat Nursery (WRSWSWN, 2003, 2004, 2008, and 2009), and one year in UI Extension Variety Trails (UIEVT). ID0599 has better yield and end-use quality than Alturas and Nick; similar heading and height to Nick. ID0599 also has similar noodle and buns quality to Alturas. ID0599 showed good resistance to Cereal Cyst Nematode based on data derived from San Luis Valley Research Center, Colorado (Merlin Dillon) for three years. ID0599 is moderately resistant to stripe rust and has very good tolerance to water stress; therefore, it can be grown in both irrigated and rainfed conditions. Foundation seeds will be available in fall 2010 and maintained by the University ofIdaho, Foundation Seed Program.

ID0644 Soft White Spring ID0644 has pedigree ofM6/0pata#9112*Treasure. It has been evaluated for six years in

UIEYT since 2003; two years in Tristate test in 2005 and 2006; two years in WRSWSWN in 2006 and 2007. Based on the mean performance in the two years ofWRSWSWN, the mean grain yield ofID0644 was significantly higher than that ofAlpowa, Nick and Louise; the height of ID0644 was shorter than that ofAlturas, Nick, Louise, and Alpowa, while taller than Pettit. ID0644 had same heading days as Nick in both WRSWSWN and UIEYT. ID0644 had better or comparable grain and flour yield than Alturas and Nick; while slightly lower cookie diameters than the two check cultivars in the UIEYT. ID0644 is moderately resistant to stripe rust and has good tolerance to water stress; therefore, it can be grown in both irrigated and rainfed conditions. ..... Breeder seeds were available for planting foundation seeds in spring 2010. .....

0R2060395 Soft White Winter 0R2060395 is a SWW from the cross

ROSSINIIlIYSATIS/2/0RACLEl3IWEATHERFORD/4/0RSS-17 57. 0R2060395 similar in height to Stephens, but medium-late maturity. It was the highest yielding entry in the 2009 Oregon variety trials. It has superior resistance to stripe rust, but does not carry the VPM-l segment that provides resistance to strawbreaker footrot. 0R2060395 is currently entered in Oregon and Washington variety trials and is on Breeder seed increase, meaning earliest possible release would be fall, 2011.

0R2040726 Soft White Winter 0R2040726 is a SWW from the cross combination 'SPNIMADSEN/31WA 7163 SISTERISA

463 - GBRlISTEPHENS'. It has many features of Stephens, med-short plant height, med-early maturity, and similar response to major diseases. 0R2040726 has had a superior yield record, particularly in years that favor early maturity. It would likely be targeted for production in NC Oregon, areas where Stephens, Skiles and ORCF-lOl are being grown. Preliminary tests suggest that 0R2040726 has satisfactory to superior milling and baking quality for soft white products. 0R2040726 is entered in Oregon and Washington variety trials and is on Breeder seed increase, meaning possible release in fall, 2011.

11

98-19010A Soft White Winter 98-19010A: Potential soft white winter wheat line being considered for release in Fall,

2010. The pedigree for 98-19010A is BrundagellOR8501196PlDusty. 98-1901OA is an early, short genotype that has excellent yield potential under irrigation. End-use quality is excellent for 98-19010A equaling or exceeding Brundage and Brundage 96 for quality in advanced yield trials under both rainfed and irrigated conditions. Stripe iust resistance is acceptable and is currently

undergoing conformation evaluation by X. Chen (USDA-ARS Pullman) during breeder seed production. Foundation seed of98-19010A should be available in 2011.

KWP006 Soft White Winter The soft white winter wheat samples were produced on a sandy loam Winchester series soil near

Hermiston. Dregon, Brundage and KWP006 stands were preceded by: 2006 triticale forage; no fertilizer applied, 2007 potato variable fertilizer, 2008 oat forage; no fertilizer applied, 2009 cereal increase no fertilizer applied.

KWP006 has had an excellent record ofTCK resistance and survival in the Flora Oregon TCK trials. During the2008-09 season survival ratings were KWP006= 80%, Chukar= 90%, Stephens= 2%, Madsen= 10%, Brundage= 10%, Xerpha= 0%.

A grower seed increase was planted in the fall of2009. It is expected to have a satisfactory winter survival and TCK resistance, although the grower has an interesting history ofwinter killing this breeder's new selections. Its production area is expected to be limited to the higher elevations of Northeastern Oregon.

As far as food (feed) value is concerned, KWP006 is similar to Boundary or Brundage, Boundary has taken on a little less sodium than the rest. KWP006 picked up less Iron, but did have a little more phosphorous.

K7003 Hard White Winter . Awned bronze spike, mid-tall, stiff straw, intended for limited production for higher

elevations ofNortheastern Oregon. Survival under long term snow cover (50 days plus) is questionable.

The hard winter wheat sample submitted was produced on a sandy loam Winchester series soil near Hermiston, Oregon. Boundary and KW7003 stands were preceded by: 2006 triticale forage; no fertilizer applied, 2007 potato variable fertilizer, 2008 oat forage; no fertilizer applied, 2009 cereal trials, May 1460 pounds ofN applied (late boot).

Origin: One of 16 sister selections made and planted from Pilova Lihd01, ExcelsiorlBYDV Sel./lBulk Sel. Outcross from within a ms/ys mating popUlation. Selected as white seeds from population K5019-11 (2005) previously selected as superiorkemels from K2036-32.

ID0658 (VI Silver) Hard White Winter VI Silver hard white winter wheat was developed as IDO 658 and released in December 2009.

Foundation seeds of VI Silver will be available in summer 2010. VI Silver was derived from a backcross ID0498*2IUT944157. It packages good bread-baking and noodle-making qualities with high yields, low PPO activity and resistance to stripe rust and dwarf bunt. In particular, VI Silver has

12

the resistance gene SrTmp which is effective against the new stem rust race TTKS (this race poses a global threat to wheat production). VI Silver is shorter than VICF Grace and can be grown under irrigation; VI Silver's susceptibility to bacterialleafblight suggests that it is best adapted to dryland than irrigated production in the Intennountain West. LIT Silver will be grown in an identity-preserved contract program.

ID0660 Hard White Winter ID0660 hard white winter wheat line was derived from a cross Westbred 936IUTI00. It has been

evaluated for five years in VI Elite Yield Trails (UIEYT) since 2005 and two years in the Western Regional Hard Winter Wheat Nursery (WRHWWN, 2006 and 2008). ID066Q has higher grain yield, similar bread baking quality and lodge resistance under irrigation compared to Moreland hard red winter wheat. ID0660 has better stripe rust resistance than Moreland but worse than ID0658. ID0660 can be released if it passes PNW Quality Council.

ISJ908-203W Hard White Spring SJ908-203W is a hard white spring wheat developed by WestBred for the irrigated production

areas ofthe west. It is a two gene semi-dwarf with strong straw and is most similar to the HRS wheat variety Joaquin. SJ908-203W was developed with two genes for resistance to stripe rust, had has shown to be tolerant to the current races found in California and the PNW. Yield potential under irrigation is high. SJ908-203W has strong gluten characteristics, and end use quality for whole wheat bread products has shown to be very favorable. SJ908-203W is not a low PPO wheat. Foundation seed was produced in 2009 and it is anticipated that Certified seed will be available to PNW growers in the spring of2011. -M Overseas Varietal Analysis study varieties:

Cataldo Soft White Spring 'Cataldo' soft white spring wheat was released in 2007 by the Idaho Agricultural Experiment

Station. Cataldo is a backcross of Alturas onto a new source ofresistance to the Hessian Fly, the gene H25, selected using DNA markers. The pedigree is ID0584/4*Alturas. Cataldo is intended to extend the range of the Alturas genetic background into regions ofnorthern Idaho and Washington that have significant infestations of the Hessian Fly. It is earlier than Alturas and better adapted in rain-fed production zones ofthe Pacific Northwest area ofthe USA. Cataldo has adult plant resistance to stripe rust and displays good milling and baking properties.

This is the first year of testing in the Overseas Varietal Analysis program. In 2008 not enough acres of Cataldo were grown to be listed in state agricultural statistics.

Skiles Soft White Winter A soft white common headed winter wheat released in 2008 by Oregon State University. It is

a selection from the HybriTech gennplasm which was donated to OSU in 2001. It is broadly adapted and has high levels ofresistance to Cephalosporium stripe. Skiles has displayed good milling and baking quality throughout testing as an experimental line.

13

This is the second year oftesting in the Overseas Varietal Analysis study. In 2009 not enough acres of Skiles were grown to be listed by state agricultural statistics.

ORCFI02 Soft White Winter ORCF-I02 is a soft white common winter wheat released in 2004 by Oregon

State University. ORCF-102 is a Clearfield variety, developed in collaboration with BASF, and released

primarily for its utility in control ofgrassy weeds with application ofBeyondTM herbicide. ORCF-102 is a semidwarfvariety derived from the threeway cross 'Madsen'/'CV9804' /l'Weatherford'. ORCF -102 is broadly adapted to production areas ofnortheast Oregon, southeast Washington, and Idaho. It carries the VPM-l resistance to strawbreaker footrot and possesses adult plant resistance to stripe rust. ORCF-I02 has superior winterhardiness and improved tolerance to Cephalosporium stripe, Fusarium crown rot, Septoria tritici, and snow mold as compared with ORCF-lOl.

ORCF-I02 was released in fall, 2004, through a nonexclusive licensing agreement with PNW seed companies. It is registered under the Plant Variety Protection act with the Title 5 option.

This is the Third year of testing in the Overseas Varietal Analysis program. In 2009 172,000 acres ofORCF-102 were grown in Washington, 34,000 acres in Oregon and 7,400 acres in Idaho.

Cara Winter Club This is the first year of testing in the Overseas Varietal Analysis program. In 2009 not enough acres ofCara were grown to be listed in state agricultural statistics.

Cara club wheat was developed by the USDA-ARS with assistance from the Washington Agricultural Experiment Station and the Oregon Agricultural Experiment Station. Cara was tested under experimental numbers ARS97135 and ARS97135-9 and is derived from a population with the cross number 92X102 (pedigree WA7752/1 WA65811WA7217.

It was released in February of2007 because of its combination ofyield potential, and resistance to multiple diseases including resistance to stripe rust (causal agent Puccinia striiformis Westend fin sp. Tritici), powdery mildew (causal agent: Erysiphe graminis DC. f. sp. tritici Em. Marchal) and strawbreaker foot rot ((causal agent Tapesia yallundae Wallwork & Spooner = Pseudocercosporella herpotrichoides (Fron) Deighton)with the quality characteristics desired for the club wheat market class. Cara is derived from a combination ofDr. C. J. Peterson and Dr. R.E. Allan's germplasm and was released because its diverse pedigree broadened the genetic base of the club wheat cultivars currently in production. The recommended Area of Adaptation for Cara is the intermediate to high rainfall regions of the Palouse, especially wetter areas where foot rot, stripe rust, and powdery mildew are problems. Due to its very stiff straw strength and powdery mildew resistance, Cara is the club wheat with the best performance under irrigation.

The end use quality ofCara was evaluated on grain samples from a total of 33 nurseries grown over 8 years by the USDA-ARS Western Wheat Quality Laboratory. The end use quality of Cara was determined to improve the quality of the Pacific Northwest Wheat Crop. Cara was equal to other soft club wheat check cultivars Moro, Rely Hiller, Coda, Bruehl, and Edwin in grain protein content. The grain texture of Cara was significantly (P=0.05)

14

harder than checks when Udy, single kernel and break flour yield were all considered but the milling score ofCara was better than Coda and Rely and equal to Bruehl and Chukar. Cara was slightly better in cookie spread as compared to to Bruehl and Coda and equal to Chukar.

Xerpha Soft White Winter Xerpha is a semi dwarf, soft white winter (SWW) wheat cultivar with mid-season maturity, common head type, awned, with white straw and white chaff. Derived from the cross EltaniEstica, Xerpha is unique in that it has very broad adaptation. It emerges and yields well under deepfurrow seeding with very dry conditions. It also performs extremely well in the intermediate and high precipitation zones of the PNW. Xerpha has not only had the highest statewide average yield annually since 2006, it has also been the top yielding SWW variety in every precipitation zone in the WSU Extension Uniform Cereal Variety Testing Program trials for each of the past three years. It has high tolerance to winter cold and/or drought conditions as well as strawbreaker foot rot and the current races of stripe rust. Xerpha displays acceptable grain, milling and end-use quality, essentially equivalent to the quality of established varieties (Madsen, Stephens and Tubbs) and was given an 'Acceptable' rating as evaluated by the USDA-ARS Western Wheat Quality Lab, Pullman, W A.

15

FLOW SHEET WWQL mAG MULTOMAT

Tempered Wheat

1 Bk

~WJ; ,iI

720 720 145 145 145 145

. 'V

F.

2M

0 0 180 145 145 145 145 145

'"'v F

2 Bk Grader

{jjJ) ~ ,II ,:, 700 129 700 129 129 129 129 129 129 152

I. 129 152 ,II

" F F

3M

~MRedUS1

C0 129 145 129 145 129 145 120 129 120 129 120 129

,It ,II

F F

Sieve Cloth Openings in Microns.

16

3 Bk 1 M

QJjJ) WJj C0 ,II ,v 610 437 610 437 129 165 129 165 129 145 437 145

'V J ~II , It Bran F Break F

4H

Shorts

SH

CP 0 0 120 120 120 107 107 101 -,II

F

360 360 107 101 107 107

'v F

-

I

'v 'v Red Red. Dog Shorts

CUMULATIVE ASH Group 1

-+- WA8090 -0- Louise

0.55

'#. :z: CIJ « w >

0.50

0.45

0.40

~ ..J ::::> :! ::::> (.)

0.35

0.30

0.25

0.20 0 10 20 30 40 50 60 70 80 90

CUMULATIVE STREAM %

WA8090 LOUISE Cumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash M1 12.3 0.22 12.3 0.22 B1 11.9 0.23 11.9 0.23 M1RD 3.7 0.26 15.9 0.23 M1 11.7 0.25 23.6 0.24 B2 12.5 0.26 28.4 0.24 M2 21.4 0.29 45.1 0.26 B1 13.5 0.26 42.0 0.25 M1RD. 3.9 0.30 49.0 0.27 GR 4.4 0.32 46.4 0.25 B2 13.2 0.32 62.2 0.28 M2 21.2 0.34 67.6 0.28 GR 5.0 0.33 67.2 0.28 B3 3.4 0.52 70.9 0.29 B3 3.3 0.55 70.5 0.29 M3 2.9 1.06 73.8 0.32 M3 3.1 1.12 73.6 0.33 M4 0.9 2.49 74.7 0.35 M4 0.9 2.34 74.5 0.35 M5 0.4 2.71 75.1 0.36 M5 0.5 2.71 75.0 0.37 REDDOG 0.8 2.35 76.0 0.38 REDDOG 1.1 2.31 76.1 0.40 REDSH 0.0 2.69 76.0 0.38 REDSH 0.0 2.74 76.1 0.40 BKSH 3.2 3.31 79.2 0.50 BKSH 3.6 3.04 79.7 0.52 BRAN 20.8 3.90 100.0 1.21 BRAN 20.3 3.53 100.0 1.13

Whole Wheat Ash 1.22 Whole Wheat Ash 1.18 Break Flour Yield 29.4 Break Flour Yield 28.5

17


- + - BZ604-002 -0- BZ6M06-1001

0.55

cF. :.I: CJ) «

0.50

0.45

w > 0.40

~ .....I :::> :::i! :::> 0

0.35

0.30

0.25

0.20 0 10 20 30 40 50 60 70 80 90

CUMULATIVE STREAM %

00 .....

BZ604-002 BZ6M06-1001 Cumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash M1 10.5 0.28 10.5 0.28 M1 10.1 0.32 10.1 0.32 B1 10.3 0.32 20.8 0.30 M2 23.0 0.34 33.1 0.34 B2 12.2 0.36 33.0 0.32 M1RD 3.7 0.35 36.8 0.34 M2 24.5 0.37 57.5 0.34 B1 8.7 0.38 45.5 0.35 GR 3.8 0.38 61.3 0.34 B2 11.9 0.41 57.5 0.36 M1RD 3.0 0.40 64.2 0.35 GR 4.1 0.43 61.5 0.36

M3 .B3 3.0 0.75 67.2 0.36 7.3 0.60 68.8 0.39 M3 6.4 0.76 73.7 0.40 B3 2.8 0.75 71.6 0.40 M4 1.8 2.03 75.4 0.44 M4 2.5 1.27 74.2 0.43 M5 0.7 2.97 76.2 0.46 M5 1.2 2.39 75.4 0.46 REDDOG 1.3 2.91 77.4 0.50 RED DOG 2.0 2.66 77.4 0.52 BKSH 3.8 3.20 81.2 0.63 REDSH 0.3 3.56 77.7 0.53 REDSH 0.0 3.35 81.3 0.63 BKSH 3.7 3.61 81.4 0.67 BRAN 18.7 4.97 100.0 1.44 BRAN 18.6 5.29 100.0 1.53


18


-+- ID0599 -0- ID0644 -lJ,.- Alturas

0.55

'?f. 0.50 :J: CIJ 0.45 I

0.55

'#. 0.50 J: rJ) 0.45« w 0.40> ~ 0.35 ....J :::l 0.30 ~ :::l 0 0.25

0.20

OR2040726

Stream Yield Ash

Ml 13.4 0.26

M2 23.0 0.27

Bl 12.4 0.29

B2 14.7 0.32

MIRD 2.6 0.32

GR 4.1 0.34

B3 3.2 0.49

M3 3.5 0.81

M4 0.8 2.43

M5 0.4 3.00

REDDOG 0.7 2.61

BKSH 2.6 3.11

REDSH 0.0 3.15

BRAN 18.7 3.95


- + - OR2040726 -0- OR2060395 - A - Stephens

~~J,; __--~ _+-+-'TO o------~o===========~~--~.,+

+ ~_~-A- +-----'+

0 10 20 30 40 50 60 70 80 90

CUMULATIVE STREAM %

OR2060395 STEPHENS

Cumulative Cumulative Cumulative

Yield Ash Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash

13.4 0.26 Ml 16.8 0.28 16.8 0.28 M1 15.6 0.27 15.6 0.27

36.4 0.26 Bl 11.4 0.30 28.2 0.29 Bl 10.2 0.28 25.8 0.27

48.8 0.27 B2 14.1 0.31 42.3 0.30 MIRD 4.0 0.29 29.8 0.27

63.5 0.28 M2 20.7 0.32 63.0 0.31 B2 12.5 0.31 42.3 0.28

66.1 0.28 MIRD 2.6 0.32 65.6 0.31 M2 22.2 0.31 64.6 0.29

70.2 0.29 GR 4.0 0.38 69.6 0.31 GR 4.3 0.35 68.9 0.30

73.4 0.29 B3 3.2 0.57 72.8 0.32 B3 2.7 0.57 71.6 0.31

76.9 0.32 M3 3.5 0.90 76.3 0.35 M3 3.6 0.80 75.2 0.33

77.6 0.34 M4 0.9 2.44 77.2 0.37 M4 0.8 2.27 76.1 0.35

78.0 0.35 M5 0.5 2.97 77.7 0.39 M5 0.4 2.97 76.4 0.37

78.7 0.37 REDDOG 1.0 2.54 78.7 0.42 REDDOG 0.8 2.52 77.3 0.39

81.3 0.46 REDSH 0.1 3.13 78.8 0.42 BKSH 2.9 3.08 80.2 0.49

81.3 0.46 BKSH 2.9 3.18 81.7 0.52 REDSH 0.0 3.34 80.3 0.49

100.0 1.11 BRAN 111.3 4.19 100.0 1.19 BRAN 19.7 3.78 100.0 1.14

Whole Wheat Ash 1.15 Whole Wheat Ash 1.25 Whole Wheat Ash 1.17

Break Flour Yield 30.3 Break Flour Yield 28.7 Break Flour Yield 25.4

20


-+- 1D98-19010A -0- Brundage 96

0.55

?F 0.50 :::c CIJ 0.45« w 0.40> ~ 0.35 -J ::J 0.30 +:::: ::J u 0.25

0.20 0 10 20 30 40 50 60 70 80 90

CUMULATIVE STREAM %

-NID98·19010A BRUNDAGE96 Cumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash M1RD 3.7. 0.29 3.7 0.29 B1 12.3 0.31 12.3 0.31

M1 13.3 0.30 17.0 0.30 M1RD 4.1 0.32 16.4 0.31

B2 15.3 0.31 32.3 0.30 M1 12.3 0.33 28.7 0.32

B1 13.2 0.33 45.5 0.31 M2 18.9 0.34 47.6 0.33

GR 6.0 0.35 51.5 0.31 B2 13.6 0.39 61.2 0.34

M2 17.7 0.36 69.2 0.33 GR 5.5 0.40 66.7 0.35

B3 3.6 0.56 72.8 0.34 B3 3.4 0.58 70.1 0.36

M3 3.3 1.14 76.1 0.37 M3 4.2 0.84 74.4 0.38

M4 0.9 2.64 77.0 0.40 M4 1.1 2.16 75.4 0.41

M5 0.5 3.03 77.5 0.42 M5 0.5 3.12 76.0 0.43

REDDOG 0.8 2.48 78.3 0.44 REDDOG 0.9 2.65 76.9 0.45

BKSH 2.9 3.26 81.2 0.54 BKSH 3.2 3.56 80.0 0.58

REDSH 0.1 3.44 81.3 0.54 REDSH 0.1 3.81 80.1 0.58

BRAN 18.7 4.40 100.0 1.26 BRAN 19.9 4.47 100.0 1.35

Whole Wheat Ash 1.27 Whole Wheat Ash 1.36

Break Flour Yield 32.2 Break Flour Yield 29.3

21

0.55

'#. 0.50 :c (j) 0.45 !;: 0.35 ....J :::> 0.30 ~ :::> U 0.25

0.20


-+- KWOO6 -0- Brundage 96

0

00 +++~

0 10 20 30 40 50 60 70 80 90

CUMULATIVE STREAM %

~ KWOO6 BRUNDAGE96

Cumulative Cumulative Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash M1 10.4 0.32 10.4 0.32 M1 12.1 0.34 12.1 0.34 M1RD 3.6 0.33 13.9 0.33 M1RD 3.9 0.34 15.9 0.34 B1 13.0 0.34 26.9 0.33 B1 12.8 0.35 28.7 0.34 M2 17.5 0.34 44.4 0.34 B2 13.0 0.37 41.7 0.35 B2 13.1 0.36 57.5 0.34 M2 19.5 0.37 61.2 0.36 GR 4.3 0.42 61.8 0.35 GR 4.7 0.40 65.9 0.36 M3 5.7 0.57 67.5 0.37 B3 3.0 0.64 68.9 0.37 B3 3.2 0.67 70.7 0.38 M3 4.3 0.76 73.3 0.40 M4 2.2 1.04 72.8 0.40 M4 1.1 1.99 74.4 0.42 M5 1.1 1.47 73.9 0.42 M5 0.5 2.96 74.9 0.44 RED DOG 1.8 2.32 75.8 0.46 REDDOG 0.9 2.93 75.8 0.47 BKSH 3.3 3.87 79.1 0.60 REDSH 0.1 4.04 75.9 0.47 REDSH 0.3 4.07 79.4 0.62 BKSH 3.9 4.63 79.8 0.67 BRAN 20.6 5.12 100.0 1.55 BRAN 20.2 5.05 100.0 1.56


22

0.55


-+- KW7003

cfo! 0.50 :::a:: CJ) 0.45« w 0.40> ~ 0.35 ..J :::J 0.30 ~ :::J 0 0.25

0.20 0 10 20 30 40 50 60 70 80 90

CUMULATIVE STREAM %

KW7003

Cumulative

Stream Yield Ash Yield Ash

M1 10.2 0.39 10.2 0.39

M1RD 3.4 0.42 13.6 0.40

B1 7.6 0.46 21.3 0.42

B2 8.6 0.47 29.9 0.43

GR 3.2 0.48 33.1 0.44

M2 24.5 0.51 57.6 0.47

M3 9.2 0.52 66.8 0.47

B3 2.3 0.73 69.1 0.48

M4 3.9 0.78 73.0 0.50

M5 1.4 1.85 74.4 0.53

REDDOG 1.7 2.57 76.1 0.57

BKSH 5.3 3.13 81.4 0.74

REDSH 0.2 4.40 81.6 0.75

BRAN 18.4 5.82 100.0 1.68

Whole Wheat Ash 1.64

Break Flour Yield 18.6

23


-+- IDOGSa -0- 100660 -1::..- Darwin

0.55

~ 0.50 J:

CJ) 0.45« w 0.40> I 0.35« ...J :::> 0.30 ~ :::> U 0.25

0.20 0 10 20 30 40 50 60 70 80 90

CUMULATIVE STREAM %

~

100658 100660 DARWIN


Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash

M1 11.0 0.35 11.0 0.35 M1RD 3.4 0.31 3.4 0.31 M1 6.0 0.31 6.0 0.31

M2 25.7 0.37 36.6 0.36 Ml 10.7 0.31 14.1 0.31 M2 24.9 0.35 30.9 0.34

M1RD 3.3 0.39 40.0 0.36 M2 24.5 0.36 38.5 0.34 M1RD 3.5 0.35 34.5 0.34

Bl 5.9 0.40 45.9 0.37 Bl 6.2 0.41 44.7 0.35 B2 12.4 0.36 46.9 0.35

M3 9.1 0.41 55.0 0.38 B2 9.6 0.41 54.3 0.36 GR 3.9 0.38 SO.8 0.35

B2 9.1 0.42 64.1 0.38 M3 9.1 0.47 63.4 0.38 Bl 8.8 0.39 59.6 0.35

GR 3.2 0.49 67.3 0.39 GR 3.0 0.48 66.4 0.38 M3 8.1 0.48 67.7 0.37

B3 2.8 0.58 70.1 0.39 B3 2.9 0.71 69.3 0.39 B3 3.1 0.64 70.7 0.38

M4 3.0 0.79 73.1 0.41 M4 2.9 0.91 72.2 0.42 M4 2.6 0.82 73.4 0.40

M5 1.0 1.60 74.2 0.43 M5 1.0 1.93 73.2 0.44 M5 1.0 1.48 74.4 0.41

REDDOG 1.3 2.49 75.5 0.46 REDOOG 1.3 3.10 74.5 0.48 REDDOG 1.3 2.27 75.6 0.44

BKSH 3.3 2.58 78.8 0.55 BKSH 3.1 3.14 77.7 0.59 BKSH 3.3 2.61 78.9 0.53

REDSH 0.1 3.56 78.9 0.56 REDSH 0.2 3.89 77.9 0.60 REDSH 0.2 3.14 79.1 0.54

BRAN 21.1 4.45 100.0 1.38 BRAN 22.1 4.92 100.0 1.55 BRAN 20.9 4.18 100.0 1.30



24


-+- SF908·203W

0.55

'#. 0.50 /+:I: +....+ CJ) +........0.45c( .....---+-+-+W i-~0.40> ~ 0.35 ..J :J 0.30::2 :J 0 0.25

0.20

0 10 20 30 40 50 60 70 80 90

CUMULATIVE STREAM %

\0 N

SJ908-203W Cumulative

Stream Yield Ash Yield Ash M1RD 3.5 0.39 3.5 0.39 M1 11.4 0.41 14.9 0.41 M2 22.2 0.42 37.1 0.42 B2 7.9 0.46 45.0 0.43 M3 9.0 0.47 54.0 0.43 GR 3.1 0.50 57.1 0.44 B1 7.0 0.56 64.1 0.45 M4 4.2 0.68 68.3 0.46 B3 2.8 0.70 71.1 0.47 M5 2.0 1.11 73.0 0.49 REDDOG 2.0 2.31 75.1 0.54 BKSH 4.0 2.60 79.1 0.64 REDSH 0.2 3.56 79.3 0.65 BRAN 20.7 5.52 100.0 1.66

Whole Wheat Ash 1.58 Break Flour Yield 17.7

25

CUMULATIVE ASH Group 10A

- +- Bitterroot -0 - 'Cataldo -ll- Skiles

0.55

#. 0.50 :c CI) 0.45« w 0.40> ~ 0.35 ...J :::J 0.30 ~ :::J U 0.25

0.20 0 10 20 30 40 50 60

CUMULATIVE STREAM %

BITITERROOT CATALDO

Cumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash

Ml 12.4 0.30 12.4 0.30 M1 11.9 0.34 11.9 0.34

Bl 11.2 0.33 23.6 0.31 B1 10.3 0.36 22.2 0.35

M2 21.1 0.33 45.3 0.32 M2 18.1 0.39 40.3 0.31

M1RD 3.1 0.34 48.4 0.32 M1RD 3.4 0.40 43.8 0.31

GR 4.1 0.38 53.1 0.33 B2 14.4 0.42 58.2 0.38

B2 14.6 0.38 61.1 0.34 GR 5.0 0.41 63.2 0.39

B3 3.1 0.61 10.8 0.35 B3 3.3 0.83 66.4. 0.41

M3 5.0 0.14 15.8 0.38 M3 1.1 0.91 73.6 0.46

M4 1.2 2.10 11.0 0.40 M4 2.2 1.55 15.8 0.50

M5 0.6 3.08 11.6 0.42 M5 0.9 2.58 16.1 0.52

REDDOG 1.0 2.61 18.5 0.45 REDDOG 2.1 2.94 18.8 0.58

BKSH 3.2 3.50 81.1 0.51 BKSH 3.6 3.91 82.4 0.13

REDSH 0.1 3.68 81.8 0.51 REDSH 0.4 4.10 82.9 0.15

BRAN 18.2 4.68 100.0 1.32 BRAN 11.1 5.92 100.0 1.64

Whole Wheat Ash 1.36 Whole Wheat Ash 1.59

Break Flour Yield 29.0 Break Flour Yield 28.0

70 80 90

1,,0SKILES N

Cumulative

Stream Yield Ash Yield Ash

B1 12.9 0.31 12.9 0.31

M1 11.6 0.34 24.6 0.32

M1RD 3.4 0.31 28.0 0.33

M2 11.0 0.38 44.9 0.35

B2 12.4 0.42 51.3 0.36

GR 5.4 0.43 62.1 0.31

B3 3.3 0.66 66.0 0.38

M3 6.2 0.69 12.1 0.41

M4 1.9 1.22 14.0 0.43

M5 0.1 2.15 14.1 0.45

REDDOG 1.8 2.64 16.5 0.50

BKSH 3.4 3.28 19.9 0.62

REDSH 0.3 3.54 80.2 0.63

BRAN 19.8 3.99 100.0 1.29

Whole Wheat Ash 1.31

Break Flour Yield 28.6

26

CUMULATIVE ASH Group 1 DB

-+- ORCF 102 -0- Cara -i:J.- Xerp'ha

0.55

'#. 0.50 J: CIJ A0.45« w 0.40 ,,._A/V/+> A-A .-.:& ____------A-----A--------- ~x/~ 0.35 A-A- -o~ ~ +-+-...J

o+~~--::> 0.30 ~ ::> 0 0.25

0.20 0 10 20 30 40 50 60 70 80 90

CUMULATIVE STREAM %

t-N

ORCF102 CARA XERPHA


Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash

M1 12.4 0.29 12.4 0.29 B1 8.7 0.30 8.7 0.30 M1 12.1 0.34 12.1 0.34

B1 10.9 0.32 23.3 0.31 Ml 14.6 0.32 23.3 0.31 M1RD 3.8 0.35 15.9 0.34

M1RD 4.5 0.34 27.8 0.31 B2 18.1 0.37 41.4 0.34 M2 19.0 0.37 34.9 0.36

M2 18.6 0.34 46.4 0.32 M2 19.1 0.37 60.5 0.35 B1 9.7 0.38 44.7 0.36

GR 3.7 0.37 50.1 0.33 M1RD 3.4 0.38 63.9 0.35 B2 12.5 0.41 57.2 0.37

B2 12.7 0.39 62.7 0.34 GR 4.9 0.41 68.8 0.35 GR 4.0 0.42 61.2 0.38

M3 6.3 0.61 69.1 0.36 B3 3.3 0.69 72.1 0.37 M3 7.2 0.57 68.4 0.40

B3 3.3 0.69 72.4 0.38 M3 5.2 0.69 77.3 0.39 B3 3.8 0.67 72.1 0.41

M4 2.0 1.05 74.4 0.40 M4 1.5 1.30 78.8 0.41 M4 2.7 0.84 74.8 0.43

M5 0.7 1.79 75.1 0.41 M5 0.5 2.31 79.3 0.42 M5 0.8 2.31 75.6 0.45

REDDOG 2.1 2.75 77.2 0.47 REDDOG 1.9 2.74 81.2 0.47 REDDOG 2.0 2.37 77.6 0.50

BKSH 3.5 3.69 80.7 0.61 REDSH 0.5 3.48 81.7 0.49 REDSH 0.5 3.22 78.1 0.51

REDSH 1.7 3.82 82.4 0.68 BKSH 3.1 3.48 84.8 0.60 BKSH 3.9 3.42 82.0 0.65

BRAN 17.6 4.54 100.0 1.36 BRAN 15.2 4.57 100.0 1.21 BRAN 18.0 4.31 100.0 1.31



27

2009 PNWWQC

FGIS Grain Grade

Olympia, Washington

Sample Variety

1 DIVA

2 LOUISE

3 BZ604-002

4 BZ6M06-1001

51D0599

61D0644

7 ALTURAS

80R2040726

90R2060395

10 STEPHENS

11 ID9364901A

12 BRUNDAGE96

13 KW006

14 BRUNDAGE96

15 KW7003

16 ID0658

17 100660

18 DARWIN

19 SJ908-203W

Class

SWS

SWS

SWS

SWS

SWS

SWS

SWS

SWW

SWW

SWW

SWW

SWW

SWW

SWW

HWW

HWW

HWW

HWW

HWS

Group

1

1

2

2

3

3

3

4

4

4

5

5

6

6

7

8

8

8

9

FGIS Grade Assessment

HDWH/SWH

SWH

SWH

SWH HDWH?

SWH

SWH HDWH?

SWH

SWH

SWH

SWH 00 M

SWH

SWH

SWH

SWH

HDWH

HDWH

HDWH

HDWH

HDWH

28

End-Product Evaluation Form

w o

Question #1 Question #2 Dough/Batter End-Product

Sam Ie Variet Class Grou Ratin Liked/Disliked Comments Performance LikedlDisliked Comments

15 KW7003 HRW 7 3 Good absorption, but weak

farinograph stability. ~-~-,~

4 Slightly short mix time and low

loaf volume.

16 100658 HWW 8 7 Good absorption. Very nice

Farinograph curve.

-~~~

7 Mixed well. Good loaf volume.

Nice loaf of bread.

17 100660 HWW 8 5 Good absorption. Average

farinograph curve. 6

Acce pta bl mix time. Acceptable loaf volume.

18 UIDarwin HWW 8 5 Good absorption. Average

farinograph curve. 6

Acceptabl mix time. Acceptable loaf volume.

19 SJ908-203W HWS 9 2 Very high absorption. ______farin0!;j!aph.

Poor 3 Ok mix time. Poor loaf volume.

Sample Variety Class Group Overall

Acceptability

Question #3

Liked/Disliked Comments

Question #4

Mitigating Physical/Chemical Properties

15 KW7003 HRW 7 3 At this protein level, the sample

was poor. May have performed better if the protein would have been in the same range as other samples.

16 100658 HWW 8 7 Scored the best quality overall. Definitely a Yellow color to the flour. This could

be a negative attribute in some situations.

17 100660 HWW 8 5 Average quality, slightly lower than check due to the protein

level.

Protein was much higher than a typical hard winter wheat flour.

18 UIDarwin HWW 8 6 Slightly better than average.

19 SJ908-203W HWS 9 2 Poorest of the set. Really fell short on quality for 13.0 pro

HWS.

30

PNW WQC 2008 Crop Year End-Product Evaluation Form Page 1

w-

How 10 Score Samples: Rate Samples in Question 1, 2 & 3 on 1-9 scale 5=usable average results. Question #4 provides additional space for comments, if appropriate. For Dough & End-Product score as is. Make allowances and ~djustments to score for questions 3 & 4.

---

Place laboratory data in tab below (preferred) or submit as separate file. Be sure and add company name to fil~.names please.

I 1 poor 9 excellent 1 poor 9 exceRent 1 poor 9 excellent

Question #1 Question #2 Question #3 Question #4L# ;j#/~ t,.o.§' L !Ii >.cP';f

Pacific Northwest Wheat Quality Council 2009

Hard Wheats~ ADM

Smp Variety 15 KW7003 16 100658

17 100660 18 DARWIN

19 5J908-203

Cis HRW HWW

HWW HWW HWS

Location HERMISTON ABERDEEN

ABERDEEN ABERDEEN WESTBRED

Flour

Moisture Ash Protein 13.3 .50 10.0

13.4 .45 12.0 13.9 .48 13.2 13.5 .42 12.0

12.4 .46 13.1

Falling Number

492

440

513 381 395

Starch Damage

10.6 10.6

9.5 9.4

10.5

Faringgra~h

Absorption Peak Stability MTI Absorption 62.2 4 7.5 40 56.0 65 7.5 13 20 58.0

64 8 9.5 30 59.0 64.5 6.5 9 25 58.0 69.6 6.5 5 55 59.0

Mix Time

12

20 12 16 19

Bake

Dough Make-Volume Condition Up Grain

2000 Dead Tough Open

2400 Tough Tough Open 2500 No Elastic 51 Tough Open

2600 Dead 51 Tough Open 2400 Putty Like Tough Open

All doughs were putty-like.No elasticitY,poor dough handling, and poor performance. Would not recommend use of any except for 100658 for strength purposes only. All had poor loaf volume.

W N

32

http:putty-like.No

Pacific Northwest Wheat Quality Council 2009

SOFT WHEATS ~ ADM

w w

_..... __.. etv 1 WA8090

Cis SWS

Moisture 12.2

Flour

Ash Protein 0.38 10.0

Falling Number

359

Alveograllh

P L W 43 117 141

W 53

Cookie Silread

H Factor 494.6 92.9

2 LOUISE SWS 12.0 .39 9.9 385 45 108 140 55.3 492.6 88.6 3 BZ604-002 SWS 12.0 .54 8.7 348 41 72 76 61.3 475.0 77.1 4 BZ6M06-1001 SWS 12.9 .48 10.1 366 48 70 74 63.0 459.6 72.6 5 100599 SWS 12.6 .50 7.6 373 26 94 61 52.0 503.3 96.3 6 100644 SWS 12.6 .49 9.6 405 51 102 129 61.6 473.3 76.5 7 ALlURAS SWS 12.7 .54 10.6 353 29 160 103 57.6 491.0 84.8 8 OR2040726 SWW 12.9 .42 7.5 393 46 59 90 51.0 487.5 95.1 9 OR206395 SWW 12.5 .41 7.2 402 37 71 71 55.3 495.3 89.1 10 STEPHENS SWW 12.5 .40 8.1 381 41 72 79 58.0 482.0 82.7 11 10364901A SWW 12.7 .42 9.1 410 32 128 79 55.6 502.6 89.9 12 BRUNDAGE96 SWW 12.8 .41 9.1 426 36 118 96 53.6 497.0 92.3 13 KW006 SWW 12.6 .45 7.3 397 56 35 67 58.0 494.0 84.7 14 BRUNDAGE96 SWW 12.9 .45 8.0 339 33 88 60 59.6 479.6 80.1 20 BmERROOT SWW 12.2 .46 8.4 333 40 87 91 57.6 484.6 83.7 21 CATALDO SWS 12.1 .49 9.2 361 45 124 154 58.6 490.0 83.2 22 SKILES SWW 11.9 .47 8.9 421 41 128 115 56.0 497.0 88.3 23 ORCFl02 SWW 12.2 .44 8.8 378 46 86 95 58.0 483.6 83.0 24 CARA CLUB 12.8 .44 8.6 377 23 71 47 48.0 513.3 106.4 25 XERPHA SWW 12.6 .37 8.1 368 52 40 70 55.6 487.3 87.6

33

PNW WQC 2008 Crop Year End·Product Evaluation Form

How to SooreSamples: IRate Samples in Question 1, 2 & 3 on 1·9 scale 5=usable average results. Question #4 provides additional space for comments, if appropriate. For Dough & End·Product score as is. Make allowances and adjustments to score for Questions 3 & 4.

Place laboratory data in tab below (preferred) or submit as separate file.

___+ __--jI=Be,sure and add company name to file names please. I 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent

LQueStiOntl1 LQuestlont12'#~'" Quesfiontl3 ~ 7jQuestioni14 ",(§? 7

~~ ~$~ #~~# § ~ ~ ~ ~ #~~~n ,.c,·,}dL'{" . .;' SV>'S,.;,· ··:\;;.~15':.::~ drt;..,,:;:.,··.\.;.::

~ U'I

Comment: Cookie Spread at 9+ is very good. -- Can always make a cookie with Less Spread / More Height; with formula and oven variations. -- Must add other ingredients to make cookie with More Spread/ Less Height.

35

PNW-WQC 2009 CROP YEAR COLLABORATIVE Hard Wheat Samples.

CEAEALFOOD ESSO

220 W. 30th Street - Ogden, Utah 84405

Samp #

0015

0016

0017

Flour Analyses Farinograph Bake Mix Variety I Class I TW I FN Mst 1 Pro I Ash Abs I Arr 1 Pk I MTI 1 Stab Abs Time

KW7003 I HRW I65.4J 500 13.61 9__95 J 0.51 64.7 J 1.5 1 3.4 1 68 1 4.3 65.0 12.0 Bake Method: SDS

Dough Comment: Developed Evaluation/Comments: Very open, very irregular, harsh grain, very low volume

100658 1 HWW 161.71450 13.6111.401 0.45 64.71 4.0 110.51 17 116.31 65.0 22.0 Bake Method: SDS

Dough Comment: Slack Evaluation/Comments: Very yellow colored, open, very irregular, harsh grain, low volume.

100660 1 HWW 160.41430 14.1113.101 0.47 65.3' 3.0 1 7.5 , 40 1 8.4 1 65.0 20.0 Bake Method: SDS

Dough Comment: Developed Evaluation/Com ments: Open, irregular, thick walled, harsh ~rain, extremely low volume.

Dough Score

8.0

6.5

8.0

0018 IDARWIN 1 HWW 163.91430 13.91 11.80 1 0.43 65.81 3.0 1 7.3 1 35 I 9.9 66.0 19.0 6.0 Bake Method: SDS

Dough Comment: Slack Evaluation/Comments: Very open, very irregular, harsh grain, very low volume.

0019 SJ908-203W 1 HWS 167.51390 13.4112.701 0.47 68.11 3.0 I 6.0 I 57 1 6.6 66.0 1~·9L2.5 Bake Method: SDS

Dough Comment: Bucky Evaluation/Comments: Slightly open, Slightly irregular, coarse grain, average volume

VollCollGrnlTxtlExt 2750 1 5 1 4 1 4 1 3

2809 1 2 1 5 1 4 1 4

25151 2 1 5 1 4 1 1

2691 1 3 1 4 1 4 1 1 •

2868 I 5 I 6 1 5 I 5

W 0'1

36

PNW·WQC 2009 CROP YEAR COLLABORATIVE CElEALFOOD Soft Wheat Samples

220 W. 30th Street - Ogden, Utah 84405

Flour Analyses Farinograph

#

Samp FN I Mst I Pro I Ash Abs I Arr 1 Peak I MTI I Stab

0001 Variety I Class 1 TW

430 I 12.6 • 9.65 i 0.38WAS090 1 SWS 163.8 54.0 I 1.0 I 4.9 I 40 I 10.0 Evaluation/comments Good test weight, low absorption

0002 LOUISE 1 SWS 163.3 410 J 12.2 I 9.75 J 0.39 54.6 • 0.9 J 3.2 1 40 1 9.5 Evaluation/comments Good test weight, low absorption

0003 BZ604-002 I SWS 164.3 305 I 12.2 I 8.25 I 0.52 57.4 I 1.3 I 2.5 I 95 I 4.0 Evaluation/comments Good test weight, good absorption, slighlty low protein

0004 BZ6M06·1001 1 SWS J 63.6 315 J 13.1 I 9.70 I 0.49 61.0 1 1.4 J 2.5 J 110 1 2.6 Evaluation/comments Good test weight, very ~ absorption

0005 ID0599 I SWS 1 61.5 1 345 2.8 I 7.25 1 0.49 1 51.8 1 0.7 I 2.5 I 95 I 4.8 I Evaluation/comments Low protein, very low absorption !

0006 ID0644 I SWS 160.5 390 I 13.0 1 9.30 1 0.50 58.1 1 1.2 1 3.2 1 65 I 6.0 Evaluation/comments Average test weight, good protein, and absorption

0007 ALTURAS 1 SWS J 60.5 330 1 13.1 110.10J 0.51 54.2 I 1.5 I 3.6 1 80 I 5.5 Evaluation/comments Average test weight, slightly hi protein, low absorption

0008 400 I 12.9 1 7.20 1 0.39 OR2040726 I SWW 162.4 52.6 1 1.2 I 1.8 1 85 I 4.2 Evaluation/comments Good test weight, low protein and absorption

0009 0R2060395 I SWW 160.2 380 I 12.9 I 7.20 1 0.40 53.1 J 1.21 1.6 1 80 1 3.7 Evaluation/comments Low protein, very low absorption

0010 ISTEPHENS 1 SWW 161.2 420 1 12.4 1 7.70 1 0.41 54.4 1 1.2 I 1.9 1 85 I 2.6 Evaluation/comments Low protein, and absorption

0011 ID9364901A I SWW 163.8 420 I 13.0 1 8.70 1 0.42 54.41 1.3 1 2.7 I 110J 2.8 Evaluation/comments Good test weight, low absorption

0012 BRUNDAGE96 1 SWW J 65.1 420 1 13.1 J 8.80 J 0.42 55.4 1 1.2 i 2.9 1 90 I 4.3 Evaluation/comments Very good test weight, average protein and slightly low absorption

500 1 12.7 I 7.10 1 0.43 0013 IKWOO6 I SWW 167.1 56.7 I 1.2 1 1.8 I 85 J 2.5 Evaluation/com ments Excellent test weight, low protein

0014 BRUNDAGE96 I SWW 161.7 310 I 12.9 1 7.75 1 0.43 53.5 1 1.1 1 1.9 1 100 I 3.0 Evaluation/comments Low protein and absorption

0020 BITTEROOT 1 SWW 162.9 390 1 12.0 I 8.40 I 0.43 55.0 1 1.2 I 2.0 80 I 3.8 Evaluation/comments Fair overall

0021 CATALDO I SWS I 63.5 1 390 1 12.1 1 9.05 1 0.46 52.8 J 1.3 I 3.8 J 50 I 8.8 Evaluation/comments Good test weight, low absorption

0022 SKILES J SWW J 62.8 430 1 12.0 1 8.80 J 0.45 54.2 1 1.2 1 3.0 1 50 I 7.2 Evaluation/comments Good test weight, low absorption

0023 ORCF102 1 SWW 162.0 410 1 12.2 i 8.50 I 0.42 55.8 1 1.2 I 2.4 I 70 J 4.8 Evaluation/comments Good test weight, slightly low absorption

0024 CARA I CLUB 162.2 430 I 12.8 i 8.40 1 0.43 50.4 J 1.0 1 1.6 1 120 1 2.1 Evaluation/comments Good test weight very low absorption

0025 XERPHA J SWW 162.1 450 1 12.8 1 8.15 J 0.36 56.1 1 1.0 1 1.8 1 65 I 5.0 Evaluation/comments Good test weight, low protein

37


w 00

How 10 Score Samples: Rate Samples in Question 1, 2 & 3 on 1-9 scale 5=usable average results. Question #4 provides additional space for comments, if appropriate. For Dough & End-Product score as is. Make allowances and adjustments to score for questions 3 & 4.T····· Place laboratory data in tab below (preferred) or submit as separate file.

Be sure and add company name to.!i!e. names please.

1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent

Question #1 Question #2 Question #3 Questionft4

L~ ~~ /~~~0L

---

w 1,0

Sample Description Mst Ash Pro SRC

Water SRC

Lactic SRCCarb SRC

Sucrose Cookie Width

Cookie Thick

Cookie Cookie Bake Ratio Comment

0001 SWS WAS090 PULLMAN KIM KIDWELL 12.55 0.378 9.84 53.5 124.1 73.1 100.9 488 59 82.7 0002 SWS LOUISE PULLMAN KIM KIDWELL 12.27 0.387 9.50 54.7 129.1 74.9 103.1 487 60.5 80.5

0003 SWS BZ604-002 BOZEMAN DALE CLARK 12.25 0.523 8.47 58.4 88.7 78.0 109.6 480 65 slightly

73.8 dry/stiff dough 0004 SWS Bl6M06-1001 BOZEMAN DALE CLARK 13.21 0.478 10.00 63.2 85.4 85.9 115.4 482 68.5 67.4 dry. stiff 0005 SWS 100599 ABERDEEN JIANLI CHEN 12.95 0.486 7.39 55.0 86.4 71.6 91.9 505 58.5 86.3 0006 SWS 100644 ABERDEEN JIANLI CHEN 12.92 0.498 63.0 97.5 77.9 98.2 470 65.5 71.8 slightly dry 0007 SWS ALTURAS ABERDEEN JIANLI CHEN 13.28 0.514 10.41 57.1 107.6 70.0 97.9 495 61.5 80.5

0008 SWW 0R2040726 PENDLETON JIM PETERSON 12.93 0.377 7.33 58.3 107.0 74.4 98.9 483 59.5 bright ,.ellow

81.2 dough color

0009 SWW OR2060395 PENDLETON JIM PETERSON 12.89 0.400 7.20 57.0 97.9 76.7 98.5 488 58 bright ,.ellow

84.1 dough color

0010 SWW STEPHENS PENDLETON JIM PETERSON 12.66 0.391 7.95 59.1 94.2 76.2 99.7 474 61 bright ,.ellow

77.7 dough color 0011 SWW ID9364901A MOSCOW BOB ZEMETRA 13.05 0.429 8.85 54.7 106.0 75.1 101.4 497 60.5 82.1 0012 SWW BRUNDAGE96 MOSCOW BOB ZEMETRA 13.04 0.427 8.83 56.8 107.0 75.4 93.2 494 62.5 79 0013 SWW KW006 HERMISTON MAT KOLDING 12.82 0.438 7.18 62.4 78.7 79.2 96.0 480 65 73.8 slightlvdry 0014 SWW BRUNDAGE96 HERMISTON MAT KOLDING 13.07 0.453 7.88 57.5 80.9 74.2 94.2 485 63 77 0020 SWW BITTEROOT BLEND OVA 12.36 0.437 8.26 58.3 98.1 73.9 94.4 487 62.5 77.9 0021 SWS CATALDO BLEND OVA 12.42 0.476 9.10 57.3 111.6 71.0 98.5 496 61 81.3 white dough 0022 SWW SKILES BLEND OVA 12.07 0.444 8.66 500 58.5 85.5 white dough 0023 SWW ORCF102 BLEND OVA 12.37 0.430 8.54 477 60.5 78.8 0024 CLUB CARA BLEND OVA 13.00 0.428 8.42 503 54.5 92.3 slightlywet

0025 sww XERPHA BLEND OVA 12.82 0153_]93__ 485 58 bright white

__8~ dough color

Sample Description Mst Ash Pro SRC

Water SRC Lactic SRCCarb

SRC Sucrose

Proof Time BakeAbs

Bake Mix Bake Vol

Vol Comment

0015 HRW KW7003 HERMISTON MAT KOLDING (WFN 464) 13.11 0.498 9.97 70.2 110.7 92.1 103.0 75 59.0 6.0 2400 peor

0016 HWW 000658 ABERDEEN JIANLI CHEN (WFN 370) 13.28 0.434 12.03 72.8 148.3 93.4 116.8 67 61.5 16.0 2650 acceptable 0017 HWW OD0660 ABERDEEN JIANLI CHEN (WFN 423) 13.74 0.457 13.56 70.4 142.0 90.3 113.9 72 65.0 13.0 2550 low 0018 HWW DARWIN ABERDEEN JIANLI CHEN IWFN 370) 13.50 0.416 11.89 70.4 142.4 74.5 107.4 75 62.0 15.0 2550 low 0019J-iWS SJQ08-203W WESTBRED DALE CLARK IWFN 339) 13.09 0.448 13.10 73.9 126.2 94.9 116.2 73 65.5 12.0 2450 low

39 CcIlAy6.

---

o "'"

Dough Dough Dough Dough Handling Handling Dough Handling Dough Handling Dough External External Internal

Samole Descriotion Sponge

. (5)Sponge

Comment Handling Mix (20)

Mix Comment

Handling Cut (20)

Cut Comment

Handling Total (45)

Total (10)

Total Comment

Color (10)

Internal Color Comment

insufficient, slightly slightly cream}dbright(

0015 HRW KW7003 HERMISTON MAT KOLDING (WFN 464) 3 dry, bold 113 aood 18 good 39 6 raaaed 10 unbleached)

very creamy( unble

ached

creamylbright(

0016 HWW 000658 ABERDEEN JIANLI CHEN (WFN 370) 4 bold 17 slightly dead 18 good 39 8

slightly ragged, slightly uneven 7

slightly slightly 0017 HWW 000660 ABERDEEN JIANLI CHEN (WFN 423) 5 dry, bold+ 18 good 17 gassy 40 9 aood 10 unbleached)

slightly creamylbright I(unbleached)0018 HWW DARWIN ABERDEEN JIANLI CHEN (WFN 370) 4 bold 18 good 18 good 40 9

Slightly ragged 7

insuffiCient, very slightly slight creamy

0019 HWS SJ908-203W WESTBRED DALE CLARK (WFN 339) 4 slightly dry 18 good 18 good 40 6 capping 9 ( unbleached)

Sample Description

Internal Grain (15)

Internal Grain

Comment Internal

Bodv(10)

Internal Body

Comment

Internal Texture

(10)

Internal Texture

Comment Internal

Total (45) Wiggle Wiggle Value

Sponge and

Dough Total (100)

0015 HRW KW7003 HERMISTON MAT KOLDING (WFN 464) 13 good 10 very good 8 slightly harsh 41 SHORT -5 81

0016 HWW 000658 ABERDEEN JIANLI CHEN (WFN 370) 10

slightly open,

slightly irregular 9 aood g aood 35 MEDIUM -2 80

0017 HWW 000660 ABERDEEN JIANLI CHEN (WFN 423) 7 open,

irregular 9 good 9 oood 35 LONG 0 84

0018 HWW DARWIN ABERDEEN JIANLI CHEN (WFN 370) 11 slightly ooen 10 veryaood 10 silkv 38 LONG 0 87

0019 HWS SJ908-203W WESTBRED DALE CLARK (WFN 339) 9

slightly open,

slightly round, slightly

irregular 9 good 9 good 36 MEDIUM -2 80 I

40

o u CI)-

~

PNW WQC 2008 Crop Year End-Product Evaluation Form

How to Score Samples: Rate Samples in Question 1, 2 &3 on 1-9 scale 5=usable average results. Question #4 provides additional space for comments, if appropriate. For Dough & End-Product score as is. Make allowances and adjustments to score for questions 3 &4.

------

Place laboratory data in tab below (preferred) or submit as separate file. Be sure and add company name to file names please.

--- ---- I-- ----- --

r------- 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Queslion#1 Queslion#2 Question tI3 Question #4

----

/ ~# /J:-O(!:' L #. #,~IQ#L (;-q, #~ ~-:'b-C; ~~ J#~ *'~ ;c,~~,;,,

2009 KRAFT NABISCO TOLEDO FLOUR MILL

PACIFIC NORTHWEST WHEAT QUALITY COUNCIL COLLABORATIVE BAKING TEST

fS

SAMPLE . VARIETY CLASS MOISTURE PROTEIN

14%MB

ASH 14%

MB P

ALVEO

L W

SOLVENT RETENTION CAPACITY (SRC)

WATER" Na2C03** SUCROSE*** LACTIC ACID

1 WA8090 SWS 12.4 9.93 0.40 46 111 148 52.25 70.00 96.88 122.27

2 LOUISE SWS 12.0 9.57 0.39 47 103 143 52.75 71.95 98.85 121.94

3 BZ604-002 SWS 12.0 8.64 0.54 36 83 72 56.35 77.05 104.24 81.38

4 BZ6M06·1001 SWS 13.0 10.13 0.49 46 74 74 58.74 80.21 113.53 75.49

5 ID0599 SWS 12.7 7.58 0.47 25 101 63 52.90 68.34 90.87 82.72

6 ID0644 SWS 12.6 9.51 0.48 48 101 123 56.60 75.77 100.29 84.38

7 ALTURAS SWS 13.0 10.46 0.53 29 139 97 50.77 68.27 101.34 101.18

8 OR2040726 SWW 12.5 7.43 0.38 39 79 92 56.22 73.80 95.25 89.20

9 OR2060395 SWW 12.6 7.25 0.41 33 74 64 53.20 70.55 96.91 84.25

10 STEPHENS SWW 12.4 8.00 0.39 37 70 68 56.01 73.91 97.22 71.80

11 ID9364901A SWW 12.7 8.86 0.43 28 104 63 52.31 73.26 101.64 87.05

12 BRUNDAGE96 SWW 12.8 8.92 0.43 31 100 76 51.70 71.98 96.27 89.84

13 KW006 SWW 12.7 7.21 0.44 51 32 57 55.86 77.26 99.33 69.37

14 BRUNDAGE96 SWW 12.8 7.97 0.45 29 66 48 52.97 71.33 93.84 72.73

20 BITTERROOT SWW 12.4 8.43 0.43 39 80 86 53.38 70.40 93.53 91.17

21 CATALDO SWS 12.1 9.11 0.47 39 129 135 54.14 70.55 96.47 104.69

22 SKILES SWW 11.8 8.75 0.47 38 82 87 53.15 71.88 102.04 93.78

23 ORCF102 SWW 12.1 8.66 0.43 43 63 79 55.64 73.03 98.05 82.42

24 CARA CLUB 12.8 8.57 0.41 19 56 30 50.97 64.95 84.62 68.03

25 XERPHA SWW 12.6 7.98 0.35 53 50 82 57.23 73.09 94.97 76.82

42

Krusteaz, Continental Mills Seattle, Washington

CONTINENTAL MILLS


Rate Samples in Question 1, 2 & 3 on 1-9 scale 5=usable average results. Question #4 provides additional space for comments, if appropriate. i-

Place laboratory data in tabllEllow (preferred}~or submit as separate file,


Question #1 Question #2 Question #3 Question #4

L~ ~ p' /!l> ~ (Ji#' 0~ ~0 "" .;;,

Continental Mills Form

Sample Variety Group Class pH Protein Ash Bostwick

(cm) Height (in) Diameter (in) 10 -14 em 1.42-1.89 in 3.90-4.55 in

1 WA8090 1 SWS 5.3 10.2 0.38 11.25 1.75 4.60 , 2 LOUISE 1 SWS - 9.7 0.39 - - -

3 BZ604-002 2 SWS 5.3 8.8 0.46 12.50 1.37 -4 BZ6M06-1001 2 SWS 5.1 10.3 0.46 9.50 1.58 -

5 100599 3 SWS - 7.9 0.48 - - -6 100644 3 SWS 5.0 9.7 0.49 10.75 1.70 4.49 7 ALTURAS 3 SWS 5.2 10.6 0.52 12.75 1.47 4.57

-I:..:.. , -I:..:..

8 OR2040726 4 SWW 5.1 7.7 0.39 14.00 1.5 4.60 I

9 OR2060395 4 SWW 5.1 7.6 0.41 14.25 1.33 4.77 10 STEPHENS 4 SWW 5.3 8.2 0.40 12.75 1.48 4.37

11 J09364901A 5 SWW 5.3 9.2 0.44 14.50 1.27 4.47 12 BRUNOAGE96 5 SWW 5.3 9.2 0.44 12.75 1.32 4.60

44

PNW 2009 - Hard Wheat (Bread Machine)

Continental Mills Form

Sample Variety Group Class Falling No Protein Ash Height Dome Sides Cells Aroma Flavor Texture Overall 15 KW7003 7 HWW 464 10 0.50 6.5 9.0 8.5 9.0 9 9 7 6.5

16 100658 8 HWW 370 12.2 0.43 6.9 8.5 8.5 9.0 8 9 9 7.0 17 100660 8 HWW 423 13.5 0.47 7.3 9.0 8.5 9.0 9 9 9 8.0 18 DARWIN 8 HWW 370 12.2 0.42 6.8 9.0 8.0 9.0 9 9 9 7.0

19 SJ908~203W_._-- ---~ 9 -- HWS 339 13.3 0.46 6.4 8.5 8.5 7.5 9 8.5 8 6.5

.j::.. VI

45

Roman Meal

PNW 2009 Flour Samples for Breadbaking Quality Sample Variety! Class Flour Mixograph 1 Lb Sponge & Dough Bread

Pro. Moist. Abs. Mix. Abs. Mix. Vol.

No. Name % % % Min % Min cc

RM Control ADM Com. C 12.3 13.0 64.0 4:30 62 47/8 2900

PNW-0015 KW7003 HWW 10.0 13.5 57.0 2:15 62 23/4 2300 ~NW-0016 100658 HWW 12.2 13.6 63.0 3:10 63 3 2600 0\

HWW 13.5 65.0 21/4rNW- 0017 100660 14.1 2:45 63 2575 PNW-0018 Darwin HWW 12.2 13.9 66.0 2:40 64 3 2575 PNW- 0019 5J908-203W HWS 13.3 13.5 68.0 2:35 66 2 2500

Crumb Color

Scorea Scoreb

S 9

U 7

Q+ 4

Q 5 S-Q 6 Q-S 8

a Crumb score S = Standard, U = Unsatisfactory, Q = Questionable

b Color score ranked from 1-10, 10 =very white and 1 =very colored (yellow or gray, etc.)

C Commercially available bread baking flour with protein +/- 0.3%

46

01/04/2010 12:09 IFAX [email protected] -+ Steve Buckholdt raJ 0011001

47

mailto:[email protected]


11 poor 9 excellent 11 poor 9 excellent 11 poor 9 excellent 1 I SYr1!l~enta Question #1 Question If2 Ouestion#3 Question #4

h& ~ ~~ /L ~ ~~0L L #'()o> # ~~ .~ ~~0"~~~ *'~ ~ ~~ 0(!! ~ "c'P 0~ Variety Sample# Product (:l$ !-ikedJJ:lisliked Com merts «,,

Syngenta Lab Data

Lab FlrPro Fir Pk Mixo Bake Bake Pred Pred SRC SRC-No Class Variety as is %M Time PkHt Tol Absor TR Cdiam TGrain Abs MixTime Loaf Grain Tex Color Loaf LoafDiff H2O SRC-LA SRC-SC SUC

9=exc 9=exc 9=exc 9=exc 9=exc 1 sws WA8090 17.2 5 55.2 115.6 71.3 95.1 2 sws LOUISE 17.1 3 56.8 119.2 74.3 100.0 3 SWS BZ604-002 16.8 5 59.9 84.3 78.4 104.1 4 sws BZ6M06-1001 16.0 1 61.0 79.3 83.4 111.4 5 sws 100599 17.3 7 55.4 82.6 67.1 89.7 I 6 sws 100644 16.8 5

. 61.3 91.0 75.0 97.9

7 sws ALTURAS 16.8 5 53.1 102.2 70.7 97.4 8 sww OR2040726 16.9 3 56.3 99.4 72.0 94.5· 9 sww OR2060395 17.4 5 55.9 88.5 73.1 93.7 10 sww STEPHENS 16.9 7 58.1 87.0 75.6 96.7 11 sww 109364901 A 17.4 5 56.8 94.6 72.6 95.8 12 sww BRUNDAGE96 17.8 7 55.5 97.2 72.6 92.5

KW006 17.0 3 59.2 72.2 77.3 ...~~

13 sww 95.8 ~ $WW BRUNDAGE96 16.9 3 55.2 75.1 70.5 89.7

~ .J,l''V KW7003 ...

9.9 13.37 2.00 5.10 969 62.0 3 62.0 2.1 810 6 6 784 2715 7 - r-\O 100658 11.9 13.42 3.00 5.15 1186 66.5 6 66.5 3.2 1095 5.5 7 4 914 182

-16 ~ •••• V

- 17 HWW 100660 13.3 13.95 2.75 5.60 446 67.0 1 67.0 2.5 1105 6 7 6 1005 101

i 18 HWW DARWIN 11.8 13.69 2.75 5.40 1050 65.0 5 65.0 2.5 1105 4.5 7 7 907 198 19 HWS SJ908-203W 13.0 12.92 2.00 5.85 976 67.0 2 67.0 2.1 995 5.5 7 8 982 13 20 sww BITTERROOT 17.2 5 58.4 90.7 74.3 93.4 21 sws CATALDO 17.3 3 56.0 105:6 73.7 95.7 22 sww SKILES 17.4 5 56.2 102.9 73.7 98.4 23 sww ORCF102 17.5 7 58.2 86.8 75.5 96.8 24 CLUB CARA 17.7 7 52.6 67.5 66.7 81.6 25 sww XERPHA 17.2 7 57.0 84.0 70.9 91.2 ...-~

49

California Wheat Quality Laboratory Woodland, California

CALWQL

California Wheat Commission

1 poor 9 excellent Question #1

~~~ ~'Ii

~ Variet'

Montana State University Wheat Quality Laboratory Bozeman, Montana

MSUWQL


How to Score Samples: Rate Samples in Question 1,2 & 3 on 1-9 scale 5-usable average results. Question #4 provides additional space for comments,iL~priate. For Dough & End-ProductscQre as is. Make allowances al1'" ~c~ L ~ ~ ~~L ~~ ~.q; ~v c,o 1:>v(}

100660 17 bread & noodle 6.3 7.1 8 nice 10.27

DARWIN 18 bread & noodle 5.7 7.3 7 nice loaf 8.89'

SJ908·203W 19 bread & noodle 6.0 handled nice 5.2 good H20 absorption 6 volume acceptable 8.011

BITIERROOT 20 cookie 5.0 6.9 6 Spread & TGS are nice. Mix average.

CATALDO 21 cookie 6.5 7.0 7 Good spread. Somewhat nicer TGS.

SKILES 22 cookie 6.3 6.3 6 Good spread. TGS a little less than average.

ORCF102 23 cookie 6.0 3.9 5 Spread acceptable. but could be beHer. TGS could improve.

CARA 24 cookie 7.5 7.8 8 Best cookie of the OVA samples. Good spread & TGS.

XERPHA 25 cookie --- ..l-L 6.0 7 Nice spread. TGS could improve.

51

MSU End-Product Evaluation 2009 (2)

Montana State University Bread, Noodle & Cookie Data

BREAD

16 ID0658 JIANLI CHEN HWW MH 4 3.1 64.2 4.2 72.9 1180 8 17 ID0660 JIANLI CHEN HWW MH 1 2.6 65.7 3.3 73.4 1170 7 18 DARWIN JIANLI CHEN HWW 3.8 73.0 1155 8H 4 2.4 63.3 19 3.1 75.7 1060 7MH 2.4 68.5

NOODLES

VI N

SAMPLE 15 KW7003 MAT 16 100658 JIANLI 17 100660 JIANLI 18 DARWIN JIANLI 19 SJ908-203 DALE

KOLDING CHEN CHEN CHEN CLARK

I c 1: ~ e.. ;:)

0 .c 0

1i! !..

89.32 86.58 84.73 87.30 87.56

~ . ~ Q... :::I

~ 0

'til « co

0.08 -0.46 0.48 0.17 0.79

Noodle Color

'i iii ~0 m'iii c .> 1: c. .~

QI QI l!!;:) e. aI Q.-.. 5.. ;:) ;:) 0 00 .c .c .c

i!1i ....0 N 'til 'til 'til :a . '(It...I

11.91 83.21 0.25 19.45 78.03 -0.17 17.63 74.46 1.20 15.10 78.41 0.52 11.98 79.55 1.15

I iii >. QI ;:)

iii -;: ;:) 0 .c i!1i 1i! :a

16.81 29.03 25.90 22.99 18.11

~ ~ .c 0-~ :is 19 I/) « ...I

5 0 .c i!1i 9 7 5 7 7

~ U I/)

.! "0

1 348 309 263 312 306

c E 0

1i! II)

:I c '61 C ·c It

0.919 0.931 0.943 0.951 0.932

c E 0

1; II)

m c .~ en QI.c cen c .~ en 'iii QI 'E c QI.c "a .c :¥ co .c 0 ::t 0 I/) 0 -25.2 1101 576 0.898 0.497 -52.9 1230 715 0.940 0.556 -35.6 1239 693 0.950 0.563 -36.3 1156 668 0.928 0.545 -42.7 1230 694 0.927 0.565 ----- ------

c E It) .... co fi c QI> 'iii QI .c :¥

-23.4 -32.7 -34.4 -29.4 -39.1

c's It)

1i! en

~ c 'E co ::t 906 1052 1028 969 988

c's It)

1i!

!II c 1 .c 0

404 550 550 490 518

COOKIES

SAMPLE SPREAD TOP GRAIN

1 WA8090 KIM KIDWELL 1 8.33 7.0 2 LOUISE KIM KIDWELL 1 8.18 4.0 3 BZ604-00~DALE CLARK 2 8.04 4.5 4 BZ6M06-1·DALE CLARK 2 7.73 1.0 5 ID0599 JIANLI CHEN 3 8.41 7.3 6 100644 JIANLI CHEN 3 7.99 3.5 7 ALTURAS JIANLI CHEN 3 8.06 3.0 8 OR204072 JIM PETERSC 4 8.06 4.0 9 OR206039 JIM PETERSC 4 8.25 6.5

10 STEPHEN JIM PETERSC 4 8.10 3.0

SAMPLE SPREAD TOP GRAIN

11 109364901 ZEMETRA MOSCOW 5 8.44 3.5 12 BRUNDAC ZEMETRA MOSCOW 5 8.08 3.0 13 KW006 KOLDING HERMISTON 6 8.20 4.5 14 BRUNDACKOLDING HERMISTON 6 8.11 4.0 20 BITTERROOT BLEND'SWW 10 8.23 7.0 21 CATALDO BLEND SWS 10 8.28 6.0 22 SKILES BLEND SWW 10 8)28 4.5 23 ORCF102 BLEND SWW 10 8.10 2.5 24 CARA BLEND CLUB 10 8.30 7.3 25

---- XERPHA BLEND SWW 10 8.28 4.0

52

Montana State University 2009


How to Score Samples: Rate Samples in Question 1,2 & 3 on 1-9 scale 5-usable average results. Question #4 provides additional space for comments, if appropriate. For Dough & End-Product score as is. Make allowances and adjustments to score for questions 3 & 4.

Place laboratory data in tab below (preferred) or submit as separate file.

University of Idaho


Question #1 Question #2 Question #3 Question #4

L~ ~p /~

VI ~

University of Idaho Entry Variety

1 WA8090 2 LOUISE

3 BZ604-002 4 BZ6M06-1001

5 100599 6 100644 7 ALTURAS

8 OR2040726 9 OR2060395 10 STEPHENS 11 109364901 A 12 BRUNDAGE96

13 KW006 14 BRUNDAGE96 15 KW7003 16 100658 17 100660 18 DARWIN 19 SJ908-203W 20 BITTERROOT 21 CATALDO 22 SKILES 23 ORCF102 24 CARA 25 XERPHA

11 =weak, 8=very strong

Class

SWS SWS

SWS SWS SWS SWS SWS SWW SWW SWW

SWW SWW SWW SWW HWW

HWW HWW HWW HWS SWW SWS SWW SWW CLB SWW

Flour Mixo Mixo Mixo Protein Peak Height Tolerance

min. em degrees 10.2 3 5.4 78 9.7 3 4.6 79

8.8 1.9 5.7 72 10.3 1 5.5 60 7.9 2.5 4.9 79 9.7 2 4.8 71 10.6 2.5 5.8 65 7.7 2.5 4 81 7.6 2.6 4.5 80 8.2 1.1 4.6 80

9.2 1.9 5.7 74 9.2 1.9 4.6 78 7.5 2 4.8 75 8.2 2 4.5 72 10 2 6.7 74

12.2 2.3 7 74 13.5 2.7 7.2 57 12.2 2.5 6.9 69 13.3 2.6 7.4 58 8.3 2.5 5.2 77 9.3 2.1 4.9 73 8.4 2 5.4 77 8.7 1.6 4.8 81 8.5 1.3 4.3 79 8.5 2 4.6 76

Mixo Mixing Dough Loaf Absorption Time Strength Volume

% min. 1_81 cc 57 58

56 59

55 58 59

55 55 55

57 57

55 56

57 2 3 950 60 2.4 5 1125 62 2.2 5 1200 60 2.2 5 1125 61 2 5 1025 56 57 56 56 55 56

I

I

54

Univ of Idaho mixo_ bread bake

V\

V\

University of Idaho Flour 24 hour noodle dough color RVA(cP) ~ Entry Variety Class Protein LO aO bO L24 a24 b24 Ldiff Peak 1 Trough1 Breakdown FinalVisc Setback PeakTlme PastingTemp

1 WAB090 SWS 10.2 84.2 -1.6 22.6 76.3 1.3 23.8 -8.0 1560 231 1329 2612 2381 8.533 84.45 2 LOUISE SWS 9.7 84.8 -2.2 22.8 76.1 1.1 24.7 -8.7 1533 174 1359 2910 2736 8.733 84.45 3 BZ604-002 SWS 8.8 84.8 -2.3 23.1 72.8 1.2 23.8 -12.0 2076 369 1707 1383 1014 8.1996 81.75 4 BZ6M06-1 001 SWS 10.3 84 -1.4 20.5 69.3 1.1 19.8 -14.8 2559 255 2304 2142 1887 8.4663 82.45 5 100599 SWS 7.9 85.3 -1.8 21.4 77.4 1.1 21 -7.9 1502 161 1341 2350 6 100644 SWS 9.7 85.9 -1.9 21.8 75.8 0.6 24.3 -10.1 2289 235 2054 2743 2508 7 ALTURAS SWS 10.6 83.9 -1.2 22.3 77.8 1.6 21.7 -6.1 2429 259 2170 2198 1939 8 0R2040726 SWW 7.7 86.8 -2.6 25.2 78.7 0.3 28.7 -8.1 1381 184 1197 2851 1583 9 0R2060395 SWW 7.6 83.7 -3 26.3 79.1 0.5 26.8 -4.6 1355 160 1195 2671 1483 10 STEPHENS SWW 8.2 86.1 -2.8 27.2 79.6 0.1 28.9 -6.6 1291 133 1158 2658 2525 11 109364901A SWW 9.2 84.2 -2.3 26.7 75.9 1 27.1 -8.4 1836 154 12 BRUNOAGE96 SWW 9.2 84.5 -2.3 26 75.5 1.2 26.3 -9.0 1438 159 1279 2599 2440 13 !(w006 SWW 7.5 87.5 -2.6 21.8 81.5 0.6 22.9 -6.0 1620 173 1447 2378 2205 8.533 84.45

L14 BRUNOAGE96 SWW 8.2 86.2 -1.8 20.7 76.6 1.1 22.8 -9.6 1174 294 880 1353 1059 7.9996 82.9

15 KW7003 HWW 10 87.5 -1.6 18.2 77.1 0.7 20.7 -10.4 1815 217 1598 2489 2272 8.5996 85.2

16 100658 HWW 12.2 85 -1.8 27.1 76.5 0.6 31.7 -8.5 1731 234 1497 2720 2488 8.5996 84.8

17 100660 HWW 13.5 84.8 -1 22 75.7 1.3 26.8 -9.1 1575 196 1379 2733 2537 8.5996 85.85

18 10ARWIN HWW 12.2 86.1 -1.4 21 77.6 1 26.2 -8.4 1708 220 1488 2468 2248 8.533 84.8 19 ISJ908-203W HWS 13.3 85.7 -0.9 18 77.1 1.2 22.7 -8.6 1378 332 1046 1542 1210 20 21 CATALOO SWS 9.3 85.5 -1.6 19.9 79.6 1.2 23.1 -5.9 2623 321 2302 2645 2324 22 SKILES SWW 8.4 85.4 -2.3 24.4 77.1 0.6 25.7 -8.2 1754 190 1564 3034 2844 23 ORCF102 SWW 8.7 85.6 -2.4 23.3 77.3 0.5 25.5 -8.3 1423 193 1230 2469 2276 24 CARA CLB 8.5 84.6 -2.2 25.7 75.1 1.2 23.5 -9.5 1875 297 1578 2927 2630 25 XERPHA SWW 8.5 87.9 -2.2 19.8 82.1 0.8 22.5 -5.8 1202 223 979 2210 1987

55

Univ of Idaho noodle_rva

I.Il 0\

University of Idaho Mkt. Entry Variety Class

1 WA8090 SWS 2 LOUISE SWS 3 BZ604-002 SWS 4 Bz6M06~1001 SWS

5 ID0599 SWS 6 ID0644 SWS 7 ALTURAS SWS

8 OR2040726 SWW 9 0R2060395 SwW 10 STEPHENS SWW

11 ID9364901A SWW 12 BRUNDAGE96 SWW 13 KW006 SWW 14 BRUNDAGE96 SWW 15 KW7003 HWW

16 ID0658 HWW 17 100660 HWW 18 DARWIN HWW

19 SJ908-203W HWS

20 BITTERROOT SWW 21 CATALDO SWS 22 SKILES SWW 23 ORCF102 SWW 24 CARA CLB 25 XERPHA SWW

10= no i~l~nding, 9=many small islands

Flour Cookie Top Protein Diameter Grain

em 0-91

10.2 8.5 2 9.7 8.6 2

8.8 8.3 2 10.3 7.9 1

7.9 8.6 3 9.7 8.0 2

10.6 8.4 1

7.7 8.4 3 7.6 8.5 2 8.2 8.2 2

9.2 8.5 1 9.2 8.4 2

7.5 8.2 2 8.2 8.4 3 10

12.2 13.5 12.2

13.3

8.3 8.4 4 9.3 8.4 2 8.4 8.6 5 8.7 8.3 3 8.5 8.8 6 8.5 8.5 2

SRC Water Sucrose Na2C03 LacticAcid

49.8 99.7 71.1 112 51 103.9 73.1 114.9

56.6 102.1 77.6 80.8 59 110.2 83.8 83.4

51 94.1 67.4 78.9 53.9 98.3 71.2 88 50.8 102.5 66.2 99.1

53.8 94.3 70.9 93.8 •---

53.4 97.5 72.7 84.2 54.7 100.2 73.3 85 52.7 102.7 73.8 93.7 52.3 101.1 72 97.6

55.4 104.2 77.2 70.1 53 96.3 70.9 73.3 64 104 89.4 105.1

68.6 110.1 93.7 140.2 65.4 111.9 87.9

c----- -----134.7

59.4 109.3 87.9 137.2

69 111.5 92.2 132.8

53.6 97.6 70.8 89.6 52.6 99.6 70.1 100.8 52.4 103.2 74.1 98.8 53.7 99.7 73.4 88.4 50.2 86.1 64.5 69 52.2 96.4 69.2 87.3

56

Univ. of ID sugar snap_src data


How to Score Samples: Rate Samples in Question 1, 2 & 3 on 1-9 scale 5=usable average results. Question #4 provides additional space for comments, if appropriate. For Dough &End-Product score as is. Make allowancet>_~nd adjustments to score for questions 3 &4.

Colorado State University Quality Lab


Question #1 Question #2 Question #3 Question It4L& ~~ /g,

BRUNOAGE96 12

KW006 13 -----

BRUNOAGE96 14

KW7003 15 bread 3 v. little doug h ela_sticily 2 coarse crumb,I()I¥ volume 3 creamy low protein. ok tolerance

100658 16 bread 8 !;Jood dough feel 8 sl. yellow, excellent crumb grain 7.5 slight markdown for yellow color ok tolerance

100660 17 bread 7 good elasticity 7 good crumb grain __ 7 creamy weak tolerance ---1-----.

DARWIN 18 bread 7 slightly sticky 7 good crumb grain, good loaf volume 7 creamy best loaf volume

SJ908-203W 19 bread 8 v. good dough feel 6 ok crumb grain 6.5 creamy weak tolerance -BITIERROOT 20

CATALDO 21 •

SKILES 22

ORCF102 23 --

CARA 24 I

XERPHA 25

57 Colorado State Univ Quality lab End-Product Evaluation 2009

Each variety was baked twice. Mix time, loaf volume, crumb grain, color and elasticity values are the average of two reps

pro =NIR flour protein (14%mb) mix tol =mixograph mixing tolerance. O=unsatisfactory, 1=Q to U, 2=Questionable, 3=Q to S, 4=Satisfactory, 5=Excellent, 6=Outstanding pred. %abs =1.7*NIR flour protein (14%mb)+42.6. Cheyenne Absorption Regression Line (Cnn) act % abs = optimized mixograph absorption mix time =bake mix time (min) loaf vol =Ioaf volume (cc) grn =crumb grain. O=Unsatisfactory, 1=Q to U, 2=Questionable, 3=Q to S, 4=Satisfactory, 5=Outstanding, 6=Excellent color =crumb grain color. 1 =gray, 2=yeUow, 3=

pac· council wes es-1009 pnw-american r.!i..::j.::j ists ...wwql/pdf/2010 pnw wqc meeting...

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