Assurance and Improvement of the Milling, Baking, and End-Use Quality of Idaho Wheat

Sarah Windes, Lyona Anderson, Ericka Ziebarth

The mission of the University of Idaho wheat quality lab is to provide end-use quality information for wheat developed in the University breeding programs to determine market suitability of new releases. Characterization of end-use quality traits of varieties and advanced lines is valuable to wheat programs, researchers evaluating environmental effects and production practices on quality, growers, and end-use industries.

High flour yield, favorable protein content, protein quality, and flour functionality as well as good bakery performance are attributes of wheat cultivars with favorable end-use quality.