COLLABORATOR RESULTS AGENDA · Kim Falcon Montana Wheat & Barley Commission P.O. Box 3024 Great...

COLLABORATOR RESULTS

&

AGENDA

Pacific Northwest Wheat Quality Council Western Extension Research Activities-1009

PNW Section - AACC International

2012

San Diego, California

Agenda Pacific Northwest Wheat Quality Council

Western Extension Research Activity-1009 PNW Section AACCI

January 18th through January 20th 2012

Courtyard Marriott Old Town San Diego, California

Wednesday, January 18th Wheat Industry Tours 12:30-1:00 pm Meet in lobby of Courtyard Marriott Hotel & board bus 1:20-2:10 Tortilleria Santa Fe Plant Tour 3:00-4:15 Tour Stone Brewing Company 5:00-6:00 Tour Whaley House 6:15-7:30 Dinner at Miguel’s Restaurant, Old Town 7:30 Return to Courtyard Marriott Thursday, January 19th 7:45-8:00 Registration Santa Barbara Ballroom

Welcome & Opening Remarks Craig Morris, USDA WWQL 8:00-10:00 WERA-1009 Meeting (open to all) Russ Karow Oregon State Univ Systems to Improve End-use Quality of Wheat State Reports 10:00-10:30 Break 10:30-11:15 State Reports 11:15-12:00 ‘Molecular Marker Update’ Mike Pumphrey & Arron Carter

Washington State University 12:00-1:00 Lunch Santa Barbara Ballroom

PNW AACCI Technical Presentations 1:00-1:05 Barley Foods Council update Mary Palmer-Sullivan WA Grain Alliance 1:05-2:30 ‘Low Falling Numbers in 2011 Harvest’ Juliet Marshall University of Idaho Extension 2:30-3:00 ‘Quality Targets- HRS & SW Update Craig Morris & Doug Engle WWQL 3:00-3:30 Break 3:30-4:00 PNW WQC Charter Proposal Craig Morris Western Wheat Quality Lab

4:00-4:15 Collaborator Organizational Meeting 4:30-5:30 PNW AACCI Section Meeting PNW WQC @ Manager’s Reception 4:30-5:30 Manager’s Reception at Courtyard Marriott If you are not a registered guest see Doug Engle for bar voucher 6:00-7:30 Dinner Buffet & Presentation Santa Barbara Ballroom

Friday, January 20th 7:45-8:00 Registration Santa Barbara Ballroom 8:00-10:00 PNW-WQC Quality Roundtable (* denotes check) Group 1 Hard Red Spring (WA8074, Hank*) Group 2 Hard Red Spring (B04-1418, 97S0621-05, AP Bullseye*) Group 3 Hard Red/White Spring (IDO862, IDO694, Jefferson*) Group 4 Hard Red Winter (WA8119, Bauermeister*) 10:00-10:30 Break 10:30-12:00 PNW-WQC Quality Roundtable Group 5 Hard Red Winter (WA8118, Farnum*) Group 6 Soft White Spring (WA8124, Louise*) Group 7 Soft White Spring (IDO669, Alturas*) Group 8 Soft White Winter (OR2070870, OR2071628, OR8047P94, Skiles*) Group 9 Soft White Winter (WA8134, Stephens*) 12:00-1:00 Lunch Santa Barbara Ballroom 1:00-2:00 Group 10 Soft White Winter (99-06202A, Brundage96*) Group 11 Soft White Winter (BZ26W07-436, WB 456) Group 12 Soft White Winter (NSA2350A, no check) Group 13 OVA (Diva, ORCF 103, Xerpha, Bruneau, Goetze, Legacy, no check) 2:00-2:30 Finalize meeting site for 2012 CY meeting & any other business 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........................................................... 4-8 2010 PNW WQC Sample Organization.................................................................... 9 Variety Descriptions.................................................................................................. 10-16 Milling Procedure & Flow Sheet............................................................................... 17 Ash Curves................................................................................................................. 18-31 Collaborator Data....................................................................................................... 32-98 End-use Quality Evaluation Summary....................................................................... 99-101 WERA-1009 State Reports ........................................................................................ 102-109

APPENDIX End-Use Quality Targets ........................................................................................... 110-114 Production Statistics.................................................................................................. 115-121 Cultivar List Cross Reference Guide......................................................................... 122-129

First Last Organization Street Address City State Zip Code Phone E-mail

Lyona Anderson University of Idaho WQL 1693 S. 2700 West Aberdeen ID 83210 208 397-7000 ext 138 [email protected]

Tim Aschbrenner Cereal Food Processors 701 E. 17th Street Wichita KS 67214 316 267-7311 [email protected]

Byung-kee Baik WSU Crop & Soil Science 201 Johnson Hall Pullman WA 99164-6420 509 335-8230 [email protected]

Scott Baker ConAgra Foods 11 Con Agra Drive, 11-395 Omaha NE 68102 402 595-5107 [email protected]

Joy Battistone Syngenta 806 N. 2nd St Berthoud CO 80513 970 532-3721 ext 240 [email protected]

Jean-Bruno Beaufume Limagrain Cereal Seeds 110 Main St Waitsburg WA 99361 509 863-1855 [email protected]

Massimo Bellotti Societa Produttori Sementi Via Macero 1 Bologna Italy 40050 (+39) 051-8904211 [email protected]

Tacye Bisek Horizon Milling/ Cargill Inc 3794 Williston Road Minnetonka MN 55345 952 935-1822 [email protected]

Mathew Bova ADM Milling

Luke Burger ADM Milling Company 601 1st St Cheney WA 99004 509 879-9637 [email protected]

Hayley Butler Limagrain Cereal Seeds 2040 SE Frontage Road Fort Collins CO 80525 970 498 2205 [email protected]

Cathy Butti Syngenta 806 N. 2nd St Berthoud CO 80513 970 532-3721 ext 239 [email protected]

Arron Carter Washington State University 291D Johnson Hall Pullman WA 99164-6420 509 335-6198 [email protected]

Dale Case Oregon Wheat Commission 1200 NW Naito Pkwy. Suite 370 Portland OR 97209 503 467-2161 [email protected]

Domenico Cassone Kraft Foods-Nabisco 200 Deforest Avenue East Hanover NJ 07936 973 503-4778 [email protected]

Jianli Chen University of Idaho 1691 S. 2700 West Aberdeen ID 83210 208 397-4162 ext 229 [email protected]

Dale R. Clark WestBred LLC 81 Timberline Drive Bozeman MT 59718 406 587-1218 [email protected]

Jack Clayton University of Idaho WQL 1693 S. 2700 West Aberdeen ID 83210 208 397-4181 [email protected]

Scott Cooley USDA-Federal Grain Inspection Service 3939 Cleveland Ave Olympia WA 98501 360 753-9072 [email protected]

Jessica Cooper CSU Soil and Crop Sciences 1170 Campus Delivery Ft. Collins CO 80523-1170 361 537-5494 [email protected]

Janice Cooper California Wheat Commission 1240 Commerce Ave Ste A Woodland CA 95776 530 661-1292 [email protected]

Tiziano Disaro Societa Produttori Sementi Via Macero 1 Bologna Italy 40050 (+39) 051-8905282 [email protected]

Pat Donahue Kraft Foods 801 Waukegan Rd Glenview IL 60025 847 646-2839 [email protected]

Tom Duyck Oregon Wheat Commission 43775 NW Greenville Road Forest Grove OR 97116 503 467-2161 [email protected]

Doug Engle Western Wheat Quality Laboratory E 202 Food Quality Bldg Pullman WA 99164-6394 509 335-4062 [email protected]

Renee Engle Meeting Coordinator [email protected]

Scott Erwin Bay State Milling 421 S 99th Ave Tolleson AZ 85383 623 936-8400 [email protected]

Kim Falcon Montana Wheat & Barley Commission P.O. Box 3024 Great Falls MT 59403-3024 [email protected]

Bob Fesler Horizon Milling--Retired 801 682-9249 [email protected]

John Flemm USDA-Federal Grain Inspection Service 3939 Cleveland Ave Olympia WA 98501 360 753-9072 [email protected]

Debra French Syngenta 806 N. 2nd St Berthoud CO 80513 970 532-3721 [email protected]

Bob French ADM Milling Company 2301 E. Trent Spokane WA 99202 509 533-9632 [email protected]

Pat Fuerst Washington State University E202 Food Quality Bldg Pullman WA 99164-6394 509 339-5213 [email protected]

Diane Gannon Kraft Foods-Nabisco 2221 Front Street Toledo OH 43605 419 697-6631 [email protected]

Jodie Gentry Gilliam County Wheat Quality Lab 14000 Shutler Dr. Arlington OR 97812 541 454-0227 [email protected]

Mike Gray Kellogg Company 2 Hamblin Ave East Battle Creek MI 49016 269 961-6881 [email protected]

Mike Grosz Monsanto Company 700 Chesterfield Parkway West Chesterfield MO 63017 636 737-6185 [email protected]

Scott Haley CSU Soil and Crop Sciences 1170 Campus Delivery Ft. Collins CO 80523-1170 970-491-6483 [email protected]

Nathan Hammer Gilliam County Wheat Quality Lab 14000 Shutler Dr. Arlington OR 97812 541 454-0227 [email protected]

Laura Hansen General Mills Inc. 330 University Ave SE Minneapolis MN 55414-1779 763 764-4967 [email protected]

Tim Hansen Kraft Foods-Nabisco 801 Waukegan Rd Glenview IL 60025 847-646-3827 [email protected]

Kim Harper USDA-Federal Grain Inspection Service 1100 NW Naito Parkway Portland OR 97209 503 326-7887 ext 25 [email protected]

Tracy Harris Washington State University 201 Johnson Hall Pullman WA 99164-6420 509 592-0340 [email protected]

Collaborator List San Diego PNW WQC 2011 Crop Year

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First Last Organization Street Address City State Zip Code Phone E-mail

Jim Helmerick Syngenta Cereals 29128 S Wells Road Cheney WA 99022 509 245-3840 [email protected]

Marco Hernandez Horizon Milling 2780 G. Avenue Ogden UT 84401-0277 801 395-3134 [email protected]

Dana Herron Washington Grain Alliance PO Box 768 Connell WA 99326 509 234-2500 [email protected]

Ryan Higginbotham WSU Winter Wheat Breeding zip 6420 Pullman WA 99164-6420 509 335-4467 [email protected]

Kevin Hodges WestBred 1780 Rainier St Idaho Falls ID 83402 208 317-0077 [email protected]

Gary Hou Wheat Marketing Center 1200 N.W. Naito Pkwy Suite 230 Portland OR 97209 503 295-0823 [email protected]

Blaine Jacobson Idaho Wheat Commission 821 W. State Street Boise ID 83702-5832 208 334-2353 [email protected]

Russ Karow Dept. of Crop & Soil Science OSU 107 Crop Science Building Corvallis OR 97331-3002 541 737-2821 [email protected]

Hiroyuki Kawakami Nippon Flour Mills Shibuya-ku Tokyo Japan 81 3-33502422 [email protected]

Jeff Koscelny Monsanto 800 N Lindbergh Blvd, A2SA St Louis MO 63167 314 694-2335 [email protected]

Ron Lindgren ADM Milling Company 8000 W 110th St Overland Park KS 66210 913 491-7595 [email protected]

Rhonda Lyne USDA-GIPSA-TSD 10383 N. Ambassador Dr Kansas City MO 64153 816 891-0477 [email protected]

Juliet Marshall University of Idaho 1776 Science Center Dr Suite 205 Idaho Falls ID 83402 208 529-8376 [email protected]

Reuben McLean Pendleton Flour Milling 463 W. US Hwy 26 Blackfoot ID 83221 208 785-2800 [email protected]

Mike Miller Washington Grain Commission 57 N Maracellus Rd Ritzville WA 99169 509 660-0572

Craig Morris Western Wheat Quality Laboratory E 202 Food Quality Bldg Pullman WA 99164-6394 509 335-4062 [email protected]

Sindhu Nair WSU Crop & Soil Science 201 Johnson Hall Pullman WA 99164-6420 509 335-4838 [email protected]

Deanna Nash MSU Cereal Quality Lab 119 Plant BioScience Building (PBBBozeman MT 59717-3150 406 994-5377 [email protected]

Vince Nieto Pendleton Flour Milling 463 W. US Hwy 26 Blackfoot ID 83221 208 785-2800 [email protected]

Katherine O'Brien University of Idaho WQL 1693 S. 2700 West Aberdeen ID 83210 208 397-4181 [email protected]

Mary Palmer-Sullivan Washington Grain Alliance 2702 W. Sunset Blvd Suite A Spokane WA 99201-1006 509 456-2481 [email protected]

Simon Phillips Syngenta Seeds 806 N. 2nd St Berthoud CO 80513 970 532-3721 [email protected]

Mike Pumphrey Washington State University #291D Johnson Hall Pullman WA 99164-6420 509 335-0509 [email protected]

Zory Quinde-Axtell Continental Mills 1800 Andover Park West Suite 20 Seattle WA 98138-2176 206 816-7122 [email protected]

Gabriela Rattin Kraft Foods-Nabisco 200 Deforest Avenue East Hanover NJ 07936 973 503-3888 [email protected]

Andrew Ross Oregon State University Crop Science Bldg #107 Corvallis OR 97331-3002 541 737-9149 [email protected]

Blake Rowe Oregon Wheat Commission 1200 NW Naito Pkwy. Suite 370 Portland OR 97209 503 467‐2161 [email protected]

Terry Selleck Bay State Milling 55 Franklin Street Winona MN 55987 507 452-1770 ext 1127 [email protected]

Kim Shantz WestBred LLC 3016 E. 33rd Place, Ste. B Yuma AZ 85365/85366 928 782-2749 [email protected]

Mitch Sorenson Gateway Milling 4993 E. Menke Rd Almira WA 99103 509 647-2205 [email protected]

Diane Sorenson Gateway Milling 4993 E. Menke Rd Almira WA 99103 509 647-2205 [email protected]

John Stromberger CSU Soil and Crop Sciences 1170 Campus Delivery Ft. Collins CO 80523-1170 970-491-2664 [email protected]

Frank Sun Kraft Foods 200 Deforest Avenue East Hanover NJ 07936 973 503-4629 [email protected]

Bobby Talley Syngenta Cereals 29128 S Wells Road Cheney WA 99022 509 245-3840 [email protected]

Glen Weaver Con Agra Flour Milling Co. 11 Con Agra Drive 11-380 Omaha NE 68102-0500 402 595-4370 [email protected]

Shrene White Cargill

Lori Wilson Kellogg Company PSOC 2 East Ptamblin Ave Battle Creek MI 49017 269 961-9145 [email protected]

Cathy Wilson Idaho Wheat Commission 821 W. State Street Boise ID 83702-5832 208 334-2353 [email protected]

Roland Winoff Lind Union PO Box 370 Lind WA 99341

Steve Wirsching U.S. Wheat Associates 1200 N.W. Naito Pkwy Suite 600 Portland OR 97209-2800 503 223-8123 [email protected]

Bob Zemetra Oregon State University Crop Science Bldg #107 Corvallis OR 97331-3002 [email protected]

Collaborator List San Diego PNW WQC 2011 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 2011 Crop Year ADM Milling

Bay State Milling

California Wheat Commission

Cereal Food Processors

ConAgra Grain Processing Company

Colorado State University

Gilliam County Wheat Quality Lab

Horizon Flour Milling

Kraft/Nabisco

Montana State University Cereal Quality Laboratory

Pendleton Flour Milling

Società Produttori Sementi

Syngenta

University of Idaho

USDA-ARS-NPA Grain Marketing Research Laboratory

USDA-ARS Soft Wheat Quality Laboratory

USDA-ARS Western Wheat Quality Laboratory

USDA-GIPSA Federal Grain Inspection Service

USDA-GIPSA Technical Services Division

Washington State University Wheat Quality Program

WestBred

Wheat Marketing Center

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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 SWWOR880510 SWWOR880525 SWWOR870012 SWWOR870337 SWWOR870831 SWWOR898120 SWW WeatherfordOR908377 SWWWA7677 SWS AlpowaWA7712 SWS WawawaiWA7806 SWSIDO447 HRWIDO467 HRW BoundaryWA7802 HRS ScarletOR850513 HWW IvoryOR889176 HWW

1997 Coeur d’Alene, ID

UC896 HWSOR870082 SWWOR939515 SWWIDO462 HRS JeffersonIDO492 HRS IonaID14502B SWW BrundageWA7802 HRS ScarletWA7805 SWSWA7831 SWSWA7752 W.Club Coda

1998 Portland, OR

OR00542 SWWOR880172 SWW FooteXWH1020 SWWXWH1017 SWW Quantum 7817OR92CL0054 W.Club TempleUC1085 HRWQ542 HRW Quantum 542MT7811 HWW NuWest

1999 Bozeman, MT

WA7850 SWS ZakID10420A SWW HubbardOR939476 SWWOR933528 SWWWA7824 HRS TaraIDO533 HWS LoloIDO523 HWSIDO509 HRWUT1944-158 HWW Golden SpikeBZ991-408 HWS PristineML455 HWS ML455

2000 Honolulu, HI

WA7839 HRS RosaOR4870453 HWS WinsomeMT9432 HRW BigSkyMTW9441 HWW NuSkyIDO525 SWS JubileeIDO526 SWS AlturasBZ692-108 SWS ChallisS9700459 S.ClubWA7833 W.Club BruehlID87-52814A SWWOR939526 SWW TubbsXWH5019 Q5019XWH7415 Q7415

A History of Experimental Wheat Breeding Lines PNW WQC 2011 Crop Year

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2001 Seattle, WA

IDO513 HRW DWIDO550 HWW GaryWA7899 HWS MaconID-B-96 SWW Brundage 96BZ96W93-477-D SWW MohlerBZ96W93-481-B SWW BeamerOR941904 SWWOR941899 SWWOR9443560 SWWKW943683 SWWWA7902 S.Club Eden

2002 Carson City, NV

ARS96105 SWWARS96277 SWWChukar W.ClubFinch SWW960195p7007 SWWOR900553 SWWOR941550 SWWOR951431 SWWIDO556 S.Club PI 620633MT9426 HRW PaulUT203032 HRW DelorisWA7859 HRS HollisIDO517 HRW MorelandBZ998-447W HWSBZ992-463W HWS not releasedKern HRS

2003 Oakland, CA

IDO566 HRS JeromeIDO545 HRS PI 632710ML18,A-3-38 HWSBZ992-632 HRS not releasedBZ698-31 SWS NickWA7905 SWS not releasedWA7906 SWS not releasedIDO576 SWW PI 620637OR2010051 SWW ORCF-101OR9900553 SWWID9120503A SWW DuneID9134302A SWW Simon

Overseas Varietal Analysis Program:Edwin W.ClubFinch SWW

2004 Coeur d’Alene, ID

WA7936 HWW MDMWA7939 HRW BauermeisterWA7931 HWS OtisWA7925 HRS tabledIDO587 SWW Idaho 587WA7921 SWS LouiseOR2010007 SWW ORCF-102BZ698-528 SWW WPB528WA7916 SWW Masami

Overseas Varietal Analysis Program:Brundage 96 SWWOR9900553 SWWZak SWSWeatherford SWWFinch SWWJubilee SWS


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2005 Portland, OR

IDO597 HWS LochsaIDO575 HRW JuniperIDO573 HRWMTS0031 HRW GenouMT00159 HRW YellowstoneMT00097 HRWW96-355 HRW AgriPro PaladinBU6W99-456 SWW Westbred 456KW9016 SWWKW9043 SWW PI 639106ORH01092 SWW Goetze

Overseas Varietal Analysis Program:Stephens SWWOR9801757 SWWJubilee SWSFinch SWWZak SWSORCF-101 SWWSimon SWW

2006 San Diego, CA

MTCL0316 HRW NorrisMTCL0318 HRW BynumBZ9W02-2060 HRW CarterIDO604 HWW UI DarwinBZ6WM02-1154 SWWID99-435 SWW UICF LambertID92-22407A SWW BitterrootID99-419 SWW UICF OrcaOR2010239 SWWKSW3017 SWWWA7964 SWSIDO632 SWS UI Pettit

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

2007 Salt Lake City, UT

IDO2-859 SWWORH010085 SWW SkilesWA8008 SWS WhitACS52610 HRSBZ999-592 HRSBZ9M03-1024 HRSIDO578 HRS UI WinchesterORN00B553 HRW Norwest 553Palomino HWWIDO641 HWWPatwin HWS

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

2008 Portland, OR

Cataldo SWSWA8039 SWS BabeOR2050910 SWWID93-64901A SWW BruneauWA7975 HRW FarnumID0621 HRWUT9325-55 HRW CurlewCabernet HRSWA7954 HRS KelseBZ903-445WP HWSBZ904-336WP HWSSnowcrest HWS

Overseas Varietal Analysis Program:Bitterroot SWWORCF-102 SWWORSS-1757 SWWAlturas SWSMasami SWWLouise SWS


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2009 Sacramento, CA

IDO671 SWSIDO655 SWW IDO 655Xerpha SWWOR2050293 SWWOR2060324 SWWOR2040726 SWWKW05W02370 SWWCara ClubWA8047 Club JDUT9743-42 HRWIDO653 HRWIDO651 HWWAPB02-0081 HRS Bullseye10348W HWS RSI10348WBlanca Royale HWSBZ902-413W HWSBZ903-461W HWSBZ903-464W HWS

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

2010 Phoenix, AZ

WA8090 SWS DivaBZ604-002 SWSBZ6M06-1001 SWSIDO599 SWSIDO644 SWSOR2040726 SWWOR2060395 SWWID9364901A SWW BruneauKW006 SWWKW7003 HRWIDO658 HWW UI SilverIDO660 HWWSJ908-203W HWS

Overseas Varietal Analysis Program:Bitterroot SWWSkiles SWWORCF-102 SWWXerpha SWWUI Cataldo SWSCara Club


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2011 Seattle, WA

IDO686 SWSIDO687 SWSWA8092 SWW9616702A SWW03PN-107#3 SWW03PN-108#20 SWW03PN-108#21 SWWARS960277L SWWARS9700075-3C ClubARS970163-4C ClubIDO656 HRWWB Quake HRWEsperia HRWIDO835 HWWIDO702 HRSBZ906-491R HRSBZ906-491W HWS

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

2012 San Diego, CA

IDO669 SWSWA8124 SWSOR2070870 SWWOR2071628 SWWOR8047P94 SWWWA8134 SWW99-06202A SWWBZ26W07-436 SWWNSA2350A SWWWA8074 HRSB04-1418 HRS97S0621-05 HRSIDO862 HRSIDO694 HWSWA8118 HRWWA8119 HRW

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

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

Disclaimer: these lists are subject tocorrection; variety names may be added toexperimental line designations at future times


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Sample Variety Group Breeder Institution/Company Class 01 WA8074 1 Michael Pumphrey Washington State Univ. HRS 02 HANK* 1 Michael Pumphrey Washington State Univ. HRS 03 B04-1418 2 John Moffatt Syngenta/Agripro HRS 04 97S0621-05 2 John Moffatt Syngenta/Agripro HRS 05 AP BULLSEYE* 2 John Moffatt Syngenta/Agripro HRS 06 ID0862 3 Jianli Chen University of Idaho HRS 07 ID0694 3 Jianli Chen University of Idaho HWS 08 JEFFERSON* 3 Jianli Chen University of Idaho HRS 09 WA8119 4 Arron Carter Washington State Univ. HRW 10 BAUERMEISTER* 4 Arron Carter Washington State Univ. HRW 11 WA8118 5 Arron Carter Washington State Univ. HRW 12 FARNUM* 5 Arron Carter Washington State Univ. HRW 13 WA8124 6 Michael Pumphrey Washington State Univ. SWS 14 LOUISE* 6 Michael Pumphrey Washington State Univ. SWS 15 ID0669 7 Jianli Chen University of Idaho SWS 16 ALTURAS* 7 Jianli Chen University of Idaho SWS 17 OR2070870 8 Bob Zemetra Oregon State Univ. SWW 18 OR2071628 8 Bob Zemetra Oregon State Univ. SWW 19 OR8047P94 8 Bob Zemetra Oregon State Univ. SWW 20 SKILES* 8 Bob Zemetra Oregon State Univ. SWW 21 WA8134 9 Arron Carter Washington State Univ. SWW 22 STEPHENS* 9 Arron Carter Washington State Univ. SWW 23 99-06202a 10 Tom Kohler University of Idaho SWW 24 BRUNDAGE96* 10 Tom Kohler University of Idaho SWW 25 BZ26W07-436 11 Dale Clark Westbred SWW 26 WB456* 11 Dale Clark Westbred SWW 27 NSA2350A 12 Jean-Bruno Beaufume Limagrain Cereal Seeds SWW (LCS ARTDECO) 28 DIVA 13 OVA US Wheat Associates SWS 29 ORCF103 13 OVA US Wheat Associates SWW 30 XERPHA 13 OVA US Wheat Associates SWW 31 BRUNEAU 13 OVA US Wheat Associates SWW 32 GOETZE 13 OVA US Wheat Associates SWW 33 AP LEGACY 13 OVA US Wheat Associates SWW

*Denotes Check Variety

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WA8074 Hard Red Spring WA008074 is a broadly adapted hard red spring wheat with good stripe rust resistance, Hessian fly resistance, above average test weight, and excellent yield potential in high rainfall and irrigated production areas. WA008074 has similar maturity with superior stripe rust resistance, test weight, and yield performance compared to leading acreage HRS varieties in Washington State, including Hank, Jefferson, Kelse, Tara 2002, and WB926. Based on USDA-ARS regional testing and WSU Variety Testing, WA008074 has good yield adaptation across SE Washington, N Idaho and N Oregon. Full release of WA008074 will be proposed in February 2012. B04-1418 Hard Red Spring Buck Mataco (Buck Poncho / Buck Yapeyú) / Buck Biguá (Buck Palenque / Energia) made in La Dulce, Argentina in 1998 (cross # 280456). Hard Red Spring Wheat developed by the Jose Buck program in Argentina and subsequently tested and advanced in the USA by Syngenta Seeds, Inc. It has very good yield potential with heavy test weight and average protein. It is a semi-dwarf with good straw strength, medium-early maturity and white chaff. Good general disease resistance package with includes a very good tolerant reaction to current stripe rust races. It is susceptible to Hessian Fly. It’s best adapted to higher moisture zones of Eastern Washington, Northeastern Oregon and irrigated production in the southern Snake River region of Idaho. 97S0621-05 Hard Red Spring 97S0621-05 originated from the cross “B95-0136/CHISCAB#23. The pedigree of B95-0136 is “ANB/5/EREN/RAP/3/JAR//SON/KLRE/4/MAB/6/BOMB/LNI”. This line was an experimental spring wheat obtained from Jose Buck S.A. of Argentina. The pedigree of CHISCAB#23 is “THB/CEP7780//SUZG/WEAVER//NING8675”. This line was a Chinese wheat used for its fusarium head blight tolerance. It was provided as a germplasm source through the U.S. Scab Initiative in 1996. Hard Red Spring Wheat bred and developed by Syngenta Seeds, Inc. It has very good yield potential with heavy test weight and high protein. It is a tall semi-dwarf with good straw strength, medium-early maturity and white chaff. Good general disease resistance package with includes tolerant reaction to current stripe rust races and fusarium head blight. It has a heterozygous reaction to Hessian Fly. It is best adapted to dryland production in Eastern Washington, West-central Idaho and Northeastern Oregon.

Description of Test Varieties PNW WQC 2011 Crop Year

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ID0862 Hard Red Spring IDO862 hard red spring wheat (Triticum aestivum L.) was derived from a three-way cross ‘Hank’/‘JFSN’//IDO558. Yield and test weight of IDO862 were similar to ‘Clear White’ but significantly higher than Hank based on the mean data of 13 locations in the Western Regional Hard Spring Wheat Nurseries (WRHSWN) over two years of 2010 and 2011. IDO862 has resistance to Hessian Fly. The HTAP resistance to stripe rust (Puccinia striiformis Westend f. sp. tritici) in IDO862 was similar to Clear White in the WRHSWN and JFSN (Jefferson) in the EYT but significantly better than Hank in the WRHSWN. Bread baking quality of IDO862 was equivalent to Jefferson and ‘WestBread936’ in the Elite Yield Trials (YET) planted in Southern Idaho. IDO862 is shorter and earlier than Jefferson. IDO862 can be released in 2012 for both irrigation and rain-fed productions. ID0694 Hard White Spring IDO694 hard white spring wheat (Triticum aestivum L.) was derived from a cross ‘Blanca Grande’/‘Jerome’. IDO694 had good yield performance under irrigation and drought conditions, which is similar to the two parents. However, IDO694 is shorter than Jerome under irrigation and two to four days earlier than both parents under both irrigation and drought conditions. Test weight of IDO694 was similar to Blanco Grande but higher than Jerome under irrigation. Spike emergence and bread baking quality of IDO694 were similar to Klasic and Snowcrest, which are the two early maturity hard white spring wheat being widely grown in southern Idaho. IDO694 has seedling resistance to stripe rust (Puccinia striiformis Westend f. sp. tritici), which is similar to Blanco Grande but significantly better than Jerome, Klasic and Snowcrest. IDO694 can be released in 2012 for both irrigation and rain-fed productions and has potential to replace Klasic and Snowcrest in Southern Idaho. WA8119 Hard Red Winter WA8119-Hard red winter wheat with the pedigree Residence/WA7940. This is a later maturing line with excellent stripe rust resistance. It is similar to Bauermeister in plant height, test weight, and grain protein content. It has acceptable end-use quality similar to that of Bauermeister. It has a very high yield potential and is targeted toward the low to intermediate rainfall zones of Washington. The yield potential of this line decreases in the higher rainfall zones when lodging is significant as this line has weak straw. When lodging is not significant, it maintains a high yield potential. WA8118 Hard Red Winter WA8118-Hard red winter wheat with the pedigree Farnum/Hollis. This is an early maturing line with good stripe rust resistance. It is similar in height to Farnum, and has higher test weight than Farnum. It has good end-use quality attributes and contains the GPC-B1 gene for high grain protein content. Protein content is slightly higher than Farnum, which may in part contribute to its good end-use quality. It is adapted to the intermediate to low rainfall zones of Washington, although has shown high yield potential under irrigation.


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WA8124 Soft White Spring WA008124 is a broadly adapted soft white spring wheat with excellent resistance to stripe rust. WA008124 has improved race-specific, all-stage resistance to stripe rust compared to newly released varieties, as well as high-temperature, adult-plant resistance, offering dual pathways of protection to this disease. The break flour yield of this line exceeds all current SWS varieties based on testing to date. WA008124 may offer agronomic advantages to the producer through increased yield potential and improved stripe rust resistance, and to the milling and baking industry due to excellent end-product quality. WA008124 was approved for breeders seed increase in 2011; release of WA008124 will be considered after the 2012 crop year. IDO669 Soft White Spring IDO669 soft white spring wheat (Triticum aestivum L.) was derived from a cross ‘WA7806’/’Alturas’. IDO669 has good yield performance, high test weight, low PPO, and good HTAP resistance to stripe rust (Puccinia striiformis Westend f. sp. tritici), which is not significantly different from ‘Alturas’. However, IDO669 has significantly higher break flour yield and larger cookie diameter than Alturas. IDO669 is taller than Alturas (38 vs. 36 inches) and is adapted in rain-fed wheat areas of PNW. IDO669 can be released in 2012. OR2070870 Soft White Winter Pedigree – HILL/3/CER/YNH/HYS/4/CER/YMH/HYS/5/NSA94-2137 Attributes – Awned, short-statured, semi-dwarf line with broad adaptation, high yield potential, mid-season maturity, moderate stripe rust resistance, moderate Pseudocercosporella foot rot resistance (Pch2), moderate Cephalosporium stripe tolerance and good end-use quality. OR2071628 Soft White Winter Pedigree – WSQ910137/4/SMB/HN4//SPN/3/WTS//YMH/HYS/5/NSA99-0792/6/WSQ910137/4/ SMB /HN4//SPN/3/WTS//YMH/HYS Attributes – 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 and good end-use quality. OR8047P9 Soft White Winter Pedigree – Einstein/Tubbs Attributes – 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 and good end-use quality.


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WA8134 Soft White Winter WA8134-Soft white winter wheat with the pedigree J99C0009/Rod//J99C0009. The breeding lines J99C0009 has good Cephalosporium stripe resistance which is manifest in WA8134 based on field testing. It has average maturity, plant height, and test weight. It has good end-use quality similar to that of Eltan. Its highest yield potential is in the 16-20 inch rainfall zones of Washington, although it performs well in the higher rainfall zones as well. Along with C. stripe resistance, WA8134 also have very good stripe rust resistance. 99-06202A Soft White Winter 99-06202A (ID-B-96w / 10085-5) is a soft white winter wheat with excellent yield potential under moderate to high rain fed conditions and irrigation. It yields are similar to Bruneau under rain fed and irrigated. Its heading date is a bit earlier then Bruneau. It is about 1 inch shorter then Bruneau. It is resistant to current races of stripe rust and has excellent HTAP. It is Foot rot resistant and C stripe tolerant. BZ26W07-436 Soft White Winter BZ6W07-436 is a semi-dwarf, soft white winter wheat developed by WestBred/Monsanto from the cross “WestBred 470*2 / Cashup”. BZ6W07-436 is similar in height to WestBred 470 and is 1-2 inches shorter than WB 528 and is medium early in maturity. BZ6W07-436 is moderately resistant to the current Pacific Northwest races of stripe rust, leaf rust, and powdery mildew. BZ6W07-436 has shown higher yield compared to WestBred 470 and WB-528 in trials throughout the PNW over the last 3 years (2009-2011) and performs especially well in the high yield areas (150-170 bu/ac range). The test weight of BZ6W07-436 has averaged one pound per bushel more than WB-528, similar to WestBred 470. Based on limited data, the flour quality of BZ6W07-436 appears to be most similar to WestBred 470 (which is a stronger gluten type variety – i.e. a limited market variety). Breeder seed of BZ6W07-436 is being produced this year, and it is anticipated that Certified seed will be available in the fall of 2013. NSA2350A (LCS Artdeco) Soft White Winter 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 WQC 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. LCS Artdeco has high yield potential medium-short stature and medium-early maturity. It is best adapted to irrigated and high-rainfall production areas of SE Washington and NE Oregon. It is susceptible to Stripe Rust, however, and will require fungicide treatment in the event stripe rust is a threat to production. It has a good level of resistance to Septoria and to Fusarium Head Blight.


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Overseas Varietal Analysis study varieties: Diva Soft White Spring Diva is a spring common wheat released by Washington State University in 2010. It has a semi-dwarf growth habit with high levels of resistance to Hessian fly paired with high-temperature adult-plant resistance to stripe rust and was derived from the cross 'Treasure/Wawawai//Louise'. Diva is broadly adapted with the potential to be grown successfully in all production zones in eastern Washington. Diva provides an excellent option in the lower rainfall zones where low test weight from drought stress can be a concern. The heading date of WA8090 was 2 to 4 days later than those of Nick or Whit depending on location, and similar to Louise and Alpowa. Test weight averages of grain from Diva were similar to those of Alpowa and Nick, and significantly higher than those of Louise and Whit. Based on 49 site years of data since 2006, WA8090 is broadly adapted with grain yield potential equal to or better than Louise, Alpowa and Nick which are the most widely produced commercially available soft white spring varieties. Preliminary data indicate that the end-use quality of Diva is superior to Louise. Diva was developed under the state name WA8090. ORCF103 Soft White Winter ORCF-103 is a soft white common winter wheat released in 2008 by Oregon State University. It is a Clearfield variety, developed in collaboration with BASF, and released primarily for its utility in control of grassy weeds with application of BeyondTM herbicide. ORCF-103 was derived from the three-way cross ‘Eltan’/3/‘CV9804’// ‘OR939481’. It is best adapted to dryland wheat-growing regions in north-central Washington where ‘Eltan’ is commonly grown. It is also adapted to the larger dryland wheatgrowing regions in northeast Oregon and southeast Washington ORCF-103 is resistant to current races of stripe rust and is moderately resistant to pink snow mold, Fusarium crown rot (dryland foot rot), and Cephalosporium stripe. It is moderately susceptible to Septoria leaf blotch and susceptible to Pseudocercosporella strawbreaker (eyespot) foot rot. ORCF-103 is a winter wheat that requires vernalization to initiate flowering. The cold tolerance of ORCF-103 is similar to that of Eltan, Skiles, and Xerpha. ORCF-103 was released in 2008 and is protected under the Plant Variety Protection Act with the Title 5 option. ORCF-103 was released through Oregon State University’s nonexclusive CLEARFIELD variety licensing program.


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

Bruneau Soft White Winter A soft white common headed winter wheat released in 2010 by the University of Idaho. The pedigree of Bruneau is Dusty/WA7433/4/Lewjain/3/RDL/SU92//KAL/BB. Bruneau is a high yielding semi-dwarf soft white winter wheat adapted to intermediate to high rainfed/irrigated conditions in the Pacific Northwest. It has performed well in yield trials in Idaho and extension trials in Washington. Bruneau is intermediate in height and heading date with good resistance to stripe rust. Bruneau has good to excellent end-use quality and good SRC scores. In multi-location variety testing trials Bruneau has displayed excellent properties for grain, milling and baking. This is the first year of testing in the Overseas Varietal Analysis study. In 2011 not enough acres of Bruneau were produced to appear on state agricultural statistics. Goetze Soft White Winter A soft white common headed winter wheat released in 2007 by Oregon State University. Goetze is an awned, short-statured, facultative, semi-dwarf cultivar with high yield potential, early season maturity, moderate Septoria resistance and good end-use quality. Goetze is susceptible to winter damage and is susceptible to current races of stripe rust (Puccinia striiformis) found in the Pacific Northwest. In 2011 96,000 acres of Goetze were grown in Oregon, primarily in the high rainfall Willamette Valley area of the state. In addition, 1,900 acres of Goetze were grown in Washington; not enough Goetze was grown in Idaho to be listed on state agricultural statistics. In end-use quality testing Goetze has displayed an acceptable level of performance, similar to Stephens.


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AP Legacy Soft White Winter A soft white common headed winter wheat released in 2009 by AgriPro Wheat. For the 2011 harvest 13,800 acres of AP Legacy were grown in Washington and 24,000 acres in Idaho. AP Legacy was derived from a single F3 plant selection out of the cross: Stephens/Madsen//Rod. The final cross for AP Legacy was made in 1998 by Dr. C.J. Peterson, Oregon State University who made the population available to AgriPro Wheat in 1999. The plant selection based upon plant height, fertility and the absence of stripe rust was made in Matawa, Washington in 2000. The resulting F3:4 plant-row was advanced to preliminary trials in 2002 on the basis of uniform plant height, standability, fertility and the absence of stripe rust. The line was given the experimental designation OR F2 BC9800267-03 and was subsequently tested as a pure-line in replicated trials in 2003 and 2004. In 2004, 6 head rows were grown in Walla Walla, Washington and evaluated for phenotypic similarity. All six rows were grown in Cheney, Washington as individual progeny plots in 2005. One of the progeny plots was discarded for tall off-types. The remaining 5 plots were bulk harvested. AP Legacy is a soft white winter wheat developed by AgriPro Wheat, an operating unit of Syngenta Seeds, Inc. AP Legacy is a tall semidwarf variety and has white chaff at maturity. It has medium-early maturity and good straw strength. AP Legacy is best adapted to higher rainfall dryland production in Eastern Washington, West-central Idaho and Northeastern Oregon and dryland production along the Highway 2 corridor of Washington. AP Legacy is now susceptible to current prevalent races of stripe rust but has shown moderate resistance to dryland footrot and snow mold. AP Legacy has very high yield potential and has consistently rated “very good” in quality tests performed by Syngenta Seeds Wheat Quality Lab. AP Legacy has been rated ‘Most Desirable’ in Tri-State Preferred Varieties quality rankings for possessing exceptional milling and baking properties.


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Appendix 1 FLOW SHEET WQL MIAG MULTOMAT

Tempered Wheat

1 Bk

~V!JlP ,~

720 720 145 145 145 145

,II

F

2M

0 0 ~ 180 145 145 145 145 145

2 Bk . Grader

f/!Jt WJ ,IJ \,

700 129· 700 129 129 129 129 129 129 152 129 152 .

,,~ ,Iio

F F

3M

11M Redust

0 0 129 145 129 145 129 145 120 129 120 129 120 129

Sieve Cloth Openings in Microns.'

3 Bk 1 M

f/JJ W/Jp C0 ~I ~V 610 437 610 437 129 165 129 165 129 145 437 .145 -'If J ,v,

Bran F Break F Shorts

4M 5 M

0 0 120 120 120 107 107 107

0 0 360 360 107 107 107 107

L-

~

" ,~ ,1/ ,if ,i/ F F / F F F

~ ~ ,it Red Red. Dog Shorts

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Flour Milling Ash Curves

WA8074Cumulative

Stream Yield Ash Yield AshM2 28.9 0.22 28.9 0.22M1 15.4 0.26 44.3 0.24M1RD 3.9 0.34 48.3 0.25B2 8.0 0.42 56.3 0.27GR 2.7 0.47 59.0 0.28B1 6.2 0.53 65.2 0.30M3 6.7 0.55 71.9 0.33B3 3.5 0.83 75.4 0.35M4 3.2 0.87 78.6 0.37M5 1.0 1.69 79.6 0.39REDDOG 3.5 2.76 83.1 0.49REDSH 0.7 3.68 83.7 0.51BKSH 3.5 3.88 87.2 0.65BRAN 12.8 4.98 100.0 1.20

Whole Wheat Ash 1.28Break Flour Yield 17.7

Ash Curves PNW WQC 2011 Crop Year

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B04-1418 97S0621-05 BULLSEYECumulative Cumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1RD 3.0 0.24 3.0 0.24 M1RD 3.5 0.29 3.5 0.29 M1 9.4 0.32 9.4 0.32M2 25.9 0.25 28.9 0.25 M1 9.6 0.31 13.1 0.31 M1RD 3.0 0.36 12.5 0.33M1 8.9 0.25 37.8 0.25 M2 24.1 0.32 37.1 0.32 M2 23.9 0.38 36.4 0.36M3 10.9 0.36 48.7 0.28 B2 10.2 0.35 47.3 0.32 B1 5.6 0.42 42.0 0.37B2 5.3 0.38 54.0 0.29 B1 7.7 0.37 55.0 0.33 B2 9.5 0.44 51.5 0.38B1 5.3 0.39 59.4 0.30 GR 3.5 0.38 58.5 0.33 GR 3.6 0.46 55.1 0.39M4 5.9 0.42 65.3 0.31 M3 8.4 0.43 66.9 0.34 M3 9.4 0.48 64.5 0.40GR 2.3 0.44 67.6 0.31 B3 4.1 0.61 71.0 0.36 M4 4.5 0.65 69.0 0.42B3 4.4 0.63 72.0 0.33 M4 3.8 0.64 74.8 0.37 B3 3.3 0.78 72.4 0.43M5 2.1 0.78 74.1 0.34 M5 1.3 1.26 76.1 0.39 M5 1.8 1.18 74.1 0.45REDDOG 4.2 1.97 78.2 0.43 REDDOG 2.6 2.66 78.7 0.46 REDDOG 4.2 2.51 78.3 0.56BKSH 4.4 3.21 82.6 0.58 BKSH 3.4 3.72 82.1 0.60 BKSH 4.7 3.94 83.0 0.75REDSH 0.7 3.50 83.3 0.60 REDSH 0.4 3.80 82.6 0.62 REDSH 0.9 4.17 83.9 0.79BRAN 16.7 4.81 100.0 1.30 BRAN 17.4 5.55 100.0 1.48 BRAN 16.1 4.85 100.0 1.44

Whole Wheat Ash 1.34 Whole Wheat Ash 1.41 Whole Wheat Ash 1.41Break Flour Yield 15.0 Break Flour Yield 22.0 Break Flour Yield 19.9


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ID0862 IDO694 JEFFERSONCumulative Cumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 14.2 0.29 14.2 0.29 M1RD 3.2 0.35 3.2 0.35 M1 9.1 0.39 9.1 0.39M2 27.5 0.31 41.7 0.30 M2 24.3 0.36 27.5 0.36 M2 28.1 0.40 37.2 0.39M1RD 4.1 0.34 45.8 0.31 M1 9.4 0.36 37.0 0.36 M1RD 2.5 0.41 39.7 0.39M3 9.1 0.52 54.9 0.34 GR 4.4 0.41 41.4 0.36 B2 14.2 0.48 53.9 0.42GR 2.4 0.54 57.3 0.35 B2 11.4 0.41 52.8 0.37 B1 7.1 0.49 61.0 0.42B2 6.7 0.58 64.0 0.37 B1 6.3 0.44 59.0 0.38 GR 4.6 0.50 65.6 0.43B1 5.6 0.68 69.6 0.40 M3 8.5 0.57 67.6 0.41 M3 6.3 0.63 71.9 0.45B3 3.8 0.98 73.4 0.43 M4 3.8 0.75 71.3 0.42 B3 2.7 0.94 74.5 0.46M4 3.5 1.02 76.9 0.46 B3 3.4 0.82 74.7 0.44 M4 2.6 0.98 77.2 0.48M5 1.0 2.31 77.9 0.48 M5 1.3 1.60 76.0 0.46 M5 0.9 1.88 78.1 0.50REDDOG 3.4 3.38 81.3 0.60 REDDOG 2.9 2.81 78.9 0.55 REDDOG 2.1 3.93 80.2 0.59REDSH 0.7 4.36 82.1 0.63 BKSH 3.9 4.06 82.8 0.71 REDSH 0.5 4.35 80.8 0.61BKSH 4.0 4.41 86.0 0.81 REDSH 0.5 4.11 83.3 0.73 BKSH 3.4 4.55 84.1 0.77BRAN 14.0 5.79 100.0 1.50 BRAN 16.7 5.19 100.0 1.48 BRAN 15.9 5.75 100.0 1.56



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WA8119 BAUERMEISTERCumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM2 24.7 0.31 24.7 0.31 M1RD 2.7 0.30 2.7 0.30M1RD 2.8 0.33 27.5 0.31 M2 23.8 0.32 26.5 0.32M1 9.7 0.36 37.2 0.32 M1 9.8 0.32 36.3 0.32B1 6.9 0.40 44.1 0.34 B1 7.0 0.39 43.3 0.33B2 10.9 0.41 55.0 0.35 GR 4.4 0.40 47.8 0.34GR 3.7 0.42 58.8 0.35 B2 12.0 0.41 59.8 0.35M3 9.3 0.43 68.0 0.36 M3 8.9 0.44 68.6 0.36M4 4.1 0.52 72.1 0.37 M4 3.9 0.56 72.5 0.37B3 3.4 0.74 75.5 0.39 B3 3.5 0.71 76.0 0.39M5 1.6 1.28 77.1 0.41 M5 1.4 1.14 77.4 0.40REDDOG 4.4 1.67 81.6 0.48 REDDOG 3.2 1.90 80.6 0.46BKSH 3.5 3.16 85.1 0.59 BKSH 3.5 2.97 84.1 0.57REDSH 0.6 3.29 85.7 0.61 REDSH 0.5 3.15 84.6 0.58BRAN 14.3 3.79 100.0 1.06 BRAN 15.4 3.69 100.0 1.06

Whole Wheat Ash 1.11 Whole Wheat Ash 1.03Break Flour Yield 21.2 Break Flour Yield 22.5


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WA8118 FARNUMCumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 8.4 0.33 8.4 0.33 M1 8.9 0.30 8.9 0.30M1RD 2.9 0.33 11.3 0.33 M1RD 2.9 0.30 11.8 0.30M2 22.5 0.35 33.7 0.34 M2 22.7 0.30 34.4 0.30B2 11.2 0.38 44.9 0.35 B1 8.1 0.36 42.5 0.31B1 8.3 0.38 53.2 0.36 GR 4.1 0.37 46.6 0.31GR 4.1 0.39 57.4 0.36 B2 11.6 0.37 58.3 0.33M3 9.1 0.47 66.5 0.37 M3 8.3 0.40 66.6 0.34M4 4.3 0.62 70.7 0.39 M4 3.9 0.52 70.5 0.35B3 3.2 0.78 74.0 0.41 B3 3.6 0.66 74.1 0.36M5 1.8 1.25 75.7 0.43 M5 1.5 1.19 75.7 0.38REDDOG 4.1 1.95 79.8 0.50 REDDOG 3.7 1.92 79.3 0.45BKSH 4.1 3.16 83.9 0.63 BKSH 3.8 3.06 83.1 0.57REDSH 0.6 3.24 84.5 0.65 REDSH 0.6 3.19 83.7 0.59BRAN 15.5 3.91 100.0 1.16 BRAN 16.3 3.76 100.0 1.10



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WA8124 LOUISECumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield AshB1 12.1 0.23 12.1 0.23 B1 13.2 0.26 13.2 0.26M2 26.6 0.25 38.7 0.25 M1 11.3 0.27 24.4 0.26M1 6.6 0.25 45.3 0.25 M2 20.2 0.28 44.6 0.27B2 15.3 0.29 60.6 0.26 M1RD 2.3 0.32 46.9 0.27M1RD 2.2 0.30 62.8 0.26 GR 4.8 0.35 51.8 0.28GR 4.7 0.31 67.5 0.26 B2 13.0 0.35 64.8 0.29B3 3.4 0.55 70.9 0.28 B3 3.5 0.59 68.3 0.31M3 4.7 0.63 75.6 0.30 M3 5.3 0.65 73.5 0.33M4 1.4 1.38 77.0 0.32 M4 1.7 1.16 75.2 0.35M5 0.6 1.88 77.6 0.33 M5 0.7 1.96 75.9 0.37REDDOG 2.2 2.32 79.8 0.38 REDDOG 2.7 2.47 78.6 0.44BKSH 4.0 3.08 83.8 0.51 REDSH 0.5 3.08 79.1 0.45REDSH 0.3 3.24 84.1 0.52 BKSH 4.1 3.08 83.2 0.58BRAN 15.9 4.11 100.0 1.09 BRAN 16.8 3.67 100.0 1.10



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IDO669 ALTURASCumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 10.5 0.31 10.5 0.31 M1 10.4 0.33 10.4 0.33B1 11.3 0.32 21.8 0.31 M2 20.9 0.34 31.3 0.34M1RD 3.2 0.32 25.0 0.31 B1 8.3 0.36 39.6 0.34M2 20.6 0.34 45.6 0.33 M1RD 3.4 0.36 43.0 0.35B2 14.3 0.36 59.8 0.33 B2 18.7 0.37 61.7 0.35GR 5.8 0.38 65.7 0.34 GR 4.8 0.39 66.5 0.36B3 3.5 0.66 69.1 0.35 M3 6.0 0.63 72.5 0.38M3 5.9 0.66 75.0 0.38 B3 2.9 0.75 75.4 0.39M4 2.0 1.53 77.0 0.41 M4 2.1 1.29 77.5 0.42M5 0.8 2.23 77.8 0.43 M5 0.9 2.41 78.4 0.44REDDOG 2.3 3.01 80.1 0.50 REDDOG 2.1 3.09 80.5 0.51REDSH 0.4 3.73 80.5 0.52 REDSH 0.3 3.60 80.9 0.52BKSH 3.9 3.77 84.4 0.67 BKSH 3.5 3.68 84.4 0.66BRAN 15.6 4.85 100.0 1.32 BRAN 15.6 5.18 100.0 1.36



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OR2070870 OR2071628Cumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 13.8 0.26 13.8 0.26 B1 13.4 0.30 13.4 0.30M2 24.3 0.26 38.2 0.26 M1 10.4 0.32 23.9 0.31M1RD 3.5 0.27 41.6 0.26 M1RD 2.7 0.33 26.6 0.31B1 9.3 0.30 50.9 0.27 M2 19.6 0.34 46.2 0.32B2 11.1 0.31 62.0 0.28 B2 13.3 0.35 59.5 0.33GR 3.5 0.33 65.5 0.28 GR 4.9 0.37 64.4 0.33M3 6.1 0.55 71.6 0.30 B3 3.5 0.64 67.9 0.35B3 4.1 0.64 75.7 0.32 M3 4.8 0.79 72.7 0.38M4 2.2 1.28 77.9 0.35 M4 1.6 1.66 74.4 0.41M5 0.9 2.59 78.8 0.37 M5 0.7 2.60 75.1 0.43REDDOG 2.3 3.05 81.1 0.45 REDDOG 2.1 3.03 77.2 0.50BKSH 4.0 4.33 85.2 0.63 REDSH 0.3 3.60 77.5 0.51REDSH 0.4 4.43 85.6 0.65 BKSH 4.0 3.62 81.6 0.66BRAN 14.4 5.82 100.0 1.40 BRAN 18.4 4.59 100.0 1.39


OR8047P94 SKILESCumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield AshB1 11.1 0.19 11.1 0.19 M1 12.9 0.24 12.9 0.24B2 16.0 0.26 27.1 0.23 M2 23.1 0.27 36.0 0.26M1 12.3 0.28 39.4 0.24 B1 9.9 0.28 45.9 0.27M2 23.3 0.29 62.7 0.26 M1RD 3.0 0.28 48.8 0.27M1RD 2.6 0.30 65.3 0.26 GR 3.9 0.32 52.8 0.27GR 4.7 0.35 70.0 0.27 B2 12.9 0.33 65.7 0.28M3 4.9 0.65 74.9 0.29 M3 5.9 0.59 71.5 0.31B3 2.7 0.73 77.6 0.31 B3 3.5 0.65 75.1 0.32M4 1.6 1.54 79.1 0.33 M4 2.1 1.25 77.2 0.35M5 0.7 2.55 79.8 0.35 M5 0.8 2.41 78.0 0.37REDDOG 2.2 2.71 82.0 0.41 REDDOG 2.2 2.73 80.2 0.44REDSH 0.5 3.61 82.5 0.43 REDSH 0.3 3.47 80.5 0.45BKSH 3.5 3.78 86.0 0.57 BKSH 3.7 3.60 84.2 0.58BRAN 14.0 5.03 100.0 1.19 BRAN 15.8 4.99 100.0 1.28



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WA8134 STEPHENSCumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 12.2 0.27 12.2 0.27 B1 7.7 0.29 7.7 0.29M2 23.6 0.30 35.8 0.29 M1RD 3.6 0.29 11.3 0.29B1 9.6 0.32 45.3 0.30 M1 11.8 0.30 23.2 0.30B2 13.0 0.34 58.3 0.31 M2 24.5 0.30 47.6 0.30M1RD 3.1 0.34 61.4 0.31 B2 10.6 0.35 58.3 0.31GR 4.2 0.39 65.6 0.31 GR 4.0 0.35 62.3 0.31M3 6.4 0.56 72.0 0.33 M3 7.4 0.48 69.7 0.33B3 3.6 0.66 75.7 0.35 B3 3.2 0.68 72.9 0.34M4 1.9 0.99 77.6 0.37 M4 2.9 1.12 75.8 0.37M5 0.8 2.12 78.4 0.38 M5 1.1 2.08 76.9 0.40REDDOG 2.2 2.87 80.6 0.45 REDDOG 2.6 3.02 79.4 0.48BKSH 3.9 3.66 84.5 0.60 BKSH 4.2 3.86 83.6 0.65REDSH 0.5 3.80 85.0 0.62 REDSH 0.5 3.91 84.1 0.67BRAN 15.0 4.65 100.0 1.22 BRAN 15.9 4.82 100.0 1.33



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99-06202A BRUNDAGE96Cumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 10.2 0.26 10.2 0.26 B1 11.3 0.32 11.3 0.32M2 20.3 0.29 30.6 0.28 M1 10.1 0.33 21.4 0.32B1 10.1 0.31 40.6 0.29 M1RD 2.7 0.35 24.1 0.33M1RD 3.4 0.32 44.0 0.29 M2 19.9 0.36 44.0 0.34GR 5.7 0.36 49.7 0.30 B2 15.2 0.38 59.2 0.35B2 12.8 0.37 62.6 0.31 GR 5.3 0.38 64.4 0.35B3 3.6 0.61 66.2 0.33 M3 5.7 0.66 70.1 0.38M3 6.3 0.62 72.5 0.36 B3 3.8 0.67 73.9 0.39M4 2.4 1.04 74.9 0.38 M4 2.2 1.26 76.1 0.42M5 1.1 1.96 76.0 0.40 M5 0.8 2.12 76.9 0.44REDDOG 2.6 2.71 78.6 0.47 REDDOG 2.4 2.99 79.4 0.52BKSH 4.5 3.66 83.0 0.65 REDSH 0.7 3.84 80.1 0.55REDSH 0.7 3.74 83.7 0.67 BKSH 4.8 3.98 84.9 0.74BRAN 16.3 4.45 100.0 1.29 BRAN 15.1 4.87 100.0 1.36



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BZ26W07-436 WB456Cumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 9.8 0.34 9.8 0.34 M1 12.0 0.28 12.0 0.28M1RD 3.3 0.36 13.1 0.35 M2 24.7 0.32 36.7 0.31M2 21.1 0.37 34.2 0.36 M1RD 3.6 0.35 40.3 0.31B1 10.2 0.37 44.4 0.36 B1 8.1 0.36 48.4 0.32B2 12.7 0.40 57.1 0.37 B2 13.1 0.40 61.5 0.34GR 4.6 0.42 61.7 0.38 GR 4.5 0.41 65.9 0.34M3 7.3 0.67 69.0 0.41 M3 6.9 0.65 72.9 0.37B3 3.4 0.93 72.3 0.43 B3 2.8 0.95 75.6 0.39M4 2.9 1.12 75.3 0.46 M4 2.0 1.70 77.6 0.43M5 1.3 2.15 76.6 0.49 M5 0.8 2.27 78.5 0.45REDDOG 3.8 2.93 80.3 0.60 REDSH 0.6 3.18 79.1 0.47REDSH 0.7 4.09 81.1 0.63 REDDOG 3.1 4.27 82.2 0.61BKSH 4.4 4.26 85.5 0.82 BKSH 3.7 4.52 85.9 0.78BRAN 14.5 5.41 100.0 1.49 BRAN 14.1 5.71 100.0 1.48



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NSA2350ACumulative

Stream Yield Ash Yield AshM1 9.0 0.32 9.0 0.32B1 11.1 0.33 20.1 0.32B2 12.2 0.34 32.2 0.33M2 20.0 0.35 52.2 0.34M1RD 3.0 0.36 55.3 0.34GR 5.5 0.38 60.8 0.34M3 6.8 0.59 67.6 0.37B3 3.6 0.67 71.2 0.38M4 2.7 1.00 73.9 0.41M5 1.1 1.73 75.0 0.43REDDOG 3.1 2.54 78.1 0.51BKSH 4.2 3.84 82.3 0.68REDSH 0.5 3.85 82.8 0.70BRAN 17.2 4.81 100.0 1.41

Whole Wheat Ash 1.52Break Flour Yield 26.9


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DIVA ORCF103 XERPHACumulative Cumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 12.5 0.27 12.5 0.27 M1 9.2 0.30 9.2 0.30 M1 12.5 0.29 12.5 0.29M2 20.4 0.28 32.9 0.28 M2 16.3 0.33 25.5 0.32 M1RD 3.2 0.31 15.6 0.30M1RD 3.1 0.29 36.0 0.28 M1RD 3.5 0.35 29.0 0.32 M2 20.8 0.32 36.5 0.31B1 11.3 0.29 47.3 0.28 B1 9.4 0.36 38.4 0.33 B1 9.0 0.32 45.5 0.31B2 13.8 0.33 61.1 0.29 B2 14.9 0.38 53.3 0.35 B2 11.8 0.34 57.3 0.32GR 4.2 0.36 65.3 0.30 GR 4.9 0.40 58.3 0.35 GR 4.1 0.36 61.3 0.32B3 3.9 0.71 69.2 0.32 M3 7.8 0.54 66.1 0.37 M3 7.4 0.48 68.7 0.34M3 5.2 0.71 74.4 0.35 B3 3.4 0.67 69.5 0.39 B3 3.3 0.66 72.1 0.35M4 1.7 1.39 76.1 0.37 M4 3.4 0.75 73.0 0.40 M4 2.8 0.67 74.9 0.37M5 0.8 2.21 76.9 0.39 M5 1.5 1.24 74.4 0.42 M5 1.1 1.43 76.1 0.38REDDOG 2.9 2.81 79.9 0.48 REDDOG 4.4 2.07 78.8 0.51 REDDOG 3.3 2.64 79.3 0.47REDSH 0.7 3.62 80.6 0.51 BKSH 4.5 3.44 83.3 0.67 BKSH 4.0 3.53 83.3 0.62BKSH 4.3 3.94 84.8 0.68 REDSH 0.8 3.51 84.1 0.70 REDSH 0.7 3.55 84.0 0.64BRAN 15.2 4.72 100.0 1.29 BRAN 15.9 4.49 100.0 1.30 BRAN 16.0 4.42 100.0 1.25



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BRUNEAU GOETZE LEGACYCumulative Cumulative Cumulative

Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash Stream Yield Ash Yield AshM1 10.9 0.24 10.9 0.24 M1 10.9 0.35 10.9 0.35 M1 13.2 0.25 13.2 0.25M1RD 3.8 0.27 14.7 0.25 B1 10.6 0.36 21.5 0.36 M2 24.6 0.29 37.8 0.28M2 21.0 0.27 35.7 0.26 M2 20.3 0.40 41.8 0.38 B1 10.5 0.29 48.3 0.28B1 9.8 0.28 45.5 0.27 M1RD 3.2 0.43 45.0 0.38 B2 10.4 0.29 58.7 0.28GR 4.8 0.29 50.3 0.27 B2 12.1 0.47 57.0 0.40 M1RD 2.9 0.30 61.6 0.28B2 13.8 0.32 64.1 0.28 GR 4.9 0.50 61.9 0.41 GR 4.1 0.34 65.7 0.29M3 6.6 0.50 70.7 0.30 M3 6.5 0.81 68.4 0.45 M3 6.0 0.58 71.7 0.31B3 3.4 0.61 74.1 0.32 B3 3.0 1.02 71.4 0.47 B3 3.3 0.60 75.0 0.32M4 2.1 1.03 76.2 0.34 M4 2.6 1.20 74.0 0.50 M4 1.6 1.14 76.6 0.34M5 0.9 1.55 77.1 0.35 M5 1.2 2.01 75.2 0.52 M5 0.7 2.17 77.4 0.36REDDOG 2.9 2.50 80.0 0.43 REDDOG 4.4 3.33 79.6 0.67 REDDOG 2.7 2.79 80.1 0.44REDSH 0.7 3.46 80.6 0.45 REDSH 1.1 4.13 80.7 0.72 BKSH 3.7 3.52 83.8 0.58BKSH 4.0 3.48 84.7 0.59 BKSH 4.8 4.22 85.5 0.92 REDSH 0.8 3.61 84.6 0.61BRAN 15.3 4.65 100.0 1.22 BRAN 14.5 5.24 100.0 1.54 BRAN 15.4 4.63 100.0 1.23



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USDA Federal Grain Inspection Service Olympia, Washington

Sample Group Variety Class Determination

1 1 WA8074 HRS

2 1 HANK HRS

3 2 B04‐1418 HRS

4 2 97S0621‐05 HRS

5 2 BULLSEYE HRS

6 3 ID0862 HRS

7 3 IDO694 HDWH

8 3 JEFFERSON HRS

9 4 WA8119 HRW

10 4 BAUERMEISTER HRW

11 5 WA8118 HRS

12 5 FARNUM HRW

13 6 WA8124 SWH

14 6 LOUISE SWH

15 7 IDO669 SWH

16 7 ALTURAS SWH

17 8 OR2070870 SWH

18 8 OR2071628 SWH

19 8 OR8047P94 SWH

20 8 SKILES SWH

21 9 WA8134 SWH

22 9 STEPHENS SWH

23 10 99‐06202A SWH

24 10 BRUNDAGE96 SWH

25 11 BZ26W07‐436 SWH

26 11 WB456 SWH

27 12 NSA2350A SWH

GIPSA Federal Grain Inspection Service Classification Report PNW WQC 2011 Crop Year

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ConAgra Grain Processing Company Omaha, Nebraska

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

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WA8074 HRS 1 1 Bread 8 6 7

HANK HRS 1 2 Bread 6 5 5

B04-1418 HRS 2 3 Bread 4 strong mix 9 excellent internals 6 good blending wheat

97S0621-05 HRS 2 4 Bread 4 strong mix 7 6 good blending wheat

BULLSEYE HRS 2 5 Bread 4 strong mix 5 4 good blending wheat

ID0862 HRS 3 6 Bread 5 strong mix 4 4

IDO694 HWS 3 7 Bread 4 strong mix 7 excellent internals 6 good blending wheat

JEFFERSON HRS 3 8 Bread 6 7 good internals 7

WA8119 HRW 4 9 Bread 6 6 excellent internals 6

BAUERMEISTER HRW 4 10 Bread 9 5 6

WA8118 HRW 5 11 Bread 5 strong mix 7 6 good blending wheat

FARNUM HRW 5 12 Bread 9 4 6

WA8124 SWS 6 13 Cookie 9 9 good cookie and SRC ratios

LOUISE SWS 6 14 Cookie 7 7 good cookie and SRC ratios

IDO669 SWS 7 15 Cookie 8 8 good cookie and SRC ratios

ALTURAS SWS 7 16 Cookie 6 6

OR2070870 SWW 8 17 Cookie 5 5

OR2071628 SWW 8 18 Cookie 6 6

OR8047P94 SWW 8 19 Cookie 6 6

SKILES SWW 8 20 Cookie 6 6

WA8134 SWW 9 21 Cookie 6 6

STEPHENS SWW 9 22 Cookie 5 5 poor SRC ratio poor lactic SRC

99-06202A SWW 10 23 Cookie 6 6

BRUNDAGE96 SWW 10 24 Cookie 6 6

BZ26W07-436 SWW 11 25 Cookie 6 6

WB456 SWW 11 26 Cookie 5 5poor cookie and SRC ratio, dark cookie color poor lactic SRC

NSA2350A SWW 12 27 Cookie 4 4 poor cookie ratio

DIVA SWS 13 28 Cookie 6 6

ORCF103 SWW 13 29 Cookie 6 6

XERPHA SWW 13 30 Cookie 4 4 poor cookie and SRC ratios poor lactic SRC

BRUNEAU SWW 13 31 Cookie 7 7 good cookie ratio

GOETZE SWW 13 32 Cookie 4 4 poor cookie and SRC ratios poor lactic SRC

LEGACY SWW 13 33 Cookie 5 5

ConAgra Grain Processing Company End-Product Evaluation Form PNW WQC 2011 Crop Year

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Bay State Milling Winona, Minnesota




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WA8074 HRS 1 1 7 Liked 7 Liked 7 Liked

HANK HRS 1 2 7 Liked 8 Liked 7 Liked

B04-1418 HRS 2 3 8 Liked 8 Liked 8 Liked

97S0621-05 HRS 2 4 8 Liked 7 Liked 8 Liked

BULLSEYE HRS 2 5 7 Liked 6 Marginal 6 Marginal

ID0862 HRS 3 6 7 Liked 7 Liked 8 Liked

IDO694 HWS 3 7 7 Liked 7 Liked 6 Marginal

JEFFERSON HRS 3 8 4 Very tacky out of bowl 6 Marginal 6 Disliked Tacky throughout process

WA8119 HRW 4 9 7 Liked 8 Liked 7 Liked

BAUERMEISTER HRW 4 10 7 Liked 8 Liked 7 Liked

WA8118 HRW 5 11 8 Liked 7 Liked 8 Liked

FARNUM HRW 5 12 6 Slightly tacky out of bowl 7 Liked 7 Liked

Bay State Milling End-Product Evaluation

PNW WQC 2011 Crop Year

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Cereal Food Processors Ogden, Utah

220 W. 30th Street - Ogden, Utah 84405

Samp Flour Analyses Farinograph# Variety Class TW FN Mst Pro Ash Abs Arr Peak MTI Stab13 WA 8124 SWS 63.6 329 12.6 7.10 0.34 50.1 0.5 1.0 117 1.6

Evaluation/comments Low protein and absorption, low stability14 LOUISE SWS 62.6 347 13.3 7.20 0.38 50.0 0.5 1.2 105 1.5

Evaluation/comments Low protein and absortion, low stability15 ID 0689 SWS 63.6 336 13.1 10.10 0.43 53.0 0.5 2.0 75 4.0

Evaluation/comments High protein16 ALTURAS SWS 62.3 323 12.9 9.90 0.43 54.0 1.0 3.0 100 4.0

Evaluation/comments High protein, somewhat low FN17 OR- 2070870 SWW 63.8 336 12.6 8.60 0.39 57.3 0.5 1.5 110 3.0

Evaluation/comments High absorption18 OR -2071628 SWW 61.6 363 12.7 7.70 0.39 53.7 0.5 1.2 150 2.0

Evaluation/comments Fairly low protein, high MTI19 OR- 8047P94 SWW 63.6 363 13.1 8.50 0.39 53.0 0.5 1.5 85 4.0

Evaluation/comments20 SKILES SWW 64.7 362 12.9 8.50 0.37 54.2 1.0 1.7 103 2.6

Evaluation/comments21 WA -8134 SWW 62.1 356 12.8 8.00 0.39 55.9 0.5 1.2 120 2.5

Evaluation/comments Somewhat high absorption22 STEPHENS SWW 62.6 359 12.8 8.30 0.38 53.9 0.5 1.7 128 2.0

Evaluation/comments23 99-06202A SWW 60.4 365 12.8 8.50 0.39 55.5 0.5 1.5 110 3.0

Evaluation/comments24 BRUNDAGE 96 SWW 60.1 369 13.3 8.40 0.43 51.8 0.5 1.4 130 2.0

Evaluation/comments Somewhat low absorption, high MT25 BZ26W07-436 SWW 63.8 380 12.9 8.70 0.48 51.8 0.5 1.5 75 4.1

Evaluation/comments Somewhat low absorption 26 WB456 SWW 63.8 383 12.7 9.50 0.47 54.9 0.5 1.4 150 1.3

Evaluation/comments27 NSA 2350A SWW 59.7 346 12.5 8.40 0.43 53.5 0.5 1.2 90 4.5

Evaluation/comments28 DIVA SWS 66.3 379 12.7 8.60 0.40 54.5 0.5 3.5 90 4.0

Evaluation/comments Somewhat late peak29 DRCF103 SWW 62.4 375 13.2 8.90 0.44 53.4 0.5 1.7 50 5.7

Evaluation/comments Somewhat long stability and low MTI30 XERPHA SWW 63.4 366 13.1 7.60 0.42 57.5 0.5 1.0 110 2.5

Evaluation/comments Fairly low protein, high absorption31 BRUNEAU SWW 63.2 363 13.2 7.80 0.37 53.0 0.5 1.4 111 2.4

Evaluation/comments32 GOETZE SWW 61.9 399 12.9 7.80 0.57 53.2 0.5 1.3 114 1.9

Evaluation/comments High ash33 LEGACY SWW 62.0 338 13.3 7.90 0.38 55.0 0.5 1.0 120 2.0

Evaluation/comments

Somewhat high protein, high MTI, low stability

Cereal Food Processors Raw Laboratory Data -- Softs PNW WQC 2011 Crop Year

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220 W. 30th Street - Ogden, Utah 84405

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 WA8074 HRS 63.1 357 11.9 12.10 0.46 60.7 2.3 7.6 30 14.1 60.0 25.0 6.0 Tight, Tight 2853 4 7 7 5 7

Bake Method: SDSEvaluation/Comments: Tight, consistent, smooth grain, average volume

2 Hank HRS 60.4 356 12.1 11.50 0.45 59.5 2.2 7.7 20 20.0 60.0 25.0 2.0 Bucky, Bucky 2927 6 8 7 6 8Bake Method: SDS

Evaluation/Comments: Extremely strong dough, very good crumb color, very tight, consistent grain3 BO4- 1418 HRS 64.3 356 14.9 12.70 0.35 64.1 2.7 16.7 10 20.0 64.0 25.0 2.0 Bucky, Bucky 2883 5 6 6 5 6.5

Bake Method: SDSEvaluation/Comments: Extremely strong dough, slightly open, variable grain, average volume

4 9750621- 05 HRS 64.4 484 14.6 14.40 0.39 66.2 2.0 5.0 20 20.0 66.0 25.0 2.0 Bucky, Bucky 2809 4 7 6 4 6Bake Method: SDS

Evaluation/Comments: Extremely strong dough, fairly tight, streaky grain, marginal volume5 Bulls Eye HRS 64.3 445 14.0 12.90 0.46 64.0 1.5 8.0 5 20.0 64.0 25.0 2.0 Bucky, Bucky 2780 4 7 7 3 5.5

Bake Method: SDSEvaluation/Comments: Extremely strong dough, tight, streaky, variable grain, low volume

6 ID0862 HRS 61.2 345 11.1 14.00 0.50 63.4 2.8 8.0 15 20.0 63.4 2.8 2.0 Bucky, Bucky 2956 6 7 6 7 7Bake Method: SDS

Evaluation/Comments: Very strong dough,white crumb color, sl. Variable, sl. Coarse grain7 ID0694 HWS 62.0 418 13.9 13.30 0.48 67.6 16.7 23.7 5 25.0 66.0 25.0 2.0 Bucky, Bucky 3104 6 5 5 9 5.5

Bake Method: SDSEvaluation/Comments: Extremely strong dough, white crumb color, streaky grain, excellent volume

8 Jefferson HRS 61.8 401 13.5 12.10 0.58 61.8 4.1 8.5 20 17.0 61.0 23.0 6.0 Slack, Slack 2897 5 4 4 5 4Bake Method: SDS

Evaluation/Comments: Very open, thick cell walls, very irregular, harsh grain, average volume9 WA 8119 HRW 64.1 366 14.0 10.60 0.44 63.3 1.0 8.5 25 20.0 63.0 25.0 5.0 Dry, Sl. Tight 2868 3 5 5 5 5.5

Bake Method: SDSEvaluation/Comments: Open, irregular, coarse grain, average volume

10 Bauermeister HRW 63.9 396 14.2 10.40 0.42 63.8 3.0 10.0 10 17.0 63.0 15.0 4.0 Runny, Runny 2692 4 3 3 1 2Bake Method: SDS

Evaluation/Comments: Extremely open, extremely irregular, harsh grain, very low volume11 WA-8118 HRW 63.8 387 14.0 13.40 0.41 63.1 2.0 9.7 17 17.7 63.0 25.0 2.0 Bucky, Bucky 2692 3 5 4 1 4

Bake Method: SDSEvaluation/Comments: Open, thick cell walls, very irreular, harsh grain, very low volume

12 FARNCM HRW 63.4 343 14.0 11.90 0.39 63.1 2.5 5.0 45 10.5 63.0 14.0 5.0 Runny, Runny 2292 2 2 2 1 1.5Bake Method: SDS

Evaluation/Comments: Very yellow crumb color, extremely open, very irregular, harsh grain, extremely low volume

Crumb

Cereal Food Processors Raw Laboratory Data -- Hards PNW WQC 2011 Crop Year

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AgriPro Wheat Berthoud, Colorado



Variety Class GrpSample

# Product Dough

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WA8074 HRS 1 1 Bread 4 Sticky Dough 5.5 Sl below Average Grain/Average Color/Poor loaf Vol 4 Poor Quality Bread Higher Protein than ck

HANK HRS 1 2 Bread 5 Sticky Dough 6 Average Grain/Average Color/Poor Loaf Vol 5 Liked the Ck better

B04-1418 HRS 2 3 Bread 9 Very Nice Dough 6.5 Nice Grain/Good Color/Good Loaf Vol 7 Baked well for lower protein Stronger Gluten

97S0621-05 HRS 2 4 Bread 9 Very Nice Dough 6.5 Nice Grain/Good Color/Good Loaf Vol 8 Nice overall Quality, Best bake of all 2011 Exc protein, Stronger Gluten

BULLSEYE HRS 2 5 Bread 9 Very Nice Dough 5.5 Sl below Average Grain/Poor Color/Good loaf Vol 7 Sl long mix time, Stronger Gluten

ID0862 HRS 3 6 Bread 9 Very Nice Dough (SL Better then the Check) 5 Poor Grain/Poor Color/Poor loaf Vol 6 Equal to ck Good protein but low loaf vol

IDO694 HWS 3 7 Bread 9 Very Nice Dough (SL Better then the Check) 6.5 Nice Grain/Good Color/Good Loaf Vol 7 Baked well for lower protein, best of set Hrd? (soft)

JEFFERSON HRS 3 8 Bread 8 Nice Dough 5.5 Sl below Average Grain/Average Color/Good loaf Vol 6 Higher Ash

WA8119 HRW 4 9 Bread 7 Good to Average Dough (Better then Check) 6 Average Grain/Average Color/Good Loaf Vol 6 Better than ck unacceptable protein, sl higher abs

BAUERMEISTER HRW 4 10 Bread 6 Average Dough 5.5 Sl below Average Grain/VPoor Color/Poor loaf Vol 5 Poor Quality unacceptable protein, short and weak mixo

WA8118 HRW 5 11 Bread 5 Sticky Dough (Better then Check) 5 Poor Grain/Poor Color/OK loaf Vol 4 Poor Quality, better than ck Hrd? (soft) Higher prot than ck

FARNUM HRW 5 12 Bread 4 Very sticky Dough 4.5 Very Poor Grain/VPoor Color/Good loaf Vol 3 Very Poor Overall Quality Short and weak mixo

WA8124 SWS 6 13 Sugar Snap Cookie 6 All dough felt good and the same 7 Very good cookie 7 Nice Good SRC, Sl higher LA

LOUISE SWS 6 14 Sugar Snap Cookie 6 " 9 Excellent cookie 9 Better than exp, best bake of all 2011 Good SRC, Sl higher LA

IDO669 SWS 7 15 Sugar Snap Cookie 6 " 5 Average cookie 6 Slightly better than ck(better spread) Good SRC, Sl higher LA

ALTURAS SWS 7 16 Sugar Snap Cookie 6 " 5 Average cookie 6 Good SRC, Sl higher LA

OR2070870 SWW 8 17 Sugar Snap Cookie 6 " 6 Slightly above average cookie 6 Nice grp overall Very good SRC

OR2071628 SWW 8 18 Sugar Snap Cookie 6 " 6 Slightly above average cookie 6 Very good SRC

OR8047P94 SWW 8 19 Sugar Snap Cookie 6 " 7 Good cookie 7 Very good SRC

SKILES SWW 8 20 Sugar Snap Cookie 6 " 7 Good cookie 7 Very good SRC

WA8134 SWW 9 21 Sugar Snap Cookie 6 " 5 Smaller but acceptable tgrain 5 Good SRC

STEPHENS SWW 9 22 Sugar Snap Cookie 6 " 7 Very good cookie 7 Liked the Ck better Good SRC

99-06202A SWW 10 23 Sugar Snap Cookie 6 " 7 Very good cookie 7

BRUNDAGE96 SWW 10 24 Sugar Snap Cookie 6 " 7 Very good cookie, Nice spread 8 Liked the Ck better Better SRC than exp

BZ26W07-436 SWW 11 25 Sugar Snap Cookie 6 " 5 Average cookie 6 Slightly better than ck(better spread)

WB456 SWW 11 26 Sugar Snap Cookie 6 " 5 Smaller but acceptable tgrain 5 Good low SRC, Very LOW LA

NSA2350A SWW 12 27 Sugar Snap Cookie 6 " 3 Smaller with poor tgrain 3 Poor Cookie Acceptable SRC, High SUC

DIVA SWS 13 28 Sugar Snap Cookie 6 " 5 Average Tgrain, nice spread 6 Good SRC, Sl higher LA

ORCF103 SWW 13 29 Sugar Snap Cookie 6 " 5 Average cookie 5 Good SRC, Sl higher LA

XERPHA SWW 13 30 Sugar Snap Cookie 6 " 5 Smaller but acceptable tgrain 3 High H20 SRC

BRUNEAU SWW 13 31 Sugar Snap Cookie 6 " 5 Average Tgrain, nice spread 6

GOETZE SWW 13 32 Sugar Snap Cookie 6 " 5 Smaller but acceptable tgrain 3 High H20 SRC, High ASH

LEGACY SWW 13 33 Sugar Snap Cookie 6 " 4 Average spread but poor tgrain 5

Syngenta End-Product Evaluation PNW WQC 2011 Crop Year

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LABNO

NIR FLR PROT14

NIR Norris FLRHARD

NIR FLRM% H2O SC SUC LA

LA/(SC+SUC) 9=exc

C diam

T Grain

13 WA8124 SWS 6 6.8 41 12.5 52 65 85 102 0.68 crackers 17.5 714 LOUISE SWS 6 7.1 62 13.2 54 71 88 102 0.64 crackers 17.8 915 IDO669 SWS 7 10.2 41 12.8 54 68 93 107 0.66 crackers 17.2 516 ALTURAS SWS 7 9.6 51 12.8 53 67 93 102 0.64 crackers 17.0 517 OR2070870 SWW 8 8.9 77 12.5 53 63 86 84 0.56 17.0 618 OR2071628 SWW 8 7.5 42 12.5 53 67 88 82 0.53 17.0 619 OR8047P94 SWW 8 8.2 61 12.9 53 67 89 96 0.62 17.2 720 SKILES SWW 8 8.5 60 12.8 54 67 89 92 0.59 17.2 721 WA8134 SWW 9 7.8 59 12.5 55 70 89 84 0.53 16.8 522 STEPHENS SWW 9 8.4 68 12.6 55 70 91 75 0.47 17.2 723 99-06202A SWW 10 8.4 50 12.8 54 74 93 90 0.54 17.3 724 BRUNDAGE96 SWW 10 8.5 51 13.1 53 67 90 85 0.54 17.6 725 BZ26W07-436 SWW 11 8.8 62 12.8 55 70 92 88 0.54 17.0 526 WB456 SWW 11 9.6 81 12.6 54 67 87 61 0.40 16.8 527 NSA2350A SWW 12 8.3 36 12.6 55 71 108 96 0.54 16.4 328 DIVA SWS 13 8.6 58 12.2 54 67 87 100 0.65 crackers 17.4 529 ORCF103 SWW 13 9.0 46 13.1 53 68 94 101 0.63 crackers 17.0 530 XERPHA SWW 13 7.6 68 12.9 58 73 93 81 0.49 16.6 531 BRUNEAU SWW 13 7.9 49 13.0 54 71 89 93 0.58 17.4 532 GOETZE SWW 13 8.0 67 12.9 58 68 94 72 0.45 16.5 533 LEGACY SWW 13 7.9 65 13.2 54 70 88 93 0.59 17.0 4

9=excNIR FLR PROT14

NIR Norris FLRHARD

NIR FLRM%

Pk Time

Pk Ht

MixoAbs TR

Bake Abs

BakeMixTime

Loaf Vol Grain Tex Color

Pred Loaf

PredLoafDiff

1 WA8074 HRS 1 12.5 122 11.9 3 4.9 64.2 6 63.0 2.7 880 5.5 6 7 953 -732 HANK HRS 1 11.8 118 11.9 3.75 4.6 63.5 4 63.0 3.37 810 6 6 7 907 -973 B04-1418 HRS 2 12.8 130 14.9 4.75 4.9 63 4 63.0 3.42 985 6.5 7 8 972 134 97S0621-05 HRS 2 14.5 134 14.6 4 5.1 64.7 3 64.5 2.95 1115 6.5 8 8 1083 335 BULLSEYE HRS 2 13.3 133 13.9 5 4.8 66.3 3 66.0 4.29 1035 5.5 7 6 1005 316 ID0862 HRS 3 14.3 144 10.9 4 5.1 67.6 4 67.5 3.58 1030 5 7 6 1070 -407 IDO694 HWS 3 13.5 109 13.9 3.5 5.2 65.6 3.5 65.5 3.39 1120 6.5 8 8 1018 1038 JEFFERSON HRS 3 12.2 128 13.5 3.5 4.9 63 4.5 63.0 3.24 1010 5.5 7 7 933 779 WA8119 HRW 4 10.8 125 14.0 4 4.8 62.3 4.5 62.0 3.7 860 6 7 7 842 1810 BAUERMEISTER HRW 4 10.7 116 14.1 2.5 4.7 61 7 61.0 2.94 825 5.5 6 5 836 -1111 WA8118 HRW 5 13.6 133 14.0 3.5 5 67 4 67.0 2.86 1025 5 7 6 1024 112 FARNUM HRW 5 11.6 127 14.1 2.25 5 62.5 7.5 62.5 2.12 920 4.5 6 5 894 26

Syngenta Raw Laboratory Data PNW WQC 2011 Crop Year

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- 38 -

ADM Milling Overland Park, Kansas

1 poor 1 poor 1 poor

Q 1 Q 2 Q 3

Variety Class Group Sample# Product Dou

gh/B

atte

r R

atin

g

End

-Pro

duct

Per

form

ance

Ove

rall

Acc

epta

bilit

y

WA8074 HRS 1 1 8 8 8

HANK HRS 1 2 8 7 8

B04-1418 HRS 2 3 6 7 7

97S0621-05 HRS 2 4 6 7 7

BULLSEYE HRS 2 5 6 7 7

ID0862 HRS 3 6 6 7 7

IDO694 HWS 3 7 7 8 7

JEFFERSON HRS 3 8 9 9 9

WA8119 HRW 4 9 8 9 8

BAUERMEISTER HRW 4 10 8 8 8

WA8118 HRW 5 11 8 8 8

FARNUM HRW 5 12 1 1 1

WA8124 SWS 6 13 7 9 8

LOUISE SWS 6 14 7 9 8

IDO669 SWS 7 15 7 7 7

ALTURAS SWS 7 16 7 7 7

OR2070870 SWW 8 17 7 7 7

OR2071628 SWW 8 18 7 7 7

OR8047P94 SWW 8 19 8 9 8

SKILES SWW 8 20 8 9 8

WA8134 SWW 9 21 8 9 8

STEPHENS SWW 9 22 8 6 7

99-06202A SWW 10 23 8 8 8

BRUNDAGE96 SWW 10 24 8 8 8

BZ26W07-436 SWW 11 25 8 8 8

WB456 SWW 11 26 8 7 7

NSA2350A SWW 12 27 8 6 6

DIVA SWS 13 28 7 9 9

ORCF103 SWW 13 29 8 7 7

XERPHA SWW 13 30 8 7 7

BRUNEAU SWW 13 31 8 8 8

GOETZE SWW 13 32 8 6 6

LEGACY SWW 13 33 8 6 6

ADM Milling Company End-Product Evaluation PNW WQC 2011 Crop Year

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Memo Sample Number Group Moisture Ash Protein (CNA) FN F‐Abs Peak Stability MTI B‐Abs Mix Time Loaf Volume

PNW Wheat Quality Council (HRS) WA8074 1 1 11.94% 0.48 12.62% 544 61.10% 6 9 30 59% 15 2800

PNW Wheat Quality Council (HRS) HANK 2 1 12.10% 0.51 12.02% 476 59.40% 5.5 12.5 20 58% 15 2825

PNW Wheat Quality Council (HRS) B04‐1418 3 2 14.89% 0.38 12.59% 383 58.40% 14 26.5 20 59% 20 2700

PNW Wheat Quality Council (HRS) 97S0621‐05 4 2 14.61% 0.37 14.34% 700 60.50% 21 22.5 20 60% 20 2800

PNW Wheat Quality Council (HRS) BULLSEYE 5 2 13.88% 0.48 13.19% 533 59.60% 8 27 20 2900

PNW Wheat Quality Council (HRS) ID0862 6 3 11.06% 0.54 14.41% 541 64.10% 9.5 18.5 20 3000

PNW Wheat Quality Council (HWS) IDO694 7 3 13.94% 0.46 13.43% 479 62.70% 13.5 20 20 59% 20 2750

PNW Wheat Quality Council (HRS) JEFFERSON 8 3 13.52% 0.55 12.10% 524 58.20% 8 13 25 58% 10 2900

PNW Wheat Quality Council (HRW) WA8119 9 4 14.00% 0.45 10.70% 459 60.60% 12 19 20 57% 18 2700

PNW Wheat Quality Council (HRW) BAUERMEISTER 10 4 14.24% 0.42 10.50% 463 58.90% 6 11 25 57% 11 2700

PNW Wheat Quality Council (HRW) WA8118 11 5 13.69% 0.41 13.49% 515 62.80% 12.5 13 20 59% 18 2700

PNW Wheat Quality Council (HRW) FARNUM 12 5 13.91% 0.40 11.68% 397 60.30% 6 7 35 58% 6 2400

Flour Analysis Farinograph Data Bake Data

ADM Milling Company Raw Laboratory Data -- Hards PNW WQC 2011 Crop Year

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Memo Sample Number Group Moisture Ash Protein (CNA) FN Cookie Spread H20 Na2CO3 Sucrose Lactic Acid

PNW Wheat Quality Council (SWS) WA8124 13 6 12.59% 0.37 7.39% 368 9.93 47.29 64.83 80.68 101.99PNW Wheat Quality Council (SWS) LOUISE 14 6 13.23% 0.36 7.45% 385 9.99 50.19 68.64 80.01 104.36PNW Wheat Quality Council (SWS) IDO669 15 7 12.94% 0.39 10.48% 372 9.24 48.92 67.21 80.79 107.86PNW Wheat Quality Council (SWS) ALTURAS 16 7 12.92% 0.46 10.03% 370 9.13 50.64 65.85 83.76 107.66PNW Wheat Quality Council (SWW) OR2070870 17 8 12.64% 0.39 9.37% 344 8.69 50.65 63.01PNW Wheat Quality Council (SWW) OR2071628 18 8 12.64% 0.41 7.96% 386 8.87 49.91 65.54PNW Wheat Quality Council (SWW) OR8047P94 19 8 13.07% 0.38 8.77% 381 8.97 50.58 62.15 79.22 97.15PNW Wheat Quality Council (SWW) SKILES 20 8 12.82% 0.38 8.96% 406 8.52 49.81 63.05 76.97 96.98PNW Wheat Quality Council (SWW) WA8134 21 9 12.61% 0.40 8.46% 385 8.89 51.92 64.22 80 87.96PNW Wheat Quality Council (SWW) STEPHENS 22 9 12.48% 0.37 8.79% 359 8.11 52.98 64.84 82.76 80.15PNW Wheat Quality Council (SWW) 99‐06202A 23 10 12.84% 0.43 8.80% 386 8.95 49.86 68.06 82.46 94.82PNW Wheat Quality Council (SWW) BRUNDAGE 96 24 10 13.26% 0.43 8.78% 382 9.51 47.64 68.54 78.8 92.91PNW Wheat Quality Council (SWW) BZ26W07‐436 25 11 12.81% 0.49 9.19% 400 9.05 49.52 68.43 82.03 89.66PNW Wheat Quality Council (SWW) WB456 26 11 12.87% 0.46 9.90% 455 8.08 51.29 62.67 78.71 75.21PNW Wheat Quality Council (SWW) NSA2350A 27 12 12.82% 0.45 8.53% 336 7.61 49.35 69.23 88.71 103.52PNW Wheat Quality Council (SWW) DIVA 28 13 12.39% 0.42 9.05% 400 8.69 47.53 65.14 77.55 100.04PNW Wheat Quality Council (SWW) ORCF103 29 13 13.32% 0.43 9.35% 352 8.57 50.94 63.35 81.99 99.41PNW Wheat Quality Council (SWW) XERPHA 30 13 13.18% 0.41 8.04% 373 7.96 54.79 68.91 84.56 76.85PNW Wheat Quality Council (SWW) BRUNEAU 31 13 13.28% 0.37 8.38% 343 8.83 48.1 64.13 80.81 97.13PNW Wheat Quality Council (SWW) GOETZE 32 13 13.14% 0.52 8.34% 429 8.07 52.25 62.37 83.55 67.81PNW Wheat Quality Council (SWW) LEGACY 33 13 13.35% 0.38 8.21% 362 8.61 49.77 65.16 79.41 96.06

Flour Analysis SRC Data

ADM Milling Company Raw Laboratory Data -- Softs PNW WQC 2011 Crop Year

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Horizon Flour Milling Minnetonka, Minnesota




/Bat

ter R

ating


rodu

ct Per

form

ance

Liked/Disliked Comments Ove

rall A

ccep

tabil

ity


ating

Phy

sical/

Chem

ical

Prope

rties

& C

omm

ents

WA8074 HRS 1 1 Bread 5 5 open grain 5 slightly higher protein than Hank, but didn't perform better

HANK HRS 1 2 Bread 6 good handling 6 6 good for lower protein

B04-1418 HRS 2 3 Bread 7 good doughs 7 6 lowest protein in set with good results

97S0621-05 HRS 2 4 Bread 8 elastic, tough doughs 8 good volume, grain and tolerance 7 higher protein

BULLSEYE HRS 2 5 Bread 8 elastic, tough doughs 7 good grain and tolerance 7

ID0862 HRS 3 6 Bread 7 elastic, tough doughs 6 slightly open grain 6

IDO694 HWS 3 7 Bread 7 good doughs 6 7

JEFFERSON HRS 3 8 Bread 5 weak/soft doughs 6 7 good for lower protein

WA8119 HRW 4 9 Bread 6 slightly dry/pliable 6 good tolerance 7 good, could have been mixed out longer

BAUERMEISTER HRW 4 10 Bread 5 weaker handling 5 open grain, poor tolerance 5 slightly below average

WA8118 HRW 5 11 Bread 6 good handling 6 6 much higher protein than check

FARNUM HRW 5 12 Bread 4 weak handling 5 weak tolerance, open grain 5 yellow color

WA8124 SWS 6 13 Cookie 8 Good SF 8 great overall low wheat and flour pro

LOUISE SWS 6 14 Cookie 8 Good SF 8 good overall low wheat and flour pro

IDO669 SWS 7 15 Cookie 7 Good SF 7 much better than check

ALTURAS SWS 7 16 Cookie 6 acceptable SF 6 slightly better than average

OR2070870 SWW 8 17 Cookie 5 low SF 5 average performance

OR2071628 SWW 8 18 Cookie 6 acceptable SF, good crust 6 slightly better than average low wheat and flour pro

OR8047P94 SWW 8 19 Cookie 6 acceptable SF 6 slightly better than average sl. low wheat pro

SKILES SWW 8 20 Cookie 6 acceptable SF 6 good overall, check best of group

WA8134 SWW 9 21 Cookie 5 low SF 5 average performance, better than check low wheat pro

STEPHENS SWW 9 22 Cookie 5 low SF 5 average performance low wheat pro

99-06202A SWW 10 23 Cookie 7 acceptable SF 7 good overall low wheat pro

BRUNDAGE96 SWW 10 24 Cookie 7 good SF 7 check best of group

BZ26W07-436 SWW 11 25 Cookie 5 low SF 5 average, better than check sl. low wheat pro, sl. high ash

WB456 SWW 11 26 Cookie 5 low SF 5 average performance sl. high ash

NSA2350A SWW 12 27 Cookie 4 very low SF 4 below average performance sl. low wheat pro

DIVA SWS 13 28 Cookie 7 good SF 7 good overall

ORCF103 SWW 13 29 Cookie 5 slightly low SF 5 average performance

XERPHA SWW 13 30 Cookie 4 very low SF 4 worst performance of group low wheat and flour pro

BRUNEAU SWW 13 31 Cookie 7 good SF 7 best performance of group low wheat and flour pro

GOETZE SWW 13 32 Cookie 5 low SF 5 average performance low wheat and flour pro, high ash

LEGACY SWW 13 33 Cookie 5 low SF 5 average performance low wheat and flour pro

Horizon Flour Milling End-Product Evaluation PNW WQC 2011 Crop Year

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Wheat Data Within Group

LAB NO. VARIETY CLASS PRO PRO MOI ASH WIDTH THICK W/T RATIO SF CRUST RANK13 WA8124 SWS 8.8 7.1 12.6 0.34 496 51 9.73 94.34 4.0 114 LOUISE SWS 8.8 7.2 13.3 0.38 497 52 9.56 92.71 4.0 215 IDO669 SWS 10.8 10.1 13.1 0.43 496 53 9.36 90.78 4.0 116 ALTURAS SWS 11.7 9.9 12.9 0.43 487 55 8.85 85.89 4.0 217 OR2070870 SWW 10.5 8.6 12.6 0.39 483 56 8.63 83.66 3.5 418 OR2071628 SWW 9.4 7.7 12.7 0.39 488 55 8.87 86.07 3.5 219 OR8047P94 SWW 9.8 8.5 13.1 0.39 488 55 8.87 86.07 4.0 320 SKILES SWW 10.1 8.5 12.9 0.37 493 55 8.96 86.95 4.0 121 WA8134 SWW 9.4 8.0 12.8 0.39 486 56 8.68 84.18 4.0 122 STEPHENS SWW 9.6 8.3 12.8 0.38 477 57 8.37 81.17 4.0 223 99-06202A SWW 9.7 8.5 12.8 0.39 490 53 9.25 89.68 4.0 224 BRUNDAGE96 SWW 10.3 8.4 13.3 0.43 494 53 9.32 90.41 4.0 125 BZ26W07-436 SWW 9.8 8.7 12.9 0.48 483 56 8.63 83.66 4.0 126 WB456 SWW 11.3 9.5 12.7 0.47 484 59 8.20 79.57 4.0 227 NSA2350A SWW 9.9 8.4 12.5 0.43 478 60 7.97 77.28 4.0 128 DIVA SWS 10.2 8.6 12.7 0.40 493 53 9.30 90.23 3.5 229 ORCF103 SWW 10.3 8.9 13.2 0.44 482 55 8.76 85.01 4.0 330 XERPHA SWW 9.2 7.6 13.1 0.42 472 60 7.87 76.31 4.0 631 BRUNEAU SWW 9.7 7.8 13.2 0.37 498 53 9.40 91.14 4.0 132 GOETZE SWW 9.6 7.8 12.9 0.57 477 57 8.37 81.17 4.0 533 LEGACY SWW 9.6 7.9 13.3 0.38 482 57 8.46 82.02 4.0 4

Horizon Milling PNW Cookie DataGeneral Sample Info Flour Data Cookie Data

Horizon Flour Milling Raw Laboratory Data -- Cookies PNW WQC 2011 Crop Year

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Nabisco Biscuit & Snacks-Kraft Toledo, Ohio

SAMPLE VARIETY CLASS MOISTURE ASH ALVEO SOLVENT RETENTION CAPACITY (SRC)14%MB P L W WATER* Na2CO3** SUCROSE*** LACTIC ACID****

17 OR2070870 SWW 12.8 0.40 33 89 74 51.92 67.88 88.84 88.34

18 OR2071628 SWW 12.7 0.43 31 82 58 53.45 69.00 99.02 87.41

19 OR8047P94 SWW 12.7 0.40 32 86 86 52.33 84.77 94.48 96.98

20 SKILES SWW 12.9 0.41 40 72 75 49.53 68.82 96.32 96.76

21 WA8134 SWW 12.6 0.41 36 68 64 53.42 68.38 95.17 86.57

22 STEPHENS SWW 12.8 0.40 38 70 65 54.08 69.45 96.76 81.45

23 99-06202A SWW 12.9 0.41 33 88 69 53.48 71.22 101.03 92.77

24 BRUNDAGE96 SWW 13.3 0.44 27 116 65 51.91 70.72 99.08 87.14

25 BZ26W07-436 SWW 13.0 0.51 33 101 91 52.72 70.21 99.45 93.40

26 WB456 SWW 12.7 0.49 32 60 42 50.83 68.12 94.51 65.03

27 NSA2350A SWW 12.7 0.44 43 96 126 54.50 72.59 109.15 109.89

29 ORCF103 SWW 13.1 0.43 45 95 129 54.56 70.40 100.32 103.16

30 XERPHA SWW 13.0 0.40 47 52 73 53.68 73.98 101.78 79.35

31 BRUNEAU SWW 13.2 0.38 30 105 70 52.89 70.69 95.85 88.28

32 GOETZE SWW 13.0 0.56 41 54 68 56.85 69.97 102.37 76.00

33 LEGACY SWW 13.2 0.37 36 73 73 52.81 71.38 96.67 92.02

13 WA8124 SWS 12.6 0.36 32 83 92 51.11 67.40 88.48 107.65

14 LOUISE SWS 13.2 0.39 32 67 72 52.52 73.22 94.46 108.52

15 IDO669 SWS 13.1 0.48 31 102 79 50.39 67.99 93.99 107.73

16 ALTURAS SWS 12.8 0.48 32 119 92 52.61 69.77 100.45 108.00

28 DIVA SWS 12.2 0.42 36 83 90 47.75 67.57 94.02 105.49

Kraft Nabisco Toledo Flour Mill Raw Laboratory Data PNW WQC 2011 Crop Year

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Pendleton Flour Mills Pendleton, Oregon

Variety Cla

ss

Gro

up

Sam

ple#

Que

stio

n #1

Liked/Disliked Comments Que

stio

n #3

Liked/Disliked CommentsMitigating Physical/Chemical Properties & Comments

WA8074 HRS 1 1 5

Acceptable farinograph. Better absorption and peak time than check. Stability slightly less than check, but better Lactic Acid SRC.

5Pretty similar to the check sample. However, I like it better due to higher absorption and peak time.

HANK HRS 1 2 4Water absorption is low for HRS. Short peak time, but good stability.

4Disliked the low water absorption and short peak time in combination with lower protein.

Low protein for HRS.

B04-1418 HRS 2 3 5Very strong farinograph. Comparable to sample #4 with 1.5% lower protein content.

5

Good ash content, would work for blending, slightly lower Lactic Acid SRC - but still good source of gluten strength.

Would not be able to use this wheat by itself. Would have to blend with something weaker.

97S0621-05 HRS 2 4 5Strong farinograph with good water absorption.

6Would be excellent source of protein and strength as a blending wheat.

Would not be able to use this wheat by itself. Would have to blend with something weaker.

BULLSEYE HRS 2 5 7Very nice farinograph. Good water absorption, high water SRC. Good peak time and excellent stability

6

Best sample in group 2, due to best stand alone farinograph. Very good Water SRC and Lactic Acid. However, significant loss in protein during milling process is concern.

Loss of 1.6% protein during milling process. Higher than I would like to see.

ID0862 HRS 3 6 8Farinograph looks great, with excellent peak and stability.

8Better than check., best in group 3 and best overall in HRS group.

IDO694 HWS 3 7 6

Excellent water absorption, typical of what I would like to see in HRS. Peak time is slightly long, would need to be blended down.

6

Would work as a blending wheat. Better than check with good source of water absorption and strength. Loss in protein during milling is concern.

Loss of 1.3% protein during milling process.

JEFFERSON HRS 3 8 4Water absorption is low for HRS. Peak time and stability were both acceptable.

4Although farinograph looked good, would not use due to other negative parameters.

High ash content, low water absorption, and very low Lactic Acid.

Pendleton Flour Mills End-Product Evaluation PNW WQC 2011 Crop Year

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WA8119 HRW 4 9 7Very good farinograph. Good combination of peak and stability, also excellent water SRC.

7Better than check. Best in HRW group.

BAUERMEISTER HRW 4 10 6Good farinograph, good peak time and stability.

6 Good HRW variety.

WA8118 HRW 5 11 6Excellent water absorption, good peak time and stability.

5

Better than check. However, this sample did have significantly higher protein; and the increased loss of protein during milling is concern.

Significantly higher protein content than check sample. Loss of 1.4% protein during milling process.

FARNUM HRW 5 12 3Peak time and stability are slightly shorter than I like to see on HRW.

3Lowest ash content among HRW group.

WA8124 SWS 6 13 4Low farinograph absorption, short stability, high bostwick.

4Strong Lactic acid value, but other SRC's are lower than I like.

LOUISE SWS 6 14 4Would like to see higher water absorption and stability on the farinograph. Bostwick is also high.

5I prefer the check over the experimental. Better SRC across the board.

IDO669 SWS 7 15 4

Farinograph is acceptable. Absorption is slightly lower than I would like. Bostwick is also higher than I would like.

4Low water SRC, would like to see a bit higher.

ALTURAS SWS 7 16 6Better farinograph absorption and much better bostwick value.

6Again, prefer this check over the experimental. Better SRC with higher water, sod. carb., and sucrose.

Soft Wheat Samples


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OR2070870 SWW 8 17 6Very good farinograph absorption and acceptable bostwick.

5The Lower SRC values put this sample slightly worse than check, but still acceptable.

OR2071628 SWW 8 18 5Farinograph is average with slightly low absorption and stability. Bostwick higher that I like.

5Again, prefer check over this experimental. Water, sucrose, and lactic acid all lower than check.

OR8047P94 SWW 8 19 5Farinograph is average with slightly low absorption, but good stability. Bostwick higher than I like.

5Water SRC comparable to check, with higher lactic acid puts this sample very close to check.

SKILES SWW 8 20 6Good combination of absorption and stability. Acceptable bostwick value.

6Best combination of Farinograph, SRC, and Bostwick in this group.

WA8134 SWW 9 21 6Good farinograph absorption and average stability. Good bostwick value.

6Very good water and sod. carb. with acceptable lactic acid and slightly low sucrose values. Better than check.

STEPHENS SWW 9 22 5Good farinograph absorption, slightly low stability. Acceptable bostwick, but slightly higher than I like.

5Low lactic acid value. Other parameters are acceptable.

99-06202A SWW 10 23 5Good combination of absorption and stability. Acceptable bostwick value.

5Better than check with acceptable SRC profile and bostwick value.

BRUNDAGE96 SWW 10 24 4Slightly low farinograph absorption, but average stability. Bostwick is higher than I like.

4Very low water SRC, other parameters are acceptable.


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BZ26W07-436 SWW 11 25 5Slightly low farinograph absorption, and high stability. Bostwick is higher than I like.

5Much better than check. SRC profile is acceptable, would like to see water a bit higher.

WB456 SWW 11 26 4Good farinograph absorption, but stability is low. Very high bostwick.

3Didn't like this SRC. Low numbers across the board, very low lactic acid.

NSA2350A SWW 12 27 4Not typical farinograph for soft wheat, nearly a HRW. Low absorption and excess stability. Good bostwick.

4

Slightly low water SRC and high lactic acid. Other parameters look very acceptable. May have application as blender in hard wheat application, but not as stand alone soft.

DIVA SWS 13 28 4Acceptable farinograph absorption with slightly long peak/stability times. Bostwick values too high.

4Low water SRC, but very good lactic acid value.

ORCF103 SWW 13 29 4Acceptable farinograph absorption with slightly long peak/stability times. Bostwick values too high.

5Acceptable SRC profile, would like to see slightly higher water and sucrose.

XERPHA SWW 13 30 6Good combination of absorption and stability. Good bostwick value.

6SRC looks good with exception of slightly low lactic acid value.

BRUNEAU SWW 13 31 4Good combination of absorption and stability. Bostwick values too high.

4Low water and sodium carb. Would also like to see slightly higher sucrose value.

GOETZE SWW 13 32 5Good combination of absorption and stability. Good bostwick value.

5Low lactic acid value. Other parameters are acceptable.

Very high ash content for a soft wheat.

LEGACY SWW 13 33 4Acceptable farinograph absorption and stability. Slightly high bostwick.

5With exception of low water, this SRC profile looks pretty good.


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Sam

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Var

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Whe

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Flo

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Pea

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MT

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13 WA 8124 SWS 6 8.8 1.7 12.6 7.1 0.34 51.2 1.3 123 1.9 50.1 62.3 108.6 81.3 18.4

14 Louise SWS 6 8.8 1.6 13.3 7.2 0.38 50.5 1.5 82 1.8 51.8 65.1 109.6 85.0 18.8

15 IDO 669 SWS 7 10.8 0.7 13.1 10.1 0.43 51.7 2.3 91 3.5 50.7 63.0 112.3 87.8 16.2

16 Alturas SWS 7 11.7 1.8 12.9 9.9 0.43 53.7 2.7 98 4.0 52.6 64.6 110.1 90.9 14.4

17 OR 2070870 SWW 8 10.5 1.9 12.6 8.6 0.39 55.5 1.7 127 2.5 50.8 60.1 91.8 83.1 15.8

18 OR 2071628 SWW 8 9.4 1.7 12.7 7.7 0.39 52.5 1.4 115 2.0 50.2 65.2 89.9 85.1 17.6

19 OR 8047P94 SWW 8 9.8 1.3 13.1 8.5 0.39 52.0 1.5 65 4.2 51.6 63.1 103.1 84.6 16.5

20 Skiles SWW 8 10.1 1.6 12.9 8.5 0.37 55.0 1.7 96 3.1 51.8 64.0 97.7 84.9 15.5

21 WA 8134 SWW 9 9.4 1.4 12.8 8.0 0.39 55.0 1.2 129 2.3 53.1 67.0 91.6 83.6 14.2

22 Stephens SWW 9 9.6 1.3 12.8 8.3 0.38 55.1 1.2 119 1.7 53.8 64.0 81.4 88.1 15.9

23 99-06202A SWW 10 9.7 1.2 12.8 8.5 0.39 53.9 2.0 99 2.8 52.0 68.4 95.2 88.2 14.8

24 Brundage 96 SWW 10 10.3 1.9 13.3 8.4 0.43 52.2 1.5 80 2.7 49.6 66.3 90.8 87.3 17.8

25 BZ26W07-436 SWW 11 9.8 1.1 12.9 8.7 0.48 52.3 3.2 44 6.0 52.2 66.1 92.4 89.7 16.4

26 WB 456 SWW 11 11.3 1.8 12.7 9.5 0.47 55.9 1.4 125 1.2 51.9 64.1 65.6 85.1 19.6

27 NSA2350A SWW 12 9.9 1.5 12.5 8.4 0.43 52.0 4.1 24 11.0 52.1 68.5 113.7 93.3 14.8

Pendleton Flour Mills Raw Laboratory Data -- Softs PNW WQC 2011 Crop Year

- 49 -

- 49 -

Sam

ple

Var

iety

Cla

ss

Gro

up

Whe

at P

ro.

Pro

tein

Los

s

Flo

ur M

st.

Flo

ur P

ro.

Flo

ur A

sh

Abs

orpt

ion

Pea

k

MT

I

Sta

bilit

y

H2O

Na 2

CO

3

Lact

ic A

cid

Suc

rose

1 WA 8074 HRS 1 13.1 1.0 11.9 12.1 0.46 60.0 6.5 25 13.0 63.1 87.7 160.3 113.0

2 Hank HRS 1 12.3 0.8 12.1 11.5 0.45 58.3 5.0 21 15.1 62.6 88.1 153.8 109.8

3 B04-1418 HRS 2 13.7 1.0 14.9 12.7 0.35 59.7 24.0 0 21.8 64.6 81.5 149.6 134.5

4 97S0621-05 HRS 2 15.2 0.8 14.6 14.4 0.39 60.9 26.2 0 27.1 65.8 78.3 164.7 102.4

5 Bullseye HRS 2 14.5 1.6 14.0 12.9 0.46 60.0 6.9 8 26.2 68.7 86.2 160.7 108.7

6 IDO 862 HRS 3 14.6 0.6 11.1 14.0 0.50 61.0 8.1 15 21.3 64.5 89.2 145.4 112.1

7 IDO 694 HRS 3 14.6 1.3 13.9 13.3 0.48 62.7 26.0 8 30.5 64.4 84.8 149.0 116.9

8 Jefferson HRS 3 13.0 0.9 13.5 12.1 0.58 57.6 7.4 20 14.5 62.1 76.0 117.8 98.6

9 WA 8119 HRW 4 11.7 1.1 14.0 10.6 0.44 60.5 6.5 9 21.5 68.4 86.8 143.2 104.7

10 Bauermeister HRW 4 11.2 0.8 14.2 10.4 0.42 59.0 6.2 13 14.5 60.6 80.4 135.9 102.0

11 WA 8118 HRW 5 14.8 1.4 14.0 13.4 0.41 62.1 10.1 13 21.2 65.5 80.8 148.9 110.4

12 Farnum HRW 5 12.8 0.9 14.0 11.9 0.39 60.5 5.3 37 8.2 62.5 80.2 142.5 100.8

Pendleton Flour Mills Raw Laboratory Data -- Hards PNW WQC 2011 Crop Year

- 50 -

- 50 -

Sam

ple

Var

iety

Cla

ss

Gro

up

Whe

at P

ro.

Pro

tein

Los

s

Flo

ur M

st.

Flo

ur P

ro.

Flo

ur A

sh

Abs

orpt

ion

Pea

k

MT

I

Sta

bilit

y

H2O

Na 2

CO

3

Lact

ic A

cid

Suc

rose

Bos

twic

k

28 Diva SWW 13 10.2 1.6 12.7 8.6 0.40 52.9 3.1 40 7.0 51.1 64.9 107.1 84.9 17.2

29 ORCF 103 SWW 13 10.3 1.4 13.2 8.9 0.44 53.8 4.3 40 8.3 52.0 66.2 108.2 88.2 16.9

30 Xerpha SWW 13 9.2 1.6 13.1 7.6 0.42 56.4 1.2 107 2.1 56.2 70.7 84.4 90.6 13.9

31 Bruneau SWW 13 9.7 1.9 13.2 7.8 0.37 53.7 1.5 83 3.2 51.6 61.4 98.0 85.1 17.6

32 Goetze SWW 13 9.6 1.8 12.9 7.8 0.57 53.8 1.5 83 2.2 54.5 65.9 75.6 91.2 14.8

33 Legacy SWW 13 9.6 1.7 13.3 7.9 0.38 52.7 1.5 66 2.9 51.8 66.8 98.3 85.9 15.9

Pendleton Flour Mills Raw Laboratory Data -- OVA PNW WQC 2011 Crop Year

- 51 -

- 51 -

California Wheat Quality Laboratory Woodland, California


Question #1 Question #2 Question #3


/Bat

ter R

ating


rodu

ct Per

form

ance


rall A

ccep

tabil

ity

Liked/Disliked Comments

WA8074 HRS 1 1 9 strong and soft mellowing gluten 9 large volume , excellent texture 9 excellent gluten,volume and texture

HANK HRS 1 2 9 Strong and mellowing gluten 9 large volume, excellent texture 9 excellet gluten, volume and texture

B04-1418 HRS 2 3 8 strong and slightly tough gluten 8 good volime, excellent texture 8 strong, slightly tough gluten, good texture

97S0621-05 HRS 2 4 9 strong and tough gluten 9 good volume , excellent texture 9 very strong, high protein, tough gluten, excellent texture

BULLSEYE HRS 2 5 9 strong and tough gluten 9 good volume, excellent texture 9 very strong , high protien, tough gluten , excellent texture

ID0862 HRS 3 6 9 strong mellowing gluten 9 large volume, excellent texture 9 strong , high protein, mellowing gluten , excellent volume and texture

IDO694 HWS 3 7 9 strong and mellowing gluten 9 large volume, excellent texture 9 strong , high protein, mellowing gluten , excellent volume and texture

JEFFERSON HRS 3 8 9 strong and slightly soft extensible 9 large volume, excellent texture 9 strong , high protein, soft extensible gluten, excellent volume and texture

WA8119 HRW 4 9 4 low protein and soft gluten texture 4 volume small, tigh grain and texture 4 soft gluten, low protein, tigh bread texture and grain

BAUERMEISTER HRW 4 10 4 low protein , soft and weak gluten 4 volume small, tigh grain and texture 4 weak and soft gluten, volume small, tigh grain and texture

WA8118 HRW 5 11 9 strong , high prtoein, mellowing gluten 9 large volume, excellent texture 9 high protein, mellowing gluten, large volume, excellet texture

FARNUM HRW 5 12 7 low protein, soft mellowing gluten 7 good volume and texture 7 low protein, soft mellowing gluten, good volume and texture

volume P L W P/l1035 49.5 191 290.4 0.26950 58.6 137 309 0.43935 108.7 93 441.5 1.17940 108.1 102 501.1 1.06950 112.8 79 410.7 1.43

1000 77.6 119 412.2 0.65970 86.9 126 445.4 0.69965 60.3 140 306.7 0.43825 124.1 71 373.3 1.75830 77.6 80 240.3 0.97

1015 83.4 134 416.7 0.62900 59.7 120 243.1 0.5

Alveograph

California Wheat Quality Laboratory End-Product Evaluation & Laboratory Data PNW WQC 2011 Crop Year

- 52 -

- 52 -

Colorado State University Wheat Quality Laboratory Fort Collins, Colorado




/Bat

ter R

ating


rodu

ct Per

form

ance


ll Acc

epta

bility


atin

g Phy

sical

/Che

mica

l

Prope

rties

& C

omm

ents

WA8074 HRS 1 1 bread 5 ok out of mixer, slack at pan 4 poor loaf volume and crumb grain 4

HANK HRS 1 2 bread 6.3 4.5 poor loaf volume and crumb grain 4 good mixograph tolerance

B04-1418 HRS 2 3 bread 7 strong out of mixer 7 outstanding crumb grain 7.5 good mixograph tolerance

97S0621-05 HRS 2 4 bread 8 strong out of mixer and at pan 8 excellent loaf volume 8 strong 14.5% flour protein

BULLSEYE HRS 2 5 bread 7.3 strong out of mixer 6.5 good loaf volume 7 long mix time good mixograph tolerance

ID0862 HRS 3 6 bread 7.2 strong out of mixer 6 6.5 14.1% flour protein

IDO694 HWS 3 7 bread 7.7 strong out of mixer and at pan 7 good loaf volume and crumb grain 7.5 strong

JEFFERSON HRS 3 8 bread 6.5 sticky 6 6.5

WA8119 HRW 4 9 bread 6.5 stiff dough 6 outstanding crumb grain 6 long mix time decent performer for 10.7% pro

BAUERMEISTER HRW 4 10 bread 5 low elasticity 5 very poor loaf volume 4 10.6% flour pro

WA8118 HRW 5 11 bread 6.7 strong out of mixer 6.5 6.5

FARNUM HRW 5 12 bread 4.5 low elasticity, sticky, slack at pan 4.5 poor loaf volume, yellowish crumb 4 short mix time

Colorado State University End-Product Evaluation PNW WQC 2011 Crop Year

- 53 -

- 53 -

flr pro =NIR flour protein (14%mb)flr moist=NIR flour moisturemix tol =mixograph mixing tolerance. 0=unsatisfactory, 1=Q to U, 2=Questionable, 3=Q to S, 4=Satisfactory, 5=Excellent, 6=Outstandingpred. %abs =1.7*NIR flour protein (14%mb)+42.6. Cheyenne Absorption Regression Line (Cnn)act % abs = optimized mixograph absorptionmix time =bake mix time (min)loaf vol =loaf volume (cc)grn =crumb grain. 0=Unsatisfactory, 1=Q to U, 2=Questionable, 3=Q to S, 4=Satisfactory, 5=Outstanding, 6=Excellentcolor =crumb grain color. 0=gray, 1=dark yellow, 2=yellow, 3=dull, 4=creamy, 5=white, 6=bright whiteelasticity =dough elasticity out of bowl. 1=poor, 2=ok, 3=good

Variety Lab# Class Group Sample# flr pro flr moist mix tol pred %abs act %abs mix time loaf vol grn color elasticityWA8074 126239 HRS 1 1 12.5 11.8 3 63.8 63.8 3.75 790 2 3 2-HANK 126240 HRS 1 2 11.8 11.9 5 62.7 62.7 4.75 820 2 3 2B04-1418 126241 HRS 2 3 12.7 14.8 5 64.1 65.1 4.75 960 5 5 3-97S0621-05 126242 HRS 2 4 14.5 14.7 4 67.1 67.1 4.25 1070 4 5 3BULLSEYE 126243 HRS 2 5 13.2 13.9 5 65.0 67.0 5.75 970 4 4 3ID0862 126244 HRS 3 6 14.1 11.1 4 66.4 66.4 5.00 890 3 4 3ID0694 126245 HWS 3 7 13.4 13.8 4 65.4 65.4 4.00 995 4 5 3JEFFERSON 126246 HRS 3 8 12.1 13.6 4 63.1 63.1 4.00 925 3 4 2-WA8119 126247 HRW 4 9 10.7 14.1 4 60.8 61.8 5.75 840 5 4 1+BAUERMEISTER 126248 HRW 4 10 10.6 14.2 2 60.5 60.5 3.75 750 3 3 1+WA8118 126249 HRW 5 11 13.6 14.0 3 65.6 66.6 3.50 915 3 3 3FARNUM 126250 HRW 5 12 11.7 14.0 2 62.4 62.4 2.75 800 3 2 1+

Colorado State University Raw Laboratory Data PNW WQC 2011 Crop Year

- 54 -

- 54 -

Montana State University Wheat Quality Laboratory Bozeman, Montana




/Bat

ter R

ating


rodu

ct Per

form

ance


rall A

ccep

tabil

ity


ating

Phy

sical/

Chem

ical

Prope

rties

& C

omm

ents

WA8074 HRS 1 1 Bread 5.4 average dough, nice at punch, HS 9 nice tight cells, volume & handling 6.0 nice loaf slighty better than check

HANK HRS 1 2 Bread 4.6 average dough, nice at punch, HS 9 nice tight cell structure 5.3 nice loaf

B04-1418 HRS 2 3 Bread 4.6 droops, wet, slighty bucky 8 small center, small elongated cells 5.2 average, OK to handle, OK loaf All made decent loaves, 3 not

97S0621-05 HRS 2 4 Bread 5.2 1st punch stretchy, nice, strong 7 more opened cells, good volume 5.5 average, OK, nice as good as 4 & 5.

BULLSEYE HRS 2 5 Bread 5.6 has strength, slightly bucky 9 nice cell structure and CGS 6.0 nice to handle 4 & 5 very comparable

ID0862 HRS 3 6 Bread 4.8 average 9 for size, very nice 5.5 best volume of all samples, nice crumb

IDO694 HWS 3 7 Bread 5.7 has strength 8 open cells, follows structure 6.2 nice volume & nice to handle 6 < 7 < 8

JEFFERSON HRS 3 8 Bread 5.6 great to handle 8 side tearing 6.3 dough best handling of all samples good volume, perferred check

WA8119 HRW 4 9 Bread 4.7 life-less at pan 7 rough break & shred 5.0 small volume performed better than check

BAUERMEISTER HRW 4 10 Bread 4.2 tacky, weak gluten 8 rough break & shred 4.8 poor volume but better CGS than 9

WA8118 HRW 5 11 Bread 4.0 stretched too much but SL regrouped 7 cells a little open, vol. & CG > ave 4.5 like to see it handle better

FARNUM HRW 5 12 Bread 3.2 droopy, slack, tacky, poor gluten 6 followed P draw somewhat 3.7 least favorite sample of the group, very hard to handle

Montana State University End-Product Evaluation PNW WQC 2011 Crop Year

- 55 -

- 55 -

BREAD

ClassM

ixograph TypeM

ixing Tolerance

Mixo M

ixing Time, m

in

Mixo W

ater Absorption, %

Bake Mixing Tim

e, min

Bake Water Absorption, %

Loaf Volume

Crumb Grain Score

1 WA8074 HRS PUMPHRELIND 12.5 MH 5 3.8 63.6 7.0 73.3 1175 92 HANK HRS PUMPHRELIND 11.9 M 4 4.5 64.7 10.4 74.4 1140 93 B04-1418 HRS MOFFATT MOSES 12.8 MH 3 6.5 69.0 12.1 78.7 1135 84 97S0621-0HRS MOFFATT MOSES 14.4 MH 4 5.4 71.1 12.5 81.3 1195 75 BULLSEYEHRS MOFFATT MOSES 13.4 MH 5 7.1 71.0 14.4 81.7 1195 96 ID0862 HRS CHEN ABERDEE 14.0 MH 4 4.4 68.7 12.2 78.4 1240 97 ID0694 HWS CHEN ABERDEE 13.5 MH 3 4.4 69.5 10.5 79.2 1195 88 JEFFERSOHRS CHEN ABERDEE 12.2 M 3 4.2 65.3 9.2 75.0 1190 89 WA8119 HRW CARTER LIND 10.8 MH 5 5.3 64.0 7.1 73.7 1005 7

10 BAUERMEHRW CARTER LIND 10.6 M 3 3.5 64.1 5.3 73.8 990 811 WA811B HRW CARTER LIND 13.5 MH 3 3.9 71.9 7.9 79.6 1175 412 FARNUM HRW CARTER LIND 11.7 M 3 3.0 67.9 3.8 74.6 1050 4

NOODLES

L*

at 0

ho

ur

(Bri

gh

tnes

s)

a* a

t 0

ho

ur

(Gre

en -

Red

)

b*

at 0

ho

ur

(Blu

e -

Yel

low

)

L*

at 2

4 h

ou

r (B

rig

htn

ess)

a* a

t 24

ho

ur

(Gre

en -

Red

)

b*

at 2

4 h

ou

r (B

lue

- Y

ello

w)

24 h

ou

r L

* S

tab

ility

(0h

r-24

hr)

No

od

le S

core

Sp

rin

gin

ess

at 0

min

Co

hes

iven

ess

at 0

min

Ad

hes

iven

ess

at 0

min

Har

dn

ess,

g a

t 0

min

Ch

ewin

ess

at 0

min

Sp

rin

gin

ess

at 5

min

Co

hes

iven

ess

at 5

min

Ad

hes

iven

ess

at 5

min

Har

dn

ess,

g a

t 5

min

Ch

ewin

ess

at 5

min

1 WA8074 HRS PUMPHRELIND 83.58 0.46 16.30 67.87 1.96 21.63 15.7 166 0.916 0.617 61.56 1301 734.9 0.907 0.552 38.45 1073 537.62 HANK HRS PUMPHRELIND 84.52 0.88 13.66 71.03 2.69 20.37 13.5 206 0.943 0.618 42.46 1370 798.6 0.924 0.563 46.55 1141 593.73 B04-1418 HRS MOFFATT MOSES 84.01 0.84 16.23 72.82 1.89 22.73 11.2 241 0.956 0.610 28.70 1156 674.8 0.933 0.569 36.68 991 526.14 97S0621-0HRS MOFFATT MOSES 83.05 1.07 17.96 71.97 2.38 24.96 11.1 214 0.986 0.630 32.87 1139 706.6 0.923 0.591 40.11 1003 547.85 BULLSEYEHRS MOFFATT MOSES 81.82 1.77 15.79 67.68 3.28 22.57 14.1 176 0.957 0.652 49.46 1413 881.4 0.937 0.597 38.52 1182 661.36 ID0862 HRS CHEN ABERDEE 83.73 1.22 14.88 69.46 2.88 20.37 14.3 165 0.974 0.634 43.38 1365 842.7 0.953 0.593 38.04 1118 632.37 ID0694 HWS CHEN ABERDEE 84.45 0.85 15.93 73.37 2.37 23.41 11.1 236 0.956 0.609 44.99 1186 691.1 0.970 0.580 33.79 949 535.08 JEFFERSOHRS CHEN ABERDEE 84.24 1.07 15.08 69.56 2.51 20.94 14.7 189 0.951 0.611 36.48 1194 693.1 0.923 0.571 37.16 987 519.89 WA8119 HRW CARTER LIND 85.63 0.41 15.70 72.63 0.59 20.47 13.0 230 0.939 0.650 42.22 1160 708.9 0.926 0.596 36.29 918 506.5

10 BAUERMEHRW CARTER LIND 86.21 0.20 17.73 76.69 0.43 25.90 9.5 291 0.928 0.592 28.98 1124 617.9 0.929 0.531 25.13 958 473.011 WA811B HRW CARTER LIND 83.24 0.62 17.86 67.71 1.18 22.43 15.5 156 0.915 0.585 35.36 1069 572.2 0.929 0.565 38.42 902 473.612 FARNUM HRW CARTER LIND 84.89 0.22 19.93 69.47 0.05 24.84 15.4 169 0.945 0.592 30.49 1011 565.1 0.926 0.523 24.96 863 417.9

Noodle Color Texture Profile Analysis

Montana State University Raw Laboratory Data -- Bread & Noodles PNW WQC 2011 Crop Year

- 56 -

- 56 -

University of Idaho Wheat Quality Lab Aberdeen, Idaho

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


/Bat

ter R

ating

Liked/Disliked Com End-P

rodu

ct Per

form

ance


ll Acc

epta

bility

Mitig

ating

Phy

sical/

Chem

ical

Prope

rties

& C

omm

ents

WA8074 HRS 1 1 volume slightly > the check 5HANK HRS 1 2 lower protein similar volume 6B04-1418 HRS 2 3 strong 697S0621-05 HRS 2 4 strong 5 not much volume/proteinBULLSEYE HRS 2 5 very strong dough 6ID0862 HRS 3 6 very strong dough 6IDO694 HWS 3 7 strong for a hws Poor 24 hour color 6JEFFERSON HRS 3 8 5WA8119 HRW 4 9 small loaf volume 3 maybe would be betterBAUERMEISTER HRW 4 10 small loaf volume 3 at higher protein?WA8118 HRW 5 11 6FARNUM HRW 5 12 weak dough 4WA8124 SWS 6 13 better than the check 6LOUISE SWS 6 14 5IDO669 SWS 7 15 better than the check 6ALTURAS SWS 7 16 5OR2070870 SWW 8 17 6 low lactic acid srcOR2071628 SWW 8 18 5 low lactic acid srcOR8047P94 SWW 8 19 4 high water srcSKILES SWW 8 20 6WA8134 SWW 9 21 5STEPHENS SWW 9 22 599-06202A SWW 10 23 5BRUNDAGE96 SWW 10 24 5BZ26W07-436 SWW 11 25 5WB456 SWW 11 26 6NSA2350A SWW 12 27 small cookie spread 3 high sucrose/water srcDIVA SWS 13 28 6ORCF103 SWW 13 29 small cookie spread 3XERPHA SWW 13 30 small cookie spread 3 poor src valuesBRUNEAU SWW 13 31 6GOETZE SWW 13 32 small cookie spread 3 low lactic acidLEGACY SWW 13 33 5

University of Idaho End-Product Evaluation PNW WQC 2011 Crop Year

- 57 -

- 57 -

flour solvent solvent solvent solvent final peakEntry Variety Class protein water sucrose Na2CO3 lactic acid peak 1 trough 1 breakdown viscosity setback time

1 WA8074 HRS 12.1 63.9 116.9 97.3 146.1 147.9 17.3 130.7 196.9 179.7 8.52 HANK HRS 11.5 64.5 115.2 96.9 148.2 161.9 24.6 137.3 200.2 175.6 8.3

3 B04-1418 HRS 12.7 65.8 106.6 83.4 144.1 167.3 21.6 145.7 231.4 209.8 8.44 97S0621-05 HRS 14.4 66.5 106.9 80.8 161.0 213.6 16.2 197.4 258.6 242.4 8.85 BULLSEYE HRS 12.9 69.2 111.7 87.9 148.7 140.3 23.1 117.2 217.0 193.9 8.3

6 IDO862 HRS 14.0 66.0 116.6 101.7 136.7 180.4 16.3 164.2 234.3 218.1 8.77 IDO694 HWS 13.3 66.5 123.9 87.9 145.6 145.8 14.8 131.0 225.1 210.3 8.78 JEFFERSON HRS 12.1 62.1 101.4 78.5 112.1 190.9 18.6 172.3 252.5 233.9 8.7

9 WA8119 HRW 10.6 70.0 108.2 91.3 135.4 184.4 27.6 156.8 202.9 175.3 8.410 BAUERMEISTER HRW 10.4 64.2 106.3 82.4 127.9 152.7 22.9 129.8 248.9 226.0 8.6

11 W8118 HRW 13.4 66.8 114.7 83.4 145.0 186.8 22.0 164.8 234.7 212.7 8.712 FARNUM HRW 11.9 63.6 106.2 82.0 134.3 144.6 22.6 122.0 209.6 187.0 8.5

13 WA8124 SWS 7.1 50.9 90.1 67.9 100.0 146.7 24.3 122.4 221.1 196.8 8.314 LOUISE SWS 7.2 52.6 93.6 72.9 100.6 124.4 17.4 107.0 237.8 220.3 8.6

15 IDO669 SWS 10.1 50.9 99.3 72.1 106.1 174.7 24.2 150.5 255.3 231.2 8.516 ALTURAS SWS 9.9 52.7 101.6 69.2 104.8 213.8 24.8 189.0 222.3 197.5 8.5

17 OR2070870 SWW 8.6 51.3 91.8 65.7 84.3 141.0 17.3 123.8 175.3 158.0 8.518 OR2071628 SWW 7.7 52.0 93.6 69.2 84.3 163.8 19.0 144.8 234.6 215.6 8.519 OR8047P94 SWW 8.5 54.3 91.6 67.3 99.3 142.2 18.7 123.5 223.7 205.0 8.520 SKILES SWW 8.5 51.1 94.6 67.9 92.6 165.0 16.6 148.4 234.7 218.1 8.7

21 WA8134 SWW 8.0 54.2 94.1 69.4 87.5 135.0 18.5 116.5 229.4 210.9 8.522 STEPHENS SWW 8.3 55.1 95.7 70.7 82.4 129.2 15.7 113.5 217.7 202.0 8.5

23 99-06202A SWW 8.5 53.5 96.8 71.3 92.9 111.4 15.3 96.2 180.9 165.7 8.424 BRUNDAGE96 SWW 8.4 52.8 95.5 70.7 88.0 116.6 16.2 100.4 201.5 185.3 8.5

25 BZ26W07-436 SWW 8.7 53.6 96.4 71.4 87.9 148.0 18.5 129.5 220.5 202.0 8.526 WB456 SWW 9.5 52.4 91.7 67.4 65.2 117.0 13.4 103.6 204.1 190.7 8.7

27 NSA2350A SWW 8.4 54.4 103.4 71.0 104.4 114.2 13.8 100.3 165.9 152.1 8.3

28 DIVA SWS 8.6 52.1 91.8 69.7 101.1 129.3 17.5 111.8 217.6 200.1 8.629 ORCF103 SWW 8.9 52.4 98.0 68.5 100.0 144.8 13.5 131.3 218.7 205.2 8.730 XERPHA SWW 7.6 56.6 99.8 73.5 82.4 84.5 19.4 65.1 140.3 120.9 8.331 BRUNEAU SWW 7.8 52.9 93.8 70.7 95.6 120.8 19.3 101.4 166.0 146.7 8.332 GOETZE SWW 7.8 56.6 97.5 70.0 79.9 145.9 16.6 129.3 205.8 189.2 8.633 LEGACY SWW 7.9 54.0 93.5 72.1 94.6 104.3 22.3 82.0 162.9 140.7 8.3

University of Idaho SRC & RVA Data PNW WQC 2011 Crop Year

- 58 -

- 58 -

FlourEntry Variety Class Protein L0 a0 b0 L24 a24 b24 Ldiff

1 WA8074 HRS 12.1 81.66 -1.87 25.15 67.55 -0.48 22.09 -14.12 HANK HRS 11.5 84.36 -1.73 22.02 67.24 -0.04 22.46 -17.1

3 B04-1418 HRS 12.7 85.85 -0.81 17.78 68.03 -0.17 21.19 -17.84 97S0621-05 HRS 14.4 84.55 -0.61 20.16 65.66 -0.14 21.06 -18.95 BULLSEYE HRS 12.9 83.47 0.03 18.52 64.49 1.43 22.16 -19.0

6 IDO862 HRS 14 84.16 -0.69 19.16 62.26 0.05 18.46 -21.97 IDO694 HWS 13.3 85.82 -0.78 18.67 70.26 -0.21 23 -15.68 JEFFERSON HRS 12.1 85.03 -0.68 18.64 62.33 0.09 19.08 -22.7

9 WA8119 HRW 10.6 85.23 -1.81 21.58 70.99 -0.61 23.78 -14.210 BAUERMEISTER HRW 10.4 86.64 2.12 21.79 73.74 -1.2 27.01 -12.9

11 W8118 HRW 13.4 84.41 -1.28 21.99 63.24 -0.78 21.11 -21.212 FARNUM HRW 11.9 85.31 -2.11 25.13 67.95 -1.03 24.49 -17.4

13 WA8124 SWS 7.1 87.25 -3.18 22.67 73.78 -1.43 21.71 -13.514 LOUISE SWS 7.2 85.29 -3 25.07 73.83 -1.12 24.84 -11.5

15 IDO669 SWS 10.1 85.08 -1.65 23 71.83 -0.95 23.4 -13.316 ALTURAS SWS 9.9 86.77 -1.75 21.28 73.49 -0.44 24.57 -13.3

17 OR2070870 SWW 8.6 87.53 -1.81 19.12 73.96 -0.57 21.9 -13.618 OR2071628 SWW 7.7 87.75 -2.56 22.03 76.63 -1.28 25.75 -11.119 OR8047P94 SWW 8.5 87.01 -1.8 19.22 72.74 -0.18 23.14 -14.320 SKILES SWW 8.5 86.43 -0.48 24.39 73.32 -0.48 24.39 -13.1

21 WA8134 SWW 8 88.01 -2.36 21.4 76.44 -1.18 24.23 -11.622 STEPHENS SWW 8.3 87.5 -2.35 22.01 76.43 -1.19 26.68 -11.1

23 99-06202A SWW 8.5 85.46 -2.35 24.78 70.41 -0.85 26.03 -15.024 BRUNDAGE96 SWW 8.4 85.4 -2.64 26.45 70.96 -0.63 27.21 -14.4

25 BZ26W07-436 SWW 8.7 86.35 -1.96 21.41 67.59 -0.57 21.36 -18.826 WB456 SWW 9.5 86.06 -1.75 20.5 66.25 -0.38 20.54 -19.8

27 NSA2350A SWW 8.4 87.14 -2.38 22.91 74.57 -1.15 25.08 -12.6

28 DIVA SWS 8.6 87.73 -2.2 18.93 76.57 -1.06 22.83 -11.229 ORCF103 SWW 8.9 88.38 -2.26 20.62 78.1 -1.5 25.09 -10.330 XERPHA SWW 7.6 86.89 -2.18 20.65 75.54 -0.63 23.86 -11.331 BRUNEAU SWW 7.8 85.84 -2.46 24.65 72.8 -1 27.26 -13.032 GOETZE SWW 7.8 84.19 -2.11 24.49 70.88 -0.02 24.32 -13.333 LEGACY SWW 7.9 85.64 -1.99 22.47 74.14 -0.43 25 -11.5

University of Idaho Alkaline Noodle Color Data PNW WQC 2011 Crop Year

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flour mixographmixographmixographmixograph bake dough mixing loaf loaf loaf bake cookie topEntry Variety Class protein peak height tolerance absorption mix time handling absorption volume exterior interior comments diameter grain

(minutes) (cm) (degrees) (%) (minutes) (1-8)1 (%) (cc) (1-5)2 (1-5)3

1 WA8074 HRS 12.1 2.6 6.1 75 61 2.7 5 61 1075 1.5 1.5 strong2 HANK HRS 11.5 3.4 5.9 79 60 3.4 5 60 1000 1 1.5

3 B04-1418 HRS 12.7 4.9 6.1 77 62 3.5 6 62 1025 1 2 strong4 97S0621-05 HRS 14.4 4.1 6.1 73 65 3.2 7 65 1100 1.5 2 v strong5 BULLSEYE HRS 12.9 4.6 6.4 74 62 4 7 62 1100 1.5 2 v strong

6 IDO862 HRS 14 3.6 6.4 71 64 4 6 64 1100 1.5 2 v strong7 IDO694 HWS 13.3 3.3 7 70 63 3 7 63 1100 1.5 28 JEFFERSON HRS 12.1 3.1 5.8 71 61 3 5 61 1025 1.5 2

9 WA8119 HRW 10.6 3.5 6.4 80 59 3.5 4 59 900 2 210 BAUERMEISTER HRW 10.4 3.5 5.8 74 59 2.7 3 59 875 2.5 1.5

11 W8118 HRW 13.4 2.9 6.8 73 63 2.5 5 63 1150 2 212 FARNUM HRW 11.9 2.4 5.9 72 61 2 3 61 1025 1.5 1.5 weakest

13 WA8124 SWS 7.1 5 4.5 80 53 8.7 714 LOUISE SWS 7.2 4.9 3.3 82 54 9.0 6

15 IDO669 SWS 10.1 2.4 4.9 65 57 8.7 516 ALTURAS SWS 9.9 2.4 4.9 68 58 8.4 2

17 OR2070870 SWW 8.6 1.4 5.4 73 53 8.3 518 OR2071628 SWW 7.7 2.9 3.4 80 55 8.5 619 OR8047P94 SWW 8.5 2.4 4.5 76 55 8.7 520 SKILES SWW 8.5 2 4.3 74 56 8.7 6

21 WA8134 SWW 8 1.5 5.2 75 55 8.3 422 STEPHENS SWW 8.3 1.5 4.3 74 56 8.3 3

23 99-06202A SWW 8.5 2 4.7 78 55 8.5 424 BRUNDAGE96 SWW 8.4 1.9 4.2 74 55 8.5 3

25 BZ26W07-436 SWW 8.7 3 5.2 76 55 8.5 426 WB456 SWW 9.5 1.6 4.9 48 57 8.5 4

27 NSA2350A SWW 8.4 3.5 5 80 54 8.3 5

28 DIVA SWS 8.6 2.4 4.5 79 56 8.7 629 ORCF103 SWW 8.9 3 5.6 73 56 8.4 430 XERPHA SWW 7.6 2.5 4 78 55 8.3 331 BRUNEAU SWW 7.8 2.4 4.9 75 54 8.7 332 GOETZE SWW 7.8 2.1 3.8 76 55 8.3 333 LEGACY SWW 7.9 2.9 4.8 81 55 8.4 3

(1-8)1 (1-5)2 (1-5)3

1=weak 1=least 1=least8=strong

University of Idaho Mixograph & Baking Data PNW WQC 2011 Crop Year

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USDA-ARS Eastern Soft Wheat Quality Laboratory Wooster, Ohio




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WA8124 SWS 6 13 Wire-cut cookie 8 Fairly strong with low protein 9 Large cookie 9 Very good SRC profile

LOUISE SWS 6 14 Wire-cut cookie 7 8 Large cookie 8

IDO669 SWS 7 15 Wire-cut cookie 5 8 Large cookie 7

ALTURAS SWS 7 16 Wire-cut cookie 5 Low mixing tolerance 5 5

OR2070870 SWW 8 17 Wire-cut cookie 5 6 6

OR2071628 SWW 8 18 Wire-cut cookie 6 7 6

OR8047P94 SWW 8 19 Wire-cut cookie 6 7 7 Very good SRC profile

SKILES SWW 8 20 Wire-cut cookie 6 Medium strength 4 5

WA8134 SWW 9 21 Wire-cut cookie 5 5 5

STEPHENS SWW 9 22 Wire-cut cookie 5 4 5

99-06202A SWW 10 23 Wire-cut cookie 5 Medium weak, low mixing tolerance 5 5

BRUNDAGE96 SWW 10 24 Wire-cut cookie 5 7 6

BZ26W07-436 SWW 11 25 Wire-cut cookie 6 5 5

WB456 SWW 11 26 Wire-cut cookie 4 Weak gluten, low mixing tolerance 5 4 Low lactic acid SRC

NSA2350A SWW 12 27 Wire-cut cookie 7 Good mixing tolerance 3 Very small cookie 4 High sucrose SRC

DIVA SWS 13 28 Wire-cut cookie 6 6 6

ORCF103 SWW 13 29 Wire-cut cookie 6 Medium strength 6 6 High sucrose SRC

XERPHA SWW 13 30 Wire-cut cookie 4 Large water absorption, weak gluten 4 4 Poor SRC profile

BRUNEAU SWW 13 31 Wire-cut cookie 6 8 7

GOETZE SWW 13 32 Wire-cut cookie 6 Large water absorption 4 4 High water SRC

LEGACY SWW 13 33 Wire-cut cookie 6 5 5

USDA-ARS Eastern Soft Wheat Quality Laboratory End-Product Evaluation PNW WQC 2011 Crop Year

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Entry No. Entry Name

Flourmoisture

Flourprotein Water

Sodiumcarbonate Sucrose

Lacticacid Diameter Stack Ht Force† Distance

% % % % % % cm cm g mm

13 WA8124 12.92 7.02 53.7 72.2 91.0 106.8 16.31 1.91 1038 1.52

14 LOUISE 13.63 7.09 54.9 77.4 91.5 106.9 16.07 1.95 923 2.29

15 IDO669 13.42 9.69 53.4 76.4 95.6 107.4 16.01 2.03 1057 3.24

16 ALTURAS 13.19 9.31 54.6 75.7 97.5 106.0 15.30 2.13 1112 2.09

17 OR2070870 12.86 8.89 54.7 70.6 94.7 87.5 15.65 2.07 949 2.30

18 OR2071628 13.04 7.61 55.1 76.0 93.5 88.3 15.70 2.09 968 2.10

19 OR8047P94 13.44 8.22 53.9 71.3 92.9 99.2 15.79 2.03 971 1.88

20 SKILES 13.37 8.44 55.0 73.5 93.2 95.5 15.13 2.28 1104 2.02

21 WA8134 13.19 7.96 56.2 74.8 94.0 89.3 15.34 2.15 1076 1.87

22 STEPHENS 13.18 8.31 56.5 75.3 97.1 81.0 14.98 2.20 1166 2.63

23 99-06202A 13.36 8.33 56.0 77.2 98.1 94.4 15.35 2.20 1083 2.25

24 BRUNDAGE96 13.75 8.23 54.7 74.8 92.4 90.2 15.72 2.08 1068 1.92

25 BZ26W07-436 13.37 8.63 56.0 76.5 95.7 90.1 15.30 2.17 1048 1.60

26 WB456 13.09 9.22 55.2 73.8 94.3 68.3 15.29 2.10 1046 3.19

27 NSA2350A 13.24 8.26 56.2 76.4 100.6 109.2 14.70 2.36 1101 2.55

28 DIVA 12.87 8.52 55.7 75.2 91.4 105.5 15.67 2.11 1204 1.70

29 ORCF103 13.61 8.8 55.6 72.4 100.7 103.9 15.55 2.14 1141 2.90

30 XERPHA 13.47 7.54 59.4 80.5 99.0 83.3 14.95 2.18 1177 1.84

31 BRUNEAU 13.63 8.04 55.8 73.4 96.0 96.8 15.90 2.07 1029 2.70

32 GOETZE 13.44 7.86 58.0 72.8 97.8 79.4 14.92 2.25 992 2.14

33 LEGACY 13.70 7.69 55.6 74.8 93.0 97.2 15.32 2.08 1200 2.07† TA-XT2 texture measured on the average of 5 punches per cookie, two cookies per bake, and replicated bakes.

---- Wire-cut cookies -------- Solvent Retention Capacity ----

USDA-ARS Eastern Soft Wheat Quality Laboratory Raw Laboratory Data PNW WQC 2011 Crop Year

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Westbred Bozeman, Montana

Societá Produttori Sementi SPA Argelato-Bologna, Italy


www.prosementi.com

Sample# Variety Class Year P L W P/L Ie

1 WA8074 HRS 2011 56 232 327 0.24 54.3

2 HANK HRS 2011 62 200 355 0.31 57.6

3 B04‐1418 HRS 2011 113 104 439 1.09 66.9

4 97S0621‐05 HRS 2011 116 123 546 0.94 71.6

5 BULLSEYE HRS 2011 128 103 524 1.24 71.3

6 IDO862 HRS 2011 75 173 435 0.43 64.8

7 IDO694 HWS 2011 103 108 406 0.95 64.6

8 JEFFERSON HRS 2011 64 165 316 0.39 59.3

9 WA8119 HRW 2011 119 78 345 1.53 60.9

10 BAUERMEISTER HRW 2011 85 108 281 0.79 53.9

11 WA8118 HRW 2011 86 160 423 0.54 61.2

12 FARNUM HRW 2011 67 158 271 0.42 51.3

13 WA8124 SWS 2011 28 116 94 0.24 49.4

14 LOUISE SWS 2011 32 100 94 0.32 46.9

15 IDO669 SWS 2011 24 238 90 0.10 35.7

16 ALTURAS SWS 2011 31 205 113 0.15 37.7

17 OR2070870 SWW 2011 30 155 83 0.19 33.3

18 OR2071628 SWW 2011 27 124 61 0.22 30.2

19 OR8047P94 SWW 2011 28 135 83 0.21 39.3

20 SKILES SWW 2011 32 145 80 0.22 31.4

21 WA8134 SWW 2011 33 117 73 0.28 30.3

22 STEPHENS SWW 2011 38 96 76 0.40 29.4

23 99‐06202A SWW 2011 32 146 82 0.22 32.5

24 BRUNDAGE96 SWW 2011 24 177 63 0.14 29.5

25 BZ26W07‐436 SWW 2011 32 137 93 0.23 38.1

26 WB456 SWW 2011 27 90 43 0.30 21.3

27 NSA2350A SWW 2011 43 134 146 0.32 45.9

28 DIVA SWS 2011 37 134 117 0.28 42.8

29 ORCF103 SWW 2011 42 158 155 0.27 45.0

30 XERPHA SWW 2011 46 69 80 0.67 29.3

31 BRUNEAU SWW 2011 32 138 83 0.23 33.3

32 GOETZE SWW 2011 41 78 82 0.53 34.1

33 LEGACY SWW 2011 36 112 96 0.32 39.5

ALVEOGRAPH

Societá Produttori Sementi Raw Laboratory Data -- Alveograph PNW WQC 2011 Crop Year

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www.prosementi.com

Sample# Variety Class Year BU sec BU sec

1 WA8074 HRS 2011 764 114 144 10

2 HANK HRS 2011 601 125 120 10

3 B04‐1418 HRS 2011 614 125 110 10

4 97S0621‐05 HRS 2011 800 81 172 10

5 BULLSEYE HRS 2011 537 125 108 10

6 IDO862 HRS 2011 546 125 115 10

7 IDO694 HWS 2011 713 125 132 10

8 JEFFERSON HRS 2011 708 110 144 10

9 WA8119 HRW 2011 676 125 123 10

10 BAUERMEISTER HRW 2011 800 15 248 10

11 WA8118 HRW 2011 800 29 216 10

12 FARNUM HRW 2011 800 12 265 10

13 WA8124 SWS 2011 800 62 176 10

14 LOUISE SWS 2011 800 52 187 10

15 IDO669 SWS 2011 800 8 287 10

16 ALTURAS SWS 2011 800 8 292 10

17 OR2070870 SWW 2011 800 10 251 10

18 OR2071628 SWW 2011 800 12 239 10

19 OR8047P94 SWW 2011 800 12 257 10

20 SKILES SWW 2011 800 14 232 10

21 WA8134 SWW 2011 800 10 244 10

22 STEPHENS SWW 2011 800 7 253 10

23 99‐06202A SWW 2011 800 13 231 10

24 BRUNDAGE96 SWW 2011 800 9 254 10

25 BZ26W07‐436 SWW 2011 800 23 219 10

26 WB456 SWW 2011 800 6 191 10

27 NSA2350A SWW 2011 800 18 235 10

28 DIVA SWS 2011 800 9 275 10

29 ORCF103 SWW 2011 800 10 268 10

30 XERPHA SWW 2011 800 9 231 10

31 BRUNEAU SWW 2011 800 10 257 10

32 GOETZE SWW 2011 800 20 213 10

33 LEGACY SWW 2011 800 8 279 10

GLUTOGRAPH

Stretching Relaxation

Societá Produttori Sementi Raw Laboratory Data -- Glutograph PNW WQC 2011 Crop Year

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www.prosementi.com

Sample# Variety Class Yearw.a.

(base 14%)C1 Dough Dev. (min)

Torque (Nm) 1.10 ± 0.04

Amp. (Nm) Stab. (min) Absorption Mixing Gluten Viscosity Amilolysis Retrogr.

1 WA8074 HRS 2011 58.4 3.82 1.11 0.06 8.75 5 4 2 5 2 8

2 HANK HRS 2011 57.7 2.57 1.05 0.04 10.25 4 4 6 7 7 7

3 B04‐1418 HRS 2011 62.2 7.78 1.11 0.07 10.33 8 6 6 6 2 8

4 97S0621‐05 HRS 2011 63.0 8.70 1.11 0.07 10.48 8 5 6 6 7 7

5 BULLSEYE HRS 2011 61.7 2.78 1.05 0.05 10.08 8 5 7 4 4 7

6 IDO862 HRS 2011 59.2 6.70 1.13 0.07 9.73 6 5 4 7 3 8

7 IDO694 HWS 2011 63.0 8.77 1.15 0.06 9.58 8 5 6 6 2 8

8 JEFFERSON HRS 2011 58.0 4.73 1.12 0.05 9.07 5 4 5 7 2 8

9 WA8119 HRW 2011 62.8 6.17 1.06 0.08 9.85 8 6 3 6 2 7

10 BAUERMEISTER HRW 2011 60.5 3.93 1.11 0.07 8.73 7 5 3 7 2 8

11 WA8118 HRW 2011 63.0 5.98 1.12 0.06 9.75 8 4 4 6 2 7

12 FARNUM HRW 2011 62.2 3.53 1.07 0.06 8.72 8 3 3 5 2 7

13 WA8124 SWS 2011 50.1 0.87 1.06 0.09 4.90 1 1 3 8 7 8

14 LOUISE SWS 2011 50.6 0.77 1.10 0.10 2.93 1 1 4 8 5 7

15 IDO669 SWS 2011 51.5 1.62 1.07 0.09 4.37 1 1 4 8 6 6

16 ALTURAS SWS 2011 53.5 2.18 1.06 0.06 4.88 1 2 3 8 6 7

17 OR2070870 SWW 2011 54.4 1.32 1.07 0.08 3.13 1 1 5 8 3 8

18 OR2071628 SWW 2011 51.2 0.98 1.14 0.09 3.30 1 0 5 8 5 6

19 OR8047P94 SWW 2011 52.4 1.33 1.13 0.08 3.55 1 1 5 8 7 6

20 SKILES SWW 2011 54.2 1.43 1.13 0.09 3.35 1 1 5 8 5 7

21 WA8134 SWW 2011 54.0 1.37 1.11 0.07 2.98 1 1 6 8 4 7

22 STEPHENS SWW 2011 55.0 1.38 1.07 0.09 2.32 2 1 6 8 3 7

23 99‐06202A SWW 2011 54.0 1.23 1.11 0.08 2.85 1 1 6 8 4 0

24 BRUNDAGE96 SWW 2011 51.5 1.43 1.09 0.09 3.47 1 1 6 8 5 8

25 BZ26W07‐436 SWW 2011 52.6 1.77 1.10 0.07 4.08 1 1 6 8 3 8

26 WB456 SWW 2011 55.5 1.80 1.08 0.05 1.53 2 1 6 8 5 7

27 NSA2350A SWW 2011 53.0 1.57 1.08 0.10 6.33 1 2 5 8 7 8

28 DIVA SWS 2011 53.5 1.43 1.06 0.10 5.12 1 1 5 8 4 8

29 ORCF103 SWW 2011 53.7 2.63 1.05 0.07 5.95 1 2 2 8 2 7

30 XERPHA SWW 2011 55.9 1.45 1.06 0.08 3.07 2 1 6 8 4 8

31 BRUNEAU SWW 2011 53.1 1.30 1.09 0.07 3.25 1 1 6 8 6 8

32 GOETZE SWW 2011 53.3 1.13 1.12 0.11 3.07 1 1 6 8 4 8

33 LEGACY SWW 2011 53.2 1.28 1.10 0.09 3.30 1 1 5 8 4 8

Profile indexes (1‐9 scale)

MIXOLAB PROFILERMIXOLAB

Societá Produttori Sementi Raw Laboratory Data -- Mixograph PNW WQC 2011 Crop Year

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Società Produttori Sementiwww.prosementi.com

Alveograph detailsProtocol: constant hydration.

Parameters interpretationP: tenacity (maximum pressure required for the deformation of the sample).

L: extensability (length of the curve).W: baking strength (surface area of the curve).

P/L: configuration ratio of the curve.Ie: (P200/P)*100. Elasticity index (P200 is the pressure at 4 cm from the beginning of the curve).

Mixolab detailsProtocol: "Chopin+" (variable temperature).

Parameters interpretationWater Absorption (%): quantity of water required to obtain C1.C1 (min): dough formation time (peak development).

Stability (min): time when torque (Nm) is higher than 89% of C1.

Amplitude (Nm): curve width at C1. Dough elasticity: a high value correspond to high dough elasticity.Profiler ‐ Water Absorption Index:This is a function of the composition of the flour. It affects dough yield (profit).

Higher value is associated with more water absorption.

Profiler ‐ Mixing Index:This represents the behavior of the dough during mixing at 30°C (stability, development time and weakening).

A high value corresponds to high dough stability in mixing.

Profiler ‐ Gluten Index:This represents the behavior of the gluten when heating the dough.

A high value corresponds to high gluten resistance to heating.

Profiler ‐ Viscosity Index:This represents the increase in viscosity during heating. It depends on both amylase activity and starch quality.

A high value corresponds to high dough viscosity during heating.

Profiler ‐ Amylolysis Index:This is a function of the starch's ability to withstand amylolysis.

A high value corresponds to low amylase activity.

Profiler ‐ Retrogradation Index:This is a function of the characteristics of the starch and its hydrolysis during the test.

A high value corresponds to a low shelf life of the end product.

Glutograph detailsProtocol: Brabender for common wheat.

Parameters interpretationShear Time or Stretching (sec): extension of the gluten. Time to reach the deflection or shear angle.

Relaxation (BU: Brabender Units): elasticity of the gluten. The recovery of the sample after 10 sec.

Societá Produttori Sementi Raw Laboratory Data -- Details PNW WQC 2011 Crop Year

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Gilliam County Wheat Quality Lab Arlington, Oregon

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


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WA8074 HRS 1 1 bread 7 good feel 5 darker crumb, large open holes 6 good volume

HANK HRS 1 2 bread 7 good feel 6 large open holes 7

B04-1418 HRS 2 3 bread 7 good feel 5 poor volume 6 good cell formation

97S0621-05 HRS 2 4 bread 8 good feel 7 cells a little open, good volume 8 nice crumb, nice crust

BULLSEYE HRS 2 5 bread 8 good feel 7 cells slightly open, good volume 8 nice crumb, nice crust

ID0862 HRS 3 6 bread 7 good feel 7 few large open cells 8 nice volume

IDO694 HWS 3 7 bread 7 good feel 7 few large open cells 8 nice volume, nice crumb

JEFFERSON HRS 3 8 bread 7 good feel 5 poor volume 7 good cell formation

WA8119 HRW 4 9 bread 7 good feel 5 poor volume 5 few large open cells

BAUERMEISTER HRW 4 10 bread 8 good feel 4 poor volume, yellow 4 worst overall preformance

WA8118 HRW 5 11 bread 9 good feel 8 good cell formation, nice volume 8 nice crumb, nice crust, good color

FARNUM HRW 5 12 bread 9 good feel 8 good cell formation, nice volume 8 nice crumb, nice crust, but a bit yellow

WA8124 SWS 6 13 cookie

LOUISE SWS 6 14 cookie 8 normal dough feel 8 good SF 8 acceptable

IDO669 SWS 7 15 cookie 8 normal dough feel 8 good SF 8 slightly rough crumb, acceptable

ALTURAS SWS 7 16 cookie 8 normal dough feel 7 slightly low SF 7 acceptable

OR2070870 SWW 8 17 cookie 8 normal dough feel 7 slightly low SF 7 smooth crumb, acceptable

OR2071628 SWW 8 18 cookie 8 normal dough feel 8 good SF 8 slightly rough crumb, acceptable

OR8047P94 SWW 8 19 cookie 8 normal dough feel 8 good SF 8 acceptable

SKILES SWW 8 20 cookie 8 normal dough feel 8 good SF 8 smooth crumb, acceptable

WA8134 SWW 9 21 cookie 8 normal dough feel 8 good SF 8 acceptable

STEPHENS SWW 9 22 cookie 8 normal dough feel 7 slightly low SF 7 smooth crumb, acceptable

99-06202A SWW 10 23 cookie 8 normal dough feel 8 good SF 8 slightly rough crumb, acceptable

BRUNDAGE96 SWW 10 24 cookie 8 normal dough feel 8 good SF 8 acceptable

BZ26W07-436 SWW 11 25 cookie 8 normal dough feel 7 slightly low SF 7 acceptable

WB456 SWW 11 26 cookie 8 normal dough feel 7 slightly low SF 7 slightly rough crumb, acceptable

NSA2350A SWW 12 27 cookie 8 normal dough feel 7 slightly low SF 7 acceptable

DIVA SWS 13 28 cookie 8 normal dough feel 8 good SF 8 slightly rough crumb, acceptable

ORCF103 SWW 13 29 cookie 8 normal dough feel 7 slightly low SF 7 slightly rough crumb, acceptable

XERPHA SWW 13 30 cookie 8 normal dough feel 7 slightly low SF 7 acceptable

BRUNEAU SWW 13 31 cookie 8 normal dough feel 8 good SF 8 smooth crumb, acceptable

GOETZE SWW 13 32 cookie 8 normal dough feel 6 low SF 6 acceptable

LEGACY SWW 13 33 cookie 8 normal dough feel 7 slightly low SF 7 slightly rough crumb, acceptable

Gilliam County Wheat Quality Laboratory End-Product Evaluation PNW WQC 2011 Crop Year

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Temp RH Group Moist Water Wt Flour Wt Dough Wt Dough Temp Width Thickness W/T Spread Comments° C % ID # Variety % ml gm gm ° C as is as is adjusted Factor

20.1 15 6 13 WA8124 12.6 19.6 221.4 oops not enough flour to rerun

20.3 15 6 14 LOUISE 13.3 17.8 223.2 158.90 18.9 50.03 48.54 0.99 9.92 good SF

20.3 15 7 15 IDO669 13.1 18.1 222.9 154.97 19.2 48.93 51.17 0.92 9.20 good SF

20.4 15 7 16 ALTURAS 12.9 18.8 222.2 146.72 19.3 47.16 51.37 0.88 8.84 slightly low SF

20.4 15 8 17 OR2070870 12.6 19.6 221.4 141.34 19.5 47.06 53.20 0.85 8.52 slightly low SF

20.5 15 8 18 OR2071628 12.7 19.4 221.6 144.54 19.8 47.90 49.38 0.93 9.34 good SF

20.5 15 8 19 OR8047P94 13.1 18.3 222.7 147.38 19.6 48.33 51.30 0.91 9.07 good SF

20.5 15 8 20 SKILES 12.9 18.8 222.2 148.44 19.3 48.13 50.81 0.91 9.12 good SF

20.5 15 9 21 WA8134 12.8 19.1 221.9 148.17 19.4 47.70 50.57 0.91 9.08 good SF

20.6 15 9 22 STEPHENS 12.8 19.1 221.9 142.23 19.9 46.43 51.43 0.87 8.69 slightly low SF

19.5 15 10 23 99-06202A 12.8 19.1 221.9 152.20 18.1 48.66 47.63 0.98 9.83 good SF

19.9 15 10 24 BRUNDAGE96 13.3 17.8 223.2 150.88 19.5 48.13 48.62 0.95 9.53 good SF

20.4 15 11 25 BZ26W07-436 12.9 18.8 222.2 153.52 20.1 48.03 51.59 0.90 8.96 slightly low SF

20.4 15 11 26 WB456 12.7 19.4 221.6 151.06 19.8 48.40 54.63 0.85 8.53 slightly low SF

23.1 15 12 27 NSA2350A 12.5 19.9 221.1 150.00 22.4 47.56 54.12 0.85 8.46 slightly low SF

23.8 15 13 28 DIVA 12.7 19.4 221.6 149.38 22.2 48.26 51.12 0.91 9.09 good SF

24.2 15 13 29 ORCF103 13.2 18.1 222.9 150.86 22.4 47.93 51.80 0.89 8.91 slightly low SF

23.9 15 13 30 XERPHA 13.1 18.3 222.7 148.18 21.7 47.76 53.12 0.87 8.65 slightly low SF

24.3 15 13 31 BRUNEAU 13.2 18.1 222.9 152.85 22.3 48.96 48.38 0.97 9.74 good SF

24.4 15 13 32 GOETZE 12.9 18.8 222.2 151.31 22.5 46.80 56.79 0.79 7.93 low SF

23.9 15 13 33 LEGACY 13.3 17.8 223.2 149.18 22.0 47.80 53.93 0.85 8.53 slightly low SF

Sample ID

Gilliam County Wheat Quality Lab Raw Laboratory Data -- Cookie Spread PNW WQC 2011 Crop Year

- 68 -

DateSample

ID Customer

% Moistu

re Tube ID SolventTube & cap Wt

Flour Wt

Tube & Flour

Wt Wet WT%

SRC Avg Comments

12/20/11 001 PNW WQC 1-1 Water 13.53 5.00 18.53 -327.24 -329.60

1-2 Water 13.81 5.00 18.81 -331.96

1-3 Lactic Acid 13.41 5.00 18.41 -325.34 -325.16 NOT

1-4 Lactic Acid 13.39 5.00 18.39 -324.99 FINISHED

1-5 Carbonate 13.50 5.00 18.50 -326.85 -328.10

1-6 Carbonate 13.65 5.00 18.65 -329.35

1-7 Sucrose 13.59 5.00 18.59 -328.26 -327.51

1-8 Sucrose 13.50 5.00 18.50 -326.75 NOT

ENOUGH

002 PNW WQC 2-1 Water 13.46 5.00 18.46 -326.14 -327.46 TIME

2-2 Water 13.62 5.00 18.62 -328.77

2-3 Lactic Acid 13.57 5.00 18.57 -327.99 -327.76

2-4 Lactic Acid 13.54 5.00 18.54 -327.52

2-5 Carbonate 13.44 5.00 18.44 -325.76 -326.47

2-6 Carbonate 13.52 5.00 18.52 -327.19

2-7 Sucrose 13.80 5.00 18.80 -331.76 -326.33

2-8 Sucrose 13.15 5.00 18.15 -320.90

003 PNW WQC 3-1 Water 13.52 5.00 18.52 -327.09 -329.78

3-2 Water 13.84 5.00 18.84 -332.48

3-3 Lactic Acid 13.49 5.00 18.49 -326.55 -326.86

3-4 Lactic Acid 13.52 5.00 18.52 -327.17

3-5 Carbonate 13.88 5.00 18.88 -333.23 -330.12

3-6 Carbonate 13.51 5.00 18.51 -327.00

3-7 Sucrose 13.57 5.00 18.57 -328.04 -332.01

3-8 Sucrose 14.05 5.00 19.05 -335.97

004 PNW WQC 4-1 Water 13.36 5.00 18.36 -324.40 -326.17

4-2 Water 13.57 5.00 18.57 -327.94

4-3 Lactic Acid 13.41 5.00 18.41 -325.32 -328.76

4-4 Lactic Acid 13.82 5.00 18.82 -332.19

4-5 Carbonate 13.92 5.00 18.92 -333.82 -330.02

4-6 Carbonate 13.47 5.00 18.47 -326.21

4-7 Sucrose 13.58 5.00 18.58 -328.13 -326.83

4-8 Sucrose 13.42 5.00 18.42 -325.52

005 PNW WQC 5-1 Water 13.49 5.00 18.49 -326.70 -213.35

5-2 Water 5.00 5.00 -100.00

5-3 Lactic Acid 5.00 5.00 -100.00 -100.00

5-4 Lactic Acid 5.00 5.00 -100.00

5-5 Carbonate 5.00 5.00 -100.00 -100.00

5-6 Carbonate 5.00 5.00 -100.00

5-7 Sucrose 5.00 5.00 -100.00 -100.00

5-8 Sucrose 5.00 5.00 -100.00

006 PNW WQC 6-1 Water 5.00 5.00 -100.00 -100.00

6-2 Water 5.00 5.00 -100.00

6-3 Lactic Acid 5.00 5.00 -100.00 -100.00

6-4 Lactic Acid 5.00 5.00 -100.00

6-5 Carbonate 5.00 5.00 -100.00 -100.00

6-6 Carbonate 5.00 5.00 -100.00

6-7 Sucrose 5.00 5.00 -100.00 -100.00

6-8 Sucrose 5.00 5.00 -100.00

007 PNW WQC 7-1 Water 5.00 5.00 -100.00 -100.00

7-2 Water 5.00 5.00 -100.00

7-3 Lactic Acid 5.00 5.00 -100.00 -100.00

7-4 Lactic Acid 5.00 5.00 -100.00

7-5 Carbonate 5.00 5.00 -100.00 -100.00

7-6 Carbonate 5.00 5.00 -100.00

7-7 Sucrose 5.00 5.00 -100.00 -100.00

7-8 Sucrose 5.00 5.00 -100.00

WA8074

Hank

B04-1418

97S0621-05

Bullseye

IDO862

IDO694

Gilliam County Wheat Quality Lab Raw Laboratory Data -- SRC PNW WQC 2011 Crop Year

- 69 -

- 69

-

DateSample

ID Customer

% Moistu


Flour Wt

Tube & Flour

Wt Wet WT%

SRC Avg Comments

008 PNW WQC 8-1 Water 5.00 5.00 -100.00 -100.00

8-2 Water 5.00 5.00 -100.00

8-3 Lactic Acid 5.00 5.00 -100.00 -100.00

8-4 Lactic Acid 5.00 5.00 -100.00

8-5 Carbonate 5.00 5.00 -100.00 -100.00

8-6 Carbonate 5.00 5.00 -100.00

8-7 Sucrose 5.00 5.00 -100.00 -100.00

8-8 Sucrose 5.00 5.00 -100.00

009 PNW WQC 9-1 Water 5.00 5.00 -100.00 -100.00

9-2 Water 5.00 5.00 -100.00

9-3 Lactic Acid 5.00 5.00 -100.00 -100.00

9-4 Lactic Acid 5.00 5.00 -100.00

9-5 Carbonate 5.00 5.00 -100.00 -100.00

9-6 Carbonate 5.00 5.00 -100.00

9-7 Sucrose 5.00 5.00 -100.00 -100.00

9-8 Sucrose 5.00 5.00 -100.00

010 PNW WQC 10-1 Water 5.00 5.00 -100.00 -100.00

10-2 Water 5.00 5.00 -100.00

10-3 Lactic Acid 5.00 5.00 -100.00 -100.00

10-4 Lactic Acid 5.00 5.00 -100.00

10-5 Carbonate 5.00 5.00 -100.00 -100.00

10-6 Carbonate 5.00 5.00 -100.00

10-7 Sucrose 5.00 5.00 -100.00 -100.00

10-8 Sucrose 5.00 5.00 -100.00

011 PNW WQC 11-1 Water 5.00 5.00 -100.00 -100.00

11-2 Water 5.00 5.00 -100.00

11-3 Lactic Acid 5.00 5.00 -100.00 -100.00

11-4 Lactic Acid 5.00 5.00 -100.00

11-5 Carbonate 5.00 5.00 -100.00 -100.00

11-6 Carbonate 5.00 5.00 -100.00

11-7 Sucrose 5.00 5.00 -100.00 -100.00

11-8 Sucrose 5.00 5.00 -100.00

012 PNW WQC 12-1 Water 5.00 5.00 -100.00 -100.00

12-2 Water 5.00 5.00 -100.00

12-3 Lactic Acid 5.00 5.00 -100.00 -100.00

12-4 Lactic Acid 5.00 5.00 -100.00

12-5 Carbonate 5.00 5.00 -100.00 -100.00

12-6 Carbonate 5.00 5.00 -100.00

12-7 Sucrose 5.00 5.00 -100.00 -100.00

12-8 Sucrose 5.00 5.00 -100.00

013 PNW WQC 13-1 Water 5.00 5.00 -100.00 -100.00

13-2 Water 5.00 5.00 -100.00

13-3 Lactic Acid 5.00 5.00 -100.00 -100.00

13-4 Lactic Acid 5.00 5.00 -100.00

13-5 Carbonate 5.00 5.00 -100.00 -100.00

13-6 Carbonate 5.00 5.00 -100.00

13-7 Sucrose 5.00 5.00 -100.00 -100.00

13-8 Sucrose 5.00 5.00 -100.00

014 PNW WQC 14-1 Water 5.00 5.00 -100.00 -100.00

14-2 Water 5.00 5.00 -100.00

14-3 Lactic Acid 5.00 5.00 -100.00 -100.00

14-4 Lactic Acid 5.00 5.00 -100.00

14-5 Carbonate 5.00 5.00 -100.00 -100.00

14-6 Carbonate 5.00 5.00 -100.00

14-7 Sucrose 5.00 5.00 -100.00 -100.00

14-8 Sucrose 5.00 5.00 -100.00

WA8124

Louise

Jefferson

WA8119

Bauermeister

WA8118

Farnum


- 70 -

- 70 -

DateSample

ID Customer

% Moistu


Flour Wt

Tube & Flour

Wt Wet WT%

SRC Avg Comments

015 PNW WQC 15-1 Water 5.00 5.00 -100.00 -100.00

15-2 Water 5.00 5.00 -100.00

15-3 Lactic Acid 5.00 5.00 -100.00 -100.00

15-4 Lactic Acid 5.00 5.00 -100.00

15-5 Carbonate 5.00 5.00 -100.00 -100.00

15-6 Carbonate 5.00 5.00 -100.00

15-7 Sucrose 5.00 5.00 -100.00 -100.00

15-8 Sucrose 5.00 5.00 -100.00

016 PNW WQC 16-1 Water 5.00 5.00 -100.00 -100.00

16-2 Water 5.00 5.00 -100.00

16-3 Lactic Acid 5.00 5.00 -100.00 -100.00

16-4 Lactic Acid 5.00 5.00 -100.00

16-5 Carbonate 5.00 5.00 -100.00 -100.00

16-6 Carbonate 5.00 5.00 -100.00

16-7 Sucrose 5.00 5.00 -100.00 -100.00

16-8 Sucrose 5.00 5.00 -100.00

017 PNW WQC 17-1 Water 5.00 5.00 -100.00 -100.00

17-2 Water 5.00 5.00 -100.00

17-3 Lactic Acid 5.00 5.00 -100.00 -100.00

17-4 Lactic Acid 5.00 5.00 -100.00

17-5 Carbonate 5.00 5.00 -100.00 -100.00

17-6 Carbonate 5.00 5.00 -100.00

17-7 Sucrose 5.00 5.00 -100.00 -100.00

17-8 Sucrose 5.00 5.00 -100.00

018 PNW WQC 18-1 Water 5.00 5.00 -100.00 -100.00

18-2 Water 5.00 5.00 -100.00

18-3 Lactic Acid 5.00 5.00 -100.00 -100.00

18-4 Lactic Acid 5.00 5.00 -100.00

18-5 Carbonate 5.00 5.00 -100.00 -100.00

18-6 Carbonate 5.00 5.00 -100.00

18-7 Sucrose 5.00 5.00 -100.00 -100.00

18-8 Sucrose 5.00 5.00 -100.00

019 PNW WQC 19-1 Water 5.00 5.00 -100.00 -100.00

19-2 Water 5.00 5.00 -100.00

19-3 Lactic Acid 5.00 5.00 -100.00 -100.00

19-4 Lactic Acid 5.00 5.00 -100.00

19-5 Carbonate 5.00 5.00 -100.00 -100.00

19-6 Carbonate 5.00 5.00 -100.00

19-7 Sucrose 5.00 5.00 -100.00 -100.00

19-8 Sucrose 5.00 5.00 -100.00

020 PNW WQC 20-1 Water 5.00 5.00 -100.00 -100.00

20-2 Water 5.00 5.00 -100.00

20-3 Lactic Acid 5.00 5.00 -100.00 -100.00

20-4 Lactic Acid 5.00 5.00 -100.00

20-5 Carbonate 5.00 5.00 -100.00 -100.00

20-6 Carbonate 5.00 5.00 -100.00

20-7 Sucrose 5.00 5.00 -100.00 -100.00

20-8 Sucrose 5.00 5.00 -100.00

021 PNW WQC 21-1 Water 5.00 5.00 -100.00 -100.00

21-2 Water 5.00 5.00 -100.00

21-3 Lactic Acid 5.00 5.00 -100.00 -100.00

21-4 Lactic Acid 5.00 5.00 -100.00

21-5 Carbonate 5.00 5.00 -100.00 -100.00

21-6 Carbonate 5.00 5.00 -100.00

21-7 Sucrose 5.00 5.00 -100.00 -100.00

21-8 Sucrose 5.00 5.00 -100.00

IDO669

Alturas

OR2070870

OR2071628

OR8047P94

Skiles

WA8134


- 71 -

- 71

-

DateSample

ID Customer

% Moistu


Flour Wt

Tube & Flour

Wt Wet WT%

SRC Avg Comments

022 PNW WQC 22-1 Water 5.00 5.00 -100.00 -100.00

22-2 Water 5.00 5.00 -100.00

22-3 Lactic Acid 5.00 5.00 -100.00 -100.00

22-4 Lactic Acid 5.00 5.00 -100.00

22-5 Carbonate 5.00 5.00 -100.00 -100.00

22-6 Carbonate 5.00 5.00 -100.00

22-7 Sucrose 5.00 5.00 -100.00 -100.00

22-8 Sucrose 5.00 5.00 -100.00

023 PNW WQC 23-1 Water 5.00 5.00 -100.00 -100.00

23-2 Water 5.00 5.00 -100.00

23-3 Lactic Acid 5.00 5.00 -100.00 -100.00

23-4 Lactic Acid 5.00 5.00 -100.00

23-5 Carbonate 5.00 5.00 -100.00 -100.00

23-6 Carbonate 5.00 5.00 -100.00

23-7 Sucrose 5.00 5.00 -100.00 -100.00

23-8 Sucrose 5.00 5.00 -100.00

024 PNW WQC 24-1 Water 5.00 5.00 -100.00 -100.00

24-2 Water 5.00 5.00 -100.00

24-3 Lactic Acid 5.00 5.00 -100.00 -100.00

24-4 Lactic Acid 5.00 5.00 -100.00

24-5 Carbonate 5.00 5.00 -100.00 -100.00

24-6 Carbonate 5.00 5.00 -100.00

24-7 Sucrose 5.00 5.00 -100.00 -100.00

24-8 Sucrose 5.00 5.00 -100.00

025 PNW WQC 25-1 Water 5.00 5.00 -100.00 -100.00

25-2 Water 5.00 5.00 -100.00

25-3 Lactic Acid 5.00 5.00 -100.00 -100.00

25-4 Lactic Acid 5.00 5.00 -100.00

25-5 Carbonate 5.00 5.00 -100.00 -100.00

25-6 Carbonate 5.00 5.00 -100.00

25-7 Sucrose 5.00 5.00 -100.00 -100.00

25-8 Sucrose 5.00 5.00 -100.00

026 PNW WQC 26-1 Water 5.00 5.00 -100.00 -100.00

26-2 Water 5.00 5.00 -100.00

26-3 Lactic Acid 5.00 5.00 -100.00 -100.00

26-4 Lactic Acid 5.00 5.00 -100.00

26-5 Carbonate 5.00 5.00 -100.00 -100.00

26-6 Carbonate 5.00 5.00 -100.00

26-7 Sucrose 5.00 5.00 -100.00 -100.00

26-8 Sucrose 5.00 5.00 -100.00

027 PNW WQC 27-1 Water 5.00 5.00 -100.00 -100.00

27-2 Water 5.00 5.00 -100.00

27-3 Lactic Acid 5.00 5.00 -100.00 -100.00

27-4 Lactic Acid 5.00 5.00 -100.00

27-5 Carbonate 5.00 5.00 -100.00 -100.00

27-6 Carbonate 5.00 5.00 -100.00

27-7 Sucrose 5.00 5.00 -100.00 -100.00

27-8 Sucrose 5.00 5.00 -100.00

028 PNW WQC 28-1 Water 5.00 5.00 -100.00 -100.00

28-2 Water 5.00 5.00 -100.00

28-3 Lactic Acid 5.00 5.00 -100.00 -100.00

28-4 Lactic Acid 5.00 5.00 -100.00

28-5 Carbonate 5.00 5.00 -100.00 -100.00

28-6 Carbonate 5.00 5.00 -100.00

28-7 Sucrose 5.00 5.00 -100.00 -100.00

28-8 Sucrose 5.00 5.00 -100.00

029 PNW WQC 29-1 Water 5.00 5.00 -100.00 -100.00

Stephens

99-06202A

Burndage96

BZ26W07-436

WB456

NSA2350A

Diva


- 72 -

- 72 -

DateSample

ID Customer

% Moistu


Flour Wt

Tube & Flour

Wt Wet WT%

SRC Avg Comments

29-2 Water 5.00 5.00 -100.00

29-3 Lactic Acid 5.00 5.00 -100.00 -100.00

29-4 Lactic Acid 5.00 5.00 -100.00

29-5 Carbonate 5.00 5.00 -100.00 -100.00

29-6 Carbonate 5.00 5.00 -100.00

29-7 Sucrose 5.00 5.00 -100.00 -100.00

29-8 Sucrose 5.00 5.00 -100.00

030 PNW WQC 30-1 Water 5.00 5.00 -100.00 -100.00

30-2 Water 5.00 5.00 -100.00

30-3 Lactic Acid 5.00 5.00 -100.00 -100.00

30-4 Lactic Acid 5.00 5.00 -100.00

30-5 Carbonate 5.00 5.00 -100.00 -100.00

30-6 Carbonate 5.00 5.00 -100.00

30-7 Sucrose 5.00 5.00 -100.00 -100.00

30-8 Sucrose 5.00 5.00 -100.00

031 PNW WQC 31-1 Water 5.00 5.00 -100.00 -100.00

31-2 Water 5.00 5.00 -100.00

31-3 Lactic Acid 5.00 5.00 -100.00 -100.00

31-4 Lactic Acid 5.00 5.00 -100.00

31-5 Carbonate 5.00 5.00 -100.00 -100.00

31-6 Carbonate 5.00 5.00 -100.00

31-7 Sucrose 5.00 5.00 -100.00 -100.00

31-8 Sucrose 5.00 5.00 -100.00

032 PNW WQC 32-1 Water 5.00 5.00 -100.00 -100.0032-2 Water 5.00 5.00 -100.0032-3 Lactic Acid 5.00 5.00 -100.00 -100.0032-4 Lactic Acid 5.00 5.00 -100.0032-5 Carbonate 5.00 5.00 -100.00 -100.0032-6 Carbonate 5.00 5.00 -100.0032-7 Sucrose 5.00 5.00 -100.00 -100.0032-8 Sucrose 5.00 5.00 -100.00

033 PNW WQC 33-1 Water 5.00 5.00 -100.00 -100.0033-2 Water 5.00 5.00 -100.0033-3 Lactic Acid 5.00 5.00 -100.00 -100.0033-4 Lactic Acid 5.00 5.00 -100.0033-5 Carbonate 5.00 5.00 -100.00 -100.0033-6 Carbonate 5.00 5.00 -100.0033-7 Sucrose 5.00 5.00 -100.00 -100.0033-8 Sucrose 5.00 5.00 -100.00

Goetze

Legacy

Bruneau

ORCF103

Xerpha


- 73 -

- 73

-

GroupSample

ID Class Moist P L G W P/L Ie % W Comments

ID # Variety %

1 1 WA8074 HRS 11.9 54 213 32.5 284 0.25 50.4 0

1 2 HANK HRS 12.1 57 180 29.9 296 0.32 54.5 0

2 3 B04-1418 HRS 14.9 113 83 20.3 372 1.36 65.9 0

2 4 97S0621-05 HRS 14.6 114 108 23.1 486 1.06 70.7 0

2 5 BULLSEYE HRS 14.0 113 87 20.8 393 1.30 68.1 0

3 6 ID0862 HRS 11.1 76 151 27.4 387 0.50 62.3 0

3 7 IDO694 HWS 13.9 109 118 24.2 452 0.92 63.5 0

3 8 JEFFERSON HRS 13.5 61 134 25.8 259 0.46 57.3 0

4 9 WA8119 HRW 14.0 130 57 16.8 297 2.28 59.1 0

4 10 BAUERMEISTER HRW 14.2 88 93 21.5 265 0.95 53.4 0

5 11 WA8118 HRW 14.0 92 140 26.3 415 0.66 61.2 0

5 12 FARNUM HRW 14.0 70 131 25.5 265 0.53 51.3 0

6 13 WA8124 SWS 12.6 33 76 19.4 83 0.43 49.3 0

6 14 LOUISE SWS 13.3 32 85 20.5 82 0.38 45.4 0

7 15 IDO669 SWS 13.1 27 234 34.1 100 0.12 36.4 0

7 16 ALTURAS SWS 12.9 26 223 33.2 106 0.12 39.2 0

8 17 OR2070870 SWW 12.6 31 125 24.9 78 0.25 33.7 0

8 18 OR2071628 SWW 12.7 28 103 22.6 57 0.27 294.0 0

8 19 OR8047P94 SWW 13.1 28 144 26.7 83 0.19 37.6 0

8 20 SKILES SWW 12.9 32 111 23.5 72 0.29 32.3 0

9 21 WA8134 SWW 12.8 35 94 21.6 71 0.37 30.7 0

9 22 STEPHENS SWW 12.8 38 79 19.8 59 0.48 25.0 0

10 23 99-06202A SWW 12.8 32 144 26.7 85 0.22 33.3 0

10 24 BRUNDAGE96 SWW 13.3 25 147 27.0 65 0.17 31.5 0

11 25 BZ26W07-436 SWW 12.9 34 121 24.5 93 0.28 38.3 0

11 26 WB456 SWW 12.7 28 70 18.6 38 0.40 19.0 0 sticky

12 27 NSA2350A SWW 12.5 40 117 24.1 126 0.34 45.8 0

13 28 DIVA SWS 12.7 35 108 23.1 96 0.32 41.6 0

13 29 ORCF103 SWW 13.2 45 126 25.0 144 0.36 44.1 0

13 30 XERPHA SWW 13.1 48 53 16.2 71 0.91 27.8 0

13 31 BRUNEAU SWW 13.2 34 104 22.7 80 0.33 34.5 0

13 32 GOETZE SWW 12.9 43 50 15.7 65 0.86 30.3 0

13 33 LEGACY SWW 13.3 37 78 19.7 77 0.47 37.2 0

Gilliam County Wheat Quality Lab Raw Laboratory Data -- Alveograph PNW WQC 2011 Crop Year

- 74 -

- 74 -

Group Sample ID Class Moisture Flour Water Absorption Absorption Peak Stab MTI Time to

ID # Variety % Amount Added (500 FU) 14% mb (Develop) Breakdown

1 1 WA8074 HRS 11.9 48.80 62.0 61.8 59.4 7.0 7.0 33 11.8

1 2 HANK HRS 12.1 48.91 59.0 59.2 57.0 6.5 11.6 29 11.3

2 3 B04-1418 HRS 14.9 50.52 62.0 61.5 62.5 17.2 17.5 10 25.0

2 4 97S0621-05 HRS 14.6 50.35 63.2 63.4 64.2 20.8 16.3 0 25.0

2 5 BULLSEYE HRS 14.0 50.00 61.4 60.9 60.9 25.0 22.9 0 25.0

3 6 ID0862 HRS 11.1 48.36 62.0 62.4 59.2 6.7 14.5 17 18.5

3 7 IDO694 HWS 13.9 49.94 64.0 64.9 64.7 14.5 11.3 28 20.5

3 8 JEFFERSON HRS 13.5 49.71 59.6 59.0 58.4 10.3 13.1 27 16.5

4 9 WA8119 HRW 14.0 50.00 61.4 61.9 61.9 10.0 15.8 19 18.4

4 10 BAUERMEISTER HRW 14.2 50.11 61.2 60.9 61.1 8.2 10.1 24 14.4

5 11 WA8118 HRW 14.0 50.00 62.0 63.2 63.2 13.2 15.8 19 20.5

5 12 FARNUM HRW 14.0 50.00 63.0 62.4 62.4 6.9 7.8 29 11.9

6 13 WA8124 SWS 12.6 49.19 50.0 50.9 49.3 1.2 1.4 81 2.1

6 14 LOUISE SWS 13.3 49.59 50.0 50.5 49.7 1.4 2.1 80 3.1

7 15 IDO669 SWS 13.1 49.48 51.0 51.7 50.7 1.7 3.7 68 3.6

7 16 ALTURAS SWS 12.9 49.36 53.6 53.4 52.1 4.0 4.9 63 4.7

8 17 OR2070870 SWW 12.6 49.19 56.0 55.9 54.3 1.4 3.0 75 3.5

8 18 OR2071628 SWW 12.7 49.25 53.0 52.6 51.2 1.2 1.1 85 1.9

8 19 OR8047P94 SWW 13.1 49.48 52.0 53.2 52.2 1.7 2.8 103 2.9

8 20 SKILES SWW 12.9 49.36 55.8 55.8 54.6 1.5 3.3 56 4.7

9 21 WA8134 SWW 12.8 49.31 55.0 55.6 54.2 1.4 2.2 106 1.8

9 22 STEPHENS SWW 12.8 49.31 55.0 55.6 54.2 1.7 1.6 110 3.0

10 23 99-06202A SWW 12.8 49.31 54.2 54.3 52.9 1.5 2.8 89 2.0

10 24 BRUNDAGE96 SWW 13.3 49.59 52.0 52.0 51.2 1.4 2.6 93 2.0

11 25 BZ26W07-436 SWW 12.9 49.36 53.0 53.0 51.8 1.4 4.7 42 5.5

11 26 WB456 SWW 12.7 49.25 56.0 56.4 55.0 2.0 1.1 153 2.7

12 27 NSA2350A SWW 12.5 49.14 53.0 52.5 50.7 1.7 1.8 61 3.0

13 28 DIVA SWS 12.7 49.25 53.0 53.8 52.4 1.5 3.3 73 2.6

13 29 ORCF103 SWW 13.2 49.53 55.6 55.2 54.2 6.2 8.6 38 10.2

13 30 XERPHA SWW 13.1 49.48 58.2 57.5 56.5 1.5 2.5 72 3.9

13 31 BRUNEAU SWW 13.2 49.53 54.4 54.1 53.1 1.5 2.5 88 2.2

13 32 GOETZE SWW 12.9 49.36 54.0 53.9 52.7 1.7 1.3 95 2.5

13 33 LEGACY SWW 13.3 49.59 54.0 53.7 52.9 1.5 1.2 82 2.0

Gilliam County Wheat Quality Lab Raw Laboratory Data -- Farinograph PNW WQC 2011 Crop Year

- 75 -

- 75

-

Moisture Abs Flour Wt Liquid Wt Total Mix Loaf Volume CommentsGroup ID # Variety % % g (ml) Time (min) (cc)

1 1 WA8074 11.9 59.4 102.44 60.90 2:00 875 Darker crumb, large open hole

1 2 HANK 12.1 57.0 101.22 58.50 3:15 775 large open holes

2 3 B04-1418 14.9 62.5 98.95 62.50 2:00 700 nice cell formation, poor volume

2 4 97S0621-05 14.6 64.2 99.30 64.20 2:00 955 cells a little large, nice crumb, good volume

2 5 BULLSEYE 14.0 60.9 100.00 62.90 2:30 900 cells a little large, nice crumb, good volume

3 6 IDO862 11.1 59.2 103.37 59.20 4:00 825 few large open cells

3 7 IDO694 13.9 64.7 100.12 64.70 3:00 825 cells a little large, nice crumb

3 8 JEFFERSON 13.5 58.4 100.58 60.40 3:30 700 nice cell formation, poor volume

4 9 WA8119 14.0 61.9 100.00 61.90 3:00 700 large open cells, poor volume

4 10 BAUERMEISTER 14.2 61.1 99.77 62.10 3:00 670 yellow, very poor volume, worst loaf of samples

5 11 WA8118 14.0 63.2 100.00 64.20 2:30 910 nice crust, nice crumb, good color, good cell formation

5 12 FARNUM 14.0 62.4 100.00 62.40 2:00 900 nice cell formation, nice crumb, good volume, but a bit yellow

Sample ID

Gilliam County Wheat Quality Lab Raw Laboratory Data -- Loaf Volume PNW WQC 2011 Crop Year

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Wheat Marketing Center Portland, Oregon




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WA8124 SWS 6 13 Japanese Spongecake 6 No appearent likes or dislikes 5 Good volume, Soft texture, Bad shape

LOUISE SWS 6 14 Japanese Spongecake 6 No appearent likes or dislikes 3 OK volume, Hard texture

IDO669 SWS 7 15 Japanese Spongecake 6 No appearent likes or dislikes 3 Low volume, Hard texture, Bad shape Low protein loss from wht to flr

ALTURAS SWS 7 16 Japanese Spongecake 6 No appearent likes or dislikes 2 Low volume, Hard texture, Bad shape

OR2070870 SWW 8 17 Japanese Spongecake 6 No appearent likes or dislikes 5 OK volume, Soft texture

OR2071628 SWW 8 18 Japanese Spongecake 6 No appearent likes or dislikes 7 Good volume, Soft texture ~1% lower flr protein than others

OR8047P94 SWW 8 19 Japanese Spongecake 6 No appearent likes or dislikes 5 OK volume, Soft texture, Bad shape

SKILES SWW 8 20 Japanese Spongecake 6 No appearent likes or dislikes 5 OK volume, Soft texture, Bad crumb grain

WA8134 SWW 9 21 Japanese Spongecake 6 No appearent likes or dislikes 8 Good volume, Soft texture Smaller & lighter kernels than check

STEPHENS SWW 9 22 Japanese Spongecake 6 No appearent likes or dislikes 4 Low volume, Hard texture

99-06202A SWW 10 23 Japanese Spongecake 6 No appearent likes or dislikes 7 OK volume, Soft texture Lower protein loss (wht - flr)

BRUNDAGE96 SWW 10 24 Japanese Spongecake 6 No appearent likes or dislikes 6 OK volume, Soft texture

BZ26W07-436 SWW 11 25 Japanese Spongecake 6 No appearent likes or dislikes 3 Low volume, Hard texture 0.8% lower flr protein

WB456 SWW 11 26 Japanese Spongecake 6 No appearent likes or dislikes 4 Low volume, Hard texture

NSA2350A SWW 12 27 Japanese Spongecake 6 No appearent likes or dislikes 2 Low volume, Bad cake Big kernels, but no good

DIVA SWS 13 28 Japanese Spongecake 6 No appearent likes or dislikes 2 Low volume, Hard texture

ORCF103 SWW 13 29 Japanese Spongecake 6 No appearent likes or dislikes 2 Low volume, Hard texture, Bad shape

XERPHA SWW 13 30 Japanese Spongecake 6 No appearent likes or dislikes 7 Good volume, Soft texture

BRUNEAU SWW 13 31 Japanese Spongecake 6 No appearent likes or dislikes 3 OK volume, Hard texture, Bad crumb grain

GOETZE SWW 13 32 Japanese Spongecake 6 No appearent likes or dislikes 4 Low volume, Soft texture, Bad crumb grain Very high flr ash

LEGACY SWW 13 33 Japanese Spongecake 6 No appearent likes or dislikes 4 Low volume, Soft texture, Bad crumb grain

Wheat Marketing Center End-Product Evaluation PNW WQC 2011 Crop Year

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Variety ClassGroup

#Sample

#Cake

VolumeExternal

Score

Crumb Grain Score

Texture Score

Total Score

WA8124 SWS 6 13 1216 10 19 21 50LOUISE SWS 6 14 1178 13 19 15 47IDO669 SWS 7 15 1137 10 19 18 47ALTURAS SWS 7 16 1132 8 19 18 45OR2070870 SWW 8 17 1182 12 20 21 53OR2071628 SWW 8 18 1231 12 20 21 53OR8047P94 SWW 8 19 1184 10 19 21 50SKILES SWW 8 20 1190 12 18 21 51WA8134 SWW 9 21 1201 13 20 24 57STEPHENS SWW 9 22 1136 12 20 18 5099-06202A SWW 10 23 1194 12 19 24 55BRUNDAGE96 SWW 10 24 1199 12 19 21 52BZ26W07-436 SWW 11 25 1164 12 19 15 46WB456 SWW 11 26 1121 12 18 18 48NSA2350A SWW 12 27 1142 10 16 15 41DIVA SWS 13 28 1130 12 18 15 45ORCF103 SWW 13 29 1144 8 18 21 47XERPHA SWW 13 30 1233 13 20 21 54BRUNEAU SWW 13 31 1179 12 16 18 46GOETZE SWW 13 32 1131 12 16 21 49LEGACY SWW 13 33 1161 10 16 21 47

Wheat Marketing Center Raw Laboratory Data -- Japanese Sponge Cake PNW WQC 2011 Crop Year

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USDA-GIPSA Technical Services Division Kansas City, MO

Flour FarinographSample Variety Class Moisture Protein Absorption Peak Stability MTI

1 WA8074 HRS 11.9 12.1 59.9 5.5 8.1 26

2 HANK HRS 12.1 11.5 57.8 5.2 13.0 20

3 BO4‐1418 HRS 14.9 12.7 59.4 13.8 16.5 2

4 97S0621‐05 HRS 14.6 14.4 61.2 23.0 24.2 20

5 BULLSEYE HRS 14.0 12.9 60.5 7.0 28.4 12

6 ID0862 HRS 11.1 14.0 62.2 8.5 14.0 20

7 ID0694 HWS 13.9 13.3 62.0 23.0 22.3 9

8 JEFFERSON HRS 13.5 12.1 58.8 5.3 8.7 35

9 WA8119 HRW 14.0 10.6 61.7 10.0 21.0 24

10 BAUERMEISTER HRW 14.2 10.4 60.2 7.2 14.7 24

11 WA8118 HRW 14.0 13.4 62.9 9.5 16.8 20

12 FARNUM HRW 14.0 11.9 60.3 5.0 11.0 40

13 WA8124 SWS 12.6 7.1 51.2 1.0 0.9 112

14 LOUISE SWS 13.3 7.2 51.2 0.9 0.6 97

15 ID0669 SWS 13.1 10.1 51.5 1.2 2.9 88

16 ALTURAS SWS 12.9 9.9 53.5 3.4 3.5 89

17 OR2070870 SWW 12.6 8.6 55.2 1.4 2.2 96

18 OR2071628 SWW 12.7 7.7 52.1 1.0 1.0 123

19 OR8047P94 SWW 13.1 8.5 52.6 1.0 2.8 84

20 SKILES SWW 12.9 8.5 54.2 1.2 3.2 71

21 WA8134 SWW 12.8 8.0 54.5 1.0 1.7 121

22 STEPHENS SWW 12.8 8.3 55.1 1.5 1.8 110

23 99‐06202A SWW 12.8 8.5 54.2 1.1 1.9 106

24 BRUNDAGE96 SWW 13.3 8.4 51.6 1.2 2.0 108

25 BZ26W07‐436 SWW 12.9 8.7 52.6 1.2 3.3 69

26 WB456 SWW 12.7 9.5 55.5 1.4 1.2 103

27 NSA2350A SWW 12.5 8.4 52.3 1.3 2.9 50

28 DIVA SWS 12.7 8.6 54.0 1.2 3.2 75

29 ORCF103 SWW 13.2 8.9 54.1 5.9 4.5 60

30 XERPHA SWW 13.1 7.6 56.4 1.5 1.4 85

31 BRUNEAU SWW 13.2 7.8 53.3 1.2 2.4 98

32 GOETZE SWW 12.9 7.8 54.3 1.4 1.3 105

33 LEGACY SWW 13.3 7.9 53.3 1.4 1.6 86

GIPSA Technical Services Division Raw Laboratory Data PNW WQC 2011 Crop Year

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USDA-ARS-NPA Grain Marketing Research Laboratory




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WA8074 HRS 1 1 Pup Bread 7 Good dough performance 4 Poor crumb grain, low LV 5.5 Good dough, good MT, poor crumb, dull color Good flour protein,

HANK HRS 1 2 Pup Bread 7 Good dough performance 3 Poor crumb grain, dull color 5Good dough, long MT, poor crumb, dull Lower flour protein, low LV, weak loaf exterior

B04-1418 HRS 2 3 Pup Bread 8 Good dough performance 8 Crumb higher than check, good LV, dull color 8 Good dough, long MT, excel. LV, Good flour protein,rated higher than CK

97S0621-05 HRS 2 4 Pup Bread 9 Good; best of entire set, highest absorption 8 Crumb higher than check, excel. LV, dull color 8.5 Good dough, MT, excel.LV, dull color Exc. Flour protein, rated higher than CK

BULLSEYE HRS 2 5 Pup Bread 8 Good dough performance 3 Poor crumb grain, gold color, good LV, 5.5 Good dough, long MT, gold crumb color Good flour protein, rated lower than either experimental

ID0862 HRS 3 6 Pup Bread 8 Good dough performance 3 Poor crumb, good LV, 5.5 Good dough, long MT, dull color Good flour protein, rated lower than the check

IDO694 HWS 3 7 Pup Bread 8 Good dough performance 7 Questionable crumb, good LV 7.5 Good dough, good MT & crumb, dull color Good flour protein, rated slightly lower than the check

JEFFERSON HRS 3 8 Pup Bread 8 Good dough performance 8 Crumb higher than experimentals, good LV 8 Good dough, good crumb, MT, dull clolr Good flour protein, rated higher than experimentals

WA8119 HRW 4 9 Pup Bread 8 Good dough performance 3 Questionable crumb, 5 Good dough, q crumb, long MT, yellow color Low flour protein, rated slightly higher than ck

BAUERMEISTER HRW 4 10 Pup Bread 4 weak dough at pan 4 Poor crumb, low LV, yellow crumb 4 Weaker dough, lower protein, poor crumb and color Rated slightly lower than experimental

WA8118 HRW 5 11 Pup Bread 4 weak dough 4 Questionable crumb, low LV, yellow crumb 4 Weak dough, good MT, yellow color Rated slightly higher than ck

FARNUM HRW 5 12 Pup Bread 2 very weak dough 2 Poor crumb, low LV, very yellow crumb 2 Weak dough, short MT, very yellow color Poor overall check (sorry)

USDA-ARS Grain Marketing Research Laboratory End-Product Evaluation -- Pup Bread PNW WQC 2011 Crop Year

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WA8074 HRS 1 1 Sp&Do Pd Brd 8sl tough sponge, dough was good 6 low volume, good grain, sl yellow 7

good dough, low LV, good grain good flour for sp & do production

HANK HRS 1 2 Sp&Do Pd Brd 6sl tough sponge, sl tough dough 7 nice grain, creamy 6.5 tough dough, nice grain

good flour for S&D, tough dough may cause problems in production

B04-1418 HRS 2 3 Sp&Do Pd Brd 5bold, tough sponge; sl tough dough 7 nice grain, creamy 6 bold, tough dough; nice grain

good flour for S&D, tough dough may cause problems in production

97S0621-05 HRS 2 4 Sp&Do Pd Brd 4bold, tough sponge; sl tough dough 6.5 sl yellow 5

bold, tough dough; avg LV and grain

avg flour for S&D, tough dough may cause problems in production

BULLSEYE HRS 2 5 Sp&Do Pd Brd 3bold, tough sponge; very tough dough 6

good volume, poor grain, gold crumb 4.5

bold, tough dough; good LV, poor grain


ID0862 HRS 3 6 Sp&Do Pd Brd 2tough sponge; strong, tough dough 7 good grain, creamy 4.5

strong, tough dough; good grain


IDO694 HWS 3 7 Sp&Do Pd Brd 9 bold sponge, dough was good 6 creamy 7.5bold sponge, avg LV and grain good flour for S&D, highest overall

JEFFERSON HRS 3 8 Sp&Do Pd Brd 5 wet sponge, sl sticky dough 6good volume, poor grain, dull, nice external 5.5

wet sponge, good LV, poor grain avg flour for S&D, low grain score

WA8119 HRW 4 9 Sp&Do Pd Brd 6.5 tough sponge, sl sticky dough 5 low volume, poor grain, sl yellow 5.5tough sponge, low LV, poor grain avg flour for S&D, low grain score

BAUERMEISTER HRW 4 10 Sp&Do Pd Brd 5 sticky dough at make-up 5 low volume, poor grain, yellow 5sticky dough, low LV, poor grain

avg flour for S&D, low volume and grain score may cause problems in consumer acceptability

WA8118 HRW 5 11 Sp&Do Pd Brd 7 sl sticky dough at make-up 5 low volume, poor grain, yellow 6 low LV, poor grain good flour for S&D, low grain score

FARNUM HRW 5 12 Sp&Do Pd Brd 1.5very wet sponge, very sticky dough 4

low volume, poor grain, dark yellow 2.5

wet, sticky dough; low LV, poor grain

poor flour for S&D, sticky dough and poor end product performance

USDA-ARS Grain Marketing Research Laboratory End-Product Evaluation -- Sponge & Dough Pound Loaf Bread PNW WQC 2011 Crop Year

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Sample No. Flour 700g Dough Bake Abs. Bake MT Spg. Spg. Mix Pan

Moisture Flour Wt. Flour Wt. (g) % min. Score Back Scor Score Score

King Midas Day 1 12.60 688.8 198.8 59.0 4.0 +2 tough+1

sl tough+1

sl tough good

WA8074 11.34 679.0 189.0 58.0 7.0+1

sl tough good good good

HANK 11.52 680.4 190.4 56.0 9.0 sl tough good sl tough sl tough

B04-1418 14.40 703.3 213.3 61.0 14.0-1

sl wet+2

bold good+1

sl tough

97S0621-05 14.17 701.4 211.4 62.0 14.0-1

sl wet+2

bold+1

sl tough+1

good

BULLSEYE 13.65 697.2 207.2 60.0 22.0 good+2

bold +3 tough+1

tough,

ID0862 10.82 675.0 185.0 59.0 14.0+1

sl tough+2

tough +2 toughtough, strong

King Midas Day 2 12.60 688.8 198.8 59.0 4.0+2+3 tough good good good

ID0694 13.51 696.0 206.0 63.0 11.0 goodgood,

bold goodgood,

strong

JEFFERSON 13.32 694.5 204.5 58.0 5.0 -1 good-2

wet good-1

sl sticky

WA8119 13.75 698.0 208.0 62.0 6.0+1+2 tough good good

-1 sl sticky

BAUERMEISTER 13.43 695.4 205.4 61.0 5.0 -1 good good-1

sl sticky-2

sticky

WA8118 13.70 697.6 207.6 63.0 7.0 good+1

good good-1

sl sticky

FARNUM 13.76 698.1 208.1 61.0 5.0-1-2 wet

-2 wet

-2 sticky

-2 sticky

USDA-ARS Grain Marketing Reserach Laboratory Raw Laboratory Data -- Sponge & Dough Pound Loaf Bread PNW WQC 2011 Crop Year

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Sample No.

King Midas Day 1

WA8074

HANK

B04-1418

97S0621-05

BULLSEYE

ID0862

King Midas Day 2

ID0694

JEFFERSON

WA8119

BAUERMEISTER

WA8118

FARNUM

Dough WT Proof Ht Proof Time Loaf WT Loaf Vol Loaf Vol Grain Color External

grams cm min. grams cc TexVol (ml) 1-9 Comments

524.0 8.8 75 492.2 2463 2236 5.3 sl yellow good

524.0 8.5 82 490.5 2338 2206 6.8 sl yellow double break

524.0 8.9 97 487.9 2488 2313 7.5 creamy double break

524.0 10.4 82 477.1 2750 2472 7.5 creamybulged, double

break, overproofed

524.0 8.4 84 481.4 2438 2262 6.0 sl yellowbulged, double

break

524.0 8.8 72 484.6 2538 2252 4.5 goldbulged, sl double

break

524.0 8.6 90 485.1 2450 2292 6.8 creamy double break

524.0 8.7 64 489.2 2513 2297 6.0 dullgood, sl double

break

524.0 8.7 74 484.6 2488 2264 5.3 creamybulged, double

break

524.0 8.8 75 483.5 2588 2405 4.5 dull nice external

524.0 8.6 73 486.1 2363 2131 4.5 sl yellow double break

524.0 8.5 74 490.0 2288 2117 4.8 yellowflat top, double

break

524.0 8.5 74 484.9 2388 2205 4.5 yellow double break

524.0 8.3 75 486.3 2275 2099 3.0 dark yellowflat top, double

break

USDA-ARS Grain Marketing Reserach Laboratory Raw Laboratory Data -- Sponge & Dough Pound Loaf Bread PNW WQC 2011 Crop Year

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1000

1200

1400

1600

1800

2000

2200

2400

2600

2800

3000

1 2 3 4 5 6 7 8 9 10 11 12 13 14

PNW WQC 2011 Pound Sponge & Dough Loaf Volumes

Loaf Vol cc

Loaf Vol TexVol (ml)

USDA-ARS Grain Marketing Research Laboratory Pound Sponge & Dough Loaf Volume Chart PNW WQC 2011 Crop Year

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FL-Abs FL-Abs MIX-TMC MIX-TM MIX-TOL FL-Abs FL-Abs Development Stability MTI Breakdown Quality(asis%) (14%mb) (min) (min) (0-6) (asis%) (14%mb) time (min) (min) (FU) time (min) Number

11-0002451 WA8074 66.7 63.7 3.38 3.38 2 60.7 57.6 7.0 15.4 27 12.1 12111-0002452 HANK 65.2 62.4 4.24 4.08 4 59.1 56.3 6.3 20.1 13 15.6 15611-0002453 B04-1418 63.6 64.1 4.38 4.38 4 60.2 60.7 18.9 31.5 2 32.3 32311-0002454 97S0621-05 66.9 67.1 4.5 4.50 3 62.2 62.4 21.5 26.1 3 30.9 30911-0002455 BULLSEYE 67.8 67.4 5.5 5.50 5 60.4 60.0 10.9 30.9 18 32.6 32611-0002456 ID0862 69.0 65.4 4.38 4.38 2 62.9 59.3 11.5 27.3 10 30.0 30011-0002457 ID0694 66.1 65.5 4.38 4.38 3 63.5 62.9 15.5 23.1 6 27.0 27011-0002458 JEFFERSON 64.0 63.2 3.5 3.50 2 58.9 58.1 9.4 20.3 17 20.1 20111-0002459 WA8119 63.2 62.9 5.5 4.69 4 61.9 61.7 8.7 21.8 11 21.9 21911-0002460 BAUERMEISTER 61.1 60.4 3.13 2.56 2 61.2 60.5 9.0 21.0 11 21.3 21311-0002461 WA8118 65.8 65.5 3.38 3.38 3 63.4 63.0 11.5 25.5 9 29.1 29111-0002462 FARNUM 64.2 63.9 2.58 2.48 1 61.1 60.9 5.9 12.2 34 9.5 95

Mixograph FarinographUSDA-HWWQL

Sample NOVARIETY

USDA-ARS Grain Marketing Research Laboratory Raw Laboratory Data -- Mixograph & Farinograph PNW WQC 2011 Crop Year

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USDA-HWWQLSAMPLE_NO11-0002451 WA8074 HRS 1 65.7 62.7 4.38 2 875 171.2 6.8 148.9 dull11-0002452 HANK HRS 1 65.2 62.4 6 2.5 850 170.8 6.7 150.9 dull11-0002453 B04-1418 HRS 2 65.7 66.2 6.25 3.3 920 174.9 7.5 154 dull11-0002454 97S0621-05 HRS 2 68.2 68.4 5.25 4 1010 176.4 7.5 151.8 dull11-0002455 BULLSEYE HRS 2 66.7 66.3 7.5 2 975 174.3 7.4 150.6 gold11-0002456 ID0862 HRS 3 68.7 65.1 6.88 2.4 930 173.5 7.4 149.1 dull11-0002457 ID0694 HWS 3 66.7 66.1 5.75 3 900 174.4 6.9 151.6 dull11-0002458 JEFFERSON HRS 3 63.7 62.9 4.75 4 920 171.7 7.3 147.1 dull11-0002459 WA8119 HRW 4 63.2 62.9 6 2.5 800 171.1 6.8 150.2 yellow11-0002460 BAUERMEISTER HRW 4 61.7 61 3.5 1.8 730 170 6.4 149.2 yellow11-0002461 WA8118 HRW 5 65.7 65.4 4.13 2 875 174.3 7 150.8 yellow11-0002462 FARNUM HRW 5 63.2 62.9 2.63 1.5 780 172.1 6.4 152.4 very yellow

Color Bake MT

(min)Crumb

Grain (0-6)Loaf Vol

(cc)Dough WT (g)

Proof HT (cm)

Loaf WT (g)

VARIETY CLASS GROUPFL Abs (asis%)

FL Abs (14%mb)

USDA-ARS Grain Marketing Research Laboratory Raw Laboratory Data -- Pup Loaf Bread PNW WQC 2011 Crop Year

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USDA-HWWQL Flour 700g Dough Bake Abs. Bake MT Spg. Spg. Mix PanSample NO Moisture Flour Wt. Flour Wt. (g) % min. Score Back Scor Score Score

King Midas Day 1 HWWQL check 12.60 688.8 198.8 59.0 4.0 +2 tough +1 sl tough +1 sl tough good

11-0002451 WA8074 11.34 679.0 189.0 58.0 7.0 +1 sl tough good good good

11-0002452 HANK 11.52 680.4 190.4 56.0 9.0 +1 sl tough good +1 sl tough +1 sl tough

11-0002453 B04-1418 14.40 703.3 213.3 61.0 14.0 -1 sl wet +2 bold good +1 sl tough

11-0002454 97S0621-05 14.17 701.4 211.4 62.0 14.0 -1 sl wet +2 bold +1 sl tough +1 good

11-0002455 BULLSEYE 13.65 697.2 207.2 60.0 22.0 good +2 bold +3 tough +1 tough, strong

11-0002456 ID0862 10.82 675.0 185.0 59.0 14.0 +1 sl tough +2 tough +2 tough +2 tough, strong

King Midas Day 2 HWWQL check 12.60 688.8 198.8 59.0 4.0 +2+3 tough good good good

11-0002457 ID0694 13.51 696.0 206.0 63.0 11.0 good good, bold good good, strong

11-0002458 JEFFERSON 13.32 694.5 204.5 58.0 5.0 -1 good -2 wet good -1 sl sticky

11-0002459 WA8119 13.75 698.0 208.0 62.0 6.0 +1+2 tough good good -1 sl sticky

11-0002460 BAUERMEISTER 13.43 695.4 205.4 61.0 5.0 -1 good good -1 sl sticky -2 sticky

11-0002461 WA8118 13.70 697.6 207.6 63.0 7.0 good +1 good good -1 sl sticky

11-0002462 FARNUM 13.76 698.1 208.1 61.0 5.0 -1-2 wet -2 wet -2 sticky -2 sticky

USDA-HWWQL Dough WT Proof Ht Proof Time Loaf WT Loaf Vol Loaf Vol Grain Color ExternalSample NO grams cm min. grams cc TexVol (ml) 1-9 Comments

King Midas Day 1 HWWQL check 524.0 8.8 75 492.2 2463 2236 5.3 sl yellow good

11-0002451 WA8074 524.0 8.5 82 490.5 2338 2206 6.8 sl yellow double break

11-0002452 HANK 524.0 8.9 97 487.9 2488 2313 7.5 creamy double break

11-0002453 B04-1418 524.0 10.4 82 477.1 2750 2472 7.5 creamy bulged, double break, overproofed

11-0002454 97S0621-05 524.0 8.4 84 481.4 2438 2262 6.0 sl yellow bulged, double break

11-0002455 BULLSEYE 524.0 8.8 72 484.6 2538 2252 4.5 gold bulged, sl double break

11-0002456 ID0862 524.0 8.6 90 485.1 2450 2292 6.8 creamy double break

King Midas Day 2 HWWQL check 524.0 8.7 64 489.2 2513 2297 6.0 dull good, sl double break

11-0002457 ID0694 524.0 8.7 74 484.6 2488 2264 5.3 creamy bulged, double break

11-0002458 JEFFERSON 524.0 8.8 75 483.5 2588 2405 4.5 dull nice external

11-0002459 WA8119 524.0 8.6 73 486.1 2363 2131 4.5 sl yellow double break

11-0002460 BAUERMEISTER 524.0 8.5 74 490.0 2288 2117 4.8 yellow flat top, double break

11-0002461 WA8118 524.0 8.5 74 484.9 2388 2205 4.5 yellow double break

11-0002462 FARNUM 524.0 8.3 75 486.3 2275 2099 3.0 dark yellow flat top, double break

Varieties

Varieties

USDA-ARS Grain Marketing Research Laboratory Raw Laboratory Data -- Sponge & Dough PNW WQC 2011 Crop Year

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USDA-ARS Grain Marketing Research Laboratory Mixograms PNW WQC 2011 Crop Year

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11-2451.jpg 11-2452.jpg

11-2453.jpg 11-2454.jpg

11-2455.jpg 11-2456.jpg

11-2457.jpg 11-2458.jpg

11-2459.jpg 11-2460.jpg

11-2461.jpg 11-2462.jpg

USDA-ARS Grain Marketing Research Laboratory Farinograms PNW WQC 2011 Crop Year

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sa - Copy.jpg0002451sa.jpg 002451sb1.jpg 0002452sa.jpg

002452sa1.jpg 0002453sa.jpg 002453sb1.jpg

0002454sa.jpg 002454sa1.jpg 0002455sa.jpg

002455sa1.jpg 002456sa1.jpg 0002456sb.jpg





USDA-ARS Grain Marketing Research Laboratory Pup Loaf Images PNW WQC 2011 Crop Year

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002457sa1.jpg 0002457sb.jpg 0002458sa.jpg




002457sa1.jpg 0002457sb.jpg 0002458sa.jpg




USDA-ARS Grain Marketing Research Laboratory Pup Loaf Images PNW WQC 2011 Crop Year

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0002454sa.jpg 002454sb1.jpg 0002455sb.jpg

002455sb1.jpg 0002456sa.jpg 002456sa1.jpg



0002454sa.jpg 002454sb1.jpg 0002455sb.jpg

002455sb1.jpg 0002456sa.jpg 002456sa1.jpg

USDA-ARS Grain Marketing Research Laboratory Sponge & Dough Bread Images PNW WQC 2011 Crop Year

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USDA-ARS Grain Marketing Research Laboratory Sponge & Dough Bread Images PNW WQC 2011 Crop Year

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USDA-ARS Western Wheat Quality Laboratory Pullman, Washington




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WA8074 HRS 1 1 Bread 8 nice 8 v. good volume performance for prot 7 dough slighly weak, abs down

HANK HRS 1 2 Bread 8 nice 8 v. good volume performance for prot 8 best bread of all groups

B04-1418 HRS 2 3 Bread 8 nice 6.5 vol & grain OK 7.5 good dough strength and abs.

97S0621-05 HRS 2 4 Bread 9 excellent 8 best bread of group 8 good dough strength

BULLSEYE HRS 2 5 Bread 9 excellent 7.5 grain a little weaker 8 good dough strength

ID0862 HRS 3 6 Bread 9 excellent 7 7

IDO694 HWS 3 7 Bread 9 excellent 8 best overall performance, all good 8 better dough strength, water absgood prot performance for volume, bright alk noodle

JEFFERSON HRS 3 8 Bread 7 7 7 weaker crumb grain weak dough for Jefferson

WA8119 HRW 4 9 Bread 5 less than others but still OK 5 stronger dough and better crumb 5 good volume performance for protein low flour protein

BAUERMEISTER HRW 4 10 Bread 5 less than others but still OK 4.5 5 good volume performance for protein low flour protein

WA8118 HRW 5 11 Bread 7 8 nice bread 8 dough strength down best peformance of group

FARNUM HRW 5 12 Bread 6 7 6 weaker dough

Cookie & Cake together in OverallWA8124 SWS 6 13 Cookie 6 slightly softer than check 8.5 good top grain 8 SRC profile better than Louise good cookie and cake

LOUISE SWS 6 14 Cookie 8 nice 8.5 7 cookie much better than cake

IDO669 SWS 7 15 Cookie 7 soft 8 good top grain 7 cookie much better than cake SRC profile better than Alturas

ALTURAS SWS 7 16 Cookie 6 softer than check 7 5.5 poor cake volume

OR2070870 SWW 8 17 Cookie 7 soft 7 good top grain 6

OR2071628 SWW 8 18 Cookie 5 comparable to standard 8 good top grain 7.5 best cookie and cake of set good SRC profile

OR8047P94 SWW 8 19 Cookie 6 soft 8 7

SKILES SWW 8 20 Cookie 5 like standard 7.5 good top grain 6.5 good SRC profile

WA8134 SWW 9 21 Cookie 5 7 6 low carb SRC

STEPHENS SWW 9 22 Cookie 6 softer than standard 7 6

99-06202A SWW 10 23 Cookie 6 softer than standard 8 7 good SRC profile

BRUNDAGE96 SWW 10 24 Cookie 7 soft 8 7.5 good cookie and cake

BZ26W07-436 SWW 11 25 Cookie 7 soft 8 good top grain 6 poor cake volume

WB456 SWW 11 26 Cookie 7 soft 7 good top grain 5.5 poor cake volume

NSA2350A SWW 12 27 Cookie 8 nice 7 poor top grain 6 high carb & sucrose SRC

DIVA SWS 13 28 Cookie 8 nice-soft but not sticky 7 6.5

ORCF103 SWW 13 29 Cookie 7 soft, pliable 7 7 best performance of set low carb & high sucrose SRC

XERPHA SWW 13 30 Cookie 6 softer than std 6.5 6 high carb & sucrose SRC

BRUNEAU SWW 13 31 Cookie 7 soft, pliable 7.5 6

GOETZE SWW 13 32 Cookie 7 soft, pliable 6.5 poor top grain 6

LEGACY SWW 13 33 Cookie 7 soft, pliable 7 6

Western Wheat Quality Laboratory PNW WQC 2011 Crop YearEnd-Product Evaluation -- Bread & Cookies

- 94 -

- 94 -

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


/Bat

ter R

ating


rodu

ct Per

form

ance

Liked/Disliked CommentsWA8124 SWS 6 13 Cake 6 somewhat runny 7.5 good grainLOUISE SWS 6 14 Cake 5 runny 6 good grainIDO669 SWS 7 15 Cake 6 somewhat runny 5.5 good grainALTURAS SWS 7 16 Cake 7 good still 4OR2070870 SWW 8 17 Cake 6 loses shape 5OR2071628 SWW 8 18 Cake 7 good stiff 7OR8047P94 SWW 8 19 Cake 6 somewhat runny 6SKILES SWW 8 20 Cake 7 good stiff 5.5WA8134 SWW 9 21 Cake 6 loses shape 5 poor grainSTEPHENS SWW 9 22 Cake 8 very light & foamy 599-06202A SWW 10 23 Cake 7 good stiff 6.5 plus for grainBRUNDAGE96 SWW 10 24 Cake 6 loses shape 7BZ26W07-436 SWW 11 25 Cake 4 very runny 4WB456 SWW 11 26 Cake 6 somewhat runny 4NSA2350A SWW 12 27 Cake 5 runny 5DIVA SWS 13 28 Cake 7 good-stifff 6ORCF103 SWW 13 29 Cake 6 on the runny side 7 plus for grainXERPHA SWW 13 30 Cake 5 runny 6BRUNEAU SWW 13 31 Cake 6 runnish 5GOETZE SWW 13 32 Cake 7 better-stiffer 5LEGACY SWW 13 33 Cake 5 runny 5.5

Western Wheat Quality Laboratory End-Product Evaluation -- Cake PNW WQC 2011 Crop Year

- 95 -

- 95 -

Single Kernel L-DOPA Wheat Break

Sample Variety Group Location Class Test Wt Falling Number Hardness SD Weight SD Size SD Color Protein Sample Variety Group Flour Yld Flour Yld1 WA8074 1 LIND HRS 63.1 357 67.5 13.3 37.1 7.9 2.95 0.36 0.811 13.1 1 WA8074 1 17.7 79.62 HANK 1 LIND HRS 60.4 356 72.8 14.9 33.1 8.9 2.85 0.38 1.097 12.3 2 HANK 1 18.0 77.83 B04-1418 2 MOSES LAKE/WALLA WALA HRS 64.3 356 78.0 15.8 34.3 8.1 2.85 0.34 1.227 13.7 3 B04-1418 2 15.0 74.14 97S0621-05 2 MOSES LAKE/WALLA WALA HRS 64.4 484 75.8 16.1 27.7 6.0 2.71 0.29 0.999 15.2 4 97S0621-05 2 22.0 76.15 BULLSEYE 2 MOSES LAKE/WALLA WALA HRS 64.3 445 83.3 17.5 30.4 9.7 2.69 0.38 1.273 14.5 5 BULLSEYE 2 19.9 74.16 ID0862 3 ABERDEEN HRS 61.2 345 71.2 17.7 30.9 9.0 2.77 0.38 0.855 14.6 6 ID0862 3 16.1 77.97 IDO694 3 ABERDEEN HWS 62.0 418 62.7 14.9 31.5 10.6 2.77 0.39 0.397 14.6 7 IDO694 3 21.1 76.08 JEFFERSON 3 ABERDEEN HRS 61.8 401 75.1 17.4 30.8 8.5 2.71 0.34 0.873 13.0 8 JEFFERSON 3 24.0 78.19 WA8119 4 LIND HRW 64.1 366 72.6 13.5 41.2 9.4 3.08 0.38 0.976 11.7 9 WA8119 4 21.2 77.1

10 BAUERMEISTER 4 LIND HRW 63.9 396 68.4 14.1 35.3 9.6 2.82 0.40 0.549 11.2 10 BAUERMEISTER 4 22.5 77.411 WA8118 5 LIND HRW 63.8 387 56.0 15.9 44.5 10.2 3.18 0.40 1.008 14.8 11 WA8118 5 22.7 75.712 FARNUM 5 LIND HRW 63.4 343 73.8 14.4 33.7 8.1 2.86 0.32 1.247 12.8 12 FARNUM 5 23.3 75.713 WA8124 6 PULLMAN SWS 63.6 329 26.5 15.4 34.1 7.9 2.87 0.32 1.161 8.8 13 WA8124 6 30.8 77.614 LOUISE 6 PULLMAN SWS 62.6 347 22.7 14.9 37.4 11.0 2.84 0.44 1.176 8.8 14 LOUISE 6 29.7 75.915 IDO669 7 ABERDEEN SWS 62.7 336 18.6 16.0 34.5 9.2 2.69 0.35 0.434 10.8 15 IDO669 7 29.1 77.816 ALTURAS 7 ABERDEEN SWS 62.3 323 28.9 16.0 31.7 8.4 2.61 0.28 0.483 11.7 16 ALTURAS 7 29.9 78.417 OR2070870 8 PENDLETON SWW 63.8 336 40.5 16.4 36.4 9.7 2.91 0.39 1.153 10.5 17 OR2070870 8 24.5 78.818 OR2071628 8 PENDLETON SWW 61.6 363 29.3 20.3 28.5 8.4 2.60 0.33 0.915 9.4 18 OR2071628 8 30.2 75.119 OR8047P94 8 PENDLETON SWW 63.6 363 26.4 14.2 36.4 9.6 2.82 0.32 1.191 9.8 19 OR8047P94 8 29.8 79.820 SKILES 8 PENDLETON SWW 64.7 352 29.9 12.7 41.7 8.6 2.96 0.32 0.887 10.1 20 SKILES 8 26.3 78.021 WA8134 9 PULLMAN SWW 62.1 356 37.0 15.1 35.8 9.3 2.78 0.35 0.768 9.4 21 WA8134 9 26.2 78.422 STEPHENS 9 PULLMAN SWW 62.6 359 34.7 15.6 42.6 11.1 3.05 0.44 0.817 9.6 22 STEPHENS 9 21.5 76.923 99-06202A 10 CAVENDISH/ MOSCOW/ FERDISWW 60.4 365 24.5 16.2 34.7 10.9 2.73 0.39 1.056 9.7 23 99-06202A 10 26.5 76.024 BRUNDAGE96 10 CAVENDISH/ MOSCOW/ FERDISWW 60.1 369 22.0 16.0 31.8 8.2 2.66 0.31 1.080 10.3 24 BRUNDAGE96 10 30.3 76.925 BZ26W07-436 11 BURLEY SWW 63.8 380 23.3 15.5 40.1 11.4 2.94 0.39 0.722 9.8 25 BZ26W07-436 11 26.3 76.626 WB456 11 BURLEY SWW 63.8 383 37.8 15.5 36.8 8.7 2.86 0.32 1.276 11.3 26 WB456 11 24.0 78.527 NSA2350A 12 MOSES LAKE SWW 59.7 346 13.6 14.3 45.1 9.5 3.06 0.37 1.031 9.9 27 NSA2350A 12 26.9 75.028 DIVA 13 COMPOSITE SWS 65.3 379 22.8 14.9 41.4 11.4 2.95 0.42 0.935 10.2 28 DIVA 13 29.0 76.929 ORCF103 13 COMPOSITE SWW 62.4 375 29.8 13.8 36.9 9.5 2.80 0.39 0.844 10.3 29 ORCF103 13 27.7 74.430 XERPHA 13 COMPOSITE SWW 63.4 366 40.7 15.5 38.5 9.3 2.92 0.36 1.620 9.2 30 XERPHA 13 24.1 76.131 BRUNEAU 13 COMPOSITE SWW 63.2 363 30.6 14.2 36.5 9.3 2.78 0.32 0.902 9.7 31 BRUNEAU 13 27.0 77.132 GOETZE 13 COMPOSITE SWW 61.9 399 35.8 15.3 39.9 11.8 3.03 0.42 1.322 9.6 32 GOETZE 13 25.7 75.233 LEGACY 13 COMPOSITE SWW 62.0 338 29.2 15.5 37.6 10.6 2.72 0.35 1.113 9.6 33 LEGACY 13 24.2 77.4

Western Wheat Quality Laboratory Raw Laboratory Data PNW WQC 2011 Crop Year

- 96 -

- 96 -

Whole Solvent Retention Capacity Flour Flour Swelling Flour Falling Mixograph Mixograph Farinograph

Wheat Ash Flour Ash Flour Pro %CARB %LACTIC %WATER %SUCROSE SDS Volume RVA Number Sample Variety Group Absorption Type Absorption Peak Stability MTI1.28 0.46 12.1 100.0 158.2 66.7 116.5 31.0 17.9 149 479 1 WA8074 1 60.6 3H 59.0 5.2 7.7 371.32 0.45 11.5 100.0 165.7 66.9 114.1 30.8 17.9 169 452 2 HANK 1 60.8 4H 57.5 4.5 10.3 231.34 0.35 12.7 85.0 153.1 65.7 103.8 27.9 16.9 174 428 3 B04-1418 2 65.0 5H 61.2 2.5 28.5 101.41 0.39 14.4 79.9 177.0 65.9 101.9 26.1 16.3 143 574 4 97S0621-05 2 66.7 5H 61.0 7.2 27.8 101.41 0.46 12.9 92.0 157.7 69.8 107.2 30.2 14.9 141 554 5 BULLSEYE 2 65.5 5H 61.1 2.7 14.7 211.50 0.50 14.0 117.3 147.9 70.1 116.7 30.5 16.9 190 558 6 ID0862 3 63.1 5H 60.2 8.4 15.0 251.39 0.48 13.3 87.1 160.4 67.6 118.8 30.2 16.7 153 474 7 IDO694 3 64.9 4H 63.3 17.0 27.5 51.55 0.58 12.1 84.0 119.8 64.6 102.6 25.4 17.5 200 487 8 JEFFERSON 3 62.4 4H 58.7 6.5 9.8 381.11 0.44 10.6 91.2 142.7 71.0 104.9 23.8 19.3 190 414 9 WA8119 4 61.5 7M 62.5 2.2 12.5 181.03 0.42 10.4 83.4 139.1 66.0 104.5 20.9 17.2 151 447 10 BAUERMEISTER 4 61.7 4M 61.2 6.5 8.8 411.12 0.41 13.4 84.0 156.2 67.4 111.8 27.7 18.4 190 529 11 WA8118 5 66.0 3H 63.8 8.3 15.1 161.08 0.39 11.9 81.5 141.6 65.4 101.8 20.3 18.4 145 439 12 FARNUM 5 63.0 2H 62.2 5.2 6.7 560.98 0.34 7.1 66.5 109.2 52.4 87.7 9.6 20.8 153 362 13 WA8124 6 51.4 3L 49.1 1.2 1.7 931.16 0.38 7.2 70.9 107.3 54.6 91.1 9.0 20.2 124 402 14 LOUISE 6 52.2 3L 51.2 1.0 1.1 1191.28 0.43 10.1 70.1 118.9 53.1 95.3 13.7 20.4 175 396 15 IDO669 7 55.0 2M 51.7 2.3 3.3 841.38 0.43 9.9 70.7 112.2 54.8 98.9 13.7 24.3 209 364 16 ALTURAS 7 54.7 2M 52.6 3.0 3.5 901.34 0.39 8.6 66.3 93.2 54.7 89.1 10.5 19.9 144 371 17 OR2070870 8 55.9 2M 55.3 2.0 2.4 941.32 0.39 7.7 71.2 90.9 54.1 93.1 7.6 20.8 163 381 18 OR2071628 8 53.5 3M 51.6 1.0 1.6 1171.19 0.39 8.5 67.8 103.7 54.1 90.6 10.5 21.3 143 368 19 OR8047P94 8 56.0 4M 52.3 1.4 3.1 831.22 0.37 8.5 69.8 99.8 54.7 94.9 10.9 21.3 159 434 20 SKILES 8 54.7 3M 54.8 1.5 3.1 691.15 0.39 8.0 70.7 96.8 55.0 93.3 9.0 19.9 133 378 21 WA8134 9 54.1 2M 54.1 1.5 2.3 981.25 0.38 8.3 71.4 87.3 55.7 94.3 8.6 19.8 123 375 22 STEPHENS 9 53.6 2M 54.6 1.9 2.0 971.22 0.39 8.5 71.0 101.3 54.0 96.2 9.5 19.2 105 384 23 99-06202A 10 53.6 2M 53.5 2.2 2.9 821.37 0.43 8.4 69.3 97.6 50.9 91.9 9.0 18.9 108 387 24 BRUNDAGE96 10 54.2 2M 52.1 1.5 2.2 981.44 0.48 8.7 72.7 92.4 53.9 95.1 10.5 20.5 134 369 25 BZ26W07-436 11 54.2 4M 52.7 1.4 3.5 811.44 0.47 9.5 69.6 69.5 54.4 92.4 6.8 19.8 110 396 26 WB456 11 54.5 1M 55.9 1.0 1.2 1501.52 0.43 8.4 73.0 112.0 55.7 103.6 10.6 19.9 110 364 27 NSA2350A 12 53.3 5M 52.3 1.4 3.9 451.32 0.40 8.6 70.1 109.4 53.8 88.3 12.1 20.1 149 421 28 DIVA 13 58.5 5M 52.7 1.2 2.8 841.21 0.44 8.9 70.3 107.7 53.6 95.2 12.6 19.9 158 383 29 ORCF103 13 58.1 4M 54.0 1.5 5.5 391.27 0.42 7.6 74.1 83.7 58.1 95.8 7.1 19.3 89 378 30 XERPHA 13 57.5 3M 57.3 1.5 1.4 1051.21 0.37 7.8 69.8 104.6 52.4 89.7 11.0 20.1 136 358 31 BRUNEAU 13 57.1 3M 53.8 1.5 2.2 1061.57 0.57 7.8 71.3 80.9 58.3 97.4 8.3 19.5 161 418 32 GOETZE 13 56.7 3M 53.7 1.5 1.6 1081.23 0.38 7.9 71.2 102.8 53.6 90.5 9.7 17.9 117 366 33 LEGACY 13 56.7 4M 53.6 1.2 1.9 102


- 97 -

- 97 -

Sugar Snap Top Grain Sponge Cake 100g Pup Loaf Bread Potential Alkaline Noodle Color

Diameter Score Volume Grain Absorption Mix Time Volume Crumb Grain Volume Sample Variety Group L* 0 Hour a* 0 Hour b* 0 Hour L* 24 Hour a* 24 Hour b* 24 Hour Delta L 62.8 3.2 1078 2 152 1 WA8074 1 84.3 -1.5 18.8 70.4 -0.8 19.9 13.9 65.5 5.0 1053 2 166 2 HANK 1 85.5 -1.5 17.8 73.2 -0.2 20.2 12.3 68.2 5.2 990 3 25 3 B04-1418 2 86.9 -1.2 17.2 75.4 -0.3 22.0 11.5 68.9 5.0 1040 2 -36 4 97S0621-05 2 85.2 -0.8 19.4 73.5 -0.1 22.1 11.7 69.7 5.8 1023 3 45 5 BULLSEYE 2 85.6 -0.4 15.3 75.7 0.3 18.3 9.9 65.3 4.7 1055 3 5 6 ID0862 3 86.4 -1.1 15.2 73.5 -0.7 15.1 12.9 69.1 4.2 1085 3 81 7 IDO694 3 88.2 -1.3 14.9 80.7 -0.7 19.3 7.5 64.6 4.4 1025 4 99 8 JEFFERSON 3 87.9 -1.2 13.9 75.2 -0.6 14.0 12.7 64.7 4.8 880 4 51 9 WA8119 4 87.6 -1.7 16.0 76.6 -0.6 19.6 11.0 63.9 3.4 913 5 97 10 BAUERMEISTER 4 88.4 -2.0 16.9 79.5 -1.1 23.3 8.9 68.2 3.5 1110 3 99 11 WA8118 5 86.5 -1.3 16.6 73.7 -0.8 17.7 12.8 65.2 2.4 975 4 62 12 FARNUM 5 87.1 -1.8 18.6 74.8 -0.8 22.2 12.39.66 8 1308 21 13 WA8124 6 86.3 -2.9 21.1 72.9 -0.9 23.2 13.49.68 7 1235 20 14 LOUISE 6 86.6 -3.0 22.4 76.1 -1.0 27.0 10.59.56 8 1233 19 15 IDO669 7 87.1 -1.6 17.8 77.9 -0.6 22.9 9.29.27 7 1160 17 16 ALTURAS 7 87.6 -1.7 18.7 78.4 -0.5 25.8 9.29.32 8 1210 18 17 OR2070870 8 85.8 -1.8 20.5 74.9 -0.1 23.6 10.99.54 8 1293 19 18 OR2071628 8 86.7 -2.3 22.1 76.3 -0.7 27.1 10.49.48 7 1245 19 19 OR8047P94 8 86.7 -1.6 17.7 74.1 0.3 23.1 12.69.43 8 1240 19 20 SKILES 8 87.1 -1.8 18.3 76.3 -0.3 23.9 10.89.27 7 1227 17 21 WA8134 9 87.7 -2.1 19.5 78.6 -0.8 23.5 9.19.23 7 1200 18 22 STEPHENS 9 89.0 -2.3 17.9 82.9 -1.4 21.3 6.19.54 7 1242 19 23 99-06202A 10 87.7 -2.3 19.9 78.3 -1.1 22.8 9.49.53 7 1308 19 24 BRUNDAGE96 10 86.2 -2.3 23.6 74.0 -0.5 27.8 12.29.48 8 1165 16 25 BZ26W07-436 11 86.3 -2.2 21.6 69.8 -0.3 22.2 16.59.27 8 1150 16 26 WB456 11 86.2 -1.6 19.1 67.5 0.0 22.0 18.79.16 6 1205 16 27 NSA2350A 12 86.8 -2.0 20.4 77.5 -0.9 23.2 9.39.26 8 1275 18 28 DIVA 13 88.8 -2.1 16.1 81.2 -1.1 20.0 7.69.14 7 1290 19 29 ORCF103 13 89.6 -2.2 16.9 82.9 -1.4 21.6 6.78.99 8 1250 18 30 XERPHA 13 88.7 -2.2 17.2 80.7 -0.8 20.9 8.09.39 7 1212 18 31 BRUNEAU 13 87.3 -2.5 21.9 77.1 -1.0 26.9 10.28.96 5 1188 17 32 GOETZE 13 85.8 -1.6 19.1 73.8 0.1 23.7 12.09.29 8 1240 18 33 LEGACY 13 86.2 -1.9 21.1 76.5 -0.2 26.7 9.7


- 98 -

- 98 -

End-Use Form Summary Tables

Question #1 Dough Sample

WA80

74

HANK

B04-1

418

97S06

21-0

5

BULLSEYE

ID08

62

IDO69

4

JEFFERSON

WA81

19

BAUERMEIS

TER

WA81

18

FARNUM

WA81

24

LOUIS

E

IDO66

9

ALTURAS

OR2070

870

OR2071

628

OR8047

P94

SKILES

WA81

34

STEPHENS

99-0

6202

A

BRUNDAGE96

BZ26W

07-4

36

WB45

6

NSA2350

A

DIVA

ORCF103

XERPHA

BRUNEAU

GOETZE

LEGACY

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 29 30 31 32 33

ADM (Bread &Cookie) 8 8 6 6 6 6 7 9 8 8 8 1 7 7 7 7 7 7 8 8 8 8 8 8 8 8 8 7 8 8 8 8 8

Bay State Milling 7 7 8 8 7 7 7 4 7 7 8 6

California WQL (Bread) 9 9 8 9 9 9 9 9 4 4 9 7

Colorado State (Bread) 5 6.3 7 8 7.3 7.2 7.7 6.5 6.5 5 6.7 4.5

ConAgra (Bread & Cookie) 8 6 4 4 4 5 4 6 6 9 5 9

Gilliam Co. (Bread & Cookie) 7 7 7 8 8 7 7 7 7 8 9 9 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8

Horizon (Bread and Cookie) 5 6 7 8 8 7 7 5 6 5 6 4

Mont. State ( Bread) 5.4 4.6 4.6 5.2 4.6 4.8 5.7 5.6 4.7 4.2 4 3.2

Pendleton Flour (Bread) 5 4 5 5 7 8 6 4 7 6 6 3 4 4 4 6 6 5 5 6 6 5 5 4 5 4 4 4 4 6 4 5 4

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

U of Idaho (Bread & Cookie)

GMRL (Pup Bread) 7 7 8 9 8 8 8 8 8 4 4 2

GMRL (Sponge & Dough Pound Loaf Bread) 8 6 5 4 3 2 9 5 6.5 5 7 1.5

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

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

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

Wheat Marketing Center (Noodle & Steam Bread) 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6

Mean 6.6 6.5 6.7 7.1 6.9 6.8 7.3 6.5 6.4 5.9 6.5 4.6 6.1 6.4 6.1 6.4 6.4 6.3 6.4 6.5 6.3 6.5 6.4 6.3 6.3 6.1 6.5 6.5 6.4 6.1 6.4 6.6 6.3

Soft Wheat Samples Hard Wheat Samples

Summary End-Product Evaluation Rating Data PNW WQC 2011 Crop Year

- 99 -

- 99 -

Question #2 Product Sample

WA80

74

HANK

B04-1

418

97S06

21-0

5

BULLSEYE

ID08

62

IDO69

4

JEFFERSON

WA81

19

BAUERMEIS

TER

WA81

18

FARNUM

WA81

24

LOUIS

E

IDO66

9

ALTURAS

OR2070

870

OR2071

628

OR8047

P94

SKILES

WA81

34

STEPHENS

99-0

6202

A

BRUNDAGE96

BZ26W

07-4

36

WB45

6

NSA2350

A

DIVA

ORCF103

XERPHA

BRUNEAU

GOETZE

LEGACY

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 29 30 31 32 33

ADM (Bread &Cookie) 8 7 7 7 7 7 8 9 9 8 8 1 9 9 7 7 7 7 9 9 9 6 8 8 8 7 6 9 7 7 8 6 6



Colorado State (Bread) 4 4.5 7 8 6.5 6 7 6 6 5 6.5 4.5

ConAgra (Bread & Cookie) 6 5 9 7 5 4 7 7 6 5 7 4 9 7 8 6 5 6 6 6 6 5 6 6 6 5 4 6 6 4 7 4 5


Horizon (Bread and Cookie) 5 6 7 8 7 6 6 6 6 5 6 5 8 8 7 6 5 6 6 6 5 5 7 7 5 5 4 7 5 4 7 5 5

Mont. State ( Bread) 9 9 8 7 9 9 8 8 7 8 7 6

Pendleton Flour (Bread)

Syngenta (Bread & Cookie) 5.5 6 6.5 6.5 5.5 5 6.5 5.5 6 5.5 5 4.5 7 9 5 5 6 6 7 7 5 7 7 7 5 5 3 5 5 5 5 5 4

U of Idaho (Bread & Cookie)

GMRL (Pup Bread) 4 3 8 8 3 3 7 8 3 4 4 2

GMRL (Sponge & Dough Pound Loaf Bread) 6 7 7 6.5 6 7 6 6 5 5 5 4

SWQL (Cookie) 9 8 8 5 6 7 7 4 5 4 5 7 5 5 3 6 6 4 8 4 5

WWQL (Bread, Sponge Cake) 8 8 6.5 8 7.5 7 8 7 5 4.5 8 7 8.5 8.5 8 7 7 8 8 7.5 7 7 8 8 8 7 7 7 7 6.5 7.5 6.5 7

WWQL (Cookie) 7.5 6 5.5 4 5 7 6 5.5 5 5 6.5 7 4 4 5 6 7 6 5 5 5.5

Wheat Marketing Center (Noodle & Steam Bread) 5 3 3 2 5 7 5 5 8 4 7 6 3 4 2 2 2 7 3 4 4

Mean 6.4 6.5 7.3 7.4 6.5 6.4 7.2 6.9 5.8 5.5 6.7 5.0 7.9 7.4 6.6 5.4 5.9 6.9 6.9 6.4 6.4 5.6 6.9 7.1 5.7 5.4 4.6 6.2 5.8 5.6 6.5 5.1 5.4



- 100 -

- 100 -

Question #3 Overall Sample

WA80

74

HANK

B04-1

418

97S06

21-0

5

BULLSEYE

ID08

62

IDO69

4

JEFFERSON

WA81

19

BAUERMEIS

TER

WA81

18

FARNUM

WA81

24

LOUIS

E

IDO66

9

ALTURAS

OR2070

870

OR2071

628

OR8047

P94

SKILES

WA81

34

STEPHENS

99-0

6202

A

BRUNDAGE96

BZ26W

07-4

36

WB45

6

NSA2350

A

DIVA

ORCF103

XERPHA

BRUNEAU

GOETZE

LEGACY

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 29 30 31 32 33

ADM (Bread &Cookie) 8 8 7 7 7 7 7 9 8 8 8 1 8 8 7 7 7 7 8 8 8 7 8 8 8 7 6 9 7 7 8 6 6



Colorado State (Bread) 4 4 7.5 8 7 6.5 7.5 6.5 6 4 6.5 4

ConAgra (Bread & Cookie) 7 5 6 6 4 4 6 7 6 6 6 6 9 7 8 6 5 6 6 6 6 5 6 6 6 5 4 6 6 4 7 4 5


Horizon (Bread and Cookie) 5 6 6 7 7 6 7 7 7 5 6 5 8 8 7 6 5 6 6 6 5 5 7 7 5 5 4 7 5 4 7 5 5

Mont. State ( Bread) 6 5.3 5.2 5.5 6 5.5 6.2 6.3 5 4.8 4.5 3.7

Pendleton Flour (Bread) 5 4 5 6 6 8 6 4 7 6 5 3 4 5 4 6 5 5 5 6 6 5 5 4 5 3 4 4 5 6 4 5 5

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

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

GMRL (Pup Bread) 5.5 5 8 8.5 5.5 5.5 7.5 8 5 4 4 2

GMRL (Sponge & Dough Pound Loaf Bread) 7 6.5 6 5 4.5 4.5 7.5 5.5 5.5 5 6 2.5

SWQL (Cookie) 9 8 7 5 6 6 7 5 5 5 5 6 5 4 4 6 6 4 7 4 5

WWQL (Bread, Cookie, Sponge Cake) 7 8 7.5 8 8 7 8 7 5 5 8 6 8 7 7 5.5 6 7.5 7 6.5 6 6 7 7.5 6 5.5 6 6.5 7 6 6 6 6

Wheat Marketing Center (Noodle & Steam Bread)

Mean 6.1 6.1 6.7 7.1 6.5 6.5 7.1 6.7 5.7 5.1 6.4 4.4 7.4 7.2 6.7 5.9 5.9 6.3 6.4 6.5 6.0 5.8 6.4 6.6 5.9 5.3 4.6 6.5 5.7 4.9 6.6 4.7 5.4



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Western Education & Research Activity Committee 1009

Institution

Colorado 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)

Cooperators

John 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/Doug Engle, USDA-ARS-Western Wheat Quality Lab, Pullman, WA Brad Seabourn/Richard Chen, USDA-ARS-Hard Winter Wheat Quality Lab, Manhattan, KS

Accomplishments

In fall 2011, three hard red winter wheat (HRW) lines were released: Byrd (experimental CO06424; TAM 112/CO070547-7 pedigree), Denali (experimental CO050303-2; CO980829/TAM 111 pedigree), and Brawl CL Plus (experimental CO06052; Teal 11A/Above//CO99314 pedigree; two-gene Clearfield*). Byrd and Brawl CL Plus have excellent end-use quality with high loaf volumes (~1.050 L vs. 0.915 L for Hatcher) and good crumb grain scores. In fall 2011, two hard white (HWW) winter wheat lines were advanced to enable release in fall 2012. These lines, CO07W245 (KS01HW152-1/TAM 111 pedigree) and CO05W111 (CO980829/TAM 111 pedigree), have shown good grain yield, test weight, and stripe rust resistance. End-use quality of both lines is comparable to Hatcher and neither line carries Glu-B1a1. Routine screening in 2010-2011 included over 2,100 SKCS, 1,400 Mixograph, 1,100 PPO, and 725 Quadrumat Senior milling and pup-loaf bake tests. Included among these were 144 variety trial samples (four locations) and these data were reported in the CSU variety trial summary. From one variety trial location, we conducted rapid visco analyzer (RVA) testing to enable detection of late maturity alpha-amylase (LMA). In May 2011, we isolated near-isogenic line (NIL) selections for Glu-B1 and Glu-D1 alleles in a Ripper background (Glu-B1a1/Glu-B1b and Glu-D1a/Glu-D1d). In fall 2011, NILs were planted with checks at six locations. In May 2011, we completed increase of a training panel of hard winter wheat genotypes (n=400) for genomic selection model development for grain yield, nitrogen use efficiency (NUE), and end-use quality. In fall 2011, the panel was planted in two replications at two locations under high and low nitrogen treatments for NUE assessment. The quality-related aspects of these research projects will form the basis for a PhD dissertation of graduate student Jessica Cooper.

Impact Statements

- Three hard red winter (HRW) wheat experimental lines, two with excellent end-use quality, were released as new cultivars in 2011.

- We have initiated two genetic studies related to end-use quality, the first focusing on validation of allelic effects associated with Glu-B1 and Glu-D1 and the second related to development of genomic selection prediction models for a range of end-use quality characteristics.

Publications

Haley, S.D., J.J. Johnson, F.B. Peairs, J.A. Stromberger, E.E. Heaton, S.A. Seifert, R.A. Kottke, J.B. Rudolph, G. Bai, R.L. Bowden, M.-S. Chen, X. Chen, Y. Jin, J.A. Kolmer, R. Chen, and B.W. Seabourn. 2011. Registration of 'Snowmass' wheat. J. Plant Reg. 5:1-4.

Colorado State University WERA 1009 Report PNW WQC 2011 Crop Year

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State Report: MONTANA 2011 Representative: Deanna Nash Department of Plant Sciences MSU 125 Ag BioScience Building 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)

2011 Spring Wheat Program. Breeder: Luther Talbert, [email protected] Personnel: Susan Lanning, Nancy Blake, Jamie Sherman, Carol Sharrock, Hwa-Young Heo, Yukiko Naruoka, Jay Kalous

Approximately 2,800,000 acres of hard red spring wheat were seeded in 2010. Weather was cooler and wetter over much of the state than has been the norm over the past several years. The leading variety in Montana was Choteau. Choteau is primarily grown due solid stems that confer resistance to the wheat stem sawfly. The next two most widely grown varieties are Reeder and Vida. Vida derives from a Reeder/Scholar cross, and was selected for its ability to retain green leaf tissue for an extended time period after heading, which was inherited from Reeder. This trait provides enhanced yield stability under hot and dry conditions typical in Montana during grain filling period in spring wheat. A new experimental line, MT0832, is being proposed for release. MT0832 is cross between MT0249 (a sib of Vida and Choteau, and has been selected for long green leaf duration and solid stems. Other objectives for the breeding program include selection for resistance to the orange wheat blossom midge, which is a serious concern in the northwestern portion of the state. Efforts in development of herbicide resistant Clearfield and hard white wheat varieties are ongoing. 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: Lanning, S. P., K. Kephart, G. R. Carlson, J. E. Eckhoff, R. N. Stougaard, D. M. Wichman, J. M.

Martin, and L. E. Talbert. 2010. Climatic change and performance of hard red spring wheat from 1950-2007. Crop

Sci. 50: 835-841.

Sherman, J. D., D. K. Weaver, M. Hofland, M. Butelar, S. P. Lanning, Y. Naruoka, F. Crutcher, N. K. Blake, J. M.

Martin, P. Lamb, G. Carlson, and L. E. Talbert. 2010. Identification of novel QTL for sawfly resistance in wheat.

Crop Sci. 50: 73-86.

2011 Winter Wheat Program. Breeder: Phil Bruckner, [email protected] Personnel: Jim Berg, Ron Ramsfield Montana harvested winter wheat acreage for 2010 was 1.95 million acres averaging ~48 bu/acre (total production ~93.6 million bushels). Leading varieties were Genou (29.9%), Yellowstone (18.0%), Rampart (7.0%), CDC Falcon (6.8%), and Jagalene (4.9%). Genou was the most planted wheat cultivar in Montana for the 4th consecutive year. 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. ‘Decade’ hard red winter (HRW) wheat was developed and released jointly by the Montana and North Dakota Agricultural Experiment Stations in September 2010. Decade was derived from a composite of three closely related single crosses (N95L159/CDC Clair, N95L159/MT9602, and N95L159/MT9609) and tested under the experimental number MT0552. Decade is a high-yielding, winter-hardy HRW wheat line with medium to high test weight, early maturity, reduced height (Rht1), medium to high grain protein, and excellent milling and baking quality. Decade was released for its combination of good winter hardiness, short stature, and high yield potential and its excellent performance in eastern Montana and western North Dakota winter wheat production environments.

Publications: Burrows, M., M. Moffett, P. Bruckner, J. Berg, and M. Johnston. 2010. Evaluation of fungicides

for control of stem rust in Montana, 2009. Plant Disease Management Reports 4:CF037 Online publication. doi:

doi:10.1094/PDMR04.

Montana State University WERA 1009 Report PNW WQC 2011 Crop Year

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Buteler, M, D.K. Weaver. P.L. Bruckner, G.R. Carlson, J.E. Berg, and P.F. Lamb. 2010. Using agronomic traits and semiochemical production in winter wheat cultivars to identify suitable trap crops for the wheat stem sawfly. Canadian Entomologist 142:222-233.

2011 Small Grain Quality: Mike Giroux, [email protected] Personnel: Jinrui Zhang, Petrea Hofer, K-H Kim, Alanna Schlosser Our overall objective is to conduct studies on genes important to wheat grain quality and or agronomic traits. The Puroindoline genes (Pina and Pinb) together comprise the wheat Hardness locus (Ha) and control grain texture. Hard wheats contain a mutation in either Pina or Pinb, but there is no puroindoline allelic diversity among soft hexaploid wheats as all carry the Pina-D1a/Pinb-D1a alleles. However, Pina and Pinb allelic variation exists within synthetic hexaploid wheats created using novel D genome donors. The effects of four Aegilops tauschii-derived Ha locus haplotypes (Pina-D1c/Pinb-D1h, Pina-D1e/Pinb-D1i, Pina-D1a/Pinb-D1i, and Pina-D1j/Pinb-D1i) found in synthetic wheat were tested by crossing them into the soft white spring wheats ‘Alpowa’ and ‘Vanna’. The effect of each Ha haplotype on grain hardness was measured by analyzing backcross or F2–derived lines. All novel Ha loci increased grain hardness while still conferring soft wheat texture. None of the novel Ha locus haplotypes significantly affected Pina or Pinb transcript or protein expression levels. Tthe Pina-D1c/Pinb-D1h haplotype was backcrossed into the soft white spring wheat cultivars ‘Vanna’ and ‘Alpowa’ to determine the impact on soft wheat miling and baking quality. The effects of the Pina-D1c/Pinb-D1h Ha locus haplotype were similar in both the Vanna and Alpowa backgrounds. The Pina-D1c/Pinb-D1h lines had significantly more large and fewer small flour particles in both backgrounds and 1.51% higher flour yield in the Alpowa background. Both Polyphenol oxidase (PPO) and flour protein influence noodle color. Our goal was to determine the impact of selecting for Ppo-A1 allelic differences and high versus low protein on white salted noodle, bread and agronomic traits. Publications: Martin, J. M. J.E. Berg P. Hofer, K.D. Kephart, D. Nash, and P.L. Bruckner. 2010. Divergent selection for polyphenol oxidase and grain protein and their impacts on white salted noodle, bread and agronomic traits in wheat. Crop Sci. 50:1298-1309.

Reynolds, N.P., J. M. Martin and M.J. Giroux. Increased wheat grain hardness conferred by novel Puroindoline haplotypes from Aegilops tauschi..Cereal Chem. 87:237-242.. Reynolds, N.P., J. M. Martin and M.J. Giroux. Novel Ha locus, Pina-D1c/Pinb-D1h, impacts soft white spring wheat milling and baking. Crop Sci. 50:1718-1727.

Zhang, J., J.M. Martin, B. Beecher, C. Lu, L.C. Hannah, M.L. Wall, I. Altosaar, and M.J. Giroux. 2010. The ectopic Expression of the wheat puroindoline genes increase germ size and seed oil content in transgenic corn. Plant Molecular Biology 74:353-365.

2011 Quantitative Genetics and Plant breeding: Jack Martin, [email protected] We have generated novel allelic variation in the puroindoline genes as well as the high molecular weight glutenins. The preliminary results for these projects indicate that the alleles exhibit a range of function from full to partial to no function remaining. Crosses have been made with promising alleles that impart different functional properties. Completion of the end product quality tests of the new alleles will likely take at least one more year. Ultimately, alleles imparting specific milling, mixing, or baking properties will be selected for incorporation into new varieties. A winter wheat recombinant inbred line population segregating for Polyphenol oxidase genes, Ppo-A1 and Ppo-D1, was evaluated for white salted noodle quality. Allelic variation at Ppo-A1 showed the largest impact on PPO activity, while allelic variation at Ppo-D1 had largest impact on noodle color. Publications: Martin, J.M., J.E. Berg, P. Hofer, K.D. Kephart, D. Nash, and P.L. Bruckner. 2011. Allelic variation of polyphenol oxidase genes impacts on Chinese raw noodle color. J. Cereal Sci. doi:10.1016/j.jcs.2011.08.003. Schlosser, A., J.M. Martin, L.C. Hannah, and M.J. Giroux. The maize leaf starch mutation, agps-m1, has diminished field growth and productivity. Crop Science, accepted July 21, 2011, in press. Zhang, J., J.M. Martin, P. Balint-Kurti, L. Huang, and M.J. Giroux (2011) The wheat puroindoline genes confer fungal resistance in transgenic corn. Phytopathology 159:188-190.

Montana State University WERA 1009 Report PNW WQC 2011 Crop Year

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Annual Report (2011) for WERA1009

Institution: University of Idaho Aberdeen Research & Extension Center

Lead scientist name and contact information: Jianli Chen, 208-397-4162, ext. 229, [email protected]

Cooperators: Justin Wheeler, Jack Clayton, Weidong Zhao, Junli Zhang, Brian Bowman, Santosh Nayak, R. Zemetra, J. Windes, Chad Jackson, K. O’Brien, Lyona Anderson, N. Bosque-Perez, B. Brown, M. Bonman, H. Bockelman, B. Goates, X. Chen, S. Guy, K. Campbell, D. See, C. Morris, D. Hole, S. Haley, M. Flower, Jorge Dubcovsky, L. Talbert, J. Yu, S. Xu, Ch. Chu

Accomplishment. We have a very productive year and accomplished original objectives in basic and applied research. The basic research is centralized on identifying molecular markers associated with yield under diverse water stress environments in elite spring and winter lines, and with water and nitrogen use efficiency in materials from NSGC. The basic research has involved in four referred publications this year. In the applied research, ‘UI SRG’ was released in 2010 and an invention disclosure is being filed. This new cultivar has good yield and quality performance and resistance to several fungal diseases adapted in water limited areas in southern Idaho and west of Colorado. Three elite high yielding spring wheat lines IDO599, IDO686, and IDO671 identified from the elite line evaluation are being released and several collection lines identified from NSGC evaluation have been used in crossing in several breeding programs in PNW region. We also made significant progress and selected several elite lines of all market classes using wheat by maize doubled haploid system, molecular marker-assisted selection, and EMS-mutagenesis. Additional two papers were published in Journal of Plant Registration. In training of future plant breeders, we have one Ph.D student passed a preliminary exam; we recruited one Ph.D and one M.S. students. We also hired one post doctorate starting Jan. 2012.

Impact of the progress:

a. The releases of hard white, hard red, and soft white spring and winter wheat varieties with improved end-use quality would directly benefit Idaho growers, consumers, end-users, improve Idaho and national agricultural revenue, and help our growers remain competitive in the international marketplace.

b. Drought tolerant varieties developed by this program would sustain Idaho high quality grain production under scenario of climate change.

c. The release of Clearfield variety would help growers to reduce production costs.

d. Marker-assisted selection would be an alternative method for phenotypic selection.

University of Idaho WERA 1009 Report PNW WQC 2011 Crop Year

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Publications:

Chen, J., E.J. Souza, D. Hole, M.J. Guttieri, K. O’Brien, J. Wheeler, L. Sorensen, J. Clayton, R. Zemetra, J.M. Windes, and X. Chen. 2012. Registration of ‘UI SRG’ Wheat. J. Plant Registration 6 (1): 66-70.

Chen, J., C.A. Griffey, S. Liu, and M.A. Saghai Maroof. 2012. Registration of ‘VA04W-433’ and ‘VA04W-474’ Wheat Germplasm. J. Plant Registration 6 (1): 111-116.

Li. P., J. Chen, and P. Wu. 2012. Evaluation of grain yield and three physiological traits in 30 spring wheat genotypes across three irrigation regimes. Crop Sci 52 (1): 110-121.

Li, P., J. Chen, P. Wu, J. Zhang, Ch. Chu, D. See, G. Brown-Guedira, R. Zemetra, and E. Souza. 2011. QTL analysis for the effect of RhtB1 dwarfing gene on coleoptiles length, seedling root length and numbers of bread wheat (Triticum aestivum L.). Crop Sci 51: 2561-2568.

Li. P., J. Chen, and P. Wu. 2011. Agronomic characteristics and grain yield of 30 spring wheat genotypes under drought stress and non-stress conditions. Agronomy Journal 103 (6): 1619-1628.

Chen, J., Ch. Chu, E.J. Souza, M.J. Guttieri, X. Chen, S. Xu, D. Hole, and R. Zemetra. 2011. Whole genome-wide mapping for high-temperature adult-plant resistance to stripe rust (Puccinia striiformis f. sp. tritici) in a hard red winter wheat germplasm IDO444. Molecular Breeding (DOI 10.1007/s11032-011-9590-x).

University of Idaho WERA 1009 Report PNW WQC 2011 Crop Year

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Institution Name: Washington State University Lead Scientist: Byung-Kee Baik, Dept. of Crop & Soil Sciences, WSU, Pullman WA 99164

Phone: (509)335-8230; e-mail: [email protected] Cooperators: Tracy Harris, Craig F. Morris, Doug Engle, Arron Carter, Michael Pumphrey & Kulvinder Gill Accomplishments: Together with the USDA-ARS Western Wheat Quality Laboratory, the WSU Wheat Quality Program evaluated 1,024 wheat breeding lines harvested in 2010 from the WSU spring and winter wheat breeding programs and Vogel chair program to facilitate development of wheat varieties possessing desirable end-use quality characteristics. Wheat breeding lines were tested for milling quality, composition, biochemical properties and baking performance. The test results were utilized by WSU wheat breeders in the selection of breeding lines of desirable end-use quality.

In 2011, we continued our study on the improvement of the sponge cake baking test procedure. In addition to simplifying egg whipping and cake batter mixing, a continuous procedure requiring minimum human involvement compared to the conventional batch process of baking sponge cake was established. We also tested the possibility of using dry egg powder and frozen eggs in replacement of fresh eggs in the sponge cake baking test, obtaining optimistic results from the frozen eggs. Furthermore, we developed a water-wheat flour batter viscosity test, which gave a satisfactory prediction of the sponge cake baking potential of wheat flour.

We also analyzed soft white (SW) and hard red (HR) wheat grain produced in organic, no-till, and conventional cropping systems for grain characteristics, ash, protein, total phenolic content, antioxidant capacity and baking quality to determine the effects of organic and no-till cropping systems on functional and nutritional characteristics of wheat. Impact: The end-use quality assessment of WSU wheat breeding lines allows us to select breeding

lines of desirable end-use quality potential and contributes to the development of new varieties that are not only agronomically superior to existing varieties, but also have improved end-use quality for their marketability.

With the improved sponge cake baking test procedure, we will be able to test and screen an increased number of soft white wheat breeding lines for end-use quality. This will further expedite the development of soft white wheat varieties with superior sponge cake baking quality.

Publications: 1. Choi, H.-W., Harris, T., and Baik, B. 2011. Significance of flour particle size on sponge

cake quality of soft white wheat. AACCI Annual Meeting, Palm Springs, CA, October 2011. Cereal Foods World 56:A35. http://www.aaccnet.org/meetings/2011/abstracts/p11ma44.htm.

2. Park, E., Fuerst, P., Miller, P., Machado, S., Burke, I., and Baik, I. 2011. Functional and nutritional characteristics of wheat grown in organic, no-till, and conventional cropping systems. AACCI Annual Meeting, Palm Springs, CA, October 2011. Cereal Foods World 56:A58. http://www.aaccnet.org/meetings/2011/abstracts/p11ma166.htm.

Washingon State University WERA 1009 Report PNW WQC 2011 Crop Year

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Institution USDA-ARS Western Wheat Quality Lab

Lead Scientists

Dr. Craig F. Morris and Dr. Brian S. Beecher USDA-ARS Western Wheat Quality Lab E-202 FSHN Bldg., Washington State University Pullman, WA 99164-6394 Tel: +509.335.4062 E-Mail: [email protected] and [email protected]

Cooperators

Byung-Kee Baik/Arron Carter/Kulvinder Gill/Mike Pumphrey/Stephen Guy, WSU, Pullman, WA Kim Garland-Campbell/Deven See, USDA-ARS Wheat Genetics Unit, Pullman, WA Jim Peterson/Andrew Ross/ Robert Zemetra, Oregon State University, Corvallis, OR David Hole, Utah State University, Logan, UT Jorge Dubcovsky, Univ. California - Davis, Davis, CA

Accomplishments

The kernel texture, milling and baking properties of a unique 'super soft' kernel trait was characterized. Soft kernel texture was transferred to durum, resulting in soft durum wheat germplasm. Three papers were published from Dan Ramseyer's thesis on arabinoxylans and oxidative cross-linking. A book chapter on puroindoline diversity was contributed to the book, AGene Duplication/Book 2.@ A collaborative analysis examined the compressive material properties of wheat endosperm. 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.

Impact Statements

C Unique and special types of wheat were developed and their uses evaluated (soft white, waxy, soft durum). C Wheat grain constituents and their variation were studied and their genetic control estimated (arabinoxylans, ash). C Work to reduce discoloration systems included research on polyphenol oxidase. C Studies of wheat grain quality genetics were conducted (UniGenes, marker-assisted selection, puroindolines).

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Western Wheat Quality Lab WERA 1009 Report PNW WQC 2011 Crop Year

Publications

Chen, F., Zhang, F., Morris, C.F., and Cui, D. 2011. Chapter 15: A Puroindoline Multigene Family Exhibits Sequence Diversity in Wheat and is Associated with Yield-Related Traits. In: Gene Duplication / Book 2. InTech publishing on-line, pp. 279-288.

Morris, C.F. 2010. Yellow berry. In: Compendium of Wheat Diseases and Pests, W. Bockus, R. L. Bowden, R. M. Hunger, W. L. Morrill, T. D. Murray, and R. W. Smiley (Eds.). The American Phytopathological Society, St. Paul, MN, pg. 158.

Morris, C.F., Anderson, J.A., King, G.E., Bettge, A.D., Garland-Campbell, K., Allan, R.E., Fuerst, E.P., and Beecher, B.S. 2011. Characterization of a unique >super soft= kernel trait in wheat. Cereal Chem. 88:576-583.

Morris, C.F., Delwiche, S.R., Bettge, A.D., Mabille, F., Abecassis, J., Pitts, M.J., Dowell, F.E., Deroo, C., and Pearson, T. 2011. Collaborative analysis of wheat endosperm compressive material properties. Cereal Chem. 88:391-396.

Morris, C.F., Simeone, M.C., King, G.E., and Lafiandra, D. 2011. Transfer of soft kernel texture from Triticum aestivum to durum wheat, Triticum turgidum ssp. durum. Crop Sci. 51:114-122.

Ramseyer, D.D., Bettge, A.D., and Morris, C.F. 2011. Distribution of total, water-unextractable, and water-extractable arabinoxylans in wheat flour mill streams. Cereal Chem. 88:209-216.

Ramseyer, D.D., Bettge, A.D., and Morris, C.F. 2011. Endogenous and enhanced oxidative cross-linking in wheat flour mill streams. Cereal Chem. 88:217-222.

Ramseyer, D.D., Bettge, A.D., and Morris, C.F. 2011. Flour mill stream blending affects sugar snap cookie and Japanese sponge cake quality and oxidative cross-linking potential of soft white wheat. J. Food Sci. 76:C1300-C1306.

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Western Wheat Quality Lab WERA 1009 Report PNW WQC 2011 Crop Year

Production Statistics Cultivar List Cross Reference Guide

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.

Flour Quality Parameter

1 "Protein Differential" --the difference between wheat and flour is greater on the Western Wheat 2 Western Wheat Quality Lab Quadrumat Milling System.

QUALITY TARGETS FOR SOFT WHITE WHEATQuality Targets Steering Committee

Adopted January 25, 2005, Portland, OR

Grain Quality Parameter

Quality Targets PNW WQC 2011 Crop Year

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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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HRW Targets

Mean of 1042 samples*

Balanced Means of Top 3 HRS Varieties in PNW

N Plains HRS Quality Standards

Test Weight (lb/bu) ≥60 61.3 61.4 60.0Kernel Hardness (SKCS 4100) 60-80 65.8 70.0Kernel Diameter (mm) (SKCS 4100) ≥2.4 2.7 2.8Kernel Weight (mg) (SKCS 4100) ≥30 37.8 37.5 >31Falling Number (seconds) (in absence of sprout) ≥ 300 400Protein (%, 12% mb) ≥12.0 14.5 14.5 14.5Ash (%, 12% mb) 1 ≤1.30 1.52 1.58 1.65

Protein (%, 14% mb) 2 ≥11.0 13.1 13.1 13.5Flour Yield (%) 3 ≥68.0 67.4 68.0 70.0 Quad SrFlour Ash (%) 1 ≤0.37 0.41 0.42 0.48Mill Score 1 ≥85 81.3 81.1Gluten Index (%, 14% mb) ≥95SDS Sedimentation (cc/g, 14% mb) 4 ≥17 27.4 27.3Farinograph Absorption (%, 14% mb) 5 ≥62.0 63.4 61.9 64.0Farinograph Peak (%, 14% mb) 5 4.0-8.0 16.3 14.3 10.0Farinograph Stability (minutes) 5 10.0-16.0 20.7 19.7 15.0Mixograph Absorption (%) ≥60.2 64.1 64.4Mixograph Peak (min by Mixsmart) 3.7-5.7 4.9 4.9Mixograph Tolerance (subjective by chart) ≥1.1 1.60 1.75

Hank Jefferson WB936

Bake Absorption (%) ≥63.5 67.3 67.7Bake Mix Time (min) 3.0-5.0 4.7 5.0Bread Loaf Volume (cc) ≥870 1020 1026 1050 100g PupBread Crumb Grain (subjective, 1-good 9-poor) ≤5 3.2 3.0

1 Adjusted for lower PNW whole wheat ash observed * Representing 70% of PNW Production Population adjusted to achieve 14.5% mean

4 Micro Method, 0.5g5 50-gram mixing bowl. NOTE: Limited WWQL Data--Midwest numbers used

2 "Protein Differential" --the difference between wheat and flour is greater on the Western Wheat 3 Western Wheat Quality Lab Quadrumat Milling System.

QUALITY TARGETS FOR HARD RED SPRING WHEAT

Proposed PNW WQC January 19th 2012, San Diego, CaliforniaQuality Targets Steering Committee



Baking Quality Parameter


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Hard Red Spring Wheat Breeding Quality Target Values

Extra Traditional Quality Parameter Strong Strong Wheat Test Weight (lb/bu) (Grading Factor) 60 60 Protein (12% m.b.) 14.5 14.5 Ash (14% m.b.) <1.65 <1.65 Vitreousness (% Dark Hard & Vitreous, DHV) 80 80 1000 kernel weight (g) >31 >31 Falling Number (seconds) 400 400 Wheat Hardness (SKCS) 80 80 Wheat Hardness (NIR) 70 70 Milling Flour Extraction Buhler Lab Mill (%, @ 0.48 ash) 70 70 Quadrumat Senior (%, @ 0.48 ash) 70 70 Protein Loss (%) <1.0 <1.0 Flour Ash (14%m.b.) 0.48 0.48 Color (L* value) 90 90 Wet Gluten (%, 14% m.b. @ 13.5% protein) 36 36 Farinograph Absorption (%) 64 64 (50 g bowl) Peak Time (Minutes) 15 10 Stability (Minutes) 25 15 Classification (1-weak, 8-strong)1 8 6.5 Extensograph Resistance to Extension (BU) 800 600 45 min. stretch Extensibility (cm) 20 22 Mixograph Classification (1=weak, 8=strong) 1 8 6 Bread2 Loaf Volume (cc) 1050 1050 Grain & Texture (1=poor -10 excellent) 1 8.5 8.5

1 Subjective ratings and classifications are from the North Dakota State University - Hard Red Spring Wheat Quality Laboratory 2 Bread Quality based on 100g pup loaf, straight dough method, North Dakota State University - Hard Red Spring Wheat Quality Laboratory Note: HRS Wheat Breeding Quality Targets were developed by a committee of HRS wheat breeders and quality personnel. Contact Brian Sorenson, Northern Crops Institute for more information.


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HRS Wheat Breeding Quality Target Values Important Points for Use

1. Breeding Target Values are a Tool. The values shown are targets and should be

seen as a tool to help breeders meet the market needs for end-use quality. 2. They reflect the surveyed quality needs of our export markets, but also meet the

needs of the domestic markets. 3. Standard or check varieties and different locations are still needed due to

location and yearly weather variations. 4. Target values should be compared to actual quality data on experimental lines

after several years of testing at multiple locations, to help determine if the line would meet the industry needs for quality before release as a named variety.

5. These targets will be reviewed periodically and updated as needed 6. “Traditional Strong” and “Extra Strong” categories differ in their gluten strength or

end-use functionality. In a 2003 survey, over 75% of our export markets prefer Hard Red Spring Wheat with quality represented by the “Traditional Strong” target values.

7. Utilization of these breeding targets by all HRS wheat breeders is essential to providing better uniformity and consistency and meeting the needs of our domestic and export markets.


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Compiled by Stacey Sykes and Dr. Craig F. MorrisUSDA-ARS Western Wheat Quality Lab, Pullman, WA. January, 2012

)))))))))))))))Y44444444444444444444444444444444Z)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))Winter Wheat (all classes)

2002 2003 2004 2005 2006 2007 2008 2009 2010 2011)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))millions of bushels

OR 29.1 47.9 51.9 47.6 38.7 40.4 45.0 42.0 54.3 63.5ID 54.5 57.6 59.2 66.0 54.7 51.8 60.0 56.7 58.2 63.1WA 103.3 117.0 117.3 127.7 118.8 108.2 96.3 96.8 118.0 129.8Total 186.9 222.5 228.3 238.3 212.2 200.4 201.3 195.5 230.5 256.4)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))

Spring Wheat (all classes)2002 2003 2004 2005 2006 2007 2008 2009 2010 2011

)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))millions of bushels

OR 4.9 5.6 8.4 8.4 5.8 6.4 7.7 6.9 9.5 11.0ID 33.2 29.7 38.7 38.7 35.6 30.6 37.4 40.8 48.6 52.1WA 26.4 22.3 27.8 19.6 21.3 20.6 21.2 26.3 29.9 37.5Total 64.5 57.6 73.0 66.7 61.3 57.6 66.3 74.0 88.0 100.6)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))

Total Wheat (all classes)2002 2003 2004 2005 2006 2007 2008 2009 2010 2011

)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))millions of bushels

OR 34.0 53.5 56.0 53.6 44.4 46.8 52.6 49.0 63.7 74.5ID 87.7 87.3 101.7 101.7 90.3 83.7 97.4 99.1 108.1 116.0WA 129.7 139.3 145.1 147.3 140.1 128.7 117.5 123.1 147.9 167.3

TotalsPNW 251.4 280.1 301.4 308.8 274.8 259.2 267.5 271.2 319.7 357.8US 1624.7 2340.0 2033.9 2114.0 1812.0 2066.7 2500.0 2217.0 2207.0 2008.0)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))Sources: USDA National Agricultural Statistics Service, and the Idaho, Oregon and Washington State StatisticsServices.

Wheat Production PNW WQC 2011 Crop Year

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

2003 2004 2005 2006 2007 2008 2009* 2010 2011)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))acreage in ‘000 ($ denotes spring variety, © denotes club variety, # denotes that individual varieties are plantedtogether as mixtures))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))Brundage 65 77 117 136 109 156 - 136 141Alturas $ . . 54 43 93 93 - 92 92ORCF 102 . . . . 4 7 - 36 62Stephens 106 103 95 51 52 82 - 49 53WestBred 456 . . . . . . - 12 40WestBred 528 . . . . 11 43 - 51 38UI Pettit $ . . . . . . - 6 37WestBred 470 . . . . 25 37 - 24 34Madsen 129 109 105 87 72 69 - 34 33Brundage 96 . 22 27 14 20 26 - 19 33Louise $ . . . . 21 24 - 28 29Lambert 32 41 48 43 28 32 - 16 25AP Legacy . . . . . . . . 24AP700 CL . . . . . . - 15 17Lambert-Madsen # . . 18 - 13 12 - 8

15Penawawa $ 84 80 84 41 32 29 - 26 14Nick $ . . . . 20 13 - 25 12Xerpha . . . . . . - 22 12Coda © . . . . 19 10 - 17 11Malcolm 34 19 20 - 6 7 - 5 9Simon . . . . . . - . 8Tubbs 06 . . . . . - - - 8Alpowa $ 25 44 61 32 20 21 - 10 7Clearfirst . . . . 6 9 - 22 6Tubbs . . . . 40 36 - 23 -Hill 81 . . . . 6 - - 9 -ORCF 101 . . . . 4 7 - 6 -Eden © . . . . . . - 6 -Sprague . . . . . . - 5 -Cashup 19 21 17 - 13 12 - - -Eltan . . . . 8 7 - - -WPB 470 21 18 26 36 - - - - -)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))Common Winter 532 518 560 530 460 585 - 535 621Common Spring 160 167 236 140 194 190 - 193 205Club 18 28 27 22 37 25 - 32 21)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))* No variety survey was conducted in 2009.


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

2003 2004 2005 2006 2007 2008 2009 2010 2011)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))acreage in ‘000 ($ denotes spring variety, © denotes club variety, # denotes that individual varieties are plantedtogether as mixtures ))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))ORCF 101 . . 68 92 109 126 153 187 199Tubbs 06 . . . . 15 16 67 96 151ORCF 102 . . . 2 13 19 34 67 118Goetze . . . . . - 29 93 96Stephens 492 424 336 317 236 246 170 118 95Alpowa $ 65 105 69 43 60 77 36 44 44Total SWW Mixtures # . . . . 59 84 46 29 38

Stephens-WB528 . . . . . . . - 13Rod-Tubbs . . . 7 11 19 9 7 8Skiles-Goetze . . . . . . . . 7Stephens-Tubbs . . . . . 27 13 12 6Madsen-Stephens-Tubbs . . . . . 19 4 3 2Madsen-Tubbs . . . . . . 12 3 2Other Mixtures 133 89 79 46 31 10 17 1 -

Louise $ . . . 1 6 13 12 15 26Skiles . . . . . . . . 10Coda © 20 32 14 8 8 6 6 13 8AP700CL . . . . . - 7 11 6Nick $ . . . . 1 5 6 4 5Brundage 96 . . . . . 1 2 3 5Whit $ . . . . . . . - 5Tubbs . 21 133 129 123 134 133 100 4Madsen 81 77 50 48 42 38 25 11 4Yamhill 3 7 1 2 5 3 7 4 4Chukar © . . . . . . . - 4Alturas $ . . . . - 2 8 4 3Babe $ . . . . . . . - 3Cara © . . . . . . . - 2Merrill $ . . . . . 1 3 2 2Rod 4 3 4 1 3 2 4 - 2Malcolm 7 8 1 2 5 3 3 - 1Gene 76 43 55 31 21 21 19 5 -Weatherford 68 64 28 8 6 3 - - -)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))Common Winter 962 824 834 745 713 744 725 790 782Common Spring 110 145 88 69 81 113 74 73 97Club 32 41 26 14 13 10 11 14 14)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))


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

2003 2004 2005 2006 2007 2008 2009 2010 2011)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))acreage in ‘000 ($ denotes spring variety, © denotes club variety, # denotes that individual varieties are plantedtogether as mixtures; the leading mixtures are noted))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))SWW Mixtures # 314 300 350 308 183 326 315 329 250

Trifecta Mix . . . . . . . . 35Eltan-Tubbs . . . . 30 70 75 29 31Eltan-Xerpha - - - - - - - 20 30Masami-Xerpha - - - - - - - 9 22Rod-Madsen 150 144 132 77 54 55 38 27 18Eltan-Madsen 50 48 62 66 28 38 31 14 12Eltan-Masami - - - - - - - 11 11Rod-Tubbs . 9 32 31 18 68 60 30 10Clearfield-WB528 - - - - - - - 3 10AP 700-ORCF 102 . . . . . . . . 8Rod-WB528 . . . . 1 7 18 34 7ORCF 101-ORCF 102 - - - - - - 9 6 7Rod-WB528-Xerpha . . . . . . . . 6Rod-Tubbs-WB528 . . . . . . . . 6WB528-Xerpha - - - - - - - 5 5Tubbs 06-WB528 . . . . . . . . 5WB523-WB528 . . . . . . . . 5Tubbs06-WB528-Xerpha. . . . . . . . 4AP Legacy-Xerpha . . . . . . . . 4Madsen-Tubbs . . . . 14 31 10 12 3Stephens-Tubbs 06 . . . . . . . . 3Madsen-Xerpha . . . . . . . . 3Madsen-Stephens . . . . 10 8 7 6 2Stephens-WB528 - - - - - - - 2 2Tubbs 06-Xerpha . . . . . . . . 1Rod-Tubbs-WB528 - - - - - - 7 11 -Eltan-Rod . . . . 6 11 6 5 -Lambert-Madsen . . . . 7 - 10 4-Other Mixtures . 101 120 134 11 35 62 76 .Other Varieties and Mixes . . . . . . . 107

ORCF 102 . - - 11 43 62 167 166 237Eltan 446 447 527 449 327 337 372 238 202Louise $ . - - 15 70 155 179 161 192Bruehl © 102 83 49 67 91 89 97 169 165Xerpha - - - - - - - 140 115WestBred 528 . . . 40 25 32 68 84 85Nick $ . 8 19 29 42 59 48 58 62


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AP700CL . . . . . 4 13 48 54Brundage 96 . 7 19 27 29 34 32 39 48Madsen 308 258 234 164 117 125 92 63 46ORCF 103 - - - - - - - 20 46Stephens 83 70 78 58 58 79 47 21 25Masami . . . . - 25 18 13 18Cara © - - - - - - - 8 18Alpowa $ 217 210 183 73 63 56 50 13 16AP Legacy - - - - - - - 6 14Chukar © 4 22 20 18 48 15 16 18 13ORCF 101 . . . 84 42 75 24 10 11Tubbs . 31 113 80 67 52 53 32 10Tubbs 06 . . . - 8 13 10 16 9Moro © 13 7 4 5 5 3 7 10 9WB523 - - - - - - - 7 9WB456 - - - - - - - 5 8Lambert 52 39 27 25 24 15 8 5 7Whit $ - - - - - - - 3 7Cashup 67 64 12 32 30 25 17 16 6Wakanz $ 20 18 10 6 2 8 5 7 6Coda © 28 15 13 5 23 5 3 7 6Rod 45 36 24 25 29 15 6 5 6JD $© . . . . . . . . 6Eden $© . . . . 13 8 7 18 5Legion - - - - - - - 2 5AP Badger . . . . . . . . 5Bruehl-Coda © . . . . . . . . 5Louise-Nick $ - - - - - - - 4 4Babe $ . . . . . . . . 4Goetze - - - - - - - 3 2Hill 81 6 7 5 5 5 2 6 2 2Skiles . . . . . . . . 2Mohler . 8 22 20 5 10 8 . 1WB 1066M . . . . . . . . 1Lewjain 28 8 9 5 7 - . . 1Clearfirst . 62 71 12 11 5 9 13 -Rjames - - - - - 14 12 4 -Edwin © 39 14 10 8 4 6 3 . -Rely © 25 9 3 6 2 1 3 . -)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))TOTALSCommon Winter 1487 1504 1687 1530 1228 1382 1358 1303 1328Common Spring 318 282 248 138 192 246 289 256 300Club(winter+spr) 215 155 105 123 186 131 136 240 240)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))


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Leading Hard Red Winter & Spring Wheat Varieties in the PNW)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))

2003 2004 2005 2006 2007 2008 2009* 2010 2011)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))acreage in ‘000

Idaho

Utah 100 40 27 21 18 30 24 - 28 22Promontory 24 33 37 47 36 34 - 36 22Boundary 24 26 25 31 59 41 - 13 16Eddy . . . . 17 34 - 25 15Moreland . . . . 32 27 - 12 13Weston 32 36 23 28 17 17 - 13 12Juniper . . . . . . - 6 10Bonneville . . . . 16 21 - 12 10Garland 20 18 12 - 14 9 - 16 9Deloris . . . . 17 22 - 6 8Declo . . . . 11 5 - 17 7AgriPro Paladin . . . . 14 9 - 5 6Whetstone . . . . . . - . 6DW . . . . 11 9 - - 5Yellowstone . . . . . . - 5 -)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))Total HRW 201 165 175 195 280 260 - 214 173)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))Westbred 936 163 148 102 147 139 142 - 124 123Jefferson 40 63 48 77 52 56 - 66 70Cabernet . . . . . . - 9 18Westbred 926 34 20 16 26 13 12 - 7 10Tara 2002 . . . . 25 21 - 14 10Hank . . . . 9 21 - 15 -)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))Total HRS 295 287 204 305 250 270 - 258 275)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))* No variety survey was conducted in 2009.


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Leading Hard Red Winter & Spring Wheat Varieties in the PNWContinued)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))

2003 2004 2005 2006 2007 2008 2009 2010 2011)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))acreage in ‘000

Oregon Northwest 553 . . . . . - 2 17 18Sinope . . . . . . . - 2Declo . . . 5 8 2 5 4 1Boundary . . . . 12 5 2 1 1Whetstone . . . . . . . - 1Paladin . . . . . 2 4 4 -Finley . . . . 8 3 2 - -Buchanan . . 5 5 2 8 - - -Eddy . . . . 4 . - - -Other Varieties . . . 9 9 6 10 11 12)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))Total HRW 5 8 10 21 44 25 24 37 34)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))Jefferson 4 10 16 34 26 27 17 18 11Solana . . . . 2 3 2 6 7Yecora Rojo 4 7 3 3 4 6 3 3 7Hank 2 5 1 3 1 9 7 6 6Expresso . . . . . . . - 6Cabernet . . . . . - 6 4 4Buck Pronto . . . . . . . - 4Express 10 2 11 4 5 7 2 15 1Tara 2002 . . . . . 1 1 1 1Westbred 926+936 6 7 2 1 1 2 - - -Hollis . . . . . 4 - - -Scarlet - 2 2 1 1 - - - -Other varieties . . . . 10 9 7 11 15)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))Total HRS 30 35 41 53 49 67 44 62 61)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))


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Leading Hard Red Winter & Spring Wheat Varieties in the PNWContinued)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))

2003 2004 2005 2006 2007 2008 2009 2010 2011)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))acreage in ‘000 (# denotes that individual varieties are planted together as mixtures)

Washington Farnum - - - - - - - 11 58Eddy . . . . 82 31 32 34 17Buchanan 14 33 19 44 45 33 38 26 16Norwest 553 . . . . . . . - 16Bauermeister . . . . 91 75 51 30 11Boundary . - - 4 14 9 12 12 11Declo 11 14 17 39 33 23 18 11 11Whetstone - - - - - - - 1 11AgriPro Paladin . . . . 34 13 12 13 10Sinope . . . - - 4 13 14 9Finley 35 37 44 68 63 34 26 25 7Weston . . . . . . . - 5Eddy-Paladin # - - - - - - - 5 2Fineway . . . - - 5 2 17 -Illias . . . - - 3 2 6 -)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))Total HRW 157 134 105 202 410 255 213 222 213)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))Jefferson 15 22 10 20 15 23 36 29 35Hollis . . 14 13 16 35 37 26 33Hank 19 27 22 61 32 41 56 45 20Kelse - - - - - - - 1 18Buck Pronto 4 8 11 33 25 20 14 12 17Express 39 34 24 23 19 9 17 6 17Cabernet . . . . 2 8 8 5 17WestBred Expresso . . . . . 1 3 10 16Tara 2002 3 7 8 30 13 12 28 32 14Solano . - - 6 14 23 18 15 14Jefferson-Buck Pronto # . - - 3 10 17 15 14 12Westbred 926 39 44 25 46 43 56 38 32 10Bullseye - - - - - - - 6 10WestBred Fuzion . . . . . . . . 10Jedd . . . . . - 8 13 9Malbec . . . . . . . . 8Scarlet 50 53 20 24 17 14 8 8 7Volt . . . . . - 5 - 5Buck Pronto-Solano # - - - - - - - 3 2Buck Bronto-Expresso # - - - - - - - 1 2


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AP 605 . . . . . . . . 2Hank-Buck Pronto # . - - 13 3 2 1 3 -)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))Total HRS 187 201 169 295 234 302 293 277 307)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))

Hard White Wheat Varieties in the PNW)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))

2003 2004 2005 2006 2007 2008 2009 2010 2011)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))acreage in ‘000 ($ denotes spring variety)

Idaho Klasic $ 20 19 19 44 31 49 - 60 89Snow Crest $ . . . . 15 10 - 23 16WB Idamax $ . . . . . . - 5 14Waikea $ . . . . . . - . 6Pristine $ . 2 . . 10 11 - 11 -Blanca Grande $ . . . . 4 5 - - -Gary - - 4 - - - - - -NuHorizon 8 8 5 - - - - - -)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))Total Hard White 34 45 38 58 69 77 - 108 135)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))

Washington BR7030 $ - - - - - - - 5 13Waikea $ . . . . . . . - 4Otis $ - - - - - - - 3 3Blanca Grande $ 15 24 19 25 10 5 - - -Palomino . . . . 4 - - - -ID377s $ 21 16 - - - - - - -Lolo $ 2 3 - - - - - - -)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))Total Hard White 44 50 22 28 20 13 12 12 23)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))


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Cultivar List - Cross Reference Guide

Above HRWAccipiter HRWACS51084ACS52025 HRWACS52035AgriPro Legion 99X1009-23 SWWAgriPro Paladin W96-355 HRWAgriPro Salute 99X1008-02 SWWAlbion GT00123M SWW PI 608582 PVP 9900146Alpowa WA7677 SWS PI 566596Alsen ND716 HRS PI 615543 PVP 200100066Alturas IDO526 SWS PI 620631 PVP 200200265Alzada DURUMAmidon ND606 HRS PI 527682 Anza D6923 HRS CItr 15284Anton NW98S097 HWW PI 651044AP 1009-23 SWWAP502 CL HRWAP700 CL SWWAP-81 HRSAP Badger SWWAP Legacy SWWArapahoe NE82656 HRW PI 518591 PVP 8900295Arlin KSSB369-7 HWW PI 564246 PVP 9300123Babe WA8039 SWS PI 656791Basin WA7520 SWW PI 601238 PVP 8500177Bauermeister WA7939 HRW PI 634717 PVP 200600245Beamer BZ6W93-481 SWWBetty KS84063-2W HWW PI 612578 PVP 200000155Bighorn 78W296 HRW PI 601204 PVP 8500109BigSky MT9432 HRW PI 619166 PVP 200300290Bill Brown CO01385-A1 HRW PI 653260 PVP 200800327Bitterroot 92-22407A SWWBlanca Fuerte HWSBlanca Grande 96WV53620 HWS PI 631481 PVP 200200240Blanca Royale HWSBlizzard IDO297 HRW PI 512302BlueJane SWWBonneville IDO421 HRW PI 557015 PVP 9400231Bonus RSI31206 HRS PI 619428 PVP 9900402Boundary IDO467 HRW PI 603039Brooks 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 HRSBullseye B02-0081 HRSButte 86 HRSBynum MTCL0318 HRW PI 643429 PVP 200600285Cabernet HRSCal Rojo HRS

Cultivar Name State Line No. Market Class PI No. Other Identifier

Cultivar List PNW WQC 2011 Crop Year

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Calorwa WUC657 Club-S PI 566594Cara ARS97-135-9 Club-W PI 643435Carter BZ9W022060 HRWCashup SWW PI 601237 PVP 8500178CDC Falcon HRW PI 619610 PVP 200100279CDC Ptarmigan SWWCentennial IDO312 SWS PI 537303 PVP 9000218Challis 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 HRSConcept 89S88D SWWCurlew UT9325-55 HRWDash 12 HRSDaws WA6099 SWW CItr 17419Decade MT0552 HRWDeclo 215-B HRW PI 619419 PVP 200100249Deloris UT2030-32 HRW PI 631447DH 940361 HRWDirkwin IDO106 SWS CItr17745Diva WA8090 SWSDumas 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 557017Farnum WA7975 HRW PI 638535Federation SWS PI 041080FergusFinch 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 200200152Gene OR8300801 SWW PI 560129 Genou MTS0031 HRW PI 640424 PVP 200500334


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George GMGQ1 SWW PI 639737 PVP 200500288Glenn ND747 HRS PI 639273 PVP 200500280Goetze ORH010920 SWWGolden Spike UT1944-158 HWW PI 614813 PVP 200100033Granite HRSHank 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 HWWIona IDO492 HRS PI 618734Ivory OR850513 HWW PI 599664Jagalene HRSJagger KS84063-9-39-3 HRW PI 593688 PVP 9500324JD WA7954 Club PI 656790Jedd HRSJefferson IDO462 HRS PI 603040Jerome IDO566 HRS PI 632712 PVP 200400097Jerry ND9257 HRW PI 632433Joaquin HRSJubilee IDO525 SWS PI 614839 PVP 200100167Judith MT8039 HRW PI 584526Juniper IDO575 HRW PI 639951Kelse WA7954 HRS PI 653842Kern HRS PI 612142 PVP 200000047Klasic NKF08022 HWS PI 486139 PVP 8200095Kulm HRSKW9043 KW9043 SWW PI 639106Lakin KS96HW115 HWW PI 617032 PVP 200000049Lambert ID85-153 SWW PI 583372Lassik HRS PI 653535 PVP 200800176Ledger HRWLeona Waxy-SLewjain WA6363 SWW CItr 17909LHS IDO575 HRWLolo IDO533 HWS PI 614840Louise WA7921 SWS PI 634865 PVP 200500311Macon WA7899 HWS PI 617072 PVP 200200130


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MacVicar ORF75336 SWW PI 552427Madsen WA7163 SWW PI 511673 Malbec RSI50603 HRSMalcolm ORCW8113 SWW PI 497672Manning UT89099 HRW CItr 17846Masami WA7916 SWW PI 634715 PVP 200600244McNeal 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 HRWNewana MT7156 HRS CItr 17430Nick BZ698-31 SWSNorris 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(?) HRSORCF-101 OR2010051 SWW PVP 200300286ORCF-101R ORI2060306 SWWORCF-102 OR2010007 SWW PVP 200500337ORCF-103 ORI2042037 SWWORCF-587ORSS-1757 SWWOtis WA7931 HWS PI 634866 PVP 200500312Outlook MT9874 HRS PI 632252 PVP 200400008Paha WA4966 Club CItr14485Palomino W96-359W HWWPatwin UC 1419 HWSPaul MT9426 HRW PI 640425 PVP 200500335Pavon HRSPenawawa WA6920 SWS PI 495916Peregrine HRWPillar HRW


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Plata GM040019 HWSPomerelle IDO448 SWS PI 592983Pristine 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 HRWQuantum 542 Q542 SWWQuantum 7817 XWH1017 SWWRamboRampart MT592042 HRW PI 593889Reeder HRSRely WA7527 Club-W PI 542401Residence CEBECO01 HRW PVP 2002000067Ripper 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 RS163520 SWSRSI10348W HWSRudy SWW CItr 4873Rulo WA7622 Club-W PI 578137Saxon N93-3026 HRS PI 608714 PVP 9800360Scarlet WA7802 HRS PI 601814 PVP 200000190Scarlet '09 WA8034 HRSScholar MT9433 HRS PI 607557 PVP 200000144Semper CEBECO02 HRWSimon ID9134302A SWWSinopeSkiles ORH010085 SWWSkookum ML042-409-1,5 SWSSnow Crest HWSSnowmass CO03W054-2 HWWSolano HRSSpillman WA7075 HRS PI 506350 Standler HRSStephens OR332 SWW CItr 17596 Summit HRS PI 358720Sunstar 50-30 SWSSunstar II HRSSurvivor IDO332 HRW PI 509503SX1504BSY Ovation SWWSymphony HRWTammy W696-000 HRS PI 601288 PVP 8600038Tara 2002 WA7824 HRS PI 617073 PVP 200200129Temple OR92CL0054 Club-W PI 599665Tempo HRS PI 428535Tiber MT8003 HRW PI 517194Treasure IDO248 SWS PI 468962Trego KS95HW62-6 HWW PI 612576 PVP 200100117Tubbs OR939526 SWW PI 629114 PVP 200300287Tubbs 06 OR939526-05 SWWTX97F4-33-1B HRWUI Alta Blanca IDO628 HWS PI 642378UI Cataldo IDO642 SWS PI 642361


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UI Darwin IDO604 HWW PI 639953 UI Lochsa IDO597 HWS PI 639952UI Pettit IDO632 SWS PI 642363UI Silver IDO658 HWW PI 658467UI Whitmore IDO671 SWSUI Winchester IDO578 HRS PI 642362UICF Brundage ID02-859 SWWUICF Grace IDO651 HWWUICF Lambert ID99-435 SWWUICF 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 HRSWahoo NE94654 HRW PI 619098 PVP 200100237Waikea BZ98-447W HWSWakanz WA7183 SWS PI 506352Wampum WA6105 HRS CItr 17691 Wanser AUS10692 HRW CItr 13844Wawawai WA7712 SWS PI 574538 Waxy-Pen WA7996 Waxy PI 63779 PVP 200600005WB-Arrowhead ML9W05-2501 HRWWB-Fuzion BZ901-717 HRSWB Idamax BZ904-336WP HWSWB Junction BZ6W02-616 SWWWB Paloma BZ904-331WP HWSWB Quake BZ9W05-2043 HRWWB Rimrock HRWWeatherford OR898120 SWW PI 602861 PVP 9900341Westbred 1020CL BZ6WM02-1020 SWWWestbred 1066CL SWWWestbred 456 BU6W99-456 SWWWestbred 470 WPB90470 SWW PI 599335 PVP 9700398Westbred 523 BU6W00-523 SWWWestbred 528 BZ6W98-528 SWWWestbred 926 RC 80-8 HRSWestbred 936 PH986-61 HRS PI 587200 PVP 9500095Weston ID74-55-20 HRW CItr 17727Whetstone W98-344 HRWWhit WA8008 SWS PI 653841Whitebird IDO392 SWS PI 592982Winsome 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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COLLABORATOR RESULTS AGENDA · Kim Falcon Montana Wheat & Barley Commission P.O. Box 3024 Great...

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Transcript of COLLABORATOR RESULTS AGENDA · Kim Falcon Montana Wheat & Barley Commission P.O. Box 3024 Great...