draft 2016 meeting book - washington state university · kim harper usda-federal grain inspection...

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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- 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


Brundage 96 SWW

OR9900553 SWWZak SWS

Weatherford SWW

Finch SWW

Jubilee SWS


- 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


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


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


Bitterroot SWW

ORCF-102 SWW

ORSS-1757 SWW

Alturas SWS

Masami SWW

Louise SWS


- 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


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


Bitterroot SWWSkiles SWW

ORCF102 SWW

Xerpha SWW

UI Cataldo SWS

Cara Club


- 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


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


Diva SWS

ORCF103 SWW

Xerpha SWW

Bruneau SWW

Goetze SWW

AP Legacy SWW


- 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


Due to 2013 U.S. Government shutdown no

OVA varieties will be available for analysis.


- 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


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.


- 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.


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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.


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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


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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


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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,


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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


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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.


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145

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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


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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



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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



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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



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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



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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



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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



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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


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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



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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



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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



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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



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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



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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



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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


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



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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


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



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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

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16 SWH

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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

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ery

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qual

to C

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elle

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me

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ter t

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al to

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337

Goo

d7

Spr

ead

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07

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e sp

read

, min

imal

che

ckin

g

HU

FFM

AN

SW

W

1634

7G

ood

6S

prea

d 85

.00

7

CR

ES

CE

NT

CLU

B16

357

Goo

d9

Spr

ead

97.8

09

Bes

t spr

ead

in G

roup

16,

min

. che

ck.

KA

SE

BE

RG

SW

W

1636

7G

ood

8S

prea

d 91

.40

6M

inim

al c

heck

ing

WH

ITS

WS

16

377

Goo

d5

Spr

ead

81.8

06

Min

imal

che

ckin

gH

ighe

st p

rote

in in

gro

up 1

6

AR

TDE

CO

SW

W

1638

7G

ood

4S

prea

d 69

.80

4W

orst

spr

ead

in G

roup

16

BO

BTA

ILS

WW

16

397

Goo

d6

Spr

ead

85.2

06

Min

imal

che

ckin

gLo

wes

t pro

tein

in g

roup

16

TRIF

EC

TAS

WW

16

407

Goo

d5

Spr

ead

78.0

06

Min

imal

che

ckin

g

AD

M M

illin

gEn

d-Pr

oduc

t Eva

luat

ion

PNW

WQ

C 2

015

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 151112046 Group 3 - SWS 4 8.73 49.61 80.59 107.9 65.87


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 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


Open Soft SL Crmy SL Dull Good


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


Open Soft BrightWhite Good




Open Soft BrightWhite Soft





Overland Park 11/12/2015 151112060 Group 9 - HRS 18 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


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




Open Soft Creamy Tough


Open Soft Creamy Tough

Overland Park 11/12/2015 151112069 Group 13 - HWS 27 57 18 2875 Slightly








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









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

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

Com

men

ts

Mitigati

ng

Physic

al/Che

mical

Propert

ies&Com

ments

WA

8187

SW

W

11

Coo

kie

5ac

cept

able

55

WS

U U

I HU

FFM

AN

SW

W

22

Coo

kie

5ac

cept

able

55

BR

UN

EA

UX

SW

W

23

Coo

kie

5ac

cept

able

66

SY

3024

-2S

WS

3

4C

ooki

e5

acce

ptab

le6

6

LOU

ISE

XS

WS

3

5C

ooki

e5

acce

ptab

le6

6

ME

LBA

CLU

B4

6C

ooki

e5

acce

ptab

le7

7

JDX

CLU

B4

7C

ooki

e5

acce

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le7

7

WA

8180

HR

W

58

Bre

ad6

optim

um6

optim

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optim

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w s

tabi

lity

FAR

NU

MX

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W

59

Bre

ad5

slig

htly

wea

k5

fair

5fa

irlo

w s

tabi

lity

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TH

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6

10B

read

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good

high

sta

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y

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ES

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HR

W

611

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good

7go

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lity

OR

2100

081H

HW

W

712

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optim

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gh s

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lity

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ES

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light

ly ta

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8

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read

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KW

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001

HR

S

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htly

wea

k; s

light

ly ta

cky

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poor

K07

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htly

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ly ta

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ir4

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sta

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y

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RLO

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HR

S

920

Bre

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optim

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good

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w s

tabi

lity

10S

B00

87-B

H

RS

10

21B

read

6op

timum

7go

od7

good

BU

CK

PR

ON

TO

X

HR

S

1022

Bre

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optim

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grea

t8

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t

SY

3051

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RS

11

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read

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ight

ly s

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eat

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eat

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sta

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y

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STE

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EA

D

X

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S

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Bre

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htly

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ng8

grea

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t

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GA

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RS

12

25B

read

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ight

ly s

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eat

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CLA

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S

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htly

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k6

optim

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optim

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H

WS

13

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read

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good

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LATI

NU

M

X

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S

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optim

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good

7go

od

WB

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S

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good

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tabi

lity

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OW

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ES

T

XH

WS

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read

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ight

ly s

trong

8gr

eat

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eat

high

sta

bilit

y

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S

1531

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optim

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optim

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optim

umhi

gh s

tabi

lity

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WS

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read

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ight

ly s

trong

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eat

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eat

high

sta

bilit

y

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OS

WW

16

33C

ooki

e5

66

high

est s

tabi

lity

for S

oft W

heat

HU

FFM

AN

SW

W

1634

Coo

kie

56

6

CR

ES

CE

NT

CLU

B16

35C

ooki

e5

8hi

ghes

t spr

ead/

heig

ht ra

tio8

low

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


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


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


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


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:





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

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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


157(ck)

7.9

0.41

54.8

96.2

71.4

75.3

0.45

Lowgluten

potential,no


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 20


WQC 21

Limagrain Cereal Seeds Mixograph Charts PNW WQC 2015 Crop Year

- 70 -

- 70

-




WQC 31 WQC 32


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,

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- 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

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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

-9G

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

3G

roup

7

7H

WW

9.8

14.3

74

59.2

59.2

5.50

825

44

216

5827

15-1

4G

roup

7

7H

WW

10.7

14.3

05

60.7

60.7

4.50

880

43

316

5828

15-1

5G

roup

7

7X

HR

W10

.214

.95

559

.959

.96.

5095

05

32

1658

2915

-16

Gro

up 8

8

HW

W10

.114

.66

359

.859

.82.

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

0G

roup

9

9X

HR

S11

.714

.66

462

.562

.53.

2510

355

53

1658

3415

-21

Gro

up 1

010

HR

S11

.614

.59

462

.363

.34.

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

212

HR

S13

.714

.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

.161

.13.

7588

53

43

1658

4215

-29

Gro

up 1

414

HW

S10

.914

.14

561

.263

.25.

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

1G

roup

15

15H

WS

11.6

14.7

54

62.3

66.3

5.50

970

34

216

5845

15-3

2G

roup

15

15X

HW

S11

.514

.68

462

.165

.15.

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

oaf/R

.Noo

dle

6G

ood

4.5

Goo

d no

odle

col

or a

nd s

tabi

lity,

S

ofte

r tex

ture

44.

45

KW

HR

001

HR

S

918

Pup

Loa

f4

Sla

ck5

Sm

alle

r vol

ume

than

che

ck4.

8W

orse

bre

ad th

an c

heck

K07

0526

HR

S

919

Pup

Loa

f6

Goo

d5.

5S

light

ly s

mal

ler v

olum

e th

an c

heck

5.6

Equ

ival

ent t

o ch

eck

BA

RLO

WX

HR

S

920

Pup

Loa

f6

Goo

d5.

55.

6

10S

B00

87-B

HR

S

1021

Pup

Loa

f6

Goo

d5.

5E

quiv

alen

t to

chec

k5.

6E

quiv

alen

t to

chec

kE

quiv

alen

t bre

ad w

/ 2.4

%

less

flou

r pro

tein

BU

CK

PR

ON

TO

X

HR

S

1022

Pup

Loa

f6

Goo

d5.

55.

6S

Y30

51-9

HR

S

1123

Pup

Loa

f6

Goo

d6

Sm

alle

r vol

ume

than

che

ck6

Slig

htly

wor

se b

read

than

che

ckS

Y S

TEE

LHE

AD

XH

RS

11

24P

up L

oaf

6G

ood

6.5

6.4

EA

GA

NH

RS

12

25P

up L

oaf

6G

ood

7B

igge

r vol

ume

than

che

ck6.

8B

ette

r bre

ad th

an c

heck

DU

CLA

IRX

HR

S

1226

Pup

Loa

f6

Goo

d5.

55.

6

IDO

1203

S-A

HW

S

1327

Pup

Loa

f/R.N

oodl

e6

Goo

d4

Ok

nood

le te

xtur

e, B

ad c

olor

, G

ood

colo

r sta

bilit

y5

Slig

htly

big

ger v

olum

e th

an c

heck

4.6

Equ

ival

ent t

o ch

eck

UI P

LATI

NU

MX

HW

S

1328

Pup

Loa

f/R.N

oodl

e6

Goo

d4

Sof

ter t

extu

re, G

ood

colo

r and

co

lor s

tabi

lity

54.

6

WB

7328

HW

S

1429

Pup

Loa

f/R.N

oodl

e6

Goo

d6

Ok

nood

le te

xtur

e, G

ood

colo

r an

d st

abili

ty6

Slig

htly

sm

alle

r vol

ume

than

che

ck6

Muc

h be

tter n

oodl

e an

d sl

ight

ly

wor

se b

read

than

che

ck

SN

OW

CR

ES

TX

HW

S

1430

Pup

Loa

f/R.N

oodl

e4.

5S

light

ly b

ucky

3B

ad c

olor

, Goo

d co

lor s

tabi

lity,

S

oft t

extu

re6.

54.

55

WB

7589

HW

S

1531

Pup

Loa

f/R.N

oodl

e6

Goo

d3

Bad

col

or, S

oft t

extu

re5.

5S

mal

ler v

olum

e th

an c

heck

4.3

Wor

se th

an c

heck

KLA

SIC

XH

WS

15

32P

up L

oaf/R

.Noo

dle

6G

ood

4O

k no

odle

text

ure,

Bad

col

or,

Goo

d co

lor s

tabi

lity

65

OTT

OS

WW

16

33S

pong

e C

ake

44

HU

FFM

AN

SW

W

1634

Spo

nge

Cak

e6

Sof

t tex

ture

, Goo

d vo

lum

e6

CR

ES

CE

NT

CLU

B16

35S

pong

e C

ake

5G

ood

volu

me

5

KA

SE

BE

RG

SW

W

1636

Spo

nge

Cak

e7.

5V

ery

soft

text

ure,

Goo

d vo

lum

e7.

5Th

e be

st c

ake

of a

llLo

wes

t flo

ur p

rote

in a

t 6.5

%

WH

ITS

WS

16

37S

pong

e C

ake

4.5

4.5

AR

TDE

CO

SW

W

1638

Spo

nge

Cak

e5

Sof

t tex

ture

, but

flat

ext

erio

r5

BO

BTA

ILS

WW

16

39S

pong

e C

ake

5.5

Sof

t tex

ture

5.5

TRIF

EC

TAS

WW

16

40S

pong

e C

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

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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

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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

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CR

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24 h

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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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.121

.220

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0 hr

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USDA-ARS Hard Winter Wheat Quality Laboratory Mixograph Charts PNW WQC 2015 Crop Year

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USDA-ARS Hard Winter Wheat Quality Laboratory Mixograph Charts PNW WQC 2015 Crop Year

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USDA-ARS Hard Winter Wheat Quality Laboratory Bread Pictures PNW WQC 2015 Crop Year

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PNW WQC 1532

USDA-ARS Hard Winter Wheat Quality Laboratory Bread Pictures PNW WQC 2015 Crop Year

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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; [email protected]

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).

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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.

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InstitutionColorado State University

Lead Scientist Scott D. Haley, Ph.D. Soil and Crop Sciences Department, CSU Fort Collins, CO 80523 970-491-6483 (phone) [email protected] (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.

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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.

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State Report: MONTANA 2015

Representative:Deanna Nash - Department of Plant Sciences MSU 125 Plant BioScience Building (PBB) Bozeman, MT 59717 [email protected]

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: [email protected] 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: [email protected]: 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 [email protected] Grain Quality: Mike Giroux, E-mail: [email protected]: 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: [email protected]

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

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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.


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- 119

-

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

- 120 -

- 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.


- 122 -

- 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


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



- 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

5.2

Sol

vent

Ret

entio

n C

apac

ity: S

ucro

se (%

)<9

595

.47.

197

.26.

593

.211

.4S

olve

nt R

eten

tion

Cap

acity

: Lac

tic a

cid

(%)

60-1

7010

7.8

23.4

96.0

16.8

104.

314

.4S

DS

Sed

imen

tatio

n V

olum

e (m

L/g)

@ 8

.7%

pro

tein

7.0-

14.0

11.2

4.1

11.0

3.4

9.1

2.5

Suga

r-Sn

ap C

ooki

e D

iam

eter

(cm

) @ 8

.7%

pro

tein

9.3

9.34

0.27

9.25

0.26

9.20

0.35

Spon

ge C

ake

Volu

me

(cc)

1280

1274

6912

4967

1314

62

*V

arie

ties

with

ove

r 10K

acr

es

3 50-

gram

mix

ing

bow

l.

Flou

r Qua

lity

Para

met

er

1 "Pro

tein

Diff

eren

tial"

--th

e di

ffere

nce

betw

een

whe

at a

nd fl

our i

s gr

eate

r on

the

Wes

tern

Whe

at

2 Wes

tern

Whe

at Q

ualit

y La

b Q

uadr

umat

Mill

ing

Sys

tem

.

QU

ALI

TY T

AR

GET

S FO

R S

OFT

WH

ITE

WH

EAT

Qua

lity

Targ

ets

Stee

ring

Com

mitt

eeA

dopt

ed J

anua

ry 2

5, 2

005,

Por

tland

, OR

Gra

in Q

ualit

y Pa

ram

eter

Qua

lity

Targ

ets

PNW

WQ

C 2

015

Cro

p Y

ear

- 124 -

- 124

-

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


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.



- 125 -

- 125

-

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

- 126 -

- 126

-

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.


- 127 -

- 127

-

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.


- 128 -

- 128

-

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 -


- 129 -

- 129

-

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



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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 - -



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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



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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



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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 - -


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


Durum Wheat in the PNW

2007 2008 2009 2010 2011 2012 2013 2014 2015

acreage in ‘000Idaho . . . . . - 26 11 - Oregon . . . . . - - - - Washington . . . . . - - - -


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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

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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


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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


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- 137

-


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


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-


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


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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


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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


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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


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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


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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


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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


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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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draft 2016 meeting book - washington state university · kim harper usda-federal grain inspection...

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