Kansas Wheat Quality Laboratory

Quality Evaluation from KAES Wheat Breeding Programs and Protein/Hardness Screening

INTRODUCTION

The mission of the Kansas Wheat Quality Lab is to provide Kansas wheat breeders, producers, and researchers with timely quality data that will augment their selection process. Additionally, the lab assists KS and US wheat marketing efforts for domestic and export customers. The Wheat Quality Lab is the principal testing and marketing effort funded by the Kansas Wheat Commission. This proposal combines two previous projects funded by the Wheat Commission that are titled “Quality Evaluation from Kansas Agricultural Experiment Station (KAES) Wheat Breeding Programs” and “Protein/Hardness Screening of Early Progeny Wheat.”

The Department of Grain Science and Industry initiated NIR protein screening for KAES wheat breeding programs in about 1976. In 1989, NIR hardness testing was added for KAES samples. The Department of Grain Science has conducted this analysis for many years, as it is a vital component of the variety development program.

The Dept. of Grain Science and KAES began equipping a milling and baking laboratory for KAES wheat breeders in 1991. A completely equipped laboratory is located in Rm. 3208 of the Merrill Hall wing of the Throckmorton Plant Science Center. This laboratory is managed by faculty and scientists from the Department of Grain Science and Industry.

The objectives of this project are:

1. To provide timely evaluation of important physical kernel, protein, milling, and flour properties, which determine bread baking and oriental noodle quality of promising lines developed by wheat breeders and geneticists. This includes identifying protein and hardness properties of early-generation winter wheat lines and germplasm, which were contained in the proposal titled “Protein/Hardness Screening of Early Progeny Wheat”.

2. To cooperate with faculty, research staff, and graduate students in Grain Science, Agronomy, Plant Pathology, and Entomology in studies designed to determine influence of genetics, diseases, insects, soil and environmental factors, storage and processing on milling and baking quality, and qualities needed in oriental noodles and ethnic breads.

3. To provide technical assistance to Kansas wheat marketing efforts by the Wheat Commission, U.S. Wheat Associates, Wheat Quality Council, and K-State Cooperative Extension.


Progress Report
FY 2008 2nd Quarter
September 15, 2007 to January 15, 2008

Wheat Quality Council Evaluations:

Samples submitted for the Hard Winter Wheat Milling and Baking Evaluation Program sponsored by the Wheat Quality Council were evaluated. A total of 19 samples were evaluated for falling number, Agtron color, Simon Kent-Jones color, Fisher particle size, and pup loaf test baking. These data were provided to Dr. Richard Chen at the USDA-ARS to include in the summary report.

Wheat Breeder Evaluations:

The final tests on the KSU wheat breeder samples harvested in 2007 were completed. The sample classification, the number of samples processed and the tests conducted are listed below.

PYN – 26 samples – wheat falling number, milling yield, flour moisture, flour ash, flour protein, flour falling number and flour color. Mixograph evaluation was completed on 48 samples and bread test baking on 111 samples.

AYN/KIN – 80 samples – wheat falling number, milling yield, flour moisture, flour ash, flour protein, flour falling number, flour color, mixograph, bread test baking and noodle color stability. Farinograph evaluation was completed on 16 samples and alveograph evaluation on 5 samples.

Research Activities:

Triticum Mozaic Study

Evaluation of the effect of the Triticum Mozaic virus on wheat and flour quality was started. Thirty two samples consisting of 16 treated and 16 controls are being evaluated. Wheat quality tests including SKCS, test weight, kernel size distribution, moisture, ash, protein and milling quality have been completed. The flour tests which have been completed include color, moisture, ash and protein. Physical dough tests and test baking are yet to be done.

Wheat Variety Evaluation

Evaluation of the milling and baking quality of several top wheat varieties grown in Kansas and some newly released varieties has begun. The wheat has been milled. Mixographs and test baking are yet to be done.

Other Activities:

An Agronomy e-update article entitled “Wheat Quality Lab Update” describing the Wheat Quality Lab’s current activities was published on 12/14/07.

Dr. Miller was also interviewed about the Wheat Quality Lab’s objectives and activities for a K-State Ag Today television news story which will air on KTKA later this month.