2015 South San Francisco WQC Meeting Book...First Last Organization Street Address 1 City State Zip...

In Remembrance

We are sad to report the loss of two big contributors to our annual Pacific Northwest Wheat QualityCouncil meeting.

Bob French of ADMMilling in Spokane passed in December and will be remembered as a stalwartmember of the council. We will always remember his contributions of ideas and opinions about wheatquality. His willingness to interact with local wheat producers as a wheat buyer for ADM promoted anawareness of the impact of variety selection on end users and the reputation of the Pacific Northwestwheat crop.

Bozena Paszczynska worked tirelessly behind the scenes to put this meeting together each year. Shepassed in September after her annual trip to visit family in her native Poland. As a laboratory technicianin the USDA ARS Western Wheat Quality Lab she produced most of the flour data presented by theWWQL. She also did all of the analysis needed to produce the cumulative ash curves each year. Her drysense of humor and professionalism will be missed.

Cover art depicting the ‘tools ofthe trade’ of wheat quality

analysis courtesy of Pat Boyer,technician at the USDA ARSWestern Wheat Quality Lab.

AgendaPacific Northwest Wheat Quality Council

Western Extension Research Activity-1009 PNW Section AACCI

January 21st through January 23rd 2015 Embassy Suites South San Francisco

San Francisco, California

Wednesday, January 21st Wheat Industry Tours

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

12:30-2:00 Tour San Francisco Baking Institute

2:30-4:15 Tour USDA-ARS Western Research Center

5:00-7:30 Reception, Tour and Dinner at Bistro Boudin

7:45 Return to Embassy Suites South San Francisco

Thursday, January 22nd

6:45-8:00 Complimentary Hotel Breakfast Buffet

7:30-8:00 Registration Presido Room

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 Presentations10:30-10:35 PNW AACCI Section Deanna Nash, Section Chair

Montana State University

10:35-11:15 FHB in the PNW: No Longer Toxin-Free in Wheat Juliet Marshall University of Idaho

11:15-12:00 Technology Transfer and the USDA-ARS Dave Nicholson USDA Western Research Center

12:00-1:00 Lunch Presido Room

1:00-1:30 Engineering Increases or Decreases in Specific Gluten Proteins Via Biotechnology" Ann Blechl

USDA Western Research Center

1:30-2:00 Combining Biotechnology and Proteomics to Gain Insight into Wheat Flour Quality Susan Altenbach

USDA Western Research Center

2:30-3:00 Grain Quality and Induced Variations in Bread Wheat Gluten Protein Genes Debbie Laudencia-Chingcuanco

USDA Western Research Center 2:30-3:00 Break

3:00-4:00 TCHO Chocolate Presentation & Tasting Catherine Liu THCO Chocolate

4:00-4:15 PNW WQC Collaborator’s Meeting

4:15-5:00 PNW AACCI Section Meeting

5:30-7:30 Manager’s Reception Hotel Atrium

7:30-9:00 PNW WQC Sponsor’s Reception Monterey Saratoga Room

7:00-8:30 Dinner Buffet Monterey Saratoga Room

Friday, January 23rd

6:45-8:00 Complimentary Hotel Breakfast Buffet

7:30-8:00 Registration Presido Room

Pacific Northwest Wheat Quality Council8:00-8:05 Welcome & Opening Remarks Andrew Ross

Chair, PNW WQC

USDA-FGIS Grain Grading Report Scott Cooley Federal Grain Inspection Service

8:00-10:00 PNW-WQC Quality Roundtable (* denotes check)

Group 1 Hard Red Spring (SY3001-2, SY40292R, Jefferson*)

Group 2 Hard White Spring (SY0136, Dayn*)

Group 3 Hard White Winter (IDO1101)

Group 4 Hard White Winter (WA8158, WA8184, MDM*)

10:00-10:30 Break

10:30-12:00 PNW-WQC Quality Roundtable

Group 5 Soft White Spring (WA8162, WA8189, Louise*)

Group 6 Soft White Winter (WA8177)

Group 7 Soft White Winter (WA8169, WA8212, Madsen*)

Group 8 Soft White Winter (LCS Biancor, Madsen*)

Group 9 Soft White Winter (WB1376CLP, BZ6W06-440, WB456*)

12:00-1:00 Lunch Presido Room

1:00-1:30 Group 10 Overseas Varietal Analysis Project (Bobtail, UI Stone, ARS Chrystal,

Otto, WB Trifecta, Kaseberg, LCS Artdeco, Whit)

1:30-2:30 Finalize meeting site for 2015 Crop Year meeting & election of new Secretary

2:30 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.................................................................................................. 12-18

Milling Procedure & Flow Sheet............................................................................... 19

Ash Curves................................................................................................................. 20-30

Collaborator Data....................................................................................................... 31-90

End-use Quality Evaluation Summary....................................................................... 91-93

WERA-1009 State Reports ........................................................................................ 94-101

APPENDIX

End-Use Quality Targets ........................................................................................... 102-107

Production Statistics.................................................................................................. 108-116

Cultivar List Cross Reference Guide......................................................................... 117-126

Officers…………………………………………………………………………….. 127

Charter & Mission Amendment……………………………………………………. 128-132

First Last Organization Street Address 1 City State Zip Code Phone E-mailMike Adams Oregon State University 109 Crop Science Bldg Corvallis OR 97333 503 423-7089 [email protected] Anderson University of Idaho WQL 1693 S. 2700 West Aberdeen ID 83210 208 397-7000 ext 138 [email protected] Baik Soft Wheat Quality Lab 1680 Madison Ave Wooster OH 44691 330 263-3891 [email protected] Baker ConAgra Foods 11 Con Agra Drive, 11-395 Omaha NE 68102 402 595-5107 [email protected] Battistone Syngenta 806 N. 2nd St Berthoud CO 80513 970 532-3721 ext 240 [email protected] Blechl USDA-ARS Western Research Center 800 Buchanan Street Albany CA 94710 510 559-6173 [email protected] Bova ADM Milling 1543 Calada Street Los Angeles CA 90023 323) 266-2750 [email protected] Braun Mennel Milling Company PO Box 806 Fostoria OH 44830 419 435-8151 ext 210 [email protected] Burger ADM Milling Company 601 1st St Cheney WA 99004 509 879-9637 [email protected] Butler Limagrain Cereal Seeds 2040 SE Frontage Road Fort Collins CO 80525 970 498 2200 [email protected] Butti Syngenta 806 N. 2nd St Berthoud CO 80513 970 532-3721 ext 239 [email protected] Calle-Bellido Mondel z International [email protected] Carter California Wheat Commission 1240 Commerce Ave Ste A Woodland CA 95776 530 661-1292 [email protected] Carter Washington State University 291D Johnson Hall Pullman WA 99164-6420 509 335-6198 [email protected] Cassone Mondel z International 200 Deforest Avenue East Hanover NJ 07936 973 503-4778 [email protected] Chen University of Idaho 1691 S. 2700 West Aberdeen ID 83210 208 397-4162 ext 229 [email protected] R. Clark WestBred LLC 81 Timberline Drive Bozeman MT 59718 406 587-1218 [email protected] Cook Northern Seed 81 timbersine Dr Bozeman MT 59718 406-223-7337 [email protected] Cooley USDA-Federal Grain Inspection Service 3939 Cleveland Ave Olympia WA 98501 360 753-9072 [email protected] Cooper California Wheat Commission 1240 Commerce Ave Ste A Woodland CA 95776 530 661-1292 [email protected] Copeland Foss CA 800 547-6275 [email protected] Curtis Limagrain Cereal Seeds 2040 SE Frontage Road Fort Collins CO 80525 970 498 2200 [email protected] Das Syngenta Seeds 21435 County Rd 98 Woodland CA 95695 530 304-0884 [email protected] Davis ADM Milling Company 2301 East Trent St Spokane WA 99202 509 534-2636 x. 201 [email protected] Thomas Dolly Washington St Dept of Agriculture 3939 Cleveland Ave Tumwater WA 98501 360 753-1484 [email protected] Donahue Mondel z International Three Parkway North, Suite 300 Deefield IL 60015 847 943-4837 [email protected] Driskill Syngenta 1003 slonker Dr Moscow ID 83843 208 301-0459 [email protected] Engle Western Wheat Quality Laboratory E 202 Food Quality Bldg Pullman WA 99164-6394 509 335-4062 [email protected] Engle PNW WQC Meeting Coordinator Pullman WA 99163 509 432-4982 [email protected] Fishburn Syngenta 806 N. 2nd St Berthoud CO 80513 970 532-3721 [email protected] French Syngenta 806 N. 2nd St Berthoud CO 80513 970 532-3721 [email protected] Greenwalt Kellogg Company 2 Hamblin Ave East Battle Creek MI 49017 [email protected] Haar Mondel z International 2221 Front Street Toledo OH 43605 419 697-6620 [email protected] Haley CSU Soil and Crop Sciences 1170 Campus Delivery Ft. Collins CO 80523-1170 970-491-6483 [email protected] Harper USDA-Federal Grain Inspection Service 1100 NW Naito Parkway Portland OR 97209 503 326-7887 ext 20 [email protected] Hazard UC Davis 105 E Street #3H Davis CA 95616 530 574-0956 [email protected] Helmerick Syngenta Cereals 29128 S Wells Road Cheney WA 99022 509 245-3840 [email protected] Herron Washington Grain Alliance PO Box 768 Connell WA 99326 509 234-2500 [email protected] Hoffmann Eurofins 2565 E. Commonwealth Ave Salt Lake City UT 84109 385 214-9382 [email protected] Hole USU Dept. of Plants Soils & Biometeorology 4820 Old Main Hill Logan UT 84322-4820 435 797-2235 [email protected] Hou Wheat Marketing Center 1200 N.W. Naito Pkwy Suite 230 Portland OR 97209 503 295-0823 [email protected] Hughes Ardent Mills 3794 Williston Road Minnetonka MN 55345 952 238-4878 [email protected] Jacobson Idaho Wheat Commission 821 W. State Street Boise ID 83702-5832 208 334-2353 [email protected] Kendrick Cereal Food Processors [email protected] Klassen University of Idaho 1691 S. 2700 West Aberdeen ID 83210 208 397-4181 [email protected] Kongraksawech Oregon State University Crop Science Bldg #107 Corvallis OR 97331-3002 541 737-9886 [email protected] Last Organization Street Address 1 City State Zip Code Phone E-mailDebbie Laudencia-Chingcuanco USDA-ARS Western Research Center 800 Buchanan Street Albany CA 94710 510 559-6173 [email protected] Lawrence University of Idaho 875 Perimeter Drive MS-2339 Moscow ID 83844-2339 208 596-9738 [email protected] Li Kellogg Company 2 Hamblin Ave East Battle Creek MI 49015 269 660-7288 [email protected] Lin Mennel Milling Co 320 Findlay St Fostoria OH 44840 419 435-8151 ext 143 [email protected] Lin USDA-ARS Western Research Center 800 Buchanan Street Albany CA 94710-1105 510 559-6173 [email protected] Hui-Mei Lin 875 Perimeter Drive MS-2312 Moscow ID 83843-2312 208 885-4661 [email protected] Lindgren ADM Milling 8000 W. 110th St Suite 100 Overland Park KS 66210 913-491-7579 [email protected]

List of Registrants South San Francisco PNW WQC 2014 Crop Year

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First Last Organization Street Address 1 City State Zip Code Phone E-mailHeidi Long Mennel Milling Company 128 W. Crocker St Fostoria OH 44830 419 435-8151 ext208 [email protected] Lowry Bay State Milling 421 South 99th Tolleson AZ 85353 623 936-8400 [email protected] Lubbe Washington St Dept of Agriculture 3939 Cleveland Ave Tumwater WA 98501 360 753-1484 [email protected] Lyne USDA-GIPSA-TSD 10383 N. Ambassador Dr Kansas City MO 64153 816 891-0414 [email protected] Juliet Marshall University of Idaho 1776 Science Center Dr Suite 205 Idaho Falls ID 83402 208 529-8376 [email protected] McLean Grain Craft 463 W. US Hwy 26 Blackfoot ID 83221 208 785-2800 [email protected] Miller Washington Grain Commission 57 N Maracellus Rd Ritzville WA 99169 509 660-0572John Moffatt AgriPro Wheat 29128 S. Wells Road Cheney WA 99004 509 245-3840 [email protected] Morris Western Wheat Quality Laboratory E 202 Food Quality Bldg Pullman WA 99164-6394 509 335-4062 [email protected] Nearn Penny Newman Grain Company Fresno CA [email protected] Nelson Bay State Milling 55 Franklin Street Winona MN 55987 507 452-1770 ext 1145 [email protected] Nieto Grain Craft 463 W. US Hwy 26 Blackfoot ID 83221 208 785-2800 ext21 [email protected] Noller Oregon State University 109 Crop Science Bldg Corvallis OR 97331 541 737-2821 [email protected] O'Brien University of Idaho WQL 1693 S. 2700 West Aberdeen ID 83210 208 397-4181 [email protected] Olson Ardent Mills 6 Con Agra Drive, MS6-108 Omaha NE 68102 402 240-4480 [email protected] Phillips Syngenta Seeds 806 N. 2nd St Berthoud CO 80513 970 532-3721 ext 1224 [email protected] PooleMike Pumphrey Washington State University 291D Johnson Hall Pullman WA 99164-6420 509 335-0509 [email protected] Quinde-Axtell Continental Mills 18100 Andover Park West Suite 200 Seattle WA 98188 206 816-7122 [email protected] Rattin Mondel z International 200 Deforest Avenue East Hanover NJ 07936 973 503-3888 [email protected] Ross Oregon State University Crop Science Bldg #107 Corvallis OR 97331-3002 541 737-9149 [email protected] Rowe Oregon Wheat Commission 1200 NW Naito Parkway, Ste 370 Portland OR 97239 503 467-2161 [email protected] Schnieder Monsanto Westbred 21120 Highway 30 Filer ID 83328 [email protected] Schultz Penny Newman Grain Company Fresno CA [email protected] Severa GreenLeaf Genetics 16338 Brunello Ct Caldwell ID 83607 208 301-8149 [email protected] Stewart Great Plains Analytical Laboratory 9503 N Congress Avenue Kansas City MO 64153 303 774-8262 [email protected] Stromberger CSU Soil and Crop Sciences 1170 Campus Delivery Ft. Collins CO 80523-1170 970-491-2664 [email protected] Talley Syngenta Cereals 29128 S Wells Road Cheney WA 99022 509 245-3840 [email protected] Trood CHOPIN Technologies Inc 10115 West 121st St Overland Park KS 66213 913 707-5000 [email protected] Walker Ardent Mills 3794 Williston Road Minnetonka MN 55345-2130 952 238-4884 [email protected] Wang University of Idaho 875 Perimeter Drive MS-2339 Moscow ID 83844-2339 409 454-5594 [email protected] Watters Montana Wheat & Barley Committee PO Box 3024 Great Falls MT 59403 406 761-7732 [email protected] Weaver Con Agra Flour Milling Co. 11 Con Agra Drive 11-395 Omaha NE 68102-0500 402 240-4370 [email protected] WellsJustin Wheeler University of Idaho 1691 S. 2700 West Aberdeen ID 83210 [email protected] Wilson Idaho Wheat Commission 821 W. State Street Boise ID 83702-5832 208 334-2353 [email protected] Wilson Kellogg Company PSOC 2 East Ptamblin Ave Battle Creek MI 49017 269 961-9145 [email protected] Wirsching U.S. Wheat Associates 1200 N.W. Naito Pkwy Suite 600 Portland OR 97209-2800 503 223-8123 [email protected] Wu University of Idaho 1691 S. 2700 West Aberdeen ID 83210 208 397-4162 [email protected] Yost Mondel z International 200 Deforest Avenue East Hanover NJ 07936 973 503-2049 [email protected] Zhang Oregon State University Crop Science Bldg #107 Corvallis OR 551 580-9186 [email protected] Zhao University of Idaho 1691 S. 2700 West Aberdeen ID 83210 208 397-4162 [email protected] Ziebarth University of Idaho WQL 1693 S. 2700 West Aberdeen ID 83210 208 397-4162 [email protected]

List of Registrants South San Francisco PNW WQC 2014 Crop Year

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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 2014 Crop Year

ADM Milling Ardent Mills Bay State Milling California Wheat Commission Colorado State University Continental Mills Inc. General Mills Gilliam County Wheat Quality Lab Grain Craft Limagrain Cereal Seeds Mondel z Montana State University Cereal Quality Laboratory Northern Seed Roman Meal 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

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1995 Portland, OR

WA7663 SWWWA7690 SWW PI 597665WA7717 SWWWA7622 W.Club RuloIDO392 SWS WhitebirdIDO421 HRW Bonneville

1996 Park City, UT

IDO448 SWS PomerelleIDO488 SWS PI 592986OR880494 SWW OR880510 SWW OR880525 SWW OR870012 SWW OR870337 SWW OR870831 SWW OR898120 SWW Weatherford OR908377 SWW WA7677 SWS AlpowaWA7712 SWS WawawaiWA7806 SWS IDO447 HRWIDO467 HRW BoundaryWA7802 HRS ScarletOR850513 HWW Ivory OR889176 HWW

1997 Coeur d’Alene, ID

UC896 HWSOR870082 SWW OR939515 SWW IDO462 HRS JeffersonIDO492 HRS IonaID14502B SWW BrundageWA7802 HRS ScarletWA7805 SWS WA7831 SWSWA7752 W.Club Coda

1998 Portland, OR

OR00542 SWWOR880172 SWW Foote XWH1020 SWW XWH1017 SWW Quantum 7817 OR92CL0054 W.Club Temple UC1085 HRWQ542 HRW Quantum 542MT7811 HWW NuWest

1999 Bozeman, MT

WA7850 SWS ZakID10420A SWW HubbardOR939476 SWW OR933528 SWW WA7824 HRS TaraIDO533 HWS LoloIDO523 HWSIDO509 HRWUT1944-158 HWW Golden Spike BZ991-408 HWS Pristine ML455 HWS ML455

History of Experimental Wheat Breeding Lines PNW WQC 2014 Crop Year

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2000 Honolulu, HI

WA7839 HRS RosaOR4870453 HWS Winsome MT9432 HRW BigSkyMTW9441 HWW NuSky IDO525 SWS JubileeIDO526 SWS AlturasBZ692-108 SWS Challis S9700459 S.ClubWA7833 W.Club BruehlID87-52814A SWW OR939526 SWW Tubbs XWH5019 Q5019 XWH7415 Q7415

2001 Seattle, WA

IDO513 HRW DWIDO550 HWW GaryWA7899 HWS MaconID-B-96 SWW Brundage 96BZ96W93-477-D SWW Mohler BZ96W93-481-B SWW Beamer OR941904 SWW OR941899 SWW OR9443560 SWW KW943683 SWW WA7902 S.Club Eden

2002 Carson City, NV

ARS96105 SWW ARS96277 SWW Chukar W.ClubFinch SWW960195p7007 SWW OR900553 SWW OR941550 SWW OR951431 SWW IDO556 S.Club PI 620633MT9426 HRW PaulUT203032 HRW Deloris WA7859 HRS HollisIDO517 HRW MorelandBZ998-447W HWS Waikea BZ992-463W HWS Not Released Kern HRS

2003 Oakland, CA

IDO566 HRS JeromeIDO545 HRS PI 632710ML18A-3-38 HWS BZ992-632 HRS Not Released BZ698-31 SWS NickWA7905 SWS Not ReleasedWA7906 SWS Not ReleasedIDO576 SWW PI 620637OR2010051 SWW ORCF-101 OR9900553 SWW ID9120503A SWW Dune ID9134302A SWW Simon

Overseas Varietal Analysis Program: Edwin W.ClubFinch SWW


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2004 Coeur d’Alene, ID

WA7936 HWW MDMWA7939 HRW Bauermeister WA7931 HWS OtisWA7925 HRS tabledIDO587 SWW Idaho 587WA7921 SWS LouiseOR2010007 SWW ORCF-102 BZ698-528 SWW WB-528 WA7916 SWW Masami

Overseas Varietal Analysis Program: Brundage 96 SWW OR9900553 SWW Zak SWSWeatherford SWW Finch SWWJubilee SWS

2005 Portland, OR

IDO597 HWS LochsaIDO575 HRW JuniperIDO573 HRWMTS0031 HRW GenouMT00159 HRW YellowstoneMT00097 HRWW96-355 HRW AgriPro Paladin BU6W99-456 SWW WB-456 KW9016 SWWKW9043 SWW PI 639106ORH01092 SWW Goetze

Overseas Varietal Analysis Program: Stephens SWWOR9801757 SWW Jubilee SWSFinch SWWZak SWSORCF-101 SWW Simon SWW

2006 San Diego, CA

MTCL0316 HRW Norris MTCL0318 HRW Bynum BZ9W02-2060 HRW Carter IDO604 HWW UI DarwinBZ6WM02-1154 SWW ID99-435 SWW UICF LambertID92-22407A SWW Bitterroot ID99-419 SWW UICF OrcaOR2010239 SWW KSW3017 SWWWA7964 SWS IDO632 SWS UI Pettit

Overseas Varietal Analysis Program: Finch SWWSimon SWWAlturas SWSZak SWSORSS-1757 SWW ORCF-101 SWW

2007 Salt Lake City, UT

IDO2-859 SWWORH010085 SWW Skiles WA8008 SWS WhitACS52610 HRS Volt BZ999-592 HRS ONeal BZ9M03-1024 HRS Not Released IDO578 HRS UI WinchesterORN00B553 HRW Norwest 553 Palomino HWWIDO641 HWWPatwin HWS

Overseas Varietal Analysis Program:Alturas SWSLouise SWSMasami SWWORCF-101 SWW Simon SWWORSS-1757 SWW


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2008 Portland, OR

Cataldo SWSWA8039 SWS BabeOR2050910 SWW ID93-64901A SWW Bruneau WA7975 HRW FarnumIDO621 HRWUT9325-55 HRW Curlew Cabernet HRSWA7954 HRS KelseBZ903-445WP HWS Hartline BZ904-336WP HWS WB-Idamax Snowcrest HWS

Overseas Varietal Analysis Program:Bitterroot SWWORCF-102 SWW ORSS-1757 SWW Alturas SWSMasami SWWLouise SWS

2009 Sacramento, CA

IDO671 SWS UI WhitmoreIDO655 SWW IDO 655Xerpha SWWOR2050293 SWW OR2060324 SWW OR2040726 SWW Mary KW05W02370 SWW Cara ClubWA8047 Club JDUT9743-42 HRW Greenville IDO653 HRWIDO651 HWW UICF GraceAPB02-0081 HRS Bullseye 10348W HWS RSI10348WBlanca Royale HWS BZ902-413W HWS BZ903-461W HWS Prestea BZ903-464W HWS Not Released

Overseas Varietal Analysis Program: Bitterroot SWWSkiles SWWCataldo SWSORCF-102 SWW Louise SWSCara Club


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2010 Phoenix, AZ

WA8090 SWS DivaBZ604-002 SWS Not Released BZ6M06-1001 SWS WB-1035CL 2

or P? IDO599 SWS StoneIDO644 SWSOR2040726 SWW Mary OR2060395 SWW ID9364901A SWW Bruneau KW006 SWWKW7003 HRWIDO658 HWW UI SilverIDO660 HWW Not Released SJ908-203W HWS

Overseas Varietal Analysis Program: Bitterroot SWWSkiles SWWORCF102 SWWXerpha SWWUI Cataldo SWS Cara Club

2011 Seattle, WA

IDO686 SWSIDO687 SWSWA8092 SWW Otto9616702A SWW03PN-107#3 SWW 03PN-108#20 SWW 03PN-108#21 SWW ARS960277L SWW Amber ARS970075-3C Club Chrystal ARS970163-4C Club Crescent IDO656 HRW UI SRGWB Quake HRW Esperia HRWIDO835 HWW LHSIDO702 HRS Not ReleasedBZ906-491R HRS Not Released BZ906-491W HWS Not Released

Overseas Varietal Analysis Program: Bruneau SWWORCF103 SWWSkiles SWWXerpha SWWUI Cataldo SWS Cara Club

2012 San Diego, CA

IDO669 SWSWA8124 SWSOR2070870 SWW OR2071628 SWW OR208047P94 SWW WA8134 SWW99-06202A SWW BZ6W07-436 SWW NSA2350A SWW WA8074 HRS GleeB04-1418 HRS97S0621-05 HRS IDO862 HRSIDO694 HWSWA8118 HRWWA8119 HRW

Overseas Varietal Analysis Program: Diva SWSORCF103 SWWXerpha SWWBruneau SWWGoetze SWWLegacy SWW


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2013 Scottsdale, AZ

Dayn HWSID862E HRSBZ6W03-414 SWW BZ6W07-436 SWW WB 1529 BZ6W07-427 SWW BZ6W07-458 SWW WB 1604 WA8151 SWWRosalyn SWWKWAW010 SWW WA8143 SWWORCF102 SWWLWW04-4009 SWW ID02-10606A SWW Selbu SWW

Overseas Varietal Analysis Program: Diva SWSStone SWSBruneau SWWGoetze SWWLegacy SWWORCF103 SWWChrystal Club

2014 Portland, OR

Blanca Grande HWS LCS Star HWS BZ908-418 HRS BZ908-552 HRS WB 9668 WB9229 HRSIDO1203S HRS Jefferson HRSSY24OR HRSSolano HRSWA8165 HRSWA8166 HRSDAS001 HRWDAS002 HRWWhetstone HRWIDO1108DH SWW Stephens SWW

Overseas Varietal Analysis Program: Due to 2013 U.S. Government shutdown no OVA varieties will be available for analysis.


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2015 San Francisco, CA

SY3001-2 HRSSY40292R HRS SY0136 HWSIDO1101 HWWWA8158 HWWWA8184 HWWWA8162 SWS SeahawkWA8189 SWS WA8177 SWWWA8169 SWWWA8212 SWWLCS Biancor SWW WB1376CLP SWW BZ6W06-440 SWW

Overseas Varietal Analysis Program: UI Stone SWS Whit SWSBobtail SWWOtto SWWWB Trifecta SWW Kaseberg SWWLCS Artdeco SWW ARS Chrystal 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.


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Sample Variety Group Breeder Institution/Company Location Class

1 SY3001 2 1 Jim Helmerick Syngenta Genesee/Colfax HRS2 SY40292R 1 Jim Helmerick Syngenta Genesee/Colfax HRS3 JEFFERSON * 1 Jim Helmerick Syngenta Genesee/Colfax HRS

4 SY0136 2 Jim Helmerick Syngenta Genesee/Colfax HWS5 DAYN* 2 Jim Helmerick Syngenta Genesee/Colfax HWS

6 IDO1101 3 Jianli Chen University of Idaho Aberdeen HWW

7 WA8158 4 Arron Carter Washington State University Pullman HWW8 WA8184 4 Arron Carter Washington State University Pullman HWW9 MDM* 4 Arron Carter Washington State University Pullman HWW

10 WA8162 5 Mike Pumphrey Washington State University Pullman SWS11 WA8189 5 Mike Pumphrey Washington State University Pullman SWS12 LOUISE* 5 Mike Pumphrey Washington State University Pullman SWS

13 WA8177 6 Kulvender Gill Washington State University Pullman SWW

14 WA8169 7 Arron Carter Washington State University Pullman SWW15 WA8212 7 Arron Carter Washington State University Pullman SWW16 MADSEN* 7 Arron Carter Washington State University Pullman SWW

17 LCS BIANCOR 8 Jean Bruno Beaufume Limagrain Cereal Seeds Walla Walla SWW18 MADSEN* 8 Jean Bruno Beaufume Limagrain Cereal Seeds Walla Walla SWW

19 WB1376CLP 9 Mark Newell WestBred Warden SWW20 BZ6W06-440 9 Mark Newell WestBred Warden SWW21 WB456* 9 Mark Newell WestBred Warden SWW

22 BOBTAIL 10 Overseas Varietal Analysis US Wheat Associates Composite SWW23 UI STONE 10 Overseas Varietal Analysis US Wheat Associates Composite SWS24 ARS CHRYSTAL 10 Overseas Varietal Analysis US Wheat Associates Composite CLUB25 OTTO 10 Overseas Varietal Analysis US Wheat Associates Composite SWW26 WB TRIFECTA 10 Overseas Varietal Analysis US Wheat Associates Composite SWW27 KASEBERG 10 Overseas Varietal Analysis US Wheat Associates Composite SWW28 LCS ARTDECO 10 Overseas Varietal Analysis US Wheat Associates Composite SWW29 WHIT 10 Overseas Varietal Analysis US Wheat Associates Composite SWS

* Denotes Check Variety

Sample Organization PNW WQC 2014 Crop Year

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Description of Test Varieties

SY3001-2 Hard Red Spring Hard Red Spring Wheat developed by Syngenta Seeds, Inc. SY3001-2 was derived from a cross between Tara and a Syngenta Northern plains experimental (N98-0328). It has high yield potential with good test weight and end use quality. It is a taller semi-dwarf (Kelse plant height) with good straw strength, medium maturity, white chaff, awned and tapered head type. This experimental has a good general foliar disease package which includes excellent reaction to current stripe rust races. The primary targeted area for SY3001-2 is dry land to intermediate rain fall areas of Central Washington, SE Idaho and Western Montana.

SY40292R Hard Red Spring Hard Red Spring Wheat developed by Syngenta Seeds, Inc. SY40292R was derived from a complex cross from Resource Seeds Inc. (RSI). It has high yield potential with average test weight and end use quality. It is a semi-dwarf with good straw strength, medium-late maturity with white chaff and awned, strapped head type. This experimental has a good general foliar disease package which includes excellent reaction to current stripe rust races. The primary targeted area for SY40292R is higher moisture (greater than 14 inches) and irrigated regions in Washington, panhandle of Idaho and Northeastern Oregon. It has agronomic adaptation for SE Idaho and Western Montana.

SY0136 Hard White Spring Hard White Spring Wheat developed by Syngenta Seeds, Inc. SY10136 was derived from a complex cross from Resource Seeds Inc. (RSI). It has very high yield potential with good test weight and end use quality. It is a semi-dwarf with good straw strength, earlier maturity with white chaff, awned and tapering head type. This experimental has a good general foliar disease package which includes excellent reaction to current stripe rust races. The primary targeted area for SY10136 is higher moisture (greater than 14 inches) and irrigated regions in Washington, panhandle of Idaho, SE Idaho and Western Montana.

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

Description of Varieties PNW WQC 2014 Crop Year

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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.

WA8158 Hard White WinterWA8158 is a hard white winter line developed for production in the <16 inch rainfall zones

of the state of Washington. It is a medium tall line, with medium late maturity. Has good cold tolerance and good emergence from deep planting. It has very good yield potential, similar to other hard red winter lines targeted for similar rainfall zones. It contains the Gpc-B1 gene for high grain protein content and has good protein content for a hard white winter line.

WA8184 Hard White Winter WA8184 is a hard white winter line developed for production in the >16 inch rainfall zones of the state of Washington. It has average plant height, with medium-early maturity. This line has good cold tolerance and is targeted for production in conventional or no-till production zones. This line has average yield potential in the target rainfall zones compared to other hard red winter lines and has average grain protein content.

WA8162 Seahawk Soft White Spring Seahawk is a soft white spring wheat derived from the cross WA8008/Alpowa YR5//WA8008/Alpowa YR15. Seahawk is a semi-dwarf, with later maturity, common head type, white straw and white glumes. Seahawk is broadly-adapted with near-immunity to stripe rust based on a combination of seedling and adult plant resistance genes, Hessian fly resistance, superior test weight, aluminum tolerance, and very good-to-excellent yield potential in intermediate, high rainfall, and irrigated production areas of the Pacific Northwest.

WA8189 Soft White Spring WA8189 is a soft white spring wheat derived from the cross WA7985/Zak Yr 5 + Yr 15 SRZ05267//S0400016. WA8189 is a semi-dwarf, with medium height, common head type, white straw and white glumes. WA8189 is broadly adapted, has a high level of resistance to stripe rust, Hessian fly resistance, above average test weight, and very good-to-excellent yield potential in intermediate, high rainfall, and irrigated production areas of the Pacific Northwest

WA8177 Soft White Winter WA8177 was developed a two-gene Clearfield line in the background of soft white winter (SWW) wheat variety ‘Madsen’ using marker-assisted background selection (MABS) approach. It was derived from a cross between SWW ‘Madsen’ and ‘CL618’ (an Australian hard red spring mutant line) and the ‘Madsen’ genetic background was selected by DNA markers following the MABS procedures. After two backcrosses, a homozygous plant for two-gene Clearfield with similar background to Madsen was selected from the selfed progeny by allele specific markers. Because of the two-gene technology, WA8177 provides protection against much higher rate of BeyondTM herbicide to control annual grassy weeds in comparison to wheat varieties those carrying single-gene Clearfield technology. Agronomic performance of WA8177 was evaluated both under spray as well as without spray trials. After field evaluation for herbicide tolerance at


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multiple locations, it showed significantly higher herbicide tolerance than any single-gene Clearfield variety grown in PNW and the tolerance level was similar to that of a two-gene Clearfield variety AP503CL2. WA8177 was best adapted to the medium to high rainfall (>16” precipitation zones) areas of the Washington State and it has similar or better disease package than of Madsen. It showed significantly higher yield than Madsen and equal to ORCF102 in the first year of testing by WSU variety testing program. Based on two-year evaluation for stripe rust (caused by Puccinia striiformis Westend. f. sp. tritici) as well as for strawbreaker foot rot or eye spot (caused by Pseudocercosporella herpotrichoides) resistance indicated that the WA8177 is highly resistance to stripe rust like Madsen but significantly better than any single-gene Clearfield variety grown in PNW and it has better foot rot resistance than Madsen. The test weight of WA8177 is high and protein content was similar to Madsen. The overall grain quality of WA8177 was similar to Madsen, though data is available very limited for this line.

WA8169 Soft White Winter WA8169 is a soft white winter wheat lines developed for the intermediate to high rainfall

zones of the state of Washington. This line has good emergence from deep planting and has good cold tolerance. This line is medium height and medium maturity. It appears to be very broadly adapted across the state of Washington, with very high yield potential in 2014 statewide testing. It has excellent adult plant resistance to stripe rust and contains the Pch1 gene for Strawbreaker foot rot resistance.

WA8212 Soft White Winter WA8212 is a soft white winter wheat line developed for the state of Washington with two genes for resistance to the herbicide imazamox. This line is targeted to the high rainfall zones of the state of Washington. It has medium height and medium maturity with stiff straw. It shows excellent resistance to applications of imazamox with MSO as a surfactant. It has both seedling and adult plant resistance to stripe rust and contains the Pch1 gene for Strawbreaker foot rot resistance and good cold tolerance.

LCS Biancor Soft White Winter Biancor is a Soft White Winter Wheat bread by Unisigma / Limagrain in France. It has been tested extensively in the Pacific Northwest over the last years. It is an awnless, short and early variety. Biancor is moderately winter tender. It is resistant to stripe rust, intermediate to good for C-Stripe and Septoria, first results indicate also a good comportment for Fusarium crown rot. Biancor has shown good test weight and low protein content. It has performed extremely well in the High rainfall / irrigated region of Oregon, Washington and Idaho.

WB1376CLP Soft White Winter WB1376CLP is a semi-dwarf, two gene Clearfield, soft white winter wheat developed by WestBred/Monsanto from the cross ‘WB 456/3/Mohler/SF4 Imi Fidel//Teal-11A’. WB1376CLP is two inches taller than WB-1070CL and one inch shorter than WB-1081CLP, and is medium in maturity. WB1376CLP is resistant to the current Pacific Northwest races of stripe rust, leaf rust, and powdery mildew. WB1376CLP is approximately 5 bu/ac lower yielding than WB-1070CL


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and is about 5 bu higher yielding than WB-1081CLP. WB1376CLP is medium in maturity, medium in plant height and has excellent straw strength. The test weight of WB1376CLP is high, which is similar to WB-1070CL and 1 lbs heavier than WB-1081CLP. Registered seed of WB1376CLP is being produced this year, and it is anticipated that limited quantities of Certified seed will be available in the fall of 2015.

BZ6W06-440 Soft White Winter BZ6W06-440 is a semi-dwarf soft white winter wheat developed by WestBred/Monsanto from the cross ‘Eltan//BU6W93-481. BU6W93-481 is an experimental SWW line developed by WestBred/Monsanto from the cross Stephens/Madsen. BZ6W06-440 is similar in height to WB-528 and is 2 inches shorter than Eltan. BZ6W06-440 is medium in maturity. BZ6W06-440 is resistant to the current Pacific Northwest races of stripe rust, leaf rust, and powdery mildew and is MR to snow mold, and has shown excellent tolerance to Cephalosporium Stripe. BZ6W06-440 has about an eight bushel/ac yield advantage over Eltan and has a one lb/bu higher test weight. BZ6W06-440 has had very little lodging problems compared to Eltan. Foundation seed of BZ6W06-440 is being produced this year and it is anticipated that limited amounts of Certified seed will be available in the fall of 2016.

Overseas Varietal Analysis study varieties:

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 first year of testing in the Overseas Varietal Analysis study. In 2014 not enough acres of Bobtail were produced to appear on state agricultural statistics.

UI Stone Soft White Spring ‘UI Stone’ soft white spring wheat cultivar was developed by the Idaho Agricultural Experiment Station using a modified backcross breeding procedure. UI Stone was derived from a backcross ‘Pomerelle’ (PI 592983)*2/ ‘Tui’ (Unknown PI) and tested under experimental numbers A94368-B-7 and IDO599. UI Stone was released in spring 2012 for its superior grain yield under non-irrigated and irrigated production conditions in southern Idaho and the PNW, its excellent end-use quality, and good type II resistance to Fusarium head blight. UI Stone has better or equivalent flour and break flour yield as well as cookie baking quality compared to widely grown cultivars ‘Alturas’ (PI 620631), ‘Alpowa’ (PI 566596), and ‘UI Pettit’ (PI 620631). Heading date of UI Stone is similar to the early maturity cultivar ‘Nick’ but is later than UI Pettit, and earlier than Alturas, ‘Louise’ (PI 634865), and Alpowa. FHB resistance of UI Stone was identified based on two field and three greenhouse experiments and two known


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molecular makers UMN10 and Xbarc117 associated with resistance genes Fhb1 and Fhb3, respectively. UI Stone has moderate resistance to stripe rust and might require fungicide application when severe epidemics occur.

ARS Chrystal White Winter ClubChrystal is a soft white winter club wheat released in 2009 by the USDA-ARS in Pullman,

Washington. It’s pedigree is WA7665/Rulo//Brimstone/Moro and was tested under the name ARS970075-3C. It is a white chaff bearded club that has good stripe rust resistance and does have the PCH1 gene for foot rot resistance. Chrystal looks good for Ceph stripe resistance. Is a high yielding club but tough, does well in intermediate regions. Good club quality and grades club. Rationale for release and targeted area: Earlier and shorter than Chukar. Higher yields than Cara. Good disease package. This is the third year of testing in the Overseas Varietal Analysis Study.

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 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 first year of testing for Otto in the Overseas Varietal Analysis project.


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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.

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. In 2014 WB Trifecta was grown on 130,000 acres 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 second year of testing in the Overseas Varietal Analysis project.

LCS Artdeco Soft White Winter Soft white common headed winter wheat released in 2011 by Limagrain Cereals. In 2013 7,300 acres of LCS Artdeco were grown in Washington. 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. In these trials LCS Artdeco


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displayed good grain and milling properties with average baking performance. This is the second year of testing in the Overseas Varietal Analysis project.

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 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 2013 36,400 acres of Whit were grown in Washington. This is the first year of testing in the Overseas Varietal Analysis project.


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720

720

145

145

145

145

700

700

129

129

129

129

129

129

129

129

152

152

610

610

129

129

129

437

437

437

165

165

145

145

129

129

129

120

120

120

360

360

107

107

107

107

145

145

145

129

129

129

180

145

145

145

145

145

120

120

120

107

107

107

Flour Flour

Bran

Break Shorts

Reduction Shorts

Red Dog

1st

Brk2nd

Brk3rd Brk

1st

Mids2nd

Mids3rd

Mids4th

Mids5th

Mids

# of Teeth

Land Radius Spiral Break SettingTargets

1st Break 14 40 70 0.004” 0.024” 8% = 1” 43% Through 707 micron

2nd Break 20 40 75 0.002” 0.012” 10% = 1¼” 64% Through 707 micron

3rd Break 24 35 75 0.002” 0.008” 10% = 1¼” Bran Appearance

Western Wheat Quality Laboratory, MIAG MULTOMATBreak Roll Speed TemperFast Rolls: 340rpm 14% Soft WheatSlow Rolls: 145rpm 16% Hard WheatDifferential: 2.34 : 1 0.5% Pre-Temper

Reduction Roll SpeedFast Rolls: 340rpmSlow Rolls: 250rpmDifferential: 1.36 : 1

Grader1Mids Duster

All Sieve Dimensions are in Microns

WWQL Miag Multomat Flow Sheet PNW WQC 2014 Crop Year

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Flour Milling Ash Curves

SY3001-2 SY40292R JEFFERSONCumulative Cumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash Stream Yield Ash Yield AshB2 3.4 0.31 3.4 0.31 M2 29.6 0.36 29.6 0.36 M1 12.9 0.20 12.9 0.20B1 14.3 0.35 17.7 0.35 M1RD 4.1 0.39 33.7 0.36 M2 27.8 0.25 40.7 0.23M2 27.5 0.35 45.1 0.35 M1 12.9 0.39 46.7 0.37 B2 8.4 0.32 49.1 0.25M1 13.4 0.37 58.6 0.36 B2 8.5 0.41 55.2 0.38 B1 5.4 0.35 54.5 0.26M1RD 3.8 0.38 62.4 0.36 B1 3.9 0.45 59.0 0.38 M1RD 3.9 0.37 58.5 0.27GR 3.4 0.40 65.8 0.36 GR 3.3 0.50 62.3 0.39 GR 3.3 0.37 61.7 0.27M3 3.2 0.49 69.0 0.37 M3 2.8 0.53 65.1 0.39 M3 3.6 0.60 65.3 0.29B3 3.5 0.60 72.5 0.38 M4 3.1 0.69 68.2 0.41 M4 4.6 0.64 70.0 0.31M4 1.3 0.79 73.8 0.38 B3 3.5 0.70 71.7 0.42 B3 2.7 0.69 72.7 0.33M5 0.7 1.77 74.5 0.40 M5 1.0 1.85 72.7 0.44 M5 1.9 1.74 74.5 0.36REDDOG 0.7 2.47 75.1 0.42 REDDOG 0.4 2.75 73.1 0.45 REDDOG 1.6 2.76 76.1 0.41REDSH 0.3 3.61 75.4 0.43 REDSH 0.1 3.91 73.2 0.46 REDSH 0.5 3.58 76.6 0.43BKSH 3.4 3.63 78.9 0.57 BKSH 3.6 3.94 76.7 0.62 BKSH 3.1 3.63 79.7 0.56BRAN 21.1 4.79 100.0 1.46 BRAN 23.3 4.97 100.0 1.63 BRAN 20.3 4.81 100.0 1.42

Whole Wheat Ash 1.34 Whole Wheat Ash 1.34 Whole Wheat Ash 1.34Break Flour Yield 21.1 Break Flour Yield 15.8 Break Flour Yield 16.6

Ash Curves PNW WQC 2014 Crop Year

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SY0136 DAYNCumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield AshB1 7.0 0.31 7.0 0.31 M1RD 3.3 0.33 3.3 0.33M1 12.0 0.32 19.0 0.32 M2 24.3 0.37 27.6 0.37B2 9.1 0.33 28.1 0.32 M1 11.2 0.38 38.8 0.37GR 3.8 0.36 31.9 0.33 B1 7.6 0.52 46.4 0.39M2 25.2 0.36 57.1 0.34 GR 4.3 0.54 50.7 0.41M1RD 4.0 0.39 61.1 0.35 B2 12.5 0.55 63.2 0.43B3 3.2 0.59 64.3 0.36 M4 4.9 0.62 68.1 0.45M3 4.1 0.64 68.4 0.37 M3 3.7 0.69 71.8 0.46M4 5.5 0.66 73.9 0.40 B3 2.8 0.98 74.6 0.48M5 2.2 1.27 76.1 0.42 M5 2.0 1.40 76.6 0.50REDDOG 2.3 2.68 78.4 0.49 REDDOG 2.1 2.62 78.7 0.56BKSH 3.4 3.56 81.8 0.61 BKSH 3.2 3.69 81.8 0.68REDSH 0.7 3.71 82.6 0.64 REDSH 0.9 3.83 82.7 0.71BRAN 17.4 4.10 100.0 1.24 BRAN 17.3 4.83 100.0 1.43

Whole Wheat Ash 1.30 Whole Wheat Ash 1.34Break Flour Yield 19.4 Break Flour Yield 22.8


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IDO1101Cumulative

Stream Yield Ash Yield AshM1RD 3.1 0.31 3.1 0.31M1 8.9 0.35 12.0 0.34M2 23.7 0.36 35.6 0.35B2 5.8 0.38 41.4 0.35B1 10.9 0.39 52.3 0.36GR 4.2 0.44 56.5 0.37M4 6.5 0.49 63.0 0.38M3 4.4 0.57 67.4 0.39B3 2.9 0.88 70.4 0.41M5 3.6 0.92 73.9 0.44REDDOG 3.9 2.02 77.8 0.52REDSH 1.3 3.83 79.1 0.57BKSH 4.1 4.03 83.2 0.74BRAN 16.8 5.19 100.0 1.49

Whole Wheat Ash 1.48Break Flour Yield 19.6


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WA8158 WA8184 MDMCumulative Cumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 10.2 0.38 10.2 0.38 M1 9.0 0.36 9.0 0.36 B2 11.0 0.35 11.0 0.35M1RD 3.6 0.40 13.9 0.38 M2 22.0 0.39 30.9 0.38 B1 6.3 0.36 17.3 0.35M2 23.6 0.42 37.5 0.41 M1RD 3.5 0.41 34.4 0.38 M1 10.3 0.37 27.6 0.36B1 5.9 0.43 43.4 0.41 B1 4.9 0.46 39.3 0.39 M1RD 3.3 0.41 30.9 0.37B2 10.7 0.45 54.1 0.42 B2 9.1 0.46 48.4 0.41 GR 4.8 0.42 35.7 0.37GR 4.3 0.52 58.4 0.43 GR 3.9 0.50 52.3 0.41 M2 22.5 0.42 58.2 0.39M4 5.8 0.58 64.3 0.44 M4 6.5 0.51 58.8 0.42 M3 4.4 0.65 62.6 0.41M3 4.5 0.60 68.7 0.45 M3 4.7 0.58 63.4 0.44 M4 5.4 0.67 68.1 0.43B3 3.0 0.81 71.7 0.47 M5 4.0 0.71 67.5 0.45 B3 3.0 1.07 71.1 0.46M5 2.9 1.41 74.6 0.50 B3 3.3 0.74 70.8 0.47 M5 2.7 1.32 73.7 0.49REDDOG 2.8 2.03 77.3 0.56 REDDOG 5.1 1.30 75.9 0.52 REDDOG 3.2 2.19 77.0 0.56BKSH 3.3 2.96 80.7 0.66 REDSH 1.2 2.86 77.1 0.56 BKSH 4.0 2.89 81.0 0.68REDSH 0.9 2.98 81.6 0.68 BKSH 3.8 3.00 80.9 0.67 REDSH 1.2 2.96 82.2 0.71BRAN 18.4 3.74 100.0 1.25 BRAN 19.1 3.40 100.0 1.19 BRAN 17.8 3.20 100.0 1.15



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-

WA8162 WA8189 LOUISECumulative Cumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 6.3 0.37 6.3 0.37 M1 8.2 0.33 8.2 0.33 B1 12.3 0.25 12.3 0.25B1 11.8 0.43 18.0 0.41 M2 19.9 0.38 28.1 0.37 B2 11.4 0.37 23.8 0.31M2 22.9 0.44 41.0 0.43 M1RD 2.9 0.38 31.0 0.37 M1 11.5 0.40 35.3 0.34GR 5.5 0.44 46.5 0.43 B1 11.5 0.44 42.5 0.39 GR 6.3 0.46 41.5 0.36B2 12.5 0.44 59.0 0.43 B2 11.4 0.54 53.9 0.42 M2 20.7 0.46 62.2 0.39B3 3.5 0.63 62.5 0.44 GR 6.4 0.57 60.3 0.44 M1RD 3.1 0.51 65.3 0.40M1RD 0.9 0.65 63.4 0.45 B3 3.8 0.67 64.1 0.45 B3 2.9 0.74 68.2 0.41M3 4.4 0.77 67.8 0.47 M4 3.6 0.99 67.7 0.48 M3 3.1 0.99 71.3 0.44M4 4.2 0.79 72.0 0.48 M3 4.4 1.15 72.1 0.52 M4 2.3 1.44 73.6 0.47M5 1.8 2.20 73.8 0.53 M5 1.6 2.39 73.7 0.56 M5 1.1 2.67 74.8 0.50REDDOG 2.1 2.58 75.9 0.58 REDDOG 2.0 3.48 75.7 0.64 REDDOG 1.8 3.44 76.6 0.57REDSH 0.9 3.79 76.8 0.62 BKSH 3.9 4.23 79.5 0.81 BKSH 3.8 4.10 80.5 0.74BKSH 3.9 3.85 80.7 0.78 REDSH 0.9 4.30 80.4 0.85 REDSH 0.8 4.18 81.2 0.78BRAN 19.3 4.89 100.0 1.57 BRAN 19.6 4.57 100.0 1.58 BRAN 18.8 4.91 100.0 1.55



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WA8177Cumulative

Stream Yield Ash Yield AshM1 13.7 0.38 13.7 0.38B2 13.6 0.40 27.3 0.39B1 8.3 0.41 35.7 0.40M2 24.4 0.43 60.1 0.41GR 4.3 0.49 64.4 0.42M1RD 3.3 0.50 67.7 0.42B3 2.7 0.83 70.5 0.43M3 3.0 0.98 73.5 0.46M4 2.2 1.25 75.6 0.48M5 1.9 2.05 77.5 0.52REDDOG 2.3 2.93 79.8 0.59BKSH 3.0 4.22 82.9 0.72REDSH 0.9 4.35 83.8 0.76BRAN 16.2 5.58 100.0 1.54

Whole Wheat Ash 1.43Break Flour Yield 24.7


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WA8169 WA8212 MADSENCumulative Cumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash Stream Yield Ash Yield AshB2 3.2 0.43 3.2 0.43 M1 13.3 0.35 13.3 0.35 M1 13.6 0.30 13.6 0.30B1 14.4 0.43 17.6 0.43 B1 9.5 0.36 22.8 0.35 B1 9.2 0.30 22.8 0.30GR 7.7 0.46 25.3 0.44 B2 15.4 0.39 38.2 0.37 B2 16.1 0.33 38.9 0.32M2 19.7 0.48 44.9 0.46 GR 4.9 0.43 43.1 0.38 M2 22.2 0.34 61.1 0.32B3 9.7 0.49 54.6 0.46 M2 21.9 0.45 64.9 0.40 GR 4.9 0.38 66.0 0.33M1RD 2.8 0.54 57.4 0.47 M1RD 2.9 0.46 67.9 0.40 M1RD 2.7 0.41 68.7 0.33M1 12.4 0.74 69.8 0.52 B3 2.8 0.71 70.6 0.41 B3 2.7 0.64 71.4 0.34M3 3.0 0.97 72.8 0.53 M3 3.1 0.84 73.7 0.43 M3 2.8 0.80 74.2 0.36M4 1.6 1.63 74.4 0.56 M4 2.4 1.19 76.1 0.46 M4 2.4 1.11 76.6 0.38M5 1.2 2.47 75.6 0.59 M5 1.4 2.41 77.5 0.49 M5 1.2 2.33 77.8 0.41REDDOG 1.8 3.00 77.4 0.64 REDDOG 2.1 2.73 79.5 0.55 REDDOG 1.9 2.69 79.7 0.47BKSH 3.6 3.80 81.0 0.79 REDSH 0.8 3.65 80.4 0.58 REDSH 0.8 3.62 80.5 0.50REDSH 0.8 3.82 81.8 0.82 BKSH 3.3 3.66 83.7 0.70 BKSH 3.5 3.66 84.0 0.63BRAN 18.2 4.51 100.0 1.49 BRAN 16.3 4.57 100.0 1.33 BRAN 16.0 4.54 100.0 1.26



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LCS BIANCOR MADSENCumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 11.0 0.41 11.0 0.41 B1 8.9 0.36 8.9 0.36B1 9.8 0.41 20.9 0.41 GR 5.2 0.42 14.1 0.38M1RD 3.5 0.43 24.4 0.41 M1 12.7 0.42 26.8 0.40M2 20.2 0.44 44.5 0.42 B2 14.1 0.44 40.9 0.41B2 12.3 0.44 56.8 0.43 M2 22.8 0.45 63.7 0.43GR 7.0 0.46 63.8 0.43 M1RD 3.4 0.48 67.1 0.43B3 3.4 0.70 67.2 0.44 B3 2.9 0.77 70.0 0.44M3 4.1 0.77 71.3 0.46 M3 3.3 0.94 73.3 0.46M4 3.1 0.94 74.4 0.48 M4 3.0 1.13 76.3 0.49M5 1.9 1.57 76.3 0.51 M5 1.4 2.56 77.7 0.53REDDOG 2.5 2.43 78.8 0.57 REDDOG 1.8 3.44 79.6 0.60BKSH 3.6 4.10 82.4 0.72 REDSH 1.1 4.23 80.6 0.64REDSH 1.1 4.18 83.5 0.77 BKSH 3.6 4.31 84.3 0.80BRAN 16.5 5.17 100.0 1.50 BRAN 15.7 5.23 100.0 1.50



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WB1376CLP BZ6W06-440 WB456Cumulative Cumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash Stream Yield Ash Yield AshB1 10.2 0.37 10.2 0.37 M1 6.2 0.39 6.2 0.39 B1 9.9 0.27 9.9 0.27M1 11.6 0.40 21.8 0.39 M2 20.6 0.39 26.8 0.39 B2 14.9 0.32 24.8 0.30M2 23.2 0.42 45.0 0.40 B1 10.6 0.42 37.4 0.40 M1 10.0 0.39 34.8 0.33B2 11.5 0.44 56.4 0.41 GR 6.0 0.46 43.4 0.41 M2 25.4 0.44 60.2 0.37M1RD 3.3 0.49 59.7 0.42 B2 14.6 0.47 58.0 0.42 GR 5.5 0.45 65.7 0.38GR 4.2 0.51 64.0 0.42 M1RD 2.3 0.49 60.2 0.42 M1RD 3.2 0.52 68.9 0.39B3 2.6 0.54 66.5 0.43 M3 4.5 0.69 64.8 0.44 B3 2.4 0.94 71.3 0.40M3 3.9 0.80 70.4 0.45 B3 3.7 0.74 68.5 0.46 M3 3.1 1.01 74.4 0.43M4 3.9 1.06 74.4 0.48 M4 4.7 0.80 73.2 0.48 M4 1.6 1.27 76.1 0.45M5 2.3 2.12 76.7 0.53 M5 2.5 1.66 75.7 0.52 M5 1.4 2.54 77.5 0.49REDDOG 2.1 2.91 78.7 0.59 REDDOG 2.1 2.55 77.9 0.57 REDDOG 1.5 3.17 78.9 0.54REDSH 1.0 4.09 79.7 0.63 BKSH 3.4 4.38 81.2 0.73 REDSH 0.6 4.18 79.6 0.56BKSH 3.6 4.26 83.3 0.79 REDSH 0.8 4.50 82.0 0.77 BKSH 3.4 4.43 83.0 0.72BRAN 16.7 5.35 100.0 1.55 BRAN 18.0 6.31 100.0 1.77 BRAN 17.0 5.69 100.0 1.57



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BOBTAIL STONECumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield AshB1 12.2 0.33 12.2 0.33 M1 11.6 0.32 11.6 0.32B2 14.0 0.41 26.3 0.37 B1 11.8 0.33 23.3 0.32M1 13.0 0.44 39.3 0.39 M2 19.3 0.35 42.7 0.34GR 6.6 0.44 45.8 0.40 M1RD 3.3 0.37 46.0 0.34M2 20.8 0.48 66.6 0.43 B2 13.1 0.39 59.1 0.35M1RD 2.8 0.55 69.4 0.43 GR 6.2 0.44 65.3 0.36B3 2.7 0.85 72.1 0.45 B3 3.5 0.58 68.8 0.37M3 3.0 1.15 75.1 0.48 M3 3.5 0.79 72.3 0.39M4 2.1 1.55 77.2 0.50 M4 2.5 1.14 74.8 0.41M5 1.1 2.87 78.3 0.54 M5 1.4 2.56 76.2 0.45REDDOG 2.0 3.10 80.3 0.60 REDDOG 2.0 3.13 78.2 0.52REDSH 1.0 3.72 81.3 0.64 BKSH 4.1 4.25 82.4 0.71BKSH 3.9 4.03 85.2 0.80 REDSH 0.5 4.44 82.9 0.73BRAN 14.8 4.94 100.0 1.41 BRAN 17.1 5.42 100.0 1.54


CHRYSTAL OTTOCumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield AshB1 12.5 0.46 12.5 0.46 M1 11.6 0.52 11.6 0.52B2 16.1 0.48 28.6 0.47 B1 9.9 0.54 21.5 0.53M1 13.9 0.56 42.5 0.50 M2 16.5 0.56 38.0 0.55M2 20.1 0.56 62.6 0.52 M1RD 3.3 0.57 41.4 0.55M1RD 2.7 0.59 65.3 0.52 GR 6.3 0.59 47.7 0.55GR 6.0 0.60 71.2 0.53 B2 16.9 0.59 64.6 0.56B3 2.7 0.88 74.0 0.54 B3 3.3 0.84 67.9 0.58M3 2.3 1.16 76.3 0.56 M3 3.9 0.92 71.7 0.60M4 1.4 1.64 77.7 0.58 M4 2.1 1.17 73.8 0.61M5 1.1 2.72 78.8 0.61 M5 2.0 1.44 75.8 0.63REDDOG 1.7 2.80 80.6 0.66 REDDOG 2.4 2.26 78.3 0.69REDSH 0.7 3.49 81.3 0.68 REDSH 1.0 3.65 79.3 0.72BKSH 2.9 3.58 84.2 0.78 BKSH 3.7 3.70 83.0 0.86BRAN 15.8 4.40 100.0 1.36 BRAN 17.0 3.99 100.0 1.39



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TRIFECTA KASEBERGCumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 12.6 0.38 12.6 0.38 B1 13.6 0.37 13.6 0.37M2 22.7 0.42 35.3 0.40 GR 6.0 0.42 19.6 0.38M1RD 3.2 0.44 38.5 0.41 B2 11.8 0.43 31.4 0.40B1 9.6 0.48 48.1 0.42 M1 11.0 0.51 42.4 0.43GR 4.6 0.48 52.7 0.43 M2 18.6 0.54 61.0 0.46B2 14.0 0.48 66.7 0.44 M1RD 3.2 0.54 64.2 0.47B3 2.9 0.90 69.7 0.46 B3 3.3 0.68 67.5 0.48M3 3.2 0.91 72.8 0.48 M3 3.9 0.94 71.4 0.50M4 2.9 0.96 75.8 0.50 M4 2.0 1.34 73.4 0.53M5 1.7 2.37 77.5 0.54 M5 1.4 2.46 74.7 0.56REDDOG 1.8 3.11 79.3 0.60 REDDOG 1.9 2.98 76.6 0.62REDSH 1.0 4.16 80.3 0.64 BKSH 4.0 3.39 80.6 0.76BKSH 3.5 4.59 83.7 0.80 REDSH 0.8 3.40 81.4 0.78BRAN 16.3 5.65 100.0 1.59 BRAN 18.6 4.10 100.0 1.40


ARTDECO WHITCumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 12.5 0.33 12.5 0.33 B1 12.4 0.24 12.4 0.24B1 10.8 0.37 23.3 0.35 B2 14.4 0.26 26.7 0.25M2 21.2 0.38 44.5 0.36 GR 5.0 0.33 31.7 0.26M1RD 3.3 0.41 47.7 0.37 M1 12.6 0.35 44.2 0.29B2 13.7 0.42 61.4 0.38 M2 15.7 0.40 60.0 0.32GR 5.7 0.45 67.2 0.38 M1RD 3.5 0.42 63.5 0.32B3 2.9 0.73 70.1 0.40 B3 3.7 0.50 67.2 0.33M3 3.2 0.88 73.3 0.42 M3 3.5 0.75 70.7 0.35M4 2.2 1.14 75.5 0.44 M4 2.1 1.22 72.8 0.38M5 1.6 2.15 77.0 0.47 M5 1.5 2.50 74.3 0.42REDDOG 1.9 2.72 79.0 0.53 REDDOG 1.6 3.14 75.8 0.48REDSH 0.9 3.74 79.9 0.57 BKSH 4.1 3.78 79.9 0.65BKSH 3.6 3.83 83.5 0.71 REDSH 0.7 4.00 80.7 0.68BRAN 16.5 5.11 100.0 1.43 BRAN 19.3 4.62 100.0 1.44



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USDA Federal Grain Inspection Service Olympia, Washington

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General Mills Minneapolis, Minnesota

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

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

Variety Class Group Sample# Product Dough

/Batter

Rating

Liked/Disliked Comments End-P

roduc

t Perf

orman

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Liked/Disliked Comments Overal

l Acc

eptab

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Liked/Disliked Comments Mitigati

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Physic

al/Che

mical

Propert

ies &

Com

ments

SY3001-2 HRS 1 1Pan Bread 5

Dough Temp: 76.3F; Tacky dough, difficult to round the dough. Needed more mix time

6 Loaf volume: 2400cc 5 Very fine bite, compared to the other HRS samples Color is ok. Poor dough handling.

SY40292R HRS 1 2 Pan Bread 7 Dough Temp: 78.4F; Medium Pliable dough. 5 Loaf volume: 2400cc 6 Darker yellow crumb and uneven grain

JEFFERSON check HRS 1 3Pan Bread 9 Dough Temp: 80.5F; Pliable dough. 6 Loaf volume: 2425cc 7 Good dough handling. Poor Absorption

SY0136 HWS 2 4Pan Bread 7 Dough Temp: 80F; Medium Tacky

dough. Needed more mix time. 7 Loaf volume: 2325cc 7 Overall better bread from the whole setGood grain&Good color-Poor Volume. Similar protein between 4&5 but 4 had twice the stability.

DAYN check HWS 2 5 Pan Bread 7 Dough Temp:78.4F; Medium Tacky dough. Needed more mix time. 5 Loaf volume: 2450cc 5 Acceptable Appearance is fine and taste is good.

IDO1101 HWW 3 6 Pan Bread 8 Dough Temp: 80.9F; Stiff dough. Needed less mix time. 6 Loaf volume: 2475cc 5 Good bite/nice texture and poor grain

WA8158 HWW 4 7 Pan Bread 9 Dough Temp: 79.7F; Pliable dough. 6 Loaf volume: 2500cc 7 Good volume Very yellow for HWW. For 10.7% Protein, it faired well.

WA8184 HWW 4 8 Pan Bread 8 Dough Temp: 80.3F; Pliable dough. 6 Loaf volume: 2300cc 4 Low volume Very yellow for HWW-Short bite-Similar in cell structure-Bitter.

MDM check HWW 4 9Pan Bread 8 Dough Temp: 81.8F; Medium

Pliable dough. Needed more mix time 5 Loaf volume: 2350cc 5 Close grain-low volume Very yellow for HWW

WA8162 SWS 5 10

AACC Cookie-Bake 8 Dough weight (g)=144.4; Cookie

weight (g)=127.4 7Width*=78.34mm;Thickness*=9.62mm;(W/T)*=8.15; Spread Factor(SF)=81.5

7*adjusted(width, thickness, W/T)

WA8189 SWS 5 11



7

*adjusted(width, thickness, W/T)

LOUISE check SWS 5 12


weight (g)=128.3 8Width*=79.34mm;Thickness*=9.92mm;(W/T)*=8;Spread Factor(SF)=80


WA8177 SWW 6 13




WA8169 SWW 7 14




WA8212 SWW 7 15




MADSEN check SWW 7 16




General Mills End-Product Evaluation PNW WQC 2014 Crop Year

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Bay State Milling Winona, Minnesota




/Batter

Rating


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Physic

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Propert

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Com

ments

SY3001-2 HRS 1 1 Bread 3 Sm. Bubbles, dry, elastic 4 Open,holes, irregular grain, sl.yellow 4 Too strong, high mix time

SY40292R HRS 1 2 Bread 4 dry, elastic 4 Open, irregular 4 Too strong, high mix time

JEFFERSON check HRS 1 3 Bread 4 dry, elastic 3 Open 4 Too strong, high mix time Low absorption

SY0136 HWS 2 4 Bread 3 Lg. Bubbles, dry, elastic 3 Open with holes 3 Too strong, high mix time

DAYN check HWS 2 5 Bread 8 Good handling 7 Brighter, good grain 8 Good strength, balance, & tolerance

IDO1101 HWW 3 6 Bread 6 Acceptable 7 Brighter, good grain 5 Low mix time, sh. processing window High absorption, low stability

WA8158 HWW 4 7 Bread 6 Acceptable 5 Slightly open, good body, sl.yellow 6 Dull yellow, short mix time

WA8184 HWW 4 8 Bread 6 Acceptable 7 Good structure, slightly yellow 5 Low stability & mix, quick breakdown

MDM check HWW 4 9 Bread 5 Dry, yellowish 6 Open, irregular, rough, holes 4 Dull yellow, sh.mix, poor internals Low absorption

Bay State Milling End-Product Evaluation PNW WQC 2014 Crop Year

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Grain Craft Wichita, Kansas




/Batter

Rating


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Physic

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Propert

ies &

Com

ments

SY3001-2 HRS 1 1 Bread 8 strong dough, good absorption 6 open grain, harsh texture 7 good volume, good strength interior scores were low

SY40292R HRS 1 2 Bread 8 strong dough 6 open grain 7 good volume, good strength

JEFFERSON check HRS 1 3 Bread 6 strong dough, low absorption 6 open grain 6 good volume, good strength low absorption

SY0136 HWS 2 4 Bread 7 strong dough, slightly low abs. 7 above average interior scores 7 good volume, good strength

DAYN check HWS 2 5 Bread 7 slightly low absorption, good strength 4 lower volume, low interior scores 5 below average volume, poor interior low interior scores,

IDO1101 HWW 3 6 Bread 3 very weak, good absorption 2 low volume, poor interiors 3 poor interior, low volume weak

WA8158 HWW 4 7 Bread 4 below average strength 4 yellow crumb color 4 below average volume, poor interior crumb color

WA8184 HWW 4 8 Bread 3 weak dough 5 below average interior 4 average volume weak dough

MDM check HWW 4 9 Bread 5 good strength, low absorption 5 average interior and volume 5 strength was good, average interior low absorption

Grain Craft (Wichita) End-Product Evaluation PNW WQC 2014 Crop Year

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PNW-WQC 2014 CROP YEAR COLLABORATIVEHard Wheat Samples.

701 East 17th Street, Wichita, Ks 67214

Samp Flour Analyses Farinograph Bake Mix Dough Dough Comment Bake# Variety Class TW FN Mst Pro Ash Abs Arr Pk MTI Stab Abs Time Score Mixer / Moulder Volume Color Grain Texture External Score1 SY 3001-2 HRS

Bake Method: SDS 61.6 427 14.7 13.90 0.38 62.7 21.2 12 19.3 63.0 25.0 3.0 Bucky 3104 4 5 4 9 7Evaluation/Comments: open, very irregular harsh grain, excellent volume

2 SY 40292R HRSBake Method: SDS 58.6 342 14.2 13.10 0.43 61.6 27.2 18 21.2 61.0 25.0 2.0 Bucky 3104 3 5 5 9 7

Evaluation/Comments: open, irregular, coarse grain, excellent volume3 Jefferson - Check HRS

Bake Method: SDS 61.0 397 14.2 13.10 0.44 58.7 25.2 28 31.5 59.0 25.0 2.0 Bucky 3104 5 5 5 9 6Evaluation/Comments: open, irregular, coarse grain, excellent volume

4 SY 0136 HWSBake Method: SDS 60.1 377 14.1 12.30 0.42 59.4 28.9 19 23.4 59.0 25.0 2.0 Bucky 3104 5 6 6 9 7

Evaluation/Comments: Slightly open, variable, slightly coarse grain, excellent volume5 DAYN - Check HWS

SDS 60.6 381 14.5 12.50 0.47 59.4 9.9 18 13.2 59.0 21.0 8.0 Developed 2809 5 4 4 4 5Very open, very irregular grain, very low volume

6 ID011101 HWWSDS 63.1 358 14.3 12.70 0.50 66.7 4.8 29 6.1 66.0 7.0 6.5 Slack 2750 4 5 4 3 2

Very open, very irregular grain, very low volume7 WA 8158 HWW

SDS 61.9 356 14.3 10.70 0.41 59.3 6.4 32 10.8 59.0 12.0 7.5 Dev./ Sl. Tight 2839 2 4 4 4 4yellow crumb color, very open, irregular grain, sl. Low volume

8 WA 8184 HWWSDS 62.8 374 14.1 9.70 0.41 61.9 6.4 46 6.9 61.0 9.0 8.0 Developed 2897 3 4 4 5 3

Very open, very irregular grain, average volume9 MDM Check HWW

SDS 62.2 443 14.5 11.50 0.48 56.9 5.7 20 10.1 58.0 18.0 8.0 Developed 2883 3 5 4 5 5

Crumb

Bake Method:Evaluation/Comments:





Grain Craft (Wichita) Laboratory Data PNW WQC 2014 Crop Year

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PNW-WQC 2014 CROP YEAR COLLABORATIVE Soft Wheat Samples

701 E. 17th Street, Wichita, Ks 67214

Samp Flour Analyses Farinograph# Variety Class TW FN Mst Pro Ash Abs Arr Peak MTI Stab10 WA 8162 SWS 60.5 381 13.2 10.80 0.49 57.7 1.0 2.0 120 3.0

Evaluation/comments11 WA 8189 SWS 59.2 367 14.0 10.90 0.52 53.4 0.5 7.0 30 13.5

Evaluation/comments12 Louise Check SWS 57.6 376 12.9 10.20 0.48 55.0 0.5 5.0 55 8.5

Evaluation/comments13 WA 8177 SWW 61.1 419 13.5 10.20 0.48 56.5 0.7 1.7 110 2.8



Evaluation/comments16 Madsen Check SWW 61.2 404 13.2 8.00 0.42 57.0 0.6 1.3 90 3.9

Evaluation/comments17 LCS Biancor SWW 61.6 373 13.4 9.00 0.43 55.5 0.7 1.5 90 4.0

Evaluation/comments18 Madsen Check SWW 61.0 397 13.1 11.70 0.47 59.7 1.0 2.5 90 3.5

Evaluation/comments19 WB 1376CLP SWW 63.8 336 13.1 9.00 0.48 57.4 0.7 1.2 110 2.8

Evaluation/comments20 BZ6W06-440 SWW 61.4 422 12.9 12.60 0.52 59.5 1.2 2.0 100 2.8

Evaluation/comments21 WB 456 Check SWW 63.6 406 12.9 8.00 0.51 56.3 0.5 1.2 130 2.5

Evaluation/comments22 Bobtail SWW 60.8 348 13.3 7.80 0.43 53.0 0.5 1.2 80 3.5

Evaluation/comments23 UI Stone SWS 62.1 366 13.0 10.00 0.45 53.7 1.0 3.5 60 6.5

Evaluation/comments24 ARS Chrystal Club 61.0 364 13.2 7.30 0.42 51.0 0.4 1.0 140 2.5

Evaluation/comments25 OTTO SWW 63.0 340 13.1 8.70 0.42 55.3 0.7 4.5 60 7.3

Evaluation/comments26 WB Trifecta SWW 63.8 401 13.3 9.10 0.47 56.0 0.6 1.5 110 2.6

Evaluation/comments27 Kaseberg SWW 60.6 362 12.9 8.20 0.45 52.5 0.5 1.7 90 2.8

Evaluation/comments28 LCS Artdeco SWW 61.1 369 13.1 8.80 0.41 55.3 0.7 4.0 65 6.8

Evaluation/comments29 WHIT SWS 61.1 368 12.1 9.90 0.43 55.0 0.7 1.8 100 3.2

Evaluation/comments

Grain Craft (Wichita) Laboratory Data PNW WQC 2014 Crop Year

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Grain Craft Blackfoot, ID




/Batter

Rating


roduc

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Physic

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Propert

ies &

Com

ments

SY3001-2 HRS 1 1 6Moderate absorption. Excessive development time. Strong flour. 6

Flour would be too strong to use without blending. Better than check due to increased absorption.

SY40292R HRS 1 2 5Slightly low absorption. Excessive development time. Strong flour. 6

Very similar to above. Would require blending to produce manageable flour.Slightly better than check.

JEFFERSON check HRS 1 3 5Very low absorption. Excessive development time. Strong flour. 5

Typical of Jefferson, low absorption, strong.

SY0136 HWS 2 4 6Excessive development time. Very strong. 6

Flour would be too strong to use without blending.

DAYN check HWS 2 5 7

Good development time with good strength. Overall good mixing characteristics. 7

Better than experimental in terms of flour yield, mixing characteristics.

IDO1101 HWW 3 6 6Very good absorption. Acceptable farinograph, slightly weak. 5

At more normal protein level, I feel this variety would be too weak to be used alone. Excellent absorption level and could be used in blend.

2-3% higher protein than other HWW submitted. At normal 12.0% protein level, would likely be too weak.

WA8158 HWW 4 7 7Very good development time and strength. Nice farinograph. 8

Best combination of milling performance and farinograph.

WA8184 HWW 4 8 7Good absorption and strength.Slightly weak development time. 7

Lower flour yield. Good farinograph with best absorption in the group. 1% lower protein.

MDM check HWW 4 9 6

Very good development time and strength. However, very low absorption. 6

Good combination of flour yield and mixing characteristics. However, absorption is very low.

Grain Craft (Blackfoot) End-Product Evaluation PNW WQC 2014 Crop Year

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Sam

ple

Var

iety

Cla

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Gro

up

Whe

at P

ro.

Pro

tein

Los

s

Flou

r Mst

.

Flou

r Pro

.

Flou

r Ash

Flou

r Yld

Abs

orpt

ion

Pea

k

MTI

Sta

bilit

y

1 SY3001-2 HRS 1 14.6 0.7 14.7 13.9 0.38 76.6 62.0 25.3 7 40.0

2 SY40292R HRS 1 14.0 0.9 14.2 13.1 0.43 76.3 60.9 30.3 5 40.0

3 Jefferson HRS 1 14.7 1.3 14.2 13.4 0.44 75.7 57.7 26.5 5 40.0

4 SY0136 HWS 2 13.8 1.5 14.1 12.3 0.42 75.7 59.5 37.5 3 40.0

5 Dayn HWS 2 13.5 1.0 14.5 12.5 0.47 76.2 58.9 11.0 8 32.4

6 IDO1101 HWW 3 13.9 1.2 14.3 12.7 0.50 73.6 66.2 5.0 37 10.0

7 WA8158 HWW 4 11.8 1.1 14.3 10.7 0.41 74.5 58.7 6.5 17 23.4

8 WA8184 HWW 4 10.9 1.2 14.1 9.7 0.41 70.7 61.6 5.2 18 23.2

9 MDM HWW 4 11.8 0.3 14.5 11.5 0.48 73.5 56.8 7.2 21 20.2

Hard Wheat Samples

FarinographMilling

PNW Wheat Quality Council

Grain Craft (Blackfoot) Laboratory Data PNW WQC 2014 Crop Year

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Sam

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Varie

ty

Cla

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Gro

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Whe

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Pro.

Prot

ein

Loss

Flou

r Mst

.

Flou

r Pro

.

Flou

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Flou

r Yld

Wat

er

Sodi

um

Car

bona

te

Lact

ic A

cid

Sucr

ose

10 WA8162 SWS 5 12.6 1.8 13.2 10.8 0.49 74.3 51.6 65.6 100.0 94.6

11 WA8189 SWS 5 13.5 2.6 14.0 10.9 0.52 73.4 50.6 66.5 117.4 91.9

12 Louise SWS 5 11.7 1.4 12.9 10.3 0.49 74.6 52.4 65.1 111.9 91.5

13 WA8177 SWW 6 11.3 1.1 13.5 10.2 0.48 77.4 54.0 63.7 77.4 89.6

14 WA8169 SWW 7 9.0 1.4 13.4 7.6 0.44 75.5 50.2 67.6 98.5 88.9

15 WA8212 SWW 7 9.1 1.4 13.2 7.7 0.43 77.4 54.6 67.8 88.6 91.2

16 Madsen SWW 7 9.2 1.2 13.0 8.0 0.42 77.4 54.4 66.5 96.4 90.2

17 LCS Biancor SWW 8 10.7 1.7 13.4 9.0 0.43 76.1 54.6 71.2 111.0 95.0

18 Madsen SWW 8 13.2 1.5 13.1 11.7 0.47 77.3 56.1 69.5 103.3 96.8

19 WB 1376CLP SWW 9 10.7 1.7 13.1 9.0 0.48 76.4 56.5 69.6 89.2 91.3

20 BZ6W06-440 SWW 9 13.8 1.2 12.9 12.6 0.52 76.2 52.3 65.7 93.1 93.7

21 WB456 SWW 9 9.5 1.5 12.9 8.0 0.51 77.8 54.1 68.1 80.2 87.6


Soft Wheat Samples

Milling Solvent Retention Capacity


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22 Bobtail SWW 10 8.9 1.1 13.3 7.8 0.43 78.2 50.1 65.8 82.5 88.3

23 UI Stone SWS 10 11.5 1.5 13.0 10.0 0.45 76.0 49.9 63.5 100.3 89.5

24 ARS Chrystal Club 10 8.6 1.3 13.2 7.3 0.42 78.1 49.1 63.7 112.9 81.2

25 Otto SWW 10 10.1 1.4 13.1 8.7 0.42 75.5 53.4 71.4 102.7 83.7

26 WB Trifecta SWW 10 10.4 1.3 13.3 9.1 0.47 77.3 53.5 66.0 97.8 88.3

27 Kaseberg SWW 10 9.5 1.3 12.9 8.2 0.45 74.2 51.7 67.0 117.9 92.0

28 LCS Artdeco SWW 10 10.1 1.3 13.1 8.8 0.41 76.7 53.7 68.5 78.2 98.5

29 Whit SWS 10 11.6 1.7 12.1 9.9 0.43 76.9 48.5 65.6 120.2 87.1


OVA Samples

Milling Solvent Retention Capacity


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ADM Milling Overland Park, Kansas




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SY3001-2 HRS 1 1 Bread 8 Strong dough out of mixer 8 Bright interior sl open grain 8Good protein excellent vol and mix Both equal to check

SY40292R HRS 1 2 Bread 8 Tough strong dough 8 Bright interior sl open grain 8Good at make up good vol and long mix

JEFFERSON check HRS 1 3 Bread 8 Tough strong dough 8 Sl creamy and open grain 8Good protein excellent vol and mix

SY0136 HWS 2 4 Bread 8 Tough dough 8 Sl lower protein but still strong 8 Long mix, good volume Performed better than check

DAYN check HWS 2 5 Bread 7 Lower mix time good volume 7Good pilable dough nice sheeting 7

Creamy interior good oven spring

IDO1101 HWW 3 6 Bread 3 Very short mix soft dough 3 Open grain avg vol 3Poor quality due to soft sticky dough

WA8158 HWW 4 7 Bread 3Short vol soft and sticky dough 3 Low loaf volume, low protein 3

Yellow crumb color open grain Equal to check

WA8184 HWW 4 8 Bread 3Short vol soft and sticky dough 3 Low loaf volume, low protein 3

Yellow crumb color open grain Lowest pro of set

MDM check HWW 4 9 Bread 3Short vol soft and sticky dough 3 low loaf volume, low protein 3

Yellow crumb color open grain

WA8162 SWS 5 10 Cookie 8 Dough good condition 3 High protein 7Spread factor similar to the check

WA8189 SWS 5 11 Cookie 8 Dough good condition 3Highest moisture overall, high protein 7

Best spread factor in the set, better than check High lactic acid

LOUISE check SWS 5 12 Cookie 8 Dough good condition 4 Slight checking 6

WA8177 SWW 6 13 Cookie 8 Dough good condition 3 2Poorest spread factor in the set

WA8169 SWW 6 14 Cookie 8 Dough good condition 4 Slight checking 8 Best spread factor in the set

WA8212 SWW 6 15 Cookie 8 Dough good condition 4 Slight checking 5Spread factor similar to the check Sucrose similar to the check

MADSEN check SWW 6 16 Cookie 4 Slightly dry dough 3 5

ADM Milling End-Product Evaluation PNW WQC 2014 Crop Year

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Bake Data FarinographAbsorption Mix Time Loaf Volume Absorption Peak Stability MTI

Company/Institution Group Class SampleSY3001-2 1 HRS 1 60.0 18 2950 60.0 14.5 16.0 20SY40292R 1 HRS 2 59.0 20 2900 60.8 16.00 20.0 20JEFFERSON check 1 HRS 3 59.0 20 2975 60.8 19.0 24.0 20SY0136 2 HWS 4 58.0 20 2900 60.9 20.0 25.0 20DAYN check 2 HWS 5 58.0 9 2900 60.6 13.5 12.0 20IDO1101 3 HWW 6 59.0 4 2800 65.1 5.5 8.5 25WA8158 4 HWW 7 57.0 4 2700 58.8 9.0 13.5 20WA8184 4 HWW 8 56.0 6 2500 61.4 7.5 15.0 20 SRC Cookie Bake ResultsMDM check 4 HWW 9 57.0 7 2675 58.0 10.0 18.5 20 H2O Sucrose Lactic Acid Sod. Carb Width Height SpreadWA8162 5 53.36 88.21 102.78 67.57 48.83 5.73 8.32WA8189 5 50.53 85.51 115.09 67.68 49.73 5.43 8.94LOUISE check 5 52.51 84.87 107.42 67.58 49.27 5.67 8.48WA8177 6 54.61 83.81 81.36 65.50 47.43 6.23 7.43WA8169 6 50.00 84.25 104.42 69.71 50.33 5.17 9.50WA8212 6 55.06 86.63 89.84 68.33 48.40 6.00 7.87MADSEN check 6 54.78 86.68 93.65 67.12 47.57 5.93 7.83LCS BIANCOR 7 53.67 89.43 114.26 75.58 49.03 5.87 8.15MADSEN check 7 57.25 91.76 101.66 69.26 46.83 6.43 7.11WB1376CLP 8 58.57 88.65 83.83 69.99 47.07 6.43 7.14BZ6W06-440 8 53.60 87.96 92.63 67.82 47.77 6.37 7.32WB456 check 8 55.01 83.99 75.76 68.95 48.87 6.37 7.49BOBTAIL 9 53.49 85.59 94.06 69.60 49.30 5.67 8.49UI STONE 9 50.93 84.87 114.03 65.76 49.17 5.37 8.94ARS CHRYSTAL 9 50.79 79.89 76.42 65.72 50.83 4.87 10.19OTTO 9 52.93 90.07 116.33 76.19 49.00 5.50 8.69WB TRIFECTA 9 55.47 87.89 82.06 68.20 48.47 6.27 7.54KASEBERG 9 52.46 88.34 98.86 73.25 48.93 6.00 7.96LCS ARTDECO 9 53.62 93.81 109.09 71.89 47.87 6.37 7.33WHIT 9 48.51 85.42 106.15 70.16 49.63 5.53 8.76

ADM Milling Laboratory Data PNW WQC 2014 Crop Year

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Ardent MillsOmaha, Nebraska




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SY3001-2 HRS 1 1 Bread 8 long mix/strong, lively elastic 6

good volume, excess break and shred, bright color, good body and texture 7 Good Blending Wheat

SY40292R HRS 1 2 Bread 7 long mix, strong, elastic 5

good volume, excess break&shred,bright but yellow color, good body, sl wet 6 Good Blending Wheat

JEFFERSON check HRS 1 3 Bread 7 strong, sl dry, strong, elastic 5

high volume, excess and sl ragged break&shred, bright color, sl open/round grain, good body and texture 6 Low Abs

SY0136 HWS 2 4 Bread 8 bucky (very strong), elastic 6

good volume, excess and ragged break&shred, bright color, sl round grain, sl soft, silky texture 7 Good Blending Wheat

DAYN check HWS 2 5 Bread 7 strong, sl dry, sl tacky, elastic 4good volume, excess break&shred, bright, sl open grain, sl firm 5

IDO1101 HWW 3 6 Bread 3 short mix, wet, sticky, soft, extensible, y 4

low volume, sl excess break&shred, bright but yellow color, open grain, good body and texture 3

WA8158 HWW 4 7 Bread 4 wet, tacky, soft, extensible, yellow 5

good volume, excess/sl ragged break&shred, bright but yellow color, close grain, firm 5

WA8184 HWW 4 8 Bread 4 wet, sticky, soft, extensible, yellow 4

low volume, sl excess/ragged break&shred, bright but yellow color, sl firm, sl wet 4

MDM check HWW 4 9 Bread 4 sl wet, good, soft, extensible, yellow 4

good volume, sl ragged break&shred, bright but yellow color, sl open grain, good body and texture 4

WA8162 SWS 5 10 Cookie 6 sl stiff dough, easy to work with 6 good cracking, good diameter 6

WA8189 SWS 5 11 Cookie 6 sl stiff dough, easy to work with 7minimal cracking, sl lumpy top, excellent diameter 7

LOUISE check SWS 5 12 Cookie 6 sl stiff dough, easy to work with 6minimal cracking, sl lumpy top, good diameter 6

WA8177 SWW 6 13 Cookie 5 good 4 lighter color, smooth top, fair diameter 5

WA8169 SWW 7 14 Cookie 5 good, sl soft 8minimal cracking, lumpy top, excellent diameter 6

WA8212 SWW 7 15 Cookie 5 good 5minimal cracking, sl lumpy top, fair diameter 5

MADSEN check SWW 7 16 Cookie 6 sl stiff dough, easy to work with 5minimal cracking, sl lumpy top, fair diameter 5

Ardent Mills (Omaha) End-Product Evaluation PNW WQC 2014 Crop Year

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Date 11/10/2014 11/10/2014 11/10/2014 11/10/2014 11/10/2014 11/10/2014Sample Id 201519460 201519461 201519462 201519463 201519464 201519465Sample Description PNW WQC 14-01 PNW WQC 14-02 PNW WQC 14-03 PNW WQC 14-04 PNW WQC 14-05 PNW WQC 14-06Moisture TGA 14% MB 15.0 14.4 14.4 14.2 14.6 14.7Final TGA 14% MB 0.40 0.46 0.46 0.44 0.50 0.53Final Leco Protein 14% MB 13.9 13.2 13.5 12.5 12.7 12.7Percent Bran 0.21 0.17 0.10 0.07 0.53Percent Aleurone 1.11 1.05 0.87 0.89 0.82Bran Particles 7 5 1 1 9Aleurone Particles 35 31 21 22 20SRC Water 62 67 62 61 55 69SRC Glutenins 180 171 175 0 142 138SRC Damaged Starch 79 88 76 79 76 96SRC Pentosans 109 121 110 125 109 131Bake Absorption (1) 62 61 59 60 59.5 65Mix Time (1) 30 30 30 30 30 10Proof Time (1) 70 66 78 79 79 73Volume (1) 2,775 2,750 2,875 2,650 2,600 2,425Volume Comment (1) high acceptable high acceptable acceptable lowDough Handling Total (1) 27 28 26 25 27 34Internal Total (1) 40 38 38 39 36 36External Total 10 (1) 8 8 7 6 8 9Total Score 100 (1) 70 72 66 65 71 74Sponge 5 (1) 5 5 5 5 4 4Sponge 5 Comment (1) bold+ bold+ bold+ bold+ bold boldMix 20 (1) 11 10 10 9 10 15Mix 20 Comment (1) strong, sl dry strong, sl dry, sl tky strong, sl dry, sl tky bucky, sl dry strong, sl dry, sl tky good, wet, sl stkCut 20 (1) 11 13 11 11 13 15Cut 20 Comment (1) strong, sl dry sl strong, sl dry stong, sl dry strong, sl dry sl strong, sl dry good-, sl wetExternal Total 10 Comment (1) exc exc exc, sl rgd exc, rgd exc sl excBake Comment (1) yellow doughGrain 15 (1) 12 12 10 12 10 9Grain 15 Comment (1) sl irreg sl irreg sl op, sl rnd sl rnd sl op, sl irreg sl op, irregBody 10 (1) 9 9 9 7 7 9Body 10 Comment (1) good good good sl wk sl firm goodTexture 10 (1) 9 8 9 10 9 9Texture 10 Comment (1) good good, sl wet good silky good goodColor 10 (1) 10 9 10 10 10 9Color 10 Comment (1) brt brt, sl crmy brt brt brt brt, sl crmyBake_Num_Wiggle (1) -5 -2 -5 -5 0 -5Bake_Wiggle (1) Short Medium Short Short Long Short

Ardent Mills (Omaha) Laboratory Data PNW WQC 2014 Crop Year

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Date 11/10/2014 11/10/2014 11/10/2014Sample Id 201519466 201519468 201519469Sample Description PNW WQC 14-07 PNW WQC 14-08 PNW WQC 14-09Moisture TGA 14% MB 14.5 14.2 14.5Final TGA 14% MB 0.45 0.44 0.50Final Leco Protein 14% MB 11.1 10.3 11.4Percent Bran 0.07 0.08 0.09Percent Aleurone 0.87 0.87 1.24Bran Particles 2 1 1Aleurone Particles 23 23 33SRC Water 63 63 62SRC Glutenins 149 145 147SRC Damaged Starch 85 91 84SRC Pentosans 119 120 120Bake Absorption (1) 60 61 60.5Mix Time (1) 14 12 18Proof Time (1) 79 79 72Volume (1) 2,650 2,550 2,625Volume Comment (1) acceptable acceptable acceptableDough Handling Total (1) 37 34 37Internal Total (1) 35 36 36External Total 10 (1) 7 7 8Total Score 100 (1) 74 72 76Sponge 5 (1) 4 3 3Sponge 5 Comment (1) bold bold-, sl wet bold-, sl wetMix 20 (1) 16 14 17Mix 20 Comment (1) good, sl wet, sl tky good, wet, stky good, sl wetCut 20 (1) 17 17 17Cut 20 Comment (1) good, sl tky good, sl tky good, sl tkyExternal Total 10 Comment (1) exc, sl rgd sl exc, rgd rgdBake Comment (1) yellow dough yellow dough yellow doughGrain 15 (1) 13 13 10Grain 15 Comment (1) cls, sl irreg good sl op, sl irregBody 10 (1) 5 7 9Body 10 Comment (1) firm sl firm goodTexture 10 (1) 9 8 9Texture 10 Comment (1) good good, sl wet goodColor 10 (1) 8 8 8Color 10 Comment (1) brt, crmy brt, crmy brt, crmyBake_Num_Wiggle (1) -5 -5 -5Bake_Wiggle (1) Short Short Short


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Date 11/10/2014 11/10/2014 11/10/2014 11/10/2014 11/10/2014 11/10/2014Sample Id 201519470 201519471 201519472 201519473 201519474 201519475Sample Description PNW WQC 14-10 PNW WQC 14-11 PNW WQC 14-12 PNW WQC 14-13 PNW WQC 14-14 PNW WQC 14-15Moisture TGA 14% MB 13.3 14.0 13.0 13.8 13.5 13.4Final TGA 14% MB 0.49 0.53 0.51 0.50 0.45 0.45Final Leco Protein 14% MB 10.9 11.2 10.5 10.3 8.1 8.0Percent Bran 0.14 0.23 0.31 0.11 0.10 0.09Percent Aleurone 1.21 1.18 1.38 0.90 1.05 1.01Bran Particles 4 6 7 4 3 3Aleurone Particles 37 35 38 27 31 29SRC Water 48 52 53 55 53 56SRC Glutenins 93 122 116 78 99 92SRC Damaged Starch 72 71 70 70 73 74SRC Pentosans 104 101 99 95 104 99SRC Ratio 0.53 0.71 0.69 0.47 0.56 0.53Width 495 505 498 484 512 484Thickness 57 56 57 60 54 57Width Thick Ratio 86.8 90.2 87.4 80.7 94.8 84.9

Date 11/10/2014 11/10/2014 11/10/2014 11/10/2014 11/10/2014 11/10/2014Sample Id 201519476 201519477 201519478 201519479 201519480 201519481Sample Description PNW WQC 14-16 PNW WQC 14-17 PNW WQC 14-18 PNW WQC 14-19 PNW WQC 14-20 PNW WQC 14-21Moisture TGA 14% MB 13.2 13.6 12.8 13.2 13.0 13.1Final TGA 14% MB 0.45 0.45 0.49 0.51 0.53 0.53Final Leco Protein 14% MB 8.3 9.2 11.9 9.5 12.8 8.3Percent Bran 0.08 0.10 0.09 0.15 0.07 0.11Percent Aleurone 1.03 1.01 1.06 1.12 0.88 1.17Bran Particles 2 3 2 5 2 3Aleurone Particles 31 28 28 34 24 38SRC Water 57 56 54 57 54 56SRC Glutenins 98 110 97 99 85 84SRC Damaged Starch 74 80 74 73 70 74SRC Pentosans 100 107 103 95 103 92SRC Ratio 0.57 0.59 0.55 0.58 0.49 0.51Width 483 490 470 472 486 483Thickness 58 57 64 60 61 60Width Thick Ratio 83.3 86 73.4 78.7 79.7 80.5


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Date 11/10/2014 11/10/2014 11/10/2014 11/10/2014 11/10/2014 11/10/2014Sample Id 201519482 201519483 201519484 201519485 201519486 201519487Sample Description PNW WQC 14-22 PNW WQC 14-23 PNW WQC 14-24 PNW WQC 14-25 PNW WQC 14-26 PNW WQC 14-27Moisture TGA 14% MB 13.4 13.2 13.4 13.3 13.4 13.0Final TGA 14% MB 0.46 0.48 0.43 0.42 0.49 0.46Final Leco Protein 14% MB 8.0 10.2 7.6 9.0 9.6 8.3Percent Bran 0.13 0.14 0.07 0.17 0.11 0.13Percent Aleurone 1.06 1.34 1.02 0.91 0.94 1.04Bran Particles 4 5 2 2 4 4Aleurone Particles 28 47 29 25 28 29SRC Water 54 52 52 56 55 55SRC Glutenins 93 116 82 120 82 95SRC Damaged Starch 72 70 68 77 72 75SRC Pentosans 100 99 90 105 100 105SRC Ratio 0.54 0.68 0.52 0.66 0.48 0.53Width 492 494 513 500 492 503Thickness 58 51 51 55 61 51Width Thick Ratio 84.8 96.9 100.6 90.9 80.7 98.6

Date 11/10/2014 11/10/2014Sample Id 201519488 201519489Sample Description PNW WQC 14-28 PNW WQC 14-29Moisture TGA 14% MB 13.0 12.7Final TGA 14% MB 0.43 0.45Final Leco Protein 14% MB 8.9 10.3Percent Bran 0.35 0.17Percent Aleurone 1.08 1.08Bran Particles 6 3Aleurone Particles 29 28SRC Water 57 52SRC Glutenins 116 100SRC Damaged Starch 75 72SRC Pentosans 109 104SRC Ratio 0.63 0.57Width 482 501Thickness 61 55Width Thick Ratio 79 91.1


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Ardent MillsMinneapolis, Minnesota




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SY3001-2 HRS 1 1 8 great dough handling - gassy and strong 7good bake performance - showed slightly shorter mix tolerance than other 2 varieties 6

Better farino abs than check but shorter stabilities

SY40292R HRS 1 2 7 good dough handling - gassy 8great bake performance - very comparable to check sample 7

TW is lower than check. Better farino abs than check but shorter stabilities

JEFFERSON check HRS 1 3 9 great dough handling - gassy and strong 8 great bake performance 8best of set given superior internal crumb rating

SY0136 HWS 2 4 7 good dough handling - gassy 8 great bake quality - much better than check sample 8 notably longer stability than check sample.

DAYN check HWS 2 5 6 soft dough handling 3 poor bake quality - breaks down quickly 3

IDO1101 HWW 3 6 5 very weak dough handling 2poor bake quality - short mix tolerance, significant drop off 2

Good TW. High farino abs but short stability.

WA8158 HWW 4 7 6 weak dough handling 6acceptable bake performance, performance similar to check 6 Better farino abs than check.

WA8184 HWW 4 8 3 weak dough handling 5marginal bake performance, slightly poorer than check 5

Wht protein almost a percent lower. Better farino abs than check.

MDM check HWW 4 9 5 weak dough handling 6 acceptable bake performance 6

WA8162 SWS 5 10 7Light color dough (this set all had similar color), dry, soft, good pick up in mixer 8 good spread, similar to check 8 high protein for soft wheat

WA8189 SWS 5 11 7light in color, dry and soft, sticker than sample above but still dry 8 good spread, similar to check 8

high protein for soft wheat and very high wheat moisture

LOUISE check SWS 5 12 6 stickiest of the set, good pick up in mixer 8 good spread 7 lower TW

WA8177 SWW 6 13 4good pick up in mixer, dry, doesn’t roll easily, similar colors in this set 6 acceptable spread, smilar to check 5 noteably higher protein than the rest of set

WA8169 SWW 6 14 4 stuck to bowl more than sample above, sticky 7 excessive spread, hard to get off the pan 5 Very low H2O SRC value

WA8212 SWW 6 15 6 good pick up in mixer, dry 6 acceptable spread, smilar to check 6

MADSEN check SWW 6 16 5 good pick up in mixer, dry, somewhat difficult to roll 6 acceptable spread 6

LCS BIANCOR SWW 7 17 5light color, doesn't stick to bowl, decent balance between dry and sticky 6 acceptable spread, better than the check 6 better protein level than check

MADSEN check SWW 7 18 5 good pick up in mixer, dry, more than other in set 4 poor spread 5 high protein for soft wheat

WB1376CLP SWW 8 19 5 good pick up in mixer, dry 6 acceptable spread, slightly better than check 6 good TW

BZ6W06-440 SWW 8 20 3 good pick up, tough, difficult to roll 5 minimal cracking in cookie, acceptable spread 4 high protein for a soft wheat

WB456 check SWW 8 21 6 good pick up, light color, dry-ish, easy to roll 5 lowest spread of set 5 good TW

Bobtail SWW OVA 22 6 Middle of the road when it comes to sticky/dry and color 6 acceptable spread 6

UI Stone SWS OVA 23 6similar in apperance and texture to bobtail, maybe lighter in color 8 good spread 7

ARS Chrystal CLUB OVA 24 5 similar to previous two 8 excessive spread 5

Otto SWW OVA 25 5 a bit more yellow color, more sticky than dry 8 good spread 7 good TW

WB Trifecta SWW OVA 26 4 paler and dryer than pervious sample 6 acceptable spread 6 good TW

Kaseberg SWW OVA 27 4 more yellow than previous sample 8 good spread 7

LCS Artdeco SWW OVA 28 4 yellow tint, middle of road sticky/dry 6 lowest spread of set 6

Whit SWS OVA 29 4 good pick up, pale color 8 good spread, lots of cracking in the cookie 5 darker cookie

Ardent Mills (Minneapolis) End-Product Evaluation PNW WQC 2014 Crop Year

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WQC ID Variety Flour Moist DoughWeight Width Thick W/T Ratio SF Water Sucrose Lactic Sod Carb Comments10 WA8162 13.2 154.5 482.0 50.0 9.64 93.5 54.0 99.7 109.5 74.5 Light color dough (this set all had similar color), dry, soft, good pick up in mixer11 WA8189 14 142.8 487.0 51.0 9.55 92.6 51.2 101.8 123.2 72.1 light in color, dry and soft, sticker than sample above but still dry12 Louise 12.9 142.3 485.5 51.0 9.52 92.3 55.6 100.4 108.4 72.6 stickiest of the set, good pick up in mixer13 WA8177 13.5 140.0 475.5 56.5 8.42 80.6 54.8 97.3 79.6 70.2 good pick up in mixer, dry, doesn’t roll easily, similar colors in this set 14 WA8169 13.4 144.8 507.0 44.0 11.52 110.4 29.3 95.8 99.3 73.7 stuck to bowl more than sample above, sticky, hard to take off the pan, lots of spread15 WA8212 13.2 140.8 477.5 54.0 8.84 84.7 55.6 102.2 88.8 74.1 good pick up in mixer, dry16 MADSEN 13 139.6 471.5 55.0 8.57 82.1 58.0 102.1 92.8 74.8 good pick up in mixer, dry, somewhat difficult to roll17 LCS Biancor 13.4 141.8 481.0 56.0 8.59 82.3 54.6 124.3 105.8 79.4 light color, doesn't stick to bowl, decent balance between dry and sticky18 Madsen 13.1 140.4 459.0 60.0 7.65 73.3 60.6 106.9 97.7 74.8 good pick up in mixer, dry, more than other in set19 WB1376CLP 13.1 136.7 463.0 56.0 8.27 79.2 56.9 100.8 87.9 74.8 good pick up in mixer, dry20 Bz6W06-440 12.9 147.4 478.5 57.5 8.32 79.7 53.0 108.4 88.4 71.7 good pick up, tough, difficult to roll21 WB456 12.9 140.3 471.0 58.0 8.12 77.8 55.6 97.0 81.1 74.7 good pick up, light color, dry-ish, easy to roll22 Bobtail 13.3 142.8 484.0 55.0 8.80 85.9 53.5 100.5 94.4 73.0 Middle of the road when it comes to sticky/dry and color23 UI Stone 13 142.1 489.5 50.0 9.79 95.6 52.4 99.9 112.8 70.1 similar in apperance and texture to bobtail, maybe lighter in color24 ARS Chrystal 13.2 143.1 503.0 46.0 10.93 107.4 51.4 89.8 77.0 68.1 similar to previous two25 Otto 13.1 143.0 484.5 51.0 9.50 93.3 53.5 106.6 115.8 79.2 a bit more yellow color, more sticky than dry26 WB Trifecta 13.3 143.2 478.0 57.0 8.39 82.4 53.9 95.1 83.8 72.2 paler and dryer than pervious sample27 Kaseberg 12.9 142.2 484.0 53.0 9.13 89.7 52.0 100.0 99.4 77.8 more yellow than previous sample28 LCS Artdeco 13.1 143.8 469.0 58.0 8.09 79.4 56.2 99.0 112.4 75.8 yellow tint, middle of road sticky/dry29 Whit 12.1 143.7 486.0 51.0 9.53 93.6 51.3 105.3 104.8 76.0 good pick up, pale color

WheatWheat Test Falling Wheat

WQC ID Variety Moisture Weight Number Protein Rank Water Sucrose Lactic Sod Carb Comments1 SY3001-2 9.8 61.6 427 14.6 3 61 107 164 78 Good bake performance, great DH - gassy, strong. Showed slightly shorter mix tolerance than other 2 varieties.2 SY40292R 9.3 58.6 342 14.0 2 67 118 160 87 Great bake performance, good DH - gassy. Very comparable to check sample. TW is lower than check.3 JEFFERSON 10.0 61.0 397 14.7 1 63 103 160 76 Great bake performance, great DH - gassy, strong. Best of set given superior internal crumb rating.4 SY0136 9.8 60.1 377 13.8 1 61 117 192 79 Great bake quality, good DH - gassy. Much better than the check sample.5 DAYN 10.1 60.6 381 13.5 2 60 103 134 76 Poor bake quality - breaks down quickly, soft DH.6 IDO1101 10.3 63.1 358 13.9 NA 71 120 169 95 Poor bake quality, very weak dough handling and poor mix tolerance - significant drop off. Good TW.7 WA8158 8.2 61.9 356 11.8 1 63 112 149 85 Acceptable bake performance, but weak DH. Performance similar to check sample.8 WA8184 8.0 62.8 374 10.9 3 68 113 148 93 Marginal bake performance and weak DH, slightly poorer than check. Wht protein almost a percent lower.9 MDM 8.3 62.2 443 11.8 2 62 116 153 84 Acceptable bake performance, but weak DH.

Ardent Mills (Minneapolis) Laboratory Data PNW WQC 2014 Crop Year

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Roman Meal Tacoma, Washington




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SY3001-2 HRS 1 1 16 oz Pan bread 5 dough was bucky 5below average bread volume for protein level 5 very soft crumb crumb was almost cake-like

SY40292R HRS 1 2 16 oz Pan bread 5 dough was bucky 5average bread volume for protein level 5 normal crumb texture no unusual characteristics

JEFFERSON check HRS 1 3 16 oz Pan bread 8good dough handling properties 7 good bread volume 7

low water absoroption for protein

SY0136 HWS 2 4 16 oz Pan bread 6longer than normal mix time 7 good bread volume 7 longer than normal mix time

DAYN check HWS 2 5 16 oz Pan bread 7no unusual dough traits 4

low volume for protein level 3 low bread volume low volume for protein level

IDO1101 HWW 3 6 16 oz Pan bread 4short mix time, sticky 3 low volume 2

abnormal mix properties, low volume

lowest volume of all tested samples

WA8158 HWW 4 7 16 oz Pan bread 7 good dough handling 4 yellow crumb 6volume acceptable for protein crumb too yellow

WA8184 HWW 4 8 16 oz Pan bread 7 good dough handling 4 yellow crumb 7volume acceptable for protein crumb too yellow

MDM check HWW 4 9 16 oz Pan bread 6 short mix time 5 yellow crumb 5 low volume for protein low volume, yellow crumb

Roman Meal Company End-Product Evaluation PNW WQC 2014 Crop Year

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Mondeléz InternationalToledo, Ohio




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SY3001-2 HRS 1 1 not evaluated

SY40292R HRS 1 2 not evaluated

JEFFERSON check HRS 1 3 not evaluated

SY0136 HWS 2 4 not evaluated

DAYN check HWS 2 5 not evaluated

IDO1101 HWW 3 6 not evaluated

WA8158 HWW 4 7 not evaluated

WA8184 HWW 4 8 not evaluated

MDM check HWW 4 9 not evaluated

WA8162 SWS 5 10 Cookie 5 Similar to the check, no issues 4

Lower gluten potential than the check. *Watch out: Highest pentosans and damaged starch content

4Did not perform better than the check on cookie baking. Not suitable for crackers

WA8189 SWS 5 11 Cookie 5 Slightly firmer than the check, no issues 6 Good gluten potential. Suitable for crackers o

wheat blends 6Did not perform better than the

check on cookie baking. Watch out: high ash

* LOUISE check SWS 5 12 Cookie 5 No issues 7Good gluten potential. Suitable for crackers and performed similarly to other lines on cookie baking within the group.

7Best in the group. Suitable for crackers. Watch out: Highest water absorption in the set

WA8177 SWW 6 13 Cookie 5 Soft dough, no issues 4Poor gluten strength and gluten potential, nosuitable for crackers. Marginal quality for cookies, pentosans on the higher side

4 Marginal quality for cookies and not suitable for crackers

WA8169 SWW 7 14 Cookie 5 Slightly softer than the check, no issues 4 Highest pentosans in the set. Cookie: Similar

geometry attributes compared to the check 4 Did not perform better than the check. Marginal quality for cookies and not suitable for crackers

WA8212 SWW 7 15 Cookie 5 Similar to the check, no issues 4 Highest damaged starch in the set. Similar

geometry attributes compared to the check 4 Did not perform better than the check. Marginal quality for cookies and not suitable for crackers

* MADSEN check SWW 7 16 Cookie no issues 7

Highest gluten potential and lower ash.Suitable for crackers and performed similarly to other lines on cookie baking. Watch out: Pentosans and damaged starch on the higher side

7Best in the group. Watch out: Pentosans and damaged starch on the higher side.

LCS BIANCOR SWW 8 17 Cookie 5 No issues 4Damaged starch higher than the check.Damaged starch had a negative impact restricting cookie diameter.

6

Slightly higher gluten potential but overall did not perform better than the check. Damage starch too high for soft wheat flour.

* MADSEN check SWW 8 18 Cookie 5 No issues 6 Watch out: Pentosans and damaged starch on the higher side 6 Best in the group

* WB1376CLP SWW 9 19 Cookie 5 Similar to the check, no issues 7

Suitable for crackers. Highest gluten potential in the set . Watch out: Pentosans, damaged starch and water absorption are on the higher side. Lower diameter on cookie baking than the check

7Best in the group. Improvement over the check for cracker production.

BZ6W06-440 SWW 9 20 Cookie 5 Firmer than the check 5 Low gluten potential, pentosans on the higher side. Marginal quality for cookies. 4 Not suitable for crackers and

marginal quality for cookies

WB456 check SWW 9 21 Cookie 5 No issues 5Low gluten potential. Damaged starch and pentosans on the higher side, performed better on cookie diamter

4 Not suitable for crackers and good for cookies

BOBTAIL SWW 10 22 Cookie 5 no issues 5 Marginal quality for cookies and crackers 6 Third best in the set. Marginal quality for cookies and crackers

* UI STONE SWS 10 23 Cookie 6 no issues 8Best in the group and in the whole set. Highest gluten potential in the group. Good cookie diameter. Suitable for crackers and

8Best in the group for cookies and crackers. Watch out: Pentosans on the higher side.

ARS CHRYSTAL CLUB 10 24 Cookie 5 Softest in the group, no issues 6

Best cookie baking performance; water absorption, damaged starch and pentosans on the lower side. Not enough gluten strength for crackers

6 Best cookies performance but not suitable for crackers

OTTO SWW 10 25 Cookie 5 Firmer in the group, no issues 4

Pentosans and damaged starch are very high and had a negative impact on cookie diameter. Even though gluten potential is on the higher side,damaged starch is too high focookies and crackers.

3

Low quality for cookies and crackers quality for crackers. Damage starch too high for soft wheat flour.

WB TRIFECTA SWW 10 26 Cookie 5 Firmer in the group, no issues 4 Low gluten strength, not suitable for crackers

and marginal quality for cookies 3 Not suitable for crackers and marginal quality for cookies

KASEBERG SWW 10 27 Cookie 5 no issues 3 Marginal quality for cookies and crackers. Watch out: High pentosans 4

Marginal quality for cookies and crackers. Watch out: High pentosans

LCS ARTDECO SWW 10 28 Cookie 5 no issues 4

Pentosans and damaged starch are very high and had a negative impact on cookie diameter. Gluten potential is on the higher side. Low quality for cookies and marginal quality for crackers

3Low quality for cookies and marginal quality for crackers. Wtach out: high pentosans

WHIT SWS 10 29 Cookie 5 no issues 3 Marginal quality for cookies and crackers. Watch out: High pentosans 4

Marginal quality for cookies and crackers. Watch out: High pentosans

Mondelez International End-Product Evaluation PNW WQC 2014 Crop Year

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Target ranges >98 <93 < 71 < 55 >.60SRC profile AACC 56-11

Variety Class Group Sample# Lactic Acid % Sucrose % SodiumCarbonate % Water % LA ratio

WA8162 SWS 5 10 93.45 105.7 75.98 53.33 0.51WA8189 SWS 5 11 122 101.6 72.75 51.63 0.70LOUISE check SWS 5 12 119 102.4 72.71 54.10 0.68WA8177 SWW 6 13 79.32 97.7 72.30 55.11 0.47WA8169 SWW 7 14 97 104.7 74.53 54.99 0.54WA8212 SWW 7 15 91 101.8 77.18 55.98 0.51MADSEN check SWW 7 16 99 101.6 74.81 55.55 0.56LCS BIANCOR SWW 8 17 107 104.6 80.53 56.13 0.58MADSEN check SWW 8 18 99 104.3 74.08 57.09 0.56WB1376CLP SWW 9 19 96 100.6 74.75 57.75 0.55BZ6W06-440 SWW 9 20 86 101.3 71.93 54.38 0.50WB456 check SWW 9 21 85 97.9 75.66 57.19 0.49BOBTAIL SWW 10 22 96 100.6 73.80 55.19 0.55UI STONE SWS 10 23 114 102.3 70.05 51.99 0.66ARS CHRYSTAL CLUB 10 24 81 91.6 71.20 52.56 0.49OTTO SWW 10 25 116 104.2 81.74 55.61 0.62WB TRIFECTA SWW 10 26 83 98.6 72.37 55.06 0.49KASEBERG SWW 10 27 92 103.5 76.64 55.58 0.51LCS ARTDECO SWW 10 28 114 109.0 76.52 56.18 0.61WHIT SWS 10 29 92 106.0 73.63 53.12 0.51* Note: Overall the samples have higher pentosans content than previous years having a negative impact on cookie and cracker quality

Cookie baking AACC 10-53 < 4.1 >31 >30

Variety Class Group Sample#

Four moisture % EHTC

DoughFirmness

(g)

CookieStack Ht(cm x4)

CookieWidth(cm x4)

CookieLength(cm x4)

Internal control 12.78 111 3.980 32.5 33.3WA8162 SWS 5 10 13.96 133 4.481 30.8 31.0WA8189 SWS 5 11 13.90 153 4.616 30.4 31.0LOUISE check SWS 5 12 12.48 135 4.638 30.4 31.1WA8177 SWW 6 13 13.27 140 4.480 29.9 30.7WA8169 SWW 7 14 13.05 152 4.465 30.1 30.4WA8212 SWW 7 15 12.97 160 4.437 30.5 30.3MADSEN check SWW 7 16 12.60 158 4.457 30.3 30.7LCS BIANCOR SWW 8 17 12.89 141 4.766 29.8 30.0MADSEN check SWW 8 18 12.32 152 4.549 30.5 30.3WB1376CLP SWW 9 19 12.87 141 4.633 29.6 30.0BZ6W06-440 SWW 9 20 12.57 194 5.232 30.0 30.3WB456 check SWW 9 21 12.22 138 4.465 30.3 30.8BOBTAIL SWW 10 22 12.47 128 4.400 30.9 31.1UI STONE SWS 10 23 12.56 149 4.353 31.2 31.7ARS CHRYSTAL CLUB 10 24 12.59 113 4.231 31.9 32.4OTTO SWW 10 25 12.44 163 4.638 29.7 29.6WB TRIFECTA SWW 10 26 12.86 163 4.50 30.0 30.5KASEBERG SWW 10 27 12.42 146 4.72 30.3 30.6LCS ARTDECO SWW 10 28 12.49 154 4.70 29.3 29.7WHIT SWS 10 29 12.26 151 4.54 30.6 30.8

Mondelez International Laboratory Data PNW WQC 2014 Crop Year

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Continental Mills Inc. Tukwilla, Washington




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SY3001-2 HRS 1 1 - - - - - -

SY40292R HRS 1 2 - - - - - -

JEFFERSON check HRS 1 3 - - - - - -

SY0136 HWS 2 4 - - - - - -

DAYN check HWS 2 5 - - - - - -

IDO1101 HWW 3 6 - - - - - -

WA8158 HWW 4 7 - - - - - -

WA8184 HWW 4 8 - - - - - -

MDM check HWW 4 9 - - - - - -

WA8162 SWS 5 10 - - - - - -

WA8189 SWS 5 11 - - - - - -

LOUISE check SWS 5 12 - - - - - -

WA8177 SWW 6 13 7 Thick batter 7 Good height 7 Good texture and flavor

WA8169 SWW 7 14 7 Slightly thin batter 7 Acceptable height 7 Average pancake

WA8212 SWW 7 15 8 Target viscosity 8 Target height 8 Good texture and flavor Similar to check

MADSEN check SWW 7 16 8 Target viscosity 8 Target height 8 Good texture and flavor

LCS BIANCOR SWW 8 17 6 Very thick batter 6 Out of the range for height 6 High Cohesiveness

MADSEN check SWW 8 18 8 Target viscosity 8 Target height 8 Good texture and flavor

WB1376CLP SWW 9 19 8 Target viscosity 8 Target height 8 Good texture and flavor

BZ6W06-440 SWW 9 20 6 Very thick batter 6 Out of the range for height 6 High moistness

WB456 check SWW 9 21 8 Target viscosity 8 Target height 8 Good texture and flavor

BOBTAIL SWW 10 22 7 Slightly thin batter 7 Acceptable height 7 Average pancake

UI STONE SWS 10 23 - - - - - -

ARS CHRYSTAL CLUB 10 24 - - - - - -

OTTO SWW 10 25 8 Target viscosity 8 Target height 6 High denseness and cohesiveness

WB TRIFECTA SWW 10 26 8 Target viscosity 8 Target height 8 Good texture and flavor

KASEBERG SWW 10 27 - - - - - -

LCS ARTDECO SWW 10 28 - - - - - -

WHIT SWS 10 29 - - - - - -

Continental Mills End-Product Evaluation PNW WQC 2014 Crop Year

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Sample # Sample ID Variety Group # Class Check pH Bostwick (cm) 3-stackHeight (in) Diam (in)

13 PNW 14 13 WA8177 6 SWW 5.10 9.00 1.93 4.1514 PNW 14 14 WA8169 7 SWW 5.14 13.00 1.46 4.4915 PNW 14 15 WA8212 7 SWW 5.11 10.50 1.63 4.3216 PNW 14 16 Madsen 7 SWW Check 5.07 11.00 1.67 4.1317 PNW 14 17 LCS Biancor 8 SWW 5.27 8.50 2.04 4.2318 PNW 14 18 Madsen 8 SWW Check 5.22 10.75 1.76 4.3119 PNW 14 19 WB1376CLP 9 SWW 5.25 10.75 1.62 4.3020 PNW 14 20 BZ6W06 440 9 SWW 5.00 8.50 2.12 4.2321 PNW 14 21 WB456 9 SWW Check 5.25 12.00 1.55 4.3822 PNW 14 22 BOBTAIL 10 SWW 5.05 13.50 1.35 4.5225 PNW 14 25 OTTO 10 SWW 5.21 12.25 1.59 4.3726 PNW 14 26 WB TRIFECTA 10 SWW 5.28 11.75 1.63 4.37

Continental Mills Laboratory Data PNW WQC 2014 Crop Year

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Northern Seed Bozeman, Montana

Distilled Lactic Sodium Sedimentation Sedimentation Water Acid Carbonate Sucrose

Variety Class Group Sample# Jar # Protein Milled SDS Whole Flour SDS SRC SRC SRC SRCSY3001-2 HRS 1 1 37 14.4 120 116 67 174 82 119SY40292R HRS 1 2 38 13.8 116 111 71 171 93 124JEFFERSON check HRS 1 3 39 14.3 117 112 67 168 84 115SY0136 HWS 2 4 40 13.5 119 115 66 183 85 130DAYN check HWS 2 5 41 13.2 116 110 65 144 80 110IDO1101 HWW 3 6 42 13.3 119 101 73 137 100 132WA8158 HWW 4 7 43 11.7 119 108 69 144 89 122WA8184 HWW 4 8 44 10.7 122 96 72 104 96 121MDM check HWW 4 9 45 10.8 120 95 70 148 90 127WA8162 SWS 5 10 46 12.2 78 49 58 93 78 107WA8189 SWS 5 11 47 12.4 100 70 57 122 76 104LOUISE check SWS 5 12 48 11.9 93 59 60 117 77 102WA8177 SWW 6 13 49 11.1 60 27 60 85 77 103WA8169 SWW 7 14 50 9.2 65 25 61 119 78 102WA8212 SWW 7 15 51 9.2 58 21 63 97 81 104MADSEN check SWW 7 16 52 9.6 68 23 62 103 79 106LCS BIANCOR SWW 8 17 53 10.9 70 46 65 105 84 112MADSEN check SWW 8 18 54 13.0 82 50 60 99 82 108WB1376CLP SWW 9 19 55 11.0 70 41 66 102 81 106BZ6W06-440 SWW 9 20 56 14.1 79 58 58 90 79 103WB456 check SWW 9 21 57 9.5 54 28 63 93 84 100BOBTAIL SWW 10 22 58 9.3 62 27 60 101 78 102UI STONE SWS 10 23 59 11.7 98 56 57 109 73 105ARS CHRYSTAL CLUB 10 24 60 8.8 40 16 60 86 76 93OTTO SWW 10 25 61 10.0 86 49 63 113 84 109WB TRIFECTA SWW 10 26 62 10.9 56 28 59 89 78 102KASEBERG SWW 10 27 63 9.7 63 24 61 90 80 106LCS ARTDECO SWW 10 28 64 10.3 80 40 61 113 80 111WHIT SWS 10 29 65 11.5 83 45 56 90 77 109

Northern Seed Laboratory Data PNW WQC 2014 Crop Year

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Limagrain Cereal Seeds Fort Collins, CO




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SY3001-2 HRS 1 1 100g pup loaf 5 shiny out of mixer 6 8 great loaf volume

SY40292R HRS 1 2 100g pup loaf 8 firm 6 8 great loaf volume

JEFFERSON check HRS 1 3 100g pup loaf 6 talks 5 7

SY0136 HWS 2 4 100g pup loaf 7 slow clean up,springy 4 wrong side break 6

DAYN check HWS 2 5 100g pup loaf 8 firm, gas bubbles out of mixer 5 8 great loaf volume

IDO1101 HWW 3 6 100g pup loaf 7 short mix 4 5

WA8158 HWW 4 7 100g pup loaf 8 yellow 4 5

WA8184 HWW 4 8 100g pup loaf 7 slow clean up 4 5

MDM check HWW 4 9 100g pup loaf 3 loose 4 5

WA8162 SWS 5 10 40g cookie 7 7 7

WA8189 SWS 5 11 40g cookie 7 7 7

LOUISE check SWS 5 12 40g cookie 7 7 7

WA8177 SWW 6 13 40g cookie 7 6 7

WA8169 SWW 6 14 40g cookie 8 ammonium chloride smell at mix 8 8

WA8212 SWW 6 15 40g cookie 6 yellow, wet 6 6

MADSEN check SWW 6 16 40g cookie 7 7 7

LCS BIANCOR SWW 7 17 40g cookie 7 7 7

MADSEN check SWW 7 18 40g cookie 7 5 6 high protein 11.9%

WB1376CLP SWW 8 19 40g cookie 7 7 7

BZ6W06-440 SWW 8 20 40g cookie 7 5 5 too high protein 12.7%

WB456 check SWW 8 21 40g cookie 9 very nice at sheeting 7 8

BOBTAIL SWW 9 22 40g cookie 8 wet 6 7

UI STONE SWS 9 23 40g cookie 7 7 7

ARS CHRYSTAL CLUB 9 24 40g cookie 7 8 8

OTTO SWW 9 25 40g cookie 7 7 7

WB TRIFECTA SWW 9 26 40g cookie 8 wet 6 7

KASEBERG SWW 9 27 40g cookie 7 7 7

LCS ARTDECO SWW 9 28 40g cookie 6 yellow 5 6

WHIT SWS 9 29 40g cookie 7 7 7

Limagrain Cereal Seeds End-Product Evaluation PNW WQC 2014 Crop Year

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SY3001-2 SY40292R Jefferson

SY0136 DAYN IDO1101

WA8158 WA8184 MDM

2014 WQC mixographs and 100 g pup loaf bake results

class tol Lab NO PRO % ABS Mix Time Loaf Vol Grn Col Firm/loose

HRS 4 SY3001 2 13.9 65.0 3.15 1050 6 5 Firm

HRS 5 SY40292R 13.1 64.0 4.30 1025 6 4 Firm

HRS 6 JEFFERSON 13.4 64.5 7.00 950 5 5 Firm

HWS 5 SY0136 12.3 63.0 5.30 985 4 5 Firm/ wrong side break

HWS 3 DAYN 12.5 63.0 2.30 995 5 5 Firm

HWW 0 IDO1101 12.7 63.5 1.30 850 4 4 Firm

HWW 4 WA8158 10.7 61.5 2.45 895 4 2 Firm

HWW 4 WA8184 9.7 60.5 2.45 775 4 2 Firm

HWW 4 MDM 11.5 60.0 4.00 805 4 2 Loose

Limagrain Cereal Seeds LLC

Limagrain Cereal Seeds Laboratory Data PNW WQC 2014 Crop Year

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Flour ColorL* value whiteness, 100 white, 0 blacka* value +60 red color -60 green colorb* value +60 yellow color -60 blue color

Variety Class L* a* b*SY3001-2 HRS 90.55 -1.68 10.33SY40292R HRS 90.03 -1.77 11.39JEFFERSON check HRS 90.77 -1.47 10.04SY0136 HWS 91.68 -1.43 8.70DAYN check HWS 90.79 -1.21 9.05IDO1101 HWW 90.71 -1.52 9.63WA8158 HWW 90.84 -2.47 12.81WA8184 HWW 91.13 -2.23 11.77MDM check HWW 91.07 -2.40 12.21WA8162 SWS 91.71 -1.56 8.08WA8189 SWS 91.72 -1.60 7.71LOUISE check SWS 91.56 -1.52 8.00WA8177 SWW 91.63 -2.02 10.07WA8169 SWW 92.30 -2.48 10.89WA8212 SWW 91.93 -2.45 11.03MADSEN check SWW 91.99 -2.26 10.40LCS BIANCOR SWW 92.11 -1.95 9.15MADSEN check SWW 91.74 -1.88 9.75WB1376CLP SWW 91.68 -1.82 9.10BZ6W06-440 SWW 91.73 -2.05 10.09WB456 check SWW 92.31 -1.98 9.00BOBTAIL SWW 91.75 -1.79 8.96UI STONE SWS 92.90 -1.43 6.98ARS CHRYSTAL CLUB 92.26 -2.22 9.96OTTO SWW 92.54 -2.35 9.97WB TRIFECTA SWW 92.14 -1.93 9.20KASEBERG SWW 92.54 -2.21 9.74LCS ARTDECO SWW 92.10 -2.39 10.80WHIT SWS 92.45 -1.69 7.95


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SRCWater 51

Lactic Acid87

Sodiumcarbonate 72

Sucrose 96

Class Genotype % SRC % SRC % SRC % SRCSWS WA8162 61 91 55 105SWS WA8189 53 123 53 102SWS LOUISE 51 120 72 102SWW WA8177 61 120 71 97SWW WA8169 55 101 74 103SWW WA8212 54 93 76 100SWW MADSEN 55 99 74 100SWW LCS BIANCOR 58 112 79 106SWW MADSEN 65 104 74 107SWW WB1376CLP 61 96 75 101SWW BZ6W06-440 57 93 71 106SWW WB456 40 86 77 97SWW BOBTAIL 37 100 73 97SWS UI STONE 35 118 71 100CLUB ARS CHRYSTAL 34 84 70 90SWW OTTO 39 120 80 106SWW WB TRIFECTA 37 87 74 98SWW KASEBERG 38 96 77 103SWW LCS ARTDECO 39 120 75 106SWS WHIT 40 96 74 108

COOKIE BAKEClass Genotype Protein Diameter Top Grain

SWS WA8162 10.9 8.8 2SWS WA8189 11.1 8.8 2SWS LOUISE 10.4 8.7 2SWW WA8177 10.3 8.6 2SWW WA8169 8.1 9.0 2SWW WA8212 8.1 8.6 2SWW MADSEN 8.3 8.7 2SWW LCS BIANCOR 9.2 8.7 2SWW MADSEN 11.9 8.4 2SWW WB1376CLP 9.5 8.8 2SWW BZ6W06-440 12.7 8.4 1SWW WB456 8.4 8.7 2SWW BOBTAIL 8.0 8.6 2SWS UI STONE 10.2 8.7 2CLUB ARS CHRYSTAL 7.6 9.2 3SWW OTTO 8.9 8.8 2SWW WB TRIFECTA 9.6 8.6 2SWW KASEBERG 8.3 8.8 2SWW LCS ARTDECO 8.9 8.4 2SWS WHIT 10.4 8.7 2

Industry Targets


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AgriPro Wheat Berthoud, Colorado




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SY3001-2 HRS 1 1 Bread 8 Nice Dough 8 Nice grain, Very good Color, Good loaf vol 8 Best of 2014 Vgood prot/Abs, Exc miller/Ash

SY40292R HRS 1 2 Bread 8 Nice Dough 8 Nice grain, good color, good loaf vol 8 Better than ck Vgood prot., Exc miller

JEFFERSON check HRS 1 3 Bread 7 Dough Slighty Bucky 7 OK grain, good color, good loaf vol 7 Nice miller and baker Vgood prot.Exc miller

SY0136 HWS 2 4 Bread 7 Slighty Stiff/Tough Dough 7 OK grain, good color, good loaf vol 7 Nice miller and baker Exc milling

DAYN check HWS 2 5 Bread 6 Sticky Dough 6 Nice grain, Small loaf vol 6 Avg Exc milling, weaker mixo

IDO1101 HWW 3 6 Bread 5 Tough dough, No gluten strength 3 Very sm loaf for prot, harsh 4 Poor baker, weak Short/weak mixo, higher ash

WA8158 HWW 4 7 Bread 6 Tough dough 4 Sm loaf, Poor color 4Poor baker, bad color, low prot Very low prot/Abs

WA8184 HWW 4 8 Bread 4 Very tough dough, No gluten 4 Sm loaf, harsh tex 4 Poor milling and baking Very low prot/Abs, poor milling

MDM check HWW 4 9 Bread 6 Tough dough 4 Sm loaf, Poor color 4Poor baker, bad color, low prot Low Protein/Abs, weak mixo

WA8162 SWS 5 10 Cookie 10-52 7 7 7 Overall good SWS line Good SRC's,

WA8189 SWS 5 11 Cookie 10-52 7 5 6Good SRC's, sl higher LA, higherAsh, did not mill as well as check

LOUISE check SWS 5 12 Cookie 10-52 7 9 Very Nice TG 8 Better than exp linesGood SRC's, sl higher LA, performed best of set

WA8177 SWW 6 13 Cookie 10-52 7 4 6 Good millingVgood SRC's, milled equal to Check

WA8169 SWW 6 14 Cookie 10-52 7 8 Nice TG, Good Diam but Yellow flour 8 Baked better than Check Vgood SRC's

WA8212 SWW 6 15 Cookie 10-52 7 7 7 Overall good SWS lineSRC's equal to Check, milled equal to Check

MADSEN check SWW 6 16 Cookie 10-52 5 Poorer dough then other samples 7 Average cookie 7LCS BIANCOR SWW 7 17 Cookie 10-52 7 7 Baked better than check 7 Good SRC's, better than CheckMADSEN check SWW 7 18 Cookie 10-52 7 4 Small Cookie 5 Hi H2O SRCWB1376CLP SWW 8 19 Cookie 10-52 7 7 6 Poorer Brk Yld, High H2O SRC, BZ6W06-440 SWW 8 20 Cookie 10-52 7 2 Small, Poor TG 4 Poor SWW High protein

WB456 check SWW 8 21 Cookie 10-52 7 8 7 Better than exp linesHigher H2O SRC, best miller of set

BOBTAIL SWW 9 22 Cookie 10-52 7 7 7 Average SWW Exc MillerUI STONE SWS 9 23 Cookie 10-52 7 8 8 Good SWS Vgood SRC'sARS CHRYSTAL CLUB 9 24 Cookie 10-52 7 8 9 Best of OVA set Exc Miller, Vgood SRC'sOTTO SWW 9 25 Cookie 10-52 7 7 7 Average SWWWB TRIFECTA SWW 9 26 Cookie 10-52 7 6 6 Higher H2O SRCKASEBERG SWW 9 27 Cookie 10-52 7 9 7 Good SRC's, poorer Flr YldLCS ARTDECO SWW 9 28 Cookie 10-52 7 6 6 Smallest cookie of set Higher SUC SRCWHIT SWS 9 29 Cookie 10-52 7 5 6 Higher SUC SRC, Exc Brk flr

Syngenta End-Product Evaluation PNW WQC 2014 Crop Year

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VARIETY CLASS EXPNIR

FlrProtNIR

Flr% MNIR

FlrHrd Mixo Abs

MixoPkTim

eMixoPkHt

MixoTol

MixoRate

BakeAbs

BakePkTime Loaf Grain Tex Color

PredLoaf

PredLoafDiff

04PN3001-2 HRS 1 13.4 15.0 157 63.5 4.25 5.20 1034 5 63.5 3.1 1000 5.5 7 9 1011 -1104W40292R HRS 1 13.0 14.4 150 61.5 4.50 5.35 1141 4.5 61.5 3.6 975 5.5 7 8 985 -10JEFFERSON HRS 1 13.3 14.3 139 61.0 6.00 5.05 1266 5 61.0 4.5 1000 5 7 8 1005 -5

08W10136 HWS 2 12.4 14.2 104 60.7 5.50 5.05 1205 5.5 60.0 4.7 970 5 7 8 946 24DAYN HWS 2 12.4 14.6 127 61.0 3.75 5.25 976 6 61.0 3.3 860 5.5 7 8 946 -86

IDO1101 HWW 3 12.5 14.5 119 61.0 1.75 6.15 524 8.5 61.0 1.8 735 5 5 7 953 -218

WA8158 HWW 4 10.9 14.4 105 59.0 3.50 5.10 968 6 58.5 2.5 795 5 6 5 849 -54WA8184 HWW 4 10.3 14.3 104 58.0 3.00 4.95 1069 5 58.0 2.6 715 6 5 6 810 -95MDM HWW 4 11.3 14.6 95 58.0 4.00 4.75 708 7.5 57.0 3.1 765 6 5 5 875 -110

VARIETY CLASS EXPNIR

FlrProtNIRFlrM

NIRFlrHrd CDiam TGrain

SRCH2O

SRCLA

SRCSC

SRCSUC

WA8162 SWS 5 10.7 13.3 50 17.8 7 54 94 68 95WA8189 SWS 5 11.1 13.9 38 18.0 5 51 114 67 92LOUISE SWS 5 10.2 13.0 50 17.8 9 54 108 67 93

WA8177 SWW 6 9.9 13.7 66 17.4 4 55 75 67 91WA8169 SWW 6 7.9 13.4 33 18.6 8 53 99 69 95WA8212 SWW 6 7.7 13.3 48 17.2 7 56 84 70 93MADSEN SWW 6 7.9 13.0 60 17.8 7 56 91 71 94

LCS BIANCOR SWW 7 8.7 13.4 33 17.5 7 56 104 74 96MADSEN SWW 7 11.5 12.9 63 16.8 4 57 96 69 98

WB1376CLP SWW 8 9.1 13.2 62 17.4 7 59 90 71 94BZ6W06-440 SWW 8 12.4 13.0 42 16.6 2 55 86 70 97WB456 SWW 8 8.0 12.9 57 17.3 8 57 80 71 89

BOBTAIL SWW 9 7.9 13.2 39 17.8 7 55 92 69 92UI STONE SWS 9 9.8 13.0 41 18.2 8 52 112 66 93ARS CHRYSTAL CLUB 9 7.4 13.2 44 18.6 8 52 77 66 86OTTO SWW 9 8.8 13.1 32 17.8 7 55 113 74 98WB TRIFECTA SWW 9 9.2 13.3 55 17.5 6 57 85 69 92KASEBERG SWW 9 8.0 12.9 27 17.8 9 54 96 72 96LCS ARTDECO SWW 9 8.6 12.9 41 17.4 6 56 111 73 101WHIT SWS 9 9.9 12.8 44 17.8 5 53 101 73 99

Ratings 1=Unacceptable 9=Excellent

Syngenta Laboratory Data PNW WQC 2014 Crop Year

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University of Idaho Wheat Quality Lab Aberdeen, Idaho




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SY3001-2 HRS 1 1 6 4 6 strongest lactic acid src

SY40292R HRS 1 2 6 5 6

JEFFERSON check HRS 1 3 6 4 5

very strong dough, small loaf volume-so strong

SY0136 HWS 2 4 6 4 6very strong lactic acid src

DAYN check HWS 2 5 5 5 6

IDO1101 HWW 3 6 3 3 3low volume/protein, poor mixograph

WA8158 HWW 4 7 5 5 2good vol for low protein, poor abs

WA8184 HWW 4 8 2 2 2low protein, low volume, weak dough

MDM check HWW 4 9 4 3 4

WA8162 SWS 5 10 3 3 high sucrose src high Na2CO3 src

WA8189 SWS 5 11 3 3

LOUISE check SWS 5 12 6 5 high sucrose src

WA8177 SWW 6 13 3 3 low diam, high water src

WA8169 SWW 7 14 4 5 best of set

WA8212 SWW 7 15 3 3poor diameter, high water src

MADSEN check SWW 7 16 3 3poor diameter, high water src

University of Idaho End-Product Evaluation PNW WQC 2014 Crop Year

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University of Idaho Market Flour Mixograph Mixograph mixing Dough Loaf SRC

Sample # GROUP VARIETY Class Protein Peak Absorption L0 a0 b0 L24 a24 b24 Ldiff time Score Absorption Volume Water Sucrose Na2CO3 LacticAcid

(minutes) % (1=weak, 8=very strong % (cc)1 1 SY3001-2 HRS 13.90 3.7 63.0 83.5 -1 22.4 66.3 0.0 18.2 -17.2 4 6 63 1050 63.6 104.2 77.6 153.62 1 SY40292R HRS 13.40 3.4 63.0 84.3 -1 21.1 63.1 -0.5 18.9 -21.2 5 6 63 1050 67.4 109.5 86.1 137.63 1 JEFFERSON HRS 13.40 5.8 62.0 83.8 -1 21.0 66.2 0.4 19.0 -17.6 6 7 62 925 62.4 100.4 76 142.6

4 2 SY0136 HWS 12.30 5.0 62.0 85.8 -1 19.6 68.8 0.3 20.1 -16.9 8 6 62 1000 60.2 111.9 76.4 166.25 2 DAYN HWS 12.50 4.3 62.0 84.2 -1 21.9 72.5 1.6 21.2 -11.7 4 5 62 1050 59.8 98.8 75 123.6

6 3 IDO1101 HWW 12.70 1.9 62.0 83.6 -1 20.3 63.0 0.3 16.5 -20.5 2 3 62 975 68.7 117.3 93.7 132.1

7 4 WA8158 HWW 10.70 3.4 58.0 85.3 -2 25.7 69.3 -0.1 25.3 -15.9 3 5 58 1000 64 104.5 83.3 134.48 4 WA8184 HWW 9.70 3.1 56.0 87.2 -2 24.1 70.6 -0.7 23.7 -16.6 4 3 56 800 67.3 108.1 90.1 135.19 4 MDM HWW 11.50 3.5 61.0 85.0 -2 25.8 72.3 -0.1 27.6 -12.7 5 4 61 1025 62.7 110.1 81.6 128.6

University of Idaho Hard Wheat Data PNW WQC 2014 Crop Year

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University of Idaho

Market Flour Alkaline Noodle Dough Color

Sample # GROUP VARIETY Class Protein L0 a0 b0 L24 a24 b24 Ldiff

10 5 WA8162 SWS 10.8 83.08 -1.25 23.35 66.48 0.52 21.83 -16.6011 5 WA8189 SWS 10.9 83.51 -1.52 21.35 66.4 0.75 18.44 -17.1112 5 LOUISE SWS 10.3 85.69 -1.75 21.42 69.44 0.64 21.22 -16.25

13 6 WA8177 SWW 10.2 84.39 -1.77 25.02 65.59 0.33 21.34 -18.80

14 7 WA8169 SWW 7.6 86.18 -2.88 28.57 73.4 0.04 26.12 -12.7815 7 WA8212 SWW 7.7 87.88 -2.6 24.1 73.7 -0.59 24.31 -14.1816 7 MADSEN SWW 8 87.85 -2.37 21.69 75.5 -0.77 24.64 -12.35

17 8 LCS BIANCOR SWW 9 86.08 -2.18 23.82 72.16 0.46 22.27 -13.9218 8 MADSEN SWW 11.7 84.42 -1.34 23.47 66.85 0.75 23.06 -17.57

19 9 WB1376CLP SWW 9 87.11 -1.92 19.51 74.23 -0.1 19.73 -12.8820 9 BZ6W06-440 SWW 12.6 83.7 -1.65 26.7 70.37 0.46 24.6 -13.3321 9 WB456 SWW 8 87.54 -2.16 19.97 75.42 -0.61 21.22 -12.12

22 10 BOBTAIL SWW 7.8 85.91 -1.81 20.93 70.19 0.41 21.31 -15.7223 10 UI STONE SWS 10 84.43 -1.43 21.83 70.28 0.99 19.77 -14.1524 10 ARS CHRYSTAL CLUB 7.3 86.32 -2.56 25.04 74.48 0.1 23.06 -11.8425 10 OTTO SWW 8.7 86.17 -2.6 25.11 73.33 -1.07 26.17 -12.8426 10 WB TRIFECTA SWW 9.1 85.65 -2.01 22.33 70.6 -0.07 21.12 -15.0527 10 KASEBERG SWW 8.2 86.08 -2.72 25.77 72.93 -0.58 25.23 -13.1528 10 LCS ARTDECO SWW 8.8 85.67 -2.15 22.91 71.8 -0.45 24.58 -13.8729 10 WHIT SWS 9.9 84.34 -1.84 24.19 65.18 0.37 19.54 -19.16

University of Idaho Soft Wheat Data PNW WQC 2014 Crop Year

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University of Idaho Sugar Snap CookieMarket Flour Cookie Top SRC

Sample # GROUP VARIETY Class Protein Diameter Grain Water Sucrose Na2CO3 LacticAcid(cm) (0=no islands, 9=many)

10 5 WA8162 SWS 10.8 8.2 2 52.6 103.2 72.3 98.211 5 WA8189 SWS 10.9 8.3 2 50.4 99.3 67.9 109.812 5 LOUISE SWS 10.3 8.6 5 51.8 100.4 70.3 106.4

13 6 WA8177 SWW 10.2 8.1 3 54.3 96.4 69.2 81.1

14 7 WA8169 SWW 7.6 8.8 4 50.2 97.9 71.1 94.515 7 WA8212 SWW 7.7 8.3 3 54 98.2 70.8 86.816 7 MADSEN SWW 8 8.2 3 53.6 97.5 69.9 92.2

17 8 LCS BIANCOR SWW 9 8.3 2 54.2 102.1 76.2 101.918 8 MADSEN SWW 11.7 7.8 1 55.4 103.2 72.8 98.8

19 9 WB1376CLP SWW 9 8.1 2 56.5 98 72.1 85.820 9 BZ6W06-440 SWW 12.6 8.1 2 52.5 102.4 68.1 86.921 9 WB456 SWW 8 8.4 4 54.8 92.8 70.1 75.9

22 10 BOBTAIL SWW 7.8 8.6 7 53 96.1 70.1 90.423 10 UI STONE SWS 10 8.6 4 50 98.7 67.9 107.924 10 ARS CHRYSTAL CLUB 7.3 8.9 7 49.8 87.4 65.1 74.525 10 OTTO SWW 8.7 8.4 4 53.9 103.2 76.5 108.226 10 WB TRIFECTA SWW 9.1 8.3 3 54 96.3 69.2 80.827 10 KASEBERG SWW 8.2 8.5 4 52.1 100.4 72.2 92.728 10 LCS ARTDECO SWW 8.8 8.2 4 54.9 106.7 73.3 109.529 10 WHIT SWS 9.9 8.4 4 49.7 104.1 70.4 98.5

University of Idaho PNW WQC 2014 Crop Year

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Soft Wheat Data

Montana State University Wheat Quality Laboratory Bozeman, Montana



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SY3001-2 HRS 1 1 100g pup loaf 5.4 dough improved as it developed 8 nice volume & crumb 7 nice loaf but B&S slightly off

SY40292R HRS 1 2 100g pup loaf 5.8 strong dough 8 nice volume & crumb 7 nice break & shred

JEFFERSON check HRS 1 3 100g pup loaf 5.2 nice dough then turned bucky 7 center cell structure just ok 6 nice exteriorexperimentals better than check

SY0136 HWS 2 4 100g pup loaf 5.4 ok dough then turned bucky 8 large side tear 5 slightly better crumb than check

DAYN check HWS 2 5 100g pup loaf 4.6 dough improved as it developed 7 nice exterior 5 experimental & check equal

IDO1101 HWW 3 6 100g pup loaf 3.7 fragile, dimpled dough 6 no distinct cell structure 3quite extensible, hard to handle dough

WA8158 HWW 4 7 100g pup loaf 5.1 dough had strength 8 symmetrical, looked dry 4better volume & crumb than #8 and check

WA8184 HWW 4 8 100g pup loaf 4.7 slightly yellow dough 5 worst loaf in all samples 3 rough, torn exterior

MDM check HWW 4 9 100g pup loaf 4.8 average dough, slightly yellow 7 nice break & shred 4 slightly better than check

Montana State University End-Product Evaluation PNW WQC 2014 Crop Year

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MIXOGRAPHMSU 2014Sample # Variety Check Group Breeder Company/Institution Location Class FPROT FASH MTYPE MTOMTIME MABS BMTIME LVOL BABS CGS

1 SY3001-2 1 Jim Helmerick Syngenta Genesee/ Colfax HRS 13.6 0.42 MH 5 4.3 64.4 7.4 1265 74.7 82 SY40292R 1 Jim Helmerick Syngenta Genesee/ Colfax HRS 12.9 0.42 MH 5 4.8 63.8 8.5 1220 74.7 83 JEFFERSON Check 1 Jim Helmerick Syngenta Genesee/ Colfax HRS 13.3 0.44 MH 4 6.5 63.1 12.5 1170 74.7 74 SY0136 2 Jim Helmerick Syngenta Genesee/ Colfax HWS 12.3 0.4 MH 4 7.1 62.6 13.2 1095 74.7 85 DAYN Check 2 Jim Helmerick Syngenta Genesee/ Colfax HWS 12.6 0.43 MH 2 4.0 62.6 8.1 1070 71.7 76 IDO1101 3 Jianli Chen University of Idaho Aberdeen HWW 12.2 0.44 MH 0 1.9 63.3 2.3 1120 71.7 67 WA8158 4 Arron Carter Washington State University Pullman HWW 10.9 0.41 MH 4 3.6 60.0 5.1 1070 69.7 88 WA8184 4 Arron Carter Washington State University Pullman HWW 10.1 0.44 MH 3 3.6 58.7 5.4 915 68.7 59 MDM Check 4 Arron Carter Washington State University Pullman HWW 11.2 0.41 MH 4 4.2 60.2 6.3 1020 69.7 7

BAKE

Montana State University Laboratory Data PNW WQC 2014 Crop Year

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California Wheat Quality Laboratory Woodland, California




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SY3001-2 HRS 1 1 Bread 9 Very good, strong, excellent during molding and panning 9 Very good loaf volume, best of all 9

Great during baking process and baking quality as well as crumb texture and color

High protein. Good mixing times and stability

SY40292R HRS 1 2 Bread 6 Stiff samples, not allowed expansion during fermentation process 7

Loaf volume was good, but showed poor extensibility. Showed yellowness in crumb 6 Slightly yellow crumb Long mixing time

JEFFERSON check HRS 1 3 Bread 6 Stiff samples, not allowed expansion during fermentation process 7

Loaf volume was good, but showed poor extensibility 7 Very tough, difficult machinability Very long mixing time

SY0136 HWS 2 4 Bread 6 Tough sample not good during fermentation and molding and panning 7

Loaf volume was good, but showed poor extensibility 7 Very tough, difficult machinability Very long mixing time

DAYN check HWS 2 5 Bread 8 Very Good during fermentation and molding and panning 8 Good loaf volume. Open and elongated cells 9

Easy to handle during molding and panning

Good mixing times and stability. Easy to shape

IDO1101 HWW 3 6 Bread 5Soft and too extensible 6 Ok. Good loaf 8 Nice white crumb

Very short mixing time. Easy to shape

WA8158 HWW 4 7 Bread 8 Good sample during fermentation and molding and panning 7

Crumb yellow appearance. Open elongated cells 6 High yellow crumb appearance

Low protein. One with the highest yellow crumb

WA8184 HWW 4 8 Bread 8 Good, during molding and panning weak, tear apart 6

Crumb yellow appearance. Close, more coarse cells 6 High yellow crumb appearance Low protein. Rough surface

MDM check HWW 4 9 Bread 6Soft, Very extensible 7

Crumb yellow appearance. Showed open and many cells in crumb 6 High yellow crumb appearance Low protein.

End-Product Evaluation PNW WQC 2014 Crop Year

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California Wheat Commission

SAMPLES

CountCWC SAMPLE #

FLOURPROTEIN(AS IS%)

MOIS%

FALLNO.

(SEC)P L P/L W

Doughlength(cm)

VOLC.C

SP VOL C.C/G

Symmetry(1-10)

CRUMBGRAIN (1-10)

TEXTURE(1-10)

CRUMBCOLOR

BAKESCORE

PNW 1 13.5 14.7 443 118 79 1.5 421 13.5 1040 7.65 10 10 10 10 10PNW 2 12.77 14.2 460 106 87 1.21 464 13.5 980 7.21 10 9 10 8 9PNW 3 13.24 14.2 457 90.2 67 1.35 325 13 975 6.96 9 9 9 10 9PNW 4 12.33 14.1 478 107 83 1.29 462 13 975 6.96 9 9 9 10 9PNW 5 12.34 14.5 459 79.2 130 0.61 392 14 975 6.96 9 9 9 10 9PNW 6 12.27 14.3 439 91.6 114 0.8 303 15 950 7.79 9 9 9 10 9PNW 7 10.63 14.3 370 87 86 1.01 321 14 875 6.25 8 7 7 7 7PNW 8 10.03 14.1 399 113 77 1.47 359 14 830 6.10 8 5 6 7 6PNW 9 10.95 14.5 535 81.1 107 0.76 345 14.5 900 6.62 8 7 7 7 8

Rough surface of shaped dough, toughOk, not too tough as others, but still stiff dough

FLOUR ANALYSIS Alveograph REGULAR BREAD TEST

Comments

Very tough, stiff and not extensible, difficult to extrude

Very good, extensible and easy to extrude

Yellow in color, tough and small curve

California Wheat Commission Laboratory Data PNW WQC 2014 Crop Year

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Colorado State University Wheat Quality Laboratory Fort Collins, Colorado




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SY3001-2 HRS 1 1 Bread 7 nice elasticity 7.5 excellent vol., v. white, good crumb 7.5 excellent externals 13.7% pro

SY40292R HRS 1 2 Bread 8.5 very nice, slightly tough? 8 excellent vol., good crumb 8 excellent externals good mixo tolerance

JEFFERSON check HRS 1 3 Bread 8 very nice 7.5 excellent vol., good crumb 7.5 excellent externals good mixo tolerance

SY0136 HWS 2 4 Bread 8.5 excellent, long time to pick up 7.5 excellent vol., v. white, good crumb 7.5 excellent externals excellent mixo tolerance

DAYN check HWS 2 5 Bread 6 slightly tough 6 good vol. and crumb 6 slightly rough break questionable tolerance

IDO1101 HWW 3 6 Bread 2.5 low elasticity, dead dough 4 low vol., satisfactory crumb 3.5 brown crust poor mixo tolerance, short mix

WA8158 HWW 4 7 Bread 7.5 nice, good elasticity, yellowish 6.5 very good vol., good crumb, yellow 7 excellent externals yellow dough and bread

WA8184 HWW 4 8 Bread 4.5 tough, dead dough 4 poor vol., good crumb 4 left and right break low flour pro, mixo 'died' at end

MDM check HWW 4 9 Bread 7 very nice, yellowish 5 low vol., satisfactory crumb, yellow 5.5 ok yellow dough and bread

WA8162 SWS 5 10

WA8189 SWS 5 11

LOUISE check SWS 5 12

WA8177 SWW 6 13

WA8169 SWW 7 14

WA8212 SWW 7 15

MADSEN check SWW 7 16

Colorado State University End-Product Evaluation PNW WQC 2014 Crop Year

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Variety Lab# Class Group Sample# flr pro flr moist mix tol pred %abs act %abs mix time loaf vol grn color elasticitySY3001-2 156254 HRS 1 1 13.7 14.7 3 65 65 4.5 1120 4 6 2+SY40292R 156255 HRS 1 2 13.0 14.2 5 64 64 5.0 1135 4 5 3Jefferson -check 156256 HRS 1 3 13.4 14.2 5 65 66 6.5 1115 4- 5 3-SY0136 156257 HWS 2 4 12.6 14.1 6 64 64 6.5 1115 4 6 3+DAYN-check 156258 HWS 2 5 12.6 14.4 2 63 62 4.25 985 4 5 2IDO1101 156259 HWW 3 6 12.4 14.4 0 63 63 2.25 865 3 4 1WA8158 156260 HWW 4 7 11.0 14.3 4 61 61 3.75 1055 4 2 2+WA8184 156261 HWW 4 8 10.4 14.1 3 60 60 4.25 825 4 3 1+MDM-check 156262 HWW 4 9 11.4 14.4 4 61 61 4.25 895 3 2 3-

Colorado State University Laboratory Data PNW WQC 2014 Crop Year

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14-01 14-06

14-02 14-07

14-03 14-08

14-04 14-09

14-05

Colorado State University Mixograph Traces PNW WQC 2014 Crop Year

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USDA-GIPSA Technical Services Division Kansas City, MO

Sample Variety Water Abs. (500 BU) Dev. Time (min) Stability Time (min) MTI Departure Time (min)1 SY3001 2 64.0 14.8 13.8 11 24.62 SY40292R 63.9 25.7 16.7 4 27.93 JEFFERSON 60.7 26.0 29.2 23 32.04 SY0136 62.0 23.8 16.2 18 33.45 DAYN 61.7 11.2 12.2 24 18.46 IDO1101 68.2 6.4 6.5 33 11.17 WA8158 61.8 7.6 12.6 16 15.18 WA8184 64.0 7.4 11.3 24 13.59 MDM 58.8 6.4 13.9 16 14.610 WA8162 57.7 2.1 2.4 84 3.611 WA8189 54.4 4.4 14.2 13 13.912 LOUISE 56.2 1.8 6.2 36 6.413 WA8177 56.7 2.0 2.2 96 3.214 WA8169 52.7 3.5 3.3 78 4.315 WA8212 56.2 1.5 3.3 90 3.616 MADSEN 56.8 2.3 4.3 68 4.817 LCS BIANCOR 55.6 2.0 4.1 59 4.918 MADSEN 58.7 2.3 4.0 53 5.119 WB1376CLP 57.0 1.6 3.4 77 3.820 BZ6W06 440 60.4 2.1 2.7 107 3.921 WB456 57.3 1.5 2.8 73 3.222 BOBTAIL 53.6 1.3 3.4 87 3.623 UI STONE 54.3 3.3 6.9 42 7.024 ARS CHRYSTAL 51.1 1.7 3.5 62 4.125 OTTO 57.0 2.2 7.0 34 6.826 WB TRIFECTA 57.1 2.0 2.3 84 3.127 KASEBERG 55.9 1.3 2.5 117 2.628 LCS ARTDECO 54.8 3.6 6.6 41 7.429 WHIT 55.5 2.1 1.9 105 3.1

Farinograph

USDA-GIPSA Technical Services Division Laboratory Data PNW WQC 2014 Crop Year

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Wheat Marketing Center Portland, Oregon




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SY3001-2 HRS 1 1 Pup Loaf 7 Good dough 8 Excellent volume

SY40292R HRS 1 2 Pup Loaf 7 Good dough 8 Excellent volume

JEFFERSON check HRS 1 3 Pup Loaf 7 Good dough 8 Excellent volume

SY0136 HWS 2 4 Pup Loaf 7 Good dough 8 Excellent volume/Open cell

DAYN check HWS 2 5 Pup Loaf 7 Good dough 7 Good volume/Good cell

IDO1101 HWW 3 6 Pup Loaf 3 Higher abs/Short mixing & slack 5 Good cell/Lower volume

WA8158 HWW 4 7 Pup Loaf 6 Good dough/Lower abs 5 Good cell/Lower volume Lower flour protein and higher extraction than check

WA8184 HWW 4 8 Pup Loaf 5 Good dough/Lower abs 5 Good cell/Lower volume Lower flour protein and lower extraction than check

MDM check HWW 4 9 Pup Loaf 5 Slightly stiff & Lower abs 6 Good cell/OK volume

WA8162 SWS 5 10 Sponge Cake 7 Good cake, softer than check Higher flour protein than check

WA8189 SWS 5 11 Sponge Cake 5 Bad exterior, but softer than check Higher flour protein and lower extraction than check

LOUISE check SWS 5 12 Sponge Cake 4

WA8177 SWW 6 13 Sponge Cake 3 The worst and hardest cake of all Not a good flour for cake

WA8169 SWW 7 14 Sponge Cake 7 Good cake, much softer than check Lower flour protein and lower extraction than check

WA8212 SWW 7 15 Sponge Cake 6 Acceptable, softer than check

MADSEN check SWW 7 16 Sponge Cake 5

LCS BIANCOR SWW 8 17 Sponge Cake 4 Notsogood cake, similar to check Much lower flour protein and lower extraction than check

MADSEN check SWW 8 18 Sponge Cake 4

WB1376CLP SWW 9 19 Sponge Cake 7 Good cake, much softer than check Higher flour protein and lower extraction than check

BZ6W06-440 SWW 9 20 Sponge Cake 4 Worse interior than check Much higher flour protein and lower extraction than check

WB456 check SWW 9 21 Sponge Cake 5

BOBTAIL SWW 10 22 Sponge Cake 6 OK shape and cell, hard Low flour protein and high extraction

UI STONE SWS 10 23 Sponge Cake 6 Acceptable cake High flour protein and good extraction

ARS CHRYSTAL CLUB 10 24 Sponge Cake 6 OK shape and cell, hard Low flour protein and high extraction

OTTO SWW 10 25 Sponge Cake 4 Bad exterior, bad interior, hard 8.7% protein and 75.5% extraction

WB TRIFECTA SWW 10 26 Sponge Cake 6 Acceptable cake 9.1% protein and 77.3% extraction

KASEBERG SWW 10 27 Sponge Cake 7 The best and softest cake 8.2% protein and 74.2% extraction

LCS ARTDECO SWW 10 28 Sponge Cake 6 Acceptable cake 8.8% protein and 76.7% extraction

WHIT SWS 10 29 Sponge Cake 3 Bad exterior, bad interior, hard High flour protein and good extraction

Wheat Marketing Center End-Product Evaluation PNW WQC 2014 Crop Year

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USDA-ARS Eastern Soft Wheat Quality Laboratory Wooster, Ohio




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SY3001-2 HRS 1 1

SY40292R HRS 1 2

JEFFERSON check HRS 1 3

SY0136 HWS 2 4

DAYN check HWS 2 5

IDO1101 HWW 3 6

WA8158 HWW 4 7

WA8184 HWW 4 8

MDM check HWW 4 9

WA8162 SWS 5 10 Sugar Snap Cookies 2 High protein, weak mixing tolerance 4 3

WA8189 SWS 5 11 Sugar Snap Cookies 6 Strong gluten 6 6 Nice SRC profile

LOUISE check SWS 5 12 Sugar Snap Cookies 6 Strong gluten 7 7

WA8177 SWW 6 13 Sugar Snap Cookies 2 4 3



MADSEN check SWW 6 16 Sugar Snap Cookies 2 Low protein, weak mixing tolerance 5 4

LCS BIANCOR SWW 7 17 Sugar Snap Cookies 2 4 3

MADSEN check SWW 7 18 Sugar Snap Cookies 3 3 High protein, small cookie 3

WB1376CLP SWW 8 19 Sugar Snap Cookies 4 4 4

BZ6W06-440 SWW 8 20 Sugar Snap Cookies 1 High protein, weak mixing tolerance 3 High protein, small cookie 2 High Sucrose SRC

WB456 check SWW 8 21 Sugar Snap Cookies 1 Low protein, weak mixing tolerance 4 3

BOBTAIL SWW 9 22 Sugar Snap Cookies 4 7 6

UI STONE SWS 9 23 Sugar Snap Cookies 4 7 6

ARS CHRYSTAL CLUB 9 24 Sugar Snap Cookies 1 Low protein, weak mixing tolerance 8 Large cookie diameter 5 Low sucrose & lactic acid SRC

OTTO SWW 9 25 Sugar Snap Cookies 5 6 6

WB TRIFECTA SWW 9 26 Sugar Snap Cookies 4 6 5

KASEBERG SWW 9 27 Sugar Snap Cookies 3 6 5

LCS ARTDECO SWW 9 28 Sugar Snap Cookies 6 3 5 High Sucrose SRC

WHIT SWS 9 29 Sugar Snap Cookies 2 6 4

USDA-ARS Soft Wheat Quality Laboratory End-Product Evaluation PNW WQC 2014 Crop Year

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Pacific Northwest Wheat Quality Council, 2014 HarvestEvaluation by the Soft Wheat Quality Laboratory-USDA ARS, Wooster OH

EntryNo. Entry Name

Flourmoisture

Flourprotein

FlourAsh Water

Sodiumcarbonate Sucrose

Lacticacid Peak 1 Trough 1 BreakdownFinal Visc Setback

PeakTime

PastingTemp.

Peak/Final

% % % % % % % cP cP cP cP cP (min) °C Ratio

10 WA8162 13.8 10.7 0.475 55.5 72.4 94.2 96.9 2646 1873 773 3227 1354 6.23 84.0 0.8211 WA8189 14.3 10.9 0.520 53.5 71.0 91.1 107.8 2688 1832 856 3305 1473 6.20 86.0 0.8112 LOUISE 13.5 10.4 0.505 56.4 73.1 92.5 108.4 2462 1770 692 3216 1446 6.17 83.9 0.7713 WA8177 14.1 10.0 0.450 56.9 70.3 89.2 79.8 2209 1562 647 3042 1481 6.07 85.2 0.7314 WA8169 13.8 7.9 0.455 55.8 73.5 92.1 100.0 2151 1761 391 3446 1686 6.10 84.0 0.6215 WA8212 13.7 7.8 0.453 58.2 74.6 92.3 91.8 2109 1688 421 3276 1589 6.20 86.4 0.6416 MADSEN 13.5 8.2 0.440 58.2 74.4 91.9 94.0 2076 1663 413 3200 1537 6.23 86.8 0.6517 LCS BIANCOR 13.9 9.0 0.447 58.8 80.6 96.6 106.7 2457 1668 790 3285 1617 6.00 83.6 0.7518 MADSEN 13.1 11.8 0.487 59.1 73.4 97.2 99.0 1949 1423 526 2864 1441 6.00 85.6 0.6819 WB1376CLP 13.6 9.4 0.503 60.0 75.3 92.6 88.6 2257 1431 826 2786 1355 5.97 85.5 0.8120 BZ6W06-440 13.4 11.4 0.527 56.8 72.7 99.1 90.0 2436 1632 805 3067 1435 6.13 85.9 0.7921 WB456 13.5 8.3 0.538 58.7 76.1 88.9 82.0 2035 1617 418 3166 1549 6.20 87.3 0.6422 BOBTAIL 13.8 8.1 0.458 56.4 72.7 89.9 95.0 2016 1477 539 3010 1533 6.00 84.8 0.6723 UI STONE 13.6 10.2 0.473 54.7 72.4 92.3 109.8 2364 1583 781 3051 1469 6.03 84.4 0.7724 ARS CHRYSTAL 13.8 7.6 0.433 53.8 70.8 82.8 80.0 2545 1721 824 3260 1540 6.07 84.4 0.7825 OTTO 13.6 8.5 0.430 58.2 77.6 96.0 114.4 2147 1630 518 3240 1611 6.00 84.8 0.6626 WB TRIFECTA 13.7 9.6 0.470 57.4 73.5 89.8 83.1 2010 1508 502 2974 1466 6.07 86.8 0.6827 KASENBERG 13.6 8.4 0.465 56.8 76.1 95.2 98.5 2571 1761 810 3409 1648 6.07 84.8 0.7528 LCS ARTDECO 13.5 8.9 0.419 58.3 76.8 98.1 111.0 2091 1431 660 2844 1413 5.97 86.4 0.7429 WHIT 13.4 10.3 0.445 54.8 74.2 95.8 102.9 3192 1867 1325 3055 1189 6.20 72.2 1.04

Diamete Top Grain AbsorptionPeakTime

PeakValue

PeakWidth

Width at7 Minutes

cm (x2) % min % % %

17.24 1 59 1.9 44.7 17.0 5.417.85 1 59 5.4 41.1 15.2 6.617.98 6 57 3.9 36.0 13.2 8.817.23 2 58 2.1 39.9 14.8 3.218.14 3 55 4.4 32.5 10.5 4.317.44 5 54 0.8 35.9 17.1 5.417.58 5 56 0.7 37.9 22.6 6.817.33 2 57 2.6 37.4 14.5 6.116.94 1 62 2.0 45.7 16.0 3.217.21 3 58 3.5 36.5 13.8 4.717.00 0 61 1.1 51.9 26.3 3.917.31 6 56 0.7 37.2 19.9 4.317.97 5 55 4.2 30.9 10.3 5.917.99 6 60 3.4 39.4 13.1 5.818.38 7 54 0.7 26.3 12.6 3.417.79 4 57 4.7 41.7 15.5 5.017.86 7 58 2.6 38.3 14.3 4.317.76 5 55 3.5 34.3 13.1 7.117.04 4 56 5.1 36.1 12.6 5.017.88 5 58 1.9 36.9 15.0 3.4

Primary Flour Analysis Solvent Retention Capacity

Sugar-snap cookies Mixograph

Rapid Visco-Analyzer

USDA-ARS Soft Wheat Quality Laboratory Laboratory Data PNW WQC 2014 Crop Year

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USDA-ARS Hard Winter Wheat Quality Laboratory Manhattan, Kansas




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SY3001-2 HRS 1 1 9 Excellent dough;good absorp. & MT 8Strong dough at pan; excellent crumb & LV 9

Rated higher than check; liked this variety

Excellent flour protein; good mixograph tolerance

SY40292R HRS 1 2 8 Nice dough; good absorp. long MT 8Strong dough at pan; good LV & crumb 8 Equal to check; liked this variety

Good flour protein; good mixograph tolerance

JEFFERSON check HRS 1 3 8 Nice dough; good absorp. long MT 8Strong dough at pan; excellent crumb & LV 8 Excellent dough feel; crumb grain & LV

Good flour protein; good mixograph tolerance

SY0136 HWS 2 4 7Nice dough; scored down due to 9 min MT 8

Stong dough at pan; good LV & crumb 8

Equal crumb grain/higher LV than check

Good flour protein; long mixograph

DAYN check HWS 2 5 8 Nice dough; excellent MT 7Mellow at pan; crumb grain = to experimental 8

Good check; absorption, MT, LV, Crumb

Good flour protein; Q mixograph tolerance

IDO1101 HWW 3 6 2 Absorption ok; Tough at mix; short MT 1Actually panned well; poor crumb grain 1

Overall poor in MT; LV; crumb grain; dark crust

Good flour protein; poor mixograph tolerance

WA8158 HWW 4 7 5 Mellow out of mix; good MT & LV 5 Mellow at pan; crumb grain Q-S 5 Good overall for 10.8% flour protein Q-S mixograph tolerance

WA8184 HWW 4 8 4 Slightly tough out of mix; good MT 5 Mellow at pan; crumb grain Q-S 5 Good overall for 10.3% flour protein Q-S mixograph tolerance

MDM check HWW 4 9 6 Nice dough; good MT & LV 5 Nice dough at pan; crumb grain Q-S 6 Good overall for 11.1% flour protein Q-S mixograph tolerance

End-Product Evaluation PNW WQC 2014 Crop Year

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USDA-ARS Hard Winter Wheat Quality Laboratory

HWWQLSAMPLE_NO Sample Bag ID VARIETIES FLR_M

OISTFLR_PRO

FLR_PRO14

FLR_ABS

MIX_TM

MIX_TOL

FL_ABS

BAKE_MT

DOUGH_WT

PROOF_HT

LOAF_WT CRUMB Crumb Color LVOL

14-0002451 PNW WQC 14 01 SY3001-2 14.7 13.6 13.7 64.8 4.5 4 66.0 5.13 174.9 7.5 150.6 5.0 Creamy 103014-0002452 PNW WQC 14 02 SY40292R 14.3 12.9 12.9 64.4 4.5 3 64.5 6.00 173.5 7.6 150.1 5.0 Creamy 98014-0002453 PNW WQC 14 03 Jefferson ck 14.1 13.4 13.4 63.8 7.0 4 63.9 8.50 172.9 7.4 149.2 5.5 Creamy 98014-0002454 PNW WQC 14 04 SY0136 14.0 12.3 12.3 62.5 6.5 4 63.7 9.00 172.5 7.1 151.7 4.5 Creamy 94014-0002455 PNW WQC 14 05 Dayn ck 14.4 12.6 12.7 63.1 4.0 1 63.2 4.75 172.3 7.3 149.5 4.5 Creamy 89014-0002456 PNW WQC 14 06 IDO1101 14.2 12.4 12.4 63.7 1.6 0 61.0 2.25 170.4 7.2 149.2 1.5 Creamy 83014-0002457 PNW WQC 14 07 WA8158 14.2 10.8 10.8 60.9 3.3 3 61.9 4.13 171.3 6.8 151.4 3.5 Yellow 84014-0002458 PNW WQC 14 08 WA8184 14.0 10.3 10.3 60.1 3.3 3 61.2 4.63 170.3 6.6 149.6 3.5 Slightly Yellow 74514-0002459 PNW WQC 14 09 MDM ck 14.4 11.1 11.1 61.5 3.6 3 61.7 5.13 170.5 6.9 149.9 3.5 Yellow 825

Bake Results of 2014 PNW WQC Hard Winter Wheat Flour Samples

Identification Flour Moisture and Mixograph data Bake data

USDA-ARS Hard Winter Wheat Quality Laboratory Laboratory Data PNW WQC 2014 Crop Year

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Mixograms of 2014 PNW WQC Hard Winter Wheat Flour Samples

USDA-ARS Hard Winter Wheat Quality Laboratory Mixographs PNW WQC 2014 Crop Year

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C-Cells of 2014 PNC WQC Hard Winter Wheat Samples

2451, SY3001-2 2452, SY40292R 2453, Jefferson ck

2454, SY0136 2455, DAYN ck 2456, IDO1101

2457, WA8158 2458, WA8184 2459, MDM ck

USDA-ARS Hard Winter Wheat Quality Laboratory C-Cells PNW WQC 2014 Crop Year

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Hard Spring and Durum Wheat Quality Laboratory Fargo, North Dakota

1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellentQuestion #1 Question #2 Question #3 Question #4

Variety Class GroupSample#Produc Dough

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SY3001-2 HRS 1 1 Bread 7 Nice dough performance 7Very good crumb grain & texture; crumb slightly yellow 7 LV higher than check

Good milling yield and low flour ash are a plus

SY40292R HRS 1 2 Bread 5Slightly weak at mix, good at panning 6

Nice crumb grain & texture; slightly yellow crumb 6 LV higher than check Good protein

JEFFERSON cheHRS 1 3 Bread 4 Slight toughness 6Good crumb grain & texture; slightly yellow crumb 6 Overall good crumb characteristics Good protein

SY0136 HWS 2 4 Bread 7 Nice dough performance 6Good crumb grain & texture; slightly yellow crumb 6

Overall acceptable; LV higher than check

DAYN check HWS 2 5 Bread 7 Nice dough performance 7Nice crumb grain & texture; creamy crumb 7 Overall good Highest milling yield in the set

IDO1101 HWW 3 6 Bread 2 Poor dough performance 2Open cell structure, crumb slightly yellow 2 One of highest LV, shortest MT

WA8158 HWW 4 7 Bread 2 Weak dough performance 4 Nice cell structure but yellow crumb 3 Below average; poor crumb color

WA8184 HWW 4 8 Bread 3Acceptable during mixing but not at panning 3

Uneven, elongated cells, coarse texture, yellow crumb 3

Overall weak performance; poor crumb color

MDM check HWW 4 9 Bread 4Dough handled nicely at mix but not at panning 3

Good crumb grain, poor crumb texture, yellow crumb 3 Dough ok; poor texture & color

Hard Spring and Durum Wheat Quality Laboratory End-Product Evaluation PNW WQC 2014 Crop Year

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ID Class Group Sample # Bake Absorption (%) Mix Time (min) Loaf Volume (cc) Loaf Weight (g) Dough characteristics Crumb Grain Crumb Texture Crumb ColorPNW 1 HRS 1 1 61.0 3.00 775 129.9 3 5 5 Slightly yellowPNW 2 HRS 1 2 60.5 3.75 800 128.9 3 4 4 Slightly yellowPNW 3 HRS 1 3 57.8 4.50 755 126.8 4 4 4 Slightly yellowPNW 4 HWS 2 4 58.8 4.75 800 128.4 4 4 4 Slightly yellowPNW 5 HWS 2 5 60.0 2.75 710 128.0 3 4 5 CreamyPNW 6 HWW 3 6 67.1 1.75 780 134.9 2 3 4 Slightly yellowPNW 7 HWW 4 7 59.5 3.00 680 128.5 2 5 4 YellowPNW 8 HWW 4 8 61.6 3.25 630 131.3 3 4 3 YellowPNW 9 HWW 4 9 58.1 3.25 625 128.8 3 4 3 YellowDough characteristics (at mixing & panning): 1 weak, short, or sticky; 3 = strong, elastic; 6 = bucky, toughCrumb grain: 1 = thick wells; 6 = fineCrumb texture: 1 = dead; 6 = silky

Hard Spring and Durum Wheat Quality Laboratory Laboratory Data PNW WQC 2014 Crop Year

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USDA-ARS Western Wheat Quality Laboratory Pullman, Washington




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SY3001-2 HRS 1 1 Bread 7 Good Dough Feel 8 Good crumb, volume & dough 7.5 very nice overall quality

SY40292R HRS 1 2 Bread 9 Good feel, a little tough 8 OK grain, great volume & dough 8.5 very nice overall quality

JEFFERSON check HRS 1 3 Bread 8 Excellent dough feel 8 OK grain, volume down, dough great 8 dough a little tight, decreased volume a little too strong without blending

SY0136 HWS 2 4 Bread 8 Good feel, a little tough 7.5 too long mix time, nice performance 8 a little too strong without blending

DAYN check HWS 2 5 Bread 7 Good Dough Feel 8 nice crumb & performance 8 great volume performance

IDO1101 HWW 3 6 Bread 2 Good Feel but weaker than others 4.5 surprisingly good LVOL & grain 3 low mix time & width @ peak very weak mixing

WA8158 HWW 4 7 Bread 7 Good Dough Feel 6 Good volume for protein 6.5 great volume performance for protein

WA8184 HWW 4 8 Bread 6 Good Feel but weaker 4 nice performance for protein level 6 great volume performance for protein stability low

MDM check HWW 4 9 Bread 6 Good Feel but weaker 6 Good volume for protein 6 great volume performance for protein

WA8162 SWS 5 10 Cookie & Overall w/ Cake 5 6 better cake than cookie

WA8189 SWS 5 11 Cookie & Overall w/ Cake 5 6 better cake than cookie strong type soft

LOUISE check SWS 5 12 Cookie & Overall w/ Cake 7 Good spread 7 similar cake & cookie strong type soft

WA8177 SWW 6 13 Cookie & Overall w/ Cake 5 4.5 better cookie than cake poor cake performance

WA8169 SWW 7 14 Cookie & Overall w/ Cake 7 8 good cookie great cake

WA8212 SWW 7 15 Cookie & Overall w/ Cake 5 6.5

MADSEN check SWW 7 16 Cookie & Overall w/ Cake 5 6.5

USDA-ARS Western Wheat Quality Laboratory End-Product Evaluation (Bread & Cookie) PNW WQC 2014 Crop Year

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1 poor 9 excellent 1 poor 9 excellentQuestion #1 Question #2


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WA8162 SWS 5 10 Sponge Cake 7 8 very good volume, good crumb

WA8189 SWS 5 11 Sponge Cake 9 8 very good volume, good crumb

LOUISE check SWS 5 12 Sponge Cake 6 7 good volume, lower crumb texture

WA8177 SWW 6 13 Sponge Cake 8 4 low volume, dense crumb texture

WA8169 SWW 7 14 Sponge Cake 5 9 excellent volume and grain

WA8212 SWW 7 15 Sponge Cake 8 8 excellent volume grain coarse

MADSEN check SWW 7 16 Sponge Cake 7 8 volume good grain good

LCS BIANCOR SWW 8 17 Sponge Cake 7 7 good volume, coarse grain

MADSEN check SWW 8 18 Sponge Cake 6 6 good volume coarse grain

WB1376CLP SWW 9 19 Sponge Cake 9 6 good volume coarse grain

BZ6W06-440 SWW 9 20 Sponge Cake 8 6 good volume coarse grain

WB456 check SWW 9 21 Sponge Cake 7 7 good volume coarse grain

BOBTAIL SWW 10 22 Sponge Cake 6 8

UI STONE SWS 10 23 Sponge Cake 8 9 good volume

ARS CHRYSTAL CLUB 10 24 Sponge Cake 7 9 best cake excellent grain

OTTO SWW 10 25 Sponge Cake 5 9 good volume

WB TRIFECTA SWW 10 26 Sponge Cake 7 7

KASEBERG SWW 10 27 Sponge Cake 7 9 good volume

LCS ARTDECO SWW 10 28 Sponge Cake 8 7 grain somewhat coarse

WHIT SWS 10 29 Sponge Cake 9 9 good volume

USDA-ARS Western Wheat Quality Laboratory End-Product Evaluation (Cake) PNW WQC 2014 Crop Year

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Falling Single Kernel

Sample Variety Group Location Class Test Wt Number Hardness SD Weight SD Size SD1 SY3001-2 1 Genesee/ Colfax HRS 61.6 427 71.7 14.6 35 6.4 2.5 0.42 SY40292R 1 Genesee/ Colfax HRS 58.6 342 78.7 12.7 31.2 6.7 2.4 0.43 JEFFERSON 1 Genesee/ Colfax HRS 61 397 77.5 13.3 31.7 6 2.3 0.44 SY0136 2 Genesee/ Colfax HWS 60.1 377 52.8 13.4 40 7 2.5 0.55 DAYN 2 Genesee/ Colfax HWS 60.6 381 65 13.9 30.9 7 2.2 0.46 IDO1101 3 Aberdeen HWW 63.1 358 74.3 13.1 40.6 8.2 2.8 0.47 WA8158 4 Pullman HWW 61.9 356 76.2 14 33.9 7.2 2.3 0.48 WA8184 4 Pullman HWW 62.8 374 80.9 13.8 34.8 6.9 2.4 0.49 MDM 4 Pullman HWW 62.2 443 78.9 14.2 31.9 6.4 2.3 0.410 WA8162 5 Pullman SWS 60.5 381 33.1 15.8 29.4 6.8 2.2 0.411 WA8189 5 Pullman SWS 59.2 367 33.1 15.5 33.2 9 2.3 0.412 LOUISE 5 Pullman SWS 57.6 376 27.7 16.7 33.4 8.2 2.2 0.513 WA8177 6 Pullman SWW 61.1 419 46.2 15.5 34.5 8.3 2.3 0.414 WA8169 7 Pullman SWW 59.8 350 9.8 19.6 40.1 8.6 2.4 0.515 WA8212 7 Pullman SWW 61.3 366 43.9 14.4 37.3 7.4 2.5 0.416 MADSEN 7 Pullman SWW 61.2 404 45 14.4 36.8 7.4 2.4 0.417 LCS BIANCOR 8 Walla Walla SWW 61.6 373 26.8 15.1 38.8 9 2.5 0.518 MADSEN 8 Walla Walla SWW 61 397 34.7 13.9 35.4 8.5 2.4 0.419 WB1376CLP 9 Warden SWW 63.8 336 48 14.3 46 9.4 2.7 0.420 BZ6W06-440 9 Warden SWW 61.4 422 24.1 14.2 42.1 9.2 2.5 0.521 WB456 9 Warden SWW 63.6 406 37.8 13.2 47.4 9.1 2.7 0.422 BOBTAIL 10 Composite SWW 60.8 348 25.3 17.3 37.8 9.8 2.39 0.523 UI STONE 10 Composite SWS 62.1 366 21.8 17.4 32.1 7.8 2.3 0.424 ARS CHRYSTAL 10 Composite CLUB 61 364 30.2 16.1 31.8 8.2 2.2 0.525 OTTO 10 Composite SWW 63 340 31 13.9 33.8 7.8 2.3 0.526 WB TRIFECTA 10 Composite SWW 63.8 401 39.7 16.6 39.5 9.2 2.6 0.527 KASEBERG 10 Composite SWW 60.6 362 23.4 19.7 31.4 8.5 2.2 0.428 LCS ARTDECO 10 Composite SWW 61.1 369 28.1 15.6 40 8.8 2.5 0.529 WHIT 10 Composite SWS 61.1 368 23.8 17.8 33.5 8.1 2.3 0.4

USDA-ARS Western Wheat Quality Laboratory Laboratory Data PNW WQC 2014 Crop Year

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L-DOPA Wheat Break Patent Whole

Sample Variety Group Color Protein Flour Yld Flour Yld Flour Yld Wheat Ash Flour Ash Flour Pro1 SY3001-2 1 0.673 14.6 19.3 56.8 76.6 1.34 0.38 13.92 SY40292R 1 1.309 14 13.5 50.7 76.3 1.34 0.43 13.13 JEFFERSO 1 0.974 14.7 15.6 55.1 75.7 1.34 0.44 13.44 SY0136 2 1.573 13.8 19 56.7 75.7 1.3 0.42 12.35 DAYN 2 0.18 13.5 22.6 58.3 76.2 1.34 0.47 12.56 IDO1101 3 1.184 13.9 19.4 51.7 73.6 1.48 0.5 12.77 WA8158 4 2.194 11.8 19.4 53.6 74.5 1.09 0.41 10.78 WA8184 4 1.842 10.9 17.1 48 70.7 1.03 0.41 9.79 MDM 4 0.632 11.8 20.1 53 73.5 1.07 0.48 11.510 WA8162 5 1.536 12.6 26.7 52.5 74.3 1.43 0.49 10.811 WA8189 5 0.913 13.5 26.2 53.2 73.4 1.48 0.52 10.912 LOUISE 5 1.322 11.7 26.5 58.6 74.6 1.49 0.49 10.313 WA8177 6 2.026 11.3 24.4 62.9 77.4 1.43 0.48 10.214 WA8169 7 1.493 9 27.2 58.8 75.5 1.06 0.44 7.615 WA8212 7 1.873 9.1 27.5 62.7 77.4 1.11 0.43 7.716 MADSEN 7 1.64 9.2 27.6 63.2 77.4 1.28 0.42 817 LCS BIANC 8 1.746 10.7 25.4 56.4 76.1 1.25 0.43 918 MADSEN 8 1.336 13.2 25.6 61.4 77.3 1.57 0.47 11.719 WB1376CL 9 1.125 10.7 23.8 58.9 76.4 1.52 0.48 920 BZ6W06-44 9 0.406 13.8 27.9 52.4 76.2 1.62 0.52 12.621 WB456 9 1.638 9.5 26.4 62 77.8 1.58 0.51 822 BOBTAIL 10 1.859 8.9 28.8 62.5 78.2 1.2 0.43 7.823 UI STONE 10 0.55 11.5 28.1 58.7 76 1.4 0.45 1024 ARS CHRY 10 2.22 8.6 30.8 64.4 78.1 1.24 0.42 7.325 OTTO 10 0.713 10.1 29.8 57.7 75.5 1.09 0.42 8.726 WB TRIFEC 10 1.599 10.4 26.3 61.5 77.3 1.52 0.47 9.127 KASEBERG 10 1.739 9.5 28.3 57.5 74.2 1.3 0.45 8.228 LCS ARTD 10 1.285 10.1 27.1 61 76.7 1.25 0.41 8.829 WHIT 10 1.969 11.6 37.7 62.6 76.9 1.4 0.43 9.9


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Solvent Retention Capacity Flour Flour Swelling Flour Falling

Sample Variety Group %CARB %LACTIC %WATER%SUCROSE SDS Volume RVA Number1 SY3001-2 1 77.6 171.2 62.6 82.5 20 17.3 170 4112 SY40292R 1 87.7 152.3 67.2 87.4 25.7 16.1 198 4153 JEFFERSO 1 75.4 154.0 62 80.1 24.5 17.9 234 4374 SY0136 2 76.5 128.4 62.2 86.3 28.1 19.2 233 3825 DAYN 2 75.5 133.9 61.3 80.8 19.7 15.5 242 4306 IDO1101 3 93.6 139.5 70.7 92.1 18.7 17.6 143 4557 WA8158 4 83.3 144.5 63.7 84.2 20.2 17.3 121 4228 WA8184 4 89.5 137.1 67.5 86.6 19.9 17.9 205 4069 MDM 4 80.5 107.1 61.4 86.1 20.8 17.9 139 39410 WA8162 5 72.2 108.3 55.3 75.7 11.6 20.4 199 45311 WA8189 5 68.7 123.5 50.3 74.1 15.8 18.2 198 39712 LOUISE 5 69 117.0 53.5 73.1 14.5 19.5 175 40413 WA8177 6 68.6 82.1 55 71.8 9.2 18.2 155 43414 WA8169 7 71.2 107.0 51.6 69.9 10.3 18.2 139 37715 WA8212 7 72.5 95.2 55.9 74.2 8.1 18.9 141 41216 MADSEN 7 72 101.0 56.5 73.3 9.7 19.2 134 38017 LCS BIANC 8 75.4 118.8 55.9 74.2 11.2 19.8 157 40518 MADSEN 8 72.1 104.9 57.9 74.8 12.4 16.4 132 37119 WB1376CL 9 72.3 95.4 58.9 74.7 10.2 17.6 142 36920 BZ6W06-44 9 71.1 95.6 55.8 73.9 12.2 17.9 152 37321 WB456 9 69.8 79.4 56.6 74 8.3 18.2 121 42422 BOBTAIL 10 69.7 92.6 55.9 80.6 9.5 17.9 127 37523 UI STONE 10 69.2 109.8 50.4 78.4 13.4 17.0 162 48824 ARS CHRY 10 65.9 74.8 52.3 72.3 6.1 19.8 173 39325 OTTO 10 74.1 113.6 56.8 82.1 13.5 19.2 132 40226 WB TRIFEC 10 71.9 77.9 56.4 82.8 9.3 20.1 126 42127 KASEBERG 10 74.1 93.3 53.7 80.3 9.6 20.7 165 38228 LCS ARTD 10 74.2 106.2 57 88.6 12.2 19.5 134 40029 WHIT 10 73 105.5 52.5 83.5 12.4 16.1 263 387


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g Mixograph Farinograph

Sample Variety Group Absorption Type Time Height Width Width +2minAbsorption Peak Stability MTI1 SY3001-2 1 65.8 5H 3.9 61.1 187.0 14.1 62.7 21.2 19.3 122 SY40292R 1 64.2 6H 5.1 59.8 249.9 15.8 61.6 27.2 21.2 183 JEFFERSO 1 64.7 6H 6.9 54.3 299.1 14.6 58.7 25.2 31.5 284 SY0136 2 63.1 7H 6.5 57.0 288.6 15.5 59.4 28.9 23.4 195 DAYN 2 63.1 4H 4.0 57.9 178.9 12.1 59.4 9.9 13.2 186 IDO1101 3 63.8 2H 1.8 68.4 96.3 5.1 66.7 4.8 6.1 297 WA8158 4 61.8 4H 3.6 57.7 177.2 14.5 59.3 6.4 10.8 328 WA8184 4 60.6 6M 3.9 54.7 184.4 10.6 61.9 6.4 6.9 469 MDM 4 60.6 6M 4.4 54.0 202.2 10.4 56.9 5.7 10.1 20

10 WA8162 5 56.6 2M 1.7 52.0 77.8 4.7 54.5 2.0 1.3 11411 WA8189 5 57.5 6M 4.3 50.2 181.9 10.9 53.3 0.4 0.5 8612 LOUISE 5 54.7 6M 4.8 47.0 203.4 8.1 53.4 1.6 2.9 6013 WA8177 6 54.4 1M 1.8 51.7 83.2 4.2 54.9 1.2 2.0 11714 WA8169 7 51.8 4M 3.9 45.8 161.2 7.0 51.8 1.0 1.0 12315 WA8212 7 52.1 3M 3.1 45.1 131.8 7.5 52.3 1.0 2.4 7316 MADSEN 7 51.8 5M 1.4 46.9 54.5 15.1 53.9 1.2 2.0 8017 LCS BIANC 8 53.3 3M 3.0 48.8 132.2 7.2 53.9 1.5 1.5 8318 MADSEN 8 57.0 2M 2.0 57.7 97.3 5.5 57.1 2.2 2.3 7419 WB1376CL 9 52.5 4M 3.2 48.7 142.9 5.9 54.3 1.5 2.2 5820 BZ6W06-44 9 56.7 1H 1.4 59.0 69.2 3.2 57.6 1.7 1.6 12621 WB456 9 52.2 4M 1.3 47.4 53.3 12.7 55.0 1.3 1.2 11722 BOBTAIL 10 54.0 5M 3.6 44.7 141.4 6.4 51.2 1.2 2.4 7323 UI STONE 10 57.0 4M 3.0 52.3 133.3 51.2 2.8 4.8 6624 ARS CHRY 10 51.0 4M 0.8 40.1 25.8 10.0 51.7 0.7 0.5 19625 OTTO 10 55.5 5M 3.8 52.5 176.0 7.8 53.0 1.2 5.6 2226 WB TRIFEC 10 56.5 2M 2.1 49.5 91.2 4.1 55.1 1.0 2.0 11227 KASEBERG 10 54.5 3M 3.0 45.8 124.9 6.3 51.9 1.2 1.2 11328 LCS ARTD 10 55.5 5M 4.1 47.7 174.2 7.5 52.4 1.2 2.6 6429 WHIT 10 57.0 2M 1.9 50.7 81.1 4.5 52.9 1.8 2.2 103


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Sugar Snap Sponge Cake 100g Pup Loaf Bread Potential

Sample Variety Group Diameter Volume Grain Absorption Mix Time Volume Crumb Grain Volume1 SY3001-2 1 69 5 1023 3 -212 SY40292R 1 66.4 5.5 1055 4 643 JEFFERSON 1 66.9 7.5 950 4 -614 SY0136 2 66.8 8.2 975 4 365 DAYN 2 65.3 4.1 1033 3 816 IDO1101 3 67 2.2 960 5 -67 WA8158 4 64 3.9 988 4 1538 WA8184 4 64.8 4.3 888 5 1189 MDM 4 64.8 4.5 975 4 8810 WA8162 5 8.9 1315 21 11 WA8189 5 9 1328 22 12 LOUISE 5 9.34 1305 20 13 WA8177 6 9.01 1124 18 14 WA8169 7 9.35 1352 22 15 WA8212 7 9.11 1282 18 16 MADSEN 7 9.1 1254 20 17 LCS BIANCO 8 8.84 1238 19 18 MADSEN 8 8.61 1220 19 19 WB1376CLP 9 8.86 1200 19 20 BZ6W06-440 9 8.66 1218 20 21 WB456 9 9.07 1235 19 22 BOBTAIL 10 9.43 1262 21 23 UI STONE 10 9.29 1303 22 24 ARS CHRYS 10 9.6 1310 26 25 OTTO 10 9.24 1295 21 26 WB TRIFECT 10 9.1 1240 21 27 KASEBERG 10 9.24 1305 22 28 LCS ARTDE 10 8.94 1232 20 29 WHIT 10 9 1312 23


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Alkaline Noodle Color

Sample Variety Group L* 0 Hour a* 0 Hour b* 0 Hour L* 24 Hour a* 24 Hour b* 24 Hour Delta L1 SY3001-2 1 87.0 -1.1 16.5 71.6 -0.1 19.8 15.42 SY40292R 1 88.4 -1.5 15.6 74.4 -0.8 16.6 14.03 JEFFERSON 1 89.0 -1.3 14.7 78.3 -0.4 16.7 10.74 SY0136 2 88.5 -1.4 15.7 79.7 -0.4 18.0 8.85 DAYN 2 88.1 -1.2 15.2 81.9 -0.3 19.4 6.26 IDO1101 3 87.5 -1.0 13.7 75.9 -0.3 15.1 11.67 WA8158 4 88.3 -1.8 17.9 76.4 -0.4 23.2 11.98 WA8184 4 87.4 -1.9 19.9 73.3 -0.4 24.9 14.19 MDM 4 87.2 -1.9 19.7 77.4 -0.6 30.4 9.810 WA8162 5 87.5 -1.2 15.2 76.5 -0.1 17.1 11.011 WA8189 5 86.0 -1.2 15.9 73.1 0.4 17.1 12.912 LOUISE 5 88.3 -1.5 14.7 79.3 -0.5 16.9 9.013 WA8177 6 86.4 -1.5 19.5 70.9 0.1 21.5 15.514 WA8169 7 86.2 -2.4 25.3 74.6 0.0 29.9 11.615 WA8212 7 86.3 -2.6 24.3 74.0 -0.2 27.7 12.316 MADSEN 7 87.0 -2.1 20.7 77.0 -0.7 24.2 10.017 LCS BIANCOR 8 87.0 -1.7 18.4 76.5 -0.1 21.8 10.518 MADSEN 8 88.7 -1.5 15.2 77.3 -0.3 18.0 11.419 WB1376CLP 9 87.8 -1.7 16.6 76.8 -0.4 20.7 11.020 BZ6W06-440 9 88.9 -1.6 15.5 79.7 -0.7 21.4 9.221 WB456 9 87.7 -2.0 17.7 77.0 -0.5 21.6 10.722 BOBTAIL 10 85.7 -1.7 20.4 70.6 1.0 25.0 15.123 UI STONE 10 86.3 -1.2 17.2 77.0 0.0 20.6 9.324 ARS CHRYSTAL 10 85.6 -2.4 24.3 74.4 -0.1 26.5 11.225 OTTO 10 86.7 -2.5 23.5 76.8 -1.0 28.1 9.926 WB TRIFECTA 10 85.1 -1.6 20.5 72.1 -0.1 23.8 13.027 KASEBERG 10 86.5 -2.0 21.1 74.7 -0.2 25.8 11.828 LCS ARTDECO 10 85.1 -1.7 22.0 72.8 0.1 26.1 12.329 WHIT 10 84.5 -1.8 22.6 66.3 1.1 23.9 18.2


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End-Use Form Summary Tables

Question #1 Dough Sample

SY3001

-2

SY4029

2R

JEFFERSON

SY0136

DAYNID

O1101

WA8158

WA8184

MDMWA816

2

WA8189

LOUISE

WA8177

WA8169

WA8212

MADSEN

LCS BIANCOR

MADSEN

WB1376C

LP

BZ6W06-44

0

WB456

BOBTAIL

UI STONE

ARS CHRYSTAL

OTTOWB TRIFECTA

KASEBERG

LCS ARTDECO

WHIT

Collaborator 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29ADM (Bread &Cookie) 8 8 8 8 7 3 3 3 3 8 8 8 8 8 8 4 8 8 8 4 4 8 8 8 8 8 8 8 8

Ardent Mills -- Omaha (Bread & Cookie) 8 7 7 8 7 3 4 4 4 6 6 6 5 5 5 6 6 4 5 4 5 5 4 4 5 5 6 6 4

Ardent Mills -- Minneapolis (Bread & Cookie) 8 7 9 7 6 5 6 3 5 7 7 6 4 4 6 5 5 5 5 3 6 6 6 5 5 4 4 4 4

Bay State Milling (Bread) 3 4 4 3 8 6 6 6 5

California WQL (Bread) 9 6 6 6 8 5 8 8 6

Colorado State (Bread) 7 8.5 8 8.5 6 2.5 7.5 4.5 7

Continental Mills (Pancake) 7 7 8 8 6 8 8 6 8 7 8 8

General Mills (Bread & Cookies) 5 7 9 7 7 8 9 8 8 8 8 8 8 8 8 8 8 8 8 7 8 8 8 8 8 8 8 8 8

Graincraft - Blackfoot 6 5 5 6 7 6 7 7 6

Graincraft - Wichita (Bread) 8 8 6 7 7 3 4 3 5

HRS & Durum WQL (Bread) 7 5 4 7 7 2 2 3 4

HWWQL (Bread) 9 8 8 7 8 2 5 4 6

Limagrain (Bread & Cookie) 5 8 6 7 8 7 8 7 3 7 7 7 7 8 6 7 7 7 7 7 9 8 7 7 7 8 7 6 7

Mondel z (Cookie/Cracker) 5 5 5 5 5 5 5 5 5 5 5 5 6 5 5 5 5 5 5

Mont. State ( Bread) 5.4 5.8 5.2 5.4 4.6 3.7 5.1 4.7 4.8

Roman Meal (Bread) 5 5 8 6 7 4 7 7 6

SWQL (Cookie) 2 6 6 2 4 2 2 2 3 4 1 1 4 4 1 5 4 3 6 2

Syngenta (Cookie) 8 8 7 7 6 5 6 4 6 7 7 7 7 7 7 5 7 7 7 7 7 7 7 7 7 7 7 7 7

U of Idaho (Bread & Cookie) 6 6 6 6 5 3 5 2 4

WWQL (Sponge Cake) 7 9 6 8 5 8 7 7 6 9 8 7 6 8 7 5 7 7 8 9

WWQL (Bread & Cookie) 7 9 8 8 7 2 7 6 6 5 6 6 8 5 4 7 7

Wheat Marketing Center (Bread & Sponge Cake) 7 7 7 7 7 3 6 5 5

Mean 6.7 6.8 6.7 6.7 6.8 4.1 5.9 5.0 5.2 6.3 7.0 6.6 6.1 6.1 6.3 5.8 6.1 6.1 6.6 5.2 6.0 6.3 6.4 5.8 6.5 6.3 5.9 6.5 6.1

Hard Wheat Samples Soft Wheat Samples

End-Product Evaluation Summary PNW WQC 2014 Crop Year

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Question #2 Product Sample

SY3001

-2

SY4029

2R

JEFFERSON

SY0136

DAYNID

O1101

WA8158

WA8184

MDMWA816

2

WA8189

LOUISE

WA8177

WA8169

WA8212

MADSEN

LCS BIANCOR

MADSEN

WB1376C

LP

BZ6W06-44

0

WB456

BOBTAIL

UI STONE

ARS CHRYSTAL

OTTOWB TRIFECTA

KASEBERG

LCS ARTDECO

WHIT

Collaborator 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29ADM (Bread &Cookie) 8 8 8 8 7 3 3 3 3 3 3 4 3 4 4 3 3 3 4 3 4 4 3 8 3 4 6 3 3

Ardent Mills - Omaha (Bread & Cookie) 6 5 5 6 4 4 5 4 4 6 7 6 4 8 5 5 6 3 4 4 4 5 8 9 7 4 9 4 7

Ardent Mills -- Minneapolis (Bread & Cookie) 7 8 8 8 3 2 6 5 6 8 8 8 6 7 6 6 6 4 6 5 5 6 8 8 8 6 8 6 8

Bay State Milling (Bread) 4 4 3 3 7 7 5 7 6


Colorado State (Bread) 7.5 8 7.5 7.5 6 4 6.5 4 5


General Mills (Bread & Cookie) 6 5 6 7 5 6 6 6 5 7 7 8 8 4 7 4 8 9 8 9 8 8 7 3 7 8 7 8 6

Graincraft - Blackfoot



HWWQL (Bread) 8 8 8 8 7 1 5 5 5


Mondel z (Cookie/Cracker) 4 6 7 4 4 4 7 4 6 7 5 5 5 8 6 4 4 3 4 3

Mont. State ( Bread) 8 8 7 8 7 6 8 5 7

Roman Meal (Bread) 5 5 7 7 4 3 4 4 5

SWQL (Cookie) 4 6 7 4 7 5 5 4 3 4 3 4 7 7 8 6 6 6 3 6

Syngenta (Bread & Cookie) 8 8 7 7 6 3 4 4 4 7 5 9 4 8 7 7 7 4 7 2 8 7 8 8 7 6 9 6 5

U of Idaho (Bread & Cookie) 4 5 4 4 5 3 5 2 3 3 3 6 3 4 3 3 3 3 2 2 3 4 5 7 3 3 4 2 4

WWQL (Sponge Cake) 8 8 7 4 9 8 8 7 6 6 6 7 8 9 9 9 7 9 7 9

WWQL (Bread) 8 8 8 7.5 8 4.5 6 4 6 5 5 7 5 7 5 5 5 4 5 4 5 7 6 8 6 6 6 5 5

Wheat Marketing Center (Bread & Sponge Cake) 8 8 8 8 7 5 5 5 6 7 5 4 3 7 6 5 4 4 7 4 5 6 6 6 4 6 7 6 3

Mean 6.8 6.6 6.5 6.6 5.9 3.9 5.1 4.5 4.9 5.8 5.8 6.7 4.7 6.5 5.7 5.6 5.4 4.8 5.8 4.5 5.6 6.2 6.8 7.3 6.1 5.7 6.8 4.9 5.5



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Question #3 Overall Sample

SY3001

-2

SY4029

2R

JEFFERSON

SY0136

DAYNID

O1101

WA8158

WA8184

MDMWA816

2

WA8189

LOUISE

WA8177

WA8169

WA8212

MADSEN

LCS BIANCOR

MADSEN

WB1376C

LP

BZ6W06-44

0

WB456

BOBTAIL

UI STONE

ARS CHRYSTAL

OTTOWB TRIFECTA

KASEBERG

LCS ARTDECO

WHIT

Collaborator 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29ADM (Bread &Cookie) 8 8 8 8 7 3 3 3 3 7 7 6 2 8 5 5 4 2 2 2 4 6 8 8 7 4 4 2 6Ardent Mills - Omaha (Bread & Cookie) 7 6 6 7 5 3 5 4 4 6 7 6 5 6 5 5 6 4 4 4 5 5 6 6 6 4 7 5 5Ardent Mills - Minneapolis (Bread & Cookie) 6 7 8 8 3 2 6 5 6 8 8 7 5 5 6 6 6 5 6 4 5 6 7 5 7 6 7 6 5Bay State Milling (Bread) 4 4 4 3 8 5 6 5 4


Colorado State (Bread) 7.5 8 7.5 7.5 6 3.5 7 4 5.5


General Mills (Bread & Cookie) 5 6 7 7 5 5 7 4 5 7 7 8 8 4 7 4 8 9 8 8 7 3 7 8 7 8 7 8 6

Graincraft - Blackfoot 6 6 5 6 7 5 8 7 6



HWWQL (Bread) 9 8 8 8 8 1 5 5 6


Mondel z (Cookie/Cracker) 4 6 7 4 4 4 7 6 6 7 4 4 6 8 6 3 3 4 3 4

Mont. State ( Bread) 7 7 6 5 5 3 4 3 4

Roman Meal (Bread) 5 5 7 7 3 2 6 7 5

SWQL (Cookie) 3 6 7 3 6 4 4 3 3 4 2 3 6 6 5 6 5 5 5 4Syngenta (Bread & Cookie) 8 8 7 7 6 4 4 4 4 7 6 8 6 8 7 7 7 5 6 4 7 7 8 9 7 6 7 6 6

U of Idaho (Bread & Cookie) 6 6 5 6 6 3 2 2 4 3 3 5 3 5 3 3 3 3 3 3 4 4 5 7 4 4 4 3 4

WWQL (Cookie & Sponge Cake) 6 6 7 4.5 8 6.5 6.5 6 5 5.5 6 6 7 7 8 7 6 7 6 7

WWQL (Bread) 7.5 8.5 8 8 8 3 6.5 6 6

Wheat Marketing Center (Bread & Sponge Cake)

Mean 6.9 6.7 6.6 6.7 6.2 3.6 5.1 4.5 4.8 5.8 6.3 6.8 5.0 6.3 5.6 5.7 5.6 5.1 5.5 4.4 5.5 5.8 6.9 7.0 6.1 5.5 5.9 5.0 5.4



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Western Education & Research Activity Committee 1009

State Report: MONTANA 2014

Representative:Deanna Nash Department of Plant Sciences MSU 125 Plant BioScience Building (PBB) Bozeman, MT 59717 406/994-5377, 406/994-7600 Fax [email protected]

Collaborators:Luther E. Talbert (Spring Wheat Breeder) Phil L. Bruckner (Winter Wheat Breeder) Mike Giroux (Small Grain Quality) Jack Martin (Quantitative Genetics)

2014 Spring Wheat Program. Breeder: Luther Talbert, E-mail: [email protected]: Nancy Blake, Jamie Sherman, Hwa-Young Heo, Jay Kalous, Andrea Varella, Afaf Nasseer.

Approximately 3 million acres of hard red spring wheat were seeded in 2014. The season was excellent up until an extended period of rain near crop maturity. This caused sprouting problems in a large portion of the spring wheat crop. Leading varieties in Montana were Vida, Reeder, Choteau and Mott. Vida, Choteau and Mott all have some resistance to the wheat stem sawfly. A new variety named Duclair was grown on approximately 70,000 acres in 2014. 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:Blake, N. K., R. N. Stougaard, B. Bohannon, D. K. Weaver, H.-Y. Heo, P. F. Lamb, D. Nash, D. M.

Wichman, K. D. Kephart, J. H. Miller, G. V. P. Reddy, J. L. Eckhoff, W. E. Grey, S. P. Lanning, J. D. Sherman, and L. E. Talbert. 2014. Registration of Egan wheat. J. Plant Reg. 8:298-302.

Rouse, M. N., L. E. Talbert, D. Singh, and J. D. Sherman. 2014. Complementary epistasis involving Sr12 explains adult plant resistance to stem rust in Thatcher wheat (Triticum aestivum L.). Theor. Appl. Genet. 127:1549-1559.

Sherman, J., D. Nash, S. P. Lanning, J. M. Martin, N. K. Blake, C. F. Morris, and L. E. Talbert. 2014.Genetics of end-use quality differences between a modern and historical spring wheat. Crop Sci. 54:1972-1980.

Talbert, L. E, J. D. Sherman, M. L. Hofland, S. P. Lanning, N. K. Blake, R. Grabbe, P. F. Lamb, J. M. Martin, and D. K. Weaver. 2014. Resistance to Cephus cinctus Norton, the wheat stem sawfly, in a recombinant inbred line population of wheat derived from two resistance sources. Plant Breeding 133:427-432.

Sherman, J. D., J. M. Martin, N. K. Blake, S. P. Lanning and L. E. Talbert. 2014. Genetic basis of agronomic differences between a modern and a historical spring wheat cultivar. Crop Sci. 54:1-13.

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2014 Winter Wheat Program. Breeder: Phil Bruckner, E-mail: [email protected]: Jim Berg, Ron Ramsfield, David May.

Montana harvested winter wheat acreage for 2014 was 2.24 million acres averaging ~41 bu/acre (total production ~91.8 million bushels). Leading varieties were Yellowstone (19.8%), Judee (11.4%), Decade (10.5%), and Genou (6.6%). 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, M.S. student, continued a research project to transfer root lesion nematode resistance into adapted winter wheat cultivars.

Berg, J.E., P.F. Lamb, J.H. Miller, D.M. Wichman, R.N. Stougaard, J.L. Eckhoff, K.D. Kephart, D.L. Nash, W.E. Grey, D. Gettel, R. Larson, Y. Jin, J.A. Kolmer, X. Chen, G. Bai, and P.L. Bruckner. 2014. Registration of ‘Warhorse’ wheat. J. Plant Reg. 8:173-176. doi: 10.3198/jpr2014.01.0001crc.

Berg, J.E., D.M. Wichman, K.D. Kephart, J.L. Eckhoff, R.N. Stougaard, P.F. Lamb, J.H. Miller, D.L. Nash, W.E. Grey, M. Johnston, D. Gettel, R. Larson, Y. Jin, J.A. Kolmer, X. Chen, G. Bai, and P.L. Bruckner. 2014. Registration of ‘Colter’ wheat. J. Plant Reg. 8:285-287.

Berg, J.E., D.M. Wichman, K.D. Kephart, J.L. Eckhoff, R.N. Stougaard, P.F. Lamb, J.H. Miller, D.L. Nash, W.E. Grey, M. Johnston, D. Gettel, R. Larson, Y. Jin, X. Chen, and P.L. Bruckner. 2014. Registration of ‘WB3768’ wheat. J. Plant Reg. 8:288-90.

Berg, J.E., P. Hofer, E.S. Davis, R.N. Stougaard, K.D. Kephart, P.F. Lamb, D.M. Wichman, J.L. Eckhoff, J.H. Miller, D.L. Nash, W.E. Grey, Y. Jin, X. Chen, and P.L. Bruckner. 2014. Registration of ‘SY Clearstone 2CL’ wheat. J. Plant Reg. 8:162-164. doi: 10.3198/jpr2013.08.0048crc.

Quantitative Genetics and Plant breeding: Jack Martin, [email protected] Grain Quality: Mike Giroux, E-mail: [email protected]: Petrea Hofer, Alanna Schlosser, Andy Hogg, Steve Hystad.

A small increase in amylose content may impact end product quality of wheat. The effect of elevated amylose content in durum wheat is not known. We surveyed 255 durum wheat accessions and found two genotypes that lacked the SGP-A1 protein. These genotypes were crossed to ‘Mountrail’ an adapted durum genotype to create populations segregating for the SSIIa-Ab null allele. Our goal was to determine the influence of allelic variation at the SSIIa-A locus on semolina properties and end product quality using noodles as a test product. Amylose content increased 3% and cooked noodle firmness increased 2.8 g cm for the SSIIa-Ab class compared to the SSIIa-Aa class for the PI 330546 source but no change in either trait was detected between classes for the IG 86304 source. The SSIIa-Ab class had a 10% reduction in flour swelling compared to the SSIIa-Aa class for both crosses, Grain protein and semolina yield did not differ between SSIIa-A classes. The relationship between flour swelling power and noodle firmness did not differ between SSIIa-A allelic classes within a cross. The different results for amylose content and noodle firmness between these sources may be because the two sources of the SSIIa-Ab null mutation contributed different linkages to the segregating populations. Results show that the SSIIa-Ab allele could be used to produce durum based products that are slightly more firm in texture. However the effect of the SSIIa-Ab allele may depend on the source.

Martin, J.M. A.C. Hogg, P Hofer, F.A. Manthey, and M.J. Giroux. 2014. Impacts of SSIIa-A null allele on durum wheat noodle quality. Cereal Chem. 91:176-182.

Montana State University WERA Report PNW WQC 2014 Crop Year

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WERA1009 REPORT

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]

ACCOMPLISHMENTS:

The most significant accomplishment we made this year is the release and licensing of ‘UI Platinum’ hard white spring wheat. UI Platinum has good agronomics desirable for irrigated production and good end-use quality favorable for milling and baking industries. UI Platinum was licensed to LCS and Lansing Grain, the unique partners of grain and seed business. We also produced breeder seed for a new hard white winter wheat line ‘IDO1101’. This line will be the first hard white winter wheat that is adapted under irrigated production after release. In addition, we produced breeder seed for a soft white winter wheat line IDO1108DH developed via wheat by maize dihaploid system. This line is adapted in low pH soil and has low uptake of cadmium. Furthermore, we produced pre-breeder seed for three hard white spring and three soft white spring wheat lines developed by EMS mutagenesis; pre-breeder seed for two hard red spring developed by MAS. The newly developed dihaploid lines from Moreland x IDO835 showed promising performance in yield, disease resistance, and end-use quality under irrigation in 2013 and 2014. We initiated breeding effort for two genes herbicide resistance in spring wheat.

The research progresses are coming out as expected. One DH population (Moreland x IDO835) has been evaluated for dwarf bunt resistance under collaboration with Utah State University, snow mold resistance under collaboration with Washington State University, and stripe rust under collaboration with USDA-ARS, Pullman Washington. Two additional DH populations (UI Silver x Shaan89150 and UI Platinum x SY Capstone) had seeds increased and will be evaluated for yield, end-use quality, resistance to FHB and stripe rust in FY 2015. Progeny derived from new germplasm has been advanced and evaluated for agronomic, resistance to stripe rust, FHB, Hessian Fly, nematodes, and stem rust Ug99. One MS. student graduated and completed mapping of FHB resistance in UI Stone x Alturas RILs population. One Ph.D student graduated and completed the genome wide association mapping for grain yield in a spring wheat and a winter wheat panels under TCAP.

Pre-harvesting sprouting damage was a great challenge for us this year. Losses to growers were estimated over $100 million. We were not able to send two lines for PNW Quality Council because of poor quality.

University of Idaho WERA Report PNW WQC 2014 Crop Year

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PUBLICATIONS:

Zhang, J., J. Chen, Y. Wang, B. Bonman, J. Wheeler, W, Zhao, K. O’Brien, J.M. Marshall, H. Bockelman, and J. Bonman. 2014. Association mapping of Hagberg falling number in hard white spring wheat collection materials. Crop Science 54:1243–1252.

Zhang, J., J. Chen, Ch. Chu, W. Zhao, J. Wheeler, E. Souza, and R. Zemetra. 2014. Genetic dissecting of QTL associated with grain yield in diverse environments. A special issue of Agronomy (ISSN 2073-4395).

Sherman, J.D., N. K. Blake, J. M. Martin, K. D. Kephart, D. K. Weaver, S. P. Lanning, H.-Y. Heo, M. Pumphrey, J. Chen, and L. E. Talbert. 2014. Impact of a major gene for stem solidness on agronomic performance of spring wheat near-isogenic lines. Crop Sci. (In press).

Bonman, J.M., E. M. Babiker, A. Cuesta-Marcos, K. Esvelt-Klos, G. Brown-Guedira, Sh. Chao, D. See, J.Chen, E. Akhunov, J. Zhang, H. E. Bockelman, and T. C. Gordon. 2014. Genetic Diversity among Wheat Germplasm-Bank Accessions. Crop Sci. (Accepted).

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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 Jessica Cooper, Soil and Crop Sciences 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 2014, hard white winter wheat (HWW) experimental line CO09W293 (KS01HW152-6/HV9W02-267W pedigree) was formally released by the Colorado Agricultural Experiment Station. CO09W293 (name pending) will be marketed by the Colorado Wheat Research Foundation (CWRF) under the PlainsGold Brand and the CWRF-Ardent Mills Ultragrain Premium Program. In three years of testing in the CSU Elite Trial (28 location-years, 2012-2014), dryland yield of CO09W293 was 101% of trial average, compared to 105% for Byrd HRW, 103% for Antero HWW, 99% for Hatcher HRW, and 91% for Snowmass HWW. CO09W293 has average test weight and straw strength, and is moderately susceptible to stripe rust and susceptible to leaf rust. Pre-harvest sprouting tolerance and L-DOPA polyphenol oxidase activity of CO09W293 are both similar to Hatcher, Snowmass, and Antero. End-use quality characteristics of CO09W293 are excellent, though Mixograph mixing strength of CO09W293 is less than most other Bx7OE-carriers (including Snowmass). Routine screening in 2013-2014 included 1685 SKCS tests, 1778 Mixographs, 834 L-DOPA PPO tests, and 391 Quadrumat Senior milling and pup-loaf bake tests. Included among these were 86 variety trial samples and these data were reported in the CSU variety trial summary. In 2014, Jessica Cooper completed her PhD dissertation focusing on quality-related research, including field and laboratory characterization of combinations of alleles at Glu-B1 and Glu-D1 and genomic selection model development for pre-harvest sprouting tolerance and multiple end-use quality characteristics. Manuscripts from this research are currently being prepared.

Impact Statements - Hard white winter wheat (HWW) experimental line CO09W293 was released as a new cultivar in

fall 2014. CO09W293 (name pending) will be marketed by the Colorado Wheat Research Foundation (CWRF) under the PlainsGold Brand and the CWRF-Ardent Mills Ultragrain Premium Program.

- A study focusing on characterization of combinations of alleles at Glu-B1 and Glu-D1 was completed. Near isogenic lines (NILs) with the combination of Bx7OE+By8 (Glu-B1a1 allele) and Dx5+Dy10 (Glu-D1d allele) had significantly longer mixograph mixing time than NILs with other allelic combinations at Glu-B1 and Glu-D1. Significantly lower grain yield was observed in some environments for NIL groups carrying Bx7OE+By8.

- A study focusing on genome-wide association (GWAS) and genomic selection (GS) model development for pre-harvest sprouting tolerance showed that the accuracy of GS models was

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improved (overall accuracy: r=0.60) by weighting major-effect quantitative trait loci (QTL) identified via GWAS.

- A study focusing on genomic selection (GS) model development for multiple end-use quality characteristics showed that the accuracy of GS models was closely related to broad-sense heritability. For traits with higher heritability, GS model accuracies approached r=0.60.

PublicationsHaley, S.D. 2014. Building a future for hard white winter wheat in the US Great Plains. In Wheat breeding 2014: tools, targets, and progress. Proc. Assoc. Appl. Biol., 29-30 January 2014, Harpenden, England.

Haley, S.D. 2014. Genomics-assisted breeding for hard white wheat cultivar development in the US Great Plains. Proc. Intl. Trans. Cereal Genomics Conf., 9-11 February 2014, Vienna, Austria.

Haley, S.D., J.J. Johnson, F.B. Peairs, J.A. Stromberger, E.E. Hudson, S.A. Seifert, R.A. Kottke, V.A. Valdez, J.J. Nachtman, J.B. Rudolph, G. Bai, X. Chen, R.L. Bowden, Y. Jin, J.A. Kolmer, M.-S. Chen, and B.W. Seabourn. 2014. Registration of 'Cowboy' wheat. J. Plant Reg. 8:169-172.

Haley, S.D., J.J. Johnson, F.B. Peairs, J.A. Stromberger, E.E. Hudson, S.A. Seifert, R.A. Kottke, V.A. Valdez, J.B. Rudolph, G. Bai, X. Chen, R.L. Bowden, Y. Jin, J.A. Kolmer, M.-S. Chen, and B.W. Seabourn. 2014. Registration of 'Antero' wheat. J. Plant Reg. 8:165-168.

Latshaw, S., E. Storlie, H. Manmathan, and S.D. Haley. 2014. Whole genome prediction of grain yield and grain protein concentration in hard winter wheat. 5-8 August, 2014. Proc. 4th. Ann. Mtg. Natl. Assoc. Plant Breeders. Minneapolis, MN.

Liu, S., J.C. Rudd, G. Bai, S.D. Haley, A.M.H. Ibrahim, Q. Xue, D.B. Hays, R.A. Graybosch, R.N. Devkota, and P. St. Amand. 2014. Molecular markers linked to genes important for hard winter wheat production and marketing in the U.S. Great Plains. Crop Sci. 54:1304-1321.

Liu, S.Y., J.C. Rudd, G. Bai, S.D. Haley, A. Ibrahim, Q. Xue, D. Hays, and R. Graybosch. 2014. Validation and application of molecular markers linked to genes important for hard winter wheat production and marketing in the U.S. Great Plains. Borlaug Summit on Wheat for Food Security, Ciudad Obregón, Mexico, 25-28 March 2014.

Storlie, E., V. Valdez, J. Poland, and S.D. Haley. 2014. Optimization of calibration sets for genomic selection using historical wheat breeding data. Plant Animal Genome Conference, San Diego, January 2014.

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InstitutionUSDA-ARS Western Wheat Quality Lab

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/Stephen Guy, WSU, Pullman, WA Kim Garland-Campbell/Camille Steber/Deven See, USDA-ARS Wheat Genetics 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

AccomplishmentsNew research on how the house mouse exerts differential grain consumption preferences. Evaluation of the texture differences of cooked quinoa. Collaboration on the effect of processing on phenolic acid composition of whole wheat dough and bread. Collaboration on the genetics of end-use quality differences between a modern and historical spring wheat. Identified how the internal structure of carbonized wheat grains relate to kernel texture. Completed a modeling survey of soft wheat grain quality in United States soft wheat germplasm. Tracked arabinoxylans through the preparation of pancakes. Collaborated on research of polyphenol oxidase as a biochemical seed defense mechanism. Collaborated on research of extrusion characteristics and properties of waxy soft white wheat flour compared to regular wheat flour. Each year Doug Engle and Dr. Morris organize the Pacific Northwest Wheat Quality Council, with attendance of approximately 80, there are 22 collaborators which included ADM Milling, Agri-Pro/Syngenta, Central Milling, Cereal Foods Processors, ConAgra, Horizon Milling, Kraft/Nabisco, Continental Mills, Pendleton Flour Milling, USDA-GIPSA-FGIS, WestBred LLC, and others. Engle and Morris also organize the Overseas Varietal Analysis Project, Soft White & Club Wheats for U.S. Wheat Associates.

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Impact Statements The genetic basis for wheat grain quality was advanced. Methods of analyzing the physical and chemical properties of wheat grain were improved.

PublicationsLu, Y., Luthria, D., Fuerst, E.P., Kiszonas, A.M., Yu, L., and Morris, C.F. 2014. Effect of processing on phenolic acid composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties. J. Agric. Food Chem. 62:10431-10436.

Morris, C.F., Fuerst, E.P., McLean, D.J., Momont, K., and James, C.P. 2014. The house mouse (Mus musculus L.) exerts strong differential grain consumption preferences among hard red and white spring wheat (Triticum aestivum L.) varieties in a single-elimination tournament design. J. Food Sci. 79:S2323-S2329.

Sherman, J., Nash, D., Lanning, S.P., Martin, J.M., Blake, N.K., Morris, C.F., and Talbert, L.E. 2014. Genetics of end-use quality differences between a modern and historical spring wheat. Crop Sci. 54:1972-1980.

Wu, G., Morris, C.F., and Murphy, K.M. 2014. Evaluation of texture differences among thirteen varieties of cooked quinoa. J. Food Sci. 79:S2337-S2345.

Fuerst, E.P., Okubara, P.A., Anderson, J.V., and Morris, C.F. 2014. Polyphenol oxidase as a biochemical seed defense mechanism. Frontiers in Plant Sci. (accepted)

Kiszonas, A.M., Fuerst, E.P., Luthria, D., and Morris, C.F. 2014. Tracking arabinoxylans through the preparation of pancakes. Cereal Chem. (accepted)

Kiszonas, A.M., Fuerst, E.P., and Morris, C.F. 2014. Modeling end-quality in United States soft wheat germplasm. Cereal Chem. (accepted)

Kowalski, R.J., Morris, C.F., and Ganjyal, G.M. 2014. Extrusion characteristics, thermal and rheological properties of waxy soft white wheat flour in comparison with regular wheat flour. Cereal Chem. (accepted)

Szymanski, R.M., and Morris, C.F. 2014. Internal structure of carbonized wheat (Triticum spp.) grains–relationships to kernel texture and ploidy. Vegetation History & Archaeobotany. (accepted)

USDA-ARS Western Wheat Quality Laboratory WERA Report PNW WQC 2014 Crop Year

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Production Statistics Cultivar List Cross Reference Guide Charter Amendment

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

PNW WQC 2014 Crop YearQuality Targets

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Korean Instant Chinese Northern-Type Hamburger/HotdogNoodles Steamed Bread Buns

Wheat Quality ParameterTest Weight (lb/bu) 60 Minimum 60 Minimum 60 Minimum Kernel Hardness (SKCS 4100) 65 Minimum 65 Minimum 65 Minimum Kernel Diameter (mm) (SKCS 4100) 2.5 Minimum 2.5 Minimum 2.5 Minimum Falling Number (seconds) 300 Minimum 350-400 300 Minimum Protein (%, 12% mb) 10-11.0 10-11.5 13-15.0Ash (%, 14% mb) 1.4 Maximum 1.4 Maximum 1.6 Maximum PPO Level by L-DOPA (WWQL Method) 0-0.2 0-0.2 N/AFlour Quality ParameterProtein (%, 14% mb) 8.5-9.5 8.5-10.0 12.2-13.0Ash (14% mb) 0.38-0.40 0.38-0.45 N/APatent Flour Yield at 0.4% Ash (%) 60 (by Buhler) 60 (by Buhler) N/AStraight-Grade Flour Yield at 0.45% Ash (%) 70 (by Buhler) 70 (by Buhler) N/AL* (Minolta Colorimeter CR 310) 91 Minimum 91 Minimum N/AWet Gluten (%, 14% mb) N/A 28-30 34.5Farinograph Absorption (%, 14% mb) 58-60 60-62 64Farinograph Stability (minutes) 7.5-8.5 4-6.0 15-18.0Amylograph Peak Viscosity (Bu) (1) 800 Minimum 500 Minimum 500 MinimumAmylograph Breakdown (Bu) 200 Minimum N/A N/AMixograph Peak Time (minutes) N/A N/A 4-7 @ 5.8 mm peak ht.Mixograph Absorption (%) N/A N/A 64Pan Bread Quality ParameterPup Loaf Volume (cc) N/A N/A 980 @ 13% flour protein

Notes:(1) Method: 65 g untreated flour + 450 ml deionized water.

(Based on hard white wheat protein levels and blends with other U.S. wheat classes)Updated on March 2, 2001 at Hard White Wheat Quality Targets Workshop

Wheat Marketing Center, Portland, Oregon

Other Product Categories

Quality Targets PNW WQC 2014 Crop Year

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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.


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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


QUALITY TARGETS FOR HARD RED WINTER WHEAT

Accepted PNW WQC 2007, Salt Lake CityQuality Targets Steering Committee



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WWQL Data N=1249 PNW WQC Data N=78 SRW WQC N=83

Quad Milled G&E Data Miag Milled Released Varieties* Miag MilledMeans STD Means STD Means STDVarieties representing 80% of PNW Crop

Test Weight (lb/bu) >60 61.4 1.6 62.0 1.5Kernel Hardness (SKCS 4100) 45 ?<35? 31.2 10.5 28.2 10.3Kernel Diameter (mm) (SKCS 4100) >2.5 2.67 0.27 2.73 0.1823Kernel Weight (mg) (SKCS 4100) >35 37.93 5.7 39.07 5.4551Falling Number (seconds) (in absence of sprout) 300Protein (%, 12% mb) 10.5 10.6 1.7 11.0 1.4Ash (%, 12% mb) 1.30 1.37 0.16 1.34 0.1249

Protein (%, 14% mb) 1 <8.71 9.0 1.6 9.3 1.3 8.6 1.2Ash (%, 14% mb) at 67% extraction 2 <0.38 0.39 0.05 0.45 0.05 0.40 0.40Flour Yield (%) 2 >68.15 68.2 2.6 77.2 1.0Break flour yield (%) 2 >46.75 48.6 3.3 26.9 2.9Milling Score 2 >83.47 83.0 3.9Wet Gluten (%, 14% mb) <27Farinograph Absorption (%, 14% mb) @ 8.7% protein 3 <55Farinograph Stability (minutes) 3 <7.0Mixograph Absorption (%) @ 8.7% protein <53.97 55.1 2.5 54.8 2.0 54.5 1.5Color / Polyphenol Oxidase (L-DOPA A475) <0.5 0.840 0.290 0.870 0.370Solvent Retention Capacity: Water (%) <58 55.6 2.8 55.6 2.8 53.0 2.8Solvent Retention Capacity: Carbonate (%) <75 72.0 4.2 72.6 3.5 72.6 5.2Solvent Retention Capacity: Sucrose (%) <95 95.4 7.1 97.2 6.5 93.2 11.4Solvent Retention Capacity: Lactic acid (%) 60-170 107.8 23.4 96.0 16.8 104.3 14.4SDS Sedimentation Volume (mL/g) @ 8.7% protein 7.0-14.0 11.2 4.1 11.0 3.4 9.1 2.5

Sugar-Snap Cookie Diameter (cm) @ 8.7% protein 9.3 9.34 0.27 9.25 0.26 9.20 0.35

Sponge Cake Volume (cc) 1280 1274 69 1249 67 1314 62

* Varieties with over 10K acres

3 50-gram mixing bowl.



QUALITY TARGETS FOR SOFT WHITE WHEATQuality Targets Steering Committee

Adopted January 25, 2005, Portland, OR



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Test Weight (lb/bu) >58Kernel Hardness (SKCS 4100) 45?35Kernel Diameter (mm) (SKCS 4100) >2.36Kernel Weight (mg) (SKCS 4100) >35Falling Number (seconds) (in absence of sprout) 300Protein (%, 12% mb) <10Ash (%, 14% mb) 1.30

Protein (%, 14% mb) 1 <8.3Ash (%, 14% mb) at 67% extraction 2 <0.39Flour Yield (%) 2 >69.2Break flour yield (%) 2 >50.64Milling Score 2 >84.62Wet Gluten (%, 14% mb) <26Farinograph Absorption (%, 14% mb) 3 <52.0Farinograph Stability (minutes) @ 8.3% protein 3 <2.0Mixograph Absorption (%) @ 8.3% protein <50Color / Polyphenol Oxidase (L-DOPA A475) <0.5Solvent Retention Capacity: Water (%) <56.0Solvent Retention Capacity: Carbonate (%) <72.0Solvent Retention Capacity: Sucrose (%) <93Solvent Retention Capacity: Lactic acid (%) <72.0SDS Sedimentation Volume (mL/g) @ 8.3% protein < 5.0

Sugar-Snap Cookie Diameter (cm) @ 8.3% protein 9.4

Sponge Cake Volume (cc) 1300

3 50-gram mixing bowl.

QUALITY TARGETS FOR CLUB WHEATQuality Targets Steering Committee

Adopted January 25, 2005, Portland, OR


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.



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WHEAT PRODUCTION IN THE PNW

Compiled by Stacey Sykes and Dr. Craig F. Morris USDA-ARS Western Wheat Quality Lab, Pullman, WA. January, 2015

Winter Wheat (all classes) 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014

millions of bushels

OR 47.6 38.7 40.4 45.0 42.0 54.3 63.5 51.8 48.4 40.7 ID 66.0 54.7 51.8 60.0 56.7 58.2 63.1 59.2 61.9 58.4 WA 127.7 118.8 108.2 96.3 96.8 118.0 129.8 118.6 114.5 85.3 Total 238.3 212.2 200.4 201.3 195.5 230.5 256.4 229.6 224.8 184.4

Spring Wheat (all classes) 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014

millions of bushels

OR 8.4 5.8 6.4 7.7 6.9 9.5 11.0 5.8 5.5 3.7 ID 38.7 35.6 30.6 37.4 40.8 48.6 52.1 38.0 39.3 34.6 WA 19.6 21.3 20.6 21.2 26.3 29.9 38.1 27.8 29.7 23.2 Total 66.7 61.3 57.6 66.3 74.0 88.0 101.2 71.6 74.5 61.5

2005 2006 2007 2008 2009 2010 2011 2012 2013 2014

millions of bushels

OR 53.6 44.4 46.8 52.6 49.0 63.7 74.5 57.6 53.9 44.4 ID 101.7 90.3 83.7 97.4 99.1 108.1 116.0 98.0 101.8 93.7 WA 147.3 140.1 128.7 117.5 123.1 147.9 167.9 146.3 144.2 108.5

TotalsPNW 308.8 274.8 259.2 267.5 271.2 319.7 357.8 301.9 299.9 246.6 US 2114.0 1812.0 2066.7 2500.0 2217.0 2207.0 1999.3 2269.1 2127.5 2035.4

Sources: USDA National Agricultural Statistics Service, and the Idaho, Oregon and Washington State Statistics Services.

Production Statistics PNW WQC 2014 Crop Year

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Leading Soft White Common and Club Varieties in the PNW - Idaho

2006 2007 2008 2009* 2010 2011 2012 2013 2014

acreage in ‘000 ($ denotes spring variety, © denotes club variety, # denotes that individual varieties are planted together as mixtures)

Brundage 136 109 156 - 136 141 - 93 - WB 528 . 11 43 - 51 38 - 62 - WB 456 . . . - 12 40 - 60 - Ovation . . . - . . - 60 - UI Pettit $ . . . - 6 37 - 52 - Alturas $ 43 93 93 - 92 92 - 50 - ORCF 102 . 4 7 - 36 62 - 49 - Madsen 87 72 69 - 34 33 - 38 - Stephens 51 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 14 20 26 - 19 33 - . - Lambert 43 28 32 - 16 25 - . - AP Legacy . . . . . 24 - . - AP700 CL . . . - 15 17 - . - Lambert-Madsen # - 13 12 - 8 15 - . - Penawawa $ 41 32 29 - 26 14 - . - Nick $ . 20 13 - 25 12 - . - Xerpha . . . - 22 12 - . - Malcolm - 6 7 - 5 9 - . - Simon . . . - . 8 - . - Tubbs 06 . . - - - 8 - . - Alpowa $ 32 20 21 - 10 7 - . - Clearfirst . 6 9 - 22 6 - . -

Common Winter 530 460 585 - 535 621 - 611 - Common Spring 140 194 190 - 193 205 - 208 - Club 22 37 25 - 32 21 - 26 -

* No variety survey was conducted in 2009 or 2012.


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Leading Soft White Common and Club Varieties in the PNW - Oregon

2006 2007 2008 2009 2010 2011 2012 2013 2014

acreage in ‘000 ($ denotes spring variety, © denotes club variety, # denotes that individual varieties are planted together as mixtures )

ORCF 101 92 109 126 153 187 199 - 382 336 ORCF 102 2 13 19 34 67 118 - 102 169 Ovation . . . . . . - 6 72 WB 528 . . . . . . - 22 57 Mary . . . . . . - 9 51 Diva $ . . . . . . - 38 42 Legion . . . . . . - 74 35 Stephens 317 236 246 170 118 95 - 37 26 Louise $ 1 6 13 12 15 26 - 15 25 WB 1035CL $ . . . . . . - 11 16 Goetze . . - 29 93 96 - 7 11 Kaseberg - - - - - - - - 11 Skiles . . . . . 10 - 31 9 Tubbs 06 . 15 16 67 96 151 - 11 9 Cara © . . . . - 2 - 6 9 Babe $ . . . . - 3 - 9 8 Alpowa $ 43 60 77 36 44 44 - 17 7 AP700CL . . - 7 11 6 - 1 5 Yamhill 2 5 3 7 4 4 - 5 3 Brundage 96 . . 1 2 3 5 - 2 3 WB 523 . . . . . . - 2 3 Tubbs 129 123 134 133 100 4 - 5 2 Twin $ . . . . . . - 4 2 Rod 1 3 2 4 - 2 - 2 2 WB 456 . . . . . . - 2 2 Alturas $ . - 2 8 4 3 - 1 2 AP Badger - - - - - - - 1 2 Nick $ . 1 5 6 4 5 - 1 1 WB 1070CL . . . . . . - 1 1 Merrill - - - - - - - - 1 Coda © 8 8 6 6 13 8 - 10 - Madsen 48 42 38 25 11 4 - 1 - ORCF 103 . . . . . . - 1 -

Common Winter 745 713 744 725 790 782 - 721 810 Common Spring 69 81 113 74 73 97 - 96 102 Club 14 13 10 11 14 14 - - -


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Leading Soft White Common and Club Varieties in the PNW - Washington

2006 2007 2008 2009 2010 2011 2012 2013 2014

acreage in ‘000 ($ denotes spring variety, © denotes club variety, # denotes that individual varieties are planted together as mixtures; the leading mixtures are noted)

SWW Mixtures # 308 183 326 315 329 250 - - -Trifecta Mix . . . . . 35 - 57 43 Eltan-Tubbs . 30 70 75 29 31 - - - Eltan-Xerpha - - - - 20 30 - - - Rod-Madsen 77 54 55 38 27 18 - - - Eltan-Madsen 66 28 38 31 14 12 - - - Rod-Tubbs 31 18 68 60 30 10 - - - Rod-WB528 . 1 7 18 34 7 - - - Other Varieties/Mixes . . . . . 107 - 22 24

ORCF-102 11 43 62 167 166 237 - 235 265 Xerpha - - - - 140 115 - 148 161 SY Ovation . . . . . . - 103 131 Otto - - - - - - - - 125 Diva $ . . . . . . - 73 117 Bruehl © 67 91 89 97 169 165 - 110 114 WB 528 40 25 32 68 84 85 - 125 108 Eltan 449 327 337 372 238 202 - 140 107 ORCF-103 - - - - 20 46 - 82 71 Madsen 164 117 125 92 63 46 - 37 46 Louise $ 15 70 155 179 161 192 - 94 39 AP700CL . . 4 13 48 54 - 49 38 WB 1035CL+ . . . . . . - 19 37 Whit $ - - - - 3 7 - 25 36 WB 523 - - - - 7 9 - 46 33 SY 107 - - - - - - - - 27 WB 1070CL . . . . . . - 36 26 Masami . - 25 18 13 18 - 13 21 Babe $ . . . . . 4 - 27 20 WB 456 - - - - 5 8 - 21 20 Legion - - - - 2 5 - 31 19 Brundage 96 27 29 34 32 39 48 - 46 18 ARS Crescent © - - - - - - - - 18 Nick $ 29 42 59 48 58 62 - 28 17 Stephens 58 58 79 47 21 25 - 20 15 Skiles . . . . . 2 - 18 15 JD $© . . . . . 6 - 5 15 Cara © - - - - 8 18 - 33 13 SY Steelhead $ - - - - - - - - 12 WB 6121 $ - - - - - - - - 12 Rod 25 29 15 6 5 6 - 11 10


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Tubbs 06 - 8 13 10 16 9 - 10 9 Bruneau . . . . . . - 12 9 WB 1081CL - - - - - - - - 9 WB 6341 - - - - - - - - 9 LCS Artdeco . . . . . . - 6 7 WB Junction . . . . . . - 12 6 Coda © 5 23 5 3 7 6 - 18 5 Chukar © 18 48 15 16 18 13 - 3 2 AP Legacy - - - - 6 14 - 10 - AP Badger . . . . . 5 - 9 - Imi Bruehl © . . . . . . - 8 - WB 1066 . . . . . 1 - 4 - Alpowa $ 73 63 56 50 13 16 - - - ORCF 101 84 42 75 24 10 11 - - - Tubbs 80 67 52 53 32 10 - - - Moro © 5 5 3 7 10 9 - - - Lambert 25 24 15 8 5 7 - - - Cashup 32 30 25 17 16 6 - - - Wakanz $ 6 2 8 5 7 6 - - - Eden $© . 13 8 7 18 5 - - - Goetze - - - - 3 2 - - - Hill 81 5 5 2 6 2 2 - - - Mohler 20 5 10 8 . 1 - - - Clearfirst 12 11 5 9 13 - - - - Rjames - - 14 12 4 - - - - Edwin © 8 4 6 3 . - - - -

TOTALSCommon Winter 1530 1228 1382 1358 1303 1328 - 1292 1365 Common Spring 138 192 246 289 256 300 - 270 302 Club(winter+spr) 123 186 131 136 240 240 - 179 172


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Leading Hard Red Winter & Spring Wheat Varieties in the PNW

2006 2007 2008 2009* 2010 2011 2012 2013 2014

acreage in ‘000

IdahoGarland - 14 9 - 16 9 - 21 - Rimrock . . . - . . - 20 - Utah 100 18 30 24 - 28 22 - - - Promontory 47 36 34 - 36 22 - - - Boundary 31 59 41 - 13 16 - - - Eddy . 17 34 - 25 15 - - - Moreland . 32 27 - 12 13 - - - Weston 28 17 17 - 13 12 - - - Juniper . . . - 6 10 - - - Bonneville . 16 21 - 12 10 - - - Deloris . 17 22 - 6 8 - - - Declo . 11 5 - 17 7 - - -

Total HRW 195 280 260 - 214 173 - 156 -

Jefferson 77 52 56 - 66 70 - 91 - Westbred 936 147 139 142 - 124 123 - - - Cabernet . . . - 9 18 - - - Westbred 926 26 13 12 - 7 10 - - - Tara 2002 . 25 21 - 14 10 - - -

Total HRS 305 250 270 - 258 275 - 169 -

* No variety survey was conducted in 2009 or 2012.


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Leading Hard Red Winter & Spring Wheat Varieties in the PNWContinued

2006 2007 2008 2009 2010 2011 2012 2013 2014

acreage in ‘000

Oregon

Northwest 553 . . - 2 17 18 - 14 10 Keldin - - - - - - - 1 1 Whetstone . . . . - 1 - 3 - Sinope . . . . - 2 - - - Declo 5 8 2 5 4 1 - - - Boundary . 12 5 2 1 1 - - - Paladin . . 2 4 4 - - - - Finley . 8 3 2 - - - - - Other Varieties 9 9 6 10 11 12 - - 9

Total HRW 21 44 25 24 37 34 - 17 20

Solano . 2 3 2 6 7 - 3 8 Buck Pronto . . . . - 4 - 1 6 Jefferson 34 26 27 17 18 11 - 3 2 Yecora Rojo 3 4 6 3 3 7 - 1 1 Rockland - - - - - - - 1 1 Expresso . . . . - 6 - 2 - Hank 3 1 9 7 6 6 - - - Cabernet . . - 6 4 4 - - - Express 4 5 7 2 15 1 - - - Tara 2002 . . 1 1 1 1 - - - Other varieties . 10 9 7 11 15 - 1 3

Total HRS 53 49 67 44 62 61 - 12 21


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Leading Hard Red Winter & Spring Wheat Varieties in the PNWContinued

2006 2007 2008 2009 2010 2011 2012 2013 2014

acreage in ‘000 (# denotes that individual varieties are planted together as mixtures)

WashingtonNorwest 553 . . . . - 16 - 68 74 Farnum - - - - 11 58 - 38 50 Whetstone - - - - 1 11 - 37 29 AP 503CL2 . . . . . . - 10 16 Esperia . . . . . . - 7 15 WB Arrowhead . . . . . . - 8 14 LCS Azimut . . . . . . - 19 12 Rimrock . . . . . . - 2 7 Sinope - - 4 13 14 9 - 9 6 Keldin - - - - - - - - 5 Bauermeister . 91 75 51 30 11 - 5 - Declo 39 33 23 18 11 11 - 3 - Eddy . 82 31 32 34 17 - 3 - FX001C . . . . . . - 3 - WB Tuscon . . . . . . - 2 - AgriPro Paladin . 34 13 12 13 10 - 2 - Buchanan 44 45 33 38 26 16 - - - Boundary 4 14 9 12 12 11 - - - Finley 68 63 34 26 25 7 - - -

Total HRW 202 410 255 213 222 213 - 215 228

Kelse - - - - 1 18 - 46 44 Glee . . . . . . - 4 41 WB Expresso . . 1 3 10 16 - 56 34 Solano 6 14 23 18 15 14 - 33 25 Buck Pronto 33 25 20 14 12 17 - 22 21 Jefferson 20 15 23 36 29 35 - 21 27 SY605CL . . . . . . - 10 15 WB Fuzion . . . . . 10 - 10 11 Cabernet . 2 8 8 5 17 - 10 10 WB 9518 - - - - - - - - 9 Hollis 13 16 35 37 26 33 - 5 - Bullseye - - - - 6 10 - 4 - WB Rockland . . . . . . - 3 - Tara 2002 30 13 12 28 32 14 - 3 - Hank 61 32 41 56 45 20 - - - Express 23 19 9 17 6 17 - - - WB 926 46 43 56 38 32 10 - - - Jedd . . - 8 13 9 - - -


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Malbec . . . . . 8 - - - Scarlet 24 17 14 8 8 7 - - - Volt . . - 5 - 5 - - -

Total HRS 295 234 302 293 277 307 - 224 251

Hard White Wheat Varieties in the PNW

2006 2007 2008 2009 2010 2011 2012 2013 2014

acreage in ‘000 ($ denotes spring variety)

Idaho

Snow Crest $ . 15 10 - 23 16 - 27 - Klasic $ 44 31 49 - 60 89 - 24 - WB Idamax $ . . . - 5 14 - - - Waikea $ . . . - . 6 - - - Pristine $ . 10 11 - 11 - - - -

Total Hard White 58 69 77 - 108 135 - 91 -

WashingtonBR7030 $ - - - - 5 13 - 15 30 WB Hartline $ . . . . . . - 6 - Waikea $ . . . . - 4 - - - Otis $ - - - - 3 3 - - - Blanca Grande $ 25 10 5 - - - - - - Palomino . 4 - - - - - - -

Total Hard White 28 20 13 12 12 23 - 20 35

Durum Wheat in the PNW

2006 2007 2008 2009 2010 2011 2012 2013 2014

acreage in ‘000 ($ denotes spring variety)

Idaho . . . . . . - 26 11 Oregon . . . . . . - - - Washington . . . . . . - - -


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Above HRWAccipiter HRW PI 663207 PVP 201100370ACS51084ACS52025 HRWACS52035AgriPro Legion 99X1009-23 SWWAgriPro Paladin W96-355 HRWAgriPro Salute 99X1008-02 SWWAlbion GT00123M SWW PI 608582 PVP 9900146Alkabo DURUMAlpowa WA7677 SWS PI 566596Alsen ND716 HRS PI 615543 PVP 200100066Alta Blanca IDO628 HWSAltigo HRWAlturas IDO526 SWS PI 620631 PVP 200200265Alzada DURUMAmidon ND606 HRS PI 527682 Anton NW98S097 HWW PI 651044Anza D6923 HRS CItr 15284AP Badger RemPop80-3 SWWAP Bullseye B02-0081 HRSAP Legacy ORF2BC9800267-0 SWWAP502 CL HRWAP503 CL2 HRWAP700 CL SWWAP-81 HRSArapahoe NE82656 HRW PI 518591 PVP 8900295Arlin KSSB369-7 HWW PI 564246 PVP 9300123ARS Amber ARS96277L SWWARS Cara ARS97-135-9 Club-W PI 643435ARS Chrystal ARS970075-3C Club-WARS Crescent ARS970163-4C Club-WARS Selbu ARS970161-3L SWW X970161-3LAzimutBabe WA8039 SWS PI 656791 PVP 201100010Bannock HRSBasin WA7520 SWW PI 601238 PVP 8500177Bauermeister WA7939 HRW PI 634717 PVP 200600245Beamer BZ6W93-481 SWWBearpaw MTS0721 HRW PI 665228Betty KS84063-2W HWW PI 612578 PVP 200000155Bighorn 78W296 HRW PI 601204 PVP 8500109BigSky MT9432 HRW PI 619166 PVP 200300290

Cultivar Name State Line No. Market Class PI No. Other Identifier

Cultivar List - Cross Reference Guide PNW WQC 2014 Crop Year

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Bill Brown CO01385-A1 HRW PI 653260 PVP 200800327Bitterroot 92-22407A SWWBlanca Fuerte HWSBlanca Grande 96WV53620 HWS PI 631481 PVP 200200240Blanca Royale HWSBliss SWSBlizzard IDO297 HRW PI 512302BlueJane SWWBobtail OR08047P94 SWWBonneville IDO421 HRW PI 557015 PVP 9400231Bonus RSI31206 HRS PI 619428 PVP 9900402Borah HRSBoundary IDO467 HRW PI 603039Brawl CL PlusBrooks HRSBruckstone HRWBruehl WA7833 Club-W PI 606764Brundage ID86-14502B SWW PI 599193 PVP 9800376Brundage 96 ID-B-96 SWW PI 631486 PVP 200200245Bruneau ID93-64901A SWWBuchanan WA7523 HRW PI 532994Buck Pronto HRSButte HRSButte 86 HRSBynum MTCL0318 HRW PI 643429 PVP 200600285ByrdCabernet HRSCal Rojo HRSCalorwa WUC657 Club-S PI 566594Carter BZ9W022060 HRWCashup SWW PI 601237 PVP 8500178Cataldo IDO642 SWSCDC Falcon 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 PVP 200400053Coda WA7752 Club-W PI 594372Columbia-1 W9123321 HRWConan GSTR 11801 HRS


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Concept 89S88D SWWCurlew UT9325-55 HRWDayn WA8123 HWS HW070216Dash 12 HRSDaws WA6099 SWW CItr 17419Decade MT0552 HRW PI 660291 PVP 201100096Declo 215-B HRW PI 619419 PVP 200100249Deloris UT2030-32 HRW PI 631447DenaliDG Star durumDH 940361 HRWDirkwin IDO106 SWS CItr17745Diva WA8090 SWS PI 660663 PVP 201100268Divide durumDumas HRWDune ID9120503A SWWDW IDO513 HRW PI 620629Eddy BZ9W96-788-e HRW PI 643423 PVP 200600277Eden WA7902 Club-S PI 630983Edwall WA6831 SWS PI 477919Edwin WA7834 Club-W PI 606765Eldon HRSElkhorn ND8933 HRW PI 596352 PVP 9700319Eltan WA7431 SWW PI 536994Erhardt MT8719 HRW PI 564761Ernest Lemaire HRS PI 352291Esperia HRWExpedition SD97457 HRW PI 629060 PVP 200400245Explorer MTHW9710 HWS PI 619086 PVP 200300182Express DA984034 HRS PI 573003 PVP 9000012Expresso HRSF1182-M1-10 ClubFairview IDO338 HRW PI 557017FamosoFarnum WA7975 HRW PI 638535Federation SWS PI 041080FergusFieldwinFinch WA7853 SWW PI 628640Fineway FX001B HRW PI 653509Finley WA7773 HRW PI 586757Foote OR880172 SWW PI 599663Fortuna HRS CItr13596Garland UT1706-1 HRW PI 583291 PVP 9400178Gary IDO550 HWW PI 620632 PVP 200200152


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Gene OR8300801 SWW PI 560129 Genou MTS0031 HRW PI 640424 PVP 200500334George GMGQ1 SWW PI 639737 PVP 200500288Glee WA8074 HRS H0500135Glenn ND747 HRS PI 639273 PVP 200500280Goetze ORH010920 SWWGolden Spike UT1944-158 HWW PI 614813 PVP 200100033Granite HRSGreenville UT9743-42 HRWGrenora durumGunnisonHank 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 592987IDO 442 IDO442 HRW PI 557016IDO 571 A781011W-1-4 HRW PI 620636IDO 587 IDO587 SWW PI 634567 PVP 200400096IDO 655 IDO655 SWWIke KS89H48 HRW PI 574488 PVP 9400149Illias HWWImi Bruehl Club-WIona IDO492 HRS PI 618734Ivory OR850513 HWW PI 599664Jagalene HRSJagger KS84063-9-39-3 HRW PI 593688 PVP 9500324Jake HRSJD WA8047 Club PI 656790 NSGC 19373Jedd HRSJefferson IDO462 HRS PI 603040Jerome IDO566 HRS PI 632712 PVP 200400097


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Jerry ND9257 HRW PI 632433Joaquin HRSJubilee IDO525 SWS PI 614839 PVP 200100167Judee MTS0713 HRW PI665227Judith MT8039 HRW PI 584526Juniper IDO575 HRW PI 639951Kaseberg OR2071628 SWW PI 669570 PVP 201300487Keldin HRW PI 669490 PVP 201300462Kelse WA7954 HRS PI 653842Kern HRS PI 612142 PVP 200000047Klasic NKF08022 HWS PI 486139 PVP 8200095Kronos durumKulm ND671 HRS PI 590576 PVP 9500233KW9043 KW9043 SWW PI 639106Ladd OR2070870 SWWLakin KS96HW115 HWW PI 617032 PVP 200000049Lambert ID85-153 SWW PI 583372Lassik HRS PI 653535 PVP 200800176LCS Albany HRSLCS Aprilio HRWLCS Artdeco NSA06-2153A SWW PI 667102 PVP 201300198LCS Attitude HRWLCS Azimut HRWLCS Colonia HRWLCS Kalahari HRWLCS Powerplay 09FSP18 HRS PI 665019 PVP 201200204LCS Sinope HRWLCS Star 08SB0658-B HWSLedger HRWLeona Waxy-SLevante durumLewjain WA6363 SWW CItr 17909Lochsa IDO597 HWSLolo IDO533 HWS PI 614840Louise WA7921 SWS PI 634865 PVP 200500311Lucin-CLMacon WA7899 HWS PI 617072 PVP 200200130MacVicar ORF75336 SWW PI 552427Madsen WA7163 SWW PI 511673 Maestrale durumMaier durumMalbec RSI50603 HRSMalcolm ORCW8113 SWW PI 497672Manning UT89099 HRW CItr 17846Mary OR2040726 SWW


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Masami WA7916 SWW PI 634715 PVP 200600244Matt durumMcNeal MT8849 HRS PI 574642MDM WA7936 HWW PI 634716 PVP 200600246Mel Club-WMeridian IDO360 HRW PI 557013 PVP 9300027Merrill SWSMica HRSMieti HWWMillennium NE94479 HRW PI 613099 PVP 200100236MJ-4 MJ-4 SWWMJ-9 SWWML455 ('455') ML107455 HWS PI 607570 PVP 9900251Mohler WPB477 SWWMol HWWMoreland IDO517 HRW PI 620630 PVP 200200266Morgan HRWMoro AUS 11865 Club-W CItr 13740MT 01148 HRWMT1159CL MTCL01159 HRW PI 641221 PVP 200500347MTHW9420 HWS PI 612605 PVP 200000138Neeley IDO158 HRW Citr 17860Nela HRWNew Dirkwin PI 664268 PVP 201100455Newana MT7156 HRS CItr 17430Nick BZ698-31 SWSNormano durumNorris MTCL0316 HRW PI 643430 PVP 200600286Norstar WT80 HRW CItr 17735Norwest 553 ORN00B553 HRWNuDakota HWWNuFrontier GM10001 HWWNuHills HRWNuHorizon GM10002 HWWNuPlains N94L205 HWW PI 605741 PVP 200100266NuSky MTW9441 HWW PI 619167NuWest MT7811 HWW PI 586806 PVP 9600342NW#10 HRSONeal BZ999-592 HRSORCF-101 OR2010051 SWW PI 633765 PVP 200300286ORCF-101R ORI2060306 SWWORCF-102 OR2010007 SWW PI 641787 PVP 200500337ORCF-103 ORI2042037 SWWORCF-587ORSS-1757 SWW


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Otis WA7931 HWS PI 634866 PVP 200500312Otto WA8092 SWW PI 667557Outlook MT9874 HRS PI 632252 PVP 200400008Owens SWSPaha WA4966 Club CItr14485Palomino W96-359W HWWPatwin UC 1419 HWSPaul MT9426 HRW PI 640425 PVP 200500335Pavon HRSPenawawa WA6920 SWS PI 495916Peregrine HRW PI 663208 PVP 201100371Pettit IDO632 SWSPillar HRWPlata GM040019 HWSPomerelle IDO448 SWS PI 592983Pondera HRSPowerplay 10Fx Inc.1 HRS 10Fx Inc#1Prestea BZ903-461W HWSPristine BZ991-408 HWS PI 613581 PVP 200000180Promontory UT1567-51 HRW PI 555458 PVP 9100244Pronto T0001052 HRS CItr 14078Prowers 99 HRW PI 612420 PVP 200000315Pryor BZ9W96-919 HRWPuma WA8134 SWWQuantum 542 Q542 SWWQuantum 7817 XWH1017 SWWRamboRampart MT592042 HRW PI 593889Reeder HRSRely WA7527 Club-W PI 542401Residence CEBECO01 HRW PI 628987 PVP 2002000067Rick HRSRipper CO00016 HRW PI 644222 PVP 200700302Rjames GMGQ2 SWW PI 639736 PVP 200500287Rocky HRW CItr17879 PVP 7800013Rod WA7662 SWW PI 558510 Rohde OR855 Club-W PI 562529 Rosalyn OR2071071 SWWRS163520 SWSRSI10348W HWSRudy SWW CItr 4873Rulo WA7622 Club-W PI 578137Saragolla durumSaxon N93-3026 HRS PI 608714 PVP 9800360Scarlet WA7802 HRS PI 601814 PVP 200000190


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Scarlet '09 WA8034 HRSScholar MT9433 HRS PI 607557 PVP 200000144Semper CEBECO02 HRWSimon ID9134302A SWWSkiles ORH010085 SWWSkookum ML042-409-1,5 SWSSnow Crest HWS SnowCrestSnowmass CO03W054-2 HWWSolano HRSSpillman WA7075 HRS PI 506350 Sprinter WA8118 HRWStandler HRSStephens OR332 SWW CItr 17596 Stone IDO599 SWSStriker CA9W07-818 HRW PI 660653 PVP 201100049Summit HRS PI 358720Sunrise SRWSunstar 50-30 SWSSunstar II HRSSunstar King HRSSunstar Promise SWSSurvivor IDO332 HRW PI 509503SX1504BSY 107 03PN107#3 SWW PI 664948 PVP 201200115SY 483 SRW PI 664947 PVP 201200114SY 901 SWW PI 664944 PVP 201200111SY Capstone 03W10348 HWSSY Harrison SRW PI 664946 PVP 201200113SY Ovation 03PN108#21 SWWSY Steelhead 97S0621-05 HRSSylvan HRSSymphony HRWSyngenta 503Tammy 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 200100117TrifectaTubbs OR939526 SWW PI 629114 PVP 200300287Tubbs 06 OR939526-05 SWWTX97F4-33-1B HRWUI Alta Blanca IDO628 HWS PI 642378


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UI Cataldo IDO642 SWS PI 642361UI Darwin IDO604 HWW PI 639953 UI LHS IDO835 HWWUI Lochsa IDO597 HWS PI 639952UI Pettit IDO632 SWS PI 642363UI Silver IDO658 HWW PI 658467UI SRG IDO656 HRW PI 660546UI Stone IDO599 SWS PI 660550UI Whitmore IDO671 SWSUI Winchester IDO578 HRS PI 642362UICF Brundage ID02-859 SWW PI 660543 PVP 201100031UICF Grace IDO651 HWWUICF Lambert ID99-435 SWW PI 660544 PVP 201100008UICF Orca ID99-419 SWWUtah 100 UT1650-150 HRW PI 594920Utopia 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 HRSWahoo NE94654 HRW PI 619098 PVP 200100237Waikea BZ98-447W HWSWakanz WA7183 SWS PI 506352Wanser AUS10692 HRW CItr 13844Wawawai WA7712 SWS PI 574538 Waxy-Pen WA7996 Waxy PI 63779 PVP 200600005WB 1020CL BZ6WM02-1020 SWWWB 1035CL+ BZM06-1001 SWSWB 1066CL SWW PI 664099 PVP 201100477WB 1070CL SWW PI 664092 PVP 201100470WB 1081CL+WB 112 SRW PI 664097 PVP 201100475WB 139 SRW PI 664096 PVP 201100474WB 196 SRW PI 664095 PVP 201100473WB 249 SRW PI 664094 PVP 201100472WB 408 HWSWB 456 BU6W99-456 SWWWB 470 WPB90470 SWW PI 599335 PVP 9700398WB 523 BU6W00-523 SWWWB 528 BZ6W98-528 SWWWB 926 RC 80-8 HRSWB 936 PH986-61 HRS PI 587200 PVP 9500095WB 1529 BZ6W07-427 SWW WBEXP427


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WB 1604 BZ6W07-458 SWW WBEXP458WB 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 HRW PI 665062 PVP 201200153WB Gunnison HRS PI 665064 PVP 201200155WB Hartline BZ903-445WP HWS PI 665065 PVP 201200156WB Idamax BZ904-336WP HWS PI 661159 PVP 201100305WB Joaquin Oro 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 DURUM PI 664091 PVP 201100469WB Paloma BZ904-331WP HWS PI 659489 PVP 201000293WB Patron HRS PI 664090 PVP 201100468WB Perla HWS PI 664089 PVP 201100467UI Platinum IDO694 HWSWB Prestea HWS PI 665061 PVP 201200152WB Pristine HWSWB Quake BZ9W05-2043 HRW PI 664093 PVP 201100471WB Redhawk HRS PI 665063 PVP 201200154WB Rimrock ACS52025 HRWWB Rockland SJ908-247 HRS PI 659487 PVP 201000291WB Snow Crest BZ998-24W HWSWB Tuscon HRW PI 664088 PVP 201100466WB Waikea HWSWeatherford OR898120 SWW PI 602861 PVP 9900341Westbred 906R HRSWeston ID74-55-20 HRW CItr 17727Whetstone W98-355 HRWWhit WA8008 SWS PI 653841Whitebird IDO392 SWS PI 592982Winchester HRSWinsome OR4870453 HWS PI 613177 PVP 200100111Xerpha WA7973 SWW PI 645605 PVP 200900289Yamhill SWW CItr 14563Yecora Rojo 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, 2014

Technical Board Andrew Ross, Chair Dale Clark, Vice Chair Pat Donahue, Secretary Nathan Hammer, 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 2014 Deanna Nash, Chair Victor Nieto, Past Chair Cathy Butti, Vice-Chair Craig F. Morris, Treasurer Haley Butler, 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 theWestern U.S. Determine, through professional consulting expertise, the end-use qualityparameters 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 provideresources for education on the continuous quality improvement and utilization ofhard and soft wheat.Encourage the organizations vital to wheat quality enhancement to continue tomake positive contributions through research and communications.Offer advice and support for Federal, State and private wheat quality laboratoriesin the region.

MembershipThe membership of the PNW WQC will consist of those registrants attending theannual collaborative baking technical conference (‘Annual Meeting’).

PNW WQC Technical Board The Technical Board shall be the administrative unit responsible for managing thefunctions 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 andSecretary, each to serve a one-year term; and a Treasurer who may serve for up tothree 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 PNWWQC.The Vice-Chair generally replaces the Chair at the conclusion of the Chair’s termand 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 ofthe PNW WQC by nomination and majority vote; and the Treasurer asappropriate.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 TechnicalBoard shall be filled by nomination and consensus vote of the remaining membersof the Technical Board. The appointee will serve the remaining term of thevacancy.Exceptions to the above may be granted if voted on by the Technical Board or bymajority 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 allmeetings of the Technical Board and selected elements of the PNW WQC AnnualMeeting.The Vice-Chair shall preside at meetings in the absence of the Chair and assumesuch duties as may be assigned by the Chair of the Technical Board.The Secretary shall be responsible for taking minutes of the Technical Boardmeetings.The Treasurer will maintain a record of income and expenditures, and shallreceive and disburse funds following the actions directed by the Technical Boardin furtherance of the aims of the PNW WQC.The Treasurer shall make available to the membership a full accounting offinances at the Annual Meeting, such accounting shall become a part of theminutes.

CompensationTechnical Board members shall serve without compensation.

IndemnityThe Technical Board members shall be indemnified against personal liability andbe included under the AACCI Board insurance. The cost of said insurance to be alegitimate 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 forreview upon written request.Income will be deposited with AACCI, and disbursements made by AACCI uponwritten request from the PNW WQC Treasurer.The Technical Board will authorize the paying of expenses related to the AnnualMeeting and other functions relevant to the aims and operations of the PNWWQC.

Finances and Budget The operating expenses of the PNW WQC may come from various sources at thediscretion and approval of the Technical Board. These sources are typicallyAnnual Meeting registrations and contributions from the Tri-State WheatCommissions and industry donors.The budget shall be presented to the membership for review and approval at theAnnual Meeting.The successful operation of the PNW WQC is founded on the principle ofsubstantial ‘in-kind’ contributions of members; no accounting of in-kindcontributions shall be made.

AmendmentsAmendments to the policy and operation procedure of the PNW WQC can bemade by majority vote of the PNW WQC members.The proposed changes must be submitted in writing and must be in the hands ofthe 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 LaboratoryOne wheat breeder from the Western U.S.One collaborator from the wheat milling or baking industriesA Program Chair, appointed by the Technical Committee, who is generallyresponsible for coordinating wheat sample acquisition/submittal, pilot flourmilling, 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 ProgramApproval of samples submitted by Western U.S. wheat breedersThe milling and reporting of the experimental and check samplesDistribution of samples to cooperators (companies willing to conduct testing andbaking evaluations on the samples prepared)Approval of cooperators to participate in the Collaborative Testing ProgramPreparation of an annual quality reportEstablish the program of the Annual Meeting

SamplesEach breeder shall have the privilege of proposing the submission of experimentaltest lines and check cultivar(s) each year for evaluation. The maximum numberof samples, and their allocation will be determined by the Program Committee.All deadlines, minimum sample size and other practical constraints will be set atthe discretion of the Program Committee.

Annual Meeting The Annual Meeting of the PNW WQC shall be established with the input of themembership at the conclusion of the previous Annual Meeting. The ProgramCommittee will establish the Annual Meeting time and place utilizing therecommendations to the extent possible.The purpose of the Annual Meeting shall be to openly present and discuss theresults of the Collaborative Testing Program, discuss quality issues important tothe wheat industry of the Western U.S., elect board members and carry on otherbusiness as required by the PNW WQC.Participating cooperators shall return evaluation data and other relevantinformation by the date set by the Program Committee to be included in theAnnual Meeting program.The Program Committee is encouraged to coordinate the Annual Meeting withcomplementary activities of the Pacific Northwest Section of AACC Internationaland 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 bymajority vote of the PNW WQC members. The proposed changes must be submitted in writing and must be in the hands of themembership 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, nosooner 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 agreementsThe residue of assets shall be disbursed in the following manner:1) Donation in whole or in part to the Student Travel Fund of AACC International2) 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 beapproved by a majority vote of returned ballots from the General Membership.

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2015 South San Francisco WQC Meeting Book...First Last Organization Street Address 1 City State Zip...

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