Soft White and White Club Wheat

Transcription

1 Cover 1.qxd 12/14/ :41 AM Page 1 Overseas Varietal Analysis Project 2009 Crop Soft White and White Club Wheat Program by

2 Microspore Plantlets photo courtesy of Washington State University Greenhouse photo courtesy of Shutterstock/Washington Grain Alliance Wheat Life Magazine Trial Field photo courtesy of Idaho Wheat Commission

3 Overseas Varietal Analysis Project 2009-Crop Soft White & White Club Wheat Sponsored by: U.S. Wheat Associates In Cooperation with USDA/FAS & State Wheat Commissions of Idaho, Oregon and Washington Prepared by: Douglas A. Engle & Craig F. Morris USDA/ARS Western Wheat Quality Laboratory October 2010

4 EXECUTIVE SUMMARY U.S. Soft White Wheat is performing very well as a class and continues to satisfy a diverse range of customers and end-products. The hallmark of soft white is its ability to mill well and produce excellent cookie and cake flours. However, its value is enhanced greatly by its ability to be used in many varied blends with other wheat types. In this regard its value to our customers could be increased further: within soft white, including club, there is an underutilized range of genetic gluten strength. When used in conjunction with protein content, gluten strengths that are considerably higher and lower than crop average are attainable. This OVA report clearly documents the solid foundation, customer base and performance of soft white wheat for cookies and cakes. But it also highlights the significant opportunity that steam bread, crackers and noodles provide for expanded market opportunities and customer profitability. We recognize that soft white is often priced below other classes of what, thus enhancing its desirability for blending. It will be of great interest to see how the market place responds to and places value on more diverse contract specifications in the future. The OVA has been a very successful program and continues to evolve and change. The success and long-term improvement of soft white wheat is a testament to the positive impact that the OVA and other efforts have made. -1-

5 NARRATIVE SUMMARIES BY COUNTRY Following is a short narrative summary of the results for the test product(s) in each country. Chinese Cooperator A Sponge Cake All samples performed at a high level of quality. Cara and Bitteroot samples performed the best. Relatively small differences in milling and flour quality produced rank score differences. Chinese Cooperator A Steam Bread Samples performed from average to excellent in steam bread. Stronger gluten samples tended to perform better. Too strong of gluten decreased product quality but the blending potential of these flours resulted in higher rank scores. The flours from ORCF 102 and Xerpha made the best products but Cataldo and Eltan received the highest ranks. Chinese Cooperator B Sponge Cake All samples performed at a high level of quality. There were relatively small differences in milling and flour quality. Sponge cake quality determined rank scores. The flours from Cataldo and Bitteroot performed the best in this test by producing the highest quality cakes. Chinese Cooperator B Steam Bread Samples performed from average to excellent in steam bread. Stronger gluten samples tended to perform better. Cataldo, Eltan and Bitteroot were ranked highest. These samples combined good dough properties along with good end-product performance. Chinese Cooperator C Sponge Cake All samples performed at a high level of end-product quality. Higher protein content and longer alveograph L values were desired on almost all samples. Xerpha and Cara produced the combination of all traits to produce the highest rank scores. Chinese Cooperator D Steam Bread All samples performed at an average to good level of quality. Strong gluten samples performed the best in making steam bread but the weakest samples made an acceptable product. In rank performance Eltan and the second replication of Stephens performed the best for different reasons; Eltan, due to superior product performance and Stephens due to superior grain and flour properties, along with an acceptable steam bread trial. Dubaian Sponge Cake All samples performed at a good to excellent level of performance. Good volume and internal structure were reported for all samples. The similarity of all samples was evident at the replications of Stephens were ranked both the highest and lowest of the group. -2-

6 Guatemalan Cookie All samples performed at an exceptionally high level of quality. Stronger rheological properties of the dough were sought as well as good symmetry of the cookies baked. Skiles and ORCF 102 were ranked highest based on good performance throughout testing. Indonesian Cookie Samples performed at an average to excellent level. Cake symmetry, color and texture of the cookie produced the differences in score. Many samples performed better than the control with Stephens, Cara and Bittterroot ranking the highest. Indonesian Sponge Cake Product scores ranged from good to excellent. Cake symmetry crust color and eating texture produced the differences in scores. Many samples performed better than the control with Cara, Stephens and Cataldo ranking the highest. Japanese Sponge Cake & Cookie All samples performed from good to just below average in overall performance. Both products were scored together. ORCF 102, Cara and Xerpha performed the best producing good quality cakes and cookies. Malaysian Cookie All samples performed at a very high level of quality. The highest ranked samples performed well in cookie, wheat and flour properties. The range of performance was very narrow as the replications of Stephens were ranked both highest and lowest. Malaysian Sponge Cake All samples performed at a very high level. The highest ranked samples performed well in cake, wheat and flour properties. Almost all samples performed better than the control with Bitteroot, Cara and Eltan ranking the highest. Mexican Cookie The test samples performed from just below average to very good quality. Cookies which had too extensible of dough were downgraded. Samples which displayed weak gluten character were downgraded in overall and rank scores. All but the sample of Cataldo received comments of having weak gluten. The highest ranked flours were from Skiles, Stephens and Eltan. South Korean Sponge Cake The overall performance of all samples was good to excellent. Samples which performed best in wheat, flour and sponge cake were graded the highest. Weaker gluten samples were preferred however. These were Cara, Xerpha and Skiles. -3-

7 Taiwanese Chiffon Cake All samples performed from average to excellent. The range of gluten strength found in soft common wheat was not a factor in scoring. The club sample from Cara was too low in water absorption. The highest ranked flours were from the Stephens replications and Eltan. Thai Cookie Sample performance ranged from average to excellent. High water absorption of the dough and good cookie texture were the most important attributes of cookie quality. Good grain quality characteristics increased overall scores. At the end of analysis the various combinations of traits of each flour produced few differences between them. The replications of Stephens were ranked highest and lowest. Thai Sponge Cake All samples displayed uniformly good product performance. The desire for higher water absorption was noted in batter properties. The flours from Eltan and Bitteroot were ranked the highest. Filipino Cooperator A Cookie All samples performed at a good to excellent level of quality. How well the wheat and flour properties fit the desired profile produced the differences in score observed. All samples performed essentially the same as the Stephens replications were ranked highest and lowest. Filipino Cooperator A Chiffon Cake All samples performed at a good level of quality. Aspects of desired grain, flour and bake qualities contributed to overall performance. All samples performed essentially the same as the Stephens replications were ranked highest and lowest. Filipino Cooperator B Cookie End-product scores from average to very good were recorded for all samples. Samples producing cookies within size and height specifications were desired. All samples were scored as having good quality in the overall assessment. Rank assessment was made for both cookie and chiffon cake performance combined. All samples performed essentially the same as the Stephens replications were ranked highest and lowest. Filipino Cooperator B Chiffon Cake End-product scores for all samples were uniformly at the very good level. Low weight loss during baking was a desired property as were large volume and fine crumb grain. Cake texture was the primary grading criteria for quality. Rank assessment was made for both cookie and chiffon cake performance combined. All samples performed essentially the same as the Stephens replications were ranked highest and lowest. -4-

8 Filipino Cooperator C Cookie Product scores for cookie ranged from average to excellent. All flours displayed good cookie spread. Differences in score related to texture. All samples performed essentially the same as the Stephens replications were ranked highest and lowest. Filipino Cooperator C Chiffon Cake Acceptable to excellent product was made with almost all samples. Volume, crust color, mouth feel and internal characteristics were all attributes considered in the final scores. Xerpha and Cara performed the best in these critical attributes and were ranked highest. -5-

9 Table 1. Summary of Product-by-Country Preferences Country Product Soft White Performance Gluten Strength Preference Other Key Factor(s) China A Sponge Cake Weak Blending Flour China A China B Steam Bread Sponge Cake Strong Weak Blending Flour Blending Flour China B China C Steam Bread Sponge Cake Strong Weak Blending Flour Blending Flour China D Steam Bread Strong Blending Flour Dubai Sponge Cake Weak Primary Flour Guatemala Cookie Strong Primary Flour Indonesia Indonesia Cookie Sponge Cake Strong Strong Primary Flour Primary Flour Japan Sponge Cake & Cookie Weak NC Malaysia Malaysia Cookie Sponge Cake Weak Weak Primary Flour Primary Flour Mexico Cookie Strong Primary Flour South Korea Sponge Cake Weak Primary Flour Taiwan Chiffon Cake Weak Primary Flour Thailand Cookie Weak Primary Flour Thailand Sponge Cake Weak Blending The Philippines A Cookie Weak Primary Flour The Philippines A The Philippines B The Philippines B The Philippines C The Philippines C Chiffon Cake Cookie Chiffon Cake Cookie Chiffon Cake Weak Weak Weak NC NC Primary Flour Primary Flour Primary Flour Primary Flour Primary Flour NC = No Comment Provided Indicates better performance than the control Indicates acceptable performance equivalent to the control Indicates lower performance than the control Indicates the poor performance compared to the control -6-

10 Table 2 Cooperator By Country Summary OVA 2009 Country Test Product(s) Test China A Sponge Cake Wheat NA NA China A Flour NA NA China A Dough 8.0 NA China A Product 9.0 NA China A Overall 9.0 NA Control 1 Control 2 Bitterroot 1 & 11 Stephens 2 & 12 Cataldo 3&13 Skiles 4 & 14 Eltan 5&15 ORCF &16 Stephens 7&17 Stephens 8 & 18 Cara 9 & 19 Xerpha 10 & 20 China A Steamed Bread Wheat NA NA NA NA NA NA NA NA NA NA NA NA China A Flour NA NA NA NA NA NA NA NA NA NA NA NA China A Dough 8.0 NA China A Product 9.0 NA China A Overall 9.0 NA China B Sponge Cake Wheat 7.5 NA China B Flour 7.5 NA China B Dough 8.0 NA China B Product 7.5 NA China B Overall 8.0 NA China B Steamed Bread Wheat NA NA NA NA NA NA NA NA NA NA NA NA China B Flour NA NA NA NA NA NA NA NA NA NA NA NA China B Dough 8.0 NA China B Product 7.5 NA China B Overall 8.0 NA China C Sponge Cake Wheat 7.0 NA China C Flour 7.0 NA China C Dough 7.0 NA China C Product 7.0 NA China C Overall 7.0 NA China D Sponge Cake Wheat NA NA China D Flour NA NA China D Dough 8.0 NA China D Product 8.0 NA China D Overall 8.0 NA Dubai Cookie Wheat NA NA NA NA NA NA NA NA NA NA NA NA Dubai Flour 6.0 NA Dubai Dough 6.0 NA Dubai Product 6.0 NA Dubai Overall 6.5 NA Guatemala Cookie Wheat NA NA Guatemala Flour NA NA Guatemala Dough NA NA Guatemala Product 9.0 NA Guatemala Overall NA NA Indonesia Cookie Wheat NA Indonesia Flour 7.0 NA Indonesia Dough 7.0 NA Indonesia Product 7.0 NA Indonesia Overall 7.0 NA Indonesia Sponge Cake Wheat NA NA Indonesia Flour 7.0 NA Indonesia Dough 7.0 NA Indonesia Product 7.5 NA Indonesia Overall 7.0 NA Japan Sponge Cake & Cookies Wheat NA NA Japan Flour NA NA Japan Dough Japan Product Japan Overall Malaysia Cookie Wheat Malaysia Flour Malaysia Dough Malaysia Product Malaysia Overall Malaysia Sponge Cake Wheat 7.0 NA Malaysia Flour 7.0 NA Malaysia Dough 7.0 NA Malaysia Product 7.0 NA Malaysia Overall 7.0 NA

11 Table 2 Cooperator By Country Summary OVA 2009 Country Test Product(s) Test Control 1 Control 2 Bitterroot 1 & 11 Stephens 2 & 12 Cataldo 3&13 Skiles 4 & 14 Eltan 5&15 ORCF &16 Stephens 7&17 Stephens 8 & 18 Cara 9 & 19 Xerpha 10 & 20 Mexico Cookie Wheat NA NA NA NA NA NA NA NA NA NA NA NA Mexico Flour NA NA NA NA NA NA NA NA NA NA NA NA Mexico Dough 9.0 NA Mexico Product 6.0 NA Mexico Overall 8.0 NA South Korea Sponge Cake Wheat 7.0 NA South Korea Flour 7.0 NA South Korea Dough 8.2 NA South Korea Product 7.8 NA South Korea Overall 8.2 NA Taiwan Chiffon Cake Wheat 7.0 NA Taiwan Flour 7.0 NA Taiwan Dough 7.0 NA Taiwan Product 8.0 NA Taiwan Overall 7.5 NA Thailand Cookie Wheat 7.0 NA Thailand Flour 7.0 NA Thailand Dough 7.0 NA Thailand Product 7.0 NA Thailand Overall 7.0 NA Thailand Sponge Cake Wheat 7.0 NA Thailand Flour 7.0 NA Thailand Dough 7.0 NA Thailand Product 7.0 NA Thailand Overall 7.0 NA The Philippines A Chiffon Cake Wheat 7.5 NA The Philippines A Flour 7.4 NA The Philippines A Dough 8.3 NA The Philippines A Product 7.0 NA The Philippines A Overall 7.6 NA The Philippines A Cookie Wheat 7.0 NA The Philippines A Flour 7.0 NA The Philippines A Dough 7.0 NA The Philippines A Product 7.0 NA The Philippines A Overall 7.0 NA The Philippines B Cookie Wheat 7.0 NA The Philippines B Flour 7.0 NA The Philippines B Dough 7.0 NA The Philippines B Product 7.0 NA The Philippines B Overall 7.0 NA The Philippines B Chiffon Cake Wheat 7.0 NA The Philippines B Flour 7.0 NA The Philippines B Dough 7.0 NA The Philippines B Product 7.0 NA The Philippines B Overall 7.0 NA The Philippines C Chiffion Cake Wheat 5.0 NA The Philippines C Flour 4.5 NA The Philippines C Dough 6.0 NA The Philippines C Product 7.0 NA The Philippines C Overall 7.0 NA The Philippines C Cookie Wheat 5.0 NA The Philippines C Flour 4.5 NA The Philippines C Dough 4.5 NA The Philippines C Product 4.0 NA The Philippines C Overall 3.5 NA Cumulative Score * Wheat NA Flour NA Dough NA Product NA Overall NA Weighted Score ** ** weighted score= dough + product + 2(overall), values rounded up to nearest whole number -8-

12 Table 3 Mean Scores by Variety OVA

13 TABLE OF CONTENTS

14 INTRODUCTION Each year several new wheat varieties are released from breeding programs based in the U.S. Pacific Northwest (comprised of Idaho, Oregon and Washington). The development of new wheat varieties is an on-going process for three main reasons: i) plant pathogens change over time and new resistance genes must be incorporated into new varieties, ii) ever-greater grain yields are pursued (and generally obtained), and iii) farming practices and end-user requirements change over time. Each year, the USDA/ARS Western Wheat Quality Laboratory (WWQL) and other state laboratories evaluate the end-use quality of thousands of wheat breeding lines with the goal of identifying which (if any) may be suitable for release to growers. This assessment of suitability of end-use quality requires that technical data be interpreted in the context of the needs and desires of our customers. To keep appraised of our customers needs and desires, the WWQL leads two industry outreach activities: this Overseas Varietal Analysis (OVA) project with U.S. Wheat Associates, for our overseas users, and the second, the Pacific Northwest Wheat Quality Council (PNW-WQC) targeted to our domestic users. In an effort to bridge these two programs and gain a more unified view of PNW wheat quality, the newly released varieties in this year s OVA were also analyzed through the PNW-WQC. Comparisons between these two programs provide insight as to the requirements of soft wheat between these two groups of users. ANALYSIS PROCEDURE Wheat Samples: The USDA/ARS Western Wheat Quality Laboratory (WWQL) located on the Washington State University campus in Pullman, Washington, was selected to organize and coordinate the OVA program for the Pacific Northwest (PNW). Soft white wheat is by far the dominant class of wheat produced in this region. Within the market class Soft White wheat are the sub-classes Soft White wheat, White Club wheat, and Western White wheat. The Soft White Wheat sub-class refers to varieties with common or lax heads; White Club refers to those varieties with a compact or club-shape head, and Western White refers to the blend of these two types. Two groups of varieties are included in this study. The first group includes two varieties that are commonly grown in the region. These varieties represent the type of soft wheat quality that the region has produced for the last 25 years. They are the soft common varieties Eltan and Stephens. As per the recommendation from the OVA Technical Conference, held in Moscow, Idaho in 2008, the Stephens sample was milled three times. Each of these reps were treated as a separate sample and presented to cooperators as SW/WC0902, SW/WC0907 and SW/WC0908 for the straight grade flours. Patent flour numbers were SW/WC09012, SW/WC0917 and SW/WC0918. This format for the check samples will be followed through the 2010 crop. The purpose of running replicated samples is to get an idea as to the variation of results inherent in this experiment. The second group is comprised of two varieties each from the Washington, Oregon and -11-

15 Idaho state public breeding programs based on their potential to gain significant production in the state. The club headed winter wheat Cara and the common (lax headed) winter wheat Xerpha were selected for Washington. The common winter variety ORCF- 102 and the common winter experimental line Skiles were selected for Oregon. The common spring variety Cataldo and common winter variety Bitteroot were selected for Idaho. The variety Xerpha is new to the study this year. Since environment can play such a large role in determining end-use quality of a sample, each new variety is tested for three years before being replaced in the program. This provides a clearer observation of the genetic potential of the variety. The WWQL identified sources for grain appropriate to each variety based on production data. The goal was to blend as many locations as possible to create eight varietal composites, 4-20 sites make up any given composite. Each sub-sample was inspected by the U.S. Federal Grain Inspection Service (FGIS-GIPSA) to corroborate the identity of the cultivar and to determine if the grade of U.S. No. 2 or better was met. The samples were tested further by the WWQL for wheat protein, ash, test weight, moisture, Falling Number, and the Single Kernel Characterization System (SKCS) to verify soundness of the grain. Selected samples were then cleaned and blended to form the final composite. Criteria for the final composite were: test weight >58 lbs./bu., Falling Number >300 s, and wheat protein 9 to 10.5%. Since the sources of samples change with each variety, this study is not intended to weigh the genetic potential for quality between varieties. The focus of the OVA is to answer the questions: If healthy pure varietal samples are provided to customers at market normal protein levels, how do they perform? What flour quality parameters indicate preferences for given flours? Milling: Sub-samples were individually cleaned on a Clipper 11D grain cleaner. This apparatus has an air lift and a #16 round scalp to remove chaff and oversized kernels. A 1/2 in. x 1/12 in. slotted sieve was used to remove small and broken kernels. The samples were milled on a Miag Multomat pilot-scale flour mill (Appendix 1) after being tempered to 14% moisture with an additional 0.5% pre-temper being added approximately 10 minutes prior to milling. The mill was balanced for optimum material flow and final bran cleanup by adjusting the three break rolls. The five reduction rolls were set to keep starch damage at a minimum while still adequately grinding (assessed by achieving dark red dog stock, the overs of the last flour cloth). Each of the 14 mill streams were analyzed for ash and moisture and a cumulative ash curve was produced (Appendix 2). All ten flour streams were blended to produce straight-grade flour for each variety. Streams blended to produce the straight grade flour were 1 st break, 2 nd break, 3 rd break, grader (break re-dust), 1 st reduction, 1 st reduction re-dust, 2 nd reduction, 3 rd reduction, 4 th -12-

16 reduction and 5 th reduction. In addition, a patent blend was produced which omitted 5 of the higher ash streams. Streams included in the patent blend were 1 st break, 2 nd break, 1 st reduction, 2 nd reduction and 1 st reduction re-dust. Each country selected the type of flour blend preferred and was shipped samples, without designation of variety, accordingly. Straight grade samples were then divided packaged and shipped to collaborating milling companies in Dubai, Guatemala, Indonesia, Malaysia, Mexico, Oman, three companies in The Phillippines and two companies in Thailand. Patent samples were sent to Japan, South Korea, Taiwan, and four companies in China. Due to a lack of patent flour available for Sample #20, Xerpha, the straight grade flour of Xerpha, sample #10 was substituted for the Taiwan and China cooperators. Sample Evaluation: Each cooperator selected a control flour and rated it from very good (score 9) to very poor (score 1) for dough mixing, product and overall performance. Most control flours were derived from commercial U.S. PNW soft white wheat and averaged 8.8% flour protein. Please note that most of the control flours were produced on commercial mills where individual streams are selected and combined to provide flour with specified levels of ash, protein, moisture and dough properties (e.g. mixing strength, mix time, wet gluten, etc.). Accordingly, the control flour for each country is unique. While it is not entirely valid to compare these flours to the pilot-milled flours directly, they are useful in providing a reference for quality. Comments were solicited for each evaluation factor to better understand why the control samples scored as they did and what characteristics were most important to the cooperator. Each of the ten samples was scored for grain characteristics as described by WWQL data, provided with the sample. Flour characteristics described by the cooperator s or WWQL analysis were also scored. Using the bake tests conducted by the cooperator, dough mixing as well as product and overall performance were then scored (Sample Questionnaire, Appendix 3). Comments were usually provided as to why the sample performed the way that it did. A summary of the control flour and sample data collected by each country are provided (Appendix 4, Appendix 12). The samples were also ranked from most to least desirable. A Quality Preference Survey was also completed by each cooperator. This survey was designed to understand how cooperators used soft white wheat to make their products. Cooperators were also asked to describe the important flour quality attributes they feel they need to make their products. In addition, the OVA samples were thoroughly evaluated by the WWQL (Appendix 5) so that cooperators results could be interpreted and compared to results produced using routine tests at the WWQL. This highlighted which component(s) of a sample were most important to a particular end user and allowed the evaluation of small-scale, rapid tests to predict commercial end-use factors. Data from cooperators laboratory testing of the flour were also solicited to help determine the basis for comments made on the samples. -13-

17 SRAIGHT GRADE vs. LONG PATENT FLOURS Mill extraction and flour ash levels were markedly different between the straight grade (SG) and patent (P) flour blends. The SG flour was higher in extraction and ash than the P flour (76.9% extraction, 0.44% ash vs 59.2% extraction, 0.36% ash). The higher ash of the longer extraction SG flour would indicate more bran and cell wall material being included in the flour. With such wide differences in flour yield and ash it is very surprising that more differences were not observed between these two flours. Even though flour protein decreased by 0.4% in the patent flour, functional effects were small. Statistical modeling (GLM) of all parameters analyzed was done to see if SG flours were different from P flours. One baking parameter demonstrated a significant difference. P flours were 0.22cm larger in cookie diameter. Modeling of the gluten strength parameters in Alveograph, retention of solution in lactic acid, wet gluten and SDS sedimentation tests are all missing as significant factors between the SG and P flours. For Farnograph only peak mixing time returned significant differences between the SG and P flours; minus 0.5 minutes less in P flour. This indicates that the increased protein of the SG flour is essentially non-functional in nature. Also the 0.08% additional ash brought in by bran and cell wall components are not sufficient to disturb the gluten matrix formed in dough mixing. Differences can be seen in flour components however. Increased carbonate solution retention (Solvent Retention Capacity, SRC) indicated more starch damage present in the higher extraction flour while increased sucrose SRC indicated higher pentosan content contributed by more cell wall material. Solvent retention of water was also higher in the SG flours, confirming the higher starch damage observation. Alkaline noodle color parameters of brightness (L*) and red-green (a*) were markedly affected by the flour type. The patent flour was brighter and redder in color. Similar results were observed in Udon type white salted noodle color testing (data not shown). This analysis supports the fact that noodle makers use only low extraction flours in their highest quality noodle blends. The most critical component of good noodle color is starting with a bright, clean-looking noodle sheet. Selecting low extraction flour for noodle purposes significantly increases this attribute marks the seventh year of production of straight grade and patent flour at the approximately 60% level of extraction. Over these seven years of testing starch pasting parameters displayed few or no differences. This year s evaluation displays no differences in the starch pasting properties between the P and SG flours. When looking back over all years (140 observations) the P flours tend to be slightly higher pasting in peak and final viscosity with the accompanying setback values also tending to be higher. With all seven years worth of data available a few gluten strength -14-

18 measurement parameters also begin to show significant difference. The P flours tend to be slightly weaker. VARIETAL PERFORMANCE WWQL DATA The 2009 OVA sample set displayed very good overall quality and accurately represented PNW soft wheat production. Each sample was comprised of a minimum of four locations blended to form the milling sample. All blends produced samples of high grain quality with high test weights. All samples produced normal levels of grain hardness (kernel texture). Soft kernel texture is a general indicator of good soft wheat quality. Single kernel analysis also revealed the samples to be uniform in kernel size with similar standard deviation values. Stephens is a large kernelled variety of wheat and it produced the largest kernels of this set but not by as wide a margin as previous years. All samples produced low whole wheat ash, typical of PNW production. The highest whole wheat ash was 1.59% for Cataldo, while the lowest was 1.17% for Eltan. No samples displayed any signs of pre-harvest sprouting as Falling Numbers were all well above 300 seconds. The target value for grain protein for the blend was 9.0% to 10.5% and all samples met this requirement. Milling quality of all samples was high. Good break release was easily obtained on most samples. Bitteroot, Cataldo, Skiles and Cara produced the highest break flour release of the sample set. Almost all samples produced excellent cumulative ash curves (Appendix 2a-i). The flat ash curve at the beginning of the plot indicates little bran shattering and with minimal incorporation of bran into the flour streams. A sharp upturn of the curve at the end of the plot indicates a clean separation between the bran and endosperm layers of the kernel. Stephens, Bitterroot and Cara produced the best overall milling results with flour yields all over 77% extraction with straight grade flour ash less than 0.45% (both on 14% moisture basis). While the overall milling results of extraction (74.7%) and flour ash (0.43%) for Skiles were good, the shape of the cumulative ash curve suggest that flour ash content could have been even lower with a cleaner separation between the bran and endosperm. This milling curve suggests a higher degree of bran contamination in the Skiles sample than the other samples. The milling results of the three Stephens replications produced similar shape cumulative ash curves and very similar flour samples. The range of break flour yields reported were 24.9% to 25.7%, flour yield 76.9% to 77.1%, flour protein 8.7% to 8.8% and flour ash 0.42% to 0.44%. In flour and bake analysis all three Stephens replications produced very similar samples. -15-

19 With the production of two flour types for each variety, straight grade and patent, there is the opportunity to compare results between flour types. The following comments are made in light of both flour types. In flour analysis, all samples had flour protein levels distributed over a narrow range from 8.3% to 9.1% for straight grade, 8.0% to 8.8% for patent. For flour ash, all samples again produced very similar samples ranging from 0.42% to 0.48% straight grade, 0.34% to 0.40% patent. The Cataldo flour was about 0.04% higher in ash than the other nine samples in both sets. Cataldo was about 0.25% higher in whole wheat ash than the other samples. SRC profiling provides an easy way to characterize and compare flours. Carbonate SRC indicates starch damage level. Lactic acid SRC indicates protein strength. Sucrose SRC indicates pentosan level and water SRC provides a benchmark to aid in interpretation by contrasting the three previous solvents. For example, a rise in starch damage should also produce a rise in water absorption. High pentosan content has been shown to be the second most important factor in reducing cookie spread, after high starch damage. Pentosans limit cookie spread by a mechanism yet to be fully understood. Ferulic acid cross linking to protein or other pentosans producing increased viscosity or water competition with other ingredients are two possibilities. Limiting pentosans have the effect of decreasing the water absorption of the dough. Lower water absorption in low moisture products such as cookies means less water needs to be driven off in the baking process. This improves energy efficiency of the baking process and improves the product texture. These data show that most of the samples posses approximately the same levels of SRC absorption but several samples do show some differences. Cara displays by far the lowest pentosan level (sucrose SRC) while the Eltan and Xerpha samples display slightly elevated levels. Xerpha displays the highest overall water absorption however, due to its higher carbonate SRC absorption; most likely due to its harder grain texture. The strongest flours in the group are from Eltan, Cataldo and Skiles. Bitterroot also displayed somewhat elevated gluten strength from the group. Cara was by far the weakest variety in the set. Wet gluten data generally confirms observations of protein quantity of the samples. Wet gluten is used by many overseas mills as a quick estimate of protein content and vitality of the grain. Long periods of storage in hot and humid environments can degrade the general health of the grain. In starch properties, Cataldo represents the only partial waxy wheat in the sample set. Cataldo has partial waxy starch due to it being deficient in one of three genes for Granule Bound Starch Synthase (GBSS). GBSS enzymes are responsible for synthesizing long, unbranched amylose (a polymer of glucose). Flour Swelling Volume, amylograph and RVA all confirm Cataldo as having high pasting properties typical of partial waxy wheat. -16-

20 All other samples possess normal amylose content. High pasting type flours can have an advantage in some products, particularly some noodle types such as Udon. Even with the inconsistency of quantity of protein in this test group, the quality of protein can be easily observed. Genetically, Eltan and Cataldo possess stronger gluten. When placed on an electrophoresis gel these gluten types form what is known as 5+10 high molecular weight (HMW) glutenin band pattern. All other varieties in this set are of the weak nature 2+12 banding pattern, although differences in gluten strength can still be observed in this group. WWQL lab analysis includes six methods to evaluate gluten strength. Each test subjects the gluten proteins to different mixing and chemical environments. While all methods may not agree in fine distinctions, broad classification of protein type is possible with almost all of them. When taken as a whole, these tests form an extremely clear and accurate description of gluten performance. The results of each are presented below. SDS Sedimentation: Results matched known protein profiles of varieties well. Cataldo and Eltan displayed the strongest protein types. Cara produced the weakest SDS values. Bitterroot and Skiles produced the highest SDS values of the remaining samples. Wet Gluten: Wet gluten measurements responded more to protein quantity than protein quality. With all samples reporting flour protein content ranging less than 1%, wet gluten content of all samples were essentially the same. Lactic Acid Retention: SRC profile indicates that Eltan and Cataldo posses the strongest protein. Bitterroot and Skiles form a second tier of protein strength. All other samples were essentially equal in response to the test. Mixograph: Mixograms showed Eltan and Cataldo to have stronger type mixing curves. All other samples produced weak mix types with Cara also displaying very low water absorption, characteristic of club varieties. All samples were rated meduim-strong, M type curves. (WWQL mixogram reference chart, Appendix 6.) Farinograph: Farinograms showed Cataldo and Eltan to be the strongest of the group with low MTI and longer stability times. Of the remaining samples, Bitterroot and Skiles displayed somewhat stronger mixing properties with all others performing essentially the same. Alveograph: Alveograms displayed Cataldo and Eltan as producing the highest work (W) values, indicating that these are the strongest samples. Bitteroot and Skiles grouped together as a second tier of gluten strength. Cara displayed the weakest alveograph curves. These tests confirm that Eltan and Cataldo are strong gluten type wheats with Bitterroot and Skiles displaying a higher degree of dough strength. Cara produced very weak dough testing values, characteristic of all club wheat varieties grown. -17-

21 While most soft wheat products require low quantities of weak gluten, the degree of weakness is relative, usually to pan bread production. By pan bread standards, all of the test samples are weak in nature. Within the scope of soft wheat products however, a fair amount of latitude in gluten strength is possible and even desirable. High sugar ratio cakes define the low end of gluten strength and quantity required while tortilla, steam bread and cracker define the strong side of potential soft wheat uses. In fact, in products such as cookies, the influence of protein is third in importance to the influence of starch damage and pentosan concentration. This is why soft wheat quality can be difficult to describe and why the end user needs to be directly involved in defining quality. The quality model for releasing soft wheat from public breeding programs in the PNW is that club wheat needs to maintain weak gluten nature no matter what the protein content. This sub-class of soft wheat typically produces the very best cookie and cake quality. Soft common wheat varieties are allowed some latitude in protein strength, as long as good cookie and cake quality are maintained. Blending of these two types of wheat provides the customer the ability to control the quality of grain delivered. This is the technical basis for the Western White wheat sub-class. Baking quality was determined by baking sugar snap cookies and sponge cakes with the test flours. All samples performed well in either or both of these tests with patent flours baking better than straight grade flours. Skiles and Cara produced the best overall results for cookie and cake performance in both straight grade and patent blends. Bitterroot improved the most in performance from the straight grade to patent versions of the flours. Caltaldo displayed surprisingly similar results between the straight grade and patent flours. Cataldo flours produced good cookie spreads but poor sponge cake. -18-

22 COUNTRY SUMMARIES China Cooperator A Sample Type: Patent Flour Test Product: Sponge Cake & Steam Bread Control: 60% Class Unspecified, 8.3% Flour Protein, 0.40% Ash, Absorption: 58% Overall Score: 9 (scale 1-9) Sponge Cake & Steam Bread Products Manufactured with Soft Wheat Flour Product SW is Primary Flour SW Used in Blend Cakes X Steamed Bread X Biscuit X Muffin X Important Objective Quality Measurements Acceptable Quality Preferred Quality 1. Flour Protein <8.3% % 2. Water Absorption Max % 3. Stability <4 minutes 2-5 minutes 4. Extensograph Extensibility 13.5cm min Resistance 350 BU BU The control sample blend was unspecified but flour protein, ash and absorption levels are very similar to previous years. In past years a blend of Australian Standard White and Western White commercial wheat lots were used. Both sponge cake and steamed bread were made. Both products were scored individually for grain, dough, product and rank. Flour and overall score reflected the performance of both products. Farinograph absorption of the control was 58%. This absorption level is elevated somewhat from that observed from pure soft white wheat flours. This indicates the influence of ASW in the blend. Hard wheat is a significant component of that wheat blend. From analysis of this flour supplied by the cooperator it is relatively strong in gluten formation. Products manufactured with soft wheat expanded this year with the inclusion of biscuit and muffin product types. Due to a shortfall in the amount of patent flour available for the Xerpha sample, straight grade flour was substituted. All other samples were of Patent flour type. See the Straight Grade vs. Patent section of this report for differences between these flour extraction types. -19-

23 Wheat properties for all samples scored generally very high ranging from 6 to 9. Proper protein level, high test weight and low whole wheat ash all contributed to elevating scores. Flour quality properties of all samples were average to very good in performance. Samples which fell within specifications and showed a non-yellow flour color were graded the highest. Sponge Cake Properties of good sponge cakes start with the batter easily mixing into the foam. The resulting batter should be smooth and easy to handle. The cake should be large in volume with a fine bubble network that is soft and tender in texture. Flours of low ash and low protein usually make the best cakes. Typical flour protein levels sought by cooperators are between 8% and 10%. In batter scores all samples performed uniformly very well, all scoring 8, equal to the control. All samples produced very good results in sponge cake analysis. Poor volume and the accompanying tougher texture properties produced, accounted for all decreases in scores. It is interesting to note that the straight grade sample of Xerpha produced one of the best cakes in the study. Rank scores demonstrated the need to satisfy flour specifications in addition to producing good products. Since all samples produce very good products flour specifications are left to distinguish the samples. Low ash, low water absorption and non-yellow appearing flour were the largest influences on rank scores. The most desired samples came from Cara, Bitterroot and the second replication of Stephens. The third replication of Stephens appeared yellow in flour color and was ranked last. Steam Bread Properties of good steamed bread performance are good handling dough that produces loaves of large volume with a fine interior bubble structure and no blistering of the surface. Flours of low ash are desired so as to maintain bright color of the product; high water absorption of the dough is preferred. These requirements are very similar to pan bread flours although the level of dough strength needed is much less. Dough handling properties of all samples were very good with all samples scoring well above average. The steam breads produces displayed a wider range of performance and graded average to excellent. Rank scores for revealed the preference for strong gluten flours for steam bread production. Despite poorer product scores Cataldo was ranked ahead of the standard. This is most likely due to the blending flexibility a flour of this type gives in boosting weaker -20-

24 gluten flours. Eltan, the other strong gluten flour was ranked the next most desirable. Exterior appearance of the bread also heavily weighted on the rank score, especially yellowness. Although Skiles produced an excellent steam bread in mouthfeel properties yellowness of the product resulted in a last place ranking. Overall scores reflected both sponge cake and steam bread performance. All samples performed much better than average with excellent results from ORCF 102 and Xerpha, comparable to the standard. The Quality Preferences Survey indicates that almost all of the flours analyzed in the study would fit the general description provided. Stability times for Cataldo were slightly high while Stephens, Cara and Xerpha were somewhat low. China Cooperator B Sample Type: Patent Flour Test Product: Sponge Cake & Steam Bread Control: Origin unspecified, 8.5% flour protein, 0.46% flour ash Overall Score: 8 (scale 1-9) Sponge Cake & Steam Bread Products Manufactured with Soft Wheat Flour Product SW is Primary Flour SW Used in Blend Sponge Cake X Steam Bread X Biscuit X Muffin X Important Objective Quality Measurements Acceptable Quality Preferred Quality 1. Wet Gluten 20% 18-20% 2. Water Absorption Max 60% 57-60% 3. Farinograph Stability <2 minutes 3-4 minutes 4. Extensograph % % The origin of the control sample wheat was unspecified but protein and ash specifications are similar to last year. In previous years a blend using soft red winter and soft white wheat, both likely of US origin was used. From analysis of this flour supplied by the cooperator it is most similar to the weaker gluten samples of the test set. Both sponge cake and steamed bread were made. Both products were scored individually for grain, dough, product and rank. Flour and overall score reflecting the performance of both products. -21-

25 Products manufactured with soft wheat expanded this year with the inclusion of biscuit and muffin product types. Due to a shortfall in the amount of patent flour available for the Xerpha sample, straight grade flour was substituted. All other samples were of Patent flour type. See the Straight Grade vs. Patent section of this report for differences between these flour extraction types. Grain properties of the test set all scored very high. High test weight, high thousand kernel weight, low protein and low ash were all scored positively. Analysis of the flour quality data revealed high scores for all samples. All samples scored similar to or greater than the control. Low protein and low ash flours were the liked qualities most commented on but these did not explain all of the scores given. Sponge Cake Properties of good sponge cake were batter which was easy to handle producing high volume in the cake. The cakes should be well formed with a rounded top, small evenly distributed bubble formation in the interior and moist, but not sticky texture to the crumb grain. Batter properties of all samples were uniformly good (8.0), similar to the control. End-products displayed some differences but all samples performed very well. Bitterroot, Cataldo and Cara performed better than the control. The non rounded tops, smaller volume and tougher texture of the third Stephens replication and Xerpha decreased their scores to just above average. Rank scores primarily reflected cake performance. Both Bitterroot and Cataldo performed better than the control Steam Bread Dough handling properties of most samples were good. The three Stephens replications and Cara were not easy to handle and received the lowest scores of 7. End-product performance displayed more differences. Most samples produced bread with good volume and appearance with Cataldo, Eltan and ORCF 102 performing better than the control. Xerpha performed the lowest receiving an average score. Low volume, and the skin surface being cracked and wrinkled decreased the product scores. Rank scores mostly reflected bread performance. The strongest gluten samples of the test set all performed the best while the weakest gluten samples performed the lowest. -22-

26 Overall scores were weighted for both cake and bread performance with flours performing well in both products scoring highest. Most samples performed very well similar to that of the control. While Skiles and Xerpha performed better than average flours from these two varieties were scored lower than the rest of the group since neither flour scored particularly well in either bread or cake tests. The Quality Preferences Survey indicates that most of the flours analyzed in the study would fit the general description provided. The gluten strength profile describes moderately strong gluten flour. The wet gluten desired was not achieved by any samples, including the control. For these samples to produce wet gluten in the 18% to 20% range specified the flour protein would have to be under 8%. China Cooperator C Sample Type: Patent Flour Test Product: Sponge Cake Control : SRW; 8.5% Flour Protein; 0.45% Ash Overall Score 7.0 (scale 1-9) Products Manufactured with Soft Wheat Flour Product SW is Primary Flour SW Used in Blend Sponge Cake X Steam Bread X Biscuit X Muffin X Important Objective Quality Measurements Acceptable Quality Preferred Quality 1. Protein <8.3% % 2. Water Absorption <60% 57-60% 3. Farinograph 4 min 2-5 min 4. Extensograph Extensibility 13.5cm cm Resistance 350 BU BU The control sample used was soft red winter. No test data of the control were supplied but similar flour specifications from last year were of a moderately strong gluten flour. This cooperator indicates that the soft white flour would be used in a blend to produce steam buns. Having a little stronger gluten soft flour would provide a more positive contribution to that type of flour. Due to a shortfall in the amount of patent flour available for the Xerpha sample, straight grade flour was substituted. All other samples were of Patent flour type. See the Straight Grade vs. Patent section of this report for differences between these flour extraction types. -23-

27 Grain traits of all samples were very highly scored with all samples performing better than the control. Moisture and protein levels appeared to be well within the optimum range for this cooperator. All samples scored 7.5 or greater. In flour characteristics observed from WWQL data provided, all samples scored good or better. The desire for low protein soft wheat flours that possessed a higher degree of gluten strength is clearly evident in the liked/disliked comments. The low protein will provide better cake performance while the stronger gluten provides better bread performance. Flours with a careful balance between these two properties can produce good products for both. Batter characteristics of all samples were scored uniformly with a grade of 7. All samples were easy to mix and good to handle. End-product scores were all average or better but many samples produced very good results. The third replication of Stephens, Cara and Xerpha all produced cakes better than the control. ORCF 102 and the second replication of Stephens produced cakes of low volume and open crumb grain structure which decreased their scores. Overall scores for all samples were graded as good (6.3) or better with all but two samples receiving positive comments on the flour s acceptability. Rank analysis revealed three samples performing better than the control, Xerpha, Cara and the second replication of Stephens. With all samples performing so well little gradient was left to rank samples with. This is displayed by the three replications of Stephens ranking 3, 7 and 9. The Quality Preferences Survey indicates that the flours analyzed in the study would fit the general description provided but most would require stronger gluten strength for optimum performance. Sample Type: Patent Flour Test Product: Steam Bread Control: No data provided Overall Score 8.0 (scale 1-9) China Cooperator D Products Manufactured with Soft Wheat Flour Product SW is Primary Flour SW Used in Blend Sponge Cake X Steam Bread X Biscuit X Muffins X -24-

28 Important Objective Quality Measurements Acceptable Quality Preferred Quality 1. Protein max. 8.3% % 2. Water absorption max. 60% 57-60% 3. Farinograph Stability 4 minutes 2-5 minutes 4. Extensograph: Extensibility 13.5 cm cm Resistant 350 BU BU No control sample data were supplied. From the products manufactured with soft wheat flour and flour preferences data supplied, this cooperator is looking for low protein soft wheat that possesses stronger gluten strength dough. Due to a shortfall in the amount of patent flour available for the Xerpha sample, straight grade flour was substituted. All other samples were of Patent flour type. See the Straight Grade vs. Patent section of this report for differences between these flour extraction types. Grain properties for all samples graded average (5.0) or better. High test weight, and low moisture were comments of higher graded samples. Proteins within the target range were also graded positively. Flour quality data revealed all samples to be well received with all samples receiving a score of good (6.0) or better. Low ash and water absorption were graded positively as were characteristics of stronger gluten as determined by the alveograph. Dough handling properties of the sample set displayed a wide range of results with the stronger dough samples Cataldo, ORCF 102 and Eltan performing the highest with scores of 7 and over. Bread performance closely reflected dough feel scores with better handling doughs producing acceptable volume. Volume is the key to good steam bread, as it is with almost all bake product testing. Volume provided the lightness of bite texture and lighter color crumb. It is interesting that ORCF 102 produced good steam bread while Bitteroot and Skiles produced average results. All of these flours are of the weak type gluten (2+12 HMW glutenin banding pattern) soft wheat but were the strongest representatives of this type according to alveograph data; essentially equal in dough strength. Overall scores matched product scores with Cataldo, Eltan and ORCF 102 receiving the highest score and Xerpha receiving the lowest. Rank scores were equally weighted across all scores. Eltan, second replication of Stephens and ORCF 102 were ranked highest with Cara and Xerpha ranked lowest. -25-

29 The Quality Preferences Survey indicates that most of the flours analyzed in the study would fit the general description provided but stronger gluten strength for most would be optimum. Dubai Sample Type: Straight Grade Flour Test Product: Sponge Cake Control: German Wheat Flour; 10.2%; Soft to Medium type Flour Overall Score: 6.5 (scale 1-9) Products Manufactured with Soft Wheat Flour Product SW is Primary Flour SW Used in Blend Sponge Cake X Important Objective Quality Measurements Acceptable Quality Preferred Quality 1. Wet Gluten Protein % 8% 3. Water absorption Ash Farinograph Development Time Farinograph Stability National Flour Mills provided analysis for this comparison. The control sample was milled from German Wheat listed as soft to medium type of flour. From the cooperator supplied data this flour was 10.2% protein. Hard wheat most likely is a significant part of the wheat blend, as indicated by the elevated farinograph absorption. The gluten strength of the control sample was very comparable to the stronger representatives of the test set. Eltan, Cataldo and Bitterroot are the samples most similar to the control. It is interesting to note that the important objective quality measurements describe lower protein weak gluten soft what as optimum. All other samples of the test set fall within these criteria. Flour quality of all test samples was scored better than the control, which received a score of 6. Weakness of the gluten formed was graded positively as were color and feel of dough coming off of the farinograph. For batter properties all samples performed well scoring good (7.0) or better. Batter scores closely reflected flour quality scores. End-product performance of all samples was scored equal to or much better than the control (6.0). The first replication of Stephens and Xerpha produced cakes with very good volume and crumb structure. For some reason the first replication of Stephens -26-

30 produced better volume than the other two. Volume was weighted higher in end-product score than the cooperator provided sponge cake bake score. The individual bake score of all Stephens replications were very similar; 17, 18, 18 for all replications. Overall performance reflected all points of scoring plus unknown factors not reflected in the scores. All samples were scored better than the control. Cataldo, Eltan, Cara and Xerpha were scored the highest with scores of 8 or better. Although not reflected in previous numeric score weak gluten was a flour property desired. With the good performance of all flours in end-product tests regardless of gluten strength, this desire is probably related to needing to satisfy customer flour specifications. Rank scores revealed the small differences separating the performance of all flours. The three Stephens replications were ranked as first and last of the set with the control sample ranking in the middle. Guatemala Sample Type: Straight Grade Flour Test Product: Cookie Control: SWW; 8.88% Flour Protein; SWW wheat grade 2 No Overall Score Given Products Manufactured with Soft Wheat Flour Product SW is Primary Flour SW Used in Blend Cookies X Important Objective Quality Measurements Acceptable Quality Preferred Quality 1. Gluten Index >70% >90% 2. W Value >45 >90 The control sample used was soft white winter wheat producing flour of 8.8% protein. Flour specification data provided by the cooperator best describe the flours from the weak gluten soft common wheat samples. The control sample was un-scored except for end-product performance, where it was rated 9. Analysis by this cooperator of wheat data supplied revealed that all samples were scored similar to or greater than the control. Large kernels, high flour extraction and good protein value were listed as liked properties. Flour characteristics all samples performed at good to excellent levels (6-9). The flour preferences survey indicates a desire for stronger gluten flours as described by the -27-

31 alveograph and gluten index. The samples of Bitterroot, Cataldo and Eltan all received positive comments for displaying strong gluten characteristics. Dough characteristics of all samples were uniformly high, all scoring very good to excellent (7-9). Flour test data and observation of the sample mixing were cited as qualities liked or disliked. Quick dough development and good dough absorption were most often cited as positive traits. End-product performance on all samples was very good with half of the test set scoring perfect 9. Differences in the symmetry of the cookie and color produced the variation in scores. Overall scores for all samples were very high and fell within a tight range, With all samples performing well in all aspects there was little gradient to rank samples against. Interestingly the stronger gluten samples, which conformed closest to the important flour quality characteristics did not improve rank scores Sample Type : Patent Grade Flour Test Products: Cookie, Sponge Cake Control: 100% APW, 9.60% Flour Protein Overall Score: 7 (scale 1-9) Indonesia Products Manufactured with Soft Wheat Flour Product SW is Primary Flour SW Used in Blend Cookies X Cakes X Noodles X Steam Buns X Wafer X Important Objective Quality Measurements Cookies Acceptable Quality Preferred Quality 1. Flour Protein Water Absorption Farinograph Development Time Farinograph Stability Wet Gluten Amylograph Peak Viscosity (70 grams sample weight)

32 Two control samples were used to evaluate cookies and cakes with the sample set. Both controls were produced from Australian Premium white wheat. From cooperator supplied control sample data, both controls appear to be milled from the same wheat. Extraction and selection of flour streams account for differences in flour data from the control. The cake control will be one of lower extraction and smaller, more even particle size flour. Australian Premium White is a blend of hard and soft wheat types delivered at over 10% wheat protein. From the range of products to be produced listed and test data provided this is a good choice of wheat mixes to do all products. The only samples of the test set that would compete with this wheat for all products produced are the strongest gluten test flours from Cataldo and Eltan. The flour sample produces is approximately 1% higher in protein than desired by the cooperator. Wheat and flour quality assessment were the same for cookie and sponge cake. Wheat quality scores on all samples were very good. The three Stephens samples graded the highest with a range of scores from 8 to 9. Positive characteristics of high thousand kernel weight, low ash, low protein and low moisture were noted. All samples were graded as good (6) or better. Flour quality and milling attributes received similar high scores, range 6 to 9. The higher starch pasting viscosity of the partial waxy wheat Cataldo was commented on positively. The Cara received a perfect score of 9 with combinations of good flour yield, good protein level and low ash flour. Cookie In dough testing all samples performed at a very good level with scores ranging from 6.5 to 9.0. All samples were soft and handled well. End product scores were similarly high. The three Stephens replications received both the highest and lowest cookie scores (5.5 and 9.0). Comments of liked and disliked traits revealed the critical nature of good texture required in this product. The second replication of Stephens did not grade well for texture which brought its score down severely. Cookies needed to have good color and soft texture. The cookie spread needed to be within a specified range. Overall and rank scores reflected all score categories. All samples performed at a good level, exceeding expectations for how soft wheat should perform. The third replication of Stephens and Cara performed the highest while ORCF 102 and Eltan were the lowest. The control sample was ranked #

33 Sponge Cake Batter processing of all samples was scored as good (6.5) to excellent (9.0). Most samples handled well or had good specific gravity values to the whipped foam. Samples which flowed too freely received the lowest scores. End-product performance on all samples was very good (6.0) or better. The second and third replications of Stephens and Cara received the highest scores due to combinations of good crust color and eating properties. Overall and rank performance on all samples was very good (6.5) to excellent (9.0). These scores reflect all categories graded. Cara was rated the highest and Skiles the lowest. All samples performed at a very good level however. The three Stephens replications were ranked 2, 3 and 6. The control was ranked #7. The Quality Preferences Survey indicates that most of the flours analyzed in the study would not fit the general description given. The flour described in the preferences is one that is stronger than the controls used in product testing. Although all samples produced very good cookies and sponge cakes this cooperator is looking for flour that will do more for them. Noodles and steam bread require gluten strength. The samples of Cataldo and Eltan are the only samples which fulfill this cooperators ultimate goal of producing good cookies and sponge cakes with the same flour they can blend high percentages into hard wheat flours for noodle and steam bread products. Japan Sample Type: Patent Flour Test Product: Sponge Cake & Cookie Control 1: WW; 8.4% Flour Protein; 60% extraction flour of Buhler Laboratory Mill Overall Score: 6.0 (scale 1-9) Control 2: 8.6% Flour Protein; The control sample was blended with four commercial flours Overall Score: 7.0 (scale 1-9) Products Manufactured with Soft Wheat Flour Product SW is Primary Flour SW Used in Blend Sponge Cakes X Cookies X -30-

34 Important Objective Quality Measurements Acceptable Quality Preferred Quality 1. Wheat Protein Around 10% Uniformly 2. Viscosity Sound (low amylase activity) 3. Chemical Residue Conform to Japanese Sanitation Law 4. Mycotoxin Conform to Japanese Sanitation Law Unlike previous years of testing two control samples were used. Control 1 was milled from a Western White wheat blend milled on a Buhler laboratory flour mill, using a 60% extraction blend of flour. Control 2 was the typical control from this cooperator, which was a blend of commercial flours. The wheat sources for both controls were probably very similar. The cooperator supplied flour analysis data indicates that all test flours are very similar to them. The sample of Cataldo is higher in starch viscosity while the club wheat Cara is lower in farinograph absorption. No dough rheology data were given. Grain characteristics of almost all samples were scored as average (5.0). High test weight and low wheat ash were noted on some samples but levels were not high enough to affect the score. Overall flour quality of almost all samples was also scored as average (5.0). The high flour yield of Cara and Bitteroot were noted. In dough & batter properties most samples again graded as average. Good handling properties of ORCF 102, Cara and Xerpha increased their scores approximately 1 point. End-product scores were generally average. Samples which performed well in both sponge cake and cookie were graded; these were control 2 and ORCF 102. Cataldo and the second replication of Stephens were downgraded to a score of 4 due to below average performance in both products. Overall & rank scores reflected all scores combined. The control 2 sample was ranked and scored the highest. The second control, Bitterroot, ORCF 102, Cara and Xerpha all scored above average. The poorer end-product performance of Cataldo and the second replication of Stephens were scored the lowest, just below average. The quality preferences for this cooperator are not indicative of end-use potential. This cooperator finds that the most important criteria of incoming wheat lots are to be at 10% wheat protein and be clean, healthy wheat. Maintaining the traditional quality attributes of the soft wheat market class while ensuring food safety is paramount for this cooperator, as the market class denotes end-use quality. -31-

35 Malaysia Sample type: Straight Grade Flour Test Product: Cookies, Sponge Cake Control 1: 100% Medium Hard Wheat; 9.8% Flour Protein Overall score Cookie: 6.5 (scale 1-9) Overall score Sponge Cake: 7.0 (scale 1-9) Control 2: Soft & Medium Hard Wheat Blend; 9.5% Flour Protein Overall score Cookie: 7.0 (scale 1-9) Overall score Sponge Cake: N/A Products Manufactured with Soft Wheat Flour Product SW is Primary Flour SW Used in Blend Sponge & Pound Cake X X Cookies & Sweet Biscuit X X Important Objective Quality Measurements Acceptable Quality Preferred Quality 1. Flour Yield (Based on >78% > 80% Commercial Extraction) 2. Falling Number > Test Weight >73 > Flour Protein (as is) <9.5% 7.5%-9.0% 5. Flour Wet gluten < Farinograph Water Absorption < % 7. Farinograph Dough Development <5 minutes 1-4 minutes Time 8. Extensograph Stability <8 minutes 3-6 minutes 9. Extensograph Energy (area) <90 cm cm 2 Two control samples were used to help score the performance of samples. Control 1 was milled from medium hard wheat and produced flour of 9.8% protein. Control 2 was milled from a blend of soft and hard wheat to produce flour of 9.5% protein. Other than the grain hardness and accompanying higher dough water absorption, control 1 was much stronger in gluten strength. The test products were cookie and sponge cake. The products made with soft wheat as a part of the blend included sweet biscuits, which require gluten strength typically found in low protein hard wheat. The strong gluten samples of Cataldo and Eltan are the only samples which fulfill the desired requirements of this cooperator. Grain quality attributes on all samples were all rated as very good (7.0) or better. The protein of control 1 was too high. The protein of control 2 and all of the samples except Cataldo were of an acceptable range. Softness of the grain was seen as a potential problem in milling. Frequently mills located in high humidity climates blend hard and soft wheat to help the flow of flour through the mill. This decreases the suitability of the -32-

36 flour for many soft wheat products but the practice can be a necessity. Having very high quality soft wheat can alleviate this effect. Overall flour and milling characteristics were also uniformly rated highly. Flour viscosity not being within a range of 600 to 1000 was noted as a concern for some samples Cookie Dough handling characteristics were all uniformly rated highly. All samples had comments of ideal absorption. End-product scores were rated as very good (7.0), similar to or better than the control. Overall every sample was well received as having nice wheat and flour quality. All samples were rated similar to or better than both controls. In rank analysis the first replication of Stephens, Skiles and Cataldo were ranked as the most desirable. Control samples 1 & 2 were ranked 12 and 6 respectively. With all samples reporting very good results small differences between flours accounted for different rankings. Sponge Cake Batter properties on almost all samples were very good scoring similar to or higher than the controls. Absorption level was good on all samples but the cake batter on many samples was heavy. End-product scores were also very good (7.0 minimum). Darker coloring of the crust tended to decrease scores slightly. Overall every sample was well received as having nice wheat and flour quality. All samples were rated similar to or better than both controls. In rank analysis Bitteroot, Cara and Eltan were ranked as the most desirable. Control samples 1 & 2 were ranked 9 and 1 respectively. With all samples reporting very good results small differences between flours accounted for different rankings. -33-

37 Mexico Sample type: Straight Grade Flour Test Product: Cookies Control 1: SRW; 9.11% Flour Protein Overall score: 8.0 (scale 1 to 9) Important Objective Quality Measurements Acceptable Quality Preferred Quality 1. Alveograph W The control sample used to evaluate the test flour set was milled from soft red winter wheat which produced 9.1% protein flour. Gluten strength as measured by the alveograph is the primary flour quality objective of this cooperator. The control sample is weaker in gluten strength than that which is listed. The test flours from Cataldo and Eltan most closely fit the description of the preferred flour. Products made with soft wheat flour were not reported but the test product is cookie. In previous years crackers and tortilla were listed as products made in addition to cookie. Good quality performance with cracker and tortilla products requires medium strong gluten strength. Gluten strength is not a factor in cookie performance as the fat and sugar concentrations in this product are too high for gluten to develop. No grain or flour quality scores were provided. Dough handling properties on all samples were very good. Almost all samples handled well. Higher absorption flours produced better scores. End-product scores displayed differences between the flours. Most samples were scored equal to or greater than the control (6.0). All produced cookies of acceptable texture but three were too extendable. This quality reduced the performance of these flours to less than average (4.0). These were flours from Bitterroot, second replication of Stephens and Xerpha. Overall and rank quality scores were all graded lower than the control. The second replication of Stephens scored the highest (7). All other samples scored average or lower. Extensibility of the dough was the primary factor as all of these flours were downgraded to 3 overall. Most samples had comments of having too weak of gluten. It was unusual that Eltan received this comment. In alveograph testing by the cooperator Eltan displayed the strongest dough with a W value of 201. This year s Eltan sample has been a little odd during testing for gluten strength however. In Farinograph stability Eltan has produced unusually low times for most cooperators, including the WWQL and this cooperator. In all other forms of gluten testing Eltan appears characteristically one of the strongest of the test set. -34-

38 South Korea Sample Type: Patent Flour Test Product: Cake Control: Western White 100% 8.2% Flour Protein Overall Score: 8.2 Products Manufactured with Soft Wheat Flour Product SW is Primary Flour SW Used in Blend Cookies X Snack X Biscuit X Udon X Noodle X Ramen X Important Objective Quality Measurements Acceptable Quality Preferred Quality 1. Farinograph Stability <5 minutes 3-5 min. 2. Farinograph Water 50%-56% NA Absorption 3. Farinograph Weakness 100BU Protein <8.5% 7.8%-8.3% 6. Ash <.43% 0.39%-0.41% The control sample was produced from US Western White wheat. The control flour compared most closely to the weakest gluten strength flours of the test flours. All test flours at least came close to fitting the important objective quality measurements except for Cataldo and Skiles. The gluten strength of these varieties of wheat was too strong as measured by farinograph stability. Grain quality parameters for all samples were scored as good (6.5) or better, similar to the control. The sample of Bitterroot was downgraded slightly due to wheat protein being 0.5% lower than desired. High test weight samples were graded slightly higher. Overall flour quality for most samples was rated as above average or better, similar to the controls. Flours from Cataldo and Xerpha were downgraded for various reasons. Cataldo was too strong in gluten character and too high in protein. Xerpha was too weak and low in water absorption. High break flour yield was graded as a desirable trait. Sponge cakes with no fat and emulsifier were used as the test product. In previous years cakes with fat and emulsifier were used to evaluate test flours. Without the fat and emulsifier added the performance of the flour is more critical to the product. Cakes with -35-

39 good whipping ability of the batter, large volume and good crumb grain structure were graded most desired. In batter performance almost all samples produced very good results, similar to the control. Cataldo produced a rough texture batter and was downgraded to average performance. End-product performance was scored good or better. The flours from Cara and Xerpha scored particularly well performing better than the control. Overall and rank orders were influenced by mostly batter and end-product performance. Cara and Xerpha were the two highest ranked samples. The sample of Cataldo performed the poorest but still performed well above average in overall score (6.2). Poor crumb color and dense interior grain characteristics reduced Cataldo s cake making value. As compared to previous years of testing this year s set was again scored uniformly well in quality. Almost all samples in the OVA study have performed well in whipping ability of the batter and overall sponge cake performance for this cooperator. The Quality Preferences Survey indicates weak gluten flours in the specifications. However, over many years of testing, strong gluten soft flours have performed well. In communication with this cooperator, they explained that flour specifications require weak gluten flours. Therefore even though other flours are demonstrated to work effectively out-of-specification flour types are difficult to market. Taiwan Sample Type: Patent Flour Test Product: Chiffon Cake Control: US No. 1 Soft White Wheat; 8.4% Flour Protein Overall score: 7.5 (scale 1 to 9) Products Manufactured with Soft Wheat Flour Product SW is Primary Flour SW Used in Blend Cake (chiffon, sponge) X Cookie X Pastry X Steam Bun X Frying Coating-Batter & Breading X -36-

40 Important Objective Quality Measurements Acceptable Quality Preferred Quality 1. Wheat Protein % % 2. Farinograph Absorption 52-58% 54-56% 3. Farinograph Stability <4 minutes 2-3 minutes 4. Amylograph Viscosity >450 BU B.U. 5. Alveograph W Flour extraction ratio >75% >75% 7. Straight flour ash content <0.50% <0.45% The control sample used to compare test flours to was made from US #1 soft white wheat that produced flour of 8.4%. The important quality measurements describe typical weak gluten soft wheat flour. Every sample except for flours from Cataldo and Eltan fit this description. It is interesting to note that steam bread is made from soft wheat flour as a blend. For this product the flours from Cataldo and Eltan would offer the opportunity to blend a higher percentage of soft white for this purpose. Chiffon Cake Chiffon cakes differ from sponge cakes in how air is incorporated into the process. For sponge cakes the whole egg, water and sugar are whipped into loose foam then flour is folded in. For Chiffon cakes the egg whites are whipped into stiff foam then folded into a batter made up of all other ingredients. This gives the chiffon cake lighter texture than sponge cake. Grain properties of all samples were very good. Low moisture contend, high thousand kernel weight and low ash content were all positive traits leading to higher scores. Overall flour quality for most samples was graded as very good. Bitteroot scored the lowest at 5.5. Precisely how tightly each of the flour samples conformed to the important objective quality measurements ranges produced the differences in scores. In dough properties all samples handled well and performed similar to the control (7). End-product scores were all average or better. The three Stephens replications and Eltan performed at a very good level, similar to the control (8). Coarse crumb texture brought on by low volume and large gas cells produced lower scores. Overall and rank scores reflected all scores given. All samples performed at a very good level. A variety of reasons were commented on for deductions to the rank and score. -37-

41 Thailand Sample Type: Straight Grade Flour Test Product: Cookies, Sponge Cake Control Cookie: WW; 8.4% Flour Protein Overall score: 7.0 (scale 1 to 9) Control Cake: WW; 8.8% Flour Protein Overall score: 7.0 (scale 1 to 9) Products Manufactured with Soft Wheat Flour Product SW is Primary Flour SW Used in Blend Cake X Cookies X X Important Objective Quality Measurements Acceptable Quality Preferred Quality 1. Wheat Protein Content % % 2. Extraction Rate 70-75% 72%-75% 3. Water Absorption 56-60% 57-59% 4. Extensibility at 135 min The test products were cookie and sponge cake. Two control samples for the test products were milled on a laboratory flour mill from the same Western White wheat blend. The wheat protein was 10.6%. The proportion of club wheat in the blend was not specified. The control samples differed by reducing the extraction rate for the cake flour to 49% by selection of higher quality mill streams. The cookie control flour extraction rate was 69%. Flour and dough testing properties of both flours were similar but the lower extraction cake flour will have greater consistency to particle size and less starch damage. Grain quality parameters for almost all samples were scored above average, 5.5 or greater. Scores were decreased by a combination of low 1000 kernel weight or protein being under 10%. Wheat protein being within acceptable quality specifications was critical. Flour quality for all samples was graded similar to or greater than the control (7). The high flour yield of all samples was positively noted. High flour ash and flour protein being with the specified range accounted for deductions of score. Dough performance all samples performed average or better. Only the sample of Xerpha performed equal to the control. Higher water absorption was desired on all samples except Xerpha. Xerpha is known for possessing harder grain texture. The increased starch damage generated by this trait would account for the higher water absorption. -38-

42 Cookie End-product scores were displayed a wide range of performance from 4.0 to 8.5. Bad texture accounted for decreases of score. The third replication of Stephens, Skiles, Cara and Cataldo performed the best. Eltan, ORCF 102 and the third replication of Stephens performed the lowest. Overall and rank scores reflected all aspects of scoring. All samples were graded as average to very good quality except for the second replication of Stephens which received an overall score of 4. Many samples were ranked ahead of the control sample. These were the first replication of Stephens, Cataldo, Skiles, Cara and Bitterroot. Sponge Cake End-product performance of all samples was similar to the control at a good level of performance ( ). All samples produced acceptable products. The cake not conforming to a specified shape and coarse crumb structure decreased scores. Overall and rank scores reflected all traits graded. All samples performed above average, similar to the control. Only the sample of Eltan performed better than the control. The Philippines Cooperator A Sample Type: Straight Grade Flour Test Product: Chiffon Cake, Cookies Control: Cookie: 100% SW; 9.40% Flour Protein; Untreated Soft Flour Overall Score: 7.0 (scale 1-9) Chiffon Cake: 100% SW; 7.01% Flour Protein; Chlorinated and Patent Overall: 7.6 (scale 1-9) Products Manufactured with Soft Wheat Flour Product SW is Primary Flour SW Used in Blend Cake X Cookies X Crackers X Wafer Cones X Spring Roll Wrapper X Snacks X -39-

43 Important Objective Quality Measurements Acceptable Quality Preferred Quality 1. Wet Gluten <27% 24%-26% 2. Development Time < 3 minutes 3. Wheat Moisture Content <12% 4. Water Absorption 54% 55-58% The test products were cookie and chiffon cake. Two control flours were used to grade the test flours. Both were milled from the same wheat lot of soft white wheat. The protein content of this wheat was not specified but it did posses exceptionally low whole wheat ash (0.91%). By inspection of the flour ash specifications the cookie standard was milled to a high extraction level as its ash level was 0.60%. The cake standard was very low extraction flour as its flour ash level was 0.34%. The cake standard was also chlorinated to an unspecified ph. In addition to whitening the flour, the functional benefit of chlorination is to denature the proteins and increase viscosity produced by the starch. This allows the cake to rise to a larger volume and hold a finer crumb set. For the important objective quality measurements most of the test samples would fit the flour described. The water absorption for the club wheat Cara is somewhat low while the gluten strength for Eltan and Cataldo is stronger than that described. From the products produced, the stronger gluten of Eltan and Cataldo would be a benefit to the blend for the production of crackers and spring roll wrappers. Cookie Grain properties of all samples were all scored very good, similar to the control (7). Low dockage, low wheat ash and high thousand kernel weight were all positive grain attributes. Flour quality for cookies of all samples was scored as excellent, exceeding that of the control (7). All samples possessed good protein and ash percentages. The dough of all samples handled well and was scored uniformly well, approximately 7. From the comments provided, dough which incorporated the ingredients quickly and had higher water absorption were more desireable. End product scores were all graded good to excellent, Water put into the dough was desired to stay in the product to increase bake weight. All samples possessed several positive attribute of good cookie performance; wide spread, good texture, low weight loss and good texture. Rank and overall scores reflected all scores given. All samples performed at a very good level, similar to the control (7). All samples produced an acceptable product with minor deductions to the scores given for wheat & flour specifications and mixing properties. All samples were ranked higher than that of the control. -40-

44 Chiffon Cake Grain properties of all samples were all scored very good, similar to the control (7). Low dockage, low wheat ash and high thousand kernel weight were all positive grain attributes. Grain scores for cakes averaged about 0.5 points higher than cookie. Flour quality for cookies of all samples was scored as excellent, similar to the control (7). All samples possessed good protein and ash percentages. Flour scores for cake averaged about 0.5 points lower than that of cookie. Batter properties of all samples were uniformly good, although less than that of the control. Batter which incorporated the flour quickly and was stable in viscosity for the longest period of time were scored the highest. End-product performance ranged from average to very good. Several samples performed similar to or better than the control including Xerpha, Cara and the third replication of Stephens. Good volume, low shrinkage, tight uniform cell structure and the shape of the cake conforming to specifications were graded the highest. Rank scores followed overall performance. All grading aspects were incorporated. All samples performed average or better with all but the Cataldo sample (5.2) performing similar to that of the control (7.6). The Xerpha sample was ranked higher than the control. The Philippines Cooperator B Sample Type: Straight Grade Flour Test Product: Cookies & Chiffon Cake Control: Cookies: SWW; 8.60% Flour Protein; Straight Run Overall Score: 7.0 (scale 1-9) Chiffon Cake: SWW; 7.70% Flour Protein; Patent Flour; Chlorinated Overall Score: 7.0 (scale 1-9) Products Manufactured with Soft Wheat Flour Product SW is Primary Flour SW Used in Blend Cake X Cookie & Cracker X Waffer X Noodles X Spring Roll Wrapper X -41-

45 Important Objective Quality Measurements Acceptable Quality Preferred Quality 1. Flour Protein <9.5% <9% 2. Flour Ash <0.500 < Gluten Index >24 >22 4. Water Absorption The test products were cookie and chiffon cake. Two control flours were used to grade the test flours. Both were milled from similar soft white wheat lots at approximately the same protein and whole wheat ash levels. The cookie standard was milled to straight grade flour with an ash content of 0.51% while the cake standard was patent flour with an ash content of 0.37%. Farinograph properties of both standards were similar and of a weak nature. The cake standard was chlorinated to an unspecified ph level. For the important objective quality measurements most of the test samples would fit the flour described. The water absorption for the club wheat Cara is somewhat low. From the products produced, the stronger gluten of Eltan and Cataldo would be a benefit to the blend for the production of crackers, noodles and spring roll wrappers. Scores and rank for cookie and chiffon cake were identical. In grain characteristics all samples were scored uniformly (7.5). The test samples were graded 0.5 points higher than the control due to the grain protein being within specifications. Flour characteristics were also uniformly high (8.0). Again the test set was graded higher than the control due to more acceptable protein levels. Dough and Batter processing for all samples were scored 6.5. Soft dough texture and good batter handling properties were noted as positive characteristics. End-product and overall scores of all samples were similar to that of the control (7). Retaining water in the baked product was a positive trait that favored the flour of higher water absorption. Xerpha scored higher than the control in rank score, Cara the lowest. These were the highest and lowest water absorption flours. -42-

46 The Philippines Cooperator C Sample Type: Straight Grade Flour Test Product: Chiffon Cake, Cookies Control: Cookie: SWW; 8.59% Flour Protein Overall Score Cookie: 3.5 (scale 1-9) Chiffon Cake: SWW; 7.16% Flour Protein; Clorinated Overall Score: 7.0 (scale 1-9) Products Manufactured with Soft Wheat Flour Product SW is Primary Flour SW Used in Blend Cookies X Biscuit X X Cake X Noodles X X Breads X Lumpia Wrapper X X Important Objective Quality Measurements Acceptable Quality Preferred Quality 1. Baking Performance Acceptable based on local Must be able to make Formulation a wide range of applications The test products were cookie and chiffon cake. Two control flours were used to grade the test flours. Both were milled from similar soft white wheat lots at approximately the same protein and whole wheat ash levels. The cookie standard was milled to straight grade flour with an ash content of 0.57% while the cake standard was patent flour with an ash content of 0.30%. Farinograph properties of both standards were similar and of a medium-strong nature. The cake standard was chlorinated to an unspecified ph level. For the important objective quality measurements the only requirement of the flour is that it will make a good product in a wide range of applications. From the products listed as being made with soft white as either the sole flour or used in a blend it is clear that a multi-purpose flour is required. With Biscuits, noodles, breads and wrappers being listed the strong gluten varieties Cataldo and Eltan would be the most useful in the full spectrum of products. Grain scores of all samples were scored average, similar to the control (5). Few disliked properties were listed. Flour properties of all samples were also scored as uniformly average (5) noting good flour yield and low flour ash as positive attributes. -43-

47 Cookie Dough properties of all samples were scored as uniformly average (5). All samples produced soft dough. End-product scores showed some differences between the flours. Scores ranged from average to excellent. Bitteroot, Cataldo, Skiles this third replication of Stephens and Cara all performed much better than the control (4). Acceptable to good cookie spreads were reported for all samples. Higher scoring samples also produced good texture results. Overall flours having good yield and cookie properties produced the highest scores and rank. All samples were ranked better than the control. The third replication of Stephens, Cara and Cataldo were most preferred. Chiffon Cake Batter properties of all samples were uniformly average equal to that of the control (6). All samples had comments of normal batter properties. End-product scores displayed differences. Scores ranged from poor to excellent ( ). Volume, crumb grain, texture and color were the most important attributes of cake quality. All but the lowest scoring sample, Skiles, produced acceptable volume. Combinations of color, texture and grain produced the differences on all other samples. The third replication of Stephens, Cara and Xerpha all produced excellent cakes. Overall and rank scores largely followed cake performance to produce scores and rank. PACIFIC NORTHWEST WHEAT QUALITY COUNCIL COMPARISON Industry feedback as to the acceptability of new varieties to the milling and baking industry is vital to the wheat development process. For many years this process has been facilitated by the WWQL for the domestic mills and bakeries interested in the Pacific Northwest (PNW) wheat crop through the PNW Wheat Quality Council. The format is slightly different from the OVA project but the objective is the same: to serve the milling and baking industry by gathering the collective opinion of the quality of new varieties and transferring that information back to the breeding programs. Industrial users also have a rare chance to see how varieties perform in pure form and display potential advantages in wheat segregation programs. Both overseas and domestic users of soft wheat produce many of the same products and use many of the same testing methods to predict flour quality. It has always been assumed that both groups of users desire similar qualities of flours. While this is a valid -44-

48 assumption it is important to know if there are differences in how quality is viewed by overseas verses domestic end-users. This information is important to breeding programs to produce superior varieties and to guide future considerations in commercial handling and segregation of wheat. The 2009 crop year marks the sixth year that all new varieties in the OVA were also evaluated by the PNW WQC. For the current crop year these varieties were Cara, Xerpha, Bruneau, Cataldo, Skiles and ORCF 103 The same reporting form for dough, product and overall scores was used by both groups. This facilitates a direct comparison of opinion between overseas and domestic consumers of PNW wheat. While both groups perform similar tests to determine soft wheat quality, the domestic group tended to look more at cookie performance while the overseas group graded more on cake performance. Also the potential of the flour to be used in a blend for a variety of products was evaluated more with the overseas group. The flours were baked more times in the overseas group. 24 country-product tests were performed to generate the overseas data while 11 company-product tests were made to produce the domestic mean scores. While valid to compare the groups, the overseas data are much more robust. In dough, product and overall scores, both groups scored the sample sets similarly. The OVA cooperators scored the sample group somewhat higher than the PNW WQC group in product and overall by 0.7 point. In dough, product and overall performance, both groups rated the flours similarly with scores averaging 6 to 7 in all three criteria for all groups. Taken as a group, all flours are working well for both groups with better than average performance. When viewed across individual varieties, the overseas group viewed the flours somewhat differently. The range of scores was much tighter with the overseas group as all three category scores between varieties fell within a range of 0.6. The domestic group saw bigger differences in the flours. The difference between the top to lowest performing flours was 0.3 for dough, 1.7 for product and 1.5 for overall scores. The lowest performance of any flour was rated as average (5.2). The highest rated flour for overall performance for both groups was Cara. No agreement was observed for the placement order for any other variety. No statistical differences were observed between varieties for any performance score or between the PNW and OVA groups. The Pacific Northwest soft wheat crop works well for both overseas and domestic customers at a good level of performance. Over the six years of testing by both groups, these findings have been reinforced each year. -45-

49 DISCUSSION Varietal performance in 2009 OVA demonstrated a broad acceptability of PNW wheat varieties in overseas markets. This year 24 products were analyzed by 15 cooperators. All flours scored above average (6.6) or better across all quality scores. This indicates a generally high level of performance of PNW wheat in overseas markets. In General Linear Model (GLM) statistical analysis, no variety performed statistically better than another. This is not to say that all varieties perform alike, only that in broad market application no variety consistently outperformed another. Stephens Replication 2009 crop year marks the second of three crop years designated to run Stephens as three replicates in each year. This is done as per the recommendation of the OVA Technical Exchange Conference held in Moscow, Idaho, June 13, The purpose is to get an idea as to the level of variation of scores from the influence of milling and cooperator scores. At the end of the three year period this practice will be evaluated. After two years of analysis the three Stephens replications are both similar to themselves and the other samples in the study. Table 4 compiles the mean data for the Stephens replications and all varieties that have appeared in the study in 2008 and The standard deviation values for all varieties indicate that all performance groups are statistically the same for each variety. Table 4. 2 Year Stephens Replication Mean Score by Variety Wheat Flour Dough Product Overall Rank Variety Stephens Stephens Stephens Cataldo Skiles Eltan Cara

50 12 Year Analysis Synopsis When all Twelve years of OVA data are analyzed using General Linear Modeling (GLM), the survey provides a way to support conclusions arrived at using the individual cooperator surveys. With the inclusion of both partial waxy and normal amylose type starches in this study, a wide range of pasting properties has been observed. Through many years of testing, no starch property has been demonstrated as having a significant effect on product scores. As the data set grows, the effect of protein strength on product acceptability continues to become evident. Although several cooperators have tested various bread products over the years, only China has consistently rated steam bread. The GLM model and cooperator comments clearly show the advantage that strong gluten type soft wheat samples have in making steam bread products. Other cooperators which have tested noodles and tortilla typically grade the strong gluten varieties favorably for these products. Flour acceptability predicted by protein strength can be difficult to model due to customer specifications being addressed by the mill. On many occasions flour performance in a product may not influence the rank score as expected. In some cases the rank of the flour will rise due to the potential of the flour to be used in a blend with hard wheat. With stronger gluten soft wheat, a higher proportion can be used in the blend. This almost always results in lower raw material cost to the mill. In other cases good product performance of stronger gluten soft flours is discounted in the rank score. If a mill s primary customers specify weak gluten flours in their contracts the product performance of strong gluten flour is irrelevant to the rank score if a mill cannot sell the flour. In the traditional cookie and confectionary applications of soft wheat varieties, Japan continues to demonstrate the clearest preference for weak gluten type club wheat samples. Japan targets soft wheat uses for traditional confectionary type products requiring low quantities of weak gluten. These preferences are supported by Varietal Sample Evaluation and the Quality Preference Survey responses. Many other cooperators also prefer weaker gluten samples although not as clearly demonstrated in product scores. Out of the 24 products tested, 17 indicate a preference for weak gluten flours in cookie and sponge cake applications. The exercise of evaluating new wheat varieties by industry is of vital importance to the wheat breeding community. Confirmation that industrial needs are being met is also important to the users of the wheat crop and that the needs of their customer s will be satisfied. The question of progress in the development of wheat quality has been asked -47-

51 many times. Although the effort to improve wheat quality is many decades old, measurement of progress is difficult due to the slow pace of variety development from year to year. When one steps back from the process and looks at quality progress in longer time frames, progress can be clearly observed. The OVA study provides a good frame work to view quality progress. After twelve years of a consistent evaluation protocol, progress can be evaluated two ways. First, all varieties were analyzed by GLM posing the question Are some individual varieties better than others? The model returns mixed results. Some varieties tend to populate the top of the list but there is enough cross over in terms of dough, product, overall and rank analysis that the results are inconclusive. One thing that can be observed is the preponderance of varieties released in the last 12 years populating the top of the list. Another model was run grouping the older varieties (Stephens, Madsen, Eltan, Alpowa, Penawawa, Rely and Rod) from the new varieties studied over the last 12 years. Using WWQL laboratory data a GLM model was run using all data parameters analyzed grouping varieties into old and new variety types. The old varieties were stronger gluten than the new variety group. This is because of the higher frequency of strong gluten type varieties samples (Eltan and Alpowa) in old variety group. The old variety group also had larger seed size due to the many observations of Stephens in the set. In bake and flour performance the new group produced better cookies and cakes than the old variety group. Flour SRC data supports these findings as absorption of all solvents (carbonate, lactic, sucrose and water) were higher in the old variety group. OVA cooperators also observed a difference between old and new variety types. In dough, product and overall scores results clearly show that the new varieties outperform the older varieties. The improvement in quality is not large, as mean scores between the groups improve a few tenths of a point, but it is measurable and statistically significant. It is curious that with the clear product advantage of the new varieties that rank advantage would not follow. This is probably due to the old variety group being of stronger gluten. The advantage of stronger gluten in soft wheat has been discussed above. If wheat breeders continue to make wheat quality improvement a priority in selection decisions, the trend of producing better performing wheat varieties will continue. CONCLUSIONS From a broad market suitability standpoint, PNW wheat varieties are serving the market. The model used to select high quality experimental wheat breeding lines for release to growers works well in identifying a quality product. The system is effectively producing -48-

52 new wheat varieties with high milling performance, low ash flours with good cookie and sponge cake baking properties. In a world market of increasing competition (and prices), one important trait of PNW varieties is perhaps being underutilized. Segregation of strong gluten varieties for steamed bread, noodle, cracker and tortilla products could be an advantage to manufacturers of those types of products. The Quality Preferences Survey reinforces this finding. Among countries with no clear protein type preference in product analysis, many do state a preference in the Quality Preferences Survey. Preferences are mixed between those specifying strong or weak dough mixing gluten types. The reasons for this vary due to the precise uses of the wheat blend and customer specifications. Genetically, all PNW varieties can serve the needs of overseas customers. What this study is demonstrating is that segregation by gluten strength could serve importers of US wheat more effectively. From a marketing standpoint, wheat segregation by protein strength would pose minimal risk to the Pacific Northwest crop, as a commodity. If specifications were not met, then this wheat would simply flow into the normal wheat channels with little effect on the overall quality of the crop. Key to this strategy is the development of a quick, reliable indicator of protein strength independent of variety. The segregation and delivery of a particular wheat type would of course have additional costs associated with it but there is potential benefit to the manufacturer. The relative costs and benefits would of course be left to the seller and buyer to negotiate. -49-

53 ACKNOWLEDGMENTS We wish to thank the 18 OVA and 10 WQC cooperators who took the time and effort to analyze the samples and provided their professional opinions about the varieties in this study. We also wish to acknowledge the dedicated and professional efforts of the staff of the USDA-ARS Western Wheat Quality Laboratory. Thanks to all the capable staff at the Idaho, Oregon and Washington Wheat Commission offices. Special thanks to the U.S. Wheat Associates overseas offices worldwide, with special thanks to Steve Wirsching, John Oades and Ann Murchison of the US Wheat office in Portland, Oregon. Last, but certainly not least, many sincere thanks to the many individual seeds men, grain elevator operators and growers who contributed materials, ideas and encouragement in collecting the 2009 crop year samples to complete this study. Contributing Grain Sources: Abbey Farms Agrisource Big D Ranch Blaser s Sandy Sage Ranch Central Washington Grain Growers CoAg Columbia Seed Lind Union Elevator McKay Seed Nelson Seed Pacific Northwest Farmers Cooperative Odessa Union Elevator Oregon State University Wheat Breeding Oregon State University Extension- Gilliam County Paul Seed Paneke & Sons Reardan Seed Tomco Seed University of Idaho Wheat Breeding USDA Regional Club Wheat Breeding Valley Bean & Seed Washington State University Extension Washington State University Foundation Seed Washington State University Variety Testing Washington State University Wheat Breeding Western Seed Douglas A. Engle & Craig F. Morris, WWQL, Pullman, WA, October

54 -51-

55 Appendix 2a Cumulative Ash Curve OVA 2009 BITTTERROOT Cumulative Stream M1 B1 M2 M1RD GR B2 B3 M3 M4 M5 REDDOG BKSH REDSH BRAN Yield Ash Yield Ash Patent 63.0% Minus Grader Straight Grade Whole Wheat Ash Break Flour Yield

56 Appendix 2b Cumulative Ash Curve OVA 2009 Stream M1RD M1 M2 B1 GR B2 B3 M3 M4 M5 REDDOG BKSH REDSH BRAN Yield G 1.1 STEPHENS Cumulative Ash Yield Ash Patent 61.7% Minus Grader Straight Grade Whole Wheat Ash Break Flour Yield

57 Appendix 2c Cumulative Ash Curve OVA 2009 CATALDO Cumulative Stream M1 B1 M2 M1RD B2 GR B3 M3 M4 M5 REDDOG BKSH REDSH BRAN Yield Ash Yield Ash Patent Straight Grade Whole Wheat Ash Break Flour Yield

58 Appendix 2d Cumualtive Ash Curve OVA 2009 SKILES Stream B1 M1 M1RD M2 B2 GR B3 M3 M4 M5 REDDOG BKSH REDSH BRAN Yield Ash Cumulative Yield Ash Patent Straight Grade Whole Wheat Ash Break Flour Yield

59 Appendix 2e Cumulative Ash Curve OVA 2009 Stream M1RD M1 B1 GR B2 M2 M3 B3 M4 M5 REDDOG BKSH REDSH BRAN G 2.3 ELTAN Cumulative Yield Ash Yield Ash Patent 55.4% Minus Grader Straight Grade Whole Wheat Ash Break Flour Yield

60 Appendix 2f Cumulative Ash Curve OVA 2009 Stream M1 B1 M1RD M2 GR B2 M3 B3 M4 M5 REDDOG BKSH REDSH BRAN ORCF102 Cumulative Yield Ash Yield Ash Patent 59.0% Minus Grader Straight Grade Whole Wheat Ash Break Flour Yield

61 Appendix 2g Cumulative Ash Curve OVA 2009 Stream M1 M1RD B1 M2 B2 GR M3 B3 M4 M5 REDDOG BKSH REDSH BRAN Yield G 2.0 STEPHENS Cumulative Ash Yield Ash Patent Straight Grade Whole Wheat Ash Break Flour Yield

62 Appendix 2h Cumulative Ash Curve OVA 2009 STEPHENS Stream M1 GR M1RD B1 M2 Yield Ash B2 M3 B3 M4 M5 REDDOG BKSH REDSH BRAN Cumulative Yield Ash Patent 58.4% Minus Grader Straight Grade Whole Wheat Ash Break Flour Yield

63 Appendix 2i Cumulative Ash Curve OVA 2009 CARA Cumulative Stream B1 M1 B2 M2 M1RD GR B3 M3 M4 M5 REDDOG REDSH BKSH BRAN Yield Ash Yield Ash Patent Straight Grade Whole Wheat Ash Break Flour Yield

64 Appendix 2j Cumulative Ash Curve OVA 2009 Stream M1 M1RD M2 B1 B2 GR M3 B3 M4 M5 REDDOG REDSH BKSH BRAN Yield Ash Whole Wheat Ash Break Flour Yield XERPHA Cumulative Yield Ash Patent Straight Grade

65 Appendix 3 Cooperator Report Forms OVA 2009 CONTROL AND VARIETAL SAMPLE EVALUATION FORM USW - Overseas Varietal Analysis Program Soft White / White Club (SW/WC) Patent Flour Sample Evaluation Instructions: Control Sample Information: Listed below are the flour sample numbers that correspond to each sample you have received. Control Sample #1: Wheat Class(es): 1. Show the information for each of your Control Sample(s) in the area provided to the left of Flour Protein (14% these instructions. Please select control flour sample(s) that are comparable to the wheat Other Information: class and protein level of the varietal samples being evaluated. The control sample(s) Other Information: should be selected from commercial flours routinely produced or used in your operation. Control Sample #2: 2. Complete an analysis for your Control Sample(s) and each Varietal Sample. Wheat Class(es): Flour Protein (14% 3. Score the samples in Questions 1-5 using the scale shown below. Other Information: (Please aggressively differentiate quality through your scoring) Other Information: Very Good Good Average Poor Very Poor 4. Describe the qualities you "like" and "dislike" on each sample. 5. Be sure and fill in the Evaluator Name, Company Name and Date in the space provided below. Question #1 Question #2 Question #3 Question #4 Question #5 Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your analysis Based on your review please score the overall wheat kernel quality of these varieties please score the overall flour quality of these varieties please score the overall dough or batter handling/processing please score the end product performance of these varietal samples please score the overall acceptability of these varietal samples performance of these varieties Score: 1 = Very Poor / 9 = Excellent Score: 1 = Very Poor / 9 = Excellent Score: 1 = Very Poor / 9 = Excellent Score: 1 = Very Poor / 9 = Excellent Score Score Score Score Score Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Products M Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked 1 to 9 Sample # 1 to 9 1 to 9 1 to 9 1 to 9 Example 7.0 High test weight Protein too high 8.5 High break flour yield 7.0 Handles well Slightly high absorption 5.0 Cookie Acceptable texture Poor spread 6.5 Nice wheat and flour quality Prefer weaker gluten Good flour color Control Samp #1 Control Samp #2 SW/WC 0811 SW/WC 0812 SW/WC 0813 SW/WC 0814 SW/WC 0815 SW/WC 0816 SW/WC 0817 SW/WC 0818 SW/WC 0819 SW/WC 0820 Evaluation completed by: Name: Company: Date: -62-

66 Appendix 3 Cooperator Report Forms OVA 2009 End Products & Quality Preferences Survey USW - Overseas Varietal Analysis Program Soft White / White Club (SW/WC) I. End Products: 1. Please list the primary end products in which SW/WC flour is used in your country (column A in the table below) 2. For each end product, indicate whether SW/WC flour is used as the primary flour source or blended with flours from other wheat classes (column B in the table below) End Products B: Primary Flour Use (please check) A: Primary End Product Uses for Saw/WC (please list ) Used only in blend with other Primary flour used flours Example: Cake X II. Quality Preferences: 1. Please list those qualities that are most important for successful use of SW/WC 2. Use objective measures of kernel quality, milling quality, flour quality, dough quality, and end product quality. Quality Preferences Example: Farinograph Stability Quality Measure Acceptable Quality (Medium Quality) maximum 5 minutes Preferred Quality (High Quality) 3-4 minutes Evaluation completed by: Name: ompany: Date: -63-

67 Appendix 3 Cooperator Report Forms OVA 2009 Rank Order Evaluation USW - Overseas Varietal Analysis Program Please rank order all varietal samples received based on their overall quality acceptability. Please include your Control Sample(s) in the ranking. (Best Overall Quality) Rank Order (Poorest Overall Quality) Sample Number Evaluation completed by: Name: Company: Date: -64-

68 Appendix 4a - China A (Sponge Cake) Cooperator Survey Comments OVA 2009 Cooperator: China A Score: 1 = Very Poor / 9 = Excellent Sample: Patent Flour Product: Sponge Cake Control: 8.3% Flour protein; 0.4% Ash; 58% Water absorption Question #1 Question #2 Question #3 Question #4 Question #5 Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your analysis Based on your review please score the overall wheat kernel quality of these please score the overall flour quality of these varieties please score the overall dough or batter handling/processing performance of these please score the end product performance of these varietal samples please score the overall acceptability of these varietal samples varieties varieties RankOrder Score Score Score Score Score Qualities Disliked Score Qualities Liked Qualities Disliked Score Qualities Liked End Products Made Qualities Liked Qualities Liked Qualities Disliked Score Qualities Liked Qualities Disliked Score Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 1 Control Sample 8.0 Easy to mix batter 9.0 Good volume, appearance & texture 9.0 Good cake & steam bread flour 3 SW/WC 0911 BITTERROOT 6.0 Too low protein 7.5 Proper water absorption 8.0 Easy to mix the batter 8.0 Sponge cake Good flour color Acceptable volume Acceptable appearance Flat top 8.0 Texture is not smooth Acceptable cake & steam bread flour 6 SW/WC 0912 STEPHENS 7.0 Proper protein level 6.0 Slightly low water absorption 8.0 Easy to mix batter 7.0 Sponge cake Sinking top 8.0 Acceptable ash Tough texture Acceptable test weight Small volume Good steam bread flour 10 SW/WC 0913 CATALDO 6.0 Slighly high protein 7.0 Good flour color 8.0 Easy to mix the batter 8.0 Sponge cake Proper water absorption Acceptable volume Acceptable appearance Flat top 7.0 Texture is not smooth not good for making steam bread 8 SW/WC 0914 SKILES 9.0 Proper protein level 7.5 Proper water absorption 8.0 Easy to mix the batter 7.5 Sponge cake Acceptable texture Flat top 7.5 Low ash Good flour color Good appearance High test weight Good steam bread Acceptable for cake 5 SW/WC 0915 ELTAN 9.0 Proper protein level 7.5 Proper water absorption 8.0 Easy to mix the batter 7.5 Sponge cake Acceptable texture Flat top 7.5 Low ash Good flour color Good appearance High test weight Good steam bread Acceptable for cake 9 SW/WC 0916 ORCF Proper protein level 8.0 Proper water absorption 8.0 Easy to mix the batter 9.0 Sponge cake Good texture 9.0 Acceptable ash Good flour color Good appearance Acceptable test weight Weak gluten Good cake & steam bread flour 4 SW/WC 0917 STEPHENS 6.5 Slighly high protein for cake 6.5 Good flour color 8.0 Easy to mix the batter 7.0 Sponge cake Sinking top 7.0 Tough texture Small volume Acceptable for cake & steam bread 11 SW/WC 0918 STEPHENS 6.5 Slightly high protein for cake 6.5 Proper water absorption Slightly yellow color 8.0 Easy to mix the batter 9.0 Sponge cake Good texture 7.0 Good appearance Good for cake flour not good for bread flour 2 SW/WC 0919 CARA 7.0 Proper protein level High S&B kernel 5.5 Low water absorption 8.0 Easy to mix the batter 8.0 Sponge cake Low ash Acceptable volume Acceptable appearance Flat top 7.0 Texture is not smooth Good for cake flour Not good for bread flour 7 SW/WC 0910 XERPHA SG 8.0 Proper protein level 5.5 Slightly high water absorption 8.0 Easy to mix the batter 9.0 Sponge cake Good texture 9.0 Acceptable ash Yellow color Good appearance Good cake, acceptable steam bread -65-

69 Appendix 4a - China A (Steam Bread) Cooperator Survey Comments OVA 2009 Cooperator: China A Score: 1 = Very Poor / 9 = Excellent Sample: Patent Flour Product: Steam Bread Control: 8.3% Flour protein; 0.4% Ash; 58% Water absorption Question #1 Question #2 Question #3 Question #4 Question #5 Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your analysis Based on your review please score the overall wheat kernel quality of please score the overall flour quality of these please score the overall dough or batter handling/processing performance please score the end product performance of these varietal samples please score the overall acceptability of these varietal samples these varieties varieties of these varieties RankOrder Score Score Score Score Score Qualities Liked Qualities Disliked Score Qualities Liked Qualities Disliked Score Qualities Liked Qualities Disliked Score End Products Made Qualities Liked Qualities Disliked Score Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 2 Control Sample 8.0 Good handling dough 9.0 Steam Bread Good volume and appearance 9.0 Good texture good eating quality Good cake & steam bread flour 5 SW/WC 0911 BITTERROOT 6.5 Soft dough not easy to handle 7.5 Steam Bread Acceptable appearance and volume Rough texture skin not smooth 8.0 Acceptable cake & steam bread flour 8 SW/WC 0912 STEPHENS 8.0 Good handling dough 9.0 Steam Bread Good texture, good appearance 8.0 Good eating, bright color Good steam bread flour 1 SW/WC 0913 CATALDO 8.0 Good handling dough 5.0 Steam Bread Skin was shrunken small volume 7.0 Not good for making steam bread 11 SW/WC 0914 SKILES 8.0 Good handling dough 9.0 Steam Bread Good texture, good appearance, good eating Slightly yellow skin 7.5 Good steam bread Acceptable for cake 3 SW/WC 0915 ELTAN 8.0 Good handling dough 9.0 Steam Bread Good texture, good appearance, good eating 7.5 Good steam bread Acceptable for cake 4 SW/WC 0916 ORCF Streaky dough not easy to handle 7.5 Steam Bread Acceptable appearance and volume Rough texture, skin was not smooth 9.0 Good cake & steam bread flour 7 SW/WC 0917 STEPHENS 7.0 Soft dough not easy to handle 7.5 Steam Bread Acceptable appearance, acceptable volume Rough texture, skin was not smooth 7.0 Acceptable for cake & steam bread 6 SW/WC 0918 STEPHENS 7.0 Soft dough not easy to handle 5.0 Steam Bread 7.0 Good for cake flour Not good for bread flour 9 SW/WC 0919 CARA 8.0 Good handling dough Dough surface is not smooth 5.0 Steam Bread Skin was shrunken, small volume 7.0 Good for cake flour Not good for bread flour 10 SW/WC 0910 XERPHA SG 8.0 Good handling dough 7.5 Steam Bread Acceptable appearance & volume Rough texture skin not smooth 9.0 Good cake, acceptable steam bread -66-

70 Appendix 4b - China B (Sponge Cake) Cooperator Survey Comments OVA 2009 Cooperator: China B Score: 1 = Very Poor / 9 = Excellent Sample: Patent Flour Product: Cake Control: SRW & SW 9% flour protein, 0.40% ash Question #1 Question #2 Question #3 Question #4 Question #5 Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your analysis Based on your review please score the overall wheat kernel quality of these please score the overall flour quality of these varieties please score the overall dough or batter handling/processing please score the end product performance of these varietal samples please score the overall acceptability of these varietal varieties performance of these varieties samples RankOrder Score Score Score Score Score Qualities Liked Qualities Disliked Score Qualities Liked Qualities Disliked Score Qualities Liked Qualities Disliked Score End Products Made Qualities Liked Qualities Disliked Score Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 Good volume 3 Control Sample 7.5 Low protein 7.5 Low protein 8.0 Easy to mix batter 7.5 Sponge Cake and appearance 8.0 Good color Good color Good texture Good cake and steam bread flour 2 SW/WC 0911 BITTERROOT High ash 8.0 Easy to mix batter 8.0 Sponge Cake Good texture 8.0 Good appearance Good cake and steam bread flour Uniform grains 4 SW/WC 0912 STEPHENS 7.5 Low protein Easy to mix batter 7.5 Sponge Cake Acceptable appearance Rough skin 7.0 Acceptable volume Good texture Acceptable cake flour Not good for making steam bread 1 SW/WC 0913 CATALDO 8.5 High test weight 8.7 Low ash 8.0 Easy to mix batter 8.0 Sponge Cake High 1000 kernel weight Good texture Good volume and appearance 8.0 Good cake and steam bread flour 11 SW/WC 0914 SKILES 7.8 High protein 8.0 High ash Slightly high protein 8.0 Easy to mix batter 6.5 Sponge Cake Flat top 6.0 Texture is not smooth Not good for making steam bread 9 SW/WC 0915 ELTAN 8.0 High moisture Easy to mix batter 6.5 Sponge Cake High protein Acceptable volume Sticky texture 7.5 Good steam bread flour Acceptable cake flour 5 SW/WC 0916 ORCF High test weight 9.0 Low ash 8.0 Easy to mix batter 7.5 Sponge cake Good appearance Low ash Good volume Small break on top 7.5 Good steam bread flour Acceptable for cake 6 SW/WC 0917 STEPHENS Easy to mix batter 8.0 Sponge cake Good texture 8.0 Good appearance Good cake and steam bread flour 8 SW/WC 0918 STEPHENS Low ash 8.0 Easy to mix batter 6.0 Sponge cake Sinking top 7.0 Tough texture Small volume Acceptable for cake & steam bread 7 SW/WC 0919 CARA Low ash 8.0 Easy to mix batter 8.0 Sponge cake Good texture 7.5 Good appearance Good for cake flour Acceptable for bread flour 10 SW/WC 0910 XERPHA 8.2 Low protein 7.2 Low w value 8.0 Easy to mix batter 6.0 Sponge cake Low ash Flat top, texture is not smooth 6.0 Not good for cake and bread flour -67-

71 Appendix 4b - China B (Steam Bread) Cooperator Survey Comments OVA 2009 Cooperator: China B Score: 1 = Very Poor / 9 = Excellent Sample: Patent Flour Product: Steam Bread Control: SRW & SW 9% flour protein, 0.40% ash Question #1 Question #2 Question #3 Question #4 Question #5 Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your analysis Based on your review please score the overall wheat kernel quality of these please score the overall flour quality of these varieties please score the overall dough or batter handling/processing please score the end product performance of these varietal samples please score the overall acceptability of these varietal samples varieties performance of these varieties RankOrder Score Score Score Score Score Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked End Products Made Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 2 Control Sample 8.0 Good handling dough 7.5 Steam bread Good volume & appearance 8.0 Good texture, good eating quality Good cake and steam bread flour 3 SW/WC 0911 BITTERROOT 8.0 Good handling dough 7.5 Steam bread Good volume & appearance Rough texture, skin was not smooth 8.0 Good cake and stean bread flour 11 SW/WC 0912 STEPHENS 6.5 Soft dough, not easy to handle 6.0 Steam bread Acceptable appearance & volume Rough texture, skin was not smooth 7.0 Acceptable cake flour Not good for making steam bread 1 SW/WC 0913 CATALDO 8.0 Good handling dough 8.0 Steam bread Good texture & appearance 8.0 Good eating, bright color Good cake and steam bread flour 6 SW/WC 0914 SKILES 8.0 Good handling dough 6.5 Steam bread Acceptable appearance & volume Yellow grains, small volume 6.0 Not good for making steam bread 4 SW/WC 0915 ELTAN 8.0 Good handling dough 8.0 Steam bread Good texture, good appearance Good eating Slightly yellow skin 7.5 Good steam bread flour Acceptable cake flour 5 SW/WC 0916 ORCF Good handling dough 8.0 Steam bread Good texture & appearance 7.5 Good eating Good steam bread flour Acceptable for cake 7 SW/WC 0917 STEPHENS 6.0 Steaky dough, not easy to handle 7.5 Steam bread Acceptable appearance & volume Rough texture, skin not smooth 8.0 Good cake and steam bread flour 8 SW/WC 0918 STEPHENS 7.0 Steaky dough, not easy to handle 7.0 Steam bread Acceptable appearance & volume Rough texture, skin not smooth 7.0 Acceptable for cake & steam bread 9 SW/WC 0919 CARA 7.0 Soft dough, not easy to handle 6.0 Steam bread Fine texture Skin was broken 7.5 Good for cake flour Acceptable for bread flour 10 SW/WC 0910 XERPHA 8.0 Good handling dough Dough surface is not smooth 5.0 Steam bread Skin was shrunken 6.0 Small volume Not good for cake and bread flour -68-

72 Appendix 4c - China C Cooperator Survey Comments OVA 2009 Cooperator: China C Score: 1 = Very Poor / 9 = Excellent Sample: Patent Flour Product: Sponge Cake Control: SRW; 8.5% flour protein; 0.45% ash Question #1 Question #2 Question #3 Question #4 Question #5 Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your analysis Based on your review please score the overall wheat kernel quality of these varieties please score the overall flour quality of these varieties please score the overall dough or batter please score the end product performance of these varietal samples please score the overall acceptability of these varietal handling/processing performance of these varieties samples Rank Order Score Score Score Score Score Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked End Products Made Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 4 Control Sample Handles well 7.0 Sponge Cake Good volume 7.0 Nice wheat and flour quality High water 11 SW/WC 0911 BITTERROOT 8.0 Low protein 6.0 Low Protein absorption 7.0 Handles well 5.0 Sponge Cake Open grains 6.3 Low moisture Low Ash Low L, W Need Lower Protein 7 SW/WC 0912 STEPHENS 8.0 Low protein 6.5 Low Protein Low moisture Low Ash High water absorption 7.0 Handles well 7.0 Sponge Cake Good volume Slightly tough texture 7.2 Nice wheat and flour quality 8 SW/WC 0913 CATALDO 8.0 Low protein 6.5 Low Protein Low L 7.0 Handles well 6.0 Sponge Cake Open grains 6.8 Low moisture Low Ash Tough texture 6 SW/WC 0914 SKILES 7.5 Acceptable protein 7.5 Low Protein Low L 7.0 Handles well 7.0 Sponge Cake Good volume Low moisture Low Ash Slightly tough texture 7.3 Nice wheat and flour quality 5 SW/WC 0915 ELTAN 7.5 Acceptable protein 7.0 Low protein Low L 7.0 Handles well 7.0 Sponge Cake Good volume Low moisture Low ash Slightly tough texture 7.2 Nice wheat and flour quality 10 SW/WC 0916 ORCF Low protein 6.5 Low protein Low L 7.0 Handles well 5.0 Sponge Cake Low moisture Low ash Acceptable Texture Open Grains SW/WC 0917 STEPHENS 8.0 Low protein 6.5 Low protein Low L 7.0 Handles well 8.0 Sponge Cake Good volume 7.5 Low moisture Low ash Acceptable texture Nice wheat and flour quality 9 SW/WC 0918 STEPHENS 8.0 Low protein 6.5 Low protein Low L 7.0 Handles well 5.0 Sponge Cake Low volume 6.5 Low moisture Low ash Open grains Acceptable cake flour 2 SW/WC 0919 CARA 8.0 Low protein 6.5 Low protein Low L 7.0 Handles well 8.5 Sponge Cake Good volume 7.7 Low moisture Low ash Good texture Nice wheat and flour quality 1 SW/WC 0910 XERPHA 8.0 Low protein 6.5 Low protein Low L 7.0 Handles well 8.5 Sponge Cake Good volume 7.7 Low moisture Low ash Good texture Nice wheat and flour quality -69-

73 Appendix 4d - China D Cooperator Survey Comments OVA 2009 Cooperator: China D Score: 1 = Very Poor / 9 = Excellent Sample: Patent Flour Product: Steam Bread Control: Question #1 Question #2 Question #3 Question #4 Question #5 Based on your analysis Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your review please score the overall wheat kernel quality of these varieties please score the overall flour quality of these varieties please score the overall dough or batter handling/processing overall acceptability of these please score the end product performance of these varietal samples please score the varietal samples performance of these varieties RankOrder Score Score Score Score Score Qualities Disliked Score Qualities Liked Qualities Disliked Score End Products Made Qualities Liked Qualities Liked Qualities Disliked Score Qualities Disliked Score Qualities Liked Qualities Liked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to Good Handling 8.0 Steam bread Good volume Control Sample Good appearance Good texture Good flour for making steam Qualities Disliked 9 SW/WC 0911 BITTERROOT 6.0 Acceptable protein level Low test weight 7.0 Low ash 7.0 Acceptable handling 5.0 Steam bread Small volume 5.0 Not good appearance Not good for making steam bread 6 SW/WC 0912 STEPHENS 7.0 High test weight 7.0 Low water absorption 6.0 Slightly sticky dough 5.0 Steam bread Small volume 5.0 Good p/l ratio Not good appearance Not good for making steam bread 5 SW/WC 0913 CATALDO 6.0 Relatively high protein 6.0 Relatively high protein 8.0 Good handling 7.0 Steam Bread Acceptable volume 7.0 High ash High ash Smooth dough Good appearance Good for making steam bread 8 SW/WC 0914 SKILES 7.6 Good test weight 6.5 Acceptable spec. Low extraction 6.0 Slightly tough dough 5.0 Steam bread Small volume 5.0 Proper protein level High ash Not good appearance Not good for making steam bread 2 SW/WC 0915 ELTAN 6.5 Low ash 6.0 Proper protein Low flour extraction 7.0 Acceptable handling 8.0 Steam bread Good volume 8.0 Good flour for making steam bread Proper protein level Good appearance Good texture 4 SW/WC 0916 ORCF High test weight High S&B 7.0 Low ash Relatively high water and absorption 6.0 Not good for making up 7.0 Steam bread Acceptable volume 7.0 Low protein Good appearance Proper flour extraction Good flour for making steam bread 3 SW/WC 0917 STEPHENS 8.0 Low moisture 8.0 Low ash Low W value 6.0 Not good for making up 6.0 Steam bread Acceptable volume 6.0 Good test weight Low water absorption Acceptable appearance Not good for making steam bread 7 SW/WC 0918 STEPHENS 8.0 High test weight 8.0 Low ash 7.0 Low moisture Good flour extraction Low ash Acceptable handling 6.0 Steam bread Acceptable volume 6.0 Acceptable appearance Not good for making steam bread 10 SW/WC 0919 CARA 5.0 Low test weight 7.0 Low protein Too low water absorption 5.0 Soft dough 5.0 Steam bread Small volume 5.0 High S&B Low ash Not good for handling Not good appearance Not good for making steam bread High flour extraction 11 SW/WC 0920 XERPHA 6.0 High hardness 7.0 High flour extraction Low viscosity 4.0 Very sticky dough 4.0 Steam bread Small volume 4.0 Poor appearance Not good for making steam bread -70-

74 Appendix 4e - Dubai Cooperator Survey Comments OVA 2009 Cooperator: Dubai Score: 1 = Very Poor / 9 = Excellent Sample: Straight Grade Flour Product: Sponge Cake Control: German Wheat Flour; 10.0% Flour Protein; Soft to Medium type Flour Question #1 Question #2 Question #3 Question #4 Question #5 Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your analysis Based on your review please score the overall wheat kernel quality of please score the overall flour quality of these varieties please score the overall dough or batter handling/processing performance please score the end product performance of these varietal samples please score the overall acceptability of these varietal samples these varieties of these varieties RankOrder Score Score Score Score Score Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Qualities Liked End Products Made Qualities Disliked Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 5 Control Sample 6.0 Can be blended for bread Dull Flour Color 6.0 Good in Handling Soft to Medium Type flour Slightly strong for cakes and cookies 6.0 Sponge Cake Good volume Slightly open texture 6.5 High water absorption Dull crumb Moderate quality wheat Prefer weaker gluten 6 SW/WC 0901 BITTERROOT 7.0 Good color 7.0 Good in handling 6.0 Sponge Cake Good structure and texture Moderate volume 7.5 Nice wheat and flour quality Normal gluten quality Easy to flow, good whipping ability Dark crust, slightly soggy 1 SW/WC 0902 STEPHENS 8.5 Very weak gluten 8.0 Good in handling Slightly strong 9.0 Sponge Cake Difficult to handle Easy to flow, good whipping ability Excellent volume with good structure and texture Soggy in mouthfeel 7.5 Nice wheat and flour quality 5 SW/WC 0903 CATALDO 7.0 Good color Strong and Tough Dough 7.0 Tough dough, medium to flow 7.0 Sponge Cake More gluten level Brighter crumb Good structure and texture Moderate volume 8.0 Soggy in mouthfeel Moderate wheat and flour quality Prefer weaker gluten 3 SW/WC 0904 SKILES 7.5 Normal 7.5 Normal batter 7.0 Sponge Cake Good in volume Good in handling, good whipping ability Normal crust color Slightly open texture 7.5 Slighlty dull color crumb, soggy Nice wheat and flour quality Prefer weaker gluten 8 SW/WC 0905 ELTAN 7.0 Strong & tough dough 7.0 Low gluten level Strong batter 6.0 Sponge Cake Medium to flow Good structure and texture Moderate volume 8.0 Moderate wheat and flour quality 4 SW/WC 0906 ORCF Normal Coarse and sticky 7.0 Normal batter Sticky 7.0 Sponge Cake Good volume with normal structure Dull cake color 7.5 Easy to flow Soft texture Slightly soggy Good whipping ability Nice wheat and flour quality 10 SW/WC 0907 STEPHENS 7.0 Excellent dough 7.0 Normal batter Slightly soft batter 6.0 Sponge Cake Good structure and texture Less volume, dark crust 7.5 Moderate wheat and flour quality Prefer weaker gluten 9 SW/WC 0908 STEPEHENS 7.0 Normal Very weak gluten 7.0 Normal batter Slightly soft batter 6.0 Sponge Cake Good structure and texture Less volume 7.0 Sticky difficult to handle Dark crust Slightly soggy in mouthfeel Moderate wheat and flour quality Prefer weaker gluten 7 SW/WC 0909 CARA 7.0 Normal Very weak gluten 7.0 Normal batter, good whipping ability 6.5 Sponge Cake Excellent in structure and texture Less volume, dark crust, dull color 8.5 Moderate wheat and flour quality Prefer weaker gluten 2 SW/WC 0910 XERPHA 7.5 Normal Very weak gluten 7.5 Normal batter Slightly sticky 8.0 Sponge Cake Good volume 9.0 Nice wheat and flour quality -71-

75 Appendix 4f - Guatemala Cooperator Survey Comments OVA 2009 Cooperator: Guatemala Score: 1 = Very Poor / 9 = Excellent Sample: Straight Grade Flou Product: Cookie Control: SWW wheat grade 2; 8.88% Flour Protein Question #1 Question #2 Question #3 Question #4 Question #5 Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your analysis Based on your review product performance of overall acceptability of these please score the overall wheat kernel quality of these varieties please score the overall flour quality of these varieties please score the overall dough or batter handling/processing performance of please score the end these varietal samples please score the varietal samples these varieties RankOrder Score Score Score Score Score Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Qualities Liked End Products Made Qualities Disliked Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 1 Control Sample 9.0 Cookie Symmetry and height 9 SW/WC 0901 Bitterroot 6.5 Good mill extraction Protein slightly lower 7.0 Good W value Slightly low P/L 8.0 Quick Development 9.0 Cookie Good symmetry, contour, and height Slightly pale color 7.5 Acceptable quality flour Prefer a better P/L Good stability 7 SW/WC 0902 Stephens 6.5 Good mill extraction 6.0 Good absorption value Slightly low W, stability very low 7.5 Good absorption Slightly low W 7.5 Cookie Symmetrical contour Crackly surface 7.0 Excellent gluten index Very low P/L 5 SW/WC 0903 Cataldo 7.0 Good protein value Slightly low extraction 7.5 Excellent W value, absorption and stability Slightly low P/L 7.5 Good W value Very high peak time 6.0 Cookie Symmetrical contour White color and porous appearance 7.8 Good W value Very low gluten index 2 SW/WC 0904 Skiles 8.0 Good protein value Low extraction 7.5 Slightly high falling number 9.0 Good absorption Slightly low absorption 8.0 Cookie Good symmetry in contour and height Slightly pale color and porous apperance 8.5 Excellent Gluten index Prefer a lower W 6 SW/WC 0905 Eltan 8.5 Slightly low extraction 9.0 Good W value Very high P/L 7.5 Good absorption Very high W value 9.0 Cookie Good symmetry in contour and height Slightly pale color 8.0 Good flour quality Prefer a P/L closer to 1 3 SW/WC 0906 ORCF Good protein value Low extraction 7.5 Good P/L Low stability 8.0 Good absorption, good development time 9.0 Cookie Good symmetry in contour and height Texture slightly porous 7.9 Acceptable Very low gluten index Uniform color 4 SW/WC 0907 Stephens 7.5 Good TKW 8.0 Good peak time Low stability and W 7.7 Good development Slightly low W 8.5 Cookie Good symmetry in contour and height Crackly surface 8.1 Good farino values Very low gluten index Good extraction Uniform color 8 SW/WC 0908 Stephens 8.5 Good extraction and specific weight Low TKW 8 Good absorption Low stability 7.2 Good development time Low W value 9.0 Cookie Good symmetry in contour and heigh Uniform color Slightly crackly surface 8 Very low W and gluten index 10 SW/WC 0909 Cara 6.5 Good extraction 7.0 Good protein value Very low P/L and stability 7.5 Very low W Good development time 7.0 Cookie Good symmetry in contour Too thick; crackly surface and moist on the bottom 7.4 Acceptable flour quality Prefer a high gluten index value 11 SW/WC 0910 Xerpha 7.5 Slightly low extraction 7.0 Good protein value Slightly high P/L 7.0 Excellent P/L 9.0 Galleta Good symmetry in contour and height Slightly brittle 7.6 Good gluten and W Prefer a better P/L -72-

76 Appendix 4g - Indonesia (Cookie) Cooperator Survey Comments OVA 2009 Cooperator: Indonesia Score: 1 = Very Poor / 9 = Excellent Sample: Straight Grade Flour Product: Cookie Control: 100% APW; 9.6% Flour Protein Question #1 Question #2 Question #3 Question #4 Question #5 Based on your analysis Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your review please score the overall wheat kernel quality of these varieties please score the overall flour quality of these varieties please score the overall dough or batter overall acceptability of these please score the end product performance of these varietal samples please score the varietal samples handling/processing performance of these varieties Rank Order Score Score Score Score Score Qualities Liked Qualities Disliked Score Qualities Disliked Score End Products Made Qualities Liked Qualities Disliked Score Qualities Liked Qualities Liked Qualities Liked Qualities Disliked Score Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 7 Control Sample 7.0 Low ash content Slightly high protein 7.0 Handles well Slightly soft 7.0 Cookies Nice color and shape Low spreading 7.0 Standard Slightly high High water absorption absorption Good weight loss Hard texture Acceptable cake 3 SW/WC 0901 BITTERROOT 7.0 Good test weight Slightly high moisture 8.5 Very good flour yield 6.5 Handles well Soft 8.0 Cookies Good texture 8.0 Good texture Good protein Very low sedimentation Low ash content Good weight loss & spreading Good weight loss & spreading Good protein Good color and shape Good color and shape 5 SW/WC 0902 STEPHENS 8.0 Good protein Very good 1000 KW Very low sedimentation 8.0 Very good flour yield Very low sedimentation 6.5 Handles well Soft 7.5 Cookies Good spreading Hard texture 7.5 Good spreading Hard texture Very low amylograph viscosity Low ash content Good color and shape Good color and shape Nice wheat & flour yield 4 SW/WC 0903 CATALDO 6.5 Good moisture Slightly high protein & ash 7.5 Good flour yield Slightly high protein 6.5 Handles well Soft 8.5 Cookies Good color and shape Crunchy 8.0 Good color and shape Crunchy Slightly high sedimentation High amylograph viscosity Slightly high ash Good spreading & texture High weight loss Good spreading & texture High weight loss Slightly high protein 6 SW/WC 0904 SKILES 7.5 Good moisture Good 1000 KW Slightly high protein 6.0 Good flour yield & protein 6.5 Handles well Soft 8.5 Cookies Good texture 7.5 Nice wheat Slightly high protein Slightly high sedimentation Low ash content Good weight loss & spreading Good weight loss Good color and shape Good weight loss & spreading 11 SW/WC 0905 ELTAN 7.0 Good ash content Slightly high moisture 7.0 Good flour yield 6.5 Handles well Soft 6.0 Cookies Good weight loss & spreading Hard texture 6.0 Good weight loss Hard texture Slightly low 1000 KW Low ash content Good color and shape Good spreading High sedimentation Good color and shape 10 SW/WC 0906 ORCF Good moisture & protein 6.5 Slightly low flour yield 6.5 Handles well Soft 6.5 Cookies Good weight loss Hard texture 6.5 Good weight loss Hard texture Good 1000 KW Low ash content Good spreading, color & shape Good spreading, color & shape Slightly low flour yield 9 SW/WC 0907 STEPHENS 8.5 Very good 1000 KW Moisture too low 8.0 High flour yield 6.5 Handles well Soft 5.5 Cookies Good color Very hard texture 6.5 Good color Very hard texture Low ash content Very high spreading Nice wheat and flour yield Very high spreading Crunchy, slightly high spreading 9.0 Good texture & color Crunchy, slightly high spreading 1 SW/WC 0908 STEPEHNS 9.0 Very good 1000 KW Moisture too low 7.5 High flour yield 8.5 Handles Soft 9.0 Cookies Good texture & color Low ash content High weight loss Nice wheat and flour yield High weight loss 2 SW/WC 0909 CARA 6.0 Good moisture and protein Low 1000 KW 9.0 Very good flour yield 9.0 Handles well Soft 8.0 Cookies Good texture High weight loss 8.0 Good texture High weight loss Low ash content Good protein Good color and shape Slightly high spreading Good color and shape Slightly high spreading Low ash content Nice wheat, very good flour yield 8 SW/WC 0910 XERPHA 8.0 Good 1000 KW High hardness 7.0 Slightly low flour yield 7.5 Handles well Soft 7.5 Cookies Good weight loss Hard texture 7.0 Good weight loss Good protein Low ash content Hard texture, high hardness Good spreading, color & shape Good spreading, color & shape Slightly low flour yield -73-

77 Appendix 4g - Indonesia (Sponge Cake) Cooperator Survey Comments OVA 2009 Cooperator: Indonesia Score: 1 = Very Poor / 9 = Excellent Sample: Straight Grade Flour Product: Sponge Cake Control: 100% APW; 9.60% Question #1 Question #2 Question #3 Question #4 Question #5 Based on your analysis Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your review score the overall wheat kernel quality of these please score the overall flour quality of these varieties please score the overall dough or batter handling/processing overall acceptability of these please varieties please score the end product performance of these varietal samples please score the varietal samples performance of these varieties Rank Order Score Score Score Score Score Qualities Disliked Score Qualities Liked Qualities Disliked Score End Products Made Qualities Liked Qualities Liked Qualities Disliked Score Qualities Disliked Score Qualities Liked Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 7 Control Sample 7.0 Low ash content Slightly high protein 7.0 Handles wel Slightly flowy 7.5 Sponge Cake Standard Slightly low volume 7.0 Standard Slightly low volume High water absorption Slightly high absorption Just acceptable cake Just acceptable cake Slightly high SG Slightly high SG 5 SW/WC 0901 BITTERROOT 7.0 Good test weight Slightly high moisture 8.5 Very good flour yield 7.0 Handles well Slightly high SG 7.5 Sponge Cake Good symmetry Pale crumb color 7.5 Good symmetry Pale crumb color Very low Good protein sedimentation Low ash content Good crust character Slightly rough grain Good crust color Slightly rough grain Good protein Good flour yield Good TW, Prot, & low ash 6 SW/WC 0902 STEPHENS 8.0 Good protein Very low sedimentation 8.0 Very good flour yield Very low sedimentation 7.5 Handles well Slightly high SG 6.5 Sponge Cake Slightly pale crumb color 7.5 Good symmetry Slightly pale crumb color Very good 1000 KW Very low amylograph viscosity Low ash content Slightly rough grain Very good flour yield & KW Slightly rough grain Slightly dry crumb Slightly dry crumb 4 SW/WC 0903 CATALDO 6.5 Good moisture Slightly high protein & ash 7.5 Good flour yield Slightly high protein 9.0 Handles well 6.5 Sponge Cake Slightly high sedimentation Good crust color & character Slightly chewy 8.0 Good crust color & character Slightly chewy High amylograph viscosity Slightly high ash Good SG & batter Slightly coarse grain Good flour yield Slightly coarse grain Slightly high ash & protein 11 SW/WC 0904 SKILES 7.5 Good moisture Slightly high protein 6.0 Good flour yield 7.5 Handles well Batter slightly flowy 6.0 Sponge cake Good symmetry Dark crust color 6.0 Good symmetry Dark crust color Slightly high Crust character Good 1000 KW sedimentation Good protein Good texture rough & dry Good texture Crust character rough & dry Low ash content Slightly dry crumb Good flour yield & 1000 KW Slightly dry crumb 10 SW/WC 0905 ELTAN 7.0 Good ash content Slightly high moisture 7.0 Good flour yield 7.5 Handles well Batter slightly flowy 6.0 Sponge Cake Good crust character Crust slightly dark 6.5 Good crust character Crust slightly dark Slightly low 1000 KW Low ash content Crumb slightly pale Crumb slightly pale High sedimentation Slightly low flour 8 SW/WC 0906 ORCF Good moisture & protein 6.5 yield 7.5 Handles well Batter slightly flowy 6.5 Sponge Cake Good mouthfeel Very dark crust 7.0 Good mouthfeel Very dark crust Good 1000 KW Low ash content Good symmetry Slightly hard texture Good symmetry Slightly hard texture Slightly low flour yield 2 SW/WC 0907 STEPHENS 8.5 Very good 1000 KW Moistute too low 8.0 High flour yield 6.5 Handles slightly difficult Batter flowy & thin 9.0 Sponge Cake Good crust color & character 8.5 Good crust color & character Low ash content Good grain Good grain Good texture & mouthfeel Good texture & mouth feel Very good 1000 KW 3 SW/WC 0908 STEPHENS 8.0 Very good 1000 KW Moisture too low 7.5 High flour yield 6.5 Handles slightly difficult Batter flowy & thin 8.0 Sponge Cake Good crust & character 8.0 Good crust color & character Low ash content Good mouthfeel Good mouthfeel Very good 1000 KW 1 SW/WC 0909 CARA 6.0 Good moisture & protein Low 1000 KW 9.0 Very good flour yield 8.5 Handles well 8.5 Sponge Cake Very good symmetry 9.0 Very good symmetry Low ash content Good protein Good SG Good crust character Good crust character Low ash content Good sponge batter Good texture & mouthfeel Good texture & mouthfeel Very good flour yield 9 SW/WC 0910 XERPHA 8.0 Good 1000 KW High hardness 7.0 Slightly low flour yield 8.0 Handles well 6.0 Sponge cake Good grain Very dark crust color 6.5 Good grain Very dark crust color Low ash content Still good SG Good crumb color Bad crust character Good crumb color Bad crust character Good protein Good sponge batter Slightly low flour yield -74-

78 Appendix 4h - Japan Cooperator Survey Comments OVA 2009 Cooperator: Japan Score: 1 = Very Poor / 9 = Excellent 6t Sample: Patent Flour Product: Sponge Cake & Cookie Control 1: WW; 8.4% flour protein; 60% extraction of flour of Buhler Laboratory Mill Control 2: 8.6% flour protein; the control sample was blended with four commercial flours Question #1 Question #2 Question #3 Question #4 Question #5 Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your analysis Based on your review please score the overall wheat kernel quality of these varieties please score the overall flour quality of these varieties please score the overall dough or batter handling/processing please score the end product performance of these varietal samples please score the overall acceptability of these varietal samples performance of these varieties RankOrder Score Score Score Score Score Qualities Liked Qualities Disliked Score Qualities Liked Qualities Liked Qualities Disliked Score End Products Made Qualities Disliked Score Qualities Liked Qualities Liked Qualities Disliked Score Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 3 Control Sample Sponge Cake & Cookies Good for Sponge Cake Control Sample Sponge Cake & Cookies Good for Cookies & Sponge Cake 7.0 End product quality 6 SW/WC 0911 BITTERROOT 5.0 High moisture 5.0 High flour yield Sponge Cake & Cookies Good for Sponge Cake SW/WC 0912 STEPHENS Sponge Cake & Cookies Good for Cookies Not smooth texture (sponge) SW/WC 0913 CATALDO 5.0 High test weight Low 1000 kernel weight 5.0 High protein Sponge cake & Cookies High ash End product quality 4.0 End product quality 7 SW/WC 0914 SKILES Sponge cake & Cookies Good for Cookies Not smooth texture (sponge) SW/WC 0915 ELTAN 5.0 Low ash Low 1000 kernel weight Sponge cake & Cookies 5.0 High test weight 2 SW/WC 0916 ORCF Good handling 7.0 Sponge cake & Cookies Good for Cookies & Sponge Cake 6.0 End product quality, dough property 11 SW/WC 0917 STEPHENS Sponge cake & Cookies End product quality 4.0 End product quality 8 SW/WC 0918 STEPHENS Sponge cake & Cookies SW/WC 0919 CARA 5.0 Low ash Low 1000 kernel weight 5.0 High flour yield 7.0 Good handling 5.0 Sponge cake & Cookies 6.0 Dough property 3 SW/WC 0920 XERPHA Good handling 5.0 Sponge cake & Cookies 6.0 Dough property -75-

79 Appendix 4i - Malaysia (Cookie) Cooperator Survey Comments OVA 2009 Cooperator: Malaysia Score: 1 = Very Poor / 9 = Excellent Sample: Patent Flou Product: Cookie Control 1: 100% Medium Hard Wheat; 9.8% Flour Protein Control 2: Soft & Medium Hard Wheat Blend; 9.50% Flour Protei Question #1 Question #2 Question #3 Question #4 Question #5 Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your analysis Based on your review product performance of these overall acceptability of these please score the overall wheat kernel quality of these varieties please score the overall flour quality of these varieties please score the overall dough or batter handling/processing please score the end varietal samples please score the varietal samples performance of these varieties RankOrder Score Score Score Score Score Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Qualities Liked End Products Made Qualities Disliked Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 12 Control Sample Good test weight Protein too high 7.0 Higher protein 7.0 High absorption 7.0 Cookie Rather heavy batter Market accepted requirement Prefer better cookie volume 6.5 Customer preference Prefer weaker strength 6 Control Sample Higher dockage 7.5 Market accepted requirement 7.0 Market accepted requirement 7.0 Cookie Market accepted requirement 7.0 Customer preference for cookie 4 SW/WC 0901 BITTERROOT 7.5 Ideal protein level Lower hardness 7.5 Good flour yield & low ash Lower viscosity peak 7.5 Ideal absorption 8.0 Cookie Good crunchiness Lack of spread 7.5 Nice wheat & flour quality Prefer higher Amylograph viscosity peak May have problem in milling 7 SW/WC 0902 STEPHENS 7.0 Good 1000 kernel 8.0 Low moisture Good flour yield & low ash 7.5 Ideal absorption 6.5 Cookie Lack of spread 7.0 Nice wheat & flour qulity Prefer better cookie spread 3 SW/WC 0903 CATALDO 7.5 Good test weight High protein 6.5 Good flour yield & low ash High protein & viscosity 7.5 Ideal absorption 8.0 Cookie Crunchy cookie texture Lack of spread 7.5 Crunchy cookie texture Prefer low protein and Amylo viscosity peak 2 SW/WC 0904 SKILES 7.5 Good thousand kernel Lower hardness 7.0 Resonable flour yield 7.5 Ideal absorption 6.5 Cookie Good height/volume Lack of spread 7.5 Nice wheat & flour quality Prefer better cookie spread May have problem in milling 11 SW/WC 0905 ELTAN 6.5 Resonable test weight Lower hardness 7.0 Reasonable flour yield 7.5 Ideal absorption 8.0 Cookie Lack of crunchiness 7.0 Nice wheat & flour quality Prefer more crunchy cookie May have problem in milling 9 SW/WC 0906 ORCF Satisfactory protein 7.0 Reasonable flour yield 7.5 Ideal absorption 7.0 Cookie Lack of crunchiness 7.0 Nice wheat & flour quality Prefer more crunchy cookie 10 SW/WC 0907 STEPHENS 7.0 Satisfactory protein 8.0 Good flour yield 7.5 Ideal absorption 7.5 Cookie Low moisture Low ash Lack of crunchiness 7.0 Nice wheat & flour quality Prefer more crunchy cookie 1 SW/WC 0908 STEPHENS 8.0 Satisfactory protein 8.0 Good flour yield 7.0 Ideal absorption Heavy cake batter 8.0 Cookie Crunchy cookie 8.0 Nice wheat flour quality Low moisture Low ash Nice crunchy cookie Prefer higher cookie volume 5 SW/WC 0909 CARA 7.5 Ideal protein 8.0 Good flour yield 8.0 Ideal absorption 8.0 Cookie Low ash Fluffy cake batter Crunchy cookie Lack of spread 7.5 Nice wheat & flour quality Rather low absorption 8 SW/WC 0910 XERPHA 7.0 Ideal protein 7.0 Resonable flour yield Lower viscosity peak 8.0 Ideal absorption 6.5 Cookie Fluffy cake batter Lack of crunchiness 7.0 Nice wheat & flour quality Prefer more crunchy cookie -76-

80 Appendix 4i - Malaysia (Sponge Cake) Cooperator Survey Comments OVA 2009 Cooperator: Malaysia Score: 1 = Very Poor / 9 = Excellent Sample: Patent Flou Product: Sponge Cake Control: 100% Medium Hard Wheat; 9.80% Flour Protein Question #1 Question #2 Question #3 Question #4 Question #5 Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your analysis Based on your review product performance of these overall acceptability of these please score the overall wheat kernel quality of these varieties please score the overall flour quality of these varieties please score the overall dough or batter handling/processing performance please score the end varietal samples please score the varietal samples of these varieties RankOrder Score Score Score Score Score Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Qualities Liked End Products Made Qualities Disliked Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 9 Control Sample 7.0 Good test weight Protein too high 7.0 Higher protein 7.0 High absorption 7.0 Sponge Cake Rather heavy batter Market accepted requirement Prefer better volume 7.0 Customer preference Prefer weaker gluten 1 SW/WC 0901 BITTERROOT 7.5 Ideal protein level Lower hardness 7.5 Good flour yield & low ash Lower viscosity peak 7.0 Ideal absorption Heavy cake batter 8.0 Sponge Cake Good cake volume & texture 8.0 Nice wheat & flour quality Prefer higher Amylo viscosity peak May have problem in milling 8 SW/WC 0902 STEPEHNS 8.5 Good 1000 kernel 8.0 Good flour yield 7.5 Ideal absorption Rather heavy cake batter 7.5 Sponge Cake Resonable cake volume 7.0 Nice wheat & flour quality Low moisture Low ash 4 SW/WC 0903 CATALDO 6.5 Good test weight High protein 6.5 Good flour yield High protein & viscosity 8.0 Ideal absorption 8.0 Sponge Cake Good cake volume 8.0 Nice end products Prefer low protein & Amylo viscosity peak Low ash 10 SW/WC 0904 SKILES 7.0 Good thousand kernel Lower hardness 7.0 Resonable flour yield 7.5 Ideal absorption May have problem in milling Rather heavy cake batter 7.0 Sponge Cake Resonable good cake volume 7.0 Nice wheat & flour quality 3 SW/WC 0905 ELTAN 7.0 Resonable test weight Lower harness 7.0 Resonable flour yield 7.5 Ideal absorption May have problem in milling Rather heavy cake batter 8.0 Sponge Cake Good cake texture 8.0 Nice wheat & flour quality 7 SW/WC 0906 ORCF Satisfactory protein 7.0 Resonable flour yield 7.5 Ideal absorption Rather heavy cake batter 7.0 Sponge Cake Darker color 7.0 Nice wheat & flour quality 6 SW/WC 0907 STEPHENS 8.0 Satisfactory protein 8.0 Good flour yield 7.0 Ideal absorption Heavy cake batter 7.5 Sponge Cake Low moisture Low ash Reasonable good texture Dome shape 7.5 Nice wheat & flour quality Prefer better cake symetery 5 SW/WC 0908 STEPHENS 8.0 Satisfactory protein 8.0 Good flour yield 7.0 Ideal absorption Heavy cake batter 7.5 Sponge Cake Low moisture Low ash Nice cake texture 8.0 Nice wheat & flour quality 2 SW/WC 0909 CARA 8.5 Ideal protein 8.0 Good flour yield 8.0 Ideal absorption 8.0 Sponge Cake Low ash Fluffy cake batter Good cake texture 8.0 Nice wheat & flour quality Rather low water absorption 11 SW/WC 0910 XERPHA 8.5 Ideal protein 7.0 Resonable flour yield Lower viscosity peak 8.0 Ideal absorption 7.0 Sponge Cake Cake color 7.0 Fluffy cake batter Nice wheat & flour quality Prefer better cake color -77-

81 Appendix 4j - Mexico (Cookie) Cooperator Survey Comments OVA 2009 Cooperator: Mexico Score: 1 = Very Poor / 9 = Excellent Sample: Straight Grade Flour Product: Cookie Control: SRW; 9.11% Flour Protein Question #1 Question #2 Question #3 Question #4 Question #5 Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your analysis Based on your review please score the overall wheat kernel quality of please score the overall flour quality of these please score the overall dough or batter please score the end product performance of these varietal samples please score the overall acceptability of these varietal samples these varieties varieties handling/processing performance of these varieties RankOrder Score Score Score Score Score Qualities Liked Qualities Disliked Score Qualities Liked Qualities Disliked Score Qualities Liked Qualities Disliked Score End Products Made Qualities Liked Qualities Disliked Score Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 Control Sample 9.0 Handles Well 6.0 Cookie Acceptable texture 8.0 Good flour & wheat qualities 10 SW/WC 0901 BITTERROOT 6.0 Low absorption 4.0 Cookie Acceptable texture Too extendable 3.0 Good amount of protein Weak gluten 2 SW/WC 0902 STEPHENS 8.0 Handles well 6.0 Cookie Acceptable texture 5.0 Good amount of protein Weak gluten 7 SW/WC 0903 CATALDO 8.0 Handles well 6.0 Cookie Acceptable texture 5.0 Good amount of protein 1 SW/WC 0904 SKILES 8.0 Handles well 7.0 Cookie Acceptable texture 5.0 Good amount of protein 3 SW/WC 0905 ELTAN 8.0 Handles well 7.0 Cookie Acceptable texture 5.0 Good amount of protein Weak gluten 4 SW/WC 0906 ORCF Handles well 7.0 Cookie Acceptable texture 4.0 Good amount of protein Weak gluten 8 SW/WC 0907 STEPHENS 7.0 Low absorption 4.0 Cookie Acceptable texture Too extendable 3.0 Good amount of protein Weak gluten 5 SW/WC 0908 STEPHENS 8.0 Handles well 7.0 Cookie Acceptable texture 7.0 Good amount of protein Weak gluten 6 SW/WC 0909 CARA Cookie Acceptable texture 4.0 Good amount of protein Weak gluten 9 SW/WC 0910 XERPHA 6.0 Handles well Low absorption 4.0 Cookie Acceptable texture Too extendable 3.0 Good amount of protein Weak gluten -78-

82 Appendix 4k - South Korea (Sponge Cake) Cooperator Survey Comments OVA 2009 Cooperator: South Korea Score: 1 = Very Poor / 9 = Excellent Sample: Patent Flou Product: Sponge Cake Control 1: SW 8.18% flour protein, WW (100%, Protein Max 10.5 Question #1 Question #2 Question #3 Question #4 Question #5 Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your analysis Based on your review please score the overall wheat kernel quality of these varieties please score the overall flour quality of these varieties please score the overall dough or batter handling/processing performance of please score the end product performance of these varietal samples please score the overall acceptability of these varietal samples these varieties RankOrder Score Score Score Score Score Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked End Products Made Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 1 Control Sample Low protein Good whipping ability 7.8 Sponge Cake Good volume 8.2 Moist eating texture Soft batter Bright crumb color Good volume 5 SW/WC 0911 Bitterroot 6.5 Protein too low 7.5 High break flour yield 7.0 Heavy specific gravity 7.7 Sponge Cake Good chewiness 7.9 Good volume 7 SW/WC 0912 Stephens High break flour yield Stability too low 7.5 Medium whipping ability 5.9 Sponge Cake Medium crumb color 7.6 Certain moist eating texture 11 SW/WC 0913 Cataldo 7.5 High test weight 4.0 Protein and viscosity too high 5.5 A little rough batter 7.0 Sponge Cake Amiss balance 6.2 Bad eating texture Ash high Bad grain Stability too high 4 SW/WC 0914 Skiles Slightly high viscosity 7.9 Pertinent specific gravity 6.6 Sponge Cake Bright crumb color 7.9 Good eating texture 8 SW/WC 0915 Eltan Low break flour yield 7.5 Soft batter 6.6 Sponge Cake Medium grain 7.4 Amiss balance 9 SW/WC 0916 ORCF A little rough batter 6.5 Sponge Cake Bad chewiness 7.1 Amiss balance 10 SW/WC 0917 Stephens Stability low 6.7 A little rough batter 6.3 Sponge Cake Amiss balance 6.9 Bad eating texture 6 SW/WC 0918 Stephens Stability low 7.6 Pertinent specific gravity 7.8 Sponge Cake Relatively good chewiness 7.7 Good crust color 2 SW/WC 0919 Cara 6.5 Low test weight (1000 kernel) 7.5 High break flour yield Slightly high viscosity 8.3 Good whipping ability 8.4 Sponge Cake Relatively good chewiness 8.2 Moist eating texture 3 SW/WC 0920 Xerpha Stability too low 8.1 Absorption low Good whipping ability 8.2 Sponge Cake Relatively good chewiness 8.0 Good aroma -79-

83 Appendix 4l - Taiwan (Chiffon Cake) Cooperator Survey Comments OVA 2009 Cooperator: Taiwan Score: 1 = Very Poor / 9 = Excellent Sample: Patent Flour Product: Chiffon Cake Control 1: US No 1 SWW; 8.4% flour protein Question #1 Question #2 Question #3 Question #4 Question #5 Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your analysis Based on your review please score the overall wheat kernel qualityof these varieties please score the overall flour qualityof these varieties please score the overall dough or batter handling/processing please score the end product performanceof these varietal samples please score the overall acceptabilityof these varietal samples performance of these varieties RankOrder Score Score Score Score Score Qualities Disliked End Products Made Qualities Liked Qualities Disliked Qualities Liked Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 1 Control Sample #1 7.0 High test weight Low moisture content Ash content a little bit high 7.0 High flour extraction ratio 7.0 Handles well Appropriate water absorption Easy to disperse in the cake 8.0 Chiffon Cake Well moistened & Good texture 7.5 Nice milling yield Fine & uniform gas cell Great end product quality 9 SW/WC 0911 BITTERROOT 6.0 High 1000 kernel weight Protein too low 5.5 Appropriate farinograph absorption & strength Low farinograph Absorption & Amylograph viscosity 7.0 Handles well 5.5 Chiffon Cake Acceptable texture Open gas cell 6.0 Nice wheat & flour quality Acceptable end product quality 4 SW/WC 0912 STEPHENS 8.0 Low moisture content 7.0 High 1000 kernel weight Appropriate Amylograph viscosity Low farinograph absorption 6.5 Handles well Low flour extraction ratio Slightly low absorption 8.0 Chiffon Cake Well moistened, Good texture Fine grain & uniform gas cell Poor batter viscosity 7.5 Great end product quality Prefer hight absorption 8 SW/WC 0913 CATALDO 6.0 High test weight Ash & Sedimentation too high 6.0 Low flour extraction ratio 6.5 Handles well Alveograph-W value too high Slightly low absorption 5.5 Chiffon Cake Acceptable texture Open gas cell 6.5 Acceptable end product quality Low flour extraction ratio Stability too low 11 SW/WC 0914 SKILES 6.0 High 1000 kernel weight Sedimentation too high 6.0 Flour extraction too low 7.0 Handles well 5.0 Low Farinograph absorption Alveograph-W value too high Chiffon Cake Acceptable texture Open gas cell 6.0 Nice wheat & flour quality Poor end product quality 3 SW/WC 0915 ELTAN 7.0 Low ash content Sedimentation too high 7.5 Appropriate Amylograph viscosity Flour extraction ratio too low 7.0 Handles well 8.0 Chiffon Cake Well moistened 7.5 Nice end product quality Appropriate Farinograph Absorption & strength Fine & uniform gas cell Good texture 5 SW/WC 0916 ORCF High 1000 kernel weight 7.5 Appropriate amylograph viscosity Flour extraction ratio too low 7.0 Handles well 7.5 Chiffon cake Well moistened 7.5 Nice wheat & flour quality Appropriate farinograph absorbtion & strength Fine grain & uniform gas cell Good product quality Good texture 2 SW/WC 0917 STEPHENS 8.0 Low moisture content 8.0 Appropriate Alveograph-W value Flour extraction ratio too low 7.0 Handles well Slightly low absorption 8.0 Chiffon cake Well moistened & Good texture Poor batter viscosity 8.0 Nice wheat & flour quality Prefer higher absorption High 1000 kernel weight Appropriate Farinograph strength Fine & uniform gas cell Good product quality 6 SW/WC 0918 STEPHENS 8.0 Low ash & moisture content 7.0 Appropriate Alveograph-W value Low fariograph Absorption 7.0 Handles well Slightly low absorption 7.5 Chiffon cake Well moistened Open gass cell 7.5 Nice wheat & flour quality Prefer higher absorption High 1000 kernel weight Appropriate Fariograph strength Alveograph-W value too high Tender crumb 10 SW/WC 0919 CARA 6.0 Low ash content Low 1000 kernel weight 6.0 Protein content Farinograph Absorption too low 7.0 Handles well Low absorption 5.0 Alveograph-W value too low Chiffon Cake Low volume More open gas cell 6.0 Low wheat ash content Prefer higher absorption 7 SW/WC 0910 XERPHA 8.0 High 1000 kernel weight single kernel hardness too high 6.0 High flour extraction ratio Low Amyloygraph viscosity 7.0 Handles well Slightly high absorption 6.0 Chiffon Cake Acceptable texture Open gas cell 6.5 Nice wheat & flour quality Acceptable end product quality Low ash content Appropriate Alveograph-W value -80-

84 Appendix 4m - Thailand (Cookie) Cooperator Survey Comments OVA 2009 Cooperator: Thailand Score: 1 = Very Poor / 9 = Excellent Sample: Straight Grade Flour Product: Cookie Control: WW; 10.34% Flour Protein Question #1 Question #2 Question #3 Question #4 Question #5 Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your analysis Based on your review please score the overall wheat kernel quality of these varieties please score the overall flour quality of these varieties please score the overall dough or batter handling/processing please score the end product performance of these varietal samples please score the overall acceptability of these varietal performance of these varieties samples RankOrder Score Score Score Score Score Qualities Disliked Qualities Liked Qualities Disliked Qualities Liked Qualities Liked Qualities Disliked End Products Made Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 6 Control Sample 7.0 High 1000 kernel weight 7.0 Too much protein loss 7.0 Slightly too low water absorption 7.0 Cookie Acceptable Texture 7.0 Nice wheat & flour quality Prefer more extensibility 5 SW/WC 0901 BITTERROOT 6.0 High 1000 kernel weight Protein too low 7.0 Good ash content Protein too low 6.0 High yield Low water absorption 7.0 Cookie Acceptable texture 7.0 Nice wheat & flour quality 7 SW/WC 0902 STEPHENS 6.0 High 1000 kernel weight Protein too low 6.5 Good ash content Protein too low 6.0 High yield Low water absorption 6.5 Cookie Poor spread 6.5 Nice wheat quality Prefer weaker gluten 2 SW/WC 0903 CATALDO 5.5 Acceptable protein content Low 1000 kernel weight 6.0 High yield High ash content 5.0 High ash content Low water absorption 7.5 Cookie Good texture 8.0 Nice wheat quality Good cookie texture 3 SW/WC 0904 SKILES 7.0 Acceptable protein content 7.0 High yield Slightly low protein 5.0 High 1000 kernel weight Low water absorption 8.0 Cookie Good texture 7.5 Nice wheat & flour quality 10 SW/WC 0905 ELTAN 6.5 Low 1000 kernel weight Slightly low protein 7.5 High yield 5.0 Low water absorption 4.5 Cookie Bad cookie texture 5.5 Nice wheat quality Bad cookie texture 9 SW/WC 0906 ORCF High 1000 kernel weight Slightly low protein 6.5 High yield Sligthly low protein 5.0 Low water absorption 4.5 Cookie Bad cookie texture 6.0 Nice wheat quality Too much spread ratio Bad cookie texture 11 SW/WC 0907 STEPHENS 7.5 High 1000 kernel weight 7.5 High yield 4.5 Acceptable protein content Low water absorption 4.0 Cookie Too much spread 4.0 Nice wheat quality Too much spread Bad cookie texture 1 SW/WC 0908 STEPHENS 8.0 High 1000 kernel weight 8.0 High yield 4.5 Acceptable protein content Low water absorption 8.5 Cookie Good texture Too much spread 8.5 Nice wheat quality Good cookie texture 4 SW/WC 0909 CARA 6.0 Low 1000 kernel weight 7.5 High yield Slightly low protein 4.5 Slightly low protein Low water absorption 7.5 Cookie Good texture 7.5 Nice wheat quality Good cookie texture 8 SW/WC 0910 XERPHA 8.0 High 1000 kernel weight 7.5 High yield 7.0 Acceptable protein content Acceptable water absorption 5.5 Cookie Bad cookie texture 5.5 High yield Bad cookie texture -81-

85 Appendix 4m - Thailand (Sponge Cake) Cooperator Survey Comments OVA 2009 Cooperator: Thailand Score: 1 = Very Poor / 9 = Excellent Sample: Straight Grade Flou Product: Sponge Cake Control: WW; 10.34% Flour Protein Question #1 Question #2 Question #3 Question #4 Question #5 Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your analysis Based on your review please score the overall wheat kernel quality of these varieties please score the overall flour quality of these varieties please score the overall dough or batter handling/processing performance of these please score the end product performance of these varietal samples please score the overall acceptability of these varietal samples varieties RankOrder Score Score Score Score Score Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked Qualities Liked Qualities Disliked End Products Made Qualities Liked Qualities Disliked Qualities Liked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 Qualities Disliked 2 Control Sample 7.0 High kernel weight 7.0 Too much protein loss 7.0 Handles Slightly too low water absorption 7.0 Sponge Cake Acceptable texture Fine grain Good volume Cake has too much concave 7.0 Nice wheat & flour quality High 1000 kernel 3 SW/WC 0901 BITTERROOT 6.0 weight Protein too low 7.0 Good ash content Protein too low 6.0 Low water absorption 7.0 Sponge Cake Acceptable texture Cake has too much concave 7.0 High yield High yield Good cake volume Nice cake texture Lower water absorption 4 SW/WC 0902 STEPHENS 6.0 High 1000 kernel weight Protein too low 6.5 Good ash content Protein too low 6.0 Lower absorption 6.8 Sponge Cake Acceptable texture Cake has too much concave 6.8 High yield Low water absorption High yield Nice cake texture 10 SW/WC 0903 CATALDO 5.5 Acceptable protein content Low 1000 kernel weight 6.0 High yield High ash content 5.0 Low water absorption 6.0 Sponge Cake Acceptable texture Cake has too much concave 6.0 High yield High ash content Nice cake texture Low water absorption 5 SW/WC 0904 SKILES 7.0 Acceptable protein content 7.0 High yield Slightly low protein 5.0 Lower water absorption 6.5 Sponge cake Acceptable texture 6.5 High yield High 1000 kernel weight Fine grain Nice cake texture Good cake symmetry Low water absorption 1 SW/WC 0905 ELTAN 6.5 Low 1000 kernel weight 7.5 High yield 5.0 Low water absorption 7.5 Sponge Cake Acceptable texture 7.5 High yield Slightly low protein Fine grain Nice cake texture Good cake symmetry Low water absorption 8 SW/WC 0906 ORCF High 1000 kernel weight Slightly low protein 6.5 High yield Slightly low protein 5.0 Low water absorption 6.5 Sponge cake Acceptable texture 6.5 High yield Good cake symmetry Nice cake texture Low water absorption 11 SW/WC 0907 STEPHENS 7.5 High 1000 kernel weight 7.5 High yield 4.5 Low water absorption 5.5 Sponge Cake Acceptable texture Coarse grain 5.5 High yield Acceptable protein content Good cake volume Nice cake texture Low water absorption 6 SW/WC 0908 STEPHENS 8.0 High 1000 kernel weight 8.0 High yield 4.5 Low water absorption 6.5 Sponge Cake Acceptable texture 6.5 High yield Acceptable protein content Good cake volume Nice cake texture Good cake symmetry Low water absorption 7 SW/WC 0909 CARA 6.0 Low 1000 kernel weight 7.5 High yield Slightly low protein 4.5 Low water absorption 6.5 Slightly low protein Sponge Cake Acceptable texture 6.5 High yield Good cake symmetry Nice cake texture Low water absorption 9 SW/WC 0910 XERPHA 8.0 High 1000 kernel weight 7.5 High yield 7.0 Acceptable water absorption 6.0 Sponge Cake Acceptable texture Coarse grain 6.0 High yield Acceptable protein content Good cake volume Nice cake texture Prefer more strength -82-

86 Appendix 4n - The Philippines A (Chiffon Cake) Cooperator Survey Comments OVA 2009 Cooperator: Philippines A Score: 1 = Very Poor / 9 = Excellent Sample: Straight Grade Flour Product: Chiffon Cake Control: 100% SWW; 7.01% flour protein; chlorinated and patent Question #1 Question #2 Question #3 Question #4 Question #5 Based on your analysis Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your review please score the overall wheat kernel qualityof these varieties please score the overall flour qualityof these varieties please score the overall dough or batter handling/processing performanceof these overall acceptabilityof these please score the end product performanceof these varietal samples please score the varietal samples varieties Score Score Score Score Score Qualities Disliked Score Qualities Liked Qualities Disliked Score End Products Made Qualities Liked Qualities Liked Qualities Disliked Score Qualities Disliked Score Qualities Liked Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 RankOrder 2 Control Sample 7.5 Low S&B High% dockage 7.4 Good falling number 8.3 Short peak time 7.0 Chiffon Cake Good shrinkage value 7.6 Nice wheat and flour quality Prefer low% of wheat protein Low total defects & wheat ash Low protein & ash High 1000 kernel weight Handles well Good stability result & water absorption Good volume index Short peak time Prefer low flour ash Good stability result & water absorption 7 SW/WC 0901 BITTERROOT 7.3 High wheat moisture Good dockage result High% of damage kernel 7.6 High flour extraction SI. high ash 7.8 Short peak time High% total defects Good flour protein value SI. low water absorption 5.5 Chiffon Cake Good crumb color Poor grain 7.1 High flour extraction Low amylograph value Good water absorption Poor uniformity index Short peak time Handles well Good water absorption Prefer low% of wheat protein 8 SW/WC 0902 STEPHENS 7.3 Low% dockage High 1000 kernel weight Low wheat moisture 7.5 High flour extraction SI. high ash 7.2 Short peak time Short stability 6.3 Chiffon Cake Good crumb color SI. concave cake top 7.1 High 1000 kernel weight Prefer good rheological profile SI. High protein SI. High protein Handles well SI. high shrinkage value High flour extraction Prefer good cake symmetry 11 SW/WC 0903 CATALDO 7.1 High test weight Low% dockage High wheat protein 7.0 Good FN result High flour ash 5.5 Short peak time High wheat ash SI. Long peak time 6.3 Chiffon Cake Low shrinkage value Poor grain 5.2 High test weight Prefer low% wheat protein High amylograph value Good stability result Long stability Good uniformity index Poor texture SI. High protein value Handles well Low water absorption 10 SW/WC 0904 SKILES 7.3 Low% dockage High wheat protein 7.5 Good protein result High 1000 kernel weight SI. High ash Low flour ash SI. high falling number 7.3 Short peak time SI. Long stability 5.1 Chiffon Cake Good crumb color Low cake volume 6.8 Good wheat protein Prefer low% wheat protein SI. Low flour extraction Handles well Low symmetry & uniformity indexs High 1000 kernel weight Prefer high cake volume 9 SW/WC 0905 ELTAN 7.5 High test weight & wheat moisture SI. Low 100 kernel weight 7.8 Good protein result & FN value Sl. high Amylograph value 7.3 Short peak time SI. long stability 6.0 Chiffon cake Good crumb & crust color Sl. Open grain 7.3 High test weight Prefer low% wheat protein Low wheat ash & % dockage Low flour ash Handles well Good mouthfeel Poor symmetry of form High wheat moisture Prefer high cake volume High uniformity index 6 SW/WC 0906 ORCF Low% dockage High protein 7.6 Good ash result SI. high Amylograph value 7.8 Good water absorption & stability result Sl. long peak time 6.6 Chiffon cake Good symmetry of form & crust color High shrinkage value 7.3 Good water absorption High shrinkage value Sl. high ash Handle well Sl. Close grain Poor uniformity index Good stability & ash results Poor uniformity index 4 SW/WC 0907 STEPHENS 7.3 Low% dockage High wheat protein 8.0 Good ash result Sl. high amylograph value 7.2 Short peak time Short stability 6.0 Chiffon cake High 1000 kernel weight High flour extraction Handles well Good volume index & symmetry of form High shrinkage value 7.4 High 1000 kernel weight & cake volume High shrinkage value Low water absorption High cake volume Good ash result & volume index Prefer lower wheat protein & good cake profile 3 SW/WC 0908 STEPHENS 7.4 Low% dockage High 1000 kernel weight High wheat protein 7.9 Good ash result Low wheat moisture Handles well High amylograph value 7.2 Short peak time Short stability 7.6 Chiffon Cake High cake volume Sl. low uniformity index 7.5 Low% dockage Low water absorption Nice grain Good symmetry of form & crust color Prefer good rheological profile High 1000 kernel weight & cake volume Prefer low% wheat protein 5 SW/WC 0909 CARA 7.1 Low% docakge High S&B 8.0 Good ash result High% total defects Sl. low Amylograph value 6.7 Short peak time Short stability 7.7 Chiffon Cake Low shrinkage value Sl. concave top 7.4 Low% dockage Very high flour extraction Handles well Very low water absorption High cake volume Good ash result Low 1000 kernel weight Nice grain High cake volume Good texture Prefer good rheological flour profile 1 SW/WC 0910 XERPHA 7.5 High 1000 kernel weight Sl. high S&B 7.7 Good protein result Sl. high ash 7.7 Short peak Short stability 7.8 Chiffon Cake Low shrinkage value Sl. Concave top 7.7 High 1000 kernel weight Low% dockage Sl. High total defects High water absorption High cake volume Low% dockage Prefer good rheological flour profile -83-

87 Appendix 4n - The Philippines A (Cookie) Cooperator Survey Comments OVA 2009 Cooperator: Philippines A Score: 1 = Very Poor / 9 = Excellent Sample: Straight Grade Flou Product: Cookie Control: 100% SWW; 9.40% flour protein; untreated soft flou Question #1 Question #2 Question #3 Question #4 Question #5 Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your analysis Based on your review please score the overall wheat kernel quality of these please score the overall flour quality of these varieties please score the overall dough or batter handling/processing please score the end product performance of these varietal samples please score the overall acceptability of these varietal samples varieties performance of these varieties RankOrder Score Score Score Score Score Qualities Liked Qualities Disliked Score Qualities Liked Qualities Disliked Score Qualities Liked Qualities Disliked Score End Products Made Qualities Liked Qualities Disliked Score Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 10 Control Sample 7.0 Low% of shrunken and broken SI. low test weight 7.0 Good FN High flour protein 7.0 Handles well Slightly stiff 7.0 Cookie Acceptable end product High baking loss 7.0 Acceptable end product Prefer lower flour protein Low wheat ash value Good flour color Low flour extraction Low cookie diameter High 1000 Slightly poor cookie kernel weight High flour ash texture 3 SW/WC 0901 BITTERROOT 6.5 High wheat moisture High% of damage kernel 8.2 Good flour protein value Low amylograph value 7.5 Handles well SI. Low water absorption 7.9 Cookie Less baking loss High cookie height 7.5 Acceptable end product Prefer good wheat profile Good dockage result High% of total defects Good flour extraction Good cookie diameter 4 SW/WC 0902 STEPHENS 6.6 Low% dockage Low wheat moisture 8.1 Good flour extraction SI. high protein 7.2 Handles well High 1000 kernel weight SI. high protein Good cookie texture Less baking loss Low water absorption 8.1 Cookie Good cookie diameter 7.5 Acceptable end product Prefer lower flour protein 11 SW/WC 0903 CATALDO 6.3 High test weight Low% dockage High wheat ash High wheat protein 7.5 Good FN result Sl. high flour ash 5.9 Handles well Sl. Low 1000 kernel weight Long development time 7.5 Cookie Good cookie texture High amylograph value Long stability Good cookie diameter Sl. High protein value Good cookie weight Slightly low cookie diameter 6.8 Acceptable end product Prefer lower flour protein Prefer good rheological flour profile 1 SW/WC 0904 SKILES 6.8 Low% dockage High wheat protein 8.5 Good protein result Sl. high Fn 7.3 Handles well Sl. Long stability 7.7 Cookie Good cookie weight High cookie height 7.6 Acceptable end product Prefer lower wheat protein High 1000 kernel weight Sl. High ash Low flour ash Sl. Low flour extraction Less baking loss Slightly low cookie diameter 5 SW/WC 0905 ELTAN 6.9 High test weight Sl. low 1000 kernel weight 8.1 Low flour ash Sl. high flour protein value 7.5 Handles well Sl. Long stability 7.5 Cookie Good cookie weight Poor cookie texture 7.5 Acceptable end product Prefer lower wheat protein Low% dockage Good FN value Good cookie diameter Low wheat ash Good cookie height High wheat moisture 7 SW/WC 0906 ORCF Low% dockage High protein 8.2 Good ash result Sl. High ash Sl. High amylograph value 7.0 Handles well Sl. long peak time 7.5 Cookie Good cookie diameter, height & weight Poor cookie texture 7.4 Acceptable end product Prefer good cookie profile 9 SW/WC 0907 STEPHENS 6.6 Low% dockage High wheat protein 8.3 Good ash result Sl. High amylograph value 7.0 Handles well Short stability 6.3 Cookie Good cookie weight Poor cookie texture 7.1 Acceptable end product Prefer good cookie profile High 1000 kernel weight High flour extraction Less baking loss Prefer lower wheat protein 2 SW/WC 0908 STEPHENS 6.7 Low% dockage High 1000 kernel weight High wheat protein 8.3 Good ash result High amylograph value 7.0 Handles well Short stability 8.5 Cookie Good cookie texture Sl. high baking loss 7.6 Acceptable end product Prefer good rheological flour profile Low water absorption Good cookie height & ratio Prefer lower wheat protein High% diameter increase 6 SW/WC 0909 CARA 6.5 Low% dockage High S&B 8.4 Good protein result High % total defects Very high flour extraction Sl. Low amylograph value 7.2 Handles well Short stability 8.0 Cookie High cookie diameter High baking loss 7.5 Acceptable end product Very low water absorption Good cookie height Low 1000 kernel weight Good cookie texture Good cookie ratio Prefer good rheological flour profile 8 SW/WC 0910 XERPHA 6.8 High 1000 kernel weight Sl. High S&B 8.3 Good protein results Sl. high ash 7.3 Handles well Short stability 7.1 Cookie Less baking loss High cookie diameter 7.4 Acceptable end product Low% dockage Sl. High total defects Slightly poor texture Prefer good rheological flour profile -84-

88 Appendix 4o - The Philippines B (Chiffon Cake) Cooperator Survey Comments OVA 2009 Cooperator: Philippines B Score: 1 = Very Poor / 9 = Excellent Sample: Straight Grade Flou Product: Chiffon Cake Control: SWW; 7.70% Flour Protein; Chlorinated Question #1 Question #2 Question #3 Question #4 Question #5 Based on your analysis Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your review please score the overall wheat kernel quality of these varieties please score the overall flour quality of these varieties please score the overall dough or batter handling/processing overall acceptability of these please score the end product performance of these varietal samples please score the varietal samples performance of these varieties RankOrder Score Score Score Score Score Qualities Liked Qualities Disliked Score Qualities Disliked Score Qualities Liked Qualities Disliked Score End Products Made Qualities Liked Qualities Disliked Score Qualities Liked Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 2 Control Sample Acceptable Quality A bit higher protein 7.0 Higher Ash Handling & Processing 7.0 Chiffon Good end product 7.0 Good flour quality Prefer lower protein & ash 3 SW/WC 0901 BITTERROOT 7.5 Good Kernel Quality 8.0 Acceptable Quality 6.5 Acceptable Handling & 7.0 Chiffon Less baking loss Poor internal characteristics 7.0 Poor cake volume Prefer good end product quality 7 SW/WC 0902 STEPHENS 7.5 Good Kernel Quality 8.0 Acceptable Quality SW/WC 0903 CATALDO 7.5 Good Kernel Quality 8.0 Acceptable Quality 6.5 Acceptable Handling & 6.5 Chiffon Poor cake volume 7.0 Poor internal characteristics Acceptable Handling & Processing 6.0 Chiffon Poor cake volume 7.0 Poor internal characteristic Prefer good end product quality Prefer good end product quality 9 SW/WC 0904 SKILES 7.5 Good Kernel Quality 8.0 Acceptable Quality 6.5 Acceptable Handling & 6.0 Chiffon Poor cake volume 7.0 Poor internal characteristic Prefer good end product quality 5 SW/WC 0905 ELTAN 7.5 Good Kernel Quality 8.0 Acceptable Quality SW/WC 0906 ORCF Good Kernel Quality 8.0 Acceptable Quality 6.5 Acceptable Handling & 7.0 Chiffon Less baking loss Acceptable Handling & Processing 7.0 Chiffon Less baking loss Poor internal characteristic 7.0 Poor cake volume Slightly rough texture 7.0 Poor cake volume Prefer good end product quality Prefer good end product quality 10 SW/WC 0907 STEPHENS 7.5 Good Kernel Quality 8.0 Acceptable Quality 6.5 Acceptable Handling & 6.0 Chiffon Good grain Dull crumb color 7.0 Slightly rough texture Prefer good end product quality 4 SW/WC 0908 STEPHENS 7.5 Good Kernel Quality 8.0 Acceptable Quality 6.5 Acceptable Handling & 7.0 Chiffon Good grain Slightly lower cake volume 7.0 Prefer good end product quality Dull crumb color 11 SW/WC 0909 CARA 7.5 Good Kernel Quality Low Kernel Weight 8.0 Acceptable Quality SW/WC 0910 XERPHA 7.5 Good Kernel Quality 8.0 Acceptable Quality 6.5 Acceptable Handling & Processing 5.5 Chiffon Good Grain & Texture High baking Loss 6.5 p Handling & Processing 7.5 Chiffon Good grain Dull crumb color Slightly rough texture 7.5 Slightly higher cake volume Dull crumb color Slightly poor end product performance Prefer good cake texture -85-

89 Appendix 4o - The Philippines B (Cookie) Cooperator Survey Comments OVA 2009 Cooperator: Philippines B Score: 1 = Very Poor / 9 = Excellent Sample: Straight Grade Flou Product: Cookie Control: SWW; 8.60% flour protein; straight run Question #1 Question #2 Question #3 Question #4 Question #5 Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your analysis Based on your review please score the overall wheat kernel quality of these please score the overall flour quality of these varieties please score the overall dough or batter handling/processing please score the end product performance of these varietal samples please score the overall acceptability of these varietal samples varieties performance of these varieties RankOrder Score Score Score Score Score Qualities Liked Qualities Disliked Score Qualities Liked Qualities Disliked Score Qualities Liked Qualities Disliked Score End Products Made Qualities Liked Qualities Disliked Score Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 2 Control Sample 7.0 Slightly high protein 7.0 Acceptable Quality A bit higher protein 7.0 Acceptable Quality Slightly soft dough 7.0 Cookie Acceptable end product Slightly higher weight loss 7.0 Higher ash Slightly soft dough Acceptable wheat & flour quality Prefer lower protein & ash 3 SW/WC 0901 BITTERROO T 7.5 Good kernel quality 8.0 Acceptable Quality 6.5 Acceptable Handling & Processing Soft dough 7.0 Cookie Good cookie weight Slightly Thick Cookie 7.0 Prefer good end product quality 7 SW/WC 0902 STEPHENS 7.5 Good kernel quality 8.0 Acceptable Quality 6.5 Acceptable Handling & Processing Soft dough 6.5 Cookie Slightly thick cookie 7.0 Prefer good end product quality 8 SW/WC 0903 CATALDO 7.5 Good kernel quality 8.0 Acceptable Quality 6.5 Acceptable Handling & Processing Soft dough 6.0 Cookie Good cookie height Slightly high baking loss 7.0 Prefer good end product quality 9 SW/WC 0904 SKILES 7.5 Good kernel quality 8.0 Acceptable Quality 6.5 Acceptable Handling & Processing Soft dough 6.0 Cookie Less baking loss Slightly thick cookie 7.0 Prefer good end product quality 5 SW/WC 0905 ELTAN 7.5 Good kernel quality 8.0 Acceptable Quality 6.5 Acceptable Handling & Processing Soft dough 7.0 Cookie Good cookie height Slightly larger diameter 7.0 Prefer good end product quality 6 SW/WC 0906 ORCF Good kernel quality 8.0 Acceptable Quality 6.5 Acceptable Handling & Processing Soft dough 7.0 Cookie Good cookie height Slightly larger diameter 7.0 Prefer good end product quality 10 SW/WC 0907 STEPHENS 7.5 Good kernel quality 8.0 Acceptable Quality 6.5 Acceptable Handling & Processing Soft dough 6.0 Cookie High cookie diameter 7.0 Prefer good end product quality 4 SW/WC 0908 STEPHENS 7.5 Good kernel quality 8.0 Acceptable Quality 6.5 Acceptable Handling & Processing Soft dough 7.0 Cookie Less baking loss High cookie diameter 7.0 Prefer good end product quality 11 1 SW/WC 0909 CARA 7.5 SW/WC 0910 XERPHA 7.5 Good kernel quality Low Kernel Weight 8.0 Acceptable Quality 6.5 Good kernel quality 8.0 Acceptable Quality 6.5 Acceptable Handling & Processing Soft dough 5.5 Cookie High cookie diameter 6.5 High baking loss Slightly poor end product performance Acceptable Handling & Processing Soft dough 7.5 Cookie Less baking loss 7.5 Prefer good cake texture -86-

90 Appendix 4p - The Philippines C (Chiffon Cake) Cooperator Survey Comments OVA 2009 Cooperator: Philippines C Score: 1 = Very Poor / 9 = Excellent Sample: Straight Grade Flour Product: Chiffon Cake Control: SWW; 7.16% flour protein; clorinated Question #1 Question #2 Question #3 Question #4 Question #5 Based on your analysis Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your review please score the overall wheat kernel quality of please score the overall flour quality of these varieties please score the overall dough or batter overall acceptability of these please score the end product performance of these varietal samples please score the varietal samples these varieties handling/processing performance of these varieties RankOrder Score Score Score Score Score Qualities Disliked Score Qualities Liked Qualities Disliked Score End Products Made Qualities Liked Qualities Liked Qualities Disliked Score Qualities Disliked Score Qualities Liked Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 4 Control Sample 5.0 Lower Grade 4.5 High ash 6.0 Normal batter handling 7.0 Chiffon Good symmetry 7.0 Good volume Good product volume & symmetry 9 SW/WC 0901 BITTERROOT 5.0 Slightly high moisture 5.0 Good flour yield 6.0 Normal batter handling 4.5 Chiffon Acceptable volume Poor grain 4.5 Good external characteristics of the product Poor internal characteristics of the product Acceptable ash Good symmetry Poor texture 7 SW/WC 0902 STEPHENS 5.0 Low total defects 5.0 Good flour yield 6.0 Normal batter handling 5.0 Chiffon Good volume Slightly poor grain 5.0 Good volume Slightly poor grain and texture Acceptable ash Good crumb color Slightly poor texture Good mouth feel 10 SW/WC 0903 CATALDO 5.0 Low total defects Slightly high ash 5.0 Good flour yield 6.0 Normal batter handling 4.0 Chiffon Good crumb color Poor grain 4.0 Poor internal characteristics Acceptable ash Good mouthfeel Poor texture 11 SW/WC 0904 SKILES 6.0 Low total defects 5.0 Good flour yield 6.0 Normal batter handling 3.0 Chiffon Good mouthfeel Poor grain 3.0 Poor internal characteristics Zero% dockage Acceptable ash Poor texture Poor volume 8 SW/WC 0905 ELTAN 6.0 Low total defects 5.0 Good flour yield 6.0 Normal batter handling 5.0 Chiffon Good crumb color Slightly poor grain 5.0 Slightly poor grain and texture Low ash Acceptable ash Good mouthfeel 6 SW/WC 0906 ORCF Low total defects 5.0 Good flour yield 6.0 Normal batter handling 6.5 Chiffon Good crumb texture 6.5 Good internal characteristics of the product Acceptable ash Good crumb color Good mouthfeel 5 SW/WC 0907 STEPHENS 6.0 Low total defects 5.0 Good flour yield 6.0 Normal batter handling 7.0 Chiffon Good volume 7.0 Good end product results Zero% dockage Acceptable ash Good crumb color Good crumb texture 3 SW/WC 0908 STEPHENS 6.0 Low total defects 5.0 Good flour yield 6.0 Normal batter handling 8.5 Chiffon Very good volume 8.5 Zero% dockage Acceptable ash Good crumb color Very good product performance Very good crumb texture Very good mouthfeel 2 SW/WC 0909 CARA Good flour yield 6.0 Normal batter handling 8.5 Chiffon Very good volume 8.5 Very good product performance Acceptable ash Very good crumb texture Good crumb color Very good mouthfeel 1 SW/WC 0910 XERPHA 6.0 Low total defects 5.0 Good flour yield 6.0 Normal batter handling 8.5 Chiffon Very good volume 8.5 Very good product performance Very good crumb texture Very good mouthfeel Zero% dockage Acceptable ash Good crumb color -87-

91 Appendix 4p - The Philippines C (Cookie) Cooperator Survey Comments OVA 2009 Cooperator: Philippines C Score: 1 = Very Poor / 9 = Excellent Sample: Straight Grade Flou Product: Cookie Control: SWW; 8.59% flour protein Question #1 Question #2 Question #3 Question #4 Question #5 Based on your analysis Based on the wheat kernel data provided Based on the flour data provided, or your analysis, Based on your analysis or the rheology data provided, Based on your review please score the overall wheat kernel quality of these please score the overall flour quality of these varieties please score the overall dough or batter overall acceptability of these please score the end product performance of these varietal samples please score the varietal samples varieties handling/processing performance of these varieties Score Score Score Score Score Qualities Disliked Score Qualities Liked Qualities Disliked Score End Products Made Qualities Liked Qualities Liked Qualities Disliked Score Qualities Disliked Score Qualities Liked Qualities Liked Qualities Disliked Sample # 1 to 9 1 to 9 1 to 9 1 to 9 1 to 9 RankOrder 11 Control Sample 5.0 Lower Grade 4.5 Good flour yield High ash 4.5 Slightly sticky 4.0 Cookie Poor spread 3.5 Good flour yield Poor end product results Poor texture 5 SW/WC 0901 BITTERROO T 5.0 Slightly high moisture 5.0 Good flour yield 5.0 Soft dough 7.0 Cookie Acceptable cookie spread 6.5 Good flour yield Acceptable ash Good texture Good end product results 10 SW/WC 0902 STEPHENS 5.0 Low total defects 5.0 Good flour yield 5.0 Soft dough 5.0 Cookie Acceptable cookie spread Slightly poor texture 4.5 Good flour yield Slightly poor texture Acceptable ash 3 SW/WC 0903 CATALDO 5.0 Low total defects Slightly high ash 5.0 Good flour yield 5.0 Soft dough 7.5 Cookie Acceptable cookie spread 7.0 Good flour yield Acceptable ash Very good texture Good end product results 4 SW/WC 0904 SKILES 6.0 Low total defects 5.0 Good flour yield 5.0 Soft dough 7.5 Cookie Acceptable cookie spread 7.0 Good flour yield Zero% dockage Acceptable ash Very good texture Good end product results 9 SW/WC 0905 ELTAN 6.0 Low total defects 5.0 Good flour yield 5.0 Soft dough 4.5 Cookie Good cookie spread Poor texture 4.5 Good flour yield Poor texture Low ash Acceptable ash Good cookie spread 6 SW/WC 0906 ORCF Low total defects 5.0 Good flour yield 5.0 Soft dough 5.5 Cookie Good cookie spread Sligthly poor texture 5.0 Good flour yield Slightly poor texture Acceptable ash Good cookie spread 7 SW/WC 0907 STEPHENS 6.0 Low total defects 5.0 Good flour yield 5.0 Soft dough 4.5 Cookie Very good cookie spread Poor texture 5.0 Good flour yield Poor texture Zero% dockage Acceptable ash Very good cookie spread 1 SW/WC 0908 STEPHENS 6.0 Low total defects 5.0 Good flour yield 5.0 Soft dough 8.5 Cookie Very good cookie spread 8.0 Good flour yield Zero% dockage Acceptable ash Very good texture Very good end product results 2 SW/WC 0909 CARA Good flour yield 5.0 Soft dough 8.0 Cookie Very good cookie spread 7.5 Very good end product results Acceptable ash Good texture Good flour yield 8 SW/WC 0910 XERPHA 6.0 Low total defects 5.0 Good flour yield 5.0 Soft dough 5.0 Cookie Acceptable cookie spread Slightly poor texture 5.0 Good cookie spread Slightly poor texture Zero% dockage Acceptable ash Good flour yield -88-

92 Appendix 5 Western Wheat Quality Laboratory Analytical Data OVA 2009 Test Wheat Wheat Wheat Falling OVA Code Variety Flour Type Wheat Class Weight Ash Protein SDS Number SW/WC0901 BITTERROOT Str Grade US No. 1 Soft White SW/WC0902 STEPHENS Str Grade US No. 1 Soft White SW/WC0903 CATALDO Str Grade US No. 1 Soft White SW/WC0904 SKILES Str Grade US No. 1 Soft White SW/WC0905 ELTAN Str Grade US No. 1 Soft White SW/WC0906 ORCF102 Str Grade US No. 1 Soft White SW/WC0907 STEPHENS Str Grade US No. 1 Soft White SW/WC0908 STEPHENS Str Grade US No. 1 Soft White SW/WC0909 CARA Str Grade US No. 1 White Club SW/WC0910 XERPHA Str Grade US No. 1 Soft White SW/WC0911 BITTERROOT Patent PATENT SW/WC0912 STEPHENS Patent PATENT SW/WC0913 CATALDO Patent PATENT SW/WC0914 SKILES Patent PATENT SW/WC0915 ELTAN Patent PATENT SW/WC0916 ORCF102 Patent PATENT SW/WC0917 STEPHENS Patent PATENT SW/WC0918 STEPHENS Patent PATENT SW/WC0919 CARA Patent PATENT SW/WC0920 XERPHA Patent PATENT -89-

93 Appendix 5 Western Wheat Quality Laboratory Analytical Data OVA 2009 OVA Code Variety SW/WC0901 BITTERROOT SW/WC0902 STEPHENS SW/WC0903 CATALDO SW/WC0904 SKILES SW/WC0905 ELTAN SW/WC0906 ORCF102 SW/WC0907 STEPHENS SW/WC0908 STEPHENS SW/WC0909 CARA SW/WC0910 XERPHA SW/WC0911 BITTERROOT SW/WC0912 STEPHENS SW/WC0913 CATALDO SW/WC0914 SKILES SW/WC0915 ELTAN SW/WC0916 ORCF102 SW/WC0917 STEPHENS SW/WC0918 STEPHENS SW/WC0919 CARA SW/WC0920 XERPHA Break Single Kernel L-DOPA Flour Flour Flour Flour Hardness SD Weight SD Size SD Color Yield Yield Moisture Protein

94 Appendix 5 Western Wheat Quality Laboratory Analytical Data OVA 2009 OVA Code Variety SW/WC0901 BITTERROOT SW/WC0902 STEPHENS SW/WC0903 CATALDO SW/WC0904 SKILES SW/WC0905 ELTAN SW/WC0906 ORCF102 SW/WC0907 STEPHENS SW/WC0908 STEPHENS SW/WC0909 CARA SW/WC0910 XERPHA SW/WC0911 BITTERROOT SW/WC0912 STEPHENS SW/WC0913 CATALDO SW/WC0914 SKILES SW/WC0915 ELTAN SW/WC0916 ORCF102 SW/WC0917 STEPHENS SW/WC0918 STEPHENS SW/WC0919 CARA SW/WC0920 XERPHA Flour Flour Flour Swelling Falling Flour Wet Solvent Retention Capacity Ash Volume Number SDS Gluten %CARBONATE %LACTIC %WATER %SUCROSE

95 Appendix 5 Western Wheat Quality Laboratory Analytical Data OVA 2009 OVA Code Variety SW/WC0901 BITTERROOT SW/WC0902 STEPHENS SW/WC0903 CATALDO SW/WC0904 SKILES SW/WC0905 ELTAN SW/WC0906 ORCF102 SW/WC0907 STEPHENS SW/WC0908 STEPHENS SW/WC0909 CARA SW/WC0910 XERPHA SW/WC0911 BITTERROOT SW/WC0912 STEPHENS SW/WC0913 CATALDO SW/WC0914 SKILES SW/WC0915 ELTAN SW/WC0916 ORCF102 SW/WC0917 STEPHENS SW/WC0918 STEPHENS SW/WC0919 CARA SW/WC0920 XERPHA Mixograph Mixograph Farinograph Sugar Snap Top Grain Sponge Cake Type Absorption Absorption Peak Stability MTI Diameter Score Volume Grain 5M M M M M M M M M M M M M M M M M M M M

96 Appendix 5 Western Wheat Quality Laboratory Analytical Data OVA 2009 OVA Code Variety SW/WC0901 BITTERROOT SW/WC0902 STEPHENS SW/WC0903 CATALDO SW/WC0904 SKILES SW/WC0905 ELTAN SW/WC0906 ORCF102 SW/WC0907 STEPHENS SW/WC0908 STEPHENS SW/WC0909 CARA SW/WC0910 XERPHA SW/WC0911 BITTERROOT SW/WC0912 STEPHENS SW/WC0913 CATALDO SW/WC0914 SKILES SW/WC0915 ELTAN SW/WC0916 ORCF102 SW/WC0917 STEPHENS SW/WC0918 STEPHENS SW/WC0919 CARA SW/WC0920 XERPHA White Salted Noodle Color L* 0 Hour a* 0 Hour b* 0 Hour L* 24 Hour a* 24 Hour b* 24 Hour Delta L

97 Appendix 5 Western Wheat Quality Laboratory Analytical Data OVA 2009 OVA Code Variety SW/WC0901 BITTERROOT SW/WC0902 STEPHENS SW/WC0903 CATALDO SW/WC0904 SKILES SW/WC0905 ELTAN SW/WC0906 ORCF102 SW/WC0907 STEPHENS SW/WC0908 STEPHENS SW/WC0909 CARA SW/WC0910 XERPHA SW/WC0911 BITTERROOT SW/WC0912 STEPHENS SW/WC0913 CATALDO SW/WC0914 SKILES SW/WC0915 ELTAN SW/WC0916 ORCF102 SW/WC0917 STEPHENS SW/WC0918 STEPHENS SW/WC0919 CARA SW/WC0920 XERPHA Alkaline Noodle Color Alveograph L* 0 Hour a* 0 Hour b* 0 Hour L* 24 Hour a* 24 Hour b* 24 Hour Delta L P L W P/L

98 Appendix 5 Western Wheat Quality Laboratory Analytical Data OVA 2009 OVA Code Variety SW/WC0901 BITTERROOT SW/WC0902 STEPHENS SW/WC0903 CATALDO SW/WC0904 SKILES SW/WC0905 ELTAN SW/WC0906 ORCF102 SW/WC0907 STEPHENS SW/WC0908 STEPHENS SW/WC0909 CARA SW/WC0910 XERPHA SW/WC0911 BITTERROOT SW/WC0912 STEPHENS SW/WC0913 CATALDO SW/WC0914 SKILES SW/WC0915 ELTAN SW/WC0916 ORCF102 SW/WC0917 STEPHENS SW/WC0918 STEPHENS SW/WC0919 CARA SW/WC0920 XERPHA Amylograph RVA Peak Peak Final Peak Peak Total Temperature Viscosity Breakdown Setback Viscosity Temperature Viscosity Breakdown Setback Final

99 -96-

100 Appendix 7 Summary of Varieties OVA 2009 Please be advised that they are generated in the context of how one wheat or market class relates to another. In an absolute sense, grain quality, milling and product performance of all wheat varieties in this study have been shown to be acceptable. Indeed, all of these varieties have been thoroughly tested to make sure that they conform to standards of good soft wheat quality. Strengths, weaknesses and unusual properties can be illuminated however. Bitterroot Stephens -97-

101 Appendix 7 Summary of Varieties OVA 2009 Cataldo Skiles Eltan -98-

102 Appendix 7 Summary of Varieties OVA 2009 ORCF-102 Cara Xerpha -99-

103 Appendix 7 Summary of Varieties OVA

104 Appendix 8 Alveograms OVA 2009 SW/WC 0901 BITTERROOT SW/WC 0902 STEPHENS SW/WC 0903 CATALDO -101-

105 Appendix 8 Alveograms OVA 2009 SW/WC 0904 SKILES SW/WC 0905 ELTAN -102-

106 Appendix 8 Alveograms OVA 2009 SW/WC 0906 ORCF102 SW/WC 0907 STEPHENS SW/WC 0908 STEPHENS -103-

107 Appendix 8 Alveograms OVA 2009 SW/WC 0909 CARA SW/WC 0910 XERPHA SW/WC 0911 BITTERROOT -104-

108 Appendix 8 Alveograms OVA 2009 SW/WC 0912 STEPHENS SW/WC 0913 CATALDO -105-

109 Appendix 8 Alveograms OVA 2009 SW/WC 0914 SKILES SW/WC 0915 ELTAN -106-

110 Appendix 8 Alveograms OVA 2009 SW/WC 0916 ORCF102 SW/WC 0917 STEPHENS -107-

111 Appendix 8 Alveograms OVA 2009 SW/WC 0918 STEPHENS SW/WC 0919 CARA SW/WC 0920 XERPHA -108-

112 Appendix 9 Amylograms OVA 2009 SW/WC 0901 BITTERROOT SW/WC 0902 STEPHENS SW/WC 0903 CATALDO -109-

113 Appendix 9 Amylograms OVA 2009 SW/WC 0904 SKILES SW/WC 0905 ELTAN SW/WC 0906 ORCF

114 Appendix 9 Amylograms OVA 2009 SW/WC 0907 STEPHENS SW/WC 0908 STEPHENS SW/WC 0909 CARA -111-

115 Appendix 9 Amylograms OVA 2009 SW/WC 0910 XERPHA SW/WC 0911 BITTERROOT SW/WC 0912 STEPHENS -112-

116 Appendix 9 Amylograms OVA 2009 SW/WC 0913 CATALDO SW/WC 0914 SKILES SW/WC 0915 ELTAN -113-

117 Appendix 9 Amylograms OVA 2009 SW/WC 0916 ORCF102 SW/WC 0917 STEPHENS SW/WC 0918 STEPHENS -114-

118 Appendix 9 Amylograms OVA 2009 SW/WC 0919 CARA SW/WC 0920 XERPHA -115-

119 Appendix 10 Mixograms OVA 2009 SW/WC 0901 BITTERROOT SW/WC 0902 STEPHENS SW/WC 0903 CATALDO SW/WC 0904 SKILES SW/WC 0905 ELTAN SW/WC 0906 ORCF102

120 Appendix 10 Mixograms OVA

121 Appendix 10 Mixograms OVA 2009 SW/WC 0912 STEPHENS SW/WC 0913 CATALDO SW/WC 0914 SKILES SW/WC 0915 ELTAN -118-

122 Appendix 10 Mixograms OVA 2009 SW/WC 0916 ORCF102 SW/WC 0917 STEPHENS SW/WC 0918 STEPHENS SW/WC 0919 CARA SW/WC 0920 XERPHA -119-