draft 2016 meeting book - washington state university · kim harper usda-federal grain inspection...
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Cover art depicting 2nd in the‘tools of the trade’ of wheat
quality analysis series courtesyof Pat Boyer, technician at theUSDA ARS Western Wheat
Quality Lab.
Agenda
Pacific Northwest Wheat Quality Council Western Extension Research Activity-1009
PNW Section AACCI
January 20th through January 22nd 2016 Embassy Suites Scottsdale
Scottsdale, Arizona Wednesday, January 20th Wheat Industry Tours 12:00-12:30 pm Meet in the lobby of the Embassy Suites & board bus 1:00-2:15 Bus 1 Tour Snyder’s of Hanover bakery 1200 N Bullard Ave, Goodyear, Arizona 1:00-2:15 Bus 2 Tour SW Specialty Foods 700 N Bullard Ave. Goodyear, Arizona 2:30-3:45 Bus 1 Tour SW Specialty Foods 700 N Bullard Ave. Goodyear, Arizona 2:30-3:45 Bus 2 Tour Snyder’s of Hanover bakery 1200 N Bullard Ave, Goodyear, Arizona 4:30-6:30 Reception and Dinner at Rustlers Rooste 8383 S 48th St, Phoenix, Arizona 6:45 Return to Embassy Suites Scottsdale Thursday, January 21st 6:00-8:00 Complimentary Hotel Breakfast for Registered Guests 7:30-8:00 Registration Painted Mountain C
Welcome & Opening Remarks Craig Morris USDA-Agricultural Research Service
Western Extension Research Activity 1009
8:00-10:00 WERA-1009 Meeting (open to all) Jay Noller Oregon State University
Systems to Improve End-use Quality of Wheat State Reports 10:00-10:30 Break
PNW AACCI Technical Presentations 10:30-10:35 PNW AACCI Section Cathy Butti, Section Chair
Syngenta Wheat Quality Lab 10:35-11:15 Western White for Domestic Use Art Bettge ADB Consulting
11:15-12:15 Observations of US Wheat in Overseas Markets US Wheat OVA Presentation Tonette Sio
Philippines San Miguel Milling
Reinal Asri PT Pundi Kencana, Indonesia
12:15-1:15 Lunch East Pool 1:15-2:00 Quality Update from US Wheat Pacific Rim Trade Team Arron Carter
WSU Winter Wheat Breeding 2:00-2:45 "Whole Wheat Evaluation Protocol” Andrew Ross Oregon State University 2:45-3:15 Break 3:15-4:00 “Determining Young Children’s Taste Preferences of Hard White Wheat vs. Hard Red Wheat” Samantha Ramsay University of Idaho 4:00-4:15 PNW WQC Collaborator’s Meeting 4:15-5:00 PNW AACCI Section Meeting 5:30-9:00 Monsanto-WestBred Reception West Pool 7:00-8:30 Dinner Buffet & Lifetime Achievement Presentation Ballroom A Friday, January 22nd 6:00-8:00 Complimentary Hotel Breakfast for Registered Guests 7:30-8:00 Registration Painted Mountain C
Pacific Northwest Wheat Quality Council 8:00-8:05 Welcome & Opening Remarks Dale Clark Chair, PNW WQC USDA-FGIS Grain Grading Report Scott Cooley Federal Grain Inspection Service 8:05-10:00 PNW-WQC Quality Roundtable (* denotes check) Group 1 Soft White Winter (WA8187) Group 2 Soft White Winter (WSU UI Huffman, Bruneau*) Group 3 Soft White Spring (SY3024-2, Louise*) Group 4 Club (Melba, JD*) Group 5 Hard Red Winter (WA8180, Farnum*) Group 6 Hard Red Winter (LCS Jet, Norwest553*) 10:00-10:30 Break 10:30-12:00 PNW-WQC Quality Roundtable Group 7 Hard White Winter (OR2100081H, OR2110679, OR2111025,
Norwest553*) Group 8 Hard White Winter (ID01101, UI Silver*) Group 9 Hard Red Spring (KWHR001, K070526, Barlow*) Group 10 Hard Red Spring (10SB0087-B, Buck Pronto*) Group 11 Hard Red Spring (SY3051-9, SY Steelhead*) Group 12 Hard Red Spring (Eagan, Duclair*) 12:00-1:00 Lunch East Pool 1:00-2:15 Group 13 Hard White Spring (IDO1203S-A, UI Platinum*)
Group 14 Hard White Spring (WB7328, Snowcrest*) Group 15 Hard White Spring (WB7589, Klasic*) Group 16 Overseas Varietal Analysis Project (Otto, UI WSU Huffman,
ARS Crescent, Kaseberg, Whit, LCS Artdeco, Bobtail, WB Trifecta) 2:15-2:45 Finalize meeting site for 2017 CY meeting & election of new Secretary 2:45 Adjourn & Break
Table of Contents
Pages
List of Registrants...................................................................................................... 1-2
List of Collaborators.................................................................................................. 3
A History of Lines Evaluated by PNW WQC........................................................... 4-10
2013 PNW WQC Sample Organization.................................................................... 11
Variety Descriptions.................................................................................................. 12-19
Milling Procedure & Flow Sheet............................................................................... 20
Ash Curves................................................................................................................. 21-37
Collaborator Data....................................................................................................... 38-107
End-use Quality Evaluation Summary....................................................................... 108-110
WERA-1009 State Reports ........................................................................................ 111-119
APPENDIX
End-Use Quality Targets ........................................................................................... 120-125
Production Statistics.................................................................................................. 126-134
Cultivar List Cross Reference Guide......................................................................... 135-145
Officers…………………………………………………………………………….. 146
Charter & Mission Amendment……………………………………………………. 147-151
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List
of R
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trant
sPN
W W
QC
201
5 C
rop
Yea
r
- 2 -
- 2 -
Pacific Northwest Wheat Quality Council Acknowledgments
These collaborative flour tests are supported by the wheat commissions of Washington, Oregon, and Idaho in cooperation with the USDA-ARS Western Wheat Quality Laboratory. The purpose is to maintain and improve the milling and baking quality of wheat in
the Western 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 2015 Crop Year ADM Milling Ardent Mills Bay State Milling California Wheat Commission Colorado State University Continental Mills Inc. Grain Craft Limagrain Cereal Seeds Mondel z International Montana State University Cereal Quality Laboratory Northern Seed PT Pundi Kencana Roman Meal San Miguel Mills Syngenta University of Idaho USDA-ARS Hard Red Spring Wheat Quality Laboratory USDA-ARS Hard Winter Wheat Quality 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 Honeyville Grain Aryzta Oregon State University
- 3 -
- 3 -
1995 Portland, OR
WA7663 SWW
WA7690 SWW PI 597665
WA7717 SWW
WA7622 W.Club Rulo
IDO392 SWS Whitebird
IDO421 HRW Bonneville
1996 Park City, UT
IDO448 SWS Pomerelle
IDO488 SWS PI 592986
OR880494 SWW
OR880510 SWW
OR880525 SWW
OR870012 SWWOR870337 SWW
OR870831 SWW
OR898120 SWW Weatherford
OR908377 SWW
WA7677 SWS Alpowa
WA7712 SWS Wawawai
WA7806 SWS
IDO447 HRWIDO467 HRW Boundary
WA7802 HRS Scarlet
OR850513 HWW Ivory
OR889176 HWW
1997 Coeur d’Alene, ID
UC896 HWSOR870082 SWW
OR939515 SWW
IDO462 HRS Jefferson
IDO492 HRS Iona
ID14502B SWW Brundage
WA7802 HRS Scarlet
WA7805 SWS
WA7831 SWS
WA7752 W.Club Coda
1998 Portland, OR
OR00542 SWW
OR880172 SWW Foote
XWH1020 SWW
XWH1017 SWW Quantum 7817
OR92CL0054 W.Club Temple
UC1085 HRWQ542 HRW Quantum 542
MT7811 HWW NuWest
1999 Bozeman, MT
WA7850 SWS Zak
ID10420A SWW Hubbard
OR939476 SWW
OR933528 SWWWA7824 HRS Tara
IDO533 HWS Lolo
IDO523 HWS
IDO509 HRW
UT1944-158 HWW Golden Spike
BZ991-408 HWS Pristine
ML455 HWS ML455
2000 Honolulu, HI
WA7839 HRS Rosa
OR4870453 HWS Winsome
MT9432 HRW BigSky
MTW9441 HWW NuSky
IDO525 SWS Jubilee
IDO526 SWS AlturasBZ692-108 SWS Challis
S9700459 S.Club
WA7833 W.Club Bruehl
ID87-52814A SWW
OR939526 SWW Tubbs
XWH5019 Q5019
XWH7415 Q7415
History of Experiment Wheat Breeding Lines PNW WQC 2015 Crop Year
- 4 -
- 4 -
2001 Seattle, WA
IDO513 HRW DW
IDO550 HWW Gary
WA7899 HWS Macon
ID-B-96 SWW Brundage 96
BZ96W93-477-D SWW Mohler
BZ96W93-481-B SWW Beamer
OR941904 SWWOR941899 SWW
OR9443560 SWW
KW943683 SWW
WA7902 S.Club Eden
2002 Carson City, NV
ARS96105 SWW
ARS96277 SWWChukar W.Club
Finch SWW
960195p7007 SWW
OR900553 SWW
OR941550 SWW
OR951431 SWW
IDO556 S.Club PI 620633
MT9426 HRW PaulUT203032 HRW Deloris
WA7859 HRS Hollis
IDO517 HRW Moreland
BZ998-447W HWS Waikea
BZ992-463W HWS Not Released
Kern HRS
2003 Oakland, CA
IDO566 HRS Jerome
IDO545 HRS PI 632710
ML18A-3-38 HWS
BZ992-632 HRS Not Released
BZ698-31 SWS Nick
WA7905 SWS Not Released
WA7906 SWS Not ReleasedIDO576 SWW PI 620637
OR2010051 SWW ORCF-101
OR9900553 SWW
ID9120503A SWW Dune
ID9134302A SWW Simon
Overseas Varietal Analysis Program:
Edwin W.Club
Finch SWW
2004 Coeur d’Alene, ID
WA7936 HWW MDM
WA7939 HRW Bauermeister
WA7931 HWS Otis
WA7925 HRS tabled
IDO587 SWW Idaho 587WA7921 SWS Louise
OR2010007 SWW ORCF-102
BZ698-528 SWW WB-528
WA7916 SWW Masami
Overseas Varietal Analysis Program:
Brundage 96 SWW
OR9900553 SWWZak SWS
Weatherford SWW
Finch SWW
Jubilee SWS
History of Experiment Wheat Breeding Lines PNW WQC 2015 Crop Year
- 5 -
- 5 -
2005 Portland, OR
IDO597 HWS Lochsa
IDO575 HRW Juniper
IDO573 HRW
MTS0031 HRW Genou
MT00159 HRW Yellowstone
MT00097 HRW
W96-355 HRW AgriPro PaladinBU6W99-456 SWW WB-456
KW9016 SWW
KW9043 SWW PI 639106
ORH01092 SWW Goetze
Overseas Varietal Analysis Program:
Stephens SWW
OR9801757 SWW
Jubilee SWSFinch SWW
Zak SWS
ORCF-101 SWW
Simon SWW
2006 San Diego, CA
MTCL0316 HRW NorrisMTCL0318 HRW Bynum
BZ9W02-2060 HRW Carter
IDO604 HWW UI Darwin
BZ6WM02-1154 SWW
ID99-435 SWW UICF Lambert
ID92-22407A SWW Bitterroot
ID99-419 SWW UICF Orca
OR2010239 SWWKSW3017 SWW
WA7964 SWS
IDO632 SWS UI Pettit
Overseas Varietal Analysis Program:
Finch SWW
Simon SWW
Alturas SWS
Zak SWSORSS-1757 SWW
ORCF-101 SWW
2007 Salt Lake City, UT
IDO2-859 SWW
ORH010085 SWW Skiles
WA8008 SWS Whit
ACS52610 HRS Volt
BZ999-592 HRS ONealBZ9M03-1024 HRS Not Released
IDO578 HRS UI Winchester
ORN00B553 HRW Norwest 553
Palomino HWW
IDO641 HWW
Patwin HWS
Overseas Varietal Analysis Program:Alturas SWS
Louise SWS
Masami SWW
ORCF-101 SWW
Simon SWW
ORSS-1757 SWW
2008 Portland, OR
Cataldo SWS
WA8039 SWS Babe
OR2050910 SWW
ID93-64901A SWW Bruneau
WA7975 HRW FarnumIDO621 HRW
UT9325-55 HRW Curlew
Cabernet HRS
WA7954 HRS Kelse
BZ903-445WP HWS Hartline
BZ904-336WP HWS WB-Idamax
Snowcrest HWS
Overseas Varietal Analysis Program:
Bitterroot SWW
ORCF-102 SWW
ORSS-1757 SWW
Alturas SWS
Masami SWW
Louise SWS
History of Experiment Wheat Breeding Lines PNW WQC 2015 Crop Year
- 6 -
- 6 -
2009 Sacramento, CA
IDO671 SWS UI Whitmore
IDO655 SWW IDO 655
Xerpha SWW
OR2050293 SWW
OR2060324 SWW
OR2040726 SWW Mary
KW05W02370 SWWCara Club
WA8047 Club JD
UT9743-42 HRW Greenville
IDO653 HRW
IDO651 HWW UICF Grace
APB02-0081 HRS Bullseye
10348W HWS RSI10348W
Blanca Royale HWS
BZ902-413W HWSBZ903-461W HWS Prestea
BZ903-464W HWS Not Released
Overseas Varietal Analysis Program:
Bitterroot SWW
Skiles SWW
Cataldo SWS
ORCF-102 SWWLouise SWS
Cara Club
2010 Phoenix, AZ
WA8090 SWS Diva
BZ604-002 SWS Not Released
BZ6M06-1001 CL2 SWS WB-1035CL2
IDO599 SWS Stone
IDO644 SWS
OR2040726 SWW Mary
OR2060395 SWWID9364901A SWW Bruneau
KW006 SWW
KW7003 HRW
IDO658 HWW UI Silver
IDO660 HWW Not Released
SJ908-203W HWS
Overseas Varietal Analysis Program:
Bitterroot SWWSkiles SWW
ORCF102 SWW
Xerpha SWW
UI Cataldo SWS
Cara Club
History of Experiment Wheat Breeding Lines PNW WQC 2015 Crop Year
- 7 -
- 7 -
2011 Seattle, WA
IDO686 SWS
IDO687 SWS
WA8092 SWW Otto
9616702A SWW
03PN-107#3 SWW SY 107
03PN-108#20 SWW Not Released
03PN-108#21 SWW SY OvationARS960277L SWW Amber
ARS970075-3C Club Chrystal
ARS970163-4C Club Crescent
IDO656 HRW UI SRG
WB Quake HRW
Esperia HRW
IDO835 HWW LHS
IDO702 HRS Not Released
BZ906-491R HRS Not ReleasedBZ906-491W HWS Not Released
Overseas Varietal Analysis Program:
Bruneau SWW
ORCF103 SWW
Skiles SWW
Xerpha SWW
UI Cataldo SWSCara Club
2012 San Diego, CA
IDO669 SWS
WA8124 SWS
OR2070870 SWW
OR2071628 SWW
OR208047P94 SWW
WA8134 SWW
99-06202A SWWBZ6W07-436 SWW
NSA2350A SWW
WA8074 HRS Glee
B04-1418 HRS Not Released
97S0621-05 HRS SY Steelhead
IDO862 HRS
IDO694 HWS
WA8118 HRW
WA8119 HRW
Overseas Varietal Analysis Program:
Diva SWS
ORCF103 SWW
Xerpha SWW
Bruneau SWW
Goetze SWW
AP Legacy SWW
History of Experiment Wheat Breeding Lines PNW WQC 2015 Crop Year
- 8 -
- 8 -
2013 Scottsdale, AZ
Dayn HWS
ID862E HRS
BZ6W03-414 SWW
BZ6W07-436 SWW WB 1529
BZ6W07-427 SWW
BZ6W07-458 SWW WB 1604
WA8151 SWWRosalyn SWW
KWAW010 SWW
WA8143 SWW
ORCF102 SWW
LWW04-4009 SWW
ID02-10606A SWW
Selbu SWW
Overseas Varietal Analysis Program:Diva SWS
Stone SWS
Bruneau SWW
Goetze SWW
AP Legacy SWW
ORCF103 SWW
Chrystal Club
2014 Portland, OR
Blanca Grande HWS
LCS Star HWS
BZ908-418 HRS
BZ908-552 HRS WB 9668
WB9229 HRS
IDO1203S HRS
Jefferson HRSSY240R HRS SY Basalt
Solano HRS
WA8165 HRS
WA8166 HRS
DAS001 HRW
DAS002 HRW
Whetstone HRW
IDO1108DH SWW
Stephens SWW
Overseas Varietal Analysis Program:
Due to 2013 U.S. Government shutdown no
OVA varieties will be available for analysis.
History of Experiment Wheat Breeding Lines PNW WQC 2015 Crop Year
- 9 -
- 9 -
2015 San Francisco, CA
SY3001-2 HRS SY Selway
SY40292R HRS SY Coho
SY0136 HWS SY Teton
IDO1101 HWW
WA8158 HWW
WA8184 HWW
WA8162 SWS SeahawkWA8189 SWS
WA8177 SWW
WA8169 SWW
WA8212 SWW
LCS Biancor SWW
WB1376CLP SWW
BZ6W06-440 SWW
Overseas Varietal Analysis Program:UI Stone SWS
Whit SWS
Bobtail SWW
Otto SWW
WB Trifecta SWW
Kaseberg SWW
LCS Artdeco SWW
ARS Chrystal Club
2016 Scottsdale, AZ
KWHR001 HRS
K070526 HRS
10SB0087-B HRS
SY3051-9 HRS
Eagan HRS
IDO1203S-A HWS
WB7328 HWSWB7589 HWS
OR2100081H HWW
OR2110679 HWW
OR2111025 HWW
IDO1101 HWW
WA8180 HRW
LCS Jet HRW
SY3024-2 SWS
WA8187 SWWHuffman SWW
Melba Club
Overseas Varietal Analysis Program:
Whit SWS
Otto SWW
Huffman SWW
WB Trifecta SWWKaseberg SWW
LCS Artdeco SWW
Bobtail SWW
ARS Crescent 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.
History of Experiment Wheat Breeding Lines PNW WQC 2015 Crop Year
- 10 -
- 10
-
Sample Variety Class Check Breeder Organization Location
1 WA8187 SWW Kulvinder Gill Washington State University Pullman2 WSU UI Huffman SWW Yueguang Wang University of Idaho Moscow3 Bruneau SWW X Yueguang Wang University of Idaho Moscow4 SY3024 2 SWS Jim Helmerick Syngenta Colfax5 LOUISE SWS X Jim Helmerick Syngenta Colfax6 Melba CLUB Mike Pumphrey Washington State University Pullman7 JD CLUB X Mike Pumphrey Washington State University Pullman8 WA8180 HRW Arron Carter Washington State University Pullman9 FARNUM HRW X Arron Carter Washington State University Pullman10 LCS Jet HRW Jean Bruno Beaufume Limagrain Walla Walla11 Norwest553 HRW X Jean Bruno Beaufume Limagrain Walla Walla12 OR2100081H HWW Bob Zemetra Oregon State University Pendleton/Corvallis13 OR2110679 HWW Bob Zemetra Oregon State University Pendleton/Corvallis14 OR2111025 HWW Bob Zemetra Oregon State University Pendleton/Corvallis15 NORWEST553 HRW X Bob Zemetra Oregon State University Pendleton/Corvallis16 ID01101 HWW Jianli Chen University of Idaho Aberdeen17 UI SILVER HWW X Jianli Chen University of Idaho Aberdeen18 KWHR001 HRS Mat Kolding Private Hermiston19 K070526 HRS Mat Kolding Private Hermiston20 Barlow HRS X Mat Kolding Private Hermiston21 10SB0087 B HRS Jean Bruno Beaufume Limagrain Walla Walla22 Buck Pronto HRS X Jean Bruno Beaufume Limagrain Walla Walla23 SY3051 9 HRS Jim Helmerick Syngenta Colfax24 SY STEELHEAD HRS X Jim Helmerick Syngenta Colfax25 EAGAN HRS Craig Cook Montana Wheat Commission Bozeman26 DUCLAIR HRS X Craig Cook Montana Wheat Commission Bozeman27 IDO1203S A HWS Jianli Chen University of Idaho Aberdeen28 UI PLATINUM HWS X Jianli Chen University of Idaho Aberdeen29 WB7328 HWS Mark Newall WestBred Burley30 SNOWCREST HWS X Mark Newall WestBred Burley31 WB7589 HWS Mark Newall WestBred Burley32 KLASIC HWS X Mark Newall WestBred Burley33 OTTO SWW Overseas Varietal Analysis US Wheat Associates Composite34 HUFFMAN SWW Overseas Varietal Analysis US Wheat Associates Composite35 CRESCENT CLUB Overseas Varietal Analysis US Wheat Associates Composite36 KASEBERG SWW Overseas Varietal Analysis US Wheat Associates Composite37 WHIT SWS Overseas Varietal Analysis US Wheat Associates Composite38 ARTDECO SWW Overseas Varietal Analysis US Wheat Associates Composite39 BOBTAIL SWW Overseas Varietal Analysis US Wheat Associates Composite40 TRIFECTA SWW Overseas Varietal Analysis US Wheat Associates Composite
Sample Organization PNW WQC 2015 Crop Year
- 11 -
- 11
-
WA8187 Soft White Winter WA8187 is a soft white common winter wheat line carrying two-gene Clearfield technology. It was derived from a cross between Madsen and CL0618 (an Australian hard red spring line carrying two-gene Clearfield trait) using a combination of marker-assisted background selection (MABS) and forward breeding approaches. After two backcross cycles, a homozygous plant was selected in Madsen background carrying two-gene Clearfield trait using allele specific markers. As compared to single-gene Clearfield varieties, WA8187 will provide more protection against higher rate of BeyondTM herbicide to control annual grassy weeds. Agronomic performance of WA8187 was evaluated in three years 2013-2015 with and without spray trials. After field evaluation for herbicide tolerance at multiple locations, it showed significantly higher herbicide tolerance than single-gene Clearfield varieties grown in Pacific Northwest (PNW) and the level of tolerance was similar to two-gene Clearfield check variety ‘Curiosity CL+’. WA8187 was targeted for the high rainfall (>20” precipitation zone) areas of PNW and it has similar disease package as Madsen. It showed similar yield performance as ORCF102 but significantly higher than Madsen as well as other single-gene Clearfield varieties available in PNW. After two-year of disease evaluation for stripe rust and foot rot, WA8187 showed high level of resistance for both diseases similar to Madsen but significantly higher than other single-gene Clearfield varieties grown in PNW. The test weight and grain protein content of WA8187 was similar to Madsen and other check varieties. The milling score of WA8187 was similar to the best check ‘Bruneau’ but significantly higher than ORCF102, Madsen and Xerpha. The cookie diameter of WA8187 was significantly better than Madsen and similar to ORCF102.
WSU UI Huffman Soft White Winter UI-WSU Huffman is a new soft white winter wheat release, co-developed between the University of Idaho and Washington State University and marketed by Limagrain Cereal Seeds. It was developed from the cross J99C0009//’Bruneau’/J99C0009 made in 2003. Bruneau is a soft white winter wheat cultivar developed at the University of Idaho. J99C0009 was a winter soft white wheat breeding line developed at Washington State University with high resistance to Cephalosporium stripe (C-stripe).
UI-WSU Huffman was released in honor of a deceased UI graduate and wheat breeding program worker Bradley Huffman. A portion of seed royalties from UI-WSU Huffman will fund the Bradley Huffman Scholarship for Plant Breeding and Plant Sciences to commemorate Brad's life and help other students follow in his footsteps of agricultural innovation.
UI-WSU Huffman was selected for high adaptation to the intermediate to high rainfall dryland environments of the Pacific Northwest (Idaho, Oregon and Washington). UI-WSU Huffman has the same height as Bruneau, with a little longer cycle. UI-WSU Huffman is resistant to C-stripe, stripe rust and is tolerant to Wheat Soil Born Mosaic Virus. Over the past 5 years UI-WSU Huffman has been tested in about 100 replicated trials, it has shown consistent regular high yield. Its test weight is high, while protein content is moderate. Overall, end-use quality of UI-WSU Huffman is excellent, with low flour protein, good flour and break flour yield and good cookie diameter.
Description of Varieties PNW WQC 2015 Crop Year
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SY3024-2 Soft White Spring Soft White Spring Wheat developed by Syngenta Seeds, Inc. SY3024-2 was derived from a cross between Alpowa X Louise. It has a high yield potential, good test weight and straw strength. Syngenta’s quality lab has evaluated the line for three years with favorable results. SY3024-2 is a semi-dwarf with plant height comparable to the variety UI Stone and early maturating, similar to the variety Nick. It has white chaff with a tapered head type. This experimental has a good general foliar disease package which includes moderate resistance reaction to current stripe rust races. The primary targeted area for SY3024-2 is the soft spring wheat production areas of Washington and the panhandle Idaho. SY3024-2 was on Breeder Seed production in 2015 and will be reviewed by Syngenta’s release committee first quarter of 2016.
Melba Spring ClubMelba is a semi-dwarf, soft white spring club wheat with the pedigree
(C03000089//Eden*4/P9347A1-2 cross C,8). Melba is a broadly-adapted and may be grown in all production zones of the Pacific Northwest. It has a very high level of resistance to current races of stripe rust, short height with good straw strength, very good test weight, and very good-to-excellent yield potential in low, intermediate, high rainfall, and irrigated production areas of the Pacific Northwest. The only spring club wheat commonly grown in Washington is JD, which was planted on >11,000 acres in 2015. Melba has a significant yield advantage over JD in the intermediate rainfall areas and under irrigation, and consistently trends higher in the >20” rainfall areas. Melba has consistently shown superior straw strength in both the WSU and UI variety trials, while JD has struggled with lodging in high production areas. Melba will provide an opportunity for wheat producers to grow a shorter, agronomically solid spring club wheat with excellent end-use quality. The 0.5% average lower grain protein of Melba, compared to JD, should benefit the wheat industry.
WA8180 Hard Red Winter WA8180 is a hard red winter wheat released for the <12” precipitation zones of Washington with a pedigree of Finley/Bauermeister. WA8180 is a standard height line with very good emergence potential from both deep and dry soils. Grain yield potential is better than Farnum, protein content is average, stripe rust resistance is very good, and winter tolerance is also very good. It has desirable end-use quality, with mixing and baking properties similar to other released hard red winter wheat cultivars, and also has low PPO. This line was released primarily for its emergence potential to improve emergence under deep-furrow planting systems.
LCS Jet Hard Red Winter LCS Jet (NSA10-7208) is a Hard Red Winter Wheat bred by Limagrain. Initial crosses and Di-Haploid Production were made in Europe. Since the season 2011-2012 LCS Jet has been extensively tested in the Pacific Northwest region both in private trials and in State variety trials. LCS Jet is a medium short, early, awned variety. It has a very good straw strength and a good winter hardiness. It is resistant to Stripe rust.
Description of Varieties PNW WQC 2015 Crop Year
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Over the last 4 year, LCS Jet has shown outstanding yield in a very wide range of conditions exhibiting a rarely seen combination of yield potential and yield stability. Test Weigh is similar to Norwest553 and protein content is comparable to Keldin. Mixing properties and baking attributes are good.
OR2100081H Hard White Winter OR2100081H Hard White Winter Wheat – pedigree Norwest 553//WHC200913/OR943576 – OR2100081H is a hard white winter wheat targeted at the intermediate to high rainfall production areas in the Pacific Northwest. It has an intermediate level of stripe rust resistance, good straw strength, intermediate heading date (similar to Norwest 553), high yield potential and good milling and baking quality. OR2100081H does not appear to have good winter-hardiness. It is currently in breeder seed production for possible release in 2016.
OR2110679 Hard White Winter OR2110679 Hard White Winter Wheat – pedigree OR2040075H/IDO621 – OR2110679 is a hard white winter wheat targeted at the intermediate to high rainfall production areas in the Pacific Northwest. It has good low temperature tolerance, good stripe rust resistance, good straw strength, intermediate heading date (similar to Norwest 553), high yield potential and good end-use quality. OR2110679 is currently in breeder seed production for possible release in 2016.
OR2111025 Hard White WinterOR2111025 Hard White Winter Wheat – pedigree is Norwest 553//WHC200913/OR943576 -
a hard white winter wheat targeted at the intermediate to high rainfall production areas in the Pacific Northwest. OR2111025 is a sister line of OR2100081H. It has intermediate low temperature tolerance, good stripe rust resistance, good straw strength, intermediate heading date (two days later than Norwest 553), high yield potential and good end-use quality. OR2111025 is currently in breeder seed production for possible release in 2016.
IDO1101 Hard White Winter IDO1101 hard white winter wheat (Triticum aestivum L.) was developed by the Idaho Agricultural Experiment Station using the modified backcross breeding procedure. IDO1101 was derived from a backcross ‘DW (PI 620629)’*2/‘IDO444 (PI 578278)’ and has been tested for two to three years in Western Regional and Tri-State Variety Trials. It is short and early, has high grain yield and excellent test weight, and good resistance to stripe rust (Puccinia striiformis Westend f. sp. tritici), excellent resistance to dwarf bunt (Tilletia controversa Kühn). Grain yield, test weight, protein content and baking quality of IDO1101 were similar to the hard red winter cultivar ‘NW553’. Heading and height were similar to the hard red winter wheat ‘Moreland (PI 620630)’. IDO1101 also has very good winter hardness similar to IDO444. Therefore, it is best adapted to the irrigated and high rainfall production areas and also can be grown in dryland areas in the intermountain zone of the western United States.
Description of Varieties PNW WQC 2015 Crop Year
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KWHR001 Hard Red Spring Pedigree: KW94913-5005, HR ex Root Rot tolerance/KW94 1650, FW74706/FT86352, FW88001/ KW01010107p2006, KW2006/Boundary
A hard red probably a more facultative wheat since it also has done well as a late fall seeded cultivar. It is about the same height as the above two, but with a little stiffer Culm. Its quality characteristics are about the same as KW0070526. It has displayed resistance to dwarf bunt ,Cephalosporum stripe, frost heaving, and snow molds though one may be a bit suspicious due to many different disease races.
K070526 Hard Red Spring A hard red ,mid tall bearded spring wheat sourced from a bulk population trial where wheat kernels and plants were soaked during maturation to help determine differences in bulimia and resultant kernel pelting and fungal infections. This selection has continued . in our observation trials since 2007. Baking and milling scores for 2014 were not up to par, but also had low protein?
KW070526 spike selections were also selected from the above population for tolerable resistance to head scab and moderate to good tolerance to stripe rust.
10SB0087-B Hard Red Spring 10SB0087-B is a Hard Red Spring Wheat bred by Limagrain. Initial selection was conducted in South Spain. Since the season 2011-2012, 10SB0087-B has been extensively tested in the Pacific Northwest region both in private trials and in State variety trials.10SB0087-B has an intermediate cycle (similar to LCS Star), is med short with a good straw strength. It is resistant to stripe rust. Over the last 4 years, 10SB0087-B has shown very good yield excelling particularly in the medium to low rain fall area. Test weigh is similar to LCS Star and protein content is comparable to Glee. End use quality is excellent.
SY3051-9 Hard Red Spring Hard Red Spring Wheat developed by Syngenta Seeds, Inc. SY3051-9 was derived from a cross between Syngenta Northern plains experimental (97S0620-04-1) and SY Steelhead. It has higher yield potential, very good protein and end use quality, similar to SY Steelhead. It is a taller semi-dwarf (Jefferson plant height) with very good straw strength, medium to early maturity, white chaff color and tapered head type. This experimental has a good general foliar disease package which includes moderate resistance reaction to current stripe rust races. The primary targeted area for SY3051-9 are the intermediate to high rain fall (12 to < 18 inch) areas of Washington, Panhandle and dryland production of SE Idaho, Western and Centurial area of
Description of Varieties PNW WQC 2015 Crop Year
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Montana. SY3051-9 was on Breeder Seed production in 2015 and will be reviewed by Syngenta’s release committee first quarter of 2016.
Eagan Hard Red Spring‘Egan’ hard red spring wheat was developed by the Montana Agricultural Experiment
Station. Egan is intended for production in areas of Montana infested with the orange wheat blossom midge (OWBM) (Sitodiplosis mosellana Gehin). Egan is resistant to the OWBM due to antibiosis conferred by resistance gene Sm1. Egan also contains a gene for high protein (Gpc-B1) and a gene for stripe rust (causal organism Puccinia striiformis Westend. f. sp. tritici) resistance (Yr36). The donor parent for Gpc-B1 and Yr36 was hard red spring wheat cultivar ‘Glupro’ (PI 592759), which contains a translocation whereby a portion of the short arm of chromosome 6B of wheat is replaced by a segment from T. turgidum ssp. dicoccoides. A total of six backcrosses were made to introduce the Gpc-B1 allele from Glupro into the widely grown cultivar ‘McNeal’. McNeal contains an allele for high gluten strength linked to the Gli-B1 locus.A McNeal-derived line with Gpc-B1was backcrossed once to a line with pedigree CAP19/’Choteau’. Egan was selected from this cross. Egan has shown high yield potential and high grain protein in nurseries grown under OWBM pressure in the Flathead Valley of Montana. Egan is the first hard red spring wheat cultivar with resistance to OWBM developed for Montana.
IDO1203S-A Hard White Spring IDO1203S-A is a re-selection of IDO1203S with improved HTAP resistance to stripe rust in 2013 and tested in the elite line yield trials (EYTs) in Southeast Idaho in 2014 and 2015. IDO1203S-A and IDO1203S are almost identical in agronomic traits and end-use quality. IDO1203S was derived from a backcross UC1361 (Clear White)/2*IDO594. Agronomic performance (early and short and high yield) and end-use quality (bread baking) of IDO1203S are similar to UI Platinum except for the brown chaffed spike color. IDO1203S has moderate resistance to cereal nematodes (3.4 of of 9, Dr. Richard Smiley, Personal communication, 2012) and excellent resistance to Hessian fly (Dr. Nilsa Bosque-Perez, personal communication, 2013 and 2014). IDO1203S-A will be released in irrigated and high rainfall production areas in PNW region.
WB7328 Hard White SpringNo description available.
WB7589 Hard White SpringNo description available.
Overseas Varietal Analysis study varieties:
Otto Soft White Winter A soft white common headed winter wheat released in 2012 by Washington State University.Otto is a soft white winter wheat cultivar adapted to the PNW region of the US with a pedigree
Description of Varieties PNW WQC 2015 Crop Year
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of Eltan//Madsen/Eltan///Eltan. Otto is the first breeding line from the WSU Winter Wheat Breeding Program that is foot rot and stripe rust resistant and adapted to the <12 inch rainfall zone of the state. Otto is intended to be a compliment/replacement for the currently grown cultivars Eltan and Xerpha. Otto is similar to the cultivar Eltan, except that is carries the Pch1 gene and has a slight yield advantage in many parts of the state. Although Otto does not have the full yield potential of Xerpha under dryland conditions, it has significantly better stripe rust resistance, foot rot resistance, and end-use quality. Otto is a semi-dwarf, soft white winter wheat with late-season maturity, common head type, and white straw and glumes. Averaged over all site-years, Otto had significantly higher grain yield than Eltan, and was equal to the grain yield of Xerpha. Otto has an emergence potential similar to or slightly better than both Xerpha and Eltan, and has a winter hardiness rating higher than both cultivars. Otto performs similar to or slightly better than its recurrent parent Eltan in regards to end-use quality. Otto is comparable to Madsen and Eltan in whole grain protein content, grain hardness, flour yield, milling score, flour protein content and sugar-snap cookie diameter. Otto is significantly lower in flour ash content than Madsen, but similar to Eltan. Positive quality aspects of Otto compared to Eltan and Madsen are: significantly higher break flour yield and significantly better sponge cake baking performance of Otto than those of Eltan and Madsen.Protein of Otto appears to be stronger than Madsen as determined by the SDS sedimentation test, and comparable to Eltan, which is well known to possess relatively strong protein. However, relatively strong protein of both Otto and Eltan does not appear to affect their performances in sugar-snap cookie and sponge cake baking. Overall, Otto shows significant end-use quality improvement over Eltan and Madsen.
In 2014 125,000 acres of Otto were grown in Washington, primarily in the Northern Columbia Basin area of the state. This is the second year of testing for Otto in the Overseas Varietal Analysis project.
WSU UI Huffman Soft White WinterUI-WSU Huffman is a new soft white winter wheat release, co-developed between the
University of Idaho and Washington State University and marketed by Limagrain Cereal Seeds. It was developed from the cross J99C0009//’Bruneau’/J99C0009 made in 2003. Bruneau is a soft white winter wheat cultivar developed at the University of Idaho. J99C0009 was a winter soft white wheat breeding line developed at Washington State University with high resistance to Cephalosporium stripe (C-stripe).
UI-WSU Huffman was released in honor of a deceased UI graduate and wheat breeding program worker Bradley Huffman. A portion of seed royalties from UI-WSU Huffman will fund the Bradley Huffman Scholarship for Plant Breeding and Plant Sciences to commemorate Brad's life and help other students follow in his footsteps of agricultural innovation.
UI-WSU Huffman was selected for high adaptation to the intermediate to high rainfall dryland environments of the Pacific Northwest (Idaho, Oregon and Washington). UI-WSU Huffman has the same height as Bruneau, with a little longer cycle. UI-WSU Huffman is resistant to C-stripe,
Description of Varieties PNW WQC 2015 Crop Year
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stripe rust and is tolerant to Wheat Soil Born Mosaic Virus. Over the past 5 years UI-WSU Huffman has been tested in about 100 replicated trials, it has shown consistent regular high yield. Its test weight is high, while protein content is moderate. Overall, end-use quality of UI-WSU Huffman is excellent, with low flour protein, good flour and break flour yield and good cookie diameter.
This is the first year of testing in the OVA for WSU UI Huffman.
ARS Crescent Winter ClubDusty//Madsen sib/Dusty///WA7665/Rulo Club bearded white chaff
Tall, full season (maturity equal to Eltan), has coleoptile length equal to Bruehl. Has better cold tolerance than other clubs (equal to Eltan in early trials but I think that will be modified slightly downwards with more data). Has good adult plant resistance to stripe rust. Is susceptible to race 100 as seedling but moderately resistant to race 127 as seedling. I think it may be segregating some which we will clean up. Was in trials for first time in 2010. I will propose this one for preliminary seed increase at the fall 2010 meeting. Rationale for release: Better straw strength and higher yields than Bruehl. Grades club. Should compete well on Bruehl acreage. Does well at Ritzville, Harrington, Connell, Lind, and St. Andrews. Is not suited to OR.
This is the first year of testing of Crescent in the OVA. In 2014 18,000 acres of Crescent were grown in Washington.
Kaseberg Soft White Winter Soft white common headed winter wheat released in 2012 by Oregon State University. It is unlikely that enough acres of Kaseberg are grown to register in state agricultural survey data.Not enough acres of Kaseberg were grown in 2013 to appear in state agricultural survey. Kaseberg is an awned, short-statured, semi-dwarf line with broad adaptation, high yield potential, early to mid-season maturity, moderate to excellent stripe rust resistance, moderate Septoria leaf blotch resistance. In Genotype and Environment testing at the WWQL, Kaseberg ranks very high in grain, milling and end-use quality. The overall quality of Kaseberg is excellent and is one of the highest rated varieties for quality in the PNW. This is the third year of testing in the Overseas Varietal Analysis project.
In 2014 10,500 acres of Kaseberg were grown in Oregon.
Whit Soft White Spring Whit is a semi-dwarf, soft white spring wheat variety released in 2008 by Washington State University. Whit was derived from the cross ‘Challis/5/El Gaucho/Sonora 64//Spr. Luke Mutant/3/Centennial/4/Alpowa’. This line is best adapted for production in the intermediate and high rainfall regions of the PNW as a potential replacement for or complement to Alpowa and Louise. WA8008 heads 3 days earlier than Alpowa and Louise, and is 3 and 6 inches shorter than Alpowa and Louise, respectively. It has competitive yield potential and high test weight in the
Description of Varieties PNW WQC 2015 Crop Year
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target production region. Whit is moderately resistant to the prevalent races of stripe rust in the region, and is resistant to local biotypes of Hessian fly.
In 2014 36,400 acres of Whit were grown in Washington and 24,200 in Idaho. This is the second year of testing in the Overseas Varietal Analysis project.
LCS Artdeco Soft white common headed winter wheat released in 2011 by Limagrain Cereals. Not enough acres of LSC Artdeco were grown in 2012 to register in state agricultural statistics. 2013 state statistics are not available at this time.
LCS Artdeco (NSA06-2153A) is a soft white winter wheat from the cross NSA02-1466/VR99B057. Both parents are of French origin. It has been bred in France. It is now officially proposed for listing in France and in the process to be listed in Italy. It is being evaluated by the OVA for the first time.
LCS Artdeco was first tested on a limited basis in the Pacific Northwest in 2010. In 2011, it was evaluated in both the Oregon and Washington state variety trials. It is entered in these trials again for testing in 2012. In these trials LCS Artdeco displayed good grain and milling properties with average baking performance.
In 2014 7,400 acres of LCS Artdeco were planted in Washington and 400 acres in Oregon.
Bobtail Soft White Winter A soft white common headed winter wheat released in 2014 by Oregon State University. The pedigree of Bobtail is Einstein/Tubbs. Its attributes are: Awnless, short-statured, semi-dwarf line with broad adaptation, very high yield potential, midseason maturity, excellent stripe rust resistance, moderate Pseudocercosporella foot rot resistance (Pch2), excellent Cephalosporium stripe tolerance, moderate Septoria leaf blotch resistance. Bobtail has excellent end-use quality attributes of milling and baking.
This is the second year of testing in the Overseas Varietal Analysis study. In 2014 not enough acres of Bobtail were produced to appear on state agricultural statistics.
WB Trifecta Soft White WinterWB Trifecta is a soft white common headed wheat blend released by WestBred in 2009. WB Trifecta
is a blend three released soft white winter wheat lines WB-528, WB-456 and WB-523. This blend is intended to stabilize production by making it adapted across a broad range of conditions from dryland to irrigated. This is the second year of testing of WB Trifecta in the Overseas Varietal Analysis project.
In 2014 WB Trifecta was grown on 43,400 acres in Washington.
Description of Varieties PNW WQC 2015 Crop Year
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720
720
145
145
145
145
700
700
129
129
129
129
129
129
129
129
152
152
610
610
129
129
129
437
437
437
165
165
145
145
129
129
129
120
120
120
360
360
107
107
107
107
145
145
145
129
129
129
180
145
145
145
145
145
120
120
120
107
107
107
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Flou
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Cur
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WA8187Cumulative
Stream Yield Ash Yield AshM1 12.1 0.44 12.1 0.44M1RD 3.6 0.45 15.7 0.44B1 10.9 0.46 26.7 0.45M2 18.6 0.50 45.3 0.47B2 13.2 0.53 58.5 0.48GR 6.7 0.57 65.1 0.49B3 3.2 0.74 68.3 0.50M3 3.6 0.86 71.9 0.52M4 2.2 1.07 74.1 0.54M5 1.5 2.07 75.6 0.57REDDOG 1.5 3.25 77.1 0.62BKSH 3.5 4.25 80.5 0.77REDSH 0.7 4.64 81.3 0.81BRAN 18.7 4.83 100.0 1.56
Whole Wheat Ash 1.43Break Flour Yield 27.3
Ash Curves PNW WQC 2015 Crop Year
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WSU UI HUFFMAN BRUNEAUCumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 13.3 0.33 13.3 0.33 M1 9.1 0.43 9.1 0.43M2 20.0 0.34 33.3 0.34 B1 13.2 0.44 22.3 0.44B1 10.4 0.35 43.6 0.34 M1RD 3.5 0.44 25.8 0.44B2 14.5 0.35 58.2 0.34 B2 10.5 0.48 36.3 0.45GR 5.5 0.41 63.6 0.35 M2 16.6 0.48 52.9 0.46M1RD 3.2 0.46 66.9 0.35 GR 7.7 0.50 60.6 0.47B3 3.4 0.62 70.2 0.37 B3 3.7 0.63 64.3 0.48M3 2.8 0.67 73.1 0.38 M3 4.5 0.73 68.8 0.49M4 2.1 1.00 75.2 0.40 M4 2.2 0.99 71.0 0.51M5 1.4 2.13 76.6 0.43 M5 1.8 1.77 72.8 0.54REDDOG 1.3 3.17 77.8 0.47 REDDOG 1.4 3.01 74.3 0.59BKSH 3.0 4.02 80.9 0.60 BKSH 3.3 3.92 77.6 0.73REDSH 0.6 4.13 81.5 0.63 REDSH 0.6 4.43 78.2 0.76BRAN 18.5 4.80 100.0 1.40 BRAN 21.8 4.59 100.0 1.59
Whole Wheat Ash 1.37 Whole Wheat Ash 1.39Break Flour Yield 28.3 Break Flour Yield 27.5
Ash Curves PNW WQC 2015 Crop Year
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SY3024-2 LOUISECumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 11.0 0.39 11.0 0.39 B1 11.3 0.30 11.3 0.30M2 19.2 0.41 30.3 0.40 M1 13.0 0.30 24.3 0.30M1RD 2.9 0.42 33.2 0.40 M2 19.7 0.36 44.0 0.33B1 11.3 0.42 44.4 0.41 B2 14.4 0.36 58.4 0.34B2 15.6 0.43 60.1 0.41 M1RD 3.0 0.37 61.4 0.34GR 6.2 0.48 66.3 0.42 GR 5.7 0.39 67.1 0.34B3 3.4 0.68 69.6 0.43 B3 3.6 0.74 70.7 0.36M3 3.7 0.90 73.3 0.45 M3 3.2 0.89 73.9 0.39M4 2.5 1.75 75.8 0.50 M4 1.9 1.32 75.8 0.41M5 1.6 2.21 77.4 0.53 M5 1.8 2.39 77.6 0.45REDDOG 1.5 3.18 78.9 0.58 REDDOG 1.2 3.17 78.7 0.49REDSH 0.7 4.44 79.6 0.62 REDSH 0.9 4.34 79.6 0.54BKSH 3.3 4.50 82.9 0.77 BKSH 3.3 4.61 82.9 0.70BRAN 17.1 5.65 100.0 1.61 BRAN 17.1 5.80 100.0 1.57
Whole Wheat Ash 1.43 Whole Wheat Ash 1.49Break Flour Yield 30.3 Break Flour Yield 29.3
Ash Curves PNW WQC 2015 Crop Year
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MELBA JDCumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield AshB1 12.4 0.33 12.4 0.33 M1 14.6 0.28 14.6 0.28B2 20.2 0.36 32.5 0.35 B1 12.0 0.30 26.6 0.29M1 12.4 0.36 44.9 0.35 M1RD 3.1 0.34 29.7 0.30M2 16.0 0.37 61.0 0.36 M2 18.4 0.34 48.1 0.31M1RD 2.5 0.41 63.4 0.36 B2 13.3 0.35 61.5 0.32GR 6.0 0.44 69.4 0.37 GR 6.2 0.40 67.7 0.33B3 3.1 0.57 72.6 0.38 B3 2.9 0.57 70.6 0.34M3 2.8 0.86 75.4 0.39 M3 3.0 0.77 73.5 0.36M4 1.0 1.70 76.4 0.41 M4 1.8 1.24 75.3 0.38M5 1.1 2.45 77.5 0.44 M5 1.3 2.35 76.6 0.41REDDOG 1.3 2.82 78.7 0.48 REDDOG 1.6 2.59 78.2 0.46BKSH 2.9 3.43 81.6 0.58 BKSH 3.2 3.42 81.4 0.57REDSH 0.5 3.61 82.1 0.60 REDSH 0.6 4.00 82.0 0.60BRAN 17.9 4.11 100.0 1.23 BRAN 18.0 4.40 100.0 1.28
Whole Wheat Ash 1.27 Whole Wheat Ash 1.26Break Flour Yield 35.7 Break Flour Yield 28.2
Ash Curves PNW WQC 2015 Crop Year
- 24 -
- 24
-
WA8180 ash data unavailable
WA8180 & Farnum had 2nd break box plugs
WA8180 FARNUMCumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield AshB1 10.1 10.1 M1 9.5 0.32 9.5 0.32B2 8.5 18.6 M1RD 3.2 0.33 12.7 0.33B3 2.9 21.5 M2 20.8 0.34 33.5 0.34BKSH 2.5 24.0 B1 8.8 0.38 42.3 0.34BRAN 17.0 41.0 GR 5.6 0.39 47.9 0.35GR 5.4 46.4 B2 11.5 0.40 59.4 0.36M1 13.3 59.7 M3 4.8 0.47 64.2 0.37M1RD 4.4 64.2 M4 4.7 0.49 68.9 0.38M2 22.5 86.6 B3 3.6 0.55 72.5 0.38M3 4.7 91.3 M5 2.6 0.75 75.1 0.40M4 4.5 95.8 REDDOG 1.8 1.37 76.9 0.42M5 2.3 98.1 BKSH 2.6 2.58 79.5 0.49REDDOG 1.5 99.6 REDSH 0.4 3.02 79.9 0.50REDSH 0.4 100.0 BRAN 20.1 3.86 100.0 1.18
Whole Wheat Ash 1.03 Whole Wheat Ash 1.10Break Flour Yield 21.5 Break Flour Yield 23.9
Ash Curves PNW WQC 2015 Crop Year
- 25 -
- 25
-
LCS JET NORWEST553Cumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM2 21.7 0.35 21.7 0.35 M1 11.7 0.34 11.7 0.34M1 10.7 0.36 32.5 0.35 M2 21.9 0.37 33.7 0.36M1RD 3.5 0.36 36.0 0.35 B1 7.1 0.37 40.8 0.36B1 7.0 0.40 43.0 0.36 M1RD 3.7 0.38 44.5 0.36B2 12.1 0.42 55.1 0.37 B2 9.8 0.41 54.4 0.37GR 5.5 0.43 60.6 0.38 GR 5.4 0.46 59.7 0.38M3 4.6 0.54 65.3 0.39 M3 4.7 0.63 64.5 0.40M4 4.2 0.57 69.4 0.40 B3 2.9 0.71 67.4 0.41B3 3.1 0.60 72.5 0.41 M4 3.9 0.84 71.2 0.43M5 2.3 0.97 74.9 0.43 M5 2.1 1.72 73.3 0.47REDDOG 2.0 2.48 76.9 0.48 REDDOG 1.7 3.42 75.0 0.53BKSH 3.2 3.90 80.1 0.62 BKSH 3.6 4.19 78.6 0.70REDSH 0.7 4.09 80.8 0.65 REDSH 0.7 4.47 79.3 0.74BRAN 19.2 4.74 100.0 1.43 BRAN 20.7 4.86 100.0 1.59
Whole Wheat Ash 1.32 Whole Wheat Ash 1.48Break Flour Yield 22.2 Break Flour Yield 19.8
Ash Curves PNW WQC 2015 Crop Year
- 26 -
- 26
-
OR2100081H OR2110679Cumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1RD 3.5 0.34 3.5 0.34 M1 8.9 0.32 8.9 0.32M1 11.0 0.34 14.5 0.34 M2 24.2 0.34 33.1 0.33M2 21.8 0.36 36.3 0.35 M1RD 3.5 0.35 36.6 0.33B2 8.1 0.38 44.4 0.35 B1 5.8 0.38 42.4 0.34GR 5.1 0.40 49.6 0.36 B2 8.9 0.39 51.3 0.35M3 5.5 0.48 55.0 0.37 GR 5.4 0.44 56.7 0.36M4 5.3 0.51 60.4 0.38 M3 5.3 0.54 62.0 0.37B1 6.4 0.57 66.7 0.40 M4 5.2 0.59 67.3 0.39B3 3.0 0.62 69.8 0.41 B3 3.0 0.71 70.3 0.40M5 3.3 0.89 73.1 0.43 M5 3.2 0.98 73.4 0.43REDDOG 2.6 1.97 75.7 0.49 REDDOG 2.8 2.36 76.2 0.50BKSH 3.5 3.44 79.3 0.62 BKSH 3.6 4.21 79.8 0.66REDSH 0.7 3.48 80.0 0.64 REDSH 0.9 4.26 80.6 0.70BRAN 20.0 4.64 100.0 1.45 BRAN 19.4 4.87 100.0 1.51
Whole Wheat Ash 1.26 Whole Wheat Ash 1.44Break Flour Yield 17..6 Break Flour Yield 17.70
OR2111025 NORWEST553Cumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 11.7 0.33 11.7 0.33 M1 10.6 0.31 10.6 0.31M1RD 3.5 0.34 15.2 0.33 M1RD 3.4 0.32 14.0 0.31M2 22.2 0.35 37.4 0.34 B1 6.8 0.32 20.8 0.32B2 10.1 0.35 47.5 0.34 M2 21.1 0.34 42.0 0.33B1 6.0 0.36 53.5 0.35 B2 9.3 0.35 51.3 0.33GR 5.8 0.45 59.3 0.36 GR 4.9 0.41 56.2 0.34M3 5.0 0.50 64.3 0.37 M4 5.0 0.49 61.3 0.35M4 4.8 0.55 69.2 0.38 M3 5.5 0.52 66.8 0.37B3 3.4 0.64 72.5 0.39 B3 3.0 0.64 69.8 0.38M5 2.5 1.07 75.0 0.42 M5 3.5 0.77 73.3 0.40REDSH 0.7 2.38 75.7 0.43 REDDOG 3.3 1.86 76.7 0.46REDDOG 2.1 3.39 77.8 0.51 BKSH 4.0 3.43 80.7 0.61BKSH 3.6 4.08 81.3 0.67 REDSH 1.3 3.65 82.0 0.66BRAN 18.7 4.43 100.0 1.37 BRAN 18.0 4.27 100.0 1.31
Whole Wheat Ash 1.29 Whole Wheat Ash 1.17Break Flour Yield 19.50 Break Flour Yield 19.10
Ash Curves PNW WQC 2015 Crop Year
- 27 -
- 27
-
ID01101 UI SILVERCumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 11.3 0.38 11.3 0.38 M1 12.8 0.38 12.8 0.38M1RD 3.2 0.39 14.5 0.38 M1RD 3.7 0.40 16.5 0.38M2 21.5 0.42 36.1 0.40 M2 21.8 0.41 38.2 0.40B1 7.6 0.42 43.6 0.41 B1 9.5 0.42 47.7 0.40B2 11.0 0.48 54.7 0.42 B2 7.2 0.53 54.9 0.42GR 5.7 0.51 60.4 0.43 M3 4.9 0.57 59.9 0.43M3 4.6 0.66 65.0 0.44 GR 5.5 0.58 65.3 0.44M4 4.6 0.73 69.5 0.46 M4 5.4 0.64 70.7 0.46B3 2.8 0.81 72.3 0.48 B3 1.9 0.88 72.7 0.47M5 2.4 1.36 74.7 0.51 M5 2.9 1.03 75.6 0.49REDDOG 1.9 2.99 76.6 0.57 REDDOG 2.4 2.22 78.0 0.55BKSH 3.1 4.24 79.7 0.71 BKSH 3.2 3.72 81.2 0.67REDSH 0.7 4.32 80.3 0.74 REDSH 0.8 3.82 82.0 0.70BRAN 19.7 5.64 100.0 1.70 BRAN 18.0 4.60 100.0 1.40
Whole Wheat Ash 1.55 Whole Wheat Ash 1.21Break Flour Yield 21.4 Break Flour Yield 18.6
Ash Curves PNW WQC 2015 Crop Year
- 28 -
- 28
-
KWHR001 K070526 BARLOWCumulative Cumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM2 22.6 0.40 22.6 0.40 M2 22.0 0.44 22.0 0.44 M1 10.4 0.42 10.4 0.42M1 11.3 0.42 33.9 0.41 M1 10.6 0.45 32.6 0.44 M2 22.0 0.45 32.3 0.44M1RD 3.6 0.42 37.5 0.41 B2 10.6 0.51 43.1 0.46 M1RD 3.1 0.46 35.4 0.44B2 11.8 0.48 49.3 0.43 B1 6.0 0.51 49.1 0.47 B2 9.9 0.51 45.3 0.45B1 6.3 0.48 55.6 0.43 M1RD 3.5 0.57 52.6 0.47 B1 5.0 0.52 50.3 0.46GR 6.0 0.53 61.6 0.44 GR 5.7 0.59 58.3 0.48 GR 5.4 0.57 55.7 0.47M3 4.7 0.69 66.4 0.46 M4 5.9 0.73 64.2 0.51 M4 5.6 0.65 61.3 0.49M4 4.7 0.79 71.1 0.48 M3 5.6 0.75 69.7 0.53 M3 6.0 0.69 67.2 0.51B3 2.7 1.04 73.7 0.50 B3 2.8 1.15 72.6 0.55 M5 3.7 1.12 70.9 0.54M5 2.5 1.50 76.2 0.53 M5 3.6 1.33 76.2 0.59 B3 2.9 1.20 73.8 0.56REDDOG 2.2 2.92 78.4 0.60 REDDOG 2.8 2.72 79.0 0.66 REDDOG 4.5 2.45 78.3 0.67REDSH 0.7 4.64 79.1 0.64 REDSH 1.0 4.78 80.0 0.72 BKSH 3.8 4.96 82.1 0.87BKSH 3.2 4.70 82.3 0.80 BKSH 3.4 4.99 83.5 0.89 REDSH 1.0 5.03 83.1 0.92BRAN 17.7 5.81 100.0 1.68 BRAN 16.5 6.33 100.0 1.79 BRAN 16.9 6.14 100.0 1.80
Whole Wheat Ash 1.61 Whole Wheat Ash 1.85 Whole Wheat Ash 1.84Break Flour Yield 20.8 Break Flour Yield 19.4 Break Flour Yield 17.8
Ash Curves PNW WQC 2015 Crop Year
- 29 -
- 29
-
10SB0087-B BUCK PRONTOCumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1RD 3.9 0.36 3.9 0.36 M1 9.1 0.39 9.1 0.39M1 11.3 0.37 15.3 0.36 M1RD 4.4 0.41 13.6 0.40M2 22.0 0.37 37.3 0.37 M2 18.8 0.44 32.3 0.42B1 6.3 0.42 43.7 0.38 B1 5.8 0.48 38.2 0.43B2 11.0 0.42 54.7 0.39 B2 9.4 0.50 47.6 0.44GR 6.1 0.49 60.8 0.40 GR 5.5 0.57 53.1 0.46M3 4.9 0.68 65.8 0.42 M3 6.1 0.68 59.1 0.48M4 4.1 0.81 69.9 0.44 M4 5.9 0.74 65.1 0.50B3 2.8 0.92 72.7 0.46 B3 3.3 0.98 68.4 0.53M5 2.1 1.63 74.8 0.49 M5 4.2 1.43 72.6 0.58REDDOG 1.7 3.18 76.5 0.55 REDDOG 3.5 2.77 76.1 0.68REDSH 0.6 4.67 77.1 0.58 BKSH 4.1 4.23 80.2 0.86BKSH 3.5 4.75 80.6 0.76 REDSH 1.9 4.30 82.1 0.94BRAN 19.4 5.64 100.0 1.71 BRAN 17.9 5.45 100.0 1.75
Whole Wheat Ash 1.53 Whole Wheat Ash 1.73Break Flour Yield 20.2 Break Flour Yield 18.5
Ash Curves PNW WQC 2015 Crop Year
- 30 -
- 30
-
SY3051-9 SY STEELHEADCumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM2 21.1 0.35 21.1 0.35 M1 12.4 0.37 12.4 0.37M1RD 3.7 0.37 24.8 0.36 M1RD 3.9 0.39 16.3 0.38M1 10.5 0.38 35.4 0.36 M2 19.2 0.39 35.5 0.39B2 14.0 0.44 49.4 0.38 B1 7.5 0.43 43.1 0.39B1 6.9 0.45 56.3 0.39 B2 13.7 0.44 56.8 0.40GR 6.4 0.49 62.7 0.40 B3 2.8 0.79 59.6 0.42M3 4.7 0.65 67.5 0.42 GR 6.3 0.82 65.9 0.46B3 2.7 0.83 70.2 0.43 M4 4.0 0.84 69.9 0.48M4 4.2 0.86 74.4 0.46 M3 4.6 0.91 74.5 0.51M5 2.1 1.53 76.5 0.49 M5 2.0 1.55 76.5 0.53REDDOG 2.1 2.95 78.7 0.56 REDDOG 1.6 3.43 78.1 0.59BKSH 3.3 4.84 81.9 0.73 REDSH 0.6 4.83 78.7 0.63REDSH 0.6 5.27 82.5 0.76 BKSH 3.4 4.87 82.1 0.80BRAN 17.5 6.00 100.0 1.68 BRAN 17.9 5.93 100.0 1.72
Whole Wheat Ash 1.59 Whole Wheat Ash 1.69Break Flour Yield 23.7 Break Flour Yield 24.0
Ash Curves PNW WQC 2015 Crop Year
- 31 -
- 31
-
EAGAN DUCLAIRCumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 7.0 0.37 7.0 0.37 M1 8.3 0.37 8.3 0.37M1RD 2.5 0.37 9.4 0.37 M1RD 3.0 0.37 11.3 0.37M2 21.6 0.38 31.0 0.38 M2 20.3 0.37 31.6 0.37B1 6.7 0.45 37.7 0.39 B1 7.9 0.41 39.5 0.38B2 11.6 0.47 49.3 0.41 B2 11.0 0.43 50.6 0.39GR 5.8 0.49 55.1 0.42 GR 5.8 0.48 56.3 0.40M4 6.0 0.54 61.1 0.43 M4 5.4 0.57 61.7 0.41M3 5.9 0.54 67.0 0.44 M3 5.3 0.57 67.0 0.43M5 3.6 0.78 70.6 0.46 M5 3.8 0.85 70.8 0.45B3 2.6 0.90 73.2 0.47 B3 2.4 0.94 73.2 0.47REDDOG 3.4 1.97 76.6 0.54 REDDOG 4.0 1.60 77.2 0.53REDSH 0.9 3.93 77.5 0.58 REDSH 0.8 3.58 78.0 0.56BKSH 3.7 4.37 81.2 0.75 BKSH 3.5 3.84 81.6 0.70BRAN 18.8 5.80 100.0 1.70 BRAN 18.4 5.54 100.0 1.59
Whole Wheat Ash 1.89 Whole Wheat Ash 1.41Break Flour Yield 20.9 Break Flour Yield 21.4
Ash Curves PNW WQC 2015 Crop Year
- 32 -
- 32
-
IDO1203S-A UI PLATINUMCumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1RD 3.6 0.40 3.6 0.40 M1RD 4.8 0.38 4.8 0.38M1 10.7 0.41 14.3 0.41 M1 11.7 0.39 16.5 0.39M2 22.7 0.41 37.0 0.41 M2 20.6 0.40 37.1 0.40B1 7.1 0.42 44.1 0.41 B1 12.5 0.42 49.6 0.40B2 11.3 0.47 55.4 0.42 GR 5.8 0.50 55.4 0.41GR 6.2 0.52 61.6 0.43 B2 8.0 0.53 63.4 0.43M3 5.3 0.67 66.9 0.45 M3 5.1 0.58 68.5 0.44M4 4.8 0.79 71.7 0.47 M4 4.4 0.77 72.9 0.46B3 2.2 0.95 74.0 0.49 B3 2.3 0.88 75.2 0.47M5 2.2 1.54 76.1 0.52 M5 2.1 1.52 77.4 0.50REDDOG 1.7 2.82 77.8 0.57 REDDOG 1.6 2.55 79.0 0.54REDSH 0.5 4.00 78.3 0.59 REDSH 0.4 4.16 79.4 0.56BKSH 3.0 4.09 81.3 0.72 BKSH 2.9 4.18 82.3 0.69BRAN 18.7 5.55 100.0 1.62 BRAN 17.7 5.72 100.0 1.58
Whole Wheat Ash 1.41 Whole Wheat Ash 1.34Break Flour Yield 20.6 Break Flour Yield 22.8
Ash Curves PNW WQC 2015 Crop Year
- 33 -
- 33
-
WB7328 SNOWCRESTCumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1RD 4.0 0.36 4.0 0.36 M1RD 4.1 0.35 4.1 0.35M1 9.3 0.39 13.4 0.38 M1 8.4 0.39 12.4 0.38M2 20.2 0.40 33.5 0.39 M2 19.2 0.43 31.6 0.41B1 7.1 0.44 40.7 0.40 B1 7.2 0.43 38.8 0.41B2 10.4 0.44 51.1 0.41 B2 9.2 0.47 48.0 0.42GR 6.2 0.50 57.2 0.42 GR 6.3 0.47 54.3 0.43M3 5.9 0.54 63.2 0.43 M3 6.5 0.60 60.8 0.45M4 5.5 0.63 68.7 0.45 M4 5.2 0.63 66.0 0.46B3 2.7 0.77 71.4 0.46 B3 3.4 0.70 69.4 0.47M5 3.1 1.05 74.5 0.48 M5 3.1 1.33 72.5 0.51REDDOG 2.3 2.11 76.8 0.53 REDDOG 2.4 2.20 74.9 0.56REDSH 0.6 3.81 77.4 0.56 BKSH 3.5 3.41 78.4 0.69BKSH 3.4 3.81 80.8 0.69 REDSH 0.7 3.49 79.1 0.72BRAN 19.2 5.30 100.0 1.58 BRAN 20.9 4.58 100.0 1.52
Whole Wheat Ash 1.44 Whole Wheat Ash 1.50Break Flour Yield 20.2 Break Flour Yield 19.7
Ash Curves PNW WQC 2015 Crop Year
- 34 -
- 34
-
WB7589 KLASICCumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1RD 4.1 0.43 4.1 0.43 M1 9.4 0.36 9.4 0.36M1 9.1 0.44 13.2 0.44 M1RD 4.1 0.38 13.4 0.37B1 6.2 0.46 19.3 0.45 M2 20.6 0.38 34.0 0.38M2 20.7 0.47 40.0 0.46 B1 5.8 0.41 39.8 0.38B2 9.3 0.50 49.3 0.47 GR 6.5 0.41 46.3 0.39GR 6.2 0.59 55.5 0.48 B2 9.2 0.44 55.5 0.40M3 5.7 0.64 61.1 0.50 M3 5.7 0.54 61.2 0.41M4 5.2 0.73 66.3 0.51 M4 5.3 0.66 66.5 0.43B3 2.7 0.91 69.0 0.53 B3 2.9 0.72 69.4 0.44M5 2.9 1.13 71.9 0.55 M5 2.6 1.09 72.0 0.46REDDOG 2.2 2.62 74.1 0.61 REDDOG 1.9 2.44 73.9 0.51BKSH 3.7 4.31 77.8 0.79 BKSH 3.5 3.43 77.4 0.65REDSH 0.6 4.52 78.4 0.82 REDSH 0.4 3.79 77.9 0.66BRAN 21.6 5.39 100.0 1.81 BRAN 22.1 4.72 100.0 1.56
Whole Wheat Ash 1.68 Whole Wheat Ash 1.48Break Flour Yield 18.1 Break Flour Yield 17.9
Ash Curves PNW WQC 2015 Crop Year
- 35 -
- 35
-
OTTO HUFFMANCumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield AshB2 12.6 0.33 12.6 0.33 B2 13.4 0.30 13.4 0.30M1 6.9 0.34 19.4 0.33 B1 10.8 0.31 24.2 0.30B1 11.5 0.35 30.9 0.34 M1 15.9 0.32 40.1 0.31M2 22.2 0.37 53.2 0.35 M1RD 3.2 0.33 43.4 0.31M1RD 2.9 0.38 56.1 0.35 M2 19.3 0.37 62.6 0.33GR 6.0 0.55 62.0 0.37 GR 4.9 0.38 67.5 0.34B3 3.7 0.57 65.7 0.38 B3 2.9 0.62 70.4 0.35M4 2.0 0.78 67.7 0.40 M3 2.9 0.77 73.3 0.36M3 3.6 0.87 71.3 0.42 M4 1.9 0.98 75.1 0.38M5 2.0 1.61 73.3 0.45 M5 0.4 2.40 75.6 0.39REDDOG 2.8 2.41 76.1 0.52 REDDOG 1.3 2.80 76.9 0.43BKSH 3.6 3.64 79.7 0.66 REDSH 2.1 3.68 79.0 0.52REDSH 1.5 3.98 81.1 0.72 BKSH 3.6 3.79 82.5 0.66BRAN 18.9 4.16 100.0 1.37 BRAN 17.5 4.68 100.0 1.36
Whole Wheat Ash 1.38 Whole Wheat Ash 1.27Break Flour Yield 27.75 Break Flour Yield 27.05
CRESCENT KASEBERGCumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield AshB1 13.9 0.36 13.9 0.36 B1 15.2 0.33 15.2 0.33M1 16.7 0.36 30.6 0.36 M1 13.5 0.35 28.7 0.34B2 14.9 0.38 45.5 0.37 B2 13.4 0.38 42.1 0.35M2 17.9 0.38 63.3 0.37 M2 13.0 0.42 55.2 0.37GR 4.9 0.40 68.3 0.37 M1RD 2.9 0.52 58.1 0.38M1RD 2.6 0.41 70.9 0.37 GR 6.2 0.53 64.2 0.39B3 3.4 0.58 74.2 0.38 B3 3.4 0.65 67.6 0.40M3 2.4 0.76 76.7 0.40 M3 3.8 0.96 71.4 0.43M4 1.2 1.03 77.9 0.40 M4 1.4 1.83 72.8 0.46M5 1.1 2.10 79.0 0.43 M5 1.5 2.56 74.3 0.50REDDOG 1.4 2.72 80.4 0.47 REDDOG 1.9 3.27 76.1 0.57REDSH 0.8 3.53 81.2 0.50 BKSH 4.1 3.77 80.2 0.73BKSH 2.8 3.82 84.0 0.61 REDSH 0.9 4.30 81.1 0.77BRAN 16.0 4.75 100.0 1.27 BRAN 18.9 5.21 100.0 1.61
Whole Wheat Ash 1.28 Whole Wheat Ash 1.29Break Flour Yield 32.13 Break Flour Yield 32.02
Ash Curves PNW WQC 2015 Crop Year
- 36 -
- 36
-
WHIT ARTDECOCumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1RD 3.7 0.36 3.7 0.36 M1 11.0 0.31 11.0 0.31B1 11.6 0.38 15.3 0.37 B1 10.7 0.32 21.7 0.32M1 12.4 0.39 27.7 0.38 M2 20.1 0.32 41.8 0.32M2 18.2 0.41 45.9 0.39 M1RD 3.3 0.33 45.1 0.32B2 12.5 0.41 58.4 0.40 B2 13.2 0.33 58.4 0.32M3 4.2 0.42 62.6 0.40 GR 5.3 0.37 63.7 0.33GR 4.7 0.50 67.3 0.41 B3 3.6 0.59 67.3 0.34B3 4.1 0.73 71.4 0.43 M3 4.2 0.62 71.5 0.36M4 2.6 1.27 74.0 0.45 M4 3.1 0.82 74.6 0.38M5 1.9 2.80 75.9 0.51 M5 1.7 2.02 76.3 0.41REDDOG 2.4 3.61 78.3 0.61 REDDOG 2.2 2.55 78.5 0.47BKSH 4.5 4.67 82.8 0.83 REDSH 1.0 3.18 79.5 0.51REDSH 1.5 4.77 84.3 0.90 BKSH 3.2 3.39 82.7 0.62BRAN 15.7 5.66 100.0 1.65 BRAN 17.3 4.51 100.0 1.29
Whole Wheat Ash 1.65 Whole Wheat Ash 1.13Break Flour Yield 28.27 Break Flour Yield 27.56
BOBTAIL TRIFECTACumulative Cumulative
Stream Yield Ash Yield Ash Stream Yield Ash Yield AshB1 12.0 0.32 12.0 0.32 M1 7.1 0.37 7.1 0.37B2 13.3 0.36 25.3 0.34 M2 21.7 0.39 28.7 0.39M1 12.0 0.40 37.3 0.36 B1 11.3 0.42 40.0 0.40M1RD 3.4 0.40 40.7 0.36 B2 17.8 0.44 57.8 0.41GR 5.8 0.40 46.5 0.37 M1RD 2.9 0.46 60.7 0.41M2 19.1 0.41 65.6 0.38 GR 5.4 0.50 66.2 0.42B3 2.7 0.72 68.3 0.39 B3 2.9 0.65 69.1 0.43M3 4.1 0.81 72.4 0.42 M3 3.4 0.82 72.5 0.45M4 2.3 1.01 74.7 0.43 M4 2.6 0.86 75.1 0.46M5 1.6 2.30 76.3 0.47 M5 1.3 2.12 76.4 0.49REDDOG 2.0 2.91 78.3 0.54 REDDOG 1.7 3.16 78.1 0.55REDSH 1.7 3.87 80.0 0.61 BKSH 3.5 3.84 81.5 0.69BKSH 4.1 3.94 84.1 0.77 REDSH 0.9 3.88 82.5 0.73BRAN 15.9 5.32 100.0 1.49 BRAN 17.5 4.63 100.0 1.41
Whole Wheat Ash 1.21 Whole Wheat Ash 1.45Break Flour Yield 28.01 Break Flour Yield 31.97
Ash Curves PNW WQC 2015 Crop Year
- 37 -
- 37
-
USD
AFe
dera
l Gra
in In
spec
tion
Serv
ice
Oly
mpi
a, W
ashi
ngto
n
2015 WHEAT QUALITY COUNCIL SAMPLES
USDA GIPSA FGIS Analysis
1 SWH
2 SWH
3 SWH
4 SWH
5 SWH
6 WHCB
7 WHCB
8 HRW
9 HRW
10 HRW
11 HRW
12 HDWH
13 HDWH
14 HDWH
15 XWHT HRW/HDWH
16 SWH
17 HDWH
18 SPLIT HRS/HRW
19 HRS
20 HRS
21 HRS
22 HRS
23 HRS
24 HRS
25 HRS
26 HRS
27 SWH
28 SWH
29 SWH
30 HDWH
31 SPLIT HDWH/SWH
32 HDWH
33 SWH
34 SWH
35 WHCB
36 SWH
37 SWH
38 SWH
39 SWH
40 SWH
- 38 -
- 38
-
AD
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read
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imal
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prea
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7
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t spr
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roup
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min
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SE
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gro
up 1
6
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TDE
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SW
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1638
7G
ood
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Min
imal
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PNW
WQ
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Cro
p Y
ear
- 39 -
- 39
-
Cookie
Mill Location Sample Date SampleID SampleDescription
LotNumber
BakeAbsorption
(%)
BakeMixingTime
BakeLoaf
Volume
BakeGrain
BakeTexture
BakeCrumbColor
BakeDough
Condition
CookieSpread SRC H2O SRC
Sucrose
SRCLacticAcid
SRCSodium
Carbonate
Overland Park 11/12/2015 151112043 Group 1 - SWW 1 7.91 52 82.97 82.8 63.23
Overland Park 11/12/2015 151112044 Group 2 - SWW 2 7.59 54.51 81.78 109.48 64.63
Overland Park 11/12/2015 151112045 Group 2 - SWW 3 7.93 49.87 83.73 106.75 69.22
Overland Park 11/12/2015 151112046 Group 3 - SWS 4 8.73 49.61 80.59 107.9 65.87
Overland Park 11/12/2015 151112047 Group 3 - SWS 5 8.36 50.56 80.96 115.1 63.37
Overland Park 11/12/2015 151112048 Group 4 - CLUB 6 9.15 52.13 78.51 86.34 68.68
Overland Park 11/12/2015 151112049 Group 4 - CLUB 7 8.66 51.33 79.95 77.65 65.63
Overland Park 11/12/2015 151112050 Group 5 - HRW 8 57 8 2650 Slightly
Open Soft SlightlyDull Good
Overland Park 11/12/2015 151112051 Group 5 - HRW 9 58 7 2550 Open Soft Dull Soft
Overland Park 11/12/2015 151112052 Group 6 - HRW 10 59 14 2975 Slightly
Open Soft SL Crmy SL Dull Good
Overland Park 11/12/2015 151112053 Group 6 - HRW 11 59 10 3100 Slightly
Open Soft SL Crmy SL Dull Good
Overland Park 11/12/2015 151112054 Group 7 - HWW 12 55 10 2825 Slightly
Open Soft Creamy Good
Overland Park 11/12/2015 151112055 Group 7 - HWW 13 56 9 2850 Slightly
Open Soft BrightWhite Good
Overland Park 11/12/2015 151112056 Group 7 - HWW 14 56 10 2850 Slightly
Open Soft Creamy Good
Overland Park 11/12/2015 151112057 Group 7 - HRW 15 56 6 2950 Slightly
Open Soft BrightWhite Soft
Overland Park 11/12/2015 151112058 Group 8 - HWW 16 57 7 2975 Slightly
Open Soft BrightWhite Good
Overland Park 11/12/2015 151112059 Group 8 - HWW 17 57 14 2900 Slightly
Open Soft Creamy Good
Overland Park 11/12/2015 151112060 Group 9 - HRS 18 58 9 2850 Slightly
Open Soft Creamy Good
Overland Park 11/12/2015 151112061 Group 9 - HRS 19 58 9 2850 Slightly
Open Soft SlightlyCrmy Good
Overland Park 11/12/2015 151112062 Group 9 - HRS 20 58 8 2950 Open Soft Slightly
Crmy Good
Overland Park 11/12/2015 151112063 Group 10 - HRS 21 57 12 2950 Slightly
Open Soft SlightlyCrmy Good
Overland Park 11/12/2015 151112064 Group 10 - HRS 22 60 17 2750 Open Soft Creamy Good
Overland Park 11/12/2015 151112065 Group 11 - HRS 23 59 20 2900 Very
Open Soft SlightlyCrmy Tough
Overland Park 11/12/2015 151112066 Group 11 - HRS 24 59 20 3100 Very
Open Soft SlightlyCrmy Tough
Overland Park 11/12/2015 151112067 Group 12 - HRS 25 60 20 3000 Very
Open Soft Creamy Tough
Overland Park 11/12/2015 151112068 Group 12 - HRS 26 59 6 2700 Very
Open Soft Creamy Tough
Overland Park 11/12/2015 151112069 Group 13 - HWS 27 57 18 2875 Slightly
Open Soft BrightWhite Good
Overland Park 11/12/2015 151112070 Group 13 - HWS 28 57 12 2675 Slightly
Open Soft BrightWhite Good
Overland Park 11/12/2015 151112071 Group 14 - HWS 29 57 20 2625 Slightly
Open Soft SlightlyCrmy Tough
Overland Park 11/12/2015 151112072 Group 14 - HWS 30 58 20 2900 Slightly
Open Soft SlightlyCrmy Tough
Overland Park 11/12/2015 151112073 Group 15 - HWS 31 58 20 2900 Open Soft Creamy Tough
Overland Park 11/12/2015 151112074 Group 15 - HWS 32 58 20 2900 Open Soft Slightly
Crmy Tough
Overland Park 11/12/2015 151112075 Group 16 - SWW 33 8.7 52.01 87.89 111.96 72.44
Overland Park 11/12/2015 151112076 Group 16 - SWW 34 8.5 52.82 82.42 104.25 64.55
Overland Park 11/12/2015 151112077 Group 16 - CLUB 35 9.78 48.95 77.76 70.24 63.85
Overland Park 11/12/2015 151112078 Group 16 - SWW 36 9.14 51.32 80.09 93.94 68.38
Overland Park 11/12/2015 151112079 Group 16 - SWS 37 8.18 51.16 85.5 94.87 70.24
Overland Park 11/12/2015 151112080 Group 16 - SWW 38 6.98 53.35 89.08 106.8 72.71
Overland Park 11/12/2015 151112081 Group 16 - SWW 39 8.52 51.18 79.91 98.9 64.77
Overland Park 11/12/2015 151112082 Group 16 - SWW 40 7.8 52.94 82.69 87.72 66.08
Bake Flour Analysis
ADM Milling Laboratory Data PNW WQC 2015 Crop Year
- 40 -
- 40
-
Ard
entM
ills
Min
neap
olis
, Min
neso
ta
1 po
or 9
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nt
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stio
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n #3
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Var
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lass
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ampl
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rodu
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Like
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l Acc
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ility
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men
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ments
WA
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66
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WA
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816
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light
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ir
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8
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HR
001
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S
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light
ly ta
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S
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poor
low
sta
bilit
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RLO
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S
920
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optim
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w s
tabi
lity
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B00
87-B
H
RS
10
21B
read
6op
timum
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BU
CK
PR
ON
TO
X
HR
S
1022
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grea
t8
grea
t
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umlo
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13
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1328
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7328
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lity
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T
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7589
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S
1531
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gh s
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lity
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ight
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y
OTT
OS
WW
16
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66
high
est s
tabi
lity
for S
oft W
heat
HU
FFM
AN
SW
W
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Coo
kie
56
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CR
ES
CE
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t spr
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tio8
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est s
tabi
lity
for S
oft W
heat
KA
SE
BE
RG
SW
W
1636
Coo
kie
56
6
WH
ITS
WS
16
37C
ooki
e5
66
AR
TDE
CO
SW
W
1638
Coo
kie
54
low
est s
prea
d/he
ight
ratio
4
BO
BTA
ILS
WW
16
39C
ooki
e5
55
TRIF
EC
TAS
WW
16
40C
ooki
e5
66
Ard
ent M
ills
End-
Prod
uct E
valu
atio
nPN
W W
QC
201
5 C
rop
Yea
r
- 41 -
- 41
-
Absorptio
n14%
Stability
MTI
Peak
Time
Arriv
alDe
parture
Bake
Score
Strength
Score
Spread
Height
Sp/Ht
Ratio
Spread
Factor
Soft
1501
53.1
480
3.5
15
476.5
63.5
7.5
72.34
Soft
1502
55.4
6.25
604.5
0.25
6.5
489
64.5
7.58
73.08
Soft
1503
51.6
660
4.5
17
492
59.5
8.27
78.22
Soft
1504
54.3
6.25
805
1.75
849
261
.58
75.68
Soft
1505
53.5
6.75
604.5
0.75
7.5
496
608.27
78.2
Soft
1506
51.2
4.25
953
0.75
550
5.5
55.5
9.11
86.16
Soft
1507
50.4
4.25
100
30.5
4.75
507.5
549.4
88.91
Har
d15
0860
.29
356
312
6360
Har
d15
0961
840
5.75
3.5
11.5
5855
Har
d15
1059
.525
012
.55
3068
60H
ard15
1155
.823
.55
105.5
2968
60H
ard15
1258
.622
156
123
6360
Har
d15
1358
.811
.520
31
12.5
5860
Har
d15
1457
.216
4010
1.5
17.5
6860
Har
d15
1556
.229
010
130
6860
Har
d15
1661
.710
.535
5.5
1.75
12.25
6255
Har
d15
1762
.616
2010
319
6860
Har
d15
1862
.410
.25
205
2.75
1357
55H
ard15
1964
9.5
206
2.5
1257
55H
ard15
2065
.78.5
356.5
4.5
1368
60H
ard15
2160
.912
2011
.57.5
19.5
6860
Har
d15
2263
.217
.25
2013
7.25
24.5
7360
Har
d15
2359
.328
011
230
7365
Har
d15
2459
.127
.520
12.5
2.5
3073
65H
ard15
2568
.213
.525
85.5
1973
65H
ard15
2666
.96
306
410
6355
Har
d15
2768
.414
.520
81.5
1468
60H
ard15
2859
.410
.540
73
13.5
6860
Har
d15
2959
.424
.515
122.5
2768
60H
ard15
3058
.325
012
.55
3073
65H
ard15
3159
.428
011
.52
3063
60H
ard15
3259
.328
.25
011
1.75
3073
65Soft
1533
51.6
15.25
205.5
0.75
1649
557
8.68
84.24
Soft
1534
52.7
6.75
604
0.75
7.5
495.5
588.54
82.87
Soft
1535
492.75
120
0.75
2.5
3.5
509
539.6
93.16
Soft
1536
49.6
6.75
503
0.75
7.5
499.5
57.5
8.67
84.26
Soft
1537
50.7
3.75
110
30.75
4.5
494.5
598.38
81.3
Soft
1538
51.5
10.5
304
0.75
11.25
475
65.5
7.25
70.34
Soft
1539
50.8
940
3.5
0.5
9.5
488.5
61.5
7.94
77.05
Soft
1540
524.75
703.0
15.5
484.00
60.50
8.0
77.6
Ard
ent M
ills
Labo
rato
ry D
ata
PNW
WQ
C 2
015
Cro
p Y
ear
- 42 -
- 42
-
Bay
Stat
e M
illin
g W
inon
a, M
inne
sota
1 po
or 9
exc
elle
nt1
poor
9 e
xcel
lent
1 po
or 9
exc
elle
nt
Que
stio
n #1
Que
stio
n #2
Que
stio
n #3
Que
stio
n #4
Var
iety
Che
ckC
lass
Gro
upS
ampl
e#P
rodu
ct
Dough
/Batt
er Rati
ng
Like
d/D
islik
ed C
omm
ents
End-P
roduc
t Perf
orman
ce
Like
d/D
islik
ed C
omm
ents
Overal
l Acc
eptab
ility
Like
d/D
islik
ed C
omm
ents
Mitigati
ng Physic
al/Che
mical
Propert
ies & C
ommen
ts
WA
8180
HR
W
58
Bre
ad7
7br
ittle
cru
st6
low
sta
bilit
y
FAR
NU
MX
HR
W
59
Bre
ad6
stic
ky, s
lack
5op
en c
ells
, cou
rse
crum
b6
low
sta
bilit
y
LCS
JE
TH
RW
6
10B
read
6bu
cky
6dr
y cr
umb
6lo
ng m
ix ti
me
NO
RW
ES
T553
XH
RW
6
11B
read
6bu
cky
5w
ild b
reak
and
shr
ed6
long
mix
tim
e
OR
2100
081H
HW
W
712
Bre
ad6
slig
htly
dry
4lig
ht c
rust
col
or, s
helle
d6
high
sta
bilit
y
OR
2110
679
HW
W
713
Bre
ad6
slig
htly
buc
ky, l
ower
abs
orpt
ion
5no
n-un
iform
6lo
ng m
ix ti
me
OR
2111
025
HW
W
714
Bre
ad7
6sl
ight
ly u
neve
n co
lor
7go
od b
alan
ce, l
ow a
bs
NO
RW
ES
T553
XH
RW
7
15B
read
6sl
ight
ly b
ucky
5sm
all e
nds,
ligh
t cru
st c
olor
6lo
ng m
ix ti
me,
low
abs
ID01
101
HW
W
816
Bre
ad7
6lig
ht c
rust
col
or
6lo
w s
tabi
lity
UI S
ILV
ER
XH
WW
8
17B
read
76
yello
w c
rum
b8
good
bal
ance
KW
HR
001
HR
S
918
Bre
ad7
6sl
ight
ly c
olla
psed
5lo
w s
tabi
lity
K07
0526
HR
S
919
Bre
ad7
75
low
sta
bilit
y
BA
RLO
WX
HR
S
920
Bre
ad6
slow
pic
k up
, stic
ky7
5go
od a
bs, l
ow s
tabi
lity
10S
B00
87-B
HR
S
1021
Bre
ad6
stic
ky,
7lo
wer
vol
ume
7go
od b
alan
ce
BU
CK
PR
ON
TO
XH
RS
10
22B
read
6sl
ow p
ick
up
6sl
ight
y un
even
col
or6
long
mix
tim
e
SY
3051
-9H
RS
11
23B
read
6dr
y, b
ucky
6sl
dry
cru
mb
6go
od s
tabi
lity
SY
STE
ELH
EA
D
XH
RS
11
24B
read
6dr
y, b
ucky
4op
en c
ells
, cou
rse
crum
b, d
ull c
rum
b6
too
stro
ng, l
ong
mix
EA
GA
NH
RS
12
25B
read
77
sl o
pen,
goo
d te
xtur
e8
good
bal
ance
DU
CLA
IRX
HR
S
1226
Bre
ad7
6w
eak
crum
b ea
sily
com
pres
sed
7go
od g
rain
and
text
ure
slig
htly
low
er v
olum
e
IDO
1203
S-A
HW
S
1327
Bre
ad7
5op
en a
nd c
oars
e7
good
sta
bilit
y
UI P
LATI
NU
M
X
HW
S
1328
Bre
ad7
5bl
iste
red,
ope
n, c
oars
e7
WB
7328
HW
S
1429
Bre
ad5
dry,
buc
ky6
light
cru
st6
high
sta
bilit
y
SN
OW
CR
ES
T
X
HW
S
1430
Bre
ad6
dry
6
wild
bre
ak a
nd s
hred
6lo
ng m
ix ti
me
WB
7589
HW
S
1531
Bre
ad6
sl. D
ry5
open
, non
-uni
form
6lo
ng m
ix, h
igh
stab
ility
KLA
SIC
XH
WS
15
32B
read
6dr
y5
unev
en, l
ight
cru
st5
very
long
mix
and
hig
h st
abili
ty
Bay
Sta
te M
illin
gEn
d-Pr
oduc
t Eva
luat
ion
PNW
WQ
C 2
015
Cro
p Y
ear
- 43 -
- 43
-
Gra
in C
raft
Wic
hita
, Kan
sas
1 po
or 9
exc
elle
nt1
poor
9 e
xcel
lent
1 po
or 9
exc
elle
nt
Que
stio
n #1
Que
stio
n #2
Que
stio
n #3
Que
stio
n #4
Var
iety
Che
ckC
lass
Gro
upS
ampl
e#P
rodu
ct
Dough
/Batt
er Rati
ng
Like
d/D
islik
ed C
omm
ents
End-P
roduc
t Perf
orman
ce
Like
d/D
islik
ed C
omm
ents
Overal
l Acc
eptab
ility
Like
d/D
islik
ed C
omm
ents
Mitigati
ng Physic
al/Che
mical
Propert
ies &
Com
ments
WA
8180
HR
W
58
Bre
ad4
aver
age
abs,
mar
gina
l stre
ngth
2po
or v
olum
e, o
pen
inte
rnal
gra
in3
poor
inte
rior,
poor
vol
ume
FAR
NU
MX
HR
W
59
Bre
ad5
good
abs
orpt
ion
2po
or v
olum
e, p
oor i
nter
ior s
core
s3
poor
inte
rior,
poor
vol
ume
very
low
ash
.36
LCS
JE
TH
RW
6
10B
read
7go
od s
treng
th5
open
gra
in, g
ood
volu
me
7go
od s
treng
th, g
ood
volu
me
sigh
tly o
pen
grai
n
NO
RW
ES
T553
XH
RW
6
11B
read
6av
erag
e ab
s, g
ood
stre
ngth
6ex
celle
nt v
olum
e6
good
stre
ngth
, goo
d vo
lum
eab
ove
aver
age
inte
rior s
core
s
OR
2100
081H
HW
W
712
Bre
ad5
Low
abs
orpt
ion
3po
or v
olum
e, o
pen
inte
rnal
gra
in4
poor
inte
rior,
poor
vol
ume
very
low
ash
.38
OR
2110
679
HW
W
713
Bre
ad5
Low
abs
orpt
ion
3po
or v
olum
e, p
oor i
nter
ior s
core
s3
poor
inte
rior,
poor
vol
ume
OR
2111
025
HW
W
714
Bre
ad6
good
stre
ngth
, low
abs
orpt
ion
7go
od in
terio
r sco
res
6go
od in
terio
rs, l
ow a
bsor
ptio
nve
ry lo
w a
sh .3
6
NO
RW
ES
T553
XH
RW
7
15B
read
5Lo
w a
bsor
ptio
n3
poor
vol
ume,
poo
r int
erio
r sco
res
3po
or in
terio
r, po
or v
olum
ehi
gh m
oist
ure
15.2
ID01
101
HW
W
816
Bre
ad4
aver
age
abs,
mar
gina
l stre
ngth
7go
od in
terio
r sco
res
6av
erag
e vo
lum
e, n
ice
inte
rior
UI S
ILV
ER
XH
WW
8
17B
read
7go
od s
treng
th7
good
inte
rior s
core
s7
good
vol
ume,
goo
d in
tern
al s
core
s
KW
HR
001
HR
S
918
Bre
ad6
good
abs
orpt
ion
3po
or v
olum
e, p
oor i
nter
ior s
core
s4
poor
inte
rior,
poor
vol
ume
K07
0526
HR
S
919
Bre
ad7
good
stre
ngth
5po
or v
olum
e, a
vera
ge in
tern
al s
core
s5
poor
vol
ume
high
ash
.57
BA
RLO
WX
HR
S
920
Bre
ad8
good
stre
ngth
, gre
at a
bsor
ptio
n7
nice
inte
rnal
sco
res
8ve
ry g
ood
sam
ple
10S
B00
87-B
HR
S
1021
Bre
ad7
good
stre
ngth
7ni
ce in
tern
al s
core
s7
nice
inte
rior,
good
vol
ume
very
low
ash
.36
BU
CK
PR
ON
TO
X
HR
S
1022
Bre
ad8
good
stre
ngth
, gre
at a
bsor
ptio
n7
nice
inte
rnal
sco
res
8ve
ry g
ood
sam
ple
SY3
051-
9H
RS
11
23B
read
7go
od s
treng
th7
good
vol
ume
7ab
ove
aver
age
inte
rior
SY
STE
ELH
EA
D
X
HR
S
1124
Bre
ad6
good
stre
ngth
7ni
ce in
tern
al s
core
s6
slig
htly
low
abs
ortio
n fo
r HR
S
EA
GA
NH
RS
12
25B
read
8ex
celle
nt s
treng
th &
abs
orpt
ion
8ni
ce in
tern
al s
core
s8
very
goo
d sa
mpl
e
DU
CLA
IRX
HR
S
1226
Bre
ad7
good
abs
orpt
ion
4po
or v
olum
e5
poor
vol
ume
and
belo
w a
vg. i
nter
ior
IDO
1203
S-A
HW
S
1327
Bre
ad5
Low
abs
orpt
ion
6go
od in
terio
r, ab
ove
avg.
vol
ume
6go
od s
treng
th
UI P
LATI
NU
MX
HW
S
1328
Bre
ad6
good
stre
ngth
6go
od in
terio
r, av
erag
e vo
lum
e6
good
stre
ngth
WB
7328
HW
S
1429
Bre
ad6
good
stre
ngth
6go
od v
olum
e6
abov
e av
g. in
terio
rslo
w a
sh .4
0
SN
OW
CR
ES
TX
HW
S
1430
Bre
ad5
good
stre
ngth
7ni
ce in
tern
al s
core
s7
som
ewha
t low
abs
.
WB
7589
HW
S
1531
Bre
ad6
good
stre
ngth
7ni
ce in
tern
al s
core
s7
aver
age
volu
me,
nic
e in
terio
r
KLA
SIC
XH
WS
15
32B
read
7go
od s
treng
th7
nice
inte
rnal
sco
res
7go
od in
tern
al s
core
s, a
bove
avg
. vol
.
Gra
in C
raft
(Wic
hita
)En
d-Pr
oduc
t Eva
luat
ion
PNW
WQ
C 2
015
Cro
p Y
ear
- 44 -
- 44
-
PNW-WQC 2015 CROP YEAR COLLABORATIVEHard Wheat Samples.
701 East 17th Street, Wichita, Ks 67214
Samp Flour Analyses Farinograph Bake Mix Dough Dough Comment Bake# Class TW FN Mst Pro Ash Abs Arr Pk MTI Stab Abs Time Score Mixer / Moulder Volume Color Grain Texture External Score8 group 5 HRW
Bake Method: SDS 63.4 366 14.0 11.30 0.40 61.5 6.2 27 8.8 60.0 13.0 8.0 DEVELOPED 2691 3 4 4 1 4Evaluation/Comments: very open, very irregular grain, very low volume
9 group 5 HRWBake Method: SDS 61.2 344 14.2 12.40 0.36 63.0 5.7 24 7.5 62.0 16.0 8.0 DEVELOPED 2544 2 3 3 1 3
Evaluation/Comments: extremely open, irrgular grain, very poor volume10 group 6 HRW
Bake Method: SDS 58.8 466 14.7 13.00 0.40 62.0 16.5 25 24.1 61.0 20.0 2.0 Bucky 3104 3 5 5 9 6Evaluation/Comments: open, irregular grain, excellent volume
11 group 6 HRWBake Method: SDS 60.9 357 14.3 14.40 0.42 60.0 21.0 16 16.9 59.0 20.0 2.0 Bucky 3104 3 6 6 9 6
Evaluation/Comments: Slightly open, sl. Irregular grain, excellent volume12 group 7 HWW
SDS 61.8 394 14.7 9.40 0.38 58.0 2.3 12 34.5 57.0 20.0 2.0 Bucky 2574 3 4 4 1 4Very open, very irregular grain, very low volume
13 group 7 HWWSDS 61.6 356 14.5 10.00 0.45 58.0 15.9 25 31.0 57.0 20.0 2.0 Bucky 2397 3 3 3 1 2
Very open, very irregular grain, very low volume14 group 7 HWW
SDS 60.4 367 14.5 10.70 0.36 58.0 8.5 27 14.9 57.0 20.0 7.5 Bucky 2868 3 7 6 5 6tight, slightly variable grain, average volume
15 group 7 HRWSDS 62.4 322 15.2 10.50 0.41 57.0 20.7 8 34.6 57.0 20.0 2.0 Bucky 2574 3 4 4 1 4
Very open, very irregular grain, very poor volume16 group 8 HWW
SDS 61.2 303 14.8 10.50 0.47 61.5 4.7 35 6.1 60.0 13.0 8.0 Developed 2868 4 7 7 5 6tight, consistent, smooth grain, average volume
17 group 8 HWWBake Method: SDS 62.5 320 14.4 11.30 0.55 62.0 8.2 26 17.0 61.0 20.0 2.0 Bucky 2986 2 6 6 7 6
Evaluation/Comments: Slightly open, slightly variable grain, good volume18 group 9 HRS
Bake Method: SDS 60.4 438 14.3 12.10 0.54 63.5 4.5 22 6.8 62.0 14.0 8.0 Developed 2515 3 3 3 1 3Evaluation/Comments: extremely open, irregular grain, very low volume
19 group 9 HRSBake Method: SDS 63.2 445 14.5 11.70 0.57 64.0 4.5 37 8.3 64.0 20.0 8.0 Developed 2691 3 5 5 1 4
Evaluation/Comments: open, coarse grain, low volume20 group 9 HRS
Bake Method: SDS 62.9 390 14.8 12.10 0.53 66.0 6.2 32 6.7 65.0 20.0 4.0 Bucky 2986 4 7 7 7 8Evaluation/Comments: tight, consistent grain, good volume
21 group 10 HRSBake Method: SDS 62.0 410 14.8 11.30 0.36 62.0 12.4 32 16.6 61.0 20.0 2.0 Bucky 3045 3 8 7 8 8
Evaluation/Comments: tight, consistent, smooth grain, good volume22 group 10 HRS
Bake Method: SDS 62.3 380 14.4 13.70 0.49 65.0 16.0 19 18.1 64.0 20.0 2.0 Bucky 3104 3 8 7 9 9Evaluation/Comments: tight, consistent, smooth grain, excellent volume
23 group 11 HRSBake Method: SDS 64.1 432 14.4 12.80 0.42 62.0 13.0 9 19.4 61.0 20.0 2.0 Bucky 3045 3 6 6 8 7
Evaluation/Comments: slightly open, slightly variable grain, very good volume24 group 11 HRS
Bake Method: SDS 63.3 469 14.3 13.00 0.43 60.5 8.7 9 34.7 59.0 20.0 2.0 Bucky 2956 3 7 7 6 6Evaluation/Comments: slightly tight, smooth texture, above average volume
25 group 12 HRSBake Method: SDS 62.3 376 14.9 14.30 0.44 69.5 10.0 16 17.8 66.0 20.0 2.5 Bucky 3045 3 7 7 8 9
Evaluation/Comments: tight, consistent grain, good volume26 group 12 HRS
Bake Method: SDS 63.3 304 14.7 13.20 0.41 66.0 6.2 19 8.7 65.0 14.0 8.0 Developed 2633 3 4 4 1 4Evaluation/Comments: extremely open, irregular grain, very low volume
27 group 13 HWSBake Method: SDS 61.2 349 14.5 10.90 0.44 59.5 6.5 10 18.6 59.0 20.0 2.5 Bucky 2956 4 7 6 6 7
Evaluation/Comments: tight, slightly variable grain, above average volume28 group 13 HWS
Bake Method: SDS 60.7 318 14.5 10.60 0.43 61.0 8.8 27 14.3 60.0 20.0 2.5 Bucky 2868 3 7 6 5 6Evaluation/Comments: slightly tight, variable grain, average volume
29 group 14 HWSBake Method: SDS 61.9 346 14.4 11.20 0.40 61.0 11.5 6 21.7 60.0 20.0 2.0 Bucky 2986 3 6 6 7 7
Evaluation/Comments: slightly tight, slighlty variable grain, good volume30 group 14 HWS
Bake Method: SDS 62.2 313 15.4 12.10 0.43 59.0 22.0 12 28.7 58.0 20.0 2.0 Bucky 2956 3 8 7 7 7Evaluation/Comments: tight, consistent, smooth grain, good volume
31 group 15 HWSBake Method: SDS 59.4 371 15.0 11.80 0.51 61.5 17.2 7 32.2 60.0 20.0 2.0 Bucky 2868 3 8 7 5 7
Evaluation/Comments: tight, smoth grain, average volume32 group 15 HWS
Bake Method: SDS 61.1 378 14.8 11.80 0.41 62.0 29.5 6 31.6 61.0 20.0 2.0 Bucky 2927 3 7 7 6 7Evaluation/Comments: tight, smooth grain, above average volume
Crumb
Bake Method:Evaluation/Comments:
Bake Method:Evaluation/Comments:
Bake Method:Evaluation/Comments:
Bake Method:Evaluation/Comments:
Bake Method:Evaluation/Comments:
Grain Craft (Wichita) Laboraoty Data PNW WQC 2015 Crop Year
- 45 -
- 45
-
Gra
in C
raft
Bla
ckfo
ot, I
D
1 po
or 9
exc
elle
nt1
poor
9 e
xcel
lent
1 po
or 9
exc
elle
nt
Que
stio
n #1
Que
stio
n #2
Que
stio
n #3
Que
stio
n #4
Var
iety
Che
ckC
lass
Gro
upS
ampl
e#P
rodu
ct
Dough
/Batt
erRati
ng
Like
d/D
islik
ed C
omm
ents
End-P
roduc
tPerf
orman
ce
Like
d/D
islik
ed
Com
men
ts
Overal
l Acc
eptab
ility
Like
d/D
islik
ed C
omm
ents
Mitigati
ng Physic
al/Che
mical
Propert
ies& C
ommen
ts
WA
8187
SW
W
11
4S
light
ly lo
w L
actic
Aci
d va
lue.
Low
wat
er
SR
C m
ay b
e is
sue
with
bat
ter f
orm
ula'
s.
WS
U U
I HU
FFM
AN
S
WW
2
27
Goo
d m
illing
yie
ld, n
early
2%
pro
tein
loss
du
ring
milli
ng. E
xcel
lent
pro
tein
qua
lity,
go
od w
ater
abs
orpt
ion.
Slig
htly
hig
h gr
ain
prot
ein
for c
lass
.
BR
UN
EA
UX
SW
W
23
6S
light
lly lo
w m
illing
yie
ld, s
igni
fican
t pro
tein
lo
ss d
urin
g m
illing
. Goo
d pr
otei
n qu
ality
. S
light
ly lo
w w
ater
.S
light
ly h
igh
grai
n pr
otei
n fo
r cla
ss.
SY3
024-
2S
WS
3
48
Exc
elle
nt m
illing
yie
ld, g
ood
prot
ein
qual
ity.
Low
wat
er m
ay b
e an
issu
e in
som
e pr
oduc
ts.
LOU
ISE
XS
WS
3
57
Exc
elen
t milli
ng y
ield
, hig
h pr
otei
n lo
ss
durin
g m
illing
, Exc
elle
nt p
rote
in q
ualit
y.
Low
wat
er.
ME
LBA
CLU
B4
65
JDX
CLU
B4
76
Bet
ter c
lub
qual
ity v
s. e
xper
imen
tal.
WA
8180
HR
W
58
7G
ood
farin
ogra
ph a
bsor
ptio
n an
d co
mbi
natio
n of
mix
ing
char
acte
ristic
s.
Bet
ter t
han
chec
k.8
Exc
elle
nt fl
our y
ield
/ m
illing
qua
lity
with
ov
eral
l goo
d m
ixin
g ch
arac
teris
tics.
FAR
NU
MX
HR
W
59
6G
ood
farin
ogra
ph a
bsor
ptio
n, s
light
ly
shor
t pea
k tim
e.6
Ove
rall
good
milli
ng w
heat
. Con
cern
wou
ld
be fa
rinog
raph
pro
file
unde
r mor
e re
pres
enta
tive
prot
ein
leve
l.
Gra
in p
rote
in n
early
2%
hig
her t
han
targ
et fo
r cla
ss.
LCS
JE
TH
RW
6
106
Ver
y st
rong
farin
ogra
ph w
ith a
ccep
tabl
e ab
sorp
tion.
Ext
rem
ely
long
pea
k tim
e.5
Goo
d m
illing
whe
at. B
lend
ing
capa
bilit
ies
to a
dd s
treng
th. B
ette
r tha
n ch
eck.
Ext
rem
ely
high
gra
in p
rote
in fo
r HR
W
clas
s.
NO
RW
ES
T553
X
HR
W
611
4S
trong
farin
ogra
ph. A
bsor
ptio
n be
low
w
hat w
e w
ould
like
to s
ee fo
r HR
W.
4M
argi
nal m
illing
qua
lity.
Low
abs
orpt
ion.
B
lend
ing
capa
bilit
y fo
r sou
rce
of s
treng
th.
Ext
rem
ely
high
gra
in p
rote
in fo
r HR
W
clas
s.
OR
2100
081H
HW
W
712
4S
trong
farin
ogra
ph. A
bsor
ptio
n be
low
w
hat w
e w
ould
like
to s
ee fo
r HW
W.
4S
light
ly p
oor m
illing
qua
lity.
Stro
ng w
heat
, bu
t low
abs
orpt
ion.
Slig
htly
low
pro
tein
for c
lass
.
OR
2110
679
H
WW
7
135
Stro
ng fa
rinog
raph
. Slig
htly
bet
ter
Abs
orpt
ion
and
Pea
k tim
e.5
Bet
ter m
illing
qua
lity.
Stro
ng w
heat
with
sl
ight
ly b
ette
r abs
orpt
ion.
OR
2111
025
H
WW
7
145
Stro
ng fa
rinog
raph
. Low
Abs
orpt
ion,
ot
her p
aram
eter
s m
ore
accp
etab
le.
6G
ood
milli
ng w
heat
. Bes
t far
inog
raph
in
grou
p, w
ith e
xcep
tion
of lo
w a
bsor
ptio
n.
NO
RW
ES
T553
X
HR
W
715
4S
trong
farin
ogra
ph. A
bsor
ptio
n be
low
w
hat w
e w
ould
like
to s
ee fo
r HW
W.
4S
light
ly p
oor m
illing
qua
lity.
Stro
ng w
heat
, bu
t low
abs
orpt
ion.
ID01
101
HW
W
816
5G
ood
abso
rptio
n, b
ut s
light
ly w
eak
farin
ogra
ph -
MTI
, Sta
bilit
y.5
Ver
y go
od m
illing
whe
at. F
arin
ogra
ph
slig
hly
wea
k.S
light
ly lo
w p
rote
in fo
r cla
ss.
UI S
ILV
ER
XH
WW
8
176
Exc
elle
nt a
bsor
ptio
n, g
ood
mix
ing
prof
ile.
7V
ery
good
milli
ng w
heat
. Gre
at a
bsor
ptio
n an
d fa
rinog
raph
pro
file.
KW
HR
001
HR
S
918
5A
bsor
ptio
n lo
w fo
r HR
S ta
rget
, but
goo
d m
ixin
g ch
arac
teris
tics.
5E
xcel
lent
flou
r yie
ld /
milli
ng q
ualit
y w
ith
acce
ptab
le m
ixin
g ch
arac
teris
tics.
K07
0526
HR
S
919
4B
ette
r abs
orpt
ion,
slig
htly
wea
k.5
Exc
elle
nt fl
our y
ield
, hig
her a
sh c
onte
nt.
Acc
epta
ble
farin
ogra
ph g
iven
pro
tein
co
nten
t of s
ampl
e.Lo
w g
rain
pro
tein
for H
RS
targ
et.
BA
RLO
WX
HR
S
920
6B
est i
n G
roup
9. G
reat
abs
orpt
ion,
goo
d m
ixin
g ch
arac
teris
tics.
7A
ccep
tabl
e m
illing
qua
lity
with
ver
y go
od
farin
ogra
ph p
aram
eter
s.
Gra
in C
raft
(Bla
ckfo
ot)
End-
Prod
uct E
valu
atio
nPN
W W
QC
201
5 C
rop
Yea
r
- 46 -
- 46
-
1 po
or 9
exc
elle
nt1
poor
9 e
xcel
lent
1 po
or 9
exc
elle
nt
Que
stio
n #1
Que
stio
n #2
Que
stio
n #3
Que
stio
n #4
Var
iety
Che
ckC
lass
Gro
upS
ampl
e#P
rodu
ct
Dough
/Batt
erRati
ng
Like
d/D
islik
ed C
omm
ents
End-P
roduc
tPerf
orman
ce
Like
d/D
islik
ed
Com
men
ts
Overal
l Acc
eptab
ility
Like
d/D
islik
ed C
omm
ents
Mitigati
ng Physic
al/Che
mical
Propert
ies& C
ommen
ts
10S
B00
87-B
H
RS
10
215
Slig
htly
stro
ng p
eak
time.
Low
abs
orpt
ion
for t
his
clas
s.5
Goo
d flo
ur y
ield
. S
igni
fican
t pro
tein
loss
du
ring
milli
ng.
Stro
ng fa
rinog
raph
, but
low
ab
sorp
tion.
BU
CK
PR
ON
TO
XH
RS
10
225
Slig
htly
stro
ng p
eak
time.
Slig
htly
bet
ter
abso
rptio
n; s
till l
ow fo
r thi
s cl
ass.
4Lo
w fl
our y
ield
, slig
htly
low
abs
orpt
ion,
st
rong
farin
ogra
ph.
Sig
nific
antly
hig
her p
rote
in c
onte
nt
than
exp
erim
enta
l.
SY3
051-
9H
RS
11
235
Goo
d fa
rinog
raph
cha
ract
erst
ics,
low
ab
sorp
tion
for c
lass
.4
Exc
elle
nt m
illing
qua
lity,
goo
d fa
rinog
raph
. E
xtre
mel
y lo
w a
bsor
ptio
n.
SY
STE
ELH
EA
D
XH
RS
11
245
Goo
d fa
rinog
raph
cha
ract
erst
ics,
low
ab
sorp
tion
for c
lass
.5
Exc
elle
nt m
illing
qua
lity,
goo
d fa
rinog
raph
. E
xtre
mel
y lo
w a
bsor
ptio
n.S
light
adv
anta
ge d
ue to
hig
her p
rote
in
cont
ent.
EA
GA
NH
RS
12
258
Exc
elle
nt a
bsor
ptio
n, v
ery
repr
esen
tativ
e of
cla
ss. G
ood
farin
ogra
ph.
7S
light
ly p
oor m
illing
qua
lity.
Exc
elle
nt
abso
rptio
n, s
light
ly s
trong
, goo
d fa
rinog
raph
.
Hig
hest
pro
tein
whe
at in
the
grou
p,
over
2%
hig
her t
han
chec
k.
DU
CLA
IRX
HR
S
1226
4G
ood
abso
rptio
n, b
ut w
eak
farin
ogra
ph;
espe
cial
ly g
iven
pro
tein
con
tent
.3
Slig
htly
poo
r milli
ng q
ualit
y. P
oor
farin
ogra
ph s
treng
th.
IDO
1203
S-A
H
WS
13
276
Low
abs
orpt
ion.
Goo
d fa
rinog
raph
.6
Exc
elle
nt m
illing
qua
lity,
goo
d fa
rinog
raph
. Lo
w a
bsor
ptio
n.
UI P
LATI
NU
M
X
HW
S
1328
6B
ette
r abs
orpt
ion
with
goo
d fa
rinog
raph
gi
ven
prot
ein
cont
ent.
7E
xcel
lent
milli
ng q
ualit
y, w
ith s
light
ly b
ette
r ab
sorp
tion.
WB
7328
HW
S
1429
5S
trong
farin
ogra
ph.
6A
ccep
tabl
e m
illing
qua
lity
with
slig
htly
st
rong
farin
ogra
ph.
SN
OW
CR
ES
T
XH
WS
14
304
Low
abs
orpt
ion
for c
lass
. Stro
ng
farin
ogra
ph.
4P
oor m
illing
, nea
rly 2
% lo
ss in
pro
tein
du
ring
milli
ng. E
xtre
mel
y lo
w a
bsor
ptio
n.
Stro
ng fa
rinog
raph
.
Per
cent
hig
her g
rain
pro
tein
than
ex
perim
enta
l.
WB
7589
HW
S
1531
5S
trong
farin
ogra
ph.
4P
oor m
illing
, ove
r 2%
pro
tein
loss
dur
ing
milli
ng w
ith lo
w fl
our y
ield
. Stro
ngfa
rinog
raph
.
KLA
SIC
XH
WS
15
325
Stro
ng fa
rinog
raph
.4
Poo
r milli
ng, o
ver 2
% p
rote
in lo
ss d
urin
g m
illing
with
low
flou
r yie
ld. S
trong
farin
ogra
ph.
OTT
OS
WW
16
336
Goo
d pr
otei
n qu
ality
. Slig
htly
hig
h st
arch
da
mag
e an
d P
ento
sans
.
HU
FFM
AN
SW
W
1634
7G
ood
prot
ein
qual
ity. B
est S
RC
pro
file
in
grou
p.
CR
ES
CE
NT
C
LUB
1635
7E
xcep
tiona
l clu
b w
heat
pro
file.
KA
SE
BE
RG
S
WW
16
365
Usa
ble
whe
at. G
ood
SR
C p
rofil
e.
WH
ITS
WS
16
374
Usa
ble
whe
at. S
light
ly h
igh
Pen
tosa
n.
AR
TDE
CO
SW
W
1638
5E
xcel
lent
milli
ng. H
ighe
st w
ater
in g
roup
- m
ay b
e is
sue
in c
erta
in p
rodu
cts.
Goo
d pr
otei
n S
RC
.
BO
BTA
ILS
WW
16
396
Ver
y ni
ce w
heat
. Goo
d m
illing
, goo
d S
RC
pr
ofile
.
TRIF
EC
TAS
WW
16
404
Slig
htly
low
pro
tein
qua
lity,
ele
vate
d P
ento
san.
Gra
in C
raft
(Bla
ckfo
ot)
End-
Prod
uct E
valu
atio
nPN
W W
QC
201
5 C
rop
Yea
r
- 47 -
- 47
-
Sample
Class
Group
Wheat Pro.
Protein Loss
Flour Mst.
Flour Pro.
Flour Ash
Flour Yld
Absorption
Peak
MTI
Stability
15-8
HR
W5
13.1
1.8
14.0
11.3
0.40
78.4
60.2
6.3
2814
.1
15-9
*H
RW
513
.91.
514
.212
.40.
3675
.560
.14.
628
13.1
15-1
0H
RW
614
.51.
514
.713
.00.
4074
.958
.623
.28
35+
15-1
1 *
HR
W6
14.3
1.7
14.4
12.6
0.42
73.3
56.4
13.0
635
+
15-1
2H
WW
711
.62.
214
.79.
40.
3872
.956
.310
.010
35+
15-1
3H
WW
712
.02.
014
.510
.00.
4573
.656
.89.
314
35+
15-1
4H
WW
712
.61.
914
.510
.70.
3675
.355
.98.
416
35+
15-1
5 *
HR
W7
11.8
1.3
15.2
10.5
0.41
72.8
54.0
13.5
535
+
15-1
6H
WW
811
.61.
114
.810
.50.
4774
.860
.45.
143
9.0
15-1
7 *
HW
W8
12.9
1.6
14.4
11.3
0.55
75.1
61.0
9.1
1335
+
15-1
8H
RS
913
.61.
514
.312
.10.
5476
.360
.66.
222
14.3
15-1
9H
RS
912
.81.
114
.511
.70.
5776
.262
.84.
335
10.4
15-2
0 *
HR
S9
13.5
1.4
14.8
12.1
0.53
73.7
64.7
7.1
3312
.3
15-2
1H
RS
1013
.82.
514
.811
.30.
5474
.158
.812
.222
21.1
15-2
2 *
HR
S10
15.2
1.5
14.4
13.7
0.49
72.8
59.7
11.3
1135
.4
Milli
ngFa
rinog
raph
PNW
Whe
at Q
ualit
y C
ounc
il
Har
d W
heat
Sam
ples
Gra
in C
raft
(Bla
ckfo
ot)
Labo
rato
ry D
ata
PNW
WQ
C 2
015
Cro
p Y
ear
- 48 -
- 48
-
Sample
Class
Group
Wheat Pro.
Protein Loss
Flour Mst.
Flour Pro.
Flour Ash
Flour Yld
Absorption
Peak
MTI
Stability
Milli
ngFa
rinog
raph
PNW
Whe
at Q
ualit
y C
ounc
il
Har
d W
heat
Sam
ples
15-2
3H
RS
1113
.60.
814
.412
.80.
4276
.357
.98.
112
35+
15-2
4 *
HR
S11
14.4
1.4
14.3
13.0
0.43
76.5
57.3
8.4
735
+
15-2
5H
RS
1215
.91.
614
.914
.30.
4472
.966
.57.
512
35+
15-2
6 *
HR
S12
14.7
1.5
14.7
13.2
0.41
73.3
65.0
5.0
566.
2
15-2
7H
WS
1312
.01.
114
.510
.90.
4476
.056
.27.
520
19.3
15-2
8 *
HW
S13
11.6
1.0
14.5
10.6
0.43
77.3
57.7
8.1
3015
.1
15-2
9H
WS
1413
.01.
814
.411
.20.
4074
.357
.414
.316
31.2
15-3
0 *
HW
S14
14.0
1.9
15.4
12.1
0.43
72.1
55.5
21.4
1235
+
15-3
1H
WS
1513
.82.
015
.011
.80.
5171
.957
.315
.64
35+
15-3
2 *
HW
S15
13.9
2.1
14.8
11.8
0.41
71.6
57.7
29.3
235
+
Gra
in C
raft
(Bla
ckfo
ot)
Labo
rato
ry D
ata
PNW
WQ
C 2
015
Cro
p Y
ear
- 49 -
- 49
-
Sample
Class
Group
Wheat Pro.
Protein Loss
Flour Mst.
Flour Pro.
Flour Ash
Flour Yld
Water
SodiumCarbonate
Lactic Acid
Sucrose
15-1
SWW
110
.31.
414
.68.
90.
4975
.651
.463
.882
.288
.5
15-2
SWW
211
.01.
913
.69.
10.
4276
.552
.164
.010
8.6
88.4
15-3
*SW
W2
11.3
1.9
13.8
9.4
0.43
72.6
51.1
68.8
106.
594
.3
15-4
SWS
310
.41.
112
.59.
30.
4777
.350
.065
.010
9.9
89.7
15-5
*SW
S3
11.0
1.8
13.4
9.2
0.36
77.3
50.5
62.9
113.
086
.9
15-6
Clu
b4
9.5
1.0
13.1
8.5
0.44
77.4
50.4
66.1
85.4
85.6
15-7
*C
lub
48.
80.
913
.07.
90.
4176
.549
.665
.574
.785
.5
15-3
3SW
W16
10.1
1.6
13.0
8.5
0.41
73.1
52.6
72.2
109.
698
.8
15-3
4SW
W16
9.7
2.3
13.2
7.4
0.32
75.6
52.8
63.9
105.
187
.8
15-3
5C
lub
169.
51.
913
.17.
60.
479
.349
.664
.070
.783
.5
15-3
6SW
W16
8.5
2.0
12.8
6.5
0.41
74.8
50.9
66.8
93.2
89.6
15-3
7SW
S16
11.4
2.4
13.1
9.0
0.48
76.6
49.9
67.5
90.7
94.8
15-3
8SW
W16
9.0
1.6
12.9
7.4
0.41
77.2
54.9
70.4
109.
410
1.0
15-3
9SW
W16
9.3
2.1
13.7
7.2
0.41
77.2
52.8
65.6
101.
490
.3
15-4
0SW
W16
9.8
1.8
13.5
8.0
0.42
77.1
52.9
66.5
89.6
92.6
PNW
Whe
at Q
ualit
y C
ounc
il
Soft
Whe
at S
ampl
es
Milli
ngSo
lven
t Ret
entio
n C
apac
ity
Gra
in C
raft
(Bla
ckfo
ot)
Labo
rato
ry D
ata
PNW
WQ
C 2
015
Cro
p Y
ear
- 50 -
- 50
-
PTPu
ndi K
enca
na
Cile
gon,
Ban
ten
Indo
nesi
a
1 po
or 9
exc
elle
nt1
poor
9 e
xcel
lent
1 po
or 9
exc
elle
ntQ
uest
ion
#1Q
uest
ion
#2Q
uest
ion
#3Q
uest
ion
#4
Var
iety
Che
ckC
lass
Gro
upS
ampl
e#P
rodu
ct
Dough
/Batt
erRati
ng
Like
d/D
islik
ed C
omm
ents
End-P
roduc
tPerf
orman
c
Like
d/D
islik
ed C
omm
ents
Overal
lAcc
eptab
ility
Like
d/D
islik
ed C
omm
ents
Mitigati
ng Physic
al/Che
mical
Propert
ies &
Commen
tsW
A81
87S
WW
1
1C
ooki
e &
Cak
e8
Like
d: s
oft a
nd d
ry c
ooki
e do
ugh
8Li
ked:
goo
d co
okie
spr
ead
8Li
ked:
Pro
tein
and
wat
er a
bsor
tion
Like
d: g
ood
lact
ic a
cid
good
bat
ter c
ake
cake
: fin
e cr
umb,
whi
te c
rum
b co
lor
are
acce
ptab
le, g
ood
end
prod
uct
fine
gran
ulat
ion
Dis
liked
: Hig
h w
heat
moi
stur
eW
SU
UI H
UFF
MA
NS
WW
2
2C
ooki
e &
Cak
e8
Like
d: s
oft a
nd d
ry c
ooki
e do
ugh
6Li
ked:
goo
d co
okie
spr
ead
5Li
ked:
goo
d w
heat
moi
stur
eLi
ked:
fine
gra
nula
tion
good
bat
ter c
ake
cake
: brig
ht c
rum
b co
lor
good
pro
tein
and
wat
er a
bsD
islik
ed: h
igh
wet
glu
ten,
D
islik
ed: p
orou
s cr
umb
cake
, har
d ca
keD
islik
ed: h
igh
wet
glu
ten,
lo
w S
RC
wat
erlo
w S
RC
wat
erB
RU
NE
AU
XS
WW
2
3C
ooki
e &
Cak
e5
Like
d: g
ood
batte
r cak
e3
Dis
liked
: fai
r coo
kie
spre
ad3
Like
d: g
ood
whe
at m
oist
ure
Like
d: g
ood
lact
ic a
cid
Dis
liked
: tou
gh c
ooki
e do
ugh
cake
: por
ous
crum
b, y
ello
wis
h cr
umb
Dis
liked
: low
TW
, low
yie
ld, h
igh
prot
ein
slig
htly
cru
mbl
y co
okie
dou
ghha
rd c
ake
SY
3024
-2S
WS
3
4C
ooki
e &
Cak
e6
Like
d: s
oft c
ooki
e do
ugh
6Li
ked:
goo
d co
okie
spr
ead
6Li
ked:
low
moi
stur
e, h
igh
TW, h
igh
yiel
dLi
ked:
goo
d la
ctic
aci
dgo
od b
atte
r cak
eca
ke: b
right
cru
mb
colo
rD
islik
ed: h
igh
wet
glu
ten
Dis
liked
: cak
e, p
orou
s cr
umb
LOU
ISE
XS
WS
3
5C
ooki
e &
Cak
e7
Like
d: s
oft a
nd d
ry c
ooki
e do
ugh
6Li
ked:
goo
d co
okie
spr
ead
6Li
ked:
low
moi
stur
e, h
igh
TW, h
igh
yiel
dD
islik
ed: c
oars
e gr
anul
atio
ngo
od b
atte
r cak
eca
ke: b
right
cru
mb
colo
rhi
gh la
ctic
aci
d, lo
w S
RC
wat
erD
islik
ed: c
ake:
por
ous
crum
b, h
ard
text
ure
ME
LBA
CLU
B4
6C
ooki
e &
Cak
e6
Like
d: g
ood
batte
r cak
e6
Like
d: g
ood
cook
ie s
prea
d7
Like
d: g
ood
prot
ein,
low
moi
stur
eLi
ked:
goo
d la
ctic
aci
dD
islik
ed: s
ticky
coo
kie
doug
hca
ke: b
right
cru
mb
colo
rD
islik
ed: c
oars
e gr
anul
atio
nD
islik
ed: c
ake:
por
ous
crum
bJD
XC
LUB
47
Coo
kie
& C
ake
7Li
ked:
sof
t and
dry
coo
kie
doug
h6
Like
d: g
ood
cook
ie s
prea
d7
Like
d: g
ood
prot
ein,
low
moi
stur
eLi
ked:
goo
d la
ctic
aci
d an
dgo
od b
atte
r cak
eca
ke: b
right
er c
rum
b co
lor
Dis
liked
: too
low
wat
er a
bsda
mag
e st
arch
Dis
liked
:cak
e: p
orou
s cr
umb
Dis
liked
: coa
rse
gran
ulat
ion
low
SR
C w
ater
WA
8180
HR
W
58
Pan
Bre
ad6
Like
d: e
xten
sibl
e do
ugh
7Li
ked:
whi
te c
rum
b co
lor,
good
vol
ume
7Li
ked:
low
whe
at m
oist
ure,
hig
h TW
Like
d: g
ood
lact
ic a
cid
Dis
liked
: stic
ky d
ough
Dis
liked
: sm
all b
reak
and
shr
edD
islik
ed: l
ow w
ater
abs
orpt
ion
slig
htly
ope
n cr
umb
FAR
NU
MX
HR
W
59
Pan
Bre
ad7
Like
d: g
ood
doug
h ha
ndlin
g6
Like
d: fa
ster
mix
ing
6Li
ked:
low
whe
at m
oist
ure,
hig
h TW
Like
d: g
ood
wet
glu
ten
exte
nsib
le d
ough
Dis
liked
: sm
all b
read
vol
ume,
yel
low
ish
good
wat
er a
bsD
islik
ed: l
ow S
RC
Wat
eer
colo
r, po
rous
cru
mb,
no
brea
k an
d sh
red
Dis
liked
: poo
r to
fair
end
prod
uct r
esul
tLC
S J
ET
HR
W
610
Pan
Bre
ad6
Like
d: n
ot s
ticky
dou
gh9
Like
d: g
ood
volu
me,
brig
ht c
rum
b co
lor
8Li
ked:
low
whe
at m
oist
ure,
hig
h pr
otei
nLi
ked:
hig
h la
ctic
aci
d, h
igh
Dis
liked
:stif
f dou
ghgo
od b
reak
and
shr
ed, f
aste
r mix
ing
flour
wet
glu
ten
Dis
liked
: low
TW
Dis
liked
: low
SR
C w
ater
NO
RW
ES
T553
XH
RW
6
11P
an B
read
7Li
ked:
not
stic
ky d
ough
7Li
ked:
goo
d br
ead
volu
me
, brig
ht c
rum
b7
Like
d: lo
w m
oist
ure
whe
at, g
ood
prot
ein
Like
d: g
ood
lact
ic a
cid
Dis
liked
: slig
htly
stif
f dou
ghco
lor a
nd g
rain
, goo
d br
eak
and
shre
dD
islik
ed: l
ow T
WD
islik
ed: l
ow w
ater
SR
CD
islik
ed: l
ow w
ater
abs
in b
akin
g te
stO
R21
0008
1HH
WW
7
12P
an B
read
7Li
ked:
not
stic
ky d
ough
5Li
ked:
brig
ht c
rum
b co
lor
4Li
ked:
goo
d m
oist
ure,
long
sta
bilit
yD
islik
ed: l
ow w
et g
lute
nD
islik
ed: s
light
ly s
tiff d
ough
fair
brea
k an
d sh
red
Dis
liked
: ver
y lo
w p
rote
in fo
r bea
d flo
ur,
Dis
liked
: slig
htly
ope
n cr
umb
very
low
wat
er a
bslo
nger
pro
ofin
g tim
eO
R21
1067
9H
WW
7
13P
an B
read
7Li
ked:
ext
ensi
ble
doug
h6
Like
d: b
right
cru
mb
colo
r6
Like
d: g
ood
moi
stur
eD
islik
ed: l
ow w
et g
lute
nfa
ir br
eak
and
shre
dD
islik
ed: l
ow p
rote
in, l
ow w
ater
abs
Dis
liked
: slig
htly
ope
n cr
umb
long
er p
roof
ing
time
OR
2111
025
HW
W
714
Pan
Bre
ad8
Like
d: e
xten
sibl
e do
ugh
7Li
ked:
goo
d vo
lum
e, b
right
cru
mb
colo
r6
Like
d: g
ood
moi
stur
e, h
igh
yiel
dD
islik
ed: l
ow la
ctic
aci
dno
t stic
ky d
ough
good
bre
ak a
nd s
hred
Dis
liked
: low
pro
tein
, low
wat
er a
bsD
islik
ed: p
orou
s cr
umb,
low
wat
er a
bsin
bak
ing
test
NO
RW
ES
T553
XH
RW
7
15P
an B
read
4D
islik
ed: s
ticky
dou
gh4
Like
d: b
right
cru
mb
colo
r5
Like
d: g
ood
moi
stur
e, h
igh
TW, l
ong
Like
d: fi
ne g
ranu
latio
nD
islik
ed: v
ery
open
gra
in, s
mal
l bre
akst
abili
tyD
islik
ed: l
ow w
et g
lute
nan
d sh
red,
low
wat
er a
bs in
bak
ing
Dis
liked
: low
pro
tein
, ver
y lo
w w
ater
abs
smal
l bre
ad v
olum
e
PT P
undi
Ken
cana
End-
Prod
uct E
valu
atio
nPN
W W
QC
201
5 C
rop
Yea
r
- 51 -
- 51
-
1 po
or 9
exc
elle
nt1
poor
9 e
xcel
lent
1 po
or 9
exc
elle
ntQ
uest
ion
#1Q
uest
ion
#2Q
uest
ion
#3Q
uest
ion
#4
Var
iety
Che
ckC
lass
Gro
upS
ampl
e#P
rodu
ct
Dough
/Batt
erRati
ng
Like
d/D
islik
ed C
omm
ents
End-P
roduc
tPerf
orman
c
Like
d/D
islik
ed C
omm
ents
Overal
lAcc
eptab
ility
Like
d/D
islik
ed C
omm
ents
Mitigati
ng Physic
al/Che
mical
Propert
ies &
Commen
tsID
0110
1H
WW
8
16P
an B
read
8Li
ked:
ext
ensi
ble
doug
h9
Like
d: b
right
cru
mb
colo
r8
Like
d: g
ood
moi
stur
e, g
ood
TWLi
ked:
goo
d la
ctic
aci
dno
t stic
ky d
ough
very
fine
gra
in, f
air b
reak
and
shr
edD
islik
ed: l
ow p
rote
in, l
ow w
ater
abs
high
wat
er a
bs in
bak
ing
test
UI S
ILV
ER
XH
WW
8
17P
an B
read
8Li
ked:
ext
ensi
ble
doug
h6
Like
d: g
ood
volu
me,
goo
d br
eak
and
7Li
ked:
goo
d m
oist
ure,
hig
h TW
, hig
h yi
eld
Like
d: g
ood
lact
ic a
cid
not s
ticky
dou
ghsh
red,
fast
er p
roof
ing
time
Dis
liked
: yel
low
ish
crum
b co
lor
poro
us c
rum
bK
WH
R00
1H
RS
9
18P
an B
read
8Li
ked:
ext
ensi
ble
doug
h6
Like
d: fa
ster
pro
ofin
g tim
e7
Like
d: lo
w w
heat
moi
ture
, hig
h yi
eld
Dis
liked
: yel
low
cru
mb
colo
r, sl
ight
lygo
od p
rote
in, g
ood
wat
er a
bsop
en c
rum
b, s
mal
l bre
ak a
nd s
hred
Dis
liked
: low
sta
bilit
ysm
all b
read
vol
ume
K07
0526
HR
S
919
Pan
Bre
ad8
Like
d: e
xten
sibl
e do
ugh
8Li
ked:
brig
ht c
rum
b co
lor,
fast
er p
roof
ing
8Li
ked:
low
whe
at m
oist
ure,
hig
h TW
, hig
hD
islik
ed: l
ow la
ctic
aci
dno
t stic
ky d
ough
fast
er m
ixin
g tim
eyi
eld,
ace
ptab
le p
rote
in, h
igh
wat
er a
bsD
islik
ed: s
light
ly o
pen
crum
b, s
mal
l bre
akan
d sh
red
BA
RLO
WX
HR
S
920
Pan
Bre
ad7
Like
d: n
ot s
ticky
dou
gh9
Like
d: g
ood
volu
me,
whi
te c
rum
b co
lor,
8Li
ked:
low
whe
at m
oist
ure,
goo
d TW
Dis
liked
: slig
htly
stif
f dou
ghfin
e cr
umb,
goo
d br
eak
and
shre
dgo
od p
rote
in, v
ery
high
wat
er a
bsfa
ster
mix
ing
time
Dis
liked
: sho
rt st
abili
ty10
SB
0087
-BH
RS
10
21P
an B
read
6Li
ked:
not
stic
ky d
ough
8Li
ked:
goo
d vo
lum
e, v
ery
whi
te c
rum
b co
lor,
8Li
ked:
low
whe
at m
oist
ure,
goo
d TW
Like
d: g
ood
lact
ic a
cid
Dis
liked
: stif
f dou
ghfin
e cr
umb,
goo
d br
eak
and
shre
dac
epta
ble
prot
ein
and
wat
er a
bsD
islik
ed: l
ow w
ater
SR
Cfa
ster
mix
ing
time
Dis
liked
: low
wat
er b
akin
gB
UC
K P
RO
NTO
XH
RS
10
22P
an B
read
7Li
ked:
not
stic
ky d
ough
7Li
ked:
brig
ht c
rum
b co
lor,
fine
grai
n7
Like
d: lo
w w
heat
moi
stur
e, h
igh
prot
ein
Like
d: h
igh
wet
glu
ten
Dis
liked
: slig
htly
stif
f dou
ghgo
od b
reak
and
shr
edhi
gh w
ater
abs
Dis
liked
: slig
htly
ope
n cr
umb,
low
wat
erba
king
SY
3051
-9H
RS
11
23P
an B
read
7Li
ked:
not
stic
ky d
ough
9Li
ked:
goo
d vo
lum
e, b
right
cru
mb
colo
r,8
Like
d: lo
w w
heat
moi
stur
e, h
igh
TWLi
ked:
hig
h w
et g
lute
n, g
ood
Dis
liked
: slig
htly
stif
f dou
ghfin
e cr
umb,
goo
d br
eak
and
shre
dhi
gh y
ield
, goo
d pr
otei
n an
d w
ater
abs
lact
ic a
cid
SY
STE
ELH
EA
DX
HR
S
1124
Pan
Bre
ad7
Like
d: n
ot s
ticky
dou
gh7
Like
d: b
right
cru
mb
colo
r, go
od b
reak
7
Like
d: lo
w w
heat
moi
stur
e, h
igh
TWLi
ked:
goo
d la
ctic
aci
dD
islik
ed: s
light
ly s
tiff d
ough
and
shre
dgo
od y
ield
, hig
h pr
otei
nD
islik
ed: s
light
ly o
pen
crum
bD
islik
ed: l
ow w
ater
abs
EA
GA
NH
RS
12
25P
an B
read
7Li
ked:
not
stic
ky d
ough
9Li
ked
; goo
d vo
lum
e, w
hite
cru
mb
colo
r,9
Like
d: g
ood
moi
stur
e an
d TW
Like
d: h
igh
wet
glu
ten
and
Dis
liked
: stif
f dou
ghve
ry fi
ne g
rain
, goo
d br
eak
and
shre
dve
ry h
igh
prot
ein
and
wat
er a
bsla
ctic
aci
dhi
gh w
ater
bak
ing
DU
CLA
IRX
HR
S
1226
Pan
Bre
ad7
Like
d: n
ot s
ticky
dou
gh5
Like
d: b
right
cru
mb
colo
r , fi
ne c
rum
b6
Like
d: g
ood
moi
stur
e an
d TW
Like
d: g
ood
lact
ic a
cid,
Dis
liked
: slig
htly
stif
f dou
ghfa
ster
mix
ing
time
high
pro
tein
and
wat
er a
bshi
gh w
et g
lute
nD
islik
ed: s
mal
l bre
ad v
olum
e , s
mal
l bre
akD
islik
ed: p
oor t
o fa
ir en
d pr
oduc
t res
ult
and
shre
dID
0120
3S-A
HW
S
1327
Pan
Bre
ad4
Like
d:6
Like
d: w
hite
cru
mb
colo
r, fa
ster
mix
ing
6Li
ked:
goo
d m
oist
ure,
hig
h yi
eld
Dis
liked
: low
lact
ic a
cid
Dis
liked
: stic
ky a
nd s
tiff d
ough
fair
brea
k an
d sh
red
Dis
liked
: low
pro
tein
, low
wat
er a
bsD
islik
ed: s
light
ly o
pen
crum
b, lo
w w
ater
baki
ngU
I PLA
TIN
UM
XH
WS
13
28P
an B
read
7Li
ked:
ext
ensi
ble
doug
h5
Like
d: v
ery
whi
te c
rum
b co
lor,
fine
crum
b5
Like
d: g
ood
moi
stur
e, h
igh
yiel
dD
islik
ed: l
ow la
ctic
aci
dno
t stic
ky d
ough
fair
brea
k an
d sh
red
Dis
liked
: low
pro
tein
, low
wat
er a
bsco
arse
gra
nula
tion
Dis
liked
: lon
ger p
roof
ing
time,
low
wat
erD
islik
ed: p
oor t
o fa
ir en
d pr
oduc
t res
ult
baki
n g
PT P
undi
Ken
cana
End-
Prod
uct E
valu
atio
nPN
W W
QC
201
5 C
rop
Yea
r
- 52 -
- 52
-
1 po
or 9
exc
elle
nt1
poor
9 e
xcel
lent
1 po
or 9
exc
elle
ntQ
uest
ion
#1Q
uest
ion
#2Q
uest
ion
#3Q
uest
ion
#4
Var
iety
Che
ckC
lass
Gro
upS
ampl
e#P
rodu
ct
Dough
/Batt
erRati
ng
Like
d/D
islik
ed C
omm
ents
End-P
roduc
tPerf
orman
c
Like
d/D
islik
ed C
omm
ents
Overal
lAcc
eptab
ility
Like
d/D
islik
ed C
omm
ents
Mitigati
ng Physic
al/Che
mical
Propert
ies &
Commen
tsW
B73
28H
WS
14
29P
an B
read
6Li
ked:
not
stic
ky d
ough
3D
islik
ed:n
o br
eak
and
shre
d4
Like
d: lo
w w
heat
moi
stur
e, a
cept
able
Dis
liked
: low
lact
ic a
cid
Dis
liked
: stif
f dou
ghsm
all v
olum
e, y
ello
wis
h cr
umb
prot
ein
colo
r, po
rous
cru
mb,
long
er m
ixin
g tim
eD
islik
ed: l
ow w
ater
abs
SN
OW
CR
ES
TX
HW
S
1430
Pan
Bre
ad4
Dis
liked
: stic
ky d
ough
5D
islik
ed: n
o br
eak
and
shre
d5
Like
d: g
ood
TW, h
igh
prot
ein
Like
d: h
igh
lact
ic a
cid
slig
htly
stif
f dou
ghsm
all v
olum
e, y
ello
wis
h cr
umb
Dis
liked
: hig
h w
heat
moi
stur
e, lo
w w
ater
colo
r, co
arse
cru
mb,
long
er m
ixin
g tim
eab
slo
w w
ater
bak
ing
WB
7589
HW
S
1531
Pan
Bre
ad6
Like
d: n
ot s
ticky
dou
gh5
Dis
liked
:no
brea
k an
d sh
red
5Li
ked:
ace
ptab
le p
rote
in a
nd w
ater
abs
Dis
liked
: stif
f dou
ghye
llow
ish
crum
b co
lor,
slig
htly
Dis
liked
: hig
h w
heat
moi
stur
e, lo
w T
Wop
en c
rum
b, lo
nger
mix
ing
time
low
yie
ldK
LAS
ICX
HW
S
1532
Pan
Bre
ad6
Like
d: n
ot s
ticky
dou
gh7
Like
d: fa
ster
mix
ing
time,
6
Like
d: a
cept
able
pro
tein
and
wat
er a
bsLi
ked:
goo
d la
ctic
aci
dD
islik
ed: s
light
ly s
tiff d
ough
whi
te c
rum
b co
lor
Dis
liked
: hig
h w
heat
moi
stur
e, lo
w T
WD
islik
ed: p
orou
s cr
umb,
long
er m
ixin
g tim
elo
w y
ield
no b
reak
and
shr
edO
TTO
SW
W
1633
Coo
kie
& C
ake
7Li
ked:
goo
d ba
tter c
ake,
sof
t4
Like
d: g
ood
cook
ie s
prea
d4
Like
d: g
ood
prot
ein
and
ash,
goo
d TW
Like
d: g
ood
SR
C, L
owco
okie
dou
ghD
islik
ed:c
ake:
har
d te
xtur
ego
od w
heat
moi
stur
eda
mag
ed s
tarc
hlig
htly
por
ous,
yel
low
ish
crum
b co
lor
Dis
liked
: slig
htly
hig
h la
ctic
aci
dD
islik
ed: c
oars
e flo
ur g
ranu
latio
nro
ugh
surfa
ce c
ake
poor
to fa
ir en
d pr
oduc
t res
ult
HU
FFM
AN
SW
W
1634
Coo
kie
& C
ake
7Li
ked:
goo
d ba
tter c
ake,
6Li
ked
; goo
d co
okie
spr
ead
6Li
ked:
low
ash
con
tent
goo
d TW
Like
d: fi
ne g
ranu
latio
nso
ft an
d dr
y co
okie
dou
ghca
ke: b
right
col
our c
ake
Dis
liked
: slig
htly
hig
h la
ctic
aci
dD
islik
ed: c
rum
b st
ruct
ure
slig
htly
ope
nin
cak
e, ro
ugh
cake
cru
st /
surfa
ceC
RE
SC
EN
TC
LUB
1635
Coo
kie
& C
ake
6Li
ked:
Moi
st c
ooki
e an
d th
ick
batte
r7
Like
d: g
ood
cook
ie s
prea
d7
Like
d: lo
w w
heat
moi
stur
e, g
ood
TWLi
ked:
goo
d la
ctic
aci
dca
keca
ke: v
ery
whi
te c
rum
b co
lour
cak
ehi
gh y
ield
, ace
ptab
le p
rote
inD
islik
ed ;
low
SR
C w
ater
Dis
liked
: too
sof
t coo
kie
doug
han
d de
nse
Dis
liked
: low
wat
er a
bsD
islik
ed:h
ard
cake
text
ure
KA
SE
BE
RG
SW
W
1636
Coo
kie
& C
ake
7Li
ked:
goo
d ba
tter c
ake,
moi
st8
Like
d: g
ood
cook
ie s
prea
d7
Like
d: g
ood
whe
at m
oist
ure,
goo
d TW
Like
d: g
ood
lact
ic a
cid
and
soft
cook
ie d
ough
cake
: fin
e cr
umb
and
brig
ht c
rum
b co
lor
high
yie
ldD
islik
ed: l
ow S
RC
wat
erD
islik
ed: l
ow w
ater
abs
, ver
y lo
w p
rote
inW
HIT
SW
S
1637
Coo
kie
& C
ake
7Li
ked:
goo
d ba
tter c
ake,
moi
st a
nd
6Li
ked:
goo
d co
okie
spr
ead
6Li
ked:
goo
d w
heat
moi
stur
e, g
ood
TWD
islik
ed: h
igh
wet
glu
ten,
hig
hso
ft co
okie
dou
ghca
ke: b
right
cru
mb
colo
rhi
gh y
ield
, goo
d pr
otei
nla
ctic
SR
C, l
ow S
RC
Dis
liked
: Por
ous
cake
cru
mb
Dis
liked
: low
wat
er a
bsw
ater
, coa
rse
gran
ulat
ion
AR
TDE
CO
SW
W
1638
Coo
kie
& C
ake
7Li
ked:
goo
d ba
tter c
ake
8Li
ked:
fine
r cak
e cr
umb,
brig
ht c
ake
7Li
ked:
goo
d w
heat
moi
stur
e, g
ood
TWLi
ked:
fine
gra
nula
tion
soft
and
dry
cook
ie d
ough
colo
ur, g
ood
cook
ie s
prea
dhi
gh y
ield
, ace
ptab
le p
rote
in a
nd w
ater
Dis
liked
: hig
h la
ctic
aci
d,
abs
BO
BTA
ILS
WW
16
39C
ooki
e &
Cak
e7
Like
d: m
oist
and
sof
t coo
kie
doug
h6
Like
d: b
right
cak
e co
lour
7Li
ked:
goo
d w
heat
moi
stur
e, g
ood
TWLi
ked:
fine
gra
nula
tion
good
bat
ter c
ake
good
coo
kie
spre
adhi
gh y
ield
, ace
ptab
le p
rote
in a
nd w
ater
Dis
liked
: hig
h la
ctic
aci
d,
Dis
liked
: por
ous
cake
cru
mb,
har
d ab
sca
ke te
xtur
eTR
IFE
CTA
SW
W
1640
Coo
kie
& C
ake
6Li
ked:
goo
d ba
tter c
ake
7Li
ked:
goo
d co
okie
spr
ead
7Li
ked:
goo
d w
heat
moi
stur
e, g
ood
TWLi
ked:
goo
d S
RC
Dis
liked
: tou
gh c
ooki
e do
ugh
soft
cake
text
ure
high
yie
ld, g
ood
prot
ein
and
wat
erD
islik
ed: c
oars
e gr
anul
atio
nD
islik
ed: s
light
por
ous
and
yello
wis
h ab
sca
ke c
rum
b
PT P
undi
Ken
cana
End-
Prod
uct E
valu
atio
nPN
W W
QC
201
5 C
rop
Yea
r
- 53 -
- 53
-
Flou
rFl
our
Flou
rClass
Moi
stPr
otA
shWA
Dev.T
Stbl
MTI
Break
4590
135
4590
135
4590
135
4590
135
1PN
WWQC15
1SW
W14
.68.
90.
4955
.11.8
2.4
104
2.8
172
235
240
15.3
15.8
14.6
194
265
275
4560
582
PNW
WQC15
2SW
W13
.69.
10.
4254
.71.8
3.7
634.0
230
286
320
16.5
15.8
14.5
285
346
376
6878
783
PNW
WQC15
3SW
W13
.89.
40.
4353
.52.3
4.1
04.4
252
286
288
17.4
16.7
16.8
335
376
376
8388
894
PNW
WQC15
4SW
S12
.59.
30.
4752
.63.9
4.8
835.4
272
361
395
16.5
16.5
15.0
381
508
529
8811
310
75
PNW
WQC15
5SW
S13
.49.
20.
3654
.90.7
1.6
720.9
292
324
367
16.6
15.5
14.1
400
438
476
9293
896
PNW
WQC15
6CLUB
13.1
8.5
0.44
53.1
0.4
1.4
128
0.4
107
123
132
13.6
13.4
13.9
108
126
135
2427
297
PNW
WQC15
7CLUB
13.0
7.9
0.41
51.6
0.9
2.2
107
2.6
198
222
230
13.1
12.9
13.5
198
223
232
3943
468
PNW
WQC15
8HR
W14
.011
.30.
4061
.56.2
8.8
2711
.639
448
455
216
.615
.214
.657
969
779
212
813
914
89
PNW
WQC15
9HR
W14
.212
.40.
3663
.05.7
7.5
2412
.134
143
453
219
.617
.416
.854
969
379
014
515
617
210
PNW
WQC15
10HR
W14
.713
.00.
4062
.016
.524
.125
35.0
412
695
730
19.3
17.0
16.6
706
1052
1122
177
234
232
11PN
WWQC15
11HR
W14
.412
.60.
4260
.021
.016
.916
30.7
607
862
914
14.1
13.7
13.8
860
1148
1252
154
198
214
12PN
WWQC15
12HW
W14
.79.
40.
3858
.02.3
34.5
1235
.040
263
877
214
.513
.112
.953
786
710
2110
314
216
313
PNW
WQC15
13HW
W14
.510
.00.
4558
.015
.931
.025
22.9
444
632
671
10.1
12.3
11.3
551
793
795
101
123
113
14PN
WWQC15
14HW
W14
.510
.70.
3658
.08.5
14.9
2712
.835
650
459
216
.815
.514
.053
776
379
911
915
014
415
PNW
WQC15
15HR
W15
.210
.50.
4157
.020
.734
.68
35.0
374
648
832
14.7
14.7
11.8
476
875
950
9516
014
316
PNW
WQC15
16HW
W14
.810
.50.
4761
.54.7
6.1
358.8
436
476
475
17.0
16.8
16.5
626
689
710
145
156
153
17PN
WWQC15
17HW
W14
.411
.30.
5562
.08.2
17.0
2614
.434
844
045
419
.817
.716
.956
175
773
615
017
116
018
PNW
WQC15
18HR
S14
.312
.10.
5463
.54.5
6.8
2211
.335
637
737
716
.716
.414
.948
152
451
411
211
710
419
PNW
WQC15
19HR
S14
.511
.70.
5764
.04.5
8.3
379.0
253
292
426
19.2
18.8
18.2
383
449
529
101
115
132
20PN
WWQC15
20HR
S14
.812
.10.
5366
.06.2
6.7
3210
.735
743
053
017
.016
.015
.158
863
782
512
813
415
721
PNW
WQC15
21HR
S14
.811
.30.
3662
.012
.416
.632
17.2
458
457
424
18.1
18.9
19.2
739
820
777
174
198
192
22PN
WWQC15
22HR
S14
.413
.70.
4965
.016
.018
.119
23.6
448
644
607
19.7
15.3
16.2
779
998
937
200
191
191
23PN
WWQC15
23HR
S14
.412
.80.
4262
.013
.019
.49
24.1
639
667
931
16.0
14.6
13.2
936
896
1226
192
160
206
24PN
WWQC15
24HR
S14
.313
.00.
4360
.58.7
34.7
935
.033
171
364
420
.516
.615
.961
599
710
3116
021
620
425
PNW
WQC15
25HR
S14
.914
.30.
4469
.510
.017
.816
23.9
405
509
506
19.6
18.4
17.9
680
812
814
176
195
189
26PN
WWQC15
26HR
S14
.713
.20.
4166
.06.2
8.7
1913
.319
121
820
623
.121
.121
.929
632
631
797
9897
27PN
WWQC15
27HW
S14
.510
.90.
4459
.56.5
18.6
1018
.139
059
862
018
.916
.314
.866
090
792
216
218
917
228
PNW
WQC15
28HW
S14
.510
.60.
4361
.08.8
14.3
2714
.544
221
965
220
.317
.416
.177
110
0010
0520
322
120
629
PNW
WQC15
29HW
S14
.411
.20.
4061
.011
.521
.76
26.2
460
790
924
19.2
16.1
15.6
814
1184
1345
202
248
269
30PN
WWQC15
30HW
S15
.412
.10.
4359
.022
.028
.712
35.0
433
872
787
21.4
18.1
19.3
778
1262
1417
219
305
347
31PN
WWQC15
31HW
S15
.011
.80.
5161
.517
.232
.27
35.0
474
703
608
20.1
17.0
18.7
876
1156
1128
227
249
264
32PN
WWQC15
32HW
S14
.811
.80.
4162
.029
.531
.66
35.0
472
770
633
20.3
17.8
17.7
822
1268
1136
219
289
251
33PN
WWQC15
33SW
W13
.08.
50.
4152
.41.5
7.6
198.8
507
564
556
13.0
12.1
12.3
632
711
721
112
112
115
34PN
WWQC15
34SW
W13
.27.
40.
3253
.11.5
4.4
515.0
267
352
315
16.7
13.9
14.5
335
432
412
8284
8335
PNW
WQC15
35CLUB
13.1
7.6
0.38
50.5
1.5
1.7
120
2.1
172
234
235
17.1
13.8
14.2
176
235
230
4449
4736
PNW
WQC15
36SW
W12
.86.
50.
4150
.31.0
1.1
102
1.4
245
326
354
15.0
13.2
13.5
297
388
426
6673
7937
PNW
WQC15
37SW
S13
.19.
00.
4851
.91.7
1.3
135
2.3
202
204
222
19.9
22.3
20.8
218
233
249
6778
7938
PNW
WQC15
38SW
W12
.97.
40.
4152
.81.8
5.2
326.3
276
398
396
15.4
12.8
13.4
352
478
509
7886
9239
PNW
WQC15
39SW
W13
.77.
20.
4151
.61.5
4.4
474.6
300
410
408
15.3
12.2
13.1
385
472
480
8479
8640
PNW
WQC15
40SW
W13
.58.
00.
4253
.70.9
2.0
912.3
166
252
281
17.2
13.2
13.2
211
287
305
5455
58
No.
Sample
AnalysisFrom
US
Farin
ograph
(Ana
lysisfrom
US)
Extensograph
Resisten
ceExtensibility
Maxim
umArea
PT P
undi
Ken
cana
Labo
rato
ry D
ata
PNW
WQ
C 2
015
Cro
p Y
ear
- 54 -
- 54
-
Class
1PN
WWQC15
1SW
W2
PNW
WQC15
2SW
W3
PNW
WQC15
3SW
W4
PNW
WQC15
4SW
S5
PNW
WQC15
5SW
S6
PNW
WQC15
6CLUB
7PN
WWQC15
7CLUB
8PN
WWQC15
8HR
W9
PNW
WQC15
9HR
W10
PNW
WQC15
10HR
W11
PNW
WQC15
11HR
W12
PNW
WQC15
12HW
W13
PNW
WQC15
13HW
W14
PNW
WQC15
14HW
W15
PNW
WQC15
15HR
W16
PNW
WQC15
16HW
W17
PNW
WQC15
17HW
W18
PNW
WQC15
18HR
S19
PNW
WQC15
19HR
S20
PNW
WQC15
20HR
S21
PNW
WQC15
21HR
S22
PNW
WQC15
22HR
S23
PNW
WQC15
23HR
S24
PNW
WQC15
24HR
S25
PNW
WQC15
25HR
S26
PNW
WQC15
26HR
S27
PNW
WQC15
27HW
S28
PNW
WQC15
28HW
S29
PNW
WQC15
29HW
S30
PNW
WQC15
30HW
S31
PNW
WQC15
31HW
S32
PNW
WQC15
32HW
S33
PNW
WQC15
33SW
W34
PNW
WQC15
34SW
W35
PNW
WQC15
35CLUB
36PN
WWQC15
36SW
W37
PNW
WQC15
37SW
S38
PNW
WQC15
38SW
W39
PNW
WQC15
39SW
W40
PNW
WQC15
40SW
W
No.
Sample
250
200
125
90Th
ru26
.50
347
4.90
1863
6.20
2310
52.35
92.45
83.99
67.67
0.0
1.6
2.2
6.0
90.2
27.80
472
4.94
2305
6.60
3165
51.75
94.99
97.37
69.00
0.0
1.6
2.2
6.2
90.0
28.90
442
4.73
2288
6.60
3137
52.73
104.70
98.11
74.52
0.0
1.8
2.6
6.8
88.8
29.65
455
4.49
2358
6.53
3085
51.96
95.93
115.56
67.86
0.0
1.6
2.2
4.8
91.4
25.60
439
4.73
2203
6.60
2837
48.78
92.37
115.74
65.82
0.0
1.6
3.8
8.8
85.8
23.75
412
4.68
2409
6.60
3176
50.84
88.65
85.88
69.25
0.2
1.8
3.0
38.4
56.6
23.50
420
5.34
2502
6.67
3349
51.30
94.25
76.55
71.58
0.2
1.8
3.0
37.0
58.0
33.00
473
6.14
2464
6.40
3189
62.08
107.59
141.92
80.24
0.2
1.8
0.6
11.6
85.8
40.15
562
5.82
2401
6.27
2943
57.58
109.78
133.17
77.58
0.0
1.4
1.4
10.2
87.0
40.05
604
5.13
2649
6.60
3371
56.64
107.84
168.32
77.40
0.0
1.2
0.2
9.0
89.6
33.20
498
5.36
2791
6.67
3356
59.58
105.40
143.39
71.24
0.0
1.4
0.2
9.2
89.2
25.20
469
6.37
3016
6.60
3601
61.37
100.97
144.35
76.89
0.0
1.6
2.4
11.8
84.2
27.00
451
6.53
2575
6.67
3156
63.74
99.42
137.50
80.98
0.0
1.8
2.6
11.2
84.4
30.50
459
6.36
2518
6.47
3197
56.58
99.34
135.28
77.86
0.0
1.6
3.6
11.4
83.4
26.00
430
5.91
2617
6.47
3081
60.10
101.45
149.07
73.88
0.0
1.6
2.0
5.0
91.4
28.60
359
6.47
1682
5.80
1793
65.40
113.21
143.26
83.96
0.2
1.2
2.6
10.8
85.2
30.50
440
6.69
2522
6.40
3012
65.49
102.08
133.25
80.97
0.2
1.6
3.0
11.2
84.0
34.50
612
6.14
2191
6.93
2902
63.26
111.79
124.43
81.31
0.0
1.8
2.2
10.6
85.4
33.80
587
6.19
2607
7.00
3330
65.25
106.51
112.52
82.48
0.0
1.4
2.6
10.4
85.6
35.70
464
6.03
2455
6.87
3053
67.02
103.69
123.64
83.14
0.2
1.2
3.0
10.0
85.6
34.50
525
6.03
2578
6.80
3247
59.92
98.99
136.65
70.59
0.0
1.4
2.8
11.0
84.8
40.65
571
5.68
2459
6.73
3203
62.80
107.81
128.92
77.06
0.0
1.6
3.0
10.2
85.2
38.20
519
4.66
3030
7.00
3570
63.46
101.45
137.44
74.11
0.0
1.8
3.6
10.4
84.2
40.00
531
4.65
3080
7.00
3606
62.00
104.36
140.09
74.85
0.0
1.6
3.2
10.6
84.6
44.00
429
6.13
2444
7.00
3206
67.34
120.57
165.53
88.11
0.0
1.6
2.4
10.4
85.6
41.20
398
5.86
2201
6.60
2566
65.02
115.15
135.00
80.26
0.0
0.5
3.7
14.4
81.4
31.80
413
5.98
2504
6.53
2853
60.07
96.88
129.66
80.39
0.0
1.6
3.4
11.0
84.0
30.10
367
5.83
1840
6.07
1918
59.77
103.83
120.94
77.67
0.2
0.6
4.2
23.6
71.4
30.80
440
4.99
3225
6.73
3444
59.76
101.36
126.48
62.78
0.0
0.2
4.4
10.2
85.2
34.25
415
4.60
3348
6.67
3257
60.33
110.05
148.21
74.94
0.0
0.9
2.7
10.5
85.9
32.40
451
5.44
3152
6.67
3094
61.44
99.88
130.43
75.60
0.0
0.2
3.6
10.2
86.0
33.50
465
5.69
2722
6.73
2874
60.14
111.97
146.46
76.68
0.0
0.4
2.7
11.5
85.4
24.65
403
3.92
2457
6.47
3154
55.17
91.97
114.65
74.47
0.0
0.6
4.3
35.9
59.2
24.40
439
4.98
2572
6.40
3387
53.22
109.66
107.11
67.18
0.2
0.8
2.3
11.7
85.0
23.70
447
4.49
2549
6.53
3452
48.06
85.27
70.95
65.57
0.6
1.0
3.6
21.4
73.4
22.30
451
4.42
2817
6.40
3401
48.19
87.21
97.91
67.40
0.0
0.8
1.0
6.6
91.6
28.05
403
4.00
3118
6.60
2932
49.68
87.44
100.17
65.58
0.2
0.8
9.0
14.1
75.9
23.70
390
4.98
2385
6.33
2927
55.54
107.12
103.19
75.23
0.0
1.2
2.0
8.0
88.8
24.00
389
5.13
2492
6.47
3050
52.49
93.07
108.65
68.68
0.0
0.6
4.6
8.4
86.4
21.60
427
4.82
2477
6.53
3133
52.99
86.10
91.29
66.95
0.0
0.4
4.2
8.2
87.2
Wet
Gluten
Falling
Num
ber
SDMatic
RVA
SRC(Solvent
RetentionCa
pacity)
Peak
Gran
ulation
Peak
Time
Fina
lVisco
Water
Sucrose
Lactic
Acid
Na 2CO
3
PT P
undi
Ken
cana
Labo
rato
ry D
ata
PNW
WQ
C 2
015
Cro
p Y
ear
- 55 -
- 55
-
1G
roup
1
1S
WW
Thic
k0.
3837
8.55
135
7.96
2Fi
neW
hite
2G
roup
2
2S
WW
Thic
k0.
3836
1.91
653
3.62
3P
orou
sB
right
3G
roup
2
X2
SW
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ick
0.37
374.
685
558.
467
Por
ous
Yel
low
ish
4G
roup
3
3S
WS
Thic
k0.
3838
0.40
049
6.19
0P
orou
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right
5G
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ick
0.37
376.
507
630.
514
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ous
Brig
ht
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4
4C
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k0.
3540
2.06
149
2.96
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orou
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right
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roup
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0.38
387.
574
505.
539
Por
ous
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ht
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roup
16
16S
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k0.
3738
6.61
955
5.88
8S
light
ly P
orou
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wis
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ough
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face
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16S
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k0.
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149
7.70
8S
light
ly P
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right
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gh S
urfa
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up 1
616
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364.
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443
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seV
ery
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te
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roup
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849
4.74
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neB
right
37G
roup
16
16S
WS
Thic
k0.
3837
2.86
743
1.28
7P
orou
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right
38G
roup
16
16S
WW
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k0.
3738
3.51
945
7.66
0Ve
ry F
ine
Brig
ht
39G
roup
16
16S
WW
Thic
k0.
3736
9.63
160
7.32
2P
orou
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right
40G
roup
16
16S
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k0.
3737
9.13
636
3.92
6S
light
ly P
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sY
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wis
h
Red
Blu
e
Sam
ple
Var
iety
Che
ckG
roup
Cla
ss
Cak
e Te
st
Bat
ter C
hara
cter
Spe
cific
Gra
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Vol
ume
Har
dnes
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rum
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truct
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Cru
mb
Col
our
PT P
undi
Ken
cana
Labo
rato
ry D
ata
PNW
WQ
C 2
015
Cro
p Y
ear
- 56 -
- 56
-
1G
roup
1
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WW
soft
++16
6.49
150.
049.
8828
.036
.028
.57
4.65
7.74
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2G
roup
2
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WW
soft
++16
9.01
153.
599.
1228
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4.48
8.08
6167
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2
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ugh,
slig
htly
cru
mbl
y17
0.91
156.
198.
6128
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.14
5.31
6.17
6566
.03
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roup
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soft
+++,
moi
st16
8.47
153.
009.
1828
.036
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.29
4.43
8.18
1021
3.38
5G
roup
3
X3
SW
Sso
ft ++
167.
2115
1.65
9.31
28.0
36.6
30.7
14.
338.
4669
12.8
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Gro
up 4
4
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Bso
ft ++
+, m
oist
, stic
ky16
6.95
151.
299.
3828
.037
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.00
4.22
8.96
7258
.38
7G
roup
4
X4
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ft ++
170.
2915
5.02
8.97
28.0
36.8
31.4
34.
358.
4610
367.
8733
Gro
up 1
616
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ft ++
+17
3.73
157.
529.
3328
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4.51
8.08
8043
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34G
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16S
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soft
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1.76
145.
5410
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28.0
36.2
29.2
94.
368.
3179
43.5
135
Gro
up 1
616
CLU
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ft ++
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165.
3514
8.82
10.0
028
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4.36
8.49
8846
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soft
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5.98
150.
409.
3928
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4.61
7.92
7696
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16S
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soft
+++,
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2.89
146.
5710
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28.0
36.4
30.0
04.
408.
2787
12.9
938
Gro
up 1
616
SW
Wso
ft ++
164.
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9.48
9.10
28.0
34.2
22.1
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677.
3210
481.
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Gro
up 1
616
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ft ++
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167.
8415
0.91
10.0
928
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4.63
7.88
9908
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40G
roup
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toug
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6.70
151.
119.
3528
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4.70
7.34
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Hei
ght 4
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ooki
es(c
m)
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ioH
ardn
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gh h
andl
ing
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ght 4
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efor
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akin
g
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ght 4
C
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fter
Bak
ing
% W
eigh
t D
ecre
ase
Dia
met
er 4
B
efor
e B
akin
g (c
m)
Dia
met
er 4
A
fter
Bak
ing
(cm
)
% D
iam
eter
In
crea
se
Sam
ple
Var
iety
Che
ckG
roup
Cla
ss
PT P
undi
Ken
cana
Labo
rato
ry D
ata
(Coo
kie)
PNW
WQ
C 2
015
Cro
p Y
ear
- 57 -
- 57
-
Stic
kine
ssE
xten
sibi
lity
8G
roup
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5H
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34
64.0
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9620
14.3
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all
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htly
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118
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Por
ous
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low
ish
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roup
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11
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102
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18.6
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ood
Fine
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ht11
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up 6
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6H
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12
60.5
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7
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261
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3012
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45.7
2517
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right
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129
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light
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pen
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ood
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ous
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32
60.0
5.30
112
1945
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16.9
0S
mal
lV
ery
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n B
right
16G
roup
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8H
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14
63.5
5.00
115
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17.4
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ine
Brig
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Gro
up 8
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8H
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13
62.0
5.30
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84.7
5518
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9
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.55.
1585
1968
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16.8
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mal
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light
ly o
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low
ish
19G
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9
9H
RS
13
62.0
4.45
8520
64.6
5017
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Sm
all
Slig
htly
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right
20G
roup
9
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263
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0096
2373
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19.0
0G
ood
Fine
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te21
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4511
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33.0
8018
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hite
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260
.55.
3093
2110
.475
17.7
5G
ood
Slig
htly
ope
nB
right
23G
roup
11
11H
RS
12
61.0
5.30
9522
35.6
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.40
Goo
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24G
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11
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3010
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light
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Fair
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y W
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14
14H
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11
61.5
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No
Por
ous
Whi
te
1=Not
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Red
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sible
Bre
ak a
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Shr
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ampl
eV
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heck
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lass
Cru
mb
Stru
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bC
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est
Dou
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hara
cter
Wat
er A
bsor
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me
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olum
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W H
eigh
t(c
m)
PT P
UN
DI K
ENC
AN
ALa
bora
tory
Dat
a (B
read
)PN
W W
QC
201
5 C
rop
Yea
r
- 58 -
- 58
-
San
Mig
uel M
ills
Ugo
ng, P
asig
City
Phi
lippi
nes
1 po
or 9
exc
elle
nt1
poor
9 e
xcel
lent
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or 9
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stio
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stio
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Que
stio
n #3
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stio
n #4
Var
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Che
ckC
lass
Gro
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ampl
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rodu
ct
Dough
/Batter
Rating
Like
d/D
islik
ed C
omm
ents
End-P
roduc
t Perf
orman
ce
Like
d/D
islik
ed C
omm
ents
Overal
l Acc
eptab
ility
Like
d/D
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ed C
omm
ents
Mitigati
ng
Physic
al/Che
mical
Propert
ies &
Com
ments
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8187
SW
W
11
Chi
ffon
6S
light
ly fl
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batte
r, le
ss a
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sym
, sl r
ough
cru
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ood
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n &
vol
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ood
cake
cha
ract
eris
tics
Low
yie
ld
WS
U U
I HU
FFM
AN
SW
W
22
Chi
ffon
7Li
ght a
nd v
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atte
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pen
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n, b
ig c
rack
s on
cru
st, g
ood
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ood
cake
qua
lity,
sl o
pen
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n, in
ferio
r cru
stH
igh
pro,
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ld
BR
UN
EA
U
X
SW
W
23
Chi
ffon
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atte
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m, s
l com
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lity,
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se c
rum
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igh
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ld
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2S
WS
3
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hiffo
n7
Ligh
t and
vis
cous
bat
ter
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lor,
sym
with
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ult
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ood
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lor,
with
M fa
ult s
ymLo
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ater
abs
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ISE
XS
WS
3
5C
hiffo
n7
Ligh
t and
vis
cous
bat
ter
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ood
sym
met
ry, l
ight
cru
mb
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r, go
od v
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Goo
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mm
etry
and
cru
mb
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rH
igh
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LBA
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ter
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ym, g
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l, in
ferio
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ater
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rust
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met
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and
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ater
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W
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Bre
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stiff
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ble
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or c
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pen
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ro, l
ow w
ater
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MX
HR
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Bre
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all v
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ain
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qual
Low
yie
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ow w
ater
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JE
TH
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an B
read
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light
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tiff,
exte
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le d
ough
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mal
l vol
, whi
te c
rum
b co
lor b
ut in
ferio
r tex
ture
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h an
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ield
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wat
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ES
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RW
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an B
read
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light
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ugh
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read
qua
lity
but t
hick
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ig v
ol9
Exc
elle
nt b
read
but
poo
r tex
ture
Low
yie
ld, l
ow w
ater
abs
OR
2100
081H
H
WW
7
12P
an B
read
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l stif
f, ex
t dou
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ery
long
mix
tim
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l, w
hite
cru
mb
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r but
poo
r cru
mb
text
ure
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ng m
ix ti
me,
whi
te c
rum
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whe
at &
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r pro
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ld &
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679
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W
713
Pan
Bre
ad9
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ough
but
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ality
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alls
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and
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ong
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ield
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2111
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W
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sof
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tex
Low
whe
at &
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abs
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ES
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read
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l stif
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ery
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y go
od s
ym, v
ol, g
rain
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or, t
hick
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ugh,
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mix
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e, V
G b
read
, inf
cru
mb
Low
whe
at &
flou
r pro
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ld &
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ID01
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HW
W
816
Pan
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ata
Not
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e
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ER
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read
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a N
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ity6
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ield
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S
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ater
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CK
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ON
TO
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RS
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read
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light
ly s
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ough
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ery
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ualit
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ield
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RS
11
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read
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htly
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stan
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gh8
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qual
ity
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ood
doug
h, lo
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me,
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ead
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wat
er a
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STE
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RS
11
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read
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Ver
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read
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read
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ater
abs
EA
GA
NH
RS
12
25P
an B
read
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light
ly s
tiff,
stic
ky, b
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ugh
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sym
met
ry, v
ol a
nd c
rum
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lor
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ough
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d sy
m, c
olor
Low
yie
ld
DU
CLA
IRX
HR
S
1226
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Bre
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t & s
l stic
ky d
ough
4P
oor b
read
qua
lity
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ticky
dou
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read
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lity
Low
yie
ld
IDO
1203
S-A
HW
S
1327
Pan
Bre
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tiff d
ough
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ood
brea
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ality
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erio
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me,
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ead,
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rior t
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heat
& fl
our p
ro, l
ow a
bs
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LATI
NU
M
X
HW
S
1328
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Bre
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Sl s
tiff d
ough
7A
ccep
tabl
e br
ead
qual
ity7
Acc
epta
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brea
d qu
ality
Low
whe
at &
flou
r pro
, low
abs
WB
7328
HW
S
1429
Pan
Bre
ad6
Slig
htly
stif
f, ex
tens
ible
dou
gh8
Ver
y go
od b
read
qua
lity
7S
l lon
g m
ix ti
me,
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bre
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ualit
yLo
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our p
ro, y
ield
& w
ater
abs
SN
OW
CR
ES
T
X
HW
S
1430
Pan
Bre
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htly
stif
f, sl
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ly re
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ery
good
bre
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VG
bre
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ualit
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w y
ield
& w
ater
abs
WB
7589
HW
S
1531
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Bre
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htly
stif
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ly re
sist
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ery
good
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VG
bre
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ualit
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w y
ield
KLA
SIC
XH
WS
15
32P
an B
read
7S
light
ly s
tiff,
slig
htly
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stan
t dou
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Ver
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read
qua
lity
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G b
read
qua
lity
Low
yie
ld
OTT
OS
WW
16
33C
hiffo
n7
Ligh
t and
vis
cous
bat
ter
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ood
cake
qua
lity
7G
ood
sym
met
ry, s
ofte
r tex
ture
Low
yie
ld, l
ow w
ater
abs
HU
FFM
AN
S
WW
16
34C
hiffo
n7
Ligh
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vis
cous
bat
ter
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open
& n
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rain
Low
yie
ld, l
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ater
abs
CR
ES
CE
NT
CLU
B16
35C
hiffo
n7
Ligh
t and
vis
cous
bat
ter
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ood
cake
but
with
big
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rust
7S
light
ly in
ferio
r cru
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ater
abs
KA
SE
BE
RG
SW
W
1636
Chi
ffon
6S
light
ly fl
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ain
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n gr
ain
Low
yie
ld &
wat
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WH
ITS
WS
16
37C
hiffo
n7
Ligh
t and
vis
cous
bat
ter
6S
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st te
x, s
l rou
gh c
rust
6
Sof
test
text
ure,
less
sm
ooth
cru
st
Low
wat
er a
bs
AR
TDE
CO
S
WW
16
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hiffo
n7
Ligh
t and
vis
cous
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ter
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moo
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gula
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sym
met
ry, i
rregu
lar/n
ot u
nifo
rm g
rain
Low
wat
er a
bs
BO
BTA
ILS
WW
16
39C
hiffo
n7
Ligh
t and
vis
cous
bat
ter
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ood
vol,
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sym
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ough
crus
t, th
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wal
ls
5V
ery
good
sym
met
ry, t
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cel
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ls
Low
wat
er a
bs
TRIF
EC
TA
SW
W
1640
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G s
ym, s
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n gr
ain
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dar
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ater
abs
HR
S
Con
trol
Pan
Bre
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Slig
htly
stif
f & e
xten
sibl
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qual
ity7
Goo
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ead
qual
ityH
igh
wat
er a
bsor
ptio
nS
WW
C
ontro
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hiffo
n7
Ligh
t and
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bat
ter
7S
moo
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rust
, uni
form
gra
in&
soft
tex
7G
ood
cake
cha
ract
eris
tics
Hig
h w
ater
abs
orpt
ion
San
Mig
uel M
ills
End-
Prod
uct E
valu
atio
n (B
read
& C
hiff
on)
PNW
WQ
C 2
015
Cro
p Y
ear
- 59 -
- 59
-
1 po
or 9
exc
elle
nt1
poor
9 e
xcel
lent
1 po
or 9
exc
elle
nt
Que
stio
n #1
Que
stio
n #2
Que
stio
n #3
Que
stio
n #4
Var
iety
Che
ckC
lass
Gro
upS
ampl
e#P
rodu
ct
Dough
/Batt
er Rati
ng
Like
d/D
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ed C
omm
ents
End-P
roduc
t Perf
orman
ce
Like
d/D
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ed C
omm
ents
Overal
l Acc
eptab
ility
Like
d/D
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ed C
omm
ents
Mitigati
ng Physic
al/Che
mical
Propert
ies &
Com
ments
WA
8187
SW
W
11
Coo
kie
6Le
ss s
oft,
brig
ht y
ello
w5
Goo
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xtur
e, lo
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prea
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ctor
5Ac
cept
able
Low
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ld
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I HU
FFM
AN
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W
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Har
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re, t
ough
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spr
ead
fact
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Una
ccep
tabl
eLo
w fl
our p
rote
in
BR
UN
EA
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stiff
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rd te
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epta
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Low
yie
ld
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3024
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e6
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right
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toug
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ble
Low
test
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ght
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ISE
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S
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kie
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. stif
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ss b
right
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arde
r tex
ture
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gh4
Una
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t
ME
LBA
CLU
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e6
Less
sof
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right
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low
4H
ard
text
ure,
toug
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Una
ccep
tabl
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rd &
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spr
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Acce
ptab
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rote
in
WA
8180
HR
W
58
FAR
NU
MX
HR
W
59
LCS
JE
TH
RW
6
10
NO
RW
ES
T553
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RW
6
11
OR
2100
081H
HW
W
712
OR
2110
679
HW
W
713
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2111
025
HW
W
714
NO
RW
ES
T553
XH
RW
7
15
ID01
101
HW
W
816
UI S
ILV
ER
XH
WW
8
17
KW
HR
001
HR
S
918
K07
0526
HR
S
919
BA
RLO
WX
HR
S
920
10S
B00
87-B
HR
S
1021
BU
CK
PR
ON
TOX
HR
S
1022
SY
3051
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RS
11
23
SY
STE
ELH
EA
DX
HR
S
1124
EA
GA
NH
RS
12
25
DU
CLA
IRX
HR
S
1226
IDO
1203
S-A
HW
S
1327
UI P
LATI
NU
MX
HW
S
1328
WB
7328
HW
S
1429
SN
OW
CR
ES
TX
HW
S
1430
WB
7589
HW
S
1531
KLA
SIC
XH
WS
15
32
OTT
OS
WW
16
335
Sl. s
tiff &
brig
ht y
ello
w3
Ver
y ha
rd te
xtur
e, lo
w s
prea
d fa
ctor
3U
nacc
epta
ble
Low
yie
ld
HU
FFM
AN
SW
W
1634
6Le
ss s
oft &
brig
ht li
ght y
ello
w4
Har
d te
xtur
e, lo
w s
prea
d fa
ctor
4U
nacc
epta
ble
Low
pro
tein
, low
wat
er a
b
CR
ES
CE
NT
CLU
B16
357
Soft,
brig
ht li
ght y
ello
w5
Har
d te
xtur
e, a
vera
ge s
prea
d fa
ctor
5Ac
cept
able
Low
pro
tein
, low
wat
er a
b
KA
SE
BE
RG
SW
W
1636
6Sl
. sof
t, br
ight
ligh
t yel
low
8G
ood
text
ure,
spr
ead
and
crus
t8
Goo
d co
okie
cha
ract
eris
tics
Low
pro
tein
, low
wat
er a
b, lo
w y
ield
WH
ITS
WS
16
375
Sl. s
tiff,
pale
yel
low
7S
l. lo
w s
prea
d fa
ctor
7G
ood
text
ure
and
crus
t, sl
. Low
spr
ead
fact
or
AR
TDE
CO
SW
W
1638
4St
iff, d
ark
yello
w4
Har
d te
xtur
e, lo
w s
prea
d fa
ctor
4U
nacc
epta
ble
Low
pro
tein
BO
BTA
ILS
WW
16
395
Sl. s
tiff,
brig
ht li
ghte
r yel
low
6S
l. ha
rd &
low
spr
ead
fact
or6
Acce
ptab
leLo
w p
rote
in
TRIF
EC
TAS
WW
16
406
Soft,
less
brig
ht li
ght y
ello
w6
Sl.
hard
& lo
w s
prea
d fa
ctor
6Ac
cept
able
Low
pro
tein
Con
trol
7S
oft,
brig
ht li
ght y
ello
w7
Goo
d co
okie
cha
ract
eris
tics
7G
ood
cook
ie c
hara
cter
istic
s
San
Mig
uel M
ills
End-
Prod
uct E
valu
atio
n (C
ooki
e)PN
W W
QC
201
5 C
rop
Yea
r
- 60 -
- 60
-
1 po
or 9
exc
elle
nt1
poor
9 e
xcel
lent
1 po
or 9
exc
elle
nt
Que
stio
n #1
Que
stio
n #2
Que
stio
n #3
Que
stio
n #4
Var
iety
Che
ckC
lass
Gro
upS
ampl
e#P
rodu
ct
Dough
/Batt
er Rati
ng
Like
d/D
islik
ed C
omm
ents
End-P
roduc
t Perf
orman
ce
Like
d/D
islik
ed C
omm
ents
Overal
l Acc
eptab
ility
Like
d/D
islik
ed C
omm
ents
Mitigati
ng
Physic
al/Che
mical
Propert
ies &
Com
ments
WA
8187
SW
W
11
Noo
dles
7E
asy
to s
heet
7
Exc
elle
nt c
olor
, sl s
oft t
ext,
exce
llent
yie
ld7
Low
TW
, low
yie
ld
WS
U U
I HU
FFM
AN
SW
W
22
Noo
dles
7E
asy
to s
heet
6
Exc
elle
nt c
olor
, sl s
oft t
ext,
exce
llent
yie
ld6
Low
TW
BR
UN
EA
UX
SW
W
23
Noo
dles
6S
oft,
diffi
cult
to s
heet
9G
ood
colo
r and
text
ure,
exc
elle
nt y
ield
7S
oft,
lum
py d
ough
, not
uni
form
cru
mbs
Low
TW
, low
yie
ld
SY
3024
-2S
WS
3
4N
oodl
es7
Eas
y to
she
et
7G
ood
colo
r and
text
ure,
exc
elle
nt y
ield
7Lo
w T
W
LOU
ISE
XS
WS
3
5N
oodl
es7
Eas
y to
she
et
9E
xcel
lent
col
or a
nd te
xtur
e, a
ve y
ield
8Lo
w T
W
ME
LBA
CLU
B4
6N
oodl
es6
Sl d
iffic
ult t
o sh
eet
7E
xcel
lent
col
or, a
ve te
xtur
e, g
ood
yiel
d7
Low
TW
JDX
CLU
B4
7N
oodl
es7
Eas
y to
she
et, e
xten
sibl
e 6
Goo
d co
lor,
soft
text
ure,
exc
elle
nt y
ield
6Lo
w T
W, l
ow w
heat
and
flou
r pro
WA
8180
HR
W
58
FAR
NU
MX
HR
W
59
LCS
JE
TH
RW
6
10
NO
RW
ES
T553
XH
RW
6
11
OR
2100
081H
HW
W
712
OR
2110
679
HW
W
713
OR
2111
025
HW
W
714
NO
RW
ES
T553
XH
RW
7
15
ID01
101
HW
W
816
UI S
ILV
ER
XH
WW
8
17
KW
HR
001
HR
S
918
K07
0526
HR
S
919
BA
RLO
WX
HR
S9
20
10S
B00
87-B
HR
S
1021
BU
CK
PR
ON
TOX
HR
S
1022
SY
3051
-9H
RS
11
23
SY
STE
ELH
EA
DX
HR
S
1124
EA
GA
NH
RS
12
25
DU
CLA
IRX
HR
S
1226
IDO
1203
S-A
HW
S
1327
UI P
LATI
NU
MX
HW
S
1328
WB
7328
HW
S
1429
SN
OW
CR
ES
TX
HW
S
1430
WB
7589
HW
S
1531
KLA
SIC
XH
WS
15
32
OTT
OS
WW
16
33N
oodl
es6
Sl d
iffic
ult t
o sh
eet
6G
ood
colo
r, so
ft te
x, e
xcel
lent
yie
ld6
Low
TW
, low
yie
ld
HU
FFM
AN
SW
W
1634
Noo
dles
6S
l diff
icul
t to
shee
t7
Exc
elle
nt c
olor
, sof
t tex
, goo
d yi
eld
6Lo
w T
W, l
ow fl
our p
ro, l
ow y
ield
CR
ES
CE
NT
CLU
B16
35N
oodl
es7
Eas
y to
she
et6
Exc
elle
nt c
olor
& y
ield
, sof
t tex
ture
6
Low
TW
, low
flou
r pro
& w
ater
abs
KA
SE
BE
RG
SW
W
1636
Noo
dles
6S
l diff
icul
t to
shee
t6
Exc
elle
nt c
olor
& y
ield
, sof
t tex
ture
6
Low
TW
, low
pro
, yie
ld, w
ater
abs
WH
ITS
WS
16
37N
oodl
es7
Eas
y to
she
et7
Infe
rior c
olor
, ave
text
ure,
exc
elle
nt y
ield
7Lo
w T
W
AR
TDE
CO
SW
W
1638
Noo
dles
6S
l diff
icul
t to
shee
t6
Goo
d co
lor,
infe
rior t
extu
re, e
xcel
lent
yie
ld6
Low
TW
, low
whe
at &
flou
r pro
BO
BTA
ILS
WW
16
39N
oodl
es7
Eas
y to
she
et6
Goo
d co
lor,
infe
rior t
extu
re, a
ve y
ield
6Lo
w T
W, l
ow fl
our p
ro
TRIF
EC
TAS
WW
16
40N
oodl
es7
Eas
y to
she
et6
Goo
d co
lor,
aver
age
text
ure
and
yiel
d6
Low
TW
, low
flou
r pro
SW
WC
ontro
lN
oodl
es7
Sl c
oras
e/sl
dou
ghy,
uni
form
cru
mbs
7
Goo
d co
lor a
nd y
ield
7H
igh
TW, h
igh
yiel
d, h
igh
wat
er a
bs
San
Mig
uel M
ills
End-
Prod
uct E
valu
atio
n (N
oodl
es)
PNW
WQ
C 2
015
Cro
p Y
ear
- 61 -
- 61
-
Mon
delé
zIn
tern
atio
nal
Tole
do, O
hio
SampleId
Flou
rprotein
Flou
rash
SRC,
%C
omm
ents
Water
Sucrose
Na
Carbon
ate
Lactic
acid
GPI
151
8.9
0.49
52.1
95.4
68.7
76.4
0.47
Lowgluten
potential,no
tsuitableforcrackers
152
9.1
0.42
53.0
95.5
68.1
97.8
0.60
Meettarget.Go
odforcoo
kieandcrackers
153(ck)
9.4
0.43
54.8
101.9
72.4
87.3
0.50
Lowgluten
potential,pe
ntosansa
reon
high
side,
marginalqualityforcoo
kies
154
9.3
0.47
55.3
101.9
71.4
110.6
0.64
Good
gluten
potential,pe
ntosansa
reon
high
side,
marginalqualityforcoo
kies
&crackers
155(ck)
9.2
0.36
52.1
91.8
67.2
109.5
0.69
Besttarget
match.G
oodgluten
potential,suita
blefor
cookies&
crackers
156
8.5
0.44
53.5
96.1
71.6
81.3
0.48
Lowgluten
potential,no
tsuitableforcrackers
157(ck)
7.9
0.41
54.8
96.2
71.4
75.3
0.45
Lowgluten
potential,no
tsuitableforcrackers
1533
8.5
0.41
56.7
106.2
77.4
111.2
0.61
Good
gluten
potential,high
pentosansa
nddamaged
starch,marginalqualityforcoo
kies
&crackers
1534
7.4
0.32
53.7
95.8
69.8
102.9
0.62
Besttarget
match.G
oodgluten
potential,suita
blefor
cookies&
crackers
1535
7.6
0.38
50.8
93.5
70.2
68.9
0.42
Poor
gluten
potential,marginalqualityforcoo
kies
1536
6.5
0.41
54.1
94.5
71.9
92.4
0.56
Marginalqualityforcoo
kies
andcrackers
1537
9.0
0.48
55.8
105.4
73.0
78.7
0.44
Lowgluten
potential,pe
ntosanso
nhigh
side,no
tsuita
bleforcrackers
1538
7.4
0.41
56.8
109.4
76.8
110.2
0.59
Good
gluten
potential,high
pentosansa
nddamaged
starch,low
quality
forcoo
kies
andcrackers
1539
7.2
0.41
54.3
97.5
70.5
106.4
0.63
Good
gluten
potential,good
forcoo
kies
andcrackers
1540
8.0
0.42
54.7
101.8
73.5
90.5
0.52
Lowgluten
potential,high
pentosans,marginal
quality
forcoo
kies
TARG
ET<0.49
<55
<93
<71
>98
>0.60
PNW
201
5 flo
ur s
ampl
es
Mon
dele
z In
tern
atio
nal
Labo
rato
ry D
ata
PNW
WQ
C 2
015
Cro
p Y
ear
- 62 -
- 62
-
Con
tinen
tal M
ills I
nc.
Tukw
illa,
Was
hing
ton
Variety Group Check HeightOverall Score Comments/Remarks
Target - 7.0
LOUISE Group 5 7.69 8MELBA Group 5 Check 7.88 9
LCS JET Group 6 6.63 6 Did not meet height target
NORWEST553 Group 6 Check 7 8Better aroma & flavor more "yeasty
and bready" notes.
OR2100081H Group 7 7.75 8
OR2110679 Group 7 7.25 7 Lacks typical bread aroma very mild.
OR2111025 Group 7 7.63 7 Lacks typical bread aroma very mild.NORWEST553 Group 7 Check 6 6 Did not meet height target
ID01101 Group 8 8 8 Good aroma.UI SILVER Group 8 Check 7.4 7 Slightly different flavor.
Continental Mills End-Product Evaluation (Bread) PNW WQC 2015 Crop Year
- 63 -
- 63
-
Sample # Variety CheckBostwick
(cm)3-stack
Height (in)Diameter
(cm)WA8187 Group 1 11.5 1.48 4.42
WSU UI HUFFMAN Group 2 11.25 1.54 4.34BRUNEAU Group 2 Check 13.75 1.42 4.54
SY3024 2 Group 3 11.75 1.54 4.25LOUISE Group 3 Check 13 1.51 4.45
OTTO Group 16 12.75 1.40 4.41HUFFMAN Group 16 12.5 1.43 4.40CRESCENT Group 16 15.75 1.27 4.53KASEBERG Group 16 14.75 1.22 4.68WHIT Group 16 11.5 1.41 4.26
ARTDECO Group 16 12.5 1.45 4.47BOBTAIL Group 16 12 1.37 4.32TRIFECTA Group 16 12.5 1.41 4.45
Continental Mills End-Product Evaluation (Pancake) PNW WQC 2015 Crop Year
- 64 -
- 64
-
Nor
ther
n Se
ed
Boz
eman
, Mon
tana
PNWWQC 2015
Variety Check Class Group Sample#Whole SeedProtein
SedimentationMilled Flour SDS
WA8187 SWW 1 1 10.8 65WSU UI HUFFMAN SWW 2 2 11.5 79BRUNEAU X SWW 2 3 11.8 84SY3024 2 SWS 3 4 11.2 91LOUISE X SWS 3 5 12.2 85MELBA CLUB 4 6 10 55JD X CLUB 4 7 9.2 41WA8180 HRW 5 8 13.3 114FARNUM X HRW 5 9 14.2 116LCS JET HRW 6 10 14.9 118NORWEST553 X HRW 6 11 14.8 116OR2100081H HWW 7 12 11.5 112OR2110679 HWW 7 13 12 112OR2111025 HWW 7 14 12.7 104NORWEST553 X HRW 7 15 12.2 113ID01101 HWW 8 16 11.8 118UI SILVER X HWW 8 17 12.6 121KWHR001 HRS 9 18 13.9 113K070526 HRS 9 19 13.2 115BARLOW X HRS 9 20 13.7 11710SB0087 B HRS 10 21 14.2 115BUCK PRONTO X HRS 10 22 16 118SY3051 9 HRS 11 23 14.4 119SY STEELHEAD X HRS 11 24 14.5 119EAGAN HRS 12 25 15.9 116DUCLAIR X HRS 12 26 14.6 120IDO1203S-A HWS 13 27 12.4 119UI PLATINUM X HWS 13 28 12.5 115WB7328 HWS 14 29 12.6 119SNOWCREST X HWS 14 30 13.5 121WB7589 HWS 15 31 13.5 119KLASIC X HWS 15 32 13.5 120OTTO SWW 16 33 9.5 82HUFFMAN SWW 16 34 9.3 66CRESCENT CLUB 16 35 9.3 34KASEBERG SWW 16 36 8.4 55WHIT SWS 16 37 10.9 72ARTDECO SWW 16 38 8.9 74BOBTAIL SWW 16 39 9.2 76TRIFECTA SWW 16 40 9.8 65
Northern Seed End-Product Evaluation PNW WQC 2015 Crop Year
- 65 -
- 65
-
Lim
agra
in C
erea
l See
ds
Fort
Col
lins,
CO
Limagrain Cereal Seeds LLC 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent
Question #1 Question #2 Question #3 Question #4
Variety Check Class Group Sample# Product Dough
/Batter
Rating
Liked/DislikedComments End
-Prod
uct P
erform
ance
Liked/DislikedComments Ove
rall A
ccep
tability
Liked/DislikedComments Mitig
ating
Physic
al/Che
mical
Propert
ies &
Commen
ts
WA8187 SWW 1 1 cookie 10.52.02 8 8 6
WSU UI HUFFMAN SWW 2 2 cookie 10.52.02 7 8 6
BRUNEAU X SWW 2 3 cookie 10.52.02 7 8 8
SY3024-2 SWS 3 4 cookie 10.52.02 8 8 8
LOUISE X SWS 3 5 cookie 10.52.02 8 8 8
MELBA CLUB 4 6 cookie 10.52.02 9 7 9
JD X CLUB 4 7 cookie 10.52.02 9 7 6
WA8180 HRW 5 8 bread 10-10B 5 yellow 6 6
FARNUM X HRW 5 9 bread 10-10B 4 8 7
LCS JET HRW 6 10 bread 10-10B 7 9 9
NORWEST553 X HRW 6 11 bread 10-10B 9 6 7
OR2100081H HWW 7 12 bread 10-10B 8 sticky 5 rough oven spring 5
OR2110679 HWW 7 13 bread 10-10B 7 4 rough oven spring 4
OR2111025 HWW 7 14 bread 10-10B 7 7 rough oven spring 7
NORWEST553 X HRW 7 15 bread 10-10B 8 5 rough oven spring 5
ID01101 HWW 8 16 bread 10-10B 5 8 7
UI SILVER X HWW 8 17 bread 10-10B 6 yellow 7 8
KWHR001 HRS 9 18 bread 10-10B 5 5 4
K070526 HRS 9 19 bread 10-10B 5 5 4
BARLOW X HRS 9 20 bread 10-10B 5 6 4
10SB0087-B HRS 10 21 bread 10-10B 6 sticky 7 6
BUCK PRONTO X HRS 10 22 bread 10-10B 8 7 7
SY3051-9 HRS 11 23 bread 10-10B 8 7 7
SY STEELHEAD X HRS 11 24 bread 10-10B 8 7 7
EAGAN HRS 12 25 bread 10-10B 5 good 8 8
DUCLAIR X HRS 12 26 bread 10-10B 5 5 4
IDO1203S-A HWS 13 27 bread 10-10B 6 7 8
UI PLATINUM X HWS 13 28 bread 10-10B 6 7 8
WB7328 HWS 14 29 bread 10-10B 8 8 8
SNOWCREST X HWS 14 30 bread 10-10B 9 9 9
WB7589 HWS 15 31 bread 10-10B 8 8 9
KLASIC X HWS 15 32 bread 10-10B 9 9 9
OTTO SWW 16 33 cookie 10.52.02 6 7 7
HUFFMAN SWW 16 34 cookie 10.52.02 7 6 9
CRESCENT CLUB 16 35 cookie 10.52.02 6 6 9
KASEBERG SWW 16 36 cookie 10.52.02 7 5 9
WHIT SWS 16 37 cookie 10.52.02 9 8 7
ARTDECO SWW 16 38 cookie 10.52.02 6 yellow 7 7
BOBTAIL SWW 16 39 cookie 10.52.02 8 7 6
TRIFECTA SWW 16 40 cookie 10.52.02 7 7 7
Limagrain Cereal Seeds End-Product Evaluation PNW WQC 2015 Crop Year
- 66 -
- 66
-
Limagrain Cereal Seeds LLC
Class Group Check Sample #L* a* b*
Water51
LacticAcid 87
Sodiumcarbonate 72
Sucrose96
SWW 1 PNW WQC 01 95.16 -3.10 9.13 54 85 69 94SWW 2 PNW WQC 02 94.89 -2.79 8.88 55 112 69 95SWW 2 X PNW WQC 03 95.32 -2.93 8.76 53 108 73 102SWS 3 PNW WQC 04 95.05 -2.60 7.62 55 118 70 99SWS 3 X PNW WQC 05 94.87 -2.28 6.69 54 121 66 93CLUB 4 PNW WQC 06 94.84 -2.35 6.93 53 92 72 95CLUB 4 X PNW WQC 07 94.90 -2.30 6.64 54 82 72 94HRW 5 PNW WQC 08 93.31 -2.83 10.55 63 143 80 108HRW 5 X PNW WQC 09 93.41 -3.30 12.58 63 147 78 109HRW 6 PNW WQC 10 93.28 -2.70 11.34 63 162 74 109HRW 6 X PNW WQC 11 93.35 -2.43 10.07 61 139 73 109HWW 7 PNW WQC 12 94.02 -3.28 11.76 64 141 80 100HWW 7 PNW WQC 13 93.63 -2.64 10.37 66 130 81 99HWW 7 PNW WQC 14 93.70 -3.09 12.03 63 131 78 101HRW 7 X PNW WQC 15 93.71 -2.56 9.94 59 144 75 102HWW 8 PNW WQC 16 93.75 -2.45 9.30 65 143 86 112HWW 8 X PNW WQC 17 93.14 -3.61 14.59 69 149 84 112HRS 9 PNW WQC 18 93.34 -3.00 12.08 66 124 84 112HRS 9 PNW WQC 19 93.40 -2.36 9.54 67 112 83 107HRS 9 X PNW WQC 20 93.34 -2.55 10.27 68 125 85 107HRS 10 PNW WQC 21 94.05 -2.06 7.81 60 139 72 102HRS 10 X PNW WQC 22 93.63 -2.15 8.71 65 136 78 114HRS 11 PNW WQC 23 93.77 -2.65 9.84 62 147 75 110HRS 11 X PNW WQC 24 93.78 -2.59 9.59 62 147 75 111HRS 12 PNW WQC 25 93.59 -2.81 11.01 68 178 91 136HRS 12 X PNW WQC 26 93.25 -2.40 9.66 66 147 83 124HWS 13 PNW WQC 27 93.93 -2.01 7.93 62 130 76 103HWS 13 X PNW WQC 28 94.62 -2.16 7.48 60 133 77 112HWS 14 PNW WQC 29 94.58 -2.63 8.84 62 138 76 110HWS 14 X PNW WQC 30 94.88 -2.75 8.79 59 157 76 123HWS 15 PNW WQC 31 93.90 -2.66 9.69 60 133 76 116HWS 15 X PNW WQC 32 94.26 -2.65 9.41 62 153 80 124SWW 16 PNW WQC 33 94.91 -3.16 9.25 57 117 79 106SWW 16 PNW WQC 34 94.82 -3.01 8.91 56 111 70 95CLUB 16 PNW WQC 35 94.83 -3.11 9.39 53 73 69 90SWW 16 PNW WQC 36 95.02 -3.27 9.51 55 99 74 94SWS 16 PNW WQC 37 94.57 -2.53 7.34 53 91 73 100SWW 16 PNW WQC 38 94.38 -3.45 10.67 58 116 76 106SWW 16 PNW WQC 39 94.50 -2.61 7.72 56 109 70 94SWW 16 PNW WQC 40 94.18 -3.06 9.21 56 94 71 97
% SRCFlour Color
Liamgrain Cereal Seeds Laboratory Data PNW WQC 2015 Crop Year
- 67 -
- 67
-
2015 PNWWQC Cookie Limagrain Cereal Seeds LLC
Class Check Sample # %M TopGrain
Width(cm)
Thick(cm)
W/T Ratio (cm) Protein Ash
SWW PNW WQC 01 14.6 2 9.2 0.67 13.8 9.92 0.38SWW PNW WQC 02 13.7 2 9.3 0.56 16.6 10.03 0.39SWW X PNW WQC 03 13.9 1 9.4 0.58 16.3 10.44 0.39SWS PNW WQC 04 12.5 1 9.3 0.56 16.8 10.27 0.44SWS X PNW WQC 05 13.3 1 9.4 0.56 16.7 10.23 0.4CLUB PNW WQC 06 13.2 1 9.5 0.54 17.7 9.2 0.44CLUB X PNW WQC 07 13.0 3 9.2 0.57 16.0 8.69 0.44SWW PNW WQC 33 13.3 2 9.0 0.67 13.6 8.98 0.44SWW PNW WQC 34 13.4 2 9.6 0.54 17.7 8.53 0.39CLUB PNW WQC 35 13.4 2 9.4 0.48 19.5 8.57 0.38SWW PNW WQC 36 12.9 2 9.4 0.54 17.6 7.49 0.4SWS PNW WQC 37 13.3 1 9.1 0.60 15.1 9.88 0.42SWW PNW WQC 38 13.0 2 8.9 0.74 12.1 8.3 0.45SWW PNW WQC 39 13.7 3 8.9 0.67 13.4 8.37 0.41SWW PNW WQC 40 13.5 2 9.5 0.63 14.9 8.95 0.45Top Grain-3 Good, 2 Ok, 1 Bad
Limagrain Cereal Seeds Laboratory Data PNW WQC 2015 Crop Year
- 68 -
- 68
-
2015 WQC Bread Limagrain Cereal Seeds LLC
Sample # Class Group Ck PRO %ABS
MixTime
LoafVol
predictedLV Grn Col
P2MMixtime
P2M Watt hrs.
PNW WQC 08 HRW 5 12.2 61.0 3.68 865 930 4 2 3.2 107.99PNW WQC 09 HRW 5 X 13.2 61.5 2.53 940 997 4 2 2.16 80.15PNW WQC 10 HRW 6 13.7 64.0 5.28 975 1027 5 4 5.57 185.1PNW WQC 11 HRW 6 X 13.2 63.3 6.67 870 1000 3 3 7.03 253.46PNW WQC 12 HWW 7 10.6 64.8 4.94 840 828 3 2 5.95 162.55PNW WQC 13 HWW 7 10.9 59.8 5.43 750 845 3 4 4.98 177.33PNW WQC 14 HWW 7 11.6 60.9 5.83 910 895 3 2 5.06 281.02PNW WQC 15 HRW 7 X 11.3 60.4 6.57 830 871 4 4 6.76 265.82PNW WQC 16 HWW 8 11.2 60.1 3.28 950 869 5 4 2.81 108.09PNW WQC 17 HWW 8 X 12 61.5 4.28 925 919 4 2 4.04 190.17PNW WQC 18 HRS 9 12.9 60.5 2.9 850 977 5 4 2.61 82.9PNW WQC 19 HRS 9 12.9 61.0 2.68 895 975 4 5 2.3 99.26PNW WQC 20 HRS 9 X 12.9 62.9 2.85 940 981 5 4 3.18 131.63PNW WQC 21 HRS 10 12.9 62.8 4.25 1005 976 5 5 4.24 141.93PNW WQC 22 HRS 10 X 14.4 65.1 5.05 970 1075 5 5 4.94 159.56PNW WQC 23 HRS 11 13.7 64.0 6.06 980 1030 5 4 5.11 173.57PNW WQC 24 HRS 11 X 13.7 64.0 5.57 980 1030 5 5 5.47 192.3PNW WQC 25 HRS 12 15.1 64.0 2.63 1035 1120 4 4 2.83 131.27PNW WQC 26 HRS 12 X 14 62.0 1.95 860 1049 4 4 2 93.22PNW WQC 27 HWS 13 11.8 61.1 4.09 990 904 5 5 4.34 169.72PNW WQC 28 HWS 13 X 11.8 61.2 3.9 980 906 5 5 3.83 124.37PNW WQC 29 HWS 14 12.2 61.8 4.95 1030 933 5 5 4.86 173.56PNW WQC 30 HWS 14 X 13 63.0 5.96 1160 985 5 5 6.73 282.06PNW WQC 31 HWS 15 12.8 62.7 5.68 1065 973 6 5 5.11 211.93PNW WQC 32 HWS 15 X 12.6 62.4 5.4 1125 958 5 4 6.18 220.7*PNW WQC 11-operator error, overmixed P2M=Software connected to mixer;Grn=Crumb Grain Score-0=Unsatisfactory,6=Excellent plots 10% past peak mix time, and watts/energCol=Crumb Color Score-0=Gray, 6=Bright White of dough prior to bake Predicted Loaf Volume=(65*protein 14%)+140
Limagrain Cereal Seeds Laboratory Data PNW WQC 2015 Crop Year
- 69 -
- 69
-
WQC 08 WQC 09 WQC 10
WQC 11 WQC 12 WQC 13
WQC 14 WQC 15 WQC 16
WQC 17 WQC 18 WQC 19
WQC 20
Limagrain Cereal Seeds LLC
WQC 21
Limagrain Cereal Seeds Mixograph Charts PNW WQC 2015 Crop Year
- 70 -
- 70
-
WQC 22 WQC 23 WQC 24
WQC 25 WQC 26 WQC 27
WQC 28 WQC 29 WQC 30
WQC 31 WQC 32
Limagrain Cereal Seeds LLC
Limagrain Cereal Seeds Mixograph Charts PNW WQC 2015 Crop Year
- 71 -
- 71
-
Agr
iPro
Whe
at
Ber
thou
d, C
olor
ado
1 po
or 9
exc
elle
nt1
poor
9 e
xcel
lent
1 po
or 9
exc
elle
nt
Que
stio
n #1
Que
stio
n #2
Que
stio
n #3
Que
stio
n #4
Var
iety
Che
ckC
lass
Gro
upS
ampl
e#P
rodu
ct
Dough
/Batt
er Rati
ng
Like
d/D
islik
ed C
omm
ents
End-P
roduc
tPerf
orman
ce
Like
d/D
islik
ed C
omm
ents
Overal
l Acc
eptab
ility
Like
d/D
islik
ed C
omm
ents
Mitigati
ng
Physic
al/Che
mical
Propert
ies&Com
ments
WA
8187
SW
W
11
Coo
kie
5D
ry4
Sm
alle
r with
poo
r tgr
ain
5E
xpec
ted
bette
r res
ults
for S
RC
val
ues
WS
U U
I HU
FFM
AN
SW
W
22
Coo
kie
4D
ry, M
ixed
like
Har
d W
heat
6S
light
ly a
bove
ave
rage
coo
kie
6O
vera
ll be
tter t
han
Che
ck
BR
UN
EA
UX
SW
W
23
Coo
kie
5D
ry3
Ave
rage
spr
ead
but v
ery
poor
tgra
in4
Poo
r mille
r
SY
3024
-2S
WS
3
4C
ooki
e7
Goo
d D
ough
8V
ery
good
coo
kie
equa
l to
Ck
8E
qual
to C
heck
, goo
d m
illing
LOU
ISE
XS
WS
3
5C
ooki
e8
Nic
e D
ough
, Ver
y w
hite
8V
ery
good
coo
kie
8G
ood
milli
ng
ME
LBA
CLU
B4
6C
ooki
e7
Goo
d D
ough
9E
xcel
lent
coo
kie
9S
l bet
ter m
illing
and
SR
C's
then
Che
ck
JDX
CLU
B4
7C
ooki
e7
Goo
d D
ough
8E
xcel
lent
coo
kie,
Avg
Spr
ead
8G
ood
over
all q
ualit
y
WA
8180
HR
W
58
Bre
ad4
Wea
k D
ough
4S
hort
mix
ing
4Lo
w p
rot,
bette
r tha
n ch
eck,
Exc
mille
r
FAR
NU
MX
HR
W
59
Bre
ad3
Ver
y W
eak
Dou
gh4
Yel
low
flou
r4
Sho
rt w
eak
glut
en s
treng
th
LCS
JE
TH
RW
6
10B
read
7N
ice
Dou
gh
6N
ice
loaf
6V
good
Pro
t, be
tter g
lute
n st
reng
th th
an C
heck
, mille
d be
tter t
han
chec
k
NO
RW
ES
T553
XH
RW
6
11B
read
7N
ice
Dou
gh
7N
ice
loaf
vol
,cru
mb
grai
n7
Poo
r bak
e ab
sO
R21
0008
1HH
WW
7
12B
read
3V
ery
toug
h do
ugh,
No
glut
en s
treng
th
6H
ole,
goo
d vo
l for
pro
t4
Ver
y Lo
w p
rot,
very
poo
r mille
r
OR
2110
679
HW
W
713
Bre
ad3
Ver
y to
ugh
doug
h, N
o gl
uten
stre
ngth
5
wea
k3
Ver
y Lo
w p
rot
OR
2111
025
HW
W
714
Bre
ad6
Toug
h do
ugh
6G
ood
grai
n5
Mille
d be
tter t
han
Che
ck, v
ery
low
Abs
NO
RW
ES
T553
XH
RW
7
15B
read
4V
ery
toug
h do
ugh,
No
glut
en
6po
or A
BS
5ve
ry p
oor m
iller
ID01
101
HW
W
816
Bre
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Wea
k/S
ticky
Dou
gh6
Vgo
od c
olor
5M
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com
para
ble
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heck
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er p
rot t
han
Che
ck,
over
all w
eake
r tha
n C
heck
but
ok
brea
d
UI S
ILV
ER
XH
WW
8
17B
read
6A
vg d
ough
6Y
ello
w fl
our,
nice
gra
in6
Ave
rage
bre
ad
KW
HR
001
HR
S
918
Bre
ad4
Wea
k D
ough
3V
ery
poor
bre
ad-p
oor g
rain
/vol
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or3
Mille
d be
tter t
han
Che
ck, h
iAsh
K07
0526
HR
S
919
Bre
ad4
Wea
k D
ough
5A
ve b
read
5M
illed
bette
r tha
n C
heck
, hiA
shB
AR
LOW
XH
RS
9
20B
read
5A
vg d
ough
7N
ice
grai
n/vo
l/col
or5
Vpo
or m
iller,
high
Ash
, but
bak
ed b
est o
f set
10S
B00
87-B
HR
S
1021
Bre
ad6
Avg
dou
gh7
Goo
d br
ead,
exc
colo
r7
Low
pro
t but
bak
ed b
ette
r tha
n C
heck
BU
CK
PR
ON
TO
X
HR
S
1022
Bre
ad7
Nic
e D
ough
6
Ave
loaf
, goo
d co
lor
6E
xc p
rot b
ut P
oor a
bsS
Y30
51-9
HR
S
1123
Bre
ad7
Nic
e D
ough
7
Nic
e br
ead
7O
vera
ll go
od li
ne a
nd v
ery
sim
ilar t
o C
hec k
SY
STE
ELH
EA
D
XH
RS
11
24B
read
7N
ice
Dou
gh
7N
ice
brea
d7
EA
GA
NH
RS
12
25B
read
6A
vg d
ough
7N
ice
brea
d6
Wea
k gl
uten
, VG
pro
t, be
tter t
han
Che
ck
DU
CLA
IRX
HR
S
1226
Bre
ad4
Wea
k D
ough
2V
shor
t wea
k, p
oor b
ake,
gra
y co
lor
2W
orse
bre
ad o
f WQ
C
IDO
1203
S-A
HW
S
1327
Bre
ad6
Avg
dou
gh7
good
bak
e, e
xc c
olor
, bet
ter t
han
chk
7V
good
mille
r, lo
wer
pro
t
UI P
LATI
NU
M
XH
WS
13
28B
read
7N
ice
Dou
gh
7go
od b
ake,
exc
Loaf
7V
good
mille
r, lo
wer
pro
t
WB
7328
HW
S
1429
Bre
ad7
Nic
e D
ough
7
Bre
ad b
ette
r tha
n C
heck
7Lo
wer
pro
t tha
n C
heck
but
bet
ter m
iller
SN
OW
CR
ES
T
X
HW
S
1430
Bre
ad7
Nic
e D
ough
6
Goo
d vo
l but
ope
n gr
ain
6Lo
ngin
g m
ixin
g
WB
7589
HW
S
1531
Bre
ad7
Nic
e D
ough
7
Nic
e br
ead,
goo
d vo
l7
Low
er m
illing
yie
ld, h
i ash
, goo
d st
reng
thK
LAS
ICX
HW
S
1532
Bre
ad7
Nic
e D
ough
8
Nic
e ba
ke, e
xc v
ol7
Low
er m
illing
yie
ld,g
ood
stre
ngth
, ove
rall
bake
d w
ell
OTT
OS
WW
16
33C
ooki
e7
Goo
d D
ough
7G
ood
cook
ie, A
vg s
prea
d5
Poo
r milli
ng/S
RC
val
ues
HU
FFM
AN
SW
W
1634
Coo
kie
7G
ood
Dou
gh8
Goo
d Tg
rain
, Avg
Spr
ead
7
CR
ES
CE
NT
CLU
B16
35C
ooki
e7
Goo
d D
ough
8V
ery
good
coo
kie,
Nic
e sp
read
8E
xc m
illing
/Ash
, goo
d S
RC
KA
SE
BE
RG
SW
W
1636
Coo
kie
7G
ood
Dou
gh8
Ver
y go
od c
ooki
e, N
ice
spre
ad7
Vlo
w P
rot,
Poo
r milli
ng
WH
ITS
WS
16
37C
ooki
e7
Goo
d D
ough
6S
light
ly a
bove
ave
rage
coo
kie
6A
vera
ge c
ooki
e/S
RC
ove
rall
AR
TDE
CO
SW
W
1638
Coo
kie
7G
ood
Dou
gh4
AV
G T
G, S
mal
ler s
prea
d w
ith Y
ello
w f
4G
ood
milli
ng, h
ighe
r H2O
,SC
SR
C
BO
BTA
ILS
WW
16
39C
ooki
e7
Goo
d D
ough
5A
vera
ge c
ooki
e5
Goo
d m
illing
/SR
C
TRIF
EC
TAS
WW
16
40C
ooki
e7
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d D
ough
6S
light
ly a
bove
ave
rage
coo
kie
6G
ood
milli
ng/S
RC
Syng
enta
End-
Prod
uct E
valu
atio
nPN
W W
QC
201
5 C
rop
Yea
r
- 72 -
- 72
-
Sam
ple
No
Cla
ssC
heck
NIR
FlrM
stN
ir F
lrA
shN
IRFl
rHrd
NIR
Fl
rPro
t M
ixo
Pktim
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Pkht
Mix
oT
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Rat
eM
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Abs
Bab
sB
ake
PkT
ime
Wat
t Hr
Loa
fG
rain
Tex
Col
orSR
CH
2OSR
CSC
SRC
LA
SRC
SUC
Cdi
amT
opG
rain
%%
14%
mb
min
1=ex
cel
%%
min
enge
rycc
1=ex
cel
1=ex
cel
1=ex
cel
%%
%%
mm
1=ex
cel
1SW
W
14.6
0.47
561
9.4
5365
7589
17.4
32
SWW
13
.50.
469
659.
753
6410
089
18.3
13
SWW
X13
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510
4310
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6896
9417
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4SW
S
12.5
0.49
556
9.7
5266
9991
18.2
15
SWS
X13
.30.
474
629.
652
6610
287
18.2
16
CLU
B
13.0
0.50
147
8.9
5267
7788
19.2
17
CLU
BX
13.0
0.50
665
8.0
5167
6885
18.6
18
HR
W
13.9
0.43
812
511
.93.
505.
0510
995
61.5
61.5
2.6
5.4
880
4.5
43
9H
RW
X14
.10.
400
133
12.7
2.75
5.65
571
963
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25.
296
04.
53
510
HR
W
14.6
0.43
213
113
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005.
0512
244.
563
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27.
910
104.
54
411
HR
WX
14.3
0.46
912
512
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504.
6511
795.
560
.560
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47.
610
254
33
12H
WW
14
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416
120
10.3
4.75
4.55
1390
457
.058
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96.
688
04
44
13H
WW
14
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469
129
10.3
4.50
4.25
1090
657
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.04.
07.
680
54.
54
314
HW
W
14.3
0.40
114
211
.34.
254.
5511
445
58.0
57.5
3.5
7.7
895
44
415
HR
WX
15.0
0.41
712
310
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504.
4513
895
58.0
57.0
5.0
9.6
915
4.5
33
16H
WW
14
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424
129
11.1
2.75
5.40
932
661
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55.
990
54.
53
1.5
17H
WW
X14
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462
147
11.6
4.25
5.10
1269
3.5
63.5
63.0
3.3
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930
43
518
HR
S
14.1
0.49
113
112
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505.
1094
46.
561
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.52.
25.
180
55
45
19H
RS
14
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501
144
12.2
2.50
5.15
912
762
.062
.02.
36.
093
04.
53
320
HR
SX
14.8
0.46
115
212
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755.
2511
844.
563
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76.
810
154
32
21H
RS
14
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434
127
12.3
4.00
5.15
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68.
110
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53
122
HR
SX
14.3
0.48
112
614
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505.
1012
384
63.5
63.0
4.1
8.9
1000
4.5
32
23H
RS
14
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453
129
13.2
5.00
4.60
1501
3.5
63.8
63.0
3.9
7.7
1050
4.5
33
24H
RS
X14
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417
135
13.4
5.25
4.85
1616
362
.562
.53.
88.
210
304
33
25H
RS
14
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458
136
14.6
3.00
5.80
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767
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77.
311
554.
52
426
HR
SX
14.5
0.45
113
613
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005.
5057
59
64.5
64.5
1.7
5.4
760
5.5
44
27H
WS
14
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444
131
11.3
4.25
4.95
1211
462
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78.
796
54
31.
528
HW
SX
14.4
0.44
995
11.7
3.50
5.10
1327
3.5
62.0
62.0
3.1
5.7
1030
4.5
32
29H
WS
14
.30.
388
107
11.8
5.00
5.15
1267
4.5
63.8
63.0
4.4
9.2
1095
4.5
23
30H
WS
X15
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441
7112
.86.
505.
1512
686
64.0
63.5
6.0
9.2
1145
52
331
HW
S
14.7
0.50
110
012
.24.
755.
1014
753.
563
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07.
710
304.
53
432
HW
SX
14.6
0.42
610
112
.45.
505.
0514
324
64.0
63.5
4.5
8.5
1150
4.5
23
33SW
W
13.1
0.54
739
8.6
5674
100
9718
.21
34SW
W
13.3
0.39
856
8.0
5466
9887
18.4
135
CLU
B
13.3
0.46
851
8.0
5164
6483
19.4
136
SWW
12
.80.
502
347.
053
6983
8819
.01
37SW
S
13.4
0.51
040
9.3
5367
8392
18.0
138
SWW
13
.10.
525
327.
956
7099
9917
.43
39SW
W
13.7
0.53
035
7.9
5566
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4447
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5467
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1
Syng
enta
Labo
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ry D
ata
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WQ
C 2
015
Cro
p Y
ear
- 73 -
- 73
-
Uni
vers
ityof
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o W
heat
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lity
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xcel
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Var
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lass
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ampl
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d/D
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omm
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l Acc
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ng
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mical
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ments
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diam
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se s
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read
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er N
a 2C
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8180
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58
whi
te p
an b
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4m
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th d
ough
3.5
less
than
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vol
ume
3.5
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NU
MX
HR
W
59
3<m
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treng
th d
ough
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4sh
ort m
ixer
LCS
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TH
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6
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stro
nger
dou
gh fe
el5
loaf
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ume
low
for p
rote
in le
vel
5.5
NO
RW
ES
T553
XH
RW
6
116
nice
dou
gh fe
el4
loaf
vol
ume
low
for p
rote
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vel
4.5
long
mix
er
OR
2100
081H
HW
W
712
3de
licat
e do
ugh
33
not b
ad v
ol fo
r ver
y lo
w p
rote
in
OR
2110
679
HW
W
713
3de
licat
e do
ugh
2.5
smal
l loa
f3
poor
loaf
vol
ume/
low
pro
tein
OR
2111
025
HW
W
714
4m
oder
ate
stre
ngth
dou
gh3.
5sm
all l
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ut lo
wer
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tein
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ES
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ate
stre
ngth
dou
gh3.
53.
5
ID01
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HW
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816
3.5
mod
erat
e st
reng
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ough
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or v
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t of t
he p
roof
box
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w p
rote
in/v
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e
UI S
ILV
ER
XH
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8
175
nice
dou
gh fe
el2
low
vol
ume,
unat
tract
ive
loaf
3flo
ur/n
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e qu
ite y
ello
w
KW
HR
001
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918
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ce fe
el, m
od s
treng
th2
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or v
olum
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n
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0526
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S
919
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ce d
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feel
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unat
tract
ive
loaf
3.5
shor
t mix
er
BA
RLO
WX
HR
S
920
6st
rong
er d
ough
feel
4.5
slig
ht c
ours
e cr
umb
5
10S
B00
87-B
HR
S
1021
5so
ft bu
t nic
e do
ugh
feel
4.5
slig
ht c
ours
e cr
umb
4.5
BU
CK
PR
ON
TO
X
HR
S
1022
5st
rong
,nic
e do
ugh
feel
5ni
ce e
xter
ior a
nd in
terio
r5
SY3
051-
9H
RS
11
235.
5st
rong
dou
gh4.
5lo
wer
vol
ume
than
exp
ecte
d at
this
pr
otei
n4
SY
STE
ELH
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D
XH
RS
11
245.
5ve
ry s
trong
dou
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all l
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or th
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rote
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vel
4
EA
GA
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ry s
trong
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et p
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n
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S
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ate
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ngth
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5no
t as
muc
h vo
lum
e as
exp
ecte
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very
sho
rt m
ixin
g tim
e
IDO
1203
S-A
HW
S
1327
5st
rong
, slig
htly
stic
ky3
good
vol
ume
for l
ower
pro
tein
4
UI P
LATI
NU
MX
HW
S
1328
4.5
mod
erat
e st
reng
th, n
ice
feel
3.5
good
vol
ume
for l
ower
pro
tein
4
WB
7328
HW
S
1429
3.5
stro
ng, s
light
ly s
ticky
4go
od v
olum
e fo
r pro
tein
4
SN
OW
CR
ES
TX
HW
S
1430
4st
rong
dou
gh b
ut s
oft f
eel
3.5
good
app
eara
nce
4lo
ng m
ixer
WB
7589
HW
S
1531
4.5
stro
ng d
ough
3.5
good
vol
ume
4da
rk 2
4hr n
oodl
e co
lor
KLA
SIC
XH
WS
15
324.
5st
rong
but
nic
e do
ugh
feel
4go
od v
olum
e1.
5
OTT
OS
WW
16
333
poor
spr
ead
2
HU
FFM
AN
SW
W
1634
3.5
less
than
avg
spr
ead
3po
or s
rc p
rofil
e
CR
ES
CE
NT
CLU
B16
354
best
spr
ead
of s
et3
KA
SE
BE
RG
SW
W
1636
3.5
less
than
avg
spr
ead
2po
or s
rc p
rofil
e
WH
ITS
WS
16
372
poor
spr
ead
3da
rk 2
4hr n
oodl
e co
lor
AR
TDE
CO
SW
W
1638
2po
or s
prea
d1
poor
src
pro
file
BO
BTA
ILS
WW
16
393
poor
spr
ead
2po
or s
rc p
rofil
e
TRIF
EC
TAS
WW
16
404
bette
r spr
ead
2po
or s
rc p
rofil
e
Uni
vers
ity o
f Ida
hoEn
d-Pr
oduc
t Eva
luat
ion
PNW
WQ
C 2
015
Cro
p Y
ear
- 74 -
- 74
-
Univ. of Idaho flour mixo mixo mixo mixo bake dough loaf cookie topVARIETY ENTRY CLS protein peak height tolerance absorption mix time strength volume diameter grain
(min) (cm) (degrees) (%) (min) (1-8) (cc) (cm) (1-9)Group 1 1 SWW 8.9 2.4 5.5 66.0 54.0 8.2 1Group 2 2 SWW 9.1 2.2 5.6 72.0 54.0 8.4 5Group 2 3 SWW 9.4 1.9 6.0 65.0 54.0 8.2 0Group 3 4 SWS 9.3 2.5 5.9 71.0 54.0 8.2 1Group 3 5 SWS 9.2 2.5 5.4 80.0 54.0 8.5 2Group 4 6 CLB 8.5 2.8 4.6 69.0 54.0 8.7 2Group 4 7 CLB 7.9 2.4 3.6 79.0 52.0 8.8 6Group 5 8 HRW 11.3 2.4 7.0 68.0 60.0 2.5 4 975Group 5 9 HRW 12.4 2.5 7.7 51.0 62.0 2.3 4 1125Group 6 10 HRW 13.0 4.9 6.6 70.0 63.0 5.0 6 1075Group 6 11 HRW 12.6 5.9 6.6 68.0 63.0 6.0 5 1000Group 7 12 HWW 9.4 5.3 5.8 78.0 58.0 5.4 4 950Group 7 13 HWW 10.0 5.1 5.2 79.0 58.0 5.1 4 875Group 7 14 HWW 10.7 4.5 5.7 77.0 60.0 4.7 4 950Group 7 15 HRW 10.5 6.0 5.4 75.0 59.0 6.0 4 950Group 8 16 HWW 10.5 2.5 7.2 72.0 58.0 2.7 4 975Group 8 17 HWW 11.3 3.4 7.4 74.0 60.0 3.7 5 975Group 9 18 HRS 12.1 2.5 6.8 71.0 62.0 2.8 4 950Group 9 19 HRS 11.7 2.1 7.1 66.0 62.0 2.3 5 1025Group 9 20 HRS 12.1 3.0 7.2 70.0 62.0 3.0 6 1050Group 10 21 HRS 11.3 4.1 7.0 66.0 61.0 4.5 5 1100Group 10 22 HRS 13.7 5.0 6.8 70.0 64.0 4.8 5 1025Group 11 23 HRS 12.8 5.0 6.4 71.0 63.0 5.3 6 1050Group 11 24 HRS 13.0 5.5 6.0 73.0 64.0 5.5 6 1050Group 12 25 HRS 14.3 2.7 8.6 63.0 65.0 2.8 6 1400Group 12 26 HRS 13.2 1.6 8.5 50.0 63.0 1.9 4 1025Group 13 27 HWS 10.9 3.9 7.1 73.0 58.0 4.0 6 1050Group 13 28 HWS 10.6 3.3 7.9 66.0 58.0 3.0 5 1050Group 14 29 HWS 11.2 4.6 7.4 70.0 59.0 5.0 5 1125Group 14 30 HWS 12.1 5.1 7.9 70.0 61.0 6.3 5 1125Group 15 31 HWS 11.8 4.4 7.7 67.0 61.0 4.8 6 1200Group 15 32 HWS 11.8 5.0 7.2 73.0 61.0 5.2 5 1150Group 16 33 SWW 8.5 4.0 4.9 78.0 53.0 8.4 4Group 16 34 SWW 7.4 3.5 4.8 77.0 52.0 8.4 5Group 16 35 CLB 7.6 2.1 4.5 69.0 50.0 8.5 5Group 16 36 SWW 6.5 2.7 3.6 81.0 50.0 8.4 5Group 16 37 SWS 9.0 1.9 5.5 59.0 53.0 8.2 2Group 16 38 SWW 7.4 2.6 4.6 78.0 51.0 8.0 2Group 16 39 SWW 7.2 2.9 4.3 76.0 51.0 8.4 3Group 16 40 SWW 8.0 2.5 4.9 77.0 51.0 8.5 4
University of Idaho Laboratory Data PNW WQC 2015 Crop Year
- 75 -
- 75
-
Uni
v. o
f Ida
hoflo
urA
lkal
ine
nood
le s
heet
col
orS
RC
VAR
IETY
EN
TRY
CLS
prot
ein
L0a0
b0L2
4a2
4b2
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iffW
ater
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rose
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ctic
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1
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185
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roup
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3S
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84.2
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26.6
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150
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68.9
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4
SW
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385
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96.3
68.7
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roup
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86.4
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20.1
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21.5
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4.1
Gro
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6
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8.5
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roup
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8
HR
W11
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Gro
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9
HR
W12
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roup
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1383
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61.7
98.9
73.1
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roup
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12.6
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22.6
62.4
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19.5
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060
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1.9
72.7
119.
9G
roup
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WW
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72.6
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124.
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roup
7
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WW
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3.1
64.5
97.9
80.8
115.
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roup
7
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WW
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20.6
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861
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.111
6.5
Gro
up 7
15
HR
W10
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74.9
123.
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roup
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9.4
85.5
125.
7G
roup
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17H
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74.7
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28.2
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5.0
83.9
132.
9G
roup
9
18H
RS
12.1
85.9
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20.6
69.6
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22.6
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364
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5.2
82.2
114.
7G
roup
9
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RS
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85.2
-1.0
18.7
67.4
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18.7
-17.
863
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4.5
82.0
108.
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roup
9
20H
RS
12.1
84.7
-0.9
19.6
68.9
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21.3
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866
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4.7
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0G
roup
10
21H
RS
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70.7
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18.6
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660
.099
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5.7
Gro
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022
HR
S13
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2.8
Gro
up 1
123
HR
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up 1
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HR
S13
83.8
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20.5
66.9
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961
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1.0
76.5
131.
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roup
12
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RS
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83.8
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19.3
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269
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3.1
91.7
146.
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roup
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18.6
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264
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132.
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roup
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15.8
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7.1
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up 1
328
HW
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Gro
up 1
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HW
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roup
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2.4
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roup
15
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69.2
-1.4
19.7
-17.
458
.710
3.7
74.2
117.
5G
roup
15
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11.8
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18.7
75.4
-1.1
22.2
-11.
561
.211
3.1
79.8
136.
5G
roup
16
33S
WW
8.5
87.3
-2.9
23.4
78.8
-2.2
26.1
-8.5
52.6
101.
675
.799
.9G
roup
16
34S
WW
7.4
87.5
-2.3
21.3
77.5
-1.7
23.0
-10.
051
.693
.865
.296
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roup
16
35C
LB7.
687
.1-2
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.771
.9-1
.320
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5.1
48.6
88.7
64.5
65.4
Gro
up 1
636
SW
W6.
588
.1-2
.722
.278
.9-1
.925
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.150
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roup
16
37S
WS
983
.7-1
.621
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.9-1
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98.1
67.0
83.1
Gro
up 1
638
SW
W7.
486
.9-2
.623
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.725
.6-1
0.8
55.8
104.
674
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4.0
Gro
up 1
639
SW
W7.
286
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.619
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.1-0
.722
.1-1
2.3
54.5
92.0
66.8
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Gro
up 1
640
SW
W8
85.9
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24.3
73.8
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24.7
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152
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.2
Uni
vers
ity o
f Ida
hoLa
boat
ory
Dat
aPN
W W
QC
201
5 C
rop
Yea
r
- 76 -
- 76
-
Mon
tana
Stat
e U
nive
rsity
Whe
at Q
ualit
y La
bora
tory
B
ozem
an, M
onta
na
1 po
or 9
exc
elle
nt1
poor
9 e
xcel
lent
1 po
or 9
exc
elle
nt
Que
stio
n #1
Que
stio
n #2
Que
stio
n #3
Que
stio
n #4
Var
iety
Che
ckC
lass
Gro
upS
ampl
e#P
rodu
ct
Dough
/Batt
erRati
ng
Like
d/D
islik
ed C
omm
ents
End-P
roduc
t Perf
orman
ce
Like
d/D
islik
ed C
omm
ents
Overal
lAcc
eptab
ility
Like
d/D
islik
edC
omm
ents
Mitigati
ng Physic
al/Che
mical
Propert
ies&
Commen
ts
WA
8180
HR
W
58
Bre
ad 1
00 g
pup
7bo
th h
ad d
ecen
t stre
tch
betw
een
6sm
all l
oaf
6
FAR
NU
MX
HR
W
59
Bre
ad 1
00 g
pup
7pi
ns.
#9 h
ad d
ecen
t stre
ngth
7lo
af w
as n
ice
6Lo
w to
lera
nce
LCS
JE
TH
RW
6
10B
read
100
g p
up8
nice
7bo
th h
ad d
ecen
t cru
mb
7ni
ce
NO
RW
ES
T553
XH
RW
6
11B
read
100
g p
up6
slac
k , s
light
ly b
ucky
66
OR
2100
081H
HW
W
712
Bre
ad 1
00 g
pup
7lo
ts o
f stre
tch
@ b
all
7sm
all l
oaf,
sl d
ark
but O
K6
OR
2110
679
HW
W
713
Bre
ad 1
00 g
pup
5la
cks
life
6sm
all l
oaf,
sl d
ark,
ver
y la
rge
cent
er5
OR
2111
025
HW
W
714
Bre
ad 1
00 g
pup
7im
prov
es a
s it
deve
lops
6
6ni
ce c
ell s
truct
ure
NO
RW
ES
T553
XH
RW
7
15B
read
100
g p
up7
sl b
ucky
7de
cent
vol
ume
6
ID01
101
HW
W
816
Bre
ad 1
00 g
pup
7O
K7
nice
cru
mb
7
UI S
ILV
ER
X
HW
W
817
Bre
ad 1
00 g
pup
87
no d
istin
ct c
ente
r, ni
ce c
rum
b7
KW
HR
001
HR
S
918
Bre
ad 1
00 g
pup
7im
prov
es a
s it
deve
lops
8
very
nic
e ce
ll st
ruct
ure
7
K07
0526
HR
S
919
Bre
ad 1
00 g
pup
76
very
larg
e ce
nter
6
BA
RLO
W
XH
RS
9
20B
read
100
g p
up8
nice
dou
gh7
cent
er n
ot d
istin
ct7
10S
B00
87-B
HR
S
1021
Bre
ad 1
00 g
pup
7im
prov
es a
s it
deve
lops
8
7
BU
CK
PR
ON
TO
X
HR
S
1022
Bre
ad 1
00 g
pup
77
7
SY
3051
-9H
RS
11
23B
read
100
g p
up7
7no
dis
tinct
cen
ter
7
SY
STE
ELH
EA
D
XH
RS
11
24B
read
100
g p
up7
7no
dis
tinct
cen
ter
7
EA
GA
NH
RS
12
25B
read
100
g p
up8
very
nic
e do
ugh
9ni
ce v
olum
e8
DU
CLA
IR
XH
RS
12
26B
read
100
g p
up7
67
IDO
1203
S-A
HW
S
1327
Bre
ad 1
00 g
pup
7O
K9
exce
llent
cru
mb
& e
xter
ior
8
UI P
LATI
NU
M
XH
WS
13
28B
read
100
g p
up7
slac
k do
ugh
77
WB
7328
HW
S
1429
Bre
ad 1
00 g
pup
8ex
trem
ely
nice
8ni
ce ti
ght c
ells
, rea
lly n
ice
loaf
8
SN
OW
CR
ES
T
X
HW
S
1430
Bre
ad 1
00 g
pup
7O
K7
cell
sl la
rge,
cru
mb
scor
e lo
w7
WB
7589
HW
S
1531
Bre
ad 1
00 g
pup
8O
K8
very
nic
e lo
af8
KLA
SIC
XH
WS
15
32B
read
100
g p
up7
77
Mon
tana
Sta
te U
nive
rsity
End-
Prod
uct E
valu
atio
nPN
W W
QC
201
5 C
rop
Yea
r
- 77 -
- 77
-
Whe
at Q
ualit
y C
ounc
ilM
IXO
GR
APH
MSU
201
5Sa
mpl
e #
Varie
tyC
heck
Gro
upB
reed
erC
ompa
ny/In
stitu
tion
Cla
ssFPRO
TMTY
PEMTO
LMTIME
MAB
SB
MTI
ME
LVO
LB
AB
SC
GS
1S
WW
9.0
2S
WW
9.1
3S
WW
9.4
4S
WS
9.1
5S
WS
9.1
6C
LUB
8.4
7C
LUB
7.8
8U
nkno
wn
5U
nkno
wn
HR
W11
.3M
H4
2.1
60.0
3.5
960
69.7
69
Unk
now
nX
5U
nkno
wn
HR
W12
.4M
12.
063
.23.
011
1071
.97
10U
nkno
wn
6U
nkno
wn
HR
W13
.1M
H5
5.0
65.8
11.4
1065
76.5
811
Unk
now
nX
6U
nkno
wn
HR
W12
.7M
H5
5.2
60.5
8.9
1010
70.2
812
Unk
now
n7
Unk
now
nH
WW
9.5
MH
54.
759
.88.
194
073
.57
13U
nkno
wn
7U
nkno
wn
HW
W10
.1M
53.
955
.66.
489
567
.36
14U
nkno
wn
7U
nkno
wn
HW
W10
.8M
H5
3.4
57.6
5.1
980
67.3
715
Unk
now
nX
7U
nkno
wn
HR
W10
.6M
H5
5.0
58.4
9.2
1100
68.1
616
Unk
now
n8
Unk
now
nH
WW
10.6
MH
32.
460
.93.
610
5070
.68
17U
nkno
wn
X8
Unk
now
nH
WW
11.4
MH
55.
164
.58.
611
2077
.27
18U
nkno
wn
9U
nkno
wn
HR
S12
.1M
H4
2.6
61.8
3.9
1055
72.0
819
Unk
now
n9
Unk
now
nH
RS
11.8
MH
42.
062
.63.
010
2572
.36
20U
nkno
wn
X9
Unk
now
nH
RS
12.2
MH
52.
863
.44.
110
9574
.68
21U
nkno
wn
10U
nkno
wn
HR
S11
.4M
H4
3.5
62.9
8.1
1125
75.6
822
Unk
now
nX
10U
nkno
wn
HR
S13
.8M
H4
4.2
64.5
9.6
1050
78.2
823
Unk
now
n11
Unk
now
nH
RS
12.9
MH
65.
263
.511
.610
7576
.27
24U
nkno
wn
X11
Unk
now
nH
RS
13.0
MH
56.
066
.314
.110
8578
.08
25U
nkno
wn
12U
nkno
wn
HR
S14
.5H
32.
469
.04.
512
9578
.78
26U
nkno
wn
X12
Unk
now
nH
RS
13.3
MH
31.
762
.83.
511
6072
.56
27U
nkno
wn
13U
nkno
wn
HW
S11
.0M
H4
3.8
63.1
9.9
1125
74.3
928
Unk
now
nX
13U
nkno
wn
HW
S10
.7M
H3
3.7
64.6
9.3
1075
74.3
829
Unk
now
n14
Unk
now
nH
WS
11.3
MH
44.
664
.512
.411
5075
.28
30U
nkno
wn
X14
Unk
now
nH
WS
12.3
MH
47.
169
.122
.711
8579
.36
31U
nkno
wn
15U
nkno
wn
HW
S11
.9M
H6
4.8
67.7
13.3
1175
77.9
832
Unk
now
nX
15U
nkno
wn
HW
S11
.9M
H7
5.6
67.9
17.1
1185
77.6
733
SW
W8.
434
SW
W7.
335
CLU
B7.
536
SW
W6.
437
SW
S8.
938
SW
W7.
339
SW
W7.
240
SW
W8.
0
BA
KE
Mon
tana
Sta
te U
nive
rsity
Labo
rato
ry D
ata
PNW
WQ
C 2
015
Cro
p Y
ear
- 78 -
- 78
-
Cal
iforn
iaW
heat
Qua
lity
Labo
rato
ry
Woo
dlan
d, C
alifo
rnia
1 po
or 9
exc
elle
nt1
poor
9 e
xcel
lent
1 po
or 9
exc
elle
nt
Que
stio
n #1
Que
stio
n #2
Que
stio
n #3
Que
stio
n #4
Var
iety
Che
ckC
lass
Gro
upS
ampl
e#P
rodu
ct
Dough
/Batt
er Rati
ng
Like
d/D
islik
ed C
omm
ents
End-P
roduc
t Perf
orman
ce
Like
d/D
islik
ed C
omm
ents
Overal
l Acc
eptab
ility
Like
d/D
islik
ed C
omm
ents
Mitigati
ng Physic
al/Che
mical
Propert
ies &
Com
ments
WA
8180
HR
W
58
AA
CC
I Pup
loaf
5sl
ight
ly s
oft
7sl
ight
ly c
oars
e gr
ain
7
FAR
NU
MX
HR
W
59
AA
CC
I Pup
loaf
5sl
ight
ly s
oft
7so
ft an
d cr
eam
y cr
umb
7w
val
ue <
250
LCS
JE
TH
RW
6
10A
AC
CI P
uplo
af9
stiff
goo
d el
astic
isity
9op
en, s
oft a
nd s
ilky
crum
b9
one
of th
e be
st
NO
RW
ES
T553
XH
RW
6
11A
AC
CI P
uplo
af7
stiff
goo
d el
astic
isity
6op
en, s
oft,
best
cru
mb
colo
r6
long
mix
ing
time
OR
2100
081H
H
WW
7
12A
AC
CI P
uplo
af5
very
stif
f, to
ugh
5cl
osed
gra
in, c
oars
e, p
oor v
olum
e5
one
of th
e w
orst
long
mix
ing
time,
low
pro
tein
OR
2110
679
HW
W
713
AA
CC
I Pup
loaf
6ve
ry s
tiff,
toug
h5
clos
ed g
rain
, coa
rse,
dry
, poo
vol
5on
e of
the
wor
stlo
ng m
ixin
g tim
e
OR
2111
025
HW
W
714
AA
CC
I Pup
loaf
7go
od b
alan
ce6
coar
se g
rain
, cre
amy
crum
b6
w v
alue
<25
0
NO
RW
ES
T553
XH
RW
7
15A
AC
CI P
uplo
af7
very
stif
f, to
ugh
7co
arse
gra
in7
ID01
101
HW
W
816
AA
CC
I Pup
loaf
7go
od b
alan
ce7
slig
thly
ope
n gr
ain,
whi
te c
rum
b7
UI S
ILV
ER
XH
WW
8
17A
AC
CI P
uplo
af8
stiff
, goo
d el
astic
isity
7op
en, s
oft a
nd c
ream
y cr
umb
7
KW
HR
001
H
RS
9
18A
AC
CI P
uplo
af6
slig
htly
sof
t6
coar
se g
rain
6
K07
0526
HR
S
919
AA
CC
I Pup
loaf
7sl
ight
ly s
oft
8op
en, s
oft c
rum
b8
w v
alue
< 2
00
BA
RLO
WX
HR
S
920
AA
CC
I Pup
loaf
8go
od b
alan
ce8
slig
htly
cre
amy,
ope
n, fi
rm8
one
of th
e be
st
10S
B00
87-B
HR
S
1021
AA
CC
I Pup
loaf
7sl
ight
ly s
tiff
7sl
ight
ly o
pen,
whi
te c
rum
b, fi
rm7
BU
CK
PR
ON
TO
XH
RS
10
22A
AC
CI P
uplo
af6
slig
htly
stif
f6
okay
vol
ume,
coa
rse
crum
b6
SY
3051
-9H
RS
11
23A
AC
CI P
uplo
af8
good
ela
stic
ity9
open
, slig
htly
cre
amy,
exc
elle
nt v
ol9
one
of th
e be
stw
val
ue >
400
SY
STE
ELH
EA
D
XH
RS
11
24A
AC
CI P
uplo
af7
stiff
7op
en c
rum
b7
EA
GA
NH
RS
12
25A
AC
CI P
uplo
af8
good
bal
ance
8op
en c
rum
b, e
xcel
lent
vol
ume
9on
e of
the
best
, fav
orite
w v
alue
> 4
00
DU
CLA
IRX
HR
S
1226
AA
CC
I Pup
loaf
6so
ft6
good
vol
ume
6
IDO
1203
S-A
HW
S
1327
AA
CC
I Pup
loaf
7go
od b
alan
ce7
open
and
sof
t cru
mb
7
UI P
LATI
NU
M
X
HW
S
1328
AA
CC
I Pup
loaf
8w
ell b
alan
ce
8w
hite
nic
e op
en c
rum
b so
ft8
one
of th
e be
st
WB
7328
HW
S
1429
AA
CC
I Pup
loaf
8sl
ight
ly s
tiff
8sl
ight
ly c
ream
cru
mb,
sof
t8
w v
alue
> 3
50
SN
OW
CR
ES
T
X
HW
S
1430
AA
CC
I Pup
loaf
8st
iff, e
last
ic8
open
cru
mb,
slig
htly
cre
amy,
sof
t8
good
mix
tol.
W v
alue
> 4
00
WB
7589
HW
S
1531
AA
CC
I Pup
loaf
9w
ell b
alan
ce a
nd s
pong
y9
nice
ope
n cr
umb,
exc
elle
nt v
olum
e9
one
of th
e be
st, f
avor
itego
od m
ix to
l. W
val
ue >
400
KLA
SIC
XH
WS
15
32A
AC
CI P
uplo
af8
slig
htly
stif
f8
exce
llent
vol
ume
and
crum
b, s
oft
8go
od m
ix to
l. W
val
ue >
400
Cal
iforn
ia W
heat
Com
mis
sion
End-
Prod
uct E
valu
atio
nPN
W W
QC
201
5 C
rop
Yea
r
- 79 -
- 79
-
PNW
ID#
FLO
UR
PRO
TE
IN(1
4% M
.B.)
MO
IS %
FAL
L N
O.
(SE
C)
PL
P/L
WV
OL
C.C
SP V
OL
C.C
/GC
RU
MB
CO
LO
R L
val
ueC
RU
MB
CO
LO
R b
val
ueSy
mm
etry
(1-1
0)T
EX
TU
RE
(1-1
0)C
RU
MB
(1-1
0)B
AK
E S
CO
RE
(1
-10)
15-8
11.6
314
.039
672
.611
40.
6427
7.3
900
6.62
68.7
910
.22
87
68
15-9
12.5
014
.241
053
.814
70.
3723
2.2
945
6.75
68.0
711
.66
88
68
15-1
012
.99
14.7
518
9097
0.93
390
975
6.96
67.9
610
.96
99
89
15-1
112
.65
14.4
427
83.6
850.
9832
3.9
895
6.63
66.4
010
.05
67
87
15-1
29.
8414
.742
211
753
2.21
280.
682
06.
0770
.36
12.1
25
55
615
-13
10.0
614
.540
511
0.8
522.
1326
0.3
800
5.71
69.8
110
.79
55
56
15-1
410
.92
14.5
434
77.3
721.
0723
0.8
880
6.29
70.9
111
.64
67
77
15-1
510
.59
15.2
321
112
562
292.
391
06.
7470
.11
10.4
88
76
815
-16
10.5
414
.830
275
.810
90.
725
1.1
900
6.43
68.9
69.
618
86
815
-17
10.3
114
.441
393
.310
20.
9135
991
56.
5469
.53
13.8
58
86
815
-18
12.1
614
.361
280
.691
0.89
258.
385
05.
9971
.62
12.1
36
66
715
-19
11.9
514
.544
480
.191
0.88
191.
696
06.
8669
.62
9.62
89
89
15-2
012
.11
14.8
420
91.6
106
0.86
342
930
6.41
67.7
29.
439
98
815
-21
12.1
114
.848
080
.111
00.
7234
8.6
888
6.53
68.6
98.
066
68
715
-22
13.7
014
.446
895
.293
1.02
381.
384
06.
0064
.93
9.33
66
67
15-2
312
.94
14.4
467
100
102
0.98
472.
295
06.
7967
.91
10.2
27
97
915
-24
12.8
714
.348
398
.377
1.28
327.
788
86.
3469
.59
9.95
98
88
15-2
514
.46
14.9
357
98.2
120
0.82
415.
999
57.
1167
.36
9.87
99
89
15-2
613
.29
14.7
340
6694
0.7
202.
793
06.
6469
.80
8.92
78
88
15-2
711
.07
14.5
396
68.8
107
0.64
300.
894
57.
0066
.31
8.31
78
88
15-2
811
.20
14.5
324
71.5
118
0.61
310
950
7.04
68.0
18.
279
99
915
-29
11.3
414
.438
293
.592
1.02
388
925
6.61
67.8
910
.17
88
78
15-3
012
.25
15.4
380
86.8
110
0.79
438.
298
07.
3065
.60
8.51
99
89
15-3
112
.06
15.0
378
78.7
136
0.58
425.
710
007.
4162
.87
9.46
1010
810
15-3
211
.86
14.8
392
106.
788
1.21
418.
698
07.
0064
.24
10.1
49
98
9
FLO
UR
AN
AL
YSI
SA
LV
EO
GR
APH
BA
KIN
G A
NA
LY
SIS
Cal
iforn
ia W
heat
Com
mis
sion
Labo
rato
ry D
ata
PNW
WQ
C 2
015
Cro
p Y
ear
- 80 -
- 80
-
California Wheat Commission Bread Pictures PNW WQC 2015 Crop Year
- 81 -
- 81
-
Col
orad
o St
ate
Uni
vers
ity W
heat
Qua
lity
Labo
rato
ry
Fort
Col
lins,
Col
orad
o
1 po
or 9
exc
elle
nt1
poor
9 e
xcel
lent
1 po
or 9
exc
elle
nt
Que
stio
n #1
Que
stio
n #2
Que
stio
n #3
Que
stio
n #4
Var
iety
Che
ckC
lass
Gro
upS
ampl
e#P
rodu
ct
Dough
/Batt
er Rati
ng
Like
d/D
islik
ed C
omm
ents
End-P
roduc
t Perf
orman
ce
Like
d/D
islik
ed C
omm
ents
Overal
lAcc
eptab
ility
Like
d/D
islik
ed C
omm
ents
Mitigati
ng Physic
al/Che
mical
Propert
ies& C
ommen
ts
WA
8180
HR
W
58
brea
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aver
age
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g vo
lum
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rain
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or5.
5av
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FAR
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M
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RW
5
9br
ead
3w
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sho
rt m
ix ti
me
5av
g vo
lum
e, g
rain
, col
or4
nice
loaf
ext
erna
lspo
or m
ixog
raph
tole
ranc
e
LCS
JE
TH
RW
6
10br
ead
7ni
ce6
good
gra
in a
nd c
olor
6.5
nice
loaf
ext
erna
lsex
celle
nt m
ixo.
tole
ranc
e
NO
RW
ES
T553
XH
RW
6
11br
ead
6ok
, slig
ht o
verm
ix?
8ex
celle
nt v
olum
e, v
ery
whi
te7
exce
llent
loaf
ext
erna
lsex
celle
nt m
ixo.
tole
ranc
e
OR
2100
081H
H
WW
7
12br
ead
8go
od, d
ry?
7ex
celle
nt c
rum
b7.
5ro
ugh
brea
k<1
0% fl
our p
rote
in
OR
2110
679
HW
W
713
brea
d6
good
4lo
w v
olum
e, ro
ugh
brea
k5
roug
h br
eak
<10%
flou
r pro
tein
OR
2111
025
HW
W
714
brea
d8
very
nic
e5
aver
age
6ni
ce lo
af e
xter
nals
NO
RW
ES
T553
XH
RW
7
15br
ead
5ok
7go
od c
rum
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ain
and
volu
me
6ro
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101
HW
W
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brea
d3
shor
t mix
tim
e, w
eak
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cap
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17br
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ood
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h, y
ello
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vol
., ye
llow
6ye
llow
KW
HR
001
H
RS
9
18br
ead
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or v
olum
e an
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umb,
yel
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w
K07
0526
HR
S
919
brea
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sho
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ix ti
me
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, ave
rage
cru
mb
5.5
roug
h br
eak
BA
RLO
W
XH
RS
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20br
ead
7ve
ry n
ice
8ex
celle
nt c
rum
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10S
B00
87-B
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1021
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Ver
y w
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ray?
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rum
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5ex
celle
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nals
BU
CK
PR
ON
TO
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10
22br
ead
8ex
celle
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exce
llent
cru
mb,
vol
ume
8.5
exce
llent
loaf
ext
erna
ls13
.2%
flou
r pro
tein
SY3
051-
9H
RS
11
23br
ead
9ex
celle
nt7
good
vol
ume,
avg
cru
mb
8go
od lo
af e
xter
nals
SY
STE
ELH
EA
D
XH
RS
11
24br
ead
9ex
celle
nt, v
ery
stro
ng7
good
vol
ume,
avg
cru
mb
7go
od lo
af e
xter
nals
EA
GA
NH
RS
12
25br
ead
9ex
celle
nt, s
trong
, sho
rt m
ix ti
me
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celle
nt v
olum
e7
exce
llent
loaf
ext
erna
lspo
or m
ixo.
tol.
13.7
% fl
. pro
.
DU
CLA
IR
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RS
12
26br
ead
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ort m
ix ti
me
2po
or v
olum
e, p
oor c
rum
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ello
w2.
5sl
ight
cap
poor
mix
ogra
ph to
lera
nce
IDO
1203
S-A
HW
S
1327
brea
d4
stic
ky6
avg.
cru
mb
and
volu
me
5ni
ce lo
af e
xter
nals
UI P
LATI
NU
M
XH
WS
13
28br
ead
7ve
ry g
ood,
whi
te +
5av
erag
e5
aver
age
WB
7328
HW
S
1429
brea
d5
slig
htly
stic
ky,
7av
erag
e co
lor a
nd c
rum
b6
exce
llent
loaf
ext
erna
lsex
celle
nt m
ixo.
tole
ranc
e
SN
OW
CR
ES
T
X
HW
S
1430
brea
d6
long
tim
e to
pic
kup,
long
mix
tim
e8
exce
llent
vol
ume,
whi
te7.
5ex
celle
nt lo
af e
xter
nals
exce
llent
mix
o. to
lera
nce
WB
7589
HW
S
1531
brea
d5
slig
htly
stic
ky6
nice
, abo
ve a
vg.
6ni
ce lo
af e
xter
nals
KLA
SIC
XH
WS
15
32br
ead
9ex
celle
nt8
exce
llent
vol
ume,
whi
te7.
5ex
celle
nt lo
af e
xter
nals
Col
orad
o St
ate
Uni
vers
ityEn
d-Pr
oduc
t Eva
luat
ion
PNW
WQ
C 2
015
Cro
p Y
ear
- 82 -
- 82
-
flr p
ro =
NIR
flou
r pro
tein
(14%
mb)
flr m
oist
=NIR
flou
r moi
stur
em
ix to
l =m
ixog
raph
mix
ing
tole
ranc
e. 0
=uns
atis
fact
ory,
1=Q
to U
, 2=Q
uest
iona
ble,
3=Q
to S
, 4=S
atis
fact
ory,
5=E
xcel
lent
, 6=O
utst
andi
ngpr
ed. %
abs
=1.7
*NIR
flou
r pro
tein
(14%
mb)
+42.
6. C
heye
nne
Abs
orpt
ion
Reg
ress
ion
Line
(Cnn
)ac
t % a
bs =
opt
imiz
ed m
ixog
raph
abs
orpt
ion
mix
tim
e =b
ake
mix
tim
e (m
in)
loaf
vol
=lo
af v
olum
e (c
c)gr
n =c
rum
b gr
ain.
0=U
nsat
isfa
ctor
y, 1
=Q to
U, 2
=Que
stio
nabl
e, 3
=Q to
S, 4
=Sat
isfa
ctor
y, 5
=Out
stan
ding
, 6=E
xcel
lent
colo
r =cr
umb
grai
n co
lor.
0=gr
ay, 1
=dar
k ye
llow
, 2=y
ello
w, 3
=dul
l, 4=
crea
my,
5=w
hite
, 6=b
right
whi
teel
astic
ity =
doug
h el
astic
ity o
ut o
f bow
l. 1=
poor
, 2=o
k, 3
=goo
d
Lab
num
ber
Sam
ple
num
ber
Var
iety
Gro
upch
eck
clas
sflr
pro
flr m
oist
mix
tol
pred
%ab
sac
t %ab
sm
ix ti
me
loaf
vol
grn
colo
rel
astic
ity16
5821
15-8
Gro
up 5
5
HR
W11
.414
.06
362
.062
.03.
2589
53
42
1658
2215
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roup
5
5X
HR
W12
.614
.20
063
.964
.02.
5092
03
31
1658
2315
-10
Gro
up 6
6
HR
W12
.614
.70
564
.065
.05.
0093
54
43
1658
2415
-11
Gro
up 6
6
XH
RW
12.2
14.2
55
63.4
63.4
6.25
1075
45
216
5825
15-1
2G
roup
7
7H
WW
9.7
14.4
84
59.1
59.1
7.75
915
54
316
5826
15-1
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roup
7
7H
WW
9.8
14.3
74
59.2
59.2
5.50
825
44
216
5827
15-1
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roup
7
7H
WW
10.7
14.3
05
60.7
60.7
4.50
880
43
316
5828
15-1
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roup
7
7X
HR
W10
.214
.95
559
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5095
05
32
1658
2915
-16
Gro
up 8
8
HW
W10
.114
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359
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7576
03
32
1658
3015
-17
Gro
up 8
8
XH
WW
11.0
14.2
64
61.3
63.3
4.00
895
31
316
5831
15-1
8G
roup
9
9H
RS
11.8
14.2
33
62.7
61.7
3.00
825
21
216
5832
15-1
9G
roup
9
9H
RS
11.8
14.3
53
62.6
62.6
2.75
880
44
216
5833
15-2
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roup
9
9X
HR
S11
.714
.66
462
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.53.
2510
355
53
1658
3415
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Gro
up 1
010
HR
S11
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462
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2511
105
62
1658
3515
-22
Gro
up 1
010
XH
RS
13.2
14.2
15
65.1
64.1
5.00
1030
55
316
5836
15-2
3G
roup
11
11H
RS
12.7
14.2
35
64.2
65.2
5.00
1025
44
316
5837
15-2
4G
roup
11
11X
HR
S12
.714
.11
564
.164
.15.
0010
003
43
1658
3815
-25
Gro
up 1
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.85
265
.965
.93.
0010
554
33
1658
3915
-26
Gro
up 1
212
XH
RS
12.8
14.5
61
64.2
64.2
2.25
830
11
216
5840
15-2
7G
roup
13
13H
WS
10.8
14.2
44
61.0
62.0
4.75
935
35
216
5841
15-2
8G
roup
13
13X
HW
S10
.914
.35
361
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.13.
7588
53
43
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4215
-29
Gro
up 1
414
HW
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.914
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561
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0097
04
42
1658
4315
-30
Gro
up 1
414
XH
WS
11.8
15.1
35
62.6
65.6
7.25
1145
45
216
5844
15-3
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roup
15
15H
WS
11.6
14.7
54
62.3
66.3
5.50
970
34
216
5845
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roup
15
15X
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.514
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462
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2510
553
53
Col
orad
o St
ate
Uni
vers
ityLa
bora
tory
Dat
aPN
W W
QC
201
5 C
rop
Yea
r
- 83 -
- 83
-
15-8
15-1
315
-18
15-9
15-1
415
-19
15-1
015
-15
15-2
0
15-1
115
-16
15-2
1
15-1
215
-17
15-2
2
Col
orad
o St
ate
Uni
vers
ityM
ixog
aph
Cha
rtsPN
W W
QC
201
5 C
rop
Yea
r
- 84 -
- 84
-
15-2
315
-28
15-2
415
-29
15-2
515
-30
15-2
615
-31
15-2
715
-32
Col
orad
o St
ate
Uni
vers
ityM
ixog
raph
Cha
rtsPN
W W
QC
201
5 C
rop
Yea
r
- 85 -
- 85
-
USD
A-G
IPSA
Tech
nica
l Ser
vice
s Div
isio
n K
ansa
s City
, MO
Sample Water Abs. (500 BU) Dev. Time (min) Stability Time (min) MTI Departure Time (min)1 54.0 1.9 2.3 99 3.22 56.4 2.9 4.0 72 4.73 53.6 3.8 3.1 86 4.44 57.2 4.4 6.7 60 7.45 55.3 2.9 7.2 76 7.66 52.9 1.5 2.7 104 3.07 52.5 0.9 2.0 132 2.38 62.9 5.8 8.2 32 10.49 62.9 6.5 8.7 29 11.810 62.0 16.1 25.0 5 30.011 60.5 13.1 17.6 12 23.112 59.4 2.5 26.0 18 23.013 59.8 2.3 27.8 20 40.014 58.9 8.5 20.0 15 20.415 57.8 18.6 24.5 19 38.916 62.6 5.4 6.2 47 7.717 62.8 17.2 26.9 13 30.018 63.9 5.6 9.3 28 12.219 64.8 5.8 6.6 34 9.620 66.5 7.4 8.2 27 12.821 61.9 11.8 12.1 14 20.422 64.7 15.9 16.9 13 26.023 61.4 11.0 20.0 10 30.024 61.0 4.4 41.5 9 43.825 69.7 17.6 19.6 16 29.226 67.3 5.8 5.3 48 9.027 59.9 10.5 15.1 21 16.828 59.7 10.0 13.8 24 15.529 61.1 12.0 18.9 8 24.630 60.4 15.1 24.4 10 27.631 61.8 13.7 27.5 8 28.632 62.1 24.7 30.9 12 36.533 52.5 1.8 8.2 22 9.134 53.2 1.7 4.0 49 6.035 50.0 1.4 1.5 125 2.536 50.6 1.2 1.4 130 2.637 51.8 1.8 1.9 135 2.938 52.5 1.4 4.8 36 6.539 51.8 1.4 4.5 45 5.040 53.7 1.1 2.4 95 2.7
Farinograph
USDA-GIPSA Technical Services Division Laboratory Data PNW WQC 2015 Crop Year
- 86 -
- 86
-
Whe
atM
arke
ting
Cen
ter
Portl
and,
Ore
gon
1 po
or 9
exc
elle
nt1
poor
9 e
xcel
lent
1 po
or 9
exc
elle
nt1
poor
9 e
xcel
lent
Que
stio
n #1
Que
stio
n #2
-1Q
uest
ion
#2-2
Que
stio
n #3
Que
stio
n #4
Var
iety
Che
ckC
lass
Gro
upS
ampl
e#P
rodu
ct
Dough
/Batt
er Rati
ng
Like
d/D
islik
edC
omm
ents
End-P
roduc
t Perf
orman
ce
Like
d/D
islik
ed C
omm
ents
End-P
roduc
t Perf
orman
ce
Like
d/D
islik
ed C
omm
ents
Overal
l Acc
eptab
ility
Like
d/D
islik
ed C
omm
ents
Mitigati
ng
Physic
al/Che
mical
Propert
ies& C
ommen
ts
WA
8187
SW
W
11
Spo
nge
Cak
e5.
55.
5W
SU
UI H
UFF
MA
NS
WW
2
2S
pong
e C
ake
4E
quia
vale
nt to
che
ck4
Sam
e as
che
ckB
RU
NE
AU
XS
WW
2
3S
pong
e C
ake
44
SY
3024
-2S
WS
3
4S
pong
e C
ake
2M
uch
hard
er th
an c
heck
2M
uch
wor
se c
ake
than
che
ckLO
UIS
EX
SW
S
35
Spo
nge
Cak
e5.
55.
5
ME
LBA
CLU
B4
6S
pong
e C
ake
5S
light
ly s
ofte
r tha
n ch
eck,
Goo
d vo
lum
e5
Bet
ter c
ake
than
che
ck
JDX
CLU
B4
7S
pong
e C
ake
44
WA
8180
HR
W
58
Pup
Loa
f6
Goo
d6.
5B
igge
r vol
ume
and
bette
r cru
mb
grai
n th
an c
heck
6.4
Bet
ter b
read
than
che
ckB
ette
r bre
ad w
/ 0.9
% le
ss
flour
pro
tein
FAR
NU
MX
HR
W
59
Pup
Loa
f4
Sla
ck5
4.8
LCS
JE
TH
RW
6
10P
up L
oaf
6G
ood
5.5
Sm
alle
r vol
ume
and
wor
se c
rum
b gr
ain
than
che
ck5.
6W
orse
bre
ad th
an c
heck
NO
RW
ES
T553
X
HR
W
611
Pup
Loa
f6
Goo
d7
6.8
OR
2100
081H
HW
W
712
Pup
Loa
f/R.N
oodl
e6
Goo
d5
Goo
d no
odle
col
or a
nd s
tabi
lity,
S
ofte
r tex
ture
5S
mal
ler v
olum
e an
d w
orse
cru
mb
grai
n th
an c
heck
5.1
Bet
ter n
oodl
e an
d w
orse
bre
ad
than
che
ck
OR
2110
679
HW
W
713
Pup
Loa
f/R.N
oodl
e4.
5S
light
ly b
ucky
7E
xcel
lent
noo
dle
text
ure,
ac
cept
able
col
or a
nd s
tabi
lity
6S
mal
ler v
olum
e th
an c
heck
6.35
Muc
h be
tter n
oodl
e an
d sl
ight
ly
wor
se b
read
than
che
ck
OR
2111
025
HW
W
714
Pup
Loa
f/R.N
oodl
e6
Goo
d4
Goo
d no
odle
text
ure,
Bad
col
or6.
5S
light
ly b
igge
r vol
ume
than
che
ck5.
2E
quiv
alen
t to
chec
k
NO
RW
ES
T553
X
HR
W
715
Pup
Loa
f/R.N
oodl
e6
Goo
d4
Goo
d no
odle
text
ure,
Bad
col
or6.
55.
2
ID01
101
HW
W
816
Pup
Loa
f/R.N
oodl
e6
Goo
d4
Goo
d no
odle
text
ure,
Bad
col
or5.
5B
igge
r vol
ume
than
che
ck4.
8S
light
ly w
orse
noo
dle
and
bette
r br
ead
than
che
ckB
ette
r bre
ad w
/ 0.8
% le
ss
flour
pro
tein
UI S
ILV
ER
XH
WW
8
17P
up L
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7328
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1429
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ake
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ake
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EC
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ake
55
Whe
at M
arke
ting
Cen
ter
End-
Prod
uct E
valu
atio
nPN
W W
QC
201
5 C
rop
Yea
r
- 87 -
- 87
-
Spongecake Data
Volume (cc)External
Score(0~20)
InternalScore(0~30)
TextureScore(0~30)
TotalScore(0~80)
120151592 1 SWW 1189 13 20 18 51
120151593 2 SWW 1189 14 19 15 48120151594 3 SWW 1208 13 19 15 47
120151595 4 SWS 1152 13 17 9 39120151596 5 SWS 1167 13 20 18 51
120151597 6 WHCB 1208 13 19 18 50120151598 7 WHCB 1177 14 19 15 48
120151624 33 SWW 1133 13 19 15 47120151625 34 SWW 1234 13 19 21 53120151626 35 WHCB 1223 13 19 18 50120151627 36 SWW 1278 13 19 24 56120151628 37 SWS 1129 13 17 18 48120151629 38 SWW 1136 11 17 21 49120151630 39 SWW 1194 13 19 21 53120151631 40 SWW 1163 13 19 18 50
120151599 8 HRW 66.5 2.7 891 3.5 4.0 7.5120151600 9 HRW 67.8 2.8 812 3.0 3.0 6.0
120151601 10 HRW 67.0 5.2 849 3.3 3.5 6.8120151602 11 HRW 65.2 6.0 924 4.0 4.0 8.0
120151603 12 HWW 63.0 5.0 810 3.0 3.0 6.0120151604 13 HWW 63.1 4.0 830 3.5 4.0 7.5120151605 14 HWW 63.1 4.0 898 3.5 4.0 7.5120151606 15 HRW 62.1 6.4 872 3.5 4.0 7.5
120151607 16 HWW 66.4 3.0 822 3.5 3.5 7.0120151608 17 HWW 67.2 4.3 826 3.0 2.5 5.5
120151609 18 HRS 68.3 3.0 812 3.5 3.0 6.5120151610 19 HRS 69.1 2.5 849 3.3 3.5 6.8120151611 20 HRS 70.8 3.3 899 3.5 3.0 6.5
120151612 21 HRS 66.9 4.4 859 3.0 3.5 6.5120151613 22 HRS 70.2 5.6 856 3.0 3.5 6.5
120151614 23 HRS 67.2 4.8 922 3.3 3.5 6.8120151615 24 HRS 65.3 4.6 988 3.0 3.5 6.5
120151616 25 HRS 74.7 3.1 1082 4.0 3.0 7.0120151617 26 HRS 70.9 2.0 895 3.3 3.3 6.5
120151618 27 HWS 64.6 4.5 876 3.0 3.5 6.5120151619 28 HWS 66.1 3.9 844 3.0 3.5 6.5
120151620 29 HWS 66.2 5.4 928 3.5 3.5 7.0120151621 30 HWS 63.9 7.0 968 4.0 3.5 7.5
120151622 31 HWS 66.7 5.5 905 3.0 3.5 6.5120151623 32 HWS 66.9 5.7 966 3.5 3.5 7.0
Bread Data AACC 10-10B Pup w/ 180min FermentationBake
Absorption(%)
Mix Time (min)
Volume(cc)
ExteriorScore(1~5)
InteriorScore(1~5)
Total Score(2~10)
WMC ID Sample# Class
WMC ID Sample# Class
Wheat Marketing Center Laboratory Data PNW WQC 2015 Crop Year
- 88 -
- 88
-
Chi
nese
Raw
Noo
dle
Mak
ing
Eval
uatio
nPr
oper
tyEv
alua
tion
Item
Sam
ple
12S
ampl
e 13
Sam
ple
14S
ampl
e 15
Sam
ple
16S
ampl
e 17
Sam
ple
27S
ampl
e 28
Sam
ple
29S
ampl
e 30
Sam
ple
31S
ampl
e 32
1201
5160
312
0151
603
1201
5160
312
0151
603
1201
5160
312
0151
603
1201
5161
812
0151
619
1201
5162
012
0151
621
1201
5162
212
0151
623
Spr
ingi
ness
(%)
94.6
95.5
95.2
95.8
94.7
95.2
95.4
94.9
97.1
95.9
95.4
96.1
Text
ure
Pro
file
Ana
lysi
sH
ardn
ess
(g)
1009
1214
1142
1121
1033
1170
1075
1007
1036
880
943
1071
(coo
k fo
r 5 m
in, r
inse
, & d
rain
)C
hew
ines
s (g
)64
778
275
474
767
875
670
966
670
559
562
970
5C
ohes
iven
ess
0.68
0.68
0.69
0.70
0.69
0.68
0.69
0.70
0.70
0.71
0.70
0.69
0 hr
L*
85.1
84.2
82.4
82.2
85.7
83.1
82.9
84.2
85.3
81.3
81.3
82.6
0 hr
a*
0.0
0.4
0.1
0.8
0.6
-0.2
1.5
1.1
0.5
0.7
0.8
0.7
Unc
ooke
d N
oodl
e D
ough
0 hr
b*
21.0
18.2
22.6
19.3
15.3
22.5
16.3
14.8
15.7
21.2
20.8
19.3
She
et C
olor
by
CR
-312
24 h
r L*
77.2
73.4
71.6
70.1
75.1
72.8
73.0
74.3
76.6
74.8
71.2
73.5
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31.
42.
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11.
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- 89 -
- 89
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1636
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67
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1638
Sug
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e S
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pro
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at Q
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bora
tory
End-
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valu
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nPN
W W
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201
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- 90
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prot
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carb
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acid
%%
%%
%%
%
1G
roup
1
SW
W
14.7
9.5
0.48
054
.367
.192
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up 2
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54.9
69.7
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54.3
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56.1
73.8
94.6
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53.9
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13.2
9.1
0.45
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ple
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utes
cPcP
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°CR
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cm (x
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min
%%
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1G
roup
1
SW
W
1871
1163
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2388
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5.93
83.6
0.78
17.7
255
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Gro
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22
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84.4
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PNW
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USD
A-A
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Har
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- 93 -
- 93
-
USDA-ARS Hard Winter Wheat Quality Laboratory Mixograph Charts PNW WQC 2015 Crop Year
- 94 -
- 94
-
USDA-ARS Hard Winter Wheat Quality Laboratory Mixograph Charts PNW WQC 2015 Crop Year
- 95 -
- 95
-
PNW WQC 1508 PNW WQC 1509 PNW WQC 1510
PNW WQC 1511 PNW WQC 1512 PNW WQC 1513
PNW WQC 1514 PNW WQC 1515 PNW WQC 1516
PNW WQC 1517 PNW WQC 1518 PNW WQC 1519
USDA-ARS Hard Winter Wheat Quality Laboratory Bread Pictures PNW WQC 2015 Crop Year
- 96 -
- 96
-
PNW WQC 1520 PNW WQC 1521 PNW WQC 1522
PNW WQC 1523 PNW WQC 1524 PNW WQC 1525
PNW WQC 1526 PNW WQC 1527 PNW WQC 1528
PNW WQC 1529 PNW WQC 1530 PNW WQC 1531
PNW WQC 1532
USDA-ARS Hard Winter Wheat Quality Laboratory Bread Pictures PNW WQC 2015 Crop Year
- 97 -
- 97
-
Har
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Qua
lity
Labo
rato
ry
Farg
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orth
Dak
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1 po
or 9
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xcel
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Que
stio
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stio
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Var
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Che
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lass
Gro
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ampl
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rodu
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Dough
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d/D
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d/D
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Overal
l Acc
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d/D
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Mitigati
ng Physic
al/Che
mical
Propert
ies &
Com
ments
WA
8180
HR
W
58
Bre
ad3
Wea
ker d
ough
, yel
low
col
or.
6G
ood
crum
b bu
t yel
low
4P
oor c
olor
, wea
k do
ugh,
low
sta
bilit
y
FAR
NU
MX
HR
W
59
Bre
ad3
Wea
ker d
ough
, yel
low
col
or, s
hort
deve
lopm
ent t
ime
4Ye
llow
cru
mb,
ope
n gr
ain,
roug
h te
xtur
e3
Hig
hest
bak
e ab
sorp
tion
of s
et, l
ow
stab
ility
Low
ash
LCS
JE
TH
RW
6
10B
read
5A
ccep
tabl
e, s
light
ly b
ucky
6C
ream
y/du
ll cr
umb,
ope
n st
ruct
ure
5A
ccep
tabl
e
NO
RW
ES
T553
XH
RW
6
11B
read
6G
ood
doug
h pe
rform
ance
6Ye
llow
cru
mb
but o
vera
ll go
od
6G
ood
loaf
vol
ume,
poo
r col
or (d
ough
and
cr
umb)
OR
2100
081H
HW
W
712
Bre
ad5
Acc
epta
ble;
yel
low
/cre
amy
colo
r, lo
ng
deve
lopm
ent t
ime
5Ye
llow
cru
mb,
stic
ky te
xtur
e5
Low
loaf
vol
ume,
low
pro
tein
Low
ash
OR
2110
679
HW
W
713
Bre
ad5
Acc
epta
ble;
rubb
ery
doug
h4
Yello
w c
rum
b, ir
regu
lar/o
pen
stru
ctur
e4
Low
loaf
vol
ume,
low
pro
tein
OR
2111
025
HW
W
714
Bre
ad6
Goo
d do
ugh
perfo
rman
ce4
Yello
w c
rum
b, c
oars
e te
xtur
e 5
Low
loaf
vol
ume
Low
ash
NO
RW
ES
T553
XH
RW
7
15B
read
6G
ood
doug
h pe
rform
ance
; lon
g de
velo
pmen
t tim
e3
Yello
w/g
rey
crum
b, ir
regu
lar s
truct
ure
4Lo
ng m
ix ti
me
ID01
101
HW
W
816
Bre
ad6
Goo
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ugh
perfo
rman
ce; s
hort
deve
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ent t
ime
7C
ream
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umb,
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n ce
ll si
ze
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ribut
ion
6G
ood
loaf
vol
ume,
low
sta
bilit
y
UI S
ILV
ER
XH
WW
8
17B
read
7E
xcel
lent
dou
gh p
erfo
rman
ce b
ut
doug
h ve
ry y
ello
w3
Ver
y ye
llow
cru
mb,
elo
ngat
ed c
ells
6G
ood
loaf
vol
ume
and
mix
tim
e, p
oor
colo
r (do
ugh
and
crum
b)
KW
HR
001
H
RS
9
18B
read
2W
eak,
yel
low
, stic
ky d
ough
2
Ver
y ye
llow
cru
mb,
ope
n st
ruct
ure,
ev
en c
ell s
ize
dist
ribut
ion,
coa
rse
text
ure
2S
hort
mix
tim
e, lo
w s
tabi
lity,
poo
r col
or
K07
0526
HR
S
919
Bre
ad3
Wea
ker d
ough
, sho
rt de
velo
pmen
t tim
e2
Ver
y ye
llow
cru
mb,
eve
n st
ruct
ure
but
thic
k ce
ll w
alls
, ver
y st
icky
text
ure
2S
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mix
tim
e, lo
w s
tabi
lity,
poo
r col
or,
high
er a
sh
BA
RLO
WX
HR
S
920
Bre
ad6
Goo
d do
ugh
perfo
rman
ce3
Yello
w c
rum
b, o
pen
stru
ctur
e, s
light
ly
stic
ky te
xtur
e4
Low
sta
bilit
y
10S
B00
87-B
HR
S
1021
Bre
ad7
Nic
e do
ugh
perfo
rman
ce -
elas
tic
doug
h7
Ove
rall
good
- cr
eam
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umb,
eve
n ce
ll si
ze d
istri
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oft t
extu
re7
Ove
rall
nice
Low
ash
, low
er p
rote
in
BU
CK
PR
ON
TO
X
HR
S
1022
Bre
ad6
Goo
d do
ugh
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rman
ce5
Goo
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umb,
irre
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r st
ruct
ure
6O
vera
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odH
ighe
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tein
SY3
051-
9H
RS
11
23B
read
5A
ccep
tabl
e; s
light
ly b
ucky
6Ye
llow
cru
mb,
eve
n ce
ll si
ze
dist
ribut
ion,
tigh
t tex
ture
5P
oor c
olor
SY
STE
ELH
EA
D
XH
RS
11
24B
read
5A
ccep
tabl
e; s
light
ly b
ucky
5Ye
llow
cru
mb,
eve
n st
ruct
ure
but
clos
e, c
oars
e te
xtur
e5
Hig
h st
abilit
y
EA
GA
NH
RS
12
25B
read
4A
ccep
tabl
e; s
light
ly w
eak
6Ye
llow
cru
mb,
elo
ngat
ed c
ells
, sof
t te
xtur
e5
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af v
olum
e, s
hort
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tim
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orpt
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of s
et
Hig
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otei
n
DU
CLA
IRX
HR
S
1226
Bre
ad3
Sho
rt de
velo
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t tim
e; w
eak
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1203
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HW
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1327
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light
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ruct
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el
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6
Low
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LATI
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M
XH
WS
13
28B
read
7N
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doug
h pe
rform
ance
; lig
ht c
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co
lor
8C
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ruct
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8N
ice
over
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Low
er p
rote
in
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7328
HW
S
1429
Bre
ad7
Exc
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ough
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form
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icky
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ure
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ood
loaf
vol
ume
SN
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CR
ES
T
X
HW
S
1430
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Nic
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ugh
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rman
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7589
HW
S
1531
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Exc
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ery
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coa
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5P
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h st
abilit
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KLA
SIC
XH
WS
15
32B
read
7N
ice
doug
h pe
rform
ance
; cre
amy
colo
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clos
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USD
A-A
RS
Har
d R
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prin
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Dur
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d-Pr
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15
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9.9
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25
HR
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52
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64.9
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22
43
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27
HW
S13
2760
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HW
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2960
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34
42
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HW
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cha
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text
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Col
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brig
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Har
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Dur
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Qua
lity
Labo
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bora
tory
Dat
aPN
W W
QC
201
5 C
rop
Yea
r
- 99 -
- 99
-
USD
A-A
RS
Wes
tern
Whe
at Q
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y La
bora
tory
Pu
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, Was
hing
ton
1 po
or 9
exc
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xcel
lent
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exc
elle
nt
Que
stio
n #1
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stio
n #2
Que
stio
n #3
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stio
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Var
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Che
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Gro
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ampl
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rodu
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Dough
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er Rati
ng
Like
d/D
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ed C
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End-P
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tPerf
orman
ce
Like
d/D
islik
ed C
omm
ents
Overal
l Acc
eptab
ility
Like
d/D
islik
ed C
omm
ents
Mitigati
ng
Physic
al/Che
mical
Propert
ies&Com
ments
WA
8187
SW
W
11
Coo
kie
55
5go
od S
RC
pro
perti
esw
eak
doug
h ty
pe s
oft w
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U U
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SW
W
22
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65
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at
SY
3024
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3
4C
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55
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SR
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at
LOU
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pro
perti
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rong
dou
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heat
ME
LBA
CLU
B4
6C
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e7
77
Goo
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d S
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8180
HR
W
58
Bre
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good
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lum
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mix
tim
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FAR
NU
MX
HR
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Bre
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good
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JE
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6
10B
read
8go
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han
dlin
g fe
el5
aver
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ties
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very
goo
d do
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ngth
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2111
025
HW
W
714
Bre
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NO
RW
ES
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HR
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715
Bre
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good
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logy
ID01
101
HW
W
816
Bre
ad4
wea
k rh
eolo
gy5
aver
age
volu
me,
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d gr
ain
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od v
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e pe
rform
ance
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t mix
tim
e
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ILV
ER
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WW
8
17B
read
65
aver
age
volu
me,
goo
d gr
ain
7
KW
HR
001
HR
S
918
Bre
ad3
5av
erag
e vo
lum
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n4
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low
mix
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doug
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p. fo
r HR
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K07
0526
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S
919
Bre
ad3
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dou
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andl
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feel
4be
tter g
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ry lo
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me
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wor
k va
lue
wea
k do
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for H
RS
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RLO
WX
HR
S
920
Bre
ad4
good
dou
gh h
andl
ing
feel
6be
tter g
rain
5m
inim
al d
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stre
ngth
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gh o
f set
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k
10S
B00
87-B
HR
S
1021
Bre
ad7
good
dou
gh h
andl
ing
feel
6go
od v
olum
e an
d gr
ain
7ex
celle
nt rh
eolo
gic
prop
ertie
s
BU
CK
PR
ON
TO
XH
RS
10
22B
read
8go
od d
ough
han
dlin
g fe
el5
aver
age
volu
me
5ex
celle
nt rh
eolo
gic
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ertie
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3051
-9H
RS
11
23B
read
7tig
ht fe
el5
aver
age
volu
me
7ex
celle
nt rh
eolo
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STE
ELH
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Bre
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7ex
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GA
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RS
12
25B
read
3V
ER
Y w
eak
for H
RS
8ex
celle
nt v
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e an
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ain
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mes
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ties
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67
88
89
8C
olor
ado
Sta
te(B
read
)6
37
68
68
53
84
67
68
99
94
47
56
59
Gra
incr
aft -
Bla
ckfo
ot7
66
44
55
45
65
46
55
55
84
66
54
55
Gra
incr
aft -
Wic
hita
(B
read
)4
57
65
56
54
76
78
78
76
87
56
65
67
HR
S &
Dur
um W
QL
(Bre
ad)
33
56
55
66
67
23
67
65
54
35
77
68
7
HW
WQ
L(B
read
)5
47
77
78
74
73
34
88
99
64
77
88
99
Lim
agra
in(B
read
& C
ooki
e)8
77
88
99
54
79
87
78
56
55
56
88
85
56
68
98
96
76
79
68
7M
onta
na S
tate
(Bre
ad)
77
86
75
77
78
77
87
77
78
77
78
78
7P
T P
undi
Ken
cana
(B
read
, Cak
e, C
ooki
e)8
85
67
67
67
67
77
84
88
88
76
77
77
74
76
46
67
76
77
77
6S
an M
igue
l Mills
(Bre
ad &
Cak
e)6
77
77
77
73
79
99
78
55
78
95
37
76
88
77
77
67
77
7
San
Mig
uel M
ills(C
ooki
e)6
55
65
66
56
76
54
56
San
Mig
uel M
ills(N
oodl
e)7
76
77
67
66
76
76
77
SW
QL
(Coo
kie)
65
64
37
83
57
67
55
6S
ynge
nta
(Bre
ad &
Coo
kie)
54
57
87
74
37
73
36
43
64
45
67
77
64
67
77
77
77
77
77
77
U o
f Ida
ho(B
read
& C
ooki
e)4
36
63
34
44
54
56
55
66
55
55
44
55
WW
QL
(Bre
ad &
Coo
kie)
56
66
87
84
28
77
77
84
63
34
78
78
32
65
78
78
78
78
65
66
WW
QL
(Spo
nge
Cak
e)8
77
79
86
77
67
76
87
Whe
at M
arke
ting
Cen
ter
(Bre
ad)
64
66
65
66
66
46
66
66
66
66
66
56
6
Mea
n6.
56.
26.
06.
46.
76.
87.
05.
34.
46.
86.
66.
05.
76.
55.
95.
26.
84.
95.
46.
16.
26.
87.
07.
06.
44.
95.
96.
46.
46.
46.
97.
16.
16.
56.
56.
56.
75.
96.
56.
5
Har
d W
heat
Sam
ples
Sof
t Whe
at S
ampl
es
Sam
ple
End-
Prod
uct E
valu
atio
n Su
mm
ary
PNW
WQ
C 2
015
Cro
p Y
ear
- 108 -
- 108
-
Que
stio
n #2
Pr
oduc
t
WA8187
WSU UI HUFFMAN
BRUNEAU
SY3024-2
LOUISE
MELBA
JD
WA8180
FARNUM
LCS JET
NORWEST553
OR2100081H
OR2110679
OR2111025
NORWEST553
ID01101
UI SILVER
KWHR001
K070526
BARLOW
10SB0087-B
BUCK PRONTO
SY3051-9
SY STEELHEAD
EAGAN
DUCLAIR
ID01203S-A
UI PLATINUM
WB7328
SNOWCREST
WB7589
KLASIC
OTTO
HUGGMAN
CRESCENT
KASEBERT
WHIT
ARTDECO
BOBTAIL
TRIFECTA
Col
labo
rato
r1
23
45
67
89
1011
1213
1415
1617
1819
2021
2223
2425
2627
2829
3031
3233
3435
3637
3839
40A
DM
(Bre
ad &
Coo
kie)
55
57
68
74
48
86
66
56
77
77
67
88
85
76
78
88
76
98
54
65
Ard
ent M
ills(B
read
& C
ooki
e)5
56
66
77
65
77
65
77
67
55
77
88
88
67
77
86
86
68
66
45
6
Bay
Sta
te M
illing
(Bre
ad)
75
65
45
65
66
67
77
66
47
65
56
65
5
Cal
iforn
ia W
QL
(Bre
ad)
77
96
55
67
77
68
87
69
78
67
88
89
8C
olor
ado
Sta
te(B
read
)5
56
87
45
73
53
58
98
77
72
65
78
68
Gra
incr
aft -
Bla
ckfo
otG
rain
craf
t - W
ichi
ta
(Bre
ad)
22
56
33
73
77
35
77
77
78
46
66
77
7H
RS
& D
urum
WQ
L (B
read
)6
46
65
44
37
32
23
75
65
66
78
55
36
HW
WQ
L(B
read
)5
37
77
69
74
83
34
88
99
74
88
98
99
Lim
agra
in(B
read
& C
ooki
e)8
88
88
77
68
96
54
75
87
55
67
77
78
57
78
98
97
66
58
77
7
Mon
tana
Sta
te(B
read
)6
77
67
66
77
78
67
87
77
96
97
87
87
PT
Pun
di K
enca
na
(Bre
ad, C
ake,
Coo
kie)
86
36
66
67
69
75
67
49
66
89
87
97
95
65
35
57
46
78
68
67
San
Mig
uel M
ills(C
ooki
e)7
55
59
86
54
69
67
67
76
88
87
47
78
98
97
57
66
65
7S
an M
igue
l Mills
(Noo
dle)
53
55
44
53
45
87
46
6S
WQ
L(C
ooki
e)7
69
79
76
67
66
76
66
SW
QL
(Coo
kie)
55
66
77
87
89
77
67
7
Syn
gent
a(B
read
& C
ooki
e)4
63
88
98
44
67
65
66
66
35
77
67
77
27
77
67
87
88
86
45
6
U o
f Ida
ho(B
read
& C
ooki
e)1
41
23
24
45
54
33
44
32
23
55
55
43
43
44
44
43
44
42
23
4
WW
QL
(Bre
ad &
Coo
kie)
55
55
67
75
65
54
34
35
55
46
65
55
86
45
68
88
67
88
65
56
WW
QL
(Spo
nge
Cak
e)6
59
67
89
68
99
65
85
Whe
at M
arke
ting
Cen
ter
(Bre
ad)
75
67
56
77
64
56
66
66
77
65
56
76
6W
heat
Mar
ketin
g C
ente
r (S
pong
e C
ake
& N
oodl
e)5.
54.
04.
02.
05.
55.
04.
05.
07.
04.
04.
04.
04.
54.
04.
06.
03.
03.
04.
04.
06.
05.
07.
54.
55.
05.
55.
0
Mea
n5.
55.
25.
35.
66.
56.
56.
55.
35.
06.
76.
55.
25.
05.
95.
35.
85.
74.
65.
26.
46.
96.
67.
16.
67.
34.
86.
26.
16.
56.
86.
47.
15.
66.
27.
06.
95.
95.
15.
75.
9
Har
d W
heat
Sam
ples
Sof
t Whe
at S
ampl
es
Sam
ple
End-
Prod
uct E
valu
atio
n Su
mm
ary
PNW
WQ
C 2
015
Cro
p Y
ear
- 109 -
- 109
-
Que
stio
n #3
Ove
rall
WA8187
WSU UI HUFFMAN
BRUNEAU
SY3024-2
LOUISE
MELBA
JD
WA8180
FARNUM
LCS JET
NORWEST553
OR2100081H
OR2110679
OR2111025
NORWEST553
ID01101
UI SILVER
KWHR001
K070526
BARLOW
10SB0087-B
BUCK PRONTO
SY3051-9
SY STEELHEAD
EAGAN
DUCLAIR
ID01203S-A
UI PLATINUM
WB7328
SNOWCREST
WB7589
KLASIC
OTTO
HUGGMAN
CRESCENT
KASEBERT
WHIT
ARTDECO
BOBTAIL
TRIFECTA
Col
labo
rato
r1
23
45
67
89
1011
1213
1415
1617
1819
2021
2223
2425
2627
2829
3031
3233
3435
3637
3839
40A
DM
(Bre
ad &
Coo
kie)
66
68
77
74
48
86
66
56
77
77
67
88
85
76
78
88
77
96
64
66
Ard
ent M
ills
(Bre
ad &
Coo
kie)
55
66
67
76
57
76
57
75
74
47
78
88
86
77
78
68
66
86
64
56
Bay
Sta
te M
illin
g(B
read
)6
66
66
67
66
85
55
76
66
87
77
66
65
Cal
iforn
ia W
QL
(Bre
ad)
77
96
55
67
77
68
87
69
79
67
88
89
8C
olor
ado
Sta
te(B
read
)6
47
78
56
63
64
68
99
87
73
55
68
68
Con
tinen
tal M
ills
(Bre
ad)
89
68
87
76
87
Gra
incr
aft -
Bla
ckfo
ot4
76
87
56
86
54
45
64
57
55
75
44
57
36
76
44
46
77
54
56
4G
rain
craf
t - W
ichi
ta
(Bre
ad)
33
76
43
63
67
45
87
87
68
56
66
77
7
HR
S &
Dur
um W
QL
(Bre
ad)
43
56
54
54
66
22
47
65
55
46
86
65
6
HW
WQ
L(B
read
)5
37
77
69
74
83
34
88
99
74
88
98
99
Lim
agra
in(B
read
& C
ooki
e)6
68
88
96
67
97
54
75
78
44
46
77
78
48
88
99
97
99
97
76
7M
onta
na S
tate
(Bre
ad)
66
76
65
66
77
76
77
77
78
78
78
78
7
PT
Pun
di K
enca
na
(Bre
ad, C
ake,
Coo
kie)
85
36
67
77
68
74
66
58
77
88
87
87
96
65
45
56
46
77
67
77
San
Mig
uel M
ills(C
ooki
e)7
55
59
86
63
79
88
78
66
88
96
37
77
98
87
57
66
65
6S
an M
igue
l Mills
(Noo
dle)
53
55
44
53
45
87
46
6S
WQ
L(C
ooki
e)7
67
78
76
66
66
76
66
SW
QL
(Coo
kie)
45
44
57
74
89
97
57
6S
ynge
nta
(Bre
ad &
Coo
kie)
56
48
89
84
46
74
35
55
63
55
76
77
62
77
76
77
57
87
64
56
U o
f Ida
ho(B
read
& C
ooki
e)5
22
32
54
46
53
34
43
33
45
55
44
42
44
44
42
23
32
31
22
WW
QL
(Bre
ad &
Coo
kie)
55
55
67
75
46
66
56
56
74
35
75
77
63
66
78
88
57
88
65
56
WW
QL
(Spo
nge
Cak
e)6
59
67
89
68
99
65
85
Whe
at M
arke
ting
Cen
ter
(Bre
ad, N
oodl
e, &
S
pong
e C
ake)
6.5
5.0
5.5
7.0
5.0
6.0
6.5
6.5
5.5
4.0
5.0
5.5
5.5
5.5
5.5
6.0
6.5
7.0
5.5
5.0
5.0
6.0
6.5
5.5
6.0
Mea
n5.
65.
15.
46.
16.
46.
96.
55.
65.
06.
66.
55.
55.
16.
25.
55.
76.
64.
65.
16.
06.
76.
56.
96.
87.
04.
56.
56.
56.
66.
96.
66.
85.
36.
47.
26.
85.
84.
95.
75.
9
Har
d W
heat
Sam
ples
Sof
t Whe
at S
ampl
es
End-
Prod
uct E
valu
atio
n Su
mm
ary
PNW
WQ
C 2
015
Cro
p Y
ear
- 110 -
- 110
-
Wes
tern
Edu
catio
n &
Res
earc
h A
ctiv
ity
Com
mitt
ee 1
009
Developing Wheat Cultivars for Idaho and World Markets
J. Chen, J. Wheeler, N. Klassen, W. Zhao, B. Bowman, S. Nayak, J. Wu
University of Idaho Aberdeen Research & Extension Center, Aberdeen, ID 83210; 208-397-4162, ext. 229; jchen@uidaho.edu
ACCOMPLISHMENT:
After licensed UI Stone and UI Platinum, we are in the process of releasing hard white winter line IDO1101 and soft white winter line IDO1108DH. Foundation seed of the two lines were planted in Aberdeen in the fall of 2015. We also planted breeder seed for a new short hard white winter line IDO1506 this fall and will plant breeder seed for additional two short hard white spring lines (IDO1602 and IDO1604) in the spring of 2016. In addition, we harvested breeder seed for hard white winter line IDO1209DH, two soft white winter lines IDO1004 and IDO1005, two hard white spring lines IDO1202S and IDO1203S-A, and one hard red spring wheat line IDO862E. These lines are pending to release upon additional testing and when a licensed partner identified.
Breeding using wheat x maize system. Wheat by maize doubled haploid (DH) system has been used in the program and generated six breeding and mapping populations since 2008. IDO1108DH, the first soft white winter DH line made in 2008 is going to be released in the spring of 2016. We also selected two hard red winter DH lines IDO1607DH and IDO1609DH derived from the cross IDO835 x Moreland. The two lines are being evaluated on the second year in the Western Regional trials and in the seed increase in the breeding program. One hard white winter DH population derived from UI Silver x Shaan89150 and the other hard white spring DH population derived from UI Platinum x SY Capstone showed very good agronomic performance in 2015. These DH lines are being evaluated for bread baking quality in Idaho Wheat Lab in Aberdeen, ID. The two DH populations will result in not only elite lines but also molecular markers that can be used to select excellent bread baking quality of UI Silver and UI Platinum. Molecular markers associated with resistance genes to dwarf bunt and stripe rust will also be identified in the three DH populations in 2016.
Breeding using molecular marker assisted selection. Using molecular marker assisted selection we pyramided three disease resistance genes FHB1, H25, and Yr36 and advanced 640 lines in 2014. The 640 lines were evaluated in yield trials in two locations this year. These lines were also evaluated for stripe rust resistance in a field nursery in Pullman, WA, for Hessian Fly resistance in Moscow and a USDA-ARS Lab in North Dakota, and molecular markers for FHB1,H25, and Yr36 in Western Genotyping Lab. The selected lines are being tested for bread baking quality. We are expecting to release three hard red spring wheat lines (IDO1601S, IDO1603S, and IDO1605S) with high yield, resistance to stripe rust, hessian Fly, and Fusarium head blight (FHB).
University of Idaho WERA Report PNW WQC 2015 Crop Year
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Breeding for resistance to fusarium head blight. Our effort on Fusarium head blight has significantly increased as the problem is increasing. After a MS student Santosh Nayak completed his mapping project of FHB resistance in UI Stone, we initiated an association mapping project using a panel of 190 spring wheat lines grown in PNW and CIMMYT. The 190 lines were inoculated and evaluated in Aberdeen (field and greenhouse) and University of Minnesota this year, with the support from USDA-ARS US Wheat & Barley Scan Initiative (USWBSI). In addition to the genomics work, we have advanced 50 F4 populations. These breeding populations will be inoculated along with the 190 lines in 2016.
PUBLICATIONS:
J. Chen*, J. Wheeler, K. O’Brien, W. Zhao, N. Klassen, J. Zhang, B. Bowman, Y. Wang, C. Jackson, J. M. Marshall, X.M. Chen. 2015. Release of ‘UI Platinum’ Hard White Spring Wheat. J. Plant Registration (online first).
Bowman, B., J. Chen*, J. Zhang, J. Wheeler, Y. Wang, W. Zhao, S. Nayak, N. Heslot, H. Bockelman, and J.M. Bonman. 2015. Evaluating grain yield in spring wheat with canopy spectral reflectance. Crop Sci. 55:1881 – 1890.
X. Liang, Y. Liu, B. Bowman, and J. Chen. 2015. Physiological Responses and Yield Component Changes of Winter Wheat Genotypes under Three Water Regimes. Poster presentation and abstract in the proceedings of ASA, CSSA and SSSA Int’l Annual meeting, St. Paul, Minnesota, Nov. 15-18.
J. Chen*, J. Zhang, W. Zhao, J. Wheeler, N. Klassen, and J. Anderson. 2015. Assessment of resistance to Fusarium head blight in spring wheat lines grown in the Pacific Northwest and CIMMYT. Poster at Annual FHB Forum, St. Louis, MS, Dec. 7 -9, 2015.
J. Chen*, X. Chen, J. Zhang, D. See, Sh. Chao and J.M. Bonman. 2015. Identifying quantitative trait loci for high-temperature adult-plant resistance to stripe rust of wheat (Triticum aestivum L.). Poster presentation at 2015 Borlaug Global Rust Initiative, Sydney, Australia, Sep. 17 to 20, 2015.
Bowman, B., J. Zhang, J. M. Bonman, H. Bockelman, J. Wheeler, and J. Chen. 2015. Association Analysis of Yield in a Diverse Panel of Spring Wheat (T. aestivum L.)Genotypes. Poster presentation at PAG meeting, San Diego, California, Jan. 10-11, 2015.
University of Idaho WERA Report PNW WQC 2015 Crop Year
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- 112
-
InstitutionColorado State University
Lead Scientist Scott D. Haley, Ph.D. Soil and Crop Sciences Department, CSU Fort Collins, CO 80523 970-491-6483 (phone) scott.haley@colostate.edu (email)
CooperatorsJohn Stromberger, Soil and Crop Sciences Dep., Colorado State University, Fort Collins, CO Adam Heuberger, Horticulture and Landscape Architecture Dep., Colorado State University,
Fort Collins, CO Elise Vinson, Horticulture and Landscape Architecture Dep., Colorado State University, Fort
Collins, CO Craig Morris and Doug Engle, USDA-ARS-Western Wheat Quality Lab, Pullman, WA Brad Seabourn and Richard Chen, USDA-ARS-Hard Winter Wheat Quality Lab, Manhattan, KS
AccomplishmentsIn fall 2015, hard red winter wheat (HRW) experimental line CO11D174 was formally released by the Colorado Agricultural Experiment Station. CO11D174 is a doubled-haploid line developed from the cross TAM 112/Byrd made in 2009. CO11D174 will be marketed as ‘Avery’ by the Colorado Wheat Research Foundation (CWRF) under the PlainsGold Brand. In three years of testing in the CSU Elite Trial (28 location-years, 2013-2015), dryland yield of Avery was 104% of trial average, compared to 105% for Antero HWW, 103% for Denali HRW, 102% for Byrd HRW, and 96% for Hatcher HRW. In three years of testing in the CSU Dryland Uniform Variety Performance Trial (18 location-years, 2014-2015), dryland yield of Avery was 109% of trial average, compared to 121% for Antero HWW, 110% for Denali HRW, 104% for Byrd HRW, and 100% for Hatcher HRW. Avery has excellent drought stress tolerance and winterhardiness, average test weight, and fair straw strength. Avery is resistant to Greenbug biotype E and the wheat curl mite, moderately susceptible to stripe rust, and susceptible to leaf rust and stem rust. End-use quality characteristics of Avery are excellent, with slightly larger kernels and higher bake water absorption than Byrd HRW. Routine screening in 2014-2015 included 1189 SKCS tests, 993 Mixographs, 1325 L-DOPA PPO tests, and 642 Quadrumat Senior milling and pup-loaf bake tests. Included among these were 190 multi-location variety trial samples and these data were reported in the CSU variety trial summary distributed to wheat producers. Genomic selection models, facilitated by single nucleotide (SNP) markers obtained via genotyping by sequencing, have been shown to provide surprisingly high prediction accuracies for several important quality-related traits, including mixograph and pup-loaf bake mixing time, pup loaf volume, and pre-harvest sprouting tolerance. These models are now in routine use in the breeding program to increase efficiency of selection and enable more rapid identification of breeding lines for the crossing program. In 2015, we initiated collaborative research focused on identification of metabolomic signatures underlying differences in sensory profiles (flavor and aroma) of products made from whole-grain hard white wheat.
Colorado State University WERA Report PNW WQC 2015 Crop Year
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- 113
-
Impact Statements - Hard red winter wheat (HRW) experimental line CO11D174 was released as a new
cultivar in fall 2015. CO09W293 will be marketed as ‘Avery’ by the Colorado Wheat Research Foundation (CWRF) under the PlainsGold Brand.
- End-use quality data and summary interpretation provided to wheat producers have fostered consideration of varietal differences in intrinsic quality in the variety selection process.
PublicationsEl-Feki, W.M., P.F. Byrne, S.D. Reid, and S.D. Haley. 2015. Registration of CO940610/‘Platte’ wheat doubled haploid mapping population. J. Plant Reg. 9:419-423.
Manmathan, H., V.A. Anderson, and S.D. Haley. 2015. Combining genotyping-by-sequencing and functional marker genotyping in wheat. Proc. CROPS 2015, Improving Agriculture with Genomics, HudsonAlpha Institute for Biotechnology, Huntsville, AL, May 2015.
Stromberger, J., S.D. Haley, and J. Johnson. 2015. Wheat quality evaluations from the 2014 CSU dryland and irrigated variety trials. p. 34-40. In Colorado State University Agric. Exp. Stn. Technical Report, Wheat Field Days Edition, July 2015.
Vinson, E.R., J. Chaparro, S.D. Haley, and A.L. Heuberger. 2015. Integrating metabolomics profiling and sensory analysis to improve flavor quality in bread wheat. 2015. Proc. Colorado Biological Mass Spectroscopy Society, Boulder, CO, 29 Oct. 2015.
Colorado State University WERA Report PNW WQC 2015 Crop Year
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State Report: MONTANA 2015
Representative:Deanna Nash - Department of Plant Sciences MSU 125 Plant BioScience Building (PBB) Bozeman, MT 59717 deanna@montana.edu
Collaborators:Luther E. Talbert (Spring Wheat Breeder), Phil L. Bruckner (Winter Wheat Breeder), Mike Giroux (Small Grain Quality), Jack Martin (Quantitative Genetics).
2015 Spring Wheat Program. Breeder: Luther Talbert, E-mail: usslt@montana.edu Personnel:Nancy Blake, Hwa-Young Heo, Andrea Varella.
Approximately 2.5 million acres of hard red spring wheat were seeded in 2015. The season was characterized by early season heat and drought, followed by a period of rainfall and good growing conditions. Leading varieties in Montana were Vida, Reeder, SY Soren and SY Brennan. Vida and Choteau have some resistance to the wheat stem sawfly. A new variety named Duclair was grown on approximately 130,000 acres in 2015. The variety Egan, with resistance to the orange wheat blossom midge, was released for impacted areas in western Montana. Egan also has the high grain protein gene introduced from the variety GluPro and as such has grain protein levels approximately I percentage point higher than other varieties. Major agronomic objectives for the program remain excellent yield potential in the harsh Montana environments and resistance to the wheat stem sawfly. End-use quality targets for all varieties remain excellent bread-making properties, including selection for high grain protein, strong gluten, good water absorption, and large loaf volume.
Publications:Varella, A. C., D. K. Weaver, J. D. Sherman, N. K. Blake, H-Y. Heo, J. Kalous, S. Chao, M. L. Hofland, J. M. Martin, K. D. Kephart, and L. E. Talbert. 2015. Association analysis of stem solidness and wheat stem sawfly resistance in a panel of spring wheat germplasm from North America. Crop Sci. 55:2046-2055. Kalous, J. R., J. M. Martin, J. D. Sherman, H. –Y. Heo, N. K. Blake, S. P. Lanning, J. L. A. Eckhoff, S.
Chao E. Akhunov and L. E. Talbert. 2015. Impact of the D genome and quantitative trait loci on quantitative traits in a spring durum by spring bread wheat cross. Theor. Appl. Genet. 128:1799-1811.
Blake, N. K., J. M. Martin, H.-Y. Heo,K. D. Kephart, S. P. Lanning and L. E. Talbert. 2015. Registration of near-isogenic lines for photoperiod response in hard red spring wheat. J. Plant. Reg. 9:239-243.
Jordan, Katherine W., Shichen Wang, Yanni Lun, Laura-Jayne Gardiner, Ron Maclachlan, Pierre Hucl, Krysta Wiebe, Debbie Wong, Kerrie Forrest, IWGSC, Andrew G Sharpe, Christine HD Sidebottom, Neil Hall, Christopher Toomajian, Timothy Close, Jorge Dubcovsky, Alina Akhunova, Luther Talbert, Urmil Bansal, Harbans S Bariana, Matthew Hayden, Curtis Pozniak, Jeffrey J Jeddeloh, Anthony Hall and Eduard Akhunov. 2015. A haplotype map of allohexaploid wheat reveals distinct patterns of selection on homoeologous genomes. Genome Biology 16:48.
Sherman, J. D.,N. K. Blake, J. M. Martin, K. D. Kephart, J. Smith, D. R. Clark, M. L. Hofland, D. K. Weaver, S. P. Lanning, H.-Y. Heo, M. Pumphrey, J. Chen, and L. E. Talbert. 2015. Agronomic impact of a stem solidness gene in near-isogenic lines of wheat. Crop Sci. 55:514-520.
2015 Winter Wheat Program. Breeder: Phil Bruckner, E-mail: bruckner@montana.eduPersonnel: Jim Berg, Ron Ramsfield.
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Montana harvested winter wheat acreage for 2015 was 2.22 million acres averaging ~41 bu/acre (total production ~91.0 million bushels). Leading varieties were Yellowstone (21.0%), Judee (16.4%), Decade (6.7%), and CDC Falcon (5.6%). The winter wheat program emphasizes on-farm productivity characteristics and quality characteristics to compete in a global market place. Specific objectives include productivity, adaptation (cold tolerance, maturity, stress tolerance), pest resistance (wheat stem sawfly, wheat streak mosaic virus, stem rust), and dual-purpose end-use quality. End-use quality goals are high grain protein and gluten strength, high flour extraction and low ash content, good dough mixing and bread baking quality, and superior noodle color and textural characteristics.David May finished a M.S. graduate program investigating transfer of root lesion nematode resistance into adapted winter wheat cultivars. ‘Northern’ (MT00978) was released to Montana producers fall, 2015.
Publications Berg, J.E., P.F. Lamb, J.H. Miller, D.M. Wichman, K.D. Kephart, R.N. Stougaard, G.P. Pradhan, D.L. Nash, W.E. Grey, D. Gettel, S. Gale, Y. Jin, J.A. Kolmer, X. Chen, G. Bai, T.D. Murray, and P.L. Bruckner. 2016. Registration of ‘Northern’ hard red winter wheat. J. Plant Reg. In press.
Quantitative Genetics and Plant breeding: Jack Martin, E-mail jmmartin@montana.eduSmall Grain Quality: Mike Giroux, E-mail: mgiroux@montana.eduPersonnel: Petrea Hofer, Alanna Schlosser, Andy Hogg, Steven Hystad, Darby Kammeraad.
We have completed field and end product quality studies on durum with increased amylose. The project identified genotypes useful in the creation of high amylose durum and reduced glycemic index food products. We demonstrated that increased amylose durum pasta is more firm and resistant to overcooking relative to standard pasta. We further found that high amylose durum is pronounced in having enhanced nutritional properties such as increased dietary fiber and protein content. We have expanded this objective to include the development of specific levels of amylose in both bread and durum wheat.
We published a paper describing that allelic variation in wheat grain hardness alleles leads to end product quality differences with hardness highly correlated with break and total flour yield. Several lines having unique grain hardness and milling properties will be the focus of future germplasm release to make them available to breeding programs. We have complimented these studies by conducting similar studies on the wheat glutenin proteins to identify glutenin alleles which confer specific end product properties. We also completed studies determining the impact of polyphenol oxidase (PPO) gene variation upon wheat end product quality. Seed PPO activity is relevant to wheat end product quality because it is responsible for off colors that occur in both fresh noodles and refrigerated doughs. In our experiments we developed molecular markers specific for PPO mutations useful in decreasing seed PPO and improving wheat end product quality. Both the genotypes and markers are available for use in breeding programs.
Publications Hystad, S.M., Martin, J.M., Graybosch, R.A., and M.J. Giroux. 2015. Genetic characterization and expression analysis of wheat (Triticum aestivum) line 07OR1074 exhibiting very low polyphenol oxidase (PPO) activity. Theoretical and Applied Genetics 128(8):1605-1615.
Hogg, A.C., J.M. Martin, F.A. Manthey, and M.J. Giroux. 2015. Nutritional and quality traits of pasta made from SSIIa null high amylose-durum wheat. Cereal Chem. 92(4):395-400.
Kammeraad, J.D., M.J. Giroux, A.C. Hogg, and J.M. Martin. Mutagenesis derived Puroindoline alleles in Triticum aestivum and their impacts upon end-product quality. Cereal Chemistry, accepted October 2015, in press.
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2015 WERA Report
InstitutionUSDA-ARS Western Wheat Quality Lab. As of Oct. 1, 2015, the former Wheat Genetics,
Physiology and Disease Research Unit merged with the Root Disease Research Unit to form the Wheat Health, Genetics, and Quality Research Unit, which includes David Weller (RL), Patricia Okubara, Timothy Paulitz, and Linda Tomashow.
Lead ScientistDr. Craig F. Morris USDA-ARS Western Wheat Quality Lab E-202 Food Quality Building, Washington State University Pullman, WA 99164-6394 Tel: +509.335.4062 E-Mail: craig.morris@ars.usda.gov
CooperatorsArron Carter, Kulvinder Gill, Mike Pumphrey, Ryan Higginbotham, WSU, Pullman, WA Kim Garland-Campbell, Camille Steber, Deven See, USDA-ARS Wheat Health, Genetics, and Quality Research Unit, Pullman, WA Andrew Ross, Robert Zemetra, Oregon State University, Corvallis, OR David Hole, Utah State University, Logan, UT Jorge Dubcovsky, University of California - Davis, Davis, CA Western Regional Nursery Cooperators
AccomplishmentsNew research on the repeatability of mice consumption discrimination of wheat varieties across field experiments and mouse cohorts. Modeled the end-quality in U.S. soft wheat germplasm. Identified quality characteristics of soft kernel durum wheat. Tracked arabinoxylan content through the preparation of pancakes and the bread-baking process.Collaborated on the extrusion characteristics and rheological properties of waxy soft white wheat. Identified how the internal structure of carbonized wheat grains relate to kernel texture. Identified the use of a Student’s t statistic as a phenotype of relative consumption preference of wheat grain. Collaborated on research on the functional and nutritional characteristics of wheat grown in organic and conventional cropping systems. Collaborated on the phytocehmical profile and antiproliferative activity of dough and bread made from refined and whole wheat flours. Identified the effect of wheat seed color and hardness genes on the consumption preference of the house mouse. Each year Doug Engle and Craig Morris organize the Pacific Northwest Wheat Quality Council, with attendance of approximately 80, there are 22 collaborators which included ADM Milling, Agri-Pro/Syngenta, Grain Craft, Ardent Mills, Mondel z, Continental
USDA-ARS Western Wheat Quality Laboratory WERA Report PNW WQC 2015 Crop Year
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Mills, USDA-GIPSA-FGIS, Monsanto/WestBred, and others. Engle and Morris also conduct the Overseas Varietal Analysis Project, Soft White & Club Wheats for U.S. Wheat Associates.
Impact StatementsThe genetic basis for wheat grain quality was advanced.Methods of analyzing the physical and chemical properties of wheat grain wereimproved.
PublicationsCarter, A.H., Kidwell, K.K., DeMacon, V., Balow, K.A., Shelton, G.B., Higginbotham, R.W., Chen, X.M., Engle, D.A., Baik, B., and Morris, C.F. 2015. Registration of ‘Sprinter’ hard red winter wheat. J. Plant Registrations 9:196-200.
Carter, B.P., Galloway, M.T., Morris, C.F., Weaver, G.L., and Carter, A.H. 2015. The case for water activity as a specification for wheat tempering and flour production. Cereal Foods World 60:166-170.
Kiszonas, A.M., Fuerst, E.P., and Morris, C.F. 2015. Modeling end-quality in United States soft wheat germplasm. Cereal Chem. 92:57-64.
Kiszonas, A.M., Fuerst, E.P., and Morris, C.F. 2015. Repeatability of mice consumption discrimination of wheat (Triticum aestivum L.) varieties across field experiments and mouse cohorts. J. Food Sci. 80:S1589-S1594.
Kiszonas, A.M., Fuerst, E.P., and Morris, C.F. 2015. Use of a students’s t statistic as a phenotype of relative consumption preference of wheat (Triticum aestivum L.) grain. J. Cereal Sci. 65:285-289.
Kiszonas, A.M., Fuerst, E.P., Luthria, D., and Morris, C.F. 2015. Arabinoxylan content and characterisation throughout the bread-baking process. International J. Food Sci. Tech. 50:1911-1921.
Kiszonas, A.M., Fuerst, E.P., Luthria, D., and Morris, C.F. 2015. Tracking arabinoxylans through the preparation of pancakes. Cereal Chem. 92:37-43.
Kowalski, R.J., Morris, C.F., and Ganjyal, G.M. 2015. Waxy soft white wheat: extrusion characteristics and thermal and rheological properties. Cereal Chem. 92:145-153.
Lu, Y., Fuerst, E.P., Lv, J., Morris, C.F., Yu, L., Fletcher, A., Kiszonas, A.M., Yu, L., and Luthria, D. 2015. Phytochemical profile and antiproliferative activity of dough and bread fractions made from refined and whole wheat flours. Cereal Chem. 92:271-277.
Morris, C.F., Casper, J., Kiszonas, A.M., Fuerst, E.P., Murray, J., Simeone, M.C., and Lafiandra, D. 2015. Soft kernel durum wheat–a new bakery ingredient? Cereal Foods World 60:76-83.
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Morris, C.F. and Fuerst, E.P. 2015. Chapt. 30: Quality Characteristics of Soft Kernel Durum–A New Cereal Crop. In: Proceedings of the 12th International Wheat Genetics Symposium; Ogihara, Y., Takumi, S., and Handa, H., eds. Yokohama, Japan. Springer Publishing, pp. 275-278.
Park, E.Y., Baik, B.-K., Miller, P.R., Burke, I.C., Wegner, E.A., Tautges, N.E., Morris, C.F., and Fuerst, E.P. 2015. Functional and nutritional characteristics of wheat grown in organic and conventional cropping systems. Cereal Chem. 92:504-512.
Szymanski, R.M., and Morris, C.F. 2015. Internal structure of carbonized wheat (Triticum spp.) grains: relationships to kernel texture and ploidy. Vegetation History & Archaeobotany 24:503-515.
USDA-ARS Western Wheat Quality Laboratory WERA Report PNW WQC 2015 Crop Year
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Qua
lity
Targ
ets
Prod
uctio
n St
atis
tics
Cul
tivar
Lis
t
C
ross
Ref
eren
ce G
uide
Cha
rter A
men
dmen
t
Chinese Hard-BiteNoodles (1) Pan Bread
Wheat Quality ParameterTest Weight (lb/bu) 60 Minimum 60 MinimumKernel Hardness (SKCS 4100) 65 Minimum 65 Minimum Kernel Diameter (mm) (SKCS 4100) 2.5 Minimum 2.5 Minimum Falling Number (seconds) 300 Minimum 300 Minimum Protein (%, 12% mb) 11-15.0 11.5-14.0Ash (%, 14% mb) 1.4 Maximum 1.6 Maximum PPO Level by L-DOPA (WWQL Method) 0-0.2 N/AFlour Quality ParameterProtein (%, 14% mb) 10-13.5 10.2-11.5Ash (14% mb) 0.38-0.45 N/APatent Flour Yield at 0.4% Ash (%) 60 (by Buhler) N/AStraight-Grade Flour Yield at 0.45% Ash (%) 70 (by Buhler) N/AL* (Minolta Colorimeter CR 310) 91 Minimum N/AWet Gluten (%, 14% mb) 30 Minimum (2) 28Farinograph Absorption (%, 14% mb) 60 Minimum (2) 60Farinograph Stability (minutes) 12 Minimum (2) 12Amylograph Peak Viscosity (Bu) (3) 500-850 500 minimumMixograph Peak Time (minutes) N/A 3-7 @ 5.5 mm peak ht. Mixograph Absorption (%) N/A 60Chinese Raw Noodle Quality Parameter (Refer to WMC Protocol) (4)Chinese Raw Noodle Dough Sheet L*24 h 72 Minimum N/AChinese Raw Noodle Dough Sheet L*0-L*24 10 Maximum N/AChinese Raw Noodle Dough Sheet b* 24 h 25 Maximum N/ACooked Noodle Hardness (g) 1250 Minimum (2) N/APan Bread Quality ParameterPup Loaf Volume (cc) N/A 900 @11% flour proteinNotes:(1) Chinese raw, Chinese wet, Chinese instant fried, Philippine instant fried, Malaysia hokkien and Thai bamee noodles.(2) Straight-grade flour of 12% protein wheat.(3) Method: 65 g untreated flour + 450 ml deionized water.(4) Noodle formula: straight-grade flour, 100%; water, 28%; and sodium chloride, 1.2%. Noodle sizes: 2.5 mm (width) x 1.2 mm (thickness). Noodle textural measurement: cook 100 g noodles in 1000 ml deionized water for 5 min, rinse in 270C water and drain. Measure noodle texture on five noodle strands by compressing to 70% of noodle thickness with a 5-mm flat probe attached to TA.XT2 Texture Analyzer.
Hard White Wheat Quality TargetsDual Purpose -- Chinese Noodles and Western Pan Bread
These end-use quality targets emphasizethe broadest possible utilization of hard white wheats.
Updated on March 2, 2001 at Hard White Wheat Quality Targets WorkshopWheat Marketing Center, Portland, Oregon
Quality Targets PNW WQC 2015 Crop Year
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- 120
-
Kor
ean
Inst
ant
Chi
nese
Nor
ther
n-Ty
peH
ambu
rger
/Hot
dog
Noo
dles
Stea
med
Bre
adB
uns
Whe
at Q
ualit
y Pa
ram
eter
Test
Wei
ght (
lb/b
u)60
Min
imum
60
Min
imum
60
Min
imum
K
erne
l Har
dnes
s (S
KC
S 4
100)
65 M
inim
um
65 M
inim
um
65 M
inim
um
Ker
nel D
iam
eter
(mm
) (S
KC
S 4
100)
2.5
Min
imum
2.
5 M
inim
um
2.5
Min
imum
Fa
lling
Num
ber (
seco
nds)
300
Min
imum
35
0-40
030
0 M
inim
um
Pro
tein
(%, 1
2% m
b)10
-11.
010
-11.
513
-15.
0A
sh (%
, 14%
mb)
1.4
Max
imum
1.
4 M
axim
um
1.6
Max
imum
P
PO
Lev
el b
y L-
DO
PA
(WW
QL
Met
hod)
0-0.
20-
0.2
N/A
Flou
r Qua
lity
Para
met
erP
rote
in (%
, 14%
mb)
8.5-
9.5
8.5-
10.0
12.2
-13.
0A
sh (1
4% m
b)0.
38-0
.40
0.38
-0.4
5N
/AP
aten
t Flo
ur Y
ield
at 0
.4%
Ash
(%)
60 (b
y B
uhle
r)60
(by
Buh
ler)
N/A
Stra
ight
-Gra
de F
lour
Yie
ld a
t 0.4
5% A
sh (%
)70
(by
Buh
ler)
70 (b
y B
uhle
r)N
/AL*
(Min
olta
Col
orim
eter
CR
310
)91
Min
imum
91
Min
imum
N
/AW
et G
lute
n (%
, 14%
mb)
N/A
28-3
034
.5Fa
rinog
raph
Abs
orpt
ion
(%, 1
4% m
b)58
-60
60-6
264
Farin
ogra
ph S
tabi
lity
(min
utes
)7.
5-8.
54-
6.0
15-1
8.0
Am
ylog
raph
Pea
k V
isco
sity
(Bu)
(1)
800
Min
imum
500
Min
imum
500
Min
imum
Am
ylog
raph
Bre
akdo
wn
(Bu)
200
Min
imum
N
/AN
/AM
ixog
raph
Pea
k Ti
me
(min
utes
)N
/AN
/A4-
7 @
5.8
mm
pea
k ht
.M
ixog
raph
Abs
orpt
ion
(%)
N/A
N/A
64Pa
n B
read
Qua
lity
Para
met
erP
up L
oaf V
olum
e (c
c)N
/AN
/A98
0 @
13%
flou
r pro
tein
Not
es:
(1) M
etho
d: 6
5 g
untre
ated
flou
r + 4
50 m
l dei
oniz
ed w
ater
.
(Bas
ed o
n ha
rd w
hite
whe
at p
rote
in le
vels
and
ble
nds
with
oth
er U
.S. w
heat
cla
sses
)U
pdat
ed o
n M
arch
2, 2
001
at H
ard
Whi
te W
heat
Qua
lity
Targ
ets
Wor
ksho
pW
heat
Mar
ketin
g C
ente
r, Po
rtla
nd, O
rego
n
Oth
er P
rodu
ct C
ateg
orie
s
Qua
lity
Targ
ets
PNW
WQ
C 2
015
Cro
p Y
ear
- 121 -
- 121
-
HRS Targets
Test Weight (lb/bu) 60.0Kernel Hardness (SKCS 4100) 60-80Kernel Diameter (mm) (SKCS 4100) 2.8Kernel Weight (mg) (SKCS 4100) 38Falling Number (seconds) (in absence of sprout) >300Protein (%, 12% mb) 14.5Ash (%, 12% mb) 1 1.52
Protein (%, 14% mb) 2 13.1Flour Yield (%) 3 67.4Flour Ash (%) 1 0.41Mill Score 1 81.3Gluten Index (%, 14% mb)SDS Sedimentation (cc/g, 14% mb) 4 27.4Farinograph Absorption (%, 14% mb) 5 63.4Farinograph Peak (min, 14% mb) 5 16.3Farinograph Stability (minutes) 5 20.7Mixograph Absorption (%) 64.1Mixograph Peak (min by Mixsmart) 4.9Mixograph Tolerance (subjective by chart) 1.6
Bake Absorption (%) 67.2Bake Mix Time (min) 4.7Bread Loaf Volume (cc) 1021.6Bread Crumb Grain (subjective, 1-good 9-poor) 3.2
1 Adjusted for lower PNW whole wheat ash observed
4 Micro Method, 0.5g5 50-gram mixing bowl. NOTE: Limited WWQL Data--Midwest numbers used
QUALITY TARGETS FOR HARD RED SPRING WHEAT
Adopted PNW WQC January 25th 2013, Scottsdale, ArizonaQuality Targets Steering Committee
Grain Quality Parameter
Flour Quality Parameter
Baking Quality Parameter
2 "Protein Differential" --the difference between wheat and flour is greater on the Western Wheat 3 Western Wheat Quality Lab Quadrumat Milling System.
Quality Targets PNW WQC 2015 Crop Year
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- 122
-
Test Weight (lb/bu) 60Kernel Hardness (SKCS 4100) 60-80Kernel Diameter (mm) (SKCS 4100) 2.4Kernel Weight (mg) (SKCS 4100) 30Falling Number (seconds) (in absence of sprout) 300Protein (%, 12% mb) 12.0Ash (%, 12% mb) 1 1.30
Protein (%, 14% mb) 2 11.0Flour Yield (%) 3 68.0Flour Ash (%) 1 0.37Mill Score 1 85Gluten Index (%, 14% mb) 95SDS Sedimentation (cc/g, 14% mb) 4 175Farinograph Absorption (%, 14% mb) 5 62.0Farinograph Peak (%, 14% mb) 5 4.0-8.0Farinograph Stability (minutes) 5 10.0-16.0Mixograph Absorption (%) 60.2Mixograph Peak (min by Mixsmart) 3.7-5.7Mixograph Tolerance (subjective by chart) 1.1
Bake Absorption (%) 63.5Bake Mix Time (min) 3.0-5.0Bread Loaf Volume (cc) 870Bread Crumb Grain (subjective, 1-good 9-poor) 5
1 Adjusted for lower PNW whole wheat ash observed
4 Micro Method, 0.5g5 50-gram mixing bowl. NOTE: Limited WWQL Data--Midwest numbers used
Flour Quality Parameter
Baking Quality Parameter
2 "Protein Differential" --the difference between wheat and flour is greater on the Western Wheat 3 Western Wheat Quality Lab Quadrumat Milling System.
QUALITY TARGETS FOR HARD RED WINTER WHEAT
Accepted PNW WQC 2007, Salt Lake CityQuality Targets Steering Committee
Grain Quality Parameter
Quality Targets PNW WQC 2015 Crop Year
- 123 -
- 123
-
WW
QL
Dat
a N
=124
9P
NW
WQ
C D
ata
N=7
8S
RW
WQ
C N
=83
Qua
d M
illed
G&
E D
ata
Mia
g M
illed
Rel
ease
d V
arie
ties*
Mia
g M
illed
Mea
nsS
TDM
eans
STD
Mea
nsS
TDV
arie
ties
repr
esen
ting
80%
of P
NW
Cro
pTe
st W
eigh
t (lb
/bu)
>60
61.4
1.6
62.0
1.5
Ker
nel H
ardn
ess
(SK
CS
410
0) 4
5 ?<
35?
31.2
10.5
28.2
10.3
Ker
nel D
iam
eter
(mm
) (S
KC
S 4
100)
>2.5
2.67
0.27
2.73
0.18
23K
erne
l Wei
ght (
mg)
(SK
CS
410
0)>3
537
.93
5.7
39.0
75.
4551
Fallin
g N
umbe
r (se
cond
s) (i
n ab
senc
e of
spr
out)
300
Pro
tein
(%, 1
2% m
b)10
.510
.61.
711
.01.
4A
sh (%
, 12%
mb)
1.30
1.37
0.16
1.34
0.12
49
Pro
tein
(%, 1
4% m
b) 1
<8.7
19.
01.
69.
31.
38.
61.
2A
sh (%
, 14%
mb)
at 6
7% e
xtra
ctio
n 2
<0.3
80.
390.
050.
450.
050.
400.
40Fl
our Y
ield
(%) 2
>68.
1568
.22.
677
.21.
0B
reak
flou
r yie
ld (%
) 2>4
6.75
48.6
3.3
26.9
2.9
Milli
ng S
core
2>8
3.47
83.0
3.9
Wet
Glu
ten
(%, 1
4% m
b)<2
7Fa
rinog
raph
Abs
orpt
ion
(%, 1
4% m
b) @
8.7
% p
rote
in 3
<55
Farin
ogra
ph S
tabi
lity
(min
utes
) 3
<7.0
Mix
ogra
ph A
bsor
ptio
n (%
) @ 8
.7%
pro
tein
<53.
9755
.12.
554
.82.
054
.51.
5C
olor
/ P
olyp
heno
l Oxi
dase
(L-D
OP
A A
475)
<0.5
0.84
00.
290
0.87
00.
370
Sol
vent
Ret
entio
n C
apac
it y: W
ater
(%)
<58
55.6
2.8
55.6
2.8
53.0
2.8
Sol
vent
Ret
entio
n C
apac
ity: C
arbo
nate
(%)
<75
72.0
4.2
72.6
3.5
72.6
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- 124 -
- 124
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Test Weight (lb/bu) >58Kernel Hardness (SKCS 4100) 45?35Kernel Diameter (mm) (SKCS 4100) >2.36Kernel Weight (mg) (SKCS 4100) >35Falling Number (seconds) (in absence of sprout) 300Protein (%, 12% mb) <10Ash (%, 14% mb) 1.30
Protein (%, 14% mb) 1 <8.3Ash (%, 14% mb) at 67% extraction 2 <0.39Flour Yield (%) 2 >69.2Break flour yield (%) 2 >50.64Milling Score 2 >84.62Wet Gluten (%, 14% mb) <26Farinograph Absorption (%, 14% mb) 3 <52.0Farinograph Stability (minutes) @ 8.3% protein 3 <2.0Mixograph Absorption (%) @ 8.3% protein <50Color / Polyphenol Oxidase (L-DOPA A475) <0.5Solvent Retention Capacity: Water (%) <56.0Solvent Retention Capacity: Carbonate (%) <72.0Solvent Retention Capacity: Sucrose (%) <93Solvent Retention Capacity: Lactic acid (%) <72.0SDS Sedimentation Volume (mL/g) @ 8.3% protein < 5.0
Sugar-Snap Cookie Diameter (cm) @ 8.3% protein 9.4
Sponge Cake Volume (cc) 1300
3 50-gram mixing bowl.
QUALITY TARGETS FOR CLUB WHEATQuality Targets Steering Committee
Adopted January 25, 2005, Portland, OR
Grain Quality Parameter
2 Western Wheat Quality Lab Quadrumat Milling System.
1 "Protein Differential" --the difference between wheat and flour is greater on the Western Wheat Quality Lab Quadrumat Milling System than typical of commercial mills.
Flour Quality Parameter
Quality Targets PNW WQC 2015 Crop Year
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WHEAT PRODUCTION IN THE PNW
Compiled by Stacey Sykes and Dr. Craig F. Morris USDA-ARS Western Wheat Quality Lab, Pullman, WA. January, 2016
Winter Wheat (all classes) 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015
millions of bushels
OR 38.7 40.4 45.0 42.0 54.3 63.5 51.8 48.4 40.7 34.5 ID 54.7 51.8 60.0 56.7 58.2 63.1 59.2 61.9 58.4 57.4 WA 118.8 108.2 96.3 96.8 118.0 129.8 118.6 114.5 85.3 89.0 Total 212.2 200.4 201.3 195.5 230.5 256.4 229.6 224.8 184.4 180.9
Spring Wheat (all classes) 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015
millions of bushels
OR 5.8 6.4 7.7 6.9 9.5 11.0 5.8 5.5 3.7 4.7 ID 35.6 30.6 37.4 40.8 48.6 52.1 38.0 39.3 34.6 29.8 WA 21.3 20.6 21.2 26.3 29.9 38.1 27.8 29.7 23.2 22.5 Total 61.3 57.6 66.3 74.0 88.0 101.2 71.6 74.5 61.5 57.0
2006 2007 2008 2009 2010 2011 2012 2013 2014 2015
millions of bushels
OR 44.4 46.8 52.6 49.0 63.7 74.5 57.6 53.9 44.4 39.2 ID 90.3 83.7 97.4 99.1 108.1 116.0 98.0 101.8 93.7 87.9 WA 140.1 128.7 117.5 123.1 147.9 167.9 146.3 144.2 108.5 111.5
TotalsPNW 274.8 259.2 267.5 271.2 319.7 357.8 301.9 299.9 246.6 238.6 US 1812.0 2066.7 2500.0 2217.0 2207.0 1999.3 2269.1 2127.5 2035.4 2051.7
Sources: USDA National Agricultural Statistics Service, and the Idaho, Oregon and Washington State Statistics Services.
Production Statistics PNW WQC 2015 Crop Year
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Leading Soft White Common and Club Varieties in the PNW - Idaho
2007 2008 2009* 2010 2011 2012* 2013 2014* 2015
acreage in ‘000 ($ denotes spring variety, © denotes club variety, # denotes that individual varieties are planted together as mixtures)
Brundage 109 156 - 136 141 - 93 - - WB 528 11 43 - 51 38 - 62 - - WB 456 . . - 12 40 - 60 - - Ovation . . - . . - 60 - - UI Pettit $ . . - 6 37 - 52 - - Alturas $ 93 93 - 92 92 - 50 - - ORCF 102 4 7 - 36 62 - 49 - - Madsen 72 69 - 34 33 - 38 - - Stephens 52 82 - 49 53 - 37 - - Eltan 8 7 - - - - 34 - - Diva $ . . - . . - 31 - - WB 528-WB 523 #. . - . . - 24 - - Louise $ 21 24 - 28 29 - 23 - - Coda © 19 10 - 17 11 - 20 - - WB 470 25 37 - 24 34 - . - - Brundage 96 20 26 - 19 33 - . - - Lambert 28 32 - 16 25 - . - - AP Legacy . . . . 24 - . - - AP700 CL . . - 15 17 - . - - Lambert-Madsen # 13 12 - 8 15 - . - - Penawawa $ 32 29 - 26 14 - . - - Nick $ 20 13 - 25 12 - . - - Xerpha . . - 22 12 - . - - Malcolm 6 7 - 5 9 - . - - Tubbs 06 . - - - 8 - . - - Alpowa $ 20 21 - 10 7 - . - - Clearfirst 6 9 - 22 6 - . - -
Common Winter 460 585 - 535 621 - 611 - - Common Spring 194 190 - 193 205 - 208 - - Club 37 25 - 32 21 - 26 - -
* No variety survey was conducted in 2009, 2012, 2014, or 2015.
Production Statistics PNW WQC 2015 Crop Year
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Leading Soft White Common and Club Varieties in the PNW - Oregon
2007 2008 2009 2010 2011 2012* 2013 2014 2015
acreage in ‘000 ($ denotes spring variety, © denotes club variety, # denotes that individual varieties are planted together as mixtures )
ORCF 101 109 126 153 187 199 - 382 336 309 ORCF 102 13 19 34 67 118 - 102 169 122 Ovation . . . . . - 6 72 84 Mary . . . . . - 9 51 55 WB 528 . . . . . - 22 57 34 Diva $ . . . . . - 38 42 31 Bobtail . . . . . - . . 26 Cara © . . . - 2 - 6 9 18 WB 1035CL $ . . . . . - 11 16 16 LCS Artdeco . . . . . - . - 14 Louise $ 6 13 12 15 26 - 15 25 13 Kaseberg - - - - - - - 11 12 Legion . . . . . - 74 35 9 Yamhill 5 3 7 4 4 - 5 3 7 Tubbs 123 134 133 100 4 - 5 2 6 Stephens 236 246 170 118 95 - 37 26 5 Skiles . . . . 10 - 31 9 5 AP700CL . - 7 11 6 - 1 5 5 Babe $ . . . - 3 - 9 8 3 Coda © 8 6 6 13 8 - 10 - 2 Rosalyn . . . . . - . . 2 Rod 3 2 4 - 2 - 2 2 2 WB 6341 $ . . . . . - . . 1 Goetze . - 29 93 96 - 7 11 - Tubbs 06 15 16 67 96 151 - 11 9 - Alpowa $ 60 77 36 44 44 - 17 7 - Brundage 96 . 1 2 3 5 - 2 3 - Madsen 42 38 25 11 4 - 1 - -
Common Winter 713 744 725 790 782 - 721 810 729 Common Spring 81 113 74 73 97 - 96 102 64 Club 13 10 11 14 14 - - - -
* No variety survey was conducted in 2012.
Production Statistics PNW WQC 2015 Crop Year
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Leading Soft White Common and Club Varieties in the PNW - Washington
2007 2008 2009 2010 2011 2012* 2013 2014 2015
acreage in ‘000 ($ denotes spring variety, © denotes club variety, # denotes that individual varieties are planted together as mixtures; the leading mixtures are noted)
Otto - - - - - - - 125 222 ORCF-102 43 62 167 166 237 - 235 265 218 SY Ovation . . . . . - 103 131 187 Bruehl © 91 89 97 169 165 - 110 114 147 Xerpha - - - 140 115 - 148 161 126 WB 528 25 32 68 84 85 - 125 108 98 Louise $ 70 155 179 161 192 - 94 39 84 Diva $ . . . . . - 73 117 71 Eltan 327 337 372 238 202 - 140 107 53 WB 6121 $ - - - - - - - 12 50 ORCF-103 - - - 20 46 - 82 71 48 ARS Crescent © - - - - - - - 18 41 Whit $ - - - 3 7 - 25 36 40 WB 1529 - - - - - - - - 32 LCS Artdeco . . . . . - 6 7 31 SY 107 - - - - - - - 27 30 Madsen 117 125 92 63 46 - 37 46 27 Brundage 96 29 34 32 39 48 - 46 18 25 WB 6341 $ - - - - - - - 9 25 WB 523 - - - 7 9 - 46 33 23 Curiosity CL+ - - - - - - - - 21 Bobtail - - - - - - - - 21 WB 1070CL . . . . . - 36 26 19 Legion - - - 2 5 - 31 19 16 WB 1035CL+ $ . . . . . - 19 37 15 Stephens 58 79 47 21 25 - 20 15 14 AP700CL . 4 13 48 54 - 49 38 13 Babe $ . . . . 4 - 27 20 13 WB 456 - - - 5 8 - 21 20 11 JD $© . . . . 6 - 5 15 11 Masami - 25 18 13 18 - 13 21 10 Skiles . . . . 2 - 18 15 10 WB 1081CL - - - - - - - 9 9 WB 1604 - - - - - - - - 9 Bruneau . . . . . - 12 9 7 Coda © 23 5 3 7 6 - 18 5 6 Mela CL+ - - - - - - - - 6 Chukar © 48 15 16 18 13 - 3 2 2 Nick $ 42 59 48 58 62 - 28 17 - Cara © - - - 8 18 - 33 13 -
Production Statistics PNW WQC 2015 Crop Year
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SY Steelhead $ - - - - - - - 12 - Rod 29 15 6 5 6 - 11 10 - Tubbs 06 8 13 10 16 9 - 10 9 - WB Junction . . . . . - 12 6 - AP Legacy - - - 6 14 - 10 - - AP Badger . . . . 5 - 9 - - Imi Bruehl © . . . . . - 8 - - Alpowa $ 63 56 50 13 16 - - - - ORCF 101 42 75 24 10 11 - - - - Tubbs 67 52 53 32 10 - - - - Moro © 5 3 7 10 9 - - - - Lambert 24 15 8 5 7 - - - - Cashup 30 25 17 16 6 - - - - Eden $© 13 8 7 18 5 - - - - SWW Mixtures # 183 326 315 329 250 - - - -
Trifecta Mix . . . . 35 - 57 43 37 Eltan-Tubbs 30 70 75 29 31 - - - - Eltan-Xerpha - - - 20 30 - - - - Rod-Madsen 54 55 38 27 18 - - - - Eltan-Madsen 28 38 31 14 12 - - - - Rod-Tubbs 18 68 60 30 10 - - - - Rod-WB528 1 7 18 34 7 - - - - Other Varieties/Mixes . . . . 107 - 22 24 27
TOTALSCommon Winter 1228 1382 1358 1303 1328 - 1292 1365 1349 Common Spring 192 246 289 256 300 - 270 302 304 Club (winter+spr) 186 131 136 240 240 - 179 172 207
* No variety survey was conducted in 2012.
Production Statistics PNW WQC 2015 Crop Year
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Leading Hard Red Winter & Spring Wheat Varieties in the PNW
2007 2008 2009* 2010 2011 2012* 2013 2014* 2015
acreage in ‘000
Idaho Garland 14 9 - 16 9 - 21 - - Rimrock . . - . . - 20 - - Utah 100 30 24 - 28 22 - - - - Promontory 36 34 - 36 22 - - - - Boundary 59 41 - 13 16 - - - - Eddy 17 34 - 25 15 - - - - Moreland 32 27 - 12 13 - - - - Weston 17 17 - 13 12 - - - - Juniper . . - 6 10 - - - - Bonneville 16 21 - 12 10 - - - - Deloris 17 22 - 6 8 - - - - Declo 11 5 - 17 7 - - - -
Total HRW 280 260 - 214 173 - 156 - -
Jefferson 52 56 - 66 70 - 91 - - Westbred 936 139 142 - 124 123 - - - - Cabernet . . - 9 18 - - - - Westbred 926 13 12 - 7 10 - - - - Tara 2002 25 21 - 14 10 - - - -
Total HRS 250 270 - 258 275 - 169 - -
* No variety survey was conducted in 2009, 2012, 2014, or 2015.
Production Statistics PNW WQC 2015 Crop Year
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Leading Hard Red Winter & Spring Wheat Varieties in the PNWContinued
2007 2008 2009 2010 2011 2012* 2013 2014 2015
acreage in ‘000
Oregon Northwest 553 . - 2 17 18 - 14 10 13 Azimut . . . . . - . - 5 SY Clearstone CL . . . . . - . . 4 Keldin - - - - - - 1 1 3 Colonia . . . . . - . . 1 Brawl CL . . . . . - . . 1 Sinope . . . - 2 - - - - Declo 8 2 5 4 1 - - - - Boundary 12 5 2 1 1 - - - - Paladin . 2 4 4 - - - - - Finley 8 3 2 - - - - - - Other Varieties 9 6 10 11 12 - - 9 -
Total HRW 44 25 24 37 34 - 17 20 28
Buck Pronto . . . - 4 - 1 6 7 Glee . . . . . - . . 7 Jefferson 26 27 17 18 11 - 3 2 7 Kelse/Glee blend . . . . . - . . 5 Solano 2 3 2 6 7 - 3 8 3 Expresso . . . - 6 - 2 - 2 Steelhead . . . . . - . . 1 Kelse . . . . . - . . 1 Yecora Rojo 4 6 3 3 7 - 1 1 - Rockland - - - - - - 1 1 - Hank 1 9 7 6 6 - - - - Cabernet . - 6 4 4 - - - - Express 5 7 2 15 1 - - - - Other varieties 10 9 7 11 15 - 1 3 -
Total HRS 49 67 44 62 61 - 12 21 33
* No variety survey was conducted in 2012.
Production Statistics PNW WQC 2015 Crop Year
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Leading Hard Red Winter & Spring Wheat Varieties in the PNWContinued
2007 2008 2009 2010 2011 2012* 2013 2014 2015
acreage in ‘000 (# denotes that individual varieties are planted together as mixtures)
WashingtonNorwest 553 - - - - 16 - 68 74 44 Keldin - - - - - - - 5 36 Whetstone - - - 1 11 - 37 29 29 Farnum - - - 11 58 - 38 50 29 LCS Azimut - - - - - - 19 12 25 Sprinter - - - - - - - - 13 SY Clearstone 2CL- - - - - - - - 11 WB Arrowhead . . . . . - 8 14 11 Esperia . . . . . - 7 26 - AP 503CL2 . . . . . - 10 16 - Bauermeister 91 75 51 30 11 - 5 - - Declo 33 23 18 11 11 - 3 - - Eddy 82 31 32 34 17 - 3 - - AgriPro Paladin 34 13 12 13 10 - 2 - - Buchanan 45 33 38 26 16 - - - -
Total HRW 410 255 213 222 213 - 215 228 218
Glee . . . . . - 4 41 51 WB Expresso . 1 3 10 16 - 56 34 45 Solano 14 23 18 15 14 - 33 25 26 Buck Pronto 25 20 14 12 17 - 22 21 24 WB 9518 - - - - - - - 9 18 Kelse - - - 1 18 - 46 44 14 SY605CL . . . . . - 10 15 12 WB Fuzion . . . . 10 - 10 11 12 SY Steelhead - - - - - - - - 8 Hollis 16 35 37 26 33 - 5 - 4 Jefferson 15 23 36 29 35 - 21 27 - Cabernet 2 8 8 5 17 - 10 10 - Tara 2002 13 12 28 32 14 - 3 - - Hank 32 41 56 45 20 - - - - Express 19 9 17 6 17 - - - - WB 926 43 56 38 32 10 - - - - Scarlet 17 14 8 8 7 - - - -
Total HRS 234 302 293 277 307 - 224 251 222
* No variety survey was conducted in 2012.
Production Statistics PNW WQC 2015 Crop Year
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Hard White Wheat Varieties in the PNW
2007 2008 2009* 2010 2011 2012* 2013 2014* 2015
acreage in ‘000 ($ denotes spring variety)
Idaho Snow Crest $ 15 10 - 23 16 - 27 - - Klasic $ 31 49 - 60 89 - 24 - - WB Idamax $ . . - 5 14 - - - - Pristine $ 10 11 - 11 - - - - -
Total Hard White 69 77 - 108 135 - 91 - -
* No variety survey was conducted in 2009, 2012, 2014, or 2015.
WashingtonDayn $ - - - - - - - - 5 WB Hartline $ . . . . . - 6 - 3 BR7030 $ - - - 5 13 - 15 30 - Blanca Grande $ 10 5 - - - - - - -
Total Hard White 20 13 12 12 23 - 20 35 8
* No variety survey was conducted in 2012.
Durum Wheat in the PNW
2007 2008 2009 2010 2011 2012 2013 2014 2015
acreage in ‘000Idaho . . . . . - 26 11 - Oregon . . . . . - - - - Washington . . . . . - - - -
Production Statistics PNW WQC 2015 Crop Year
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Cultivar List - Cross Reference Guide
Above CO980894 HRW PI 631449 PVP 200200206Accipiter DH00-18-196 HRW PI 663207 PVP 201100370ACS51084ACS52035AgriPro Legion 99X1009-23 SWWAgriPro Paladin W96-355 HRW PI 643094 PVP 200600240AgriPro Salute 99X1008-02 SWWAlbion GT00123M SWW PI 608582 PVP 9900146Alkabo D96604 DURUM PI 642020 PVP 200600105Alpowa WA7677 SWS PI 566596Alsen ND716 HRS PI 615543 PVP 200100066Alturas IDO526 SWS PI 620631 PVP 200200265Alzada YU894-75 DURUM PI 634820 PVP 200400162Amidon ND606 HRS PI 527682 Anton NW98S097 HWW PI 651044Anza D6923 HRS CItr 15284AP Badger RemPop80-3 SWW PI 658543 PVP 201000078AP Bullseye B02-0081 HRSAP Legacy ORF2BC9800267-0 SWW PI 658008 PVP 200900300AP502 CL CO980889 HRW PI 632374 PVP 200300044AP503 CL2 CLO 3040-5-2 HRW PI 654423 PVP 200800322AP700 CL OSUPOP 28-13 SWW PI 654424 PVP 200800323AP-81 HRSArapahoe NE82656 HRW PI 518591 PVP 8900295Arlin KSSB369-7 HWW PI 564246 PVP 9300123ARS Amber ARS96277L SWW PI 665047ARS Cara ARS97-135-9 Club-W PI 643435ARS Chrystal ARS970075-3C Club-W PI 665049ARS Crescent ARS970163-4C Club-W PI 665048ARS Selbu ARS970161-3L SWW PI 667744 X970161-3LBabe WA8039 SWS PI 656791 PVP 201100010Bannock IDO028 HRS CItr 15318Basin WA7520 SWW PI 601238 PVP 8500177Bauermeister WA7939 HRW PI 634717 PVP 200600245Beamer BZ6W93-481 SWWBearpaw MTS0721 HRW PI 665228 PVP 201200407Betty KS84063-2W HWW PI 612578 PVP 200000155Bighorn 78W296 HRW PI 601204 PVP 8500109BigSky MT9432 HRW PI 619166 PVP 200300290Bill Brown CO01385-A1 HRW PI 653260 PVP 200800327Bitterroot ID92-22407A SWW PI 655042 PVP 200800411
Cultivar Name State Line No.MarketClass PI No. Other Identifier
Cultivar List PNW WQC 2015 Crop Year
- 135 -
- 135
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Cultivar Name State Line No.MarketClass PI No. Other Identifier
Blanca Fuerte 02W500274 HWS PI 655032 PVP 200800398Blanca Grande 96WV53620 HWS PI 631481 PVP 200200240Blanca Royale 02W50076-W HWS PI 655033 PVP 200800399Bliss IDO172 SWS PI 486350Blizzard IDO297 HRW PI 512302BlueJane SWWBobtail OR08047P94 SWW PI 673133 PVP 201400488Bonneville IDO421 HRW PI 557015 PVP 9400231Bonus RSI31206 HRS PI 619428 PVP 9900402Borah IDO0043 HRS CItr 17267Boundary IDO467 HRW PI 603039Brawl CL Plus CO06052 HRW PI 664255 PVP 201200434Bruckstone HRWBruehl WA7833 Club-W PI 606764 PVP 200100258Brundage ID86-14502B SWW PI 599193 PVP 9800376Brundage 96 ID-B-96 SWW PI 631486 PVP 200200245Bruneau ID93-64901A SWW PI 664304 PVP 201200014Buchanan WA7523 HRW PI 532994Buck Pronto T1052 HRS PI 619397 PVP 200100067Butte ND519 HRS CItr 17681Butte 86 HRSBynum MTCL0318 HRW PI 643429 PVP 200600285Byrd CO06424 HRW PI 664257 PVP 201200432Cabernet HRSCal Rojo 00WB80404 HRS PI 651032 PVP 200700443Calorwa WUC657 Club-S PI 566594Carter BZ9W022060 HRWCashup SWW PI 601237 PVP 8500178Cataldo IDO642 SWS PI 642361CDC Falcon 594-4 HRW PI 619610 PVP 200100279CDC Ptarmigan SWWCentennial IDO312 SWS PI 537303 PVP 9000218Cerere HRSChallis BZ692-108 SWSChoteau MT9929 HRS PI 633974 PVP 200400035Chukar WA7855 Club-W PI 628641 PVP 200300326CL502 HRWClear White UC 1361 HWS PI 635044 PVP 200400244ClearFirst SWW PI 636458 PVP 200400053Coda WA7752 Club-W PI 594372Columbia-1 W9123321 HRWConan GSTR 11801 HRS
Cultivar List PNW WQC 2015 Crop Year
- 136 -
- 136
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Cultivar Name State Line No.MarketClass PI No. Other Identifier
Concept 89S88D SWWCuriosity CL+ WA8143 SWW PI 675007 PVP 201500290Curlew UT9325-55 HRWDayn WA8123 HWS PI 666941 PVP 201300130Dash 12 DA998-12 HRS PI 644068 PVP 200700018Daws WA6099 SWW CItr 17419Decade MT0552 HRW PI 660291 PVP 201100096Declo 215-B HRW PI 619419 PVP 200100249Deloris UT2030-32 HRW PI 631447DenaliDG Star DURUMDirkwin IDO106 SWS CItr17745Diva WA8090 SWS PI 660663 PVP 201100268Divide D9715-11 DURUM PI 642021 PVP 200600106Dumas M95-385 HRW PI 619199 PVP 200100218Dune ID9120503A SWWDW IDO513 HRW PI 620629 PVP 200200151Eddy BZ9W96-788-e HRW PI 643423 PVP 200600277Eden WA7902 Club-S PI 630983 PVP 200300264Edwall WA6831 SWS PI 477919Edwin WA7834 Club-W PI 606765Elkhorn ND8933 HRW PI 596352 PVP 9700319Eltan WA7431 SWW PI 536994Erhardt MT8719 HRW PI 564761Ernest Lemaire T-1064 HRS PI 352291Esperia HRWExpedition SD97457 HRW PI 629060 PVP 200400245Explorer MTHW9710 HWS PI 619086 PVP 200300182Express DA984034 HRS PI 573003 PVP 9000012Expresso DA984-034SRR HRS PI 651616 PVP 200800002F1182-M1-10 ClubFairview IDO338 HRW PI 557017Farnum WA7975 HRW PI 638535 PVP 200900327Federation CItr 4734 SWS PI 41080Fergus TR983-239 HRS PI 587198 PVP 9500093Fieldwin IDO087 SWS CItr 17425Finch WA7853 SWW PI 628640 PVP 200300327Fineway FX001B HRW PI 653509Finley WA7773 HRW PI 586757Foote OR880172 SWW PI 599663Fortuna HRS CItr13596Garland UT1706-1 HRW PI 583291 PVP 9400178
Cultivar List PNW WQC 2015 Crop Year
- 137 -
- 137
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Cultivar Name State Line No.MarketClass PI No. Other Identifier
Gary IDO550 HWW PI 620632 PVP 200200152Gene OR8300801 SWW PI 560129 Genou MTS0031 HRW PI 640424 PVP 200500334George GMGQ1 SWW PI 639737 PVP 200500288Glee WA8074 HRS PI 666940 PVP 201300129Glenn ND747 HRS PI 639273 PVP 200500280Goetze ORH010920 SWW PI 655029 PVP 200800393Golden Spike UT1944-158 HWW PI 614813 PVP 200100033Granite HRSGreenville UT9743-42 HRWGrenora D97780 DURUM PI 642022 PVP 200600107Hank BZ992-322 HRS PI 613585 PVP 200000191Hatcher CO980607 HRW PI 638512 PVP 200500340Hatton WA6364 HRW CItr17772Hayden IDO465 HRW PI 608040Heyne KS85W663-42 HWW PI 612577 PVP 200000154Hi-Line MT8402 HRS PI 549275Hill 81 OWW68007-2M6 SWW CItr17954Hiller WA7729 Club-W PI 587026Hollis WA7859 HRS PI 632857Hubbard ID86-10420A SWW PI 632273 PVP 200300007Hyalite MTCL0306 HWW PI 643978 PVP 200600291Idaho 266 IDO266 SWS PI 561074Idaho 352 IDO352 HRW PI 557012Idaho 364 IDO364 HRW PI 578276Idaho 377s IDO377s HWS PI 591045 PVP 9500250Idaho 443 IDO443 HRW PI 578277Idaho 444 IDO444 HRW PI 578278Idaho 472 IDO472 SWS PI 592987IDO442 IDO442 HRW PI 557016IDO488 IDO488 SWS PI 592986IDO545 IDO545 HRS PI 632710IDO556 IDO556 Club-S PI 620633 A91329S-22IDO562 IDO562 HRW PI 632711IDO563 IDO563 SWS PI 620634 A95631-S-Js-4-2IDO569 IDO569 SWS PI 620635IDO571 IDO571 HRW PI 620636 A781011W-1-4IDO576 IDO576 SWS PI 620637 A9495W-G-1IDO580 IDO580 HWS PI 620638 A96203S-D-11IDO586 IDO586 HWS PI 632713IDO587 IDO587 SWW PI 634567 PVP 200400096IDO602 IDO602 HRS PI 620628 A93324S-76kbr
Cultivar List PNW WQC 2015 Crop Year
- 138 -
- 138
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Cultivar Name State Line No.MarketClass PI No. Other Identifier
IDO623 IDO623 SWWIDO629 IDO629 SWS-waxy PI 642365 AOO149S-4IDO630 IDO630 SWS-waxy PI 642364 A99139-wxy-A-1IDO644 IDO644 SWS PI 660549 A97067S-C-3IDO686 IDO686 SWS PI 660561 A01605S-B-1-4IDO687 IDO687 SWS PI 660562 A99038S-H-1IDO702 IDO702 HRS PI 660563 A99372S-F-10Ike KS89H48 HRW PI 574488 PVP 9400149Imi Bruehl Club-WIona IDO492 HRS PI 618734Ivory OR850513 HWW PI 599664Jagalene W98-362 HRW PI 631376 PVP 200200160Jagger KS84063-9-39-3 HRW PI 593688 PVP 9500324Jake HRSJasper WA8169 SWWJD WA8047 Club PI 656790 PVP 201100009Jedd BZ9M03-1044 HRS PI 653530 PVP 200800169Jefferson IDO462 HRS PI 603040Jerome IDO566 HRS PI 632712 PVP 200400097Jerry ND9257 HRW PI 632433Joaquin YU999-178 HRS PI 644066 PVP 200700016Jubilee IDO525 SWS PI 614839 PVP 200100167Judee MTS0713 HRW PI 665227 PVP 201200161Judith MT8039 HRW PI 584526Juniper IDO575 HRW PI 639951Kaseberg OR2071628 SWW PI 669570 PVP 201300487Keldin ACS55017 HRW PI 669490 PVP 201300462Kelse WA7954 HRS PI 653842 PVP 200900351Kern HRS PI 612142 PVP 200000047Klasic NKF08022 HWS PI 486139 PVP 8200095Kronos D03-21 DURUM PI 576168 PVP 9400033Kulm ND671 HRS PI 590576 PVP 9500233KW9043 KW9043 SWW PI 639106Ladd OR2070870 SWW PI 669569 PVP 201300486Lakin KS96HW115 HWW PI 617032 PVP 200200049Lambert ID85-153 SWW PI 583372Lassik HRS PI 653535 PVP 200800176LCS Albany HRSLCS Artdeco NSA06-2153A SWW PI 667102 PVP 201300198LCS Atomo HWS PI 673944 PVP 201500011LCS Azimut HRWLCS Colonia HRW PI 673087 PVP 201400489
Cultivar List PNW WQC 2015 Crop Year
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Cultivar Name State Line No.MarketClass PI No. Other Identifier
LCS Evina HRWLCS Jet NSA10-7208 HRWLCS Powerplay 09FSP18 HRS PI 665019 PVP 201200204LCS Star 08SB0658-B HWS PI 673945 PVP 201500012Ledger BZ9W96-788-d HRW PI 642315 PVP 200600063Leona Waxy-SLevante DURUMLewjain WA6363 SWW CItr 17909LHS IDO835 HWW PI 660547Lolo IDO533 HWS PI 614840Louise WA7921 SWS PI 634865 PVP 200500311Lucin-CL UT10322 HWW PI 663156 PVP 201100464Macon WA7899 HWS PI 617072 PVP 200200130MacVicar ORF75336 SWW PI 552427Madsen WA7163 SWW PI 511673 Maestrale DURUMMaier D89135 DURUM PI 607531 PVP 9900265Malbec RSI50603 HRSMalcolm ORCW8113 SWW PI 497672Manning UT89099 HRW CItr 17846Mary OR2040726 SWWMasami WA7916 SWW PI 634715 PVP 200600244Matt D95-434 DURUM PI 614136 PVP 200000301McNeal MT8849 HRS PI 574642MDM WA7936 HWW PI 634716 PVP 200600246Mel CDH01 Club-W PI 636459 PVP 200400052Mela CL+ WA8155 SWW PI 675008 PVP 201500291Melba WA8193 Club-SMeridian IDO360 HRW PI 557013 PVP 9300027Merrill SWSMillennium NE94479 HRW PI 613099 PVP 200100236MJ-4 MJ-4 SWWMJ-9 MJ-9 SWWML455 ('455') ML107455 HWS PI 607570 PVP 9900251Mohler BU6W93-477 SWW PI 635996 PVP 200400304Moreland IDO517 HRW PI 620630 PVP 200200266Morgan HRWMoro AUS 11865 Club-W CItr 13740MT1159CL MTCL01159 HRW PI 641221 PVP 200500347MTHW9420 HWS PI 612605 PVP 200000138Neeley IDO158 HRW CItr 17860New Dirkwin UC1667 SWS PI 664268 PVP 201100455
Cultivar List PNW WQC 2015 Crop Year
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Cultivar Name State Line No.MarketClass PI No. Other Identifier
Newana MT7156 HRS CItr 17430Nick BZ698-31 SWS PI 638697 PVP 200500144Normano DURUMNorris MTCL0316 HRW PI 643430 PVP 200600286Norstar WT80 HRW CItr 17735Norwest 553 ORN00B553 HRW PI 655030 PVP 200800394NuDakota BC97ROM-50W HWW PI 643089 PVP 200600235NuFrontier W94-480W HWW PI 619089 PVP 200100199NuHills W98-363 HWW PI 633916 PVP 200300337NuHorizon M95-610W HWW PI 619198 PVP 200100217NuPlains N94L205 HWW PI 605741 PVP 200100266NuSky MTW9441 HWW PI 619167NuWest MT7811 HWW PI 586806 PVP 9600342NW#10 HRSONeal BZ999-592 HRS PI 659480 PVP 201000272ORCF-101 OR2010051 SWW PI 633765 PVP 200300286ORCF-101R ORI2060306 SWWORCF-102 OR2010007 SWW PI 641787 PVP 200500337ORCF-103 ORI2042037 SWW PI 658153 PVP 200900464ORSS-1757 OR9801757 SWW PI 641786 PVP 200500336Otis WA7931 HWS PI 634866 PVP 200500312Otto WA8092 SWW PI 667557 PVP 201300360Outlook MT9874 HRS PI 632252 PVP 200400008Owens IDO185 SWS CItr 17904Paha WA4966 Club-W CItr14485Palomino W96-359W HWW PI 648023 PVP 200700247Patwin UC 1419 HWS PI 643981 PVP 200600297Paul MT9426 HRW PI 640425 PVP 200500335Penawawa WA6920 SWS PI 495916Peregrine DH99-37-100 HRW PI 663208 PVP 201100371Plata 96WV54013-W HWS PI 631482 PVP 200200241Pomerelle IDO448 SWS PI 592983Pondera MT479 HRS CItr 17828Powerplay 10Fx Inc.1 HRSPromontory UT1567-51 HRW PI 555458 PVP 9100244Pronto T0001052 HRS CItr 14078Prowers 99 HRW PI 612420 PVP 200000315Pryor BZ9W96-919 HRW PI 634564 PVP 200400072Puma WA8134 SWW PI 670038 PVP 201400085Quantum 542 Q542 SWWQuantum 7817 XWH1017 SWWQCB36 OR9900553 SWW PI 658244
Cultivar List PNW WQC 2015 Crop Year
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Cultivar Name State Line No.MarketClass PI No. Other Identifier
Rampart MT592042 HRW PI 593889Reeder ND 695 HRS PI 613586 PVP 200000211Rely WA7527 Club-W PI 542401Residence CEBECO01 HRW PI 628987 PVP 2002000067Rick UT541774 HRS PI 614834Rimrock ACS52025 HRW PI 664271 PVP 201100463Ripper CO00016 HRW PI 644222 PVP 200700302Rjames GMGQ2 SWW PI 639736 PVP 200500287Rocky NAPB 1316-76 HRW CItr17879 PVP 7800013Rod WA7662 SWW PI 558510 Rohde OR855 Club-W PI 562529 Rosalyn OR2071071 SWW PI 673132 PVP 201400487RSI 220 SWS PI 584322 PVP 9400282Rudy CI4873 SWW CItr 4873Rulo WA7622 Club-W PI 578137Saragolla DURUMSaxon N93-3026 HRS PI 608714 PVP 9800360Scarlet WA7802 HRS PI 601814 PVP 200000190Scarlet '09 WA8034 HRSScholar MT9433 HRS PI 607557 PVP 200000144Semper CEBECO02 HRW PI 628988 PVP 200200068Simon ID9134302A SWW PI 636132 PVP 200500001Skiles ORH010085 SWW PI 658154 PVP 200900465Skookum ML042-409-1,5 SWSSnow Crest BZ998-247W HWS PI 642376 PVP 200600162Snowmass CO03W054-2 HWWSpillman WA7075 HRS PI 506350 Sprinter WA8118 HRW PI 671896 PVP 201400223Stephens OR332 SWW CItr 17596 Striker CA9W07-818 HRW PI 660653 PVP 201100049Summit HRS PI 358720Sunstar 50-30 SWSSunstar II SDM2 HRS PI 559378 PVP 9200035Sunstar Promise SDM406 SWS PI 585232 PVP 9500069Survivor IDO332 HRW PI 509503SY 107 03PN107#3 SWW PI 664948 PVP 201200115SY 483 MH07-7483 SRW PI 664947 PVP 201200114SY 901 MC07*7001W SWW PI 664944 PVP 201200111SY Basalt SY240R HRS PI 672584 PVP 201400335SY Coho SY40292R HRSSY Capstone 03W10348 HWS PI 665404 PVP 201200245SY Clearstone CL2 HRW
Cultivar List PNW WQC 2015 Crop Year
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Cultivar Name State Line No.MarketClass PI No. Other Identifier
SY Harrison B05*0154 SRW PI 664946 PVP 201200113SY Ovation 03PN-108#21 SWW PI 662047 PVP 201100387SY Selway SY3001-2 HRSSY Steelhead 97S0621-05 HRS PI 667769 PVP 201300338SY Teton SY0136 HWSSylvan UT002464 HRS PI 578867Symphony TV10982-1 HRW PI 583754 PVP 9400220Tammy W696-000 HRS PI 601288 PVP 8600038Tara 2002 WA7824 HRS PI 617073 PVP 200200129Temple OR92CL0054 Club-W PI 599665Tempo HRS PI 428535Tiber MT8003 HRW PI 517194Treasure IDO248 SWS PI 468962Trego KS95HW62-6 HWW PI 612576 PVP 200100117Tubbs OR939526 SWW PI 629114 PVP 200300287Tubbs 06 OR939526-05 SWW PI 651023 PVP 200700423TX97F4-33-1B HRWUI Alta Blanca IDO628 HWS PI 642378UI Cataldo IDO642 SWS PI 642361UI Darwin IDO604 HWW PI 639953 UI Lochsa IDO597 HWS PI 639952UI Pettit IDO632 SWS PI 642363UI Platinum IDO694 HWS PI 672533 PVP 201400419UI Silver IDO658 HWW PI 658467 PVP 201400011UI SRG IDO656 HRW PI 660546UI Stone IDO599 SWS PI 660550 PVP 201300342UI Whitmore IDO671 SWS PI 660548UI Winchester IDO578 HRS PI 642362UICF-Brundage ID02-859 SWW PI 660543 PVP 201100031UICF-Grace IDO651 HWW PI 658468 PVP 201000086UICF-Lambert ID99-435 SWW PI 660544 PVP 201100008UICF-Orca ID99-419 SWWUtah 100 UT1650-150 HRW PI 594920Utopia DOI933 DURUM PI 608756 PVP 9900209Vandal IDO341 HRS PI 546056 PVP 9100144Vanguard MTSF2238 HRW PI 593891Vanna BZ684023 SWS PI 587199 PVP 9500094Vida MT0245 HRS PI 642366 PVP 200600225Vista NE87615 HRW PI 562653 PVP 9300284Volt ACS52610 HRS PI 655039 PVP 200800407WA7811 WA7811 HWW PI 636367 VH094487WA7832 WA7832 SWW PI 636368 VH092245
Cultivar List PNW WQC 2015 Crop Year
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Cultivar Name State Line No.MarketClass PI No. Other Identifier
WA7870 WA7870 SWW PI 636370 VH094755WA7970 WA7970 SWW PI 645606 J00C0014WA7971 WA7971 SWW PI 645607 J00C0029WA7995 WA7995 HRS PI 638536WA7998 WA7998 HRS PI 638537WA8059 WA8059 SWS PI 661152Wahoo NE94654 HRW PI 619098 PVP 200100237Waikea BZ98-447W HWS PI 648029 PVP 200700256Wakanz WA7183 SWS PI 506352Wanser AUS10692 HRW CItr 13844Wawawai WA7712 SWS PI 574538 Waxy-Pen WA7996 Waxy PI 63779 PVP 200600005WB 1020M BZ6WM02-1020 SWW PI 655031 PVP 200800397WB 1035CL+ BZM06-1001 SWS PI 665495 PVP 201200399WB 1066CL BZ6WM04-1066 SWW PI 664099 PVP 201100477WB 1070CL BZWM04-1070 SWW PI 664092 PVP 201100470WB 1081CL+ BZ6WM06-1081 SWW PI 669998 PVP 201300488WB 112 XY04-112 SRW PI 664097 PVP 201100475WB 139 WB-139 SRW PI 664096 PVP 201100474WB 196 ZX04-196 SRW PI 664095 PVP 201100473WB 249 LA02-249 SRW PI 664094 PVP 201100472WB 456 BU6W99-456 SWW PI 658148 PVP 200900445WB 470 WPB90470 SWW PI 599335 PVP 9700398WB 523 BU6W00-523 SWWWB 528 BZ6W98-528 SWW PI 643142 PVP 200600273WB 926 RC 80-8 HRSWB 936 PH986-61 HRS PI 587200 PVP 9500095WB 1529 BZ6W07-427 SWW PI 671989 PVP 201400230WB 1604 BZ6W07-458 SWW PI 671990 PVP 201400231WB Arrowhead ML9W05-2501 HRW PI 664101 PVP 201100479WB Cedar HRW PI 661996 PVP 201100378WB Challis SWSWB Fuzion BZ901-717 HRS PI 661160 PVP 201100306WB Grainfield HV9W06-509 HRW PI 665062 PVP 201200153WB Gunnison BZ902-413R HRS PI 665064 PVP 201200155WB Hartline BZ903-445WP HWS PI 665065 PVP 201200156WB Idamax BZ904-336WP HWS PI 661159 PVP 201100305WB Joaquin Oro SJ909-369 HRS PI 664098 PVP 201100476WB Junction BZ6W02-616 SWW PI 664100 PVP 201100478WB Matlock CA9W07-817 HRW PI 661215 PVP 201100362WB Mayville CA907-827 HRS PI 661061 PVP 201100266WB Mead YU802-4 DURUM PI 664091 PVP 201100469
Cultivar List PNW WQC 2015 Crop Year
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Cultivar Name State Line No.MarketClass PI No. Other Identifier
WB Paloma BZ904-331WP HWS PI 659489 PVP 201000293WB Patron YU908-017 HRS PI 664090 PVP 201100468WB Perla SJ909-371 HWS PI 664089 PVP 201100467WB Prestea BZ903-461W HWS PI 665061 PVP 201200152WB Pristine BZ991-408 HWS PI 613581 PVP 200000180WB Quake BZ9W05-2043 HRW PI 664093 PVP 201100471WB Redhawk HV9W06-727 HRS PI 665063 PVP 201200154WB Rockland SJ908-247 HRS PI 659487 PVP 201000291WB Snow Crest BZ998-24W HWSWB Tucson ML9W05-2506 HRW PI 664088 PVP 201100466Weatherford OR898120 SWW PI 602861 PVP 9900341Westbred 906R HRS PI 483455 PVP 8000078Weston ID74-55-20 HRW CItr 17727Whetstone W98-355 HRWWhit WA8008 SWS PI 653841 PVP 200900350Whitebird IDO392 SWS PI 592982Winsome OR4870453 HWS PI 613177 PVP 200100111Xerpha WA7973 SWW PI 645605 PVP 200900289Yamhill COR61-1227-66-7 SWW CItr 14563Yecora Rojo Bluebird HRS CItr 17414Yellowstone MT00159 HRW PI 643428 PVP 200600284Zak WA7850 SWS PI 607839 PVP 200100257Zeke WPB87331 HRS PI 607548 PVP 9900231
Cultivar List PNW WQC 2015 Crop Year
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Pacific Northwest Wheat Quality Council, Officers, 2015
Technical Board Dale Clark, Chair Pat Donahue, Vice Chair Claudia Carter, Secretary Juliet Marshall, Treasurer Craig F. Morris, Ex Officio
Program Committee (representing) Doug Engle, Chair Technical Board members Arron Carter (breeders) Reuben McLean & Domenico Cassone (collaborators) Andrew Ross, Chair, PNW Section AACCI Jay Noller, Administrative Coordinator, WERA-1009 Dana Herron (Tri-State Wheat Commissions) Steve Wirsching, U.S. Wheat Associates
Pacific Northwest Section AACC International, Officers 2015 Cathy Butti, Chair Deanna Nash, Past Chair Hayley Butler, Vice-Chair Craig F. Morris, Treasurer Claudia Carter, Secretary
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Pacific Northwest Wheat Quality Council Charter & Mission
Adopted January 19, 2012
Mission, Policy, and Operating Procedure
The mission of the Pacific Northwest Wheat Quality Council (PNW WQC) is to provide a forum for leadership and communication in promoting continuous quality improvement among the various elements of the community of Pacific Northwest wheat interests. The PNW WQC will provide an organization structure to evaluate the quality of experimental lines and cultivars that may be grown in the traditional growing regions of the Western United States. The PNW WQC also will establish other activities as requested by the membership. The PNW WQC is an autonomous unit of AACC International, and operates under the direction and supervision of the Technical Board with the advice and counsel of the Tri-State wheat commissions of Washington, Oregon and Idaho, and U.S. Wheat Associates.
ObjectivesEncourage wide participation by all members of the wheat industry active in the Western U.S. Determine, through professional consulting expertise, the end-use quality parameters and ranges that adequately describe the performance characteristics that members seek in new and existing cultivars. Promote the enhancement of wheat quality in new cultivars. Emphasize the importance of communication across all sectors and provide resources for education on the continuous quality improvement and utilization of hard and soft wheat. Encourage the organizations vital to wheat quality enhancement to continue to make positive contributions through research and communications. Offer advice and support for Federal, State and private wheat quality laboratories in the region.
MembershipThe membership of the PNW WQC will consist of those registrants attending the annual collaborative baking technical conference (‘Annual Meeting’).
PNW WQC Technical Board The Technical Board shall be the administrative unit responsible for managing the functions of the PNW WQC. The Technical Board shall consist of four members elected from the membership. Officers of the Technical Board shall consist of a Chair, Vice-Chair and Secretary, each to serve a one-year term; and a Treasurer who may serve for up to three consecutive years.
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The Director of the Western Wheat Quality Laboratory shall serve as an ExOfficio member of the Technical Board with no term limit. Terms for elected officers start the day after the annual meeting of the PNW WQC. The Vice-Chair generally replaces the Chair at the conclusion of the Chair’s term and the Secretary generally replaces the Vice-Chair at the conclusion of the Vice-Chair’s term. Normally only the Secretary shall be elected annually at the Annual Meeting of the PNW WQC by nomination and majority vote; and the Treasurer as appropriate.Any eligible member may be reelected after being out of office for one year. Vacancies that occur during the term of office of the members of the Technical Board shall be filled by nomination and consensus vote of the remaining members of the Technical Board. The appointee will serve the remaining term of the vacancy. Exceptions to the above may be granted if voted on by the Technical Board or by majority vote of the PNW WQC at the annual meeting.
Duties of the Technical Board The Chair shall be responsible to establish a meeting place and preside at all meetings of the Technical Board and selected elements of the PNW WQC Annual Meeting.The Vice-Chair shall preside at meetings in the absence of the Chair and assume such duties as may be assigned by the Chair of the Technical Board. The Secretary shall be responsible for taking minutes of the Technical Board meetings. The Treasurer will maintain a record of income and expenditures, and shall receive and disburse funds following the actions directed by the Technical Board in furtherance of the aims of the PNW WQC. The Treasurer shall make available to the membership a full accounting of finances at the Annual Meeting, such accounting shall become a part of the minutes.
CompensationTechnical Board members shall serve without compensation.
IndemnityThe Technical Board members shall be indemnified against personal liability and be included under the AACCI Board insurance. The cost of said insurance to be a legitimate expense of the PNW WQC.
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Fiscal Accounting, Income and Disbursement PNW WQC funds will be maintained at AACCI Headquarters and available for review upon written request. Income will be deposited with AACCI, and disbursements made by AACCI upon written request from the PNW WQC Treasurer. The Technical Board will authorize the paying of expenses related to the Annual Meeting and other functions relevant to the aims and operations of the PNW WQC.
Finances and Budget The operating expenses of the PNW WQC may come from various sources at the discretion and approval of the Technical Board. These sources are typically Annual Meeting registrations and contributions from the Tri-State Wheat Commissions and industry donors. The budget shall be presented to the membership for review and approval at the Annual Meeting. The successful operation of the PNW WQC is founded on the principle of substantial ‘in-kind’ contributions of members; no accounting of in-kind contributions shall be made.
AmendmentsAmendments to the policy and operation procedure of the PNW WQC can be made by majority vote of the PNW WQC members. The proposed changes must be submitted in writing and must be in the hands of the membership two weeks prior to voting on the change.
PNW WQC Program Committee
Committee Purpose A committee entitled “PNW WQC Program Committee” shall be established and consist of the four Technical Board members and additional PNW WQC members as deemed appropriate. Members shall include, but not be limited to:
The Director of the USDA Western Wheat Quality Laboratory One wheat breeder from the Western U.S. One collaborator from the wheat milling or baking industries A Program Chair, appointed by the Technical Committee, who is generally responsible for coordinating wheat sample acquisition/submittal, pilot flour milling, flour distribution to cooperators, data collection, and report compilationThe current Chair of the Pacific Northwest Section of AACC InternationalThe Administrative Coordinator of WERA-1009A representative of the Tri-State Wheat CommissionsThe West Coast Director of U.S. Wheat Associates
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ResponsibilitiesEstablish procedures and requirements for sample origination, production, handling, evaluation and reporting of the Collaborative Testing Program Approval of samples submitted by Western U.S. wheat breeders The milling and reporting of the experimental and check samples Distribution of samples to cooperators (companies willing to conduct testing and baking evaluations on the samples prepared) Approval of cooperators to participate in the Collaborative Testing Program Preparation of an annual quality report Establish the program of the Annual Meeting
SamplesEach breeder shall have the privilege of proposing the submission of experimental test lines and check cultivar(s) each year for evaluation. The maximum number of samples, and their allocation will be determined by the Program Committee. All deadlines, minimum sample size and other practical constraints will be set at the discretion of the Program Committee.
Annual Meeting The Annual Meeting of the PNW WQC shall be established with the input of the membership at the conclusion of the previous Annual Meeting. The Program Committee will establish the Annual Meeting time and place utilizing the recommendations to the extent possible. The purpose of the Annual Meeting shall be to openly present and discuss the results of the Collaborative Testing Program, discuss quality issues important to the wheat industry of the Western U.S., elect board members and carry on other business as required by the PNW WQC. Participating cooperators shall return evaluation data and other relevant information by the date set by the Program Committee to be included in the Annual Meeting program. The Program Committee is encouraged to coordinate the Annual Meeting with complementary activities of the Pacific Northwest Section of AACC International and WERA-1009. The Technical Board may establish other meetings determined to be necessary.
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Pacific Northwest Wheat Quality Council Charter & Mission Amendment No. 1
Adopted, January 25, 2013 Scottsdale, Arizona
As per the PNW WQC Charter:
“AmendmentsAmendments to the policy and operation procedure of the PNW WQC can be made by majority vote of the PNW WQC members. The proposed changes must be submitted in writing and must be in the hands of the membership two weeks prior to voting on the change.”
Proposed Amendment No. 1.
Termination and Liquidation Upon majority vote of the General Membership, the PNW WQC may be terminated, no sooner than 90 days after such vote. Upon such action the Executive Committee shall pay all outstanding obligations, liquidate all assets, and close all bank accounts. Disbursements shall first fulfill all existing written agreements The residue of assets shall be disbursed in the following manner:
1) Donation in whole or in part to the Student Travel Fund of AACC International 2) Disbursement to one or more not-for-profit entities for the expressed purpose of
advancing wheat grain quality in the Pacific Northwest; such disbursement(s) shall be approved by a majority vote of returned ballots from the General Membership.
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