Pac Wes PNW- American r.!i..::j.::j. Council es-1009 ists International

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1 Pac Wes PNW- American r.!i..::j.::j Council es-1009 ists International

2 Pacific Northwest Wheat Quality Council Serving the Needs ofthe Wheat Industry Mission Statement To enhance the quality ofwheat produced in the Western States by promoting the development of superior cultivars The PACIFIC NORTHWEST WHEAT QUALITY COUNCIL is a not-for-profit organization comprised of wheat breeders, cereal chemists, and producers, marketers, inspectors, processors and users ofwheat. Through its Technical Committee ofvolunteer collaborators, the Council aims to solicit and evaluate advanced-generation wheat breeding lines, thereby providing direct feed-back as to the merits of individual breeding lines and more general information as to the technical requirements of wheat end-users. In this way, longer-term breeding objectives are defined. ----==== first convened in Portland, Oregon, 1995 ===---

3 Agenda Pacific Northwest Wheat Quality Council Western Extension Research Activity PNW Section MCCI January 26 th through January 28 th, 2010 EmbassySuites Hotel Scottsdale, Arizona Tuesday. Januarv 26 th Wheat Industry Tours 12:30-1 :00 pm Meet in lobby of Embassy Suites Hotel & board bus 1:45-3:30 Tour Bay State flour & semolina mill, Tolleson 3:45-5:30 Tour American Italian Pasta Company production facility, Tolleson 6:00-7:15 Dinner at Monti's La Casa Vieja, Tempe 7:45 Return to Embassy Suites Wednesday. January 27 th 7:45-8:00 Registration Painted Mountain Ballroom A&B Welcome & Opening Remarks Dr. Craig Morris, USDA WWQL 8:00-10:00 WERA-1009 Meeting (open to all) Dr. Russ Karow Oregon State Univ Breeding Summit 8:05-8:35 Breeding Wheat Varieties for the US Market State Reports Dr. Kim Campbell, USDA Club Wheat Breeding Dr. Massimo Bellotti; Produttori Sementi, Bologna, Italy 10:00-10:30 Break Breeding program reports: Classes of wheat developed New Releases Primary breeding goals 10:30-12:00 Quality targets Description and definition of Assessment - Relevance to Industry 12:00-1:00 Lunch Canyon East PNW AACCI Technical Presentations 1:00-1 ;15 Barley Foods Council update Mary Palmer-Sullivan Washington Grain Alliance 1:15-2:00 Grains for Health Dr. Jodi Eng/eson, Grains for Health Foundation

4 2:00-2:45 CRP Acreage Impact on Wheat Markets Dr. Dennis Roe, WSU Crop Tillage Specialist and the Environment 2:45-3:15 3:15-4:00 4:00-4:15 4:15-4:45 Break t Score Application between Labs Collaborator Organizational Meeting PNW MCCI Section Meeting PNW WQC Doug Engle, USDA WWQL 5:30-6:30 Managers Reception at Embassy Suites If you are not a registered guest at ES see Doug Engle for bar voucher 6:30-8:00 Dinner Buffet Painted Mountain Ballroom C Thursday, January 28 th 7:45-8:00 8:00-10:00 Registration PNW-WQC Quality Roundtable (* denotes check) Painted Mountain Ballroom A&B Group 1 Soft White Spring (WA8090. Louise*) Group 2 Soft White Spring (BZ BZ6M ) Group 3 Soft White Spring (100599, , Alturas") Group 4 Soft White Winter (0R R Stephens") Group 5 Soft White Winter ( A, Brundage 96") 10:00-10:30 10:30-12:00 Break PNW-WQC Quality Roundtable 12:00-1 :00 Lunch Group 6 Soft White Winter (KW006. Brundage 96*) Group 7 Hard White Winter (KW7003) Group 8 Hard White Winter ( Darwin") Group 9 Hard White Spring (SJ W) Group 10 OVA (Bitterroot. Cataldo. Skiles, ORCF102, Cara, Xerpha) Canyon East 1 :00-1 :15 1 :15-1:25 1:15-2:45 Finalize meeting site for 2010 meeting & any other business Update on 'Wheat' Unit at Pullman Pacific Northwest Breeding Summit Disease Resistance Targets Description of, Need for research Agronomic Targets Description of, Need for research Dr. Dan Skinner, USDA-ARS Research Leader

5 2:45-3:15 Break 3:15-4:30 Pacific Northwest Breeding Summit Molecular tools Description of Need for research Germplasm exchange MTA's Regional Nurseries Germplasm Resources Friday January 29 th Adjourn 8am-1pm (approximate) Golf Scramble at Stonecreek Golf Course Please contact Doug Engle if interested in attending

6 Table ofcontents List ofregistrants List ofcollaborators... A History oflines Evaluated by PNW WQC... Pages PNW WQC Sample Organization Vanety Descn.. ptions...,... Milling Procedure & Flow Sheet.... Ash Curves.... Collaborator Data.... End-use Quality Evaluation Summary WERA-1009 State Reports APPENDIX End-Use Quality Targets Production Statistics... Cultivar List Cross Reference Guide

7 Crop Year 2009 Pacific Northwest Wheat Quality Council January 26-28, 2010 List of Registrants Scottsdale, Arizona First Last OrganizaUOII Alex Abatti All Star Seed Lyona Anderson University of Idaho WQL Tim-,-- Aschbrenner Cereal Food Processors Byung-kee Baik: WSU C~rop & Soil Science Scott Baker ConAgra Foods Massimo Bellotti Societa Produtlori Sementi Art Bettge USDA Westem Wheat Qua~ty Lab Tacye Bisek Cargill Cathy Butti AgriPro Wheat Kim campbell USDA-ARS Arron Carter Washington State University Domenico Cassone Kraft Foods-Nabisco Jianli Chen University of Idaho Dale R. Clark WestBred LLC Craig Cook WeslBred LLC Richard Cooiey All Star Seed Scott Cooley USDA-Federal Grain Inspection Service PatriCia Dailey Idaho Wheat Commission Victor DeMacon Washington State University Rick Dempster AlB International Tlziano Disaro Societa Produttori Sementi Pat Donahue Kraft Foods -Tom DUYCk Oregon Wheat Commission Doug Engle Westem Wheat Quality Laboratory Jodi Engleson Grains for Health Foundation Pins. Feng Monsanto Robert Fesler Horizon Milling John Flemm USDA-Federal Grain Inspection Service Bob French ADM Milling Company Debra French AgriPro Wheat Diane Gannon Kraft Foods-Nabisco Jodie Gentry Gilliam County Wheat Quality Lab Mike Gray Kellogg Company Scott Haley Soif and Crop Sciences Nathan Hammer Gilliam County Wheat Quality Lab Lisa Hammond Kellogg Company PSOC Laura Hansen General Mills Inc. TIm Hansen Kraft Foods-Nabisco Tracy Harris Washington State University Lynn Haynes Kraft Foods-Nabisco Dana Herron Washington Grain Alliance JOY Hicks IAQriPro Wheat Kevin Hodges WestBredTlC Gary Hou Wheat Marketing Center Russ Karow Dept. of Crop & Soil Science OSU Christina King WestBred llc Mat Kolding Collean Kuznik Cargill Bon lee Wheat Marketing c:enter ~()n Lindgren ADM Milling Company Rhonda Lyne USDA-GIPSA-TSD Stl\aet Address 1 City Slate 2015 Silsbee Road EI Centro CA 1693 S West Aberdeen E. 17th Street Wichita KS zip 6420 Pullman WA 11 Con AQra Drive, Omaha NE Via Macero, Argelato (BO) Bologna Italy E 202 Food Quality Bldg Pullman WA 3794 Williston Road Minnetonka MN 806 N. 2nd St Berthoud CO Johnson #209 Pullman WA #201 Johnson Hall Pullman WA 200 Deforest Avenue East Hanover NJ 1691 S West Aberdeen ID 81 TImberline Drive Bozeman MT 81 Timberline Drive Bozeman MT P.O. Box 397 CarSOn WA 3939 Cieveland Ave Olympia WA 821 W. State Street Boise ID #201 Johnson Hall Pullman WA 1213 Bakers Way Manhattan KS Via Macero, Argelato (BO) Bologna Italy 801 Waukegan Rd Bldg Glenview IL NW Greenville Road Forest Grove OR E 202 Food Quality Bldg Pullman WA 3340 Pilot Knob Road St Paul MN 3302 SE Convenience Blvd. Ankeny IA 2780 G. Avenue IOgden UT 3939 Cleveland Ave Olympia WA 2301 E. Trent Spokane WA 806 N. 2nd St Berthoud CO 2221 Front Street Toledo OH Shutler Dr. Arlington OR 2 Hamblin Ave East Battle Creek MI 1170 Campus Delivery Ft. Collins CO Shutler Dr. Arlington OR 2 Hamblin Ave East Battle Creek MI 330 University Ave SE Minneapolis MN 801 Waukegan Rd Glenview Il #201 Johnson Hall Pullman WA 200 Deforest Avenue East Hanover NJ PO Box 768 Connell WA 806 N. 2nd SI Berthoud CO 1780 Rainier St Idaho Falls ID 1200 N.W. Naito Pkwy Suite 230 Portland OR 109 Crop Science Buildina Corvallis OR 81 TImberline Drive Bozeman MT 1910 SW 44th St Pendleton OR 3794 Williston Road Minnetonka MN 1200 N.W. NaitoP~Suite 230 Portland OR 8000 W 110th St Overland Park KS 10383N..4.mbassador Dr ---- Kansas City MQ 1 Zip Code Phone ext J+39) !Hi ext ~ : Q vbeltran abattlcom lvona uidaho.edu t.aschbrenner cerealfood.com bbai~wsu.edu I scott.baker conaarafoods.com.m;bejlotti orosementi.com abettae wsu.edu Tacve Bisek calllill.com cathv.butti aarioro.com kacamo wsu.edu ahcarter wsu.edu domenico.cassone kraft.com cben@uidaho.edu dclark westbred.com ccook westbred.com richard aarolera.com scott. i.coolev usda.aov odailev idahowheat.orn vdemacon wsu.edu rdemoster aibonline.ora t.disaro@llrosementi.com Pal.DonahuetlilKraft.com douq enale wsu.edu odi.enaleson amail.com loina.fena monsanto.com bob fesler caraill.com Iiohn.b.f1emrri?ciiusda.oov Robert.French ADM.com debra.french aarioro.com diane.aannon kraft.com odie.oentrv co.ailliam.or.us mike.arav kelloaa.com scolt.halev colostate.edu nathan.hammer co.ciiljjam.or.us Lisa.Hammond((ilkelloaa.com lau!:s!.hansen@genmill!i!.com thansen kraft.com harris75(fj)wsu.edu Ivnn.havnes kraft.com dana tristateseed.com. ov.hicks aarioro.com khodaes westbred.com ahou wmcinc.ora russell.s.karow oreaonstate.edu cking@westbred.cqm Colleen Kuznik caraill.com blee@wmcinc.org Ron lindgren@admworld.com Rhonda.K.lyne@usda.gov

8 Crop Year 2009 Pacific Northwest Wheat Quality Council January 26-28, 2010 List of Registrants Scottsdale, Arizona First Last Organization Patricia Manning Kraft Foods North America Reuben McLean Pendleton Flour Milling Emie Milner All Star Seed Adelmo Monsalve-Gonzalez Malt-O-Meal Company -Craig Morris Westem Wheat Quality LaboratorY Deanna Nash MSU Cereal Quality Lab John Oades U.S. Wheat Associates Caryn Ong Oregon State University Mary Palmer-$ullivan Washington Grain Alliance Mike Pumphrey Washington State University ZOry Quinde-Axtell Continental Mills Dennis Roe WSU Crop & Soil Science Andrew Ross Oregon State University Kim Shantz WestBred LLC Gary Shelton Washington State University Tana Simpgon_ Oregon Wheat Commission Daniel Skinner USDA Wheat Genetics EdwardJ. Souza USDA Soft Wheat Quality Lab John Stromberger Soil and Crop Sciences Samina VanWinkle Continental Mills Glen Weaver Con Agra Flour Milling Co. Sam White PNW Farmers Coop Lori Wilson ---- Kellogg Company PSOC Steve Wirsching U.S. Wheat ASSOCiates Jeanny Zimeri Kraft Foods-Nabisco Street Address 1 City Slate Zip Code 100 NE Columbia Blvd Portland <l~ 463 W. US Hwy 26 Blackfoot Silsbee Road EI Centro CA 701 West 5th Street Northfield MN E 202 Food Quality Bldg Pullman WA 119ABS MSU Bozeman MT 1200 N.W. Naito PkwySuite 600 Portland OR Crop Science Bldg #107 Corvallis OR 2702 W. Sunset Blvd Spokane WA #201 Johnson Hall Pullman WA 1800 Andover Park West Suite 200 Seattle WA Johnson #209 Pullman WA Crop Science Bldg #107 Corvallis OR P.O. Box 6904 Yuma AZ #201 Johnson Hall Pullman WA 1200 NW Naito Pkwy. Suite 370 Portland OR Johnson #209 Pullman WA 1680 Madison Ave Wooster OH 1170 Campus DeliverY Ft. Collins CO 1800 Andover Park West Suite 200 Seattle WA 11 Con Agra Drive Omaha NE PO Box 67 Genesee WA 235 Porter St Battle Creek MI N.W. Naito Pkwy Suite 600 Portland OR 200 Deforest Avenue East Hanover NJ Phone Patricia.Manninot6lkraft.com nncleanliilofmills.com!vbeltranliilabatti.com Adelmo ~Monsalveliilmalt-o-meal.com morriscliilwsu.edu deannaliilmontana.edu oadesliiluswheal.oro Yee-Lino. :lno@oreoonstate.edu ma~@wgg!llins.com moumohrevtillwsu.edu zorv.ouinde-ax!elltillcontinentalmills.com rdj"oetillwsu,_edu andrew.ross@orsl.edu kshantz westbred.com sheltonaliilwsu.edu tsimoson@oreoonwheat.oro dzs@w~u.edu edwl!rd.souza@ars.usda.!i!0v. strombtilliamar.colostate.edu samina.varlwinkletillcontinentalmills.com lien.weaverliilconaarafoods.com samtillonw.cooo lori.wilsonliilkelloaa.com swirschi uswheat.oro Jeannv.Zimeri kraft.com I N 2

9 Pacific Northwest Wheat Quality Council Acknowledgments These collaborative flour tests are supported by the wheat commissions of Washington, Oregon, and Idaho in cooperation with the USDA ARS Western Wheat Quality Laboratory. The purpose is to maintain and improve the milling and baking quality of wheat in the Westem region. It is an attempt to keep current with the needs of wheat processors and flour users. The information gained from the data and opinions of the collaborators is of significant value to the wheat breeding programs of the region. The project aims to provide each collaborator an opportunity to express their opinion as to whether or not the tested selections would satisfy the end-use demands of their industry. We would like to thank each of the collaborators for their participation in this annual project. ADM Milling Agri-Pro California Wheat Commission Central Milling Cereal Food Processors ConAgra Grain Processing Company Colorado State University Gilliam County Wheat Quality Lab Horizon Flour Milling Collaborators 2009 Crop Year Kraft/Nabisco Krusteaz, Continental Mills Malt-O-Meal Montana State University Cereal Quality Laboratory Oregon State University Pendleton Flour Milling Roman Meal University of Idaho USDA-ARS-NPA Grain Marketing Research Laboratory USDA-ARS Soft Wheat Quality Laboratory USDA-ARS Western Wheat Quality Laboratory USDA-GIPSA Federal Grain Inspection Service USDA-GIPSA Technical Services Division Washington State University Wheat Quality Program WestBred Wheat Marketing Center 3

10 A History of Experimental Wheat Breeding Lines Evaluated by the Pacific Northwest Wheat Quality Council WA7663 SWW UC896 HWS WA7690 SWW PI OR SWW WA7717 SWW OR SWW WA7622 W.Club Rulo ID0462 HRS Jefferson ID0392 SWS Whitebird ID0492 HRS Iona ID0421 HRW Bonneville ID14502B SWW Brundage WA7802 HRS Scarlet WA7805 SWS WA7831 SWS ID0448 SWS Pomerelle WA7752 W.Club Coda ID0488 SWS PI OR SWW OR SWW OR SWW OROO542 SWW OR SWW OR SWW Foote OR SWW XWH1020 SWW OR SWW XWH1017 SWW Quantum 7817 OR SWW Weatherford OR92CLOO54 W.Club Temple OR SWW UCI085 HRW WA7677 SWS Alpowa Q542 HRW Quantum 542 WA7712 SWS Wawawai MT7811 HWW NuWest WA7806 SWS ID0447 HRW ID0467 HRW Boundary WA7802 HRS Scarlet WA7850 SWS Zak OR HWW Ivory ID10420A SWW Hubbard OR HWW OR SWW OR SWW WA7824 HRS Tara ID0533 HWS Lolo ID0523 HWS ID0509 HRW UT HWW Golden Spike BZ HWS Pristine ML455 HWS ML455 4

11 WA7839 HRS Rosa ARS96105 SWW OR HWS Winsome ARS96277 SWW MT9432 HRW BigSky Chukar W.Club MTW944I HWW NuSky Finch SWW ID0525 SWS Jubilee p7007 SWW ID0526 SWS Alturas OR SWW BZ SWS Challis OR SWW S S.Club OR95143I SWW WA7833 W.Club Bruehl ID0556 S.Club PI ID A SWW MT9426 HRW Paul OR SWW Tubbs UT HRW Deloris XWH5019 Q5019 WA7859 HRS Hollis XWH7415 Q7415 ID0517 HRW Moreland BZ W HWS BZ W HWS not released Kern HRS ID0513 HRW DW ID0550 HWW Gary WA7899 HWS Macon ID-B-96 SWW Brundage 96 ID0566 HRS Jerome BZ96W D SWW Mohler ID0545 HRS PI BZ96W B SWW Beamer ML18,A-3-38 HWS OR SWW 'BZ HRS not released OR SWW BZ SWS Nick OR SWW WA7905 SWS not released KW SWW WA7906 SWS not released WA7902 S.Club Eden ID0576 SWW PI R SWW ORCF-lOl OR SWW ID A SWW Dune ID A SWW Simon Overseas Varletal Analysis Program: Edwin W.Club Finch SWW 5

12 WA7936 HWW MDM WA7939 HRW Bauenneister WA7931 HWS Otis WA7925 HRS tabled ID0587 SWW Idaho 587 WA7921 SWS Louise OR SWW ORCF-I02 BZ SWW WPB528 WA7916 SWW Masami Overseas Varietal Analysis Program: Brundage 96 SWW OR SWW Zak SWS Weatherford SWW Finch SWW Jubilee SWS ID0597 HWS Lochsa ID0575 HRW Juniper ID0573 HRW MTS0031 HRW Genou MTOO159 HRW Yellowstone MTOO097 HRW W HRW AgriPro Paladin BU6W SWW Westbred 456 KW9016 SWW KW9043 SWW PI ORHOl092 SWW Goetze Overseas Varietal Analysis Program: Stephens SWW OR SWW Jubilee SWS Finch SWW Zak SWS ORCF-I01 SWW Simon SWW MTCL0316 MTCL0318 BZ9W ID0604 BZ6WM ID ID A ID R KSW3017 WA7964 ID0632 HRW HRW HRW HWW SWW SWW SWW SWW SWW SWW SWS SWS Norris Bynum Carter UI Darwin UICF Lambert Bitterroot UICF Orca UI Pettit Overseas Varietal Analysis Program: Finch SWW Simon SWW Alturas SWS Zak SWS ORSS-1757 SWW ORCF-101 SWW ID SWW ORHOlOO85 SWW Skiles WA8008 SWS Whit ACS52610 HRS BZ HRS BZ9M HRS ID0578 HRS UI Winchester ORNOOB553 HRW Norwest 553 Palomino HWW ID0641 HWW Patwin HWS Overseas Varietal Analysis Program: Alturas SWS Louise SWS Masami SWW ORCF-IOI SWW Simon SWW ORSS-1757 SWW 6

13 Cataldo SWS WA8039 SWS Babe ORZ SWW ID A SWW Bruneau WA7975 HRW Farnum ID0621 HRW UT HRW Curlew Cabemet HRS WA7954 HRS Kelse BZ WP HWS BZ WP HWS Snowcrest HWS Overseas Varietal Analysis Program: Bitterroot SWW ORCF-102 SWW ORSS-1757 SWW Alturas SWS Masami SWW Louise SWS ID0671 SWS ID0655 SWW Xerpha SWW ORZ SWW OR SWW OR SWW KW05W02370 SWW Cam Club WA8047 Club JD UT HRW ID0653 HRW ID065 I HWW APB HRS Bullseye I0348W HWS Blanca Royale HWS BZ W HWS BZ W HWS BZ W HWS Overseas Varietal Analysis Program: Bitterroot SWW Skiles SWW Cataldo SWS ORCF-102 SWW Louise SWS Cam Club 7

14 WA8090 SWS Diva Louise SWS BZ SWS BZ6M SWS ID0599 SWS ID0644 SWS Alturas SWS OR SWW OR SWW Stephens SWW ID A SWW Bruneau Brundage 96 SWW KW006 HRW ID0658 HWW Silver ID0660 HWW Darwin HWW SJ W HWS Overseas Varletal Analysis Program: Bitterroot SWW Skiles SWW ORCF-102 SWW Xerpha SWW Cataldo SWS Cara Club 00 NB: the 1995 meeting evaluated 1993-crop samples; at the subsequent meeting (1996) both and 1995-crop samples were evaluated. Since the 1997 meeting, "current" crop samples have been evaluated. Disclaimer: these lists are subject to correction; variety names may be added to experimental line designations at future times 8

15 2009 Pacific Northwest Wheat Quality council Sample Organization Sample Variety Group Breeder Institution/Company Class 1 WA8090 (DIVA) 1 KIM KIDWELL Washington State U. SWS 2 LOUISE* 1 KIM KIDWELL Washington State U. SWS 3 BZ DALE CLARK WestBred SWS 4 BZ6M DALE CLARK WestBred SWS 5 ID JIANLI CHEN U. of Idaho SWS 6 ID JIANLI CHEN U. of Idaho SWS 7 ALTURAS * 3 JIANLI CHEN U. of Idaho SWS 8 OR JIM PETERSON Oregon State U. SWW 9 OR JIM PETERSON Oregon State U. SWW 10 STEPHENS * 4 JIM PETERSON Oregon State U. SWW 11 ID A 5 BOB ZEMETRA U. of Idaho SWW 12 BRUNDAGE 96* 5 BOB ZEMETRA U. of Idaho SWW 13 KW006 6 MAT KOLDING Private SWW 14 BRUNDAGE 96 6 MAT KOLDING Private SWW 15 KW MAT KOLDING Private HWW 16 ID0658 (Silver) 8 JIANLI CHEN U. of Idaho HWW 17 ID JIANLI CHEN U. of Idaho HWW 18 DARW'IN* 8 JIANLI CHEN U. of Idaho HWW 19 SJ W 9 DALE CLARK WestBred HWS 20 BITTERROOT 10 OVA US Wheat Associates SWW 21 CATALDO 10 OVA US Wheat Associates SWW 22 SKILES 10 OVA US Wheat Associates SWW 23 ORCF OVA US Wheat Associates SWW 24 CARA 10 OVA US Wheat Associates CLUB 25 XERPHA 10 OVA US Wheat Associates SWW *Denotes Check Variety 9

16 Description of Test Varieties W A8090 (Diva) Soft White Spring W A8090 is a semi-dwarf, spring common wheat with high levels ofresistance to Hessian fly paired with high-temperature adult-plant resistance to stripe rust and was derived from the cross 'TreasurelW awawail!louise'. W A8090 is broadly adapted with the potential to be grown successfully in all production zones in eastern Washington. W A8090 provides an excellent option in the lower rainfall zones where low test weight from drought stress can be a concern. The heading date ofwa8090 was 2 to 4 days later than those ofnick or Whit depending on location, and similar to Louise and Alpowa. Test weight averages ofgrain from W A8090 were similar to those ofalpowa and Nick, and significantly higher than those oflouise and Whit. Based on 49 site years ofdata since 2006, W A8090 is broadly adapted with grain yield potential equal to or better than Louise, Alpowa and Nick which are the most widely produced commercially available soft white spring varieties. Preliminary data indicate that the end-use quality of W A8090 is superior to Louise. W A8090 will be proposed for release (Foundation seed increase) in February Ifapproved for release, WA8090 will be named 'Diva'. BZ Soft White Spring BZ is a semi -dwarf, soft white spring wheat developed by WestBred from the cross "NicklZak". BZ is similar in height and maturity to Nick, and like Nick and Zak, has shown good tolerance to Hessian fly. During the initial years oftesting, BZ was resistant to the current Pacific Northwest races ofstripe rust However, in 2009 there was a race shift and BZ showed similar reactions as Nick (MS). BZ has shown very good yield potential compared to Nick in trials throughout the PNW over the last 3 years. The test weight of BZ has averaged one pound per bushel more than Nick. The flour quality ofbz has been shown to be similar to Nick. Breeder seed ofbz will be produced this year, and it is anticipated that Certified seed will be available in the spring of2012. o --' BZ6M06-100l Soft White Spring BZ6M is a semi-dwarf, soft white spring wheat developed by WestBred by backcrossing two imazimox resistant genes into the variety Nick. BZ6M will most likely be used in a rotation following soft white winter wheat that has been sprayed with the 'Beyond@' herbicide. BZ6M is similar in height and maturity to Nick, and like Nick, has shown good tolerance to Hessian fly. BZ6M shows similar reactions as Nick (MS) to the current races ofstripe rust found in the PNW. BZ6M has shown similar yield potential compared to Nick in trials throughout the PNW. The test weight ofbz6m is similar to Nick. The flour quality ofbz6m has been shown to be similar to Nick. Foundation seed ofbz6m will be produced this year, and it is anticipated that Certified seed will be available in the spring of

17 ID0599 Soft White Spring ID0599 soft white spring wheat line was derived from a backcross Pomerelle*2!fui. It has been evaluated for seven years in UI Elite Yield Trails (UIEYT) since 2000; one year in Tristate test in 2002; four years in the Western Regional Soft White Spring Wheat Nursery (WRSWSWN, 2003, 2004, 2008, and 2009), and one year in UI Extension Variety Trails (UIEVT). ID0599 has better yield and end-use quality than Alturas and Nick; similar heading and height to Nick. ID0599 also has similar noodle and buns quality to Alturas. ID0599 showed good resistance to Cereal Cyst Nematode based on data derived from San Luis Valley Research Center, Colorado (Merlin Dillon) for three years. ID0599 is moderately resistant to stripe rust and has very good tolerance to water stress; therefore, it can be grown in both irrigated and rainfed conditions. Foundation seeds will be available in fall 2010 and maintained by the University ofidaho, Foundation Seed Program. ID0644 Soft White Spring ID0644 has pedigree ofm6/0pata#9112*treasure. It has been evaluated for six years in UIEYT since 2003; two years in Tristate test in 2005 and 2006; two years in WRSWSWN in 2006 and Based on the mean performance in the two years ofwrswswn, the mean grain yield ofid0644 was significantly higher than that ofalpowa, Nick and Louise; the height of ID0644 was shorter than that ofalturas, Nick, Louise, and Alpowa, while taller than Pettit. ID0644 had same heading days as Nick in both WRSWSWN and UIEYT. ID0644 had better or comparable grain and flour yield than Alturas and Nick; while slightly lower cookie diameters than the two check cultivars in the UIEYT. ID0644 is moderately resistant to stripe rust and has good tolerance to water stress; therefore, it can be grown in both irrigated and rainfed conditions.... Breeder seeds were available for planting foundation seeds in spring R Soft White Winter 0R is a SWW from the cross ROSSINIIlIYSATIS/2/0RACLEl3IWEATHERFORD/4/0RSS R similar in height to Stephens, but medium-late maturity. It was the highest yielding entry in the 2009 Oregon variety trials. It has superior resistance to stripe rust, but does not carry the VPM-l segment that provides resistance to strawbreaker footrot. 0R is currently entered in Oregon and Washington variety trials and is on Breeder seed increase, meaning earliest possible release would be fall, R Soft White Winter 0R is a SWW from the cross combination 'SPNIMADSEN/31WA 7163 SISTERISA GBRlISTEPHENS'. It has many features of Stephens, med-short plant height, med-early maturity, and similar response to major diseases. 0R has had a superior yield record, particularly in years that favor early maturity. It would likely be targeted for production in NC Oregon, areas where Stephens, Skiles and ORCF-lOl are being grown. Preliminary tests suggest that 0R has satisfactory to superior milling and baking quality for soft white products. 0R is entered in Oregon and Washington variety trials and is on Breeder seed increase, meaning possible release in fall,

18 A Soft White Winter A: Potential soft white winter wheat line being considered for release in Fall, The pedigree for A is BrundagellOR PlDusty OA is an early, short genotype that has excellent yield potential under irrigation. End-use quality is excellent for A equaling or exceeding Brundage and Brundage 96 for quality in advanced yield trials under both rainfed and irrigated conditions. Stripe iust resistance is acceptable and is currently undergoing conformation evaluation by X. Chen (USDA-ARS Pullman) during breeder seed production. Foundation seed of a should be available in KWP006 Soft White Winter The soft white winter wheat samples were produced on a sandy loam Winchester series soil near Hermiston. Dregon, Brundage and KWP006 stands were preceded by: 2006 triticale forage; no fertilizer applied, 2007 potato variable fertilizer, 2008 oat forage; no fertilizer applied, 2009 cereal increase no fertilizer applied. KWP006 has had an excellent record oftck resistance and survival in the Flora Oregon TCK trials. During the season survival ratings were KWP006= 80%, Chukar= 90%, Stephens= 2%, Madsen= 10%, Brundage= 10%, Xerpha= 0%. A grower seed increase was planted in the fall of2009. It is expected to have a satisfactory winter survival and TCK resistance, although the grower has an interesting history ofwinter killing this breeder's new selections. Its production area is expected to be limited to the higher elevations of Northeastern Oregon. As far as food (feed) value is concerned, KWP006 is similar to Boundary or Brundage, Boundary has taken on a little less sodium than the rest. KWP006 picked up less Iron, but did have a little more phosphorous. K7003 Hard White Winter. Awned bronze spike, mid-tall, stiff straw, intended for limited production for higher elevations ofnortheastern Oregon. Survival under long term snow cover (50 days plus) is questionable. The hard winter wheat sample submitted was produced on a sandy loam Winchester series soil near Hermiston, Oregon. Boundary and KW7003 stands were preceded by: 2006 triticale forage; no fertilizer applied, 2007 potato variable fertilizer, 2008 oat forage; no fertilizer applied, 2009 cereal trials, May 1460 pounds ofn applied (late boot). Origin: One of 16 sister selections made and planted from Pilova Lihd01, ExcelsiorlBYDV Sel./lBulk Sel. Outcross from within a ms/ys mating population. Selected as white seeds from population K (2005) previously selected as superiorkemels from K ID0658 (VI Silver) Hard White Winter VI Silver hard white winter wheat was developed as IDO 658 and released in December Foundation seeds of VI Silver will be available in summer VI Silver was derived from a backcross ID0498*2IUT Itpackages good bread-baking and noodle-making qualities with high yields, low PPO activity and resistance to stripe rust and dwarf bunt. Inparticular, VISilver has 12

19 the resistance gene SrTmp which is effective against the new stem rust race TTKS (this race poses a global threat to wheat production). VI Silver is shorter than VICF Grace and can be grown under irrigation; VI Silver's susceptibility to bacterialleafblight suggests that it is best adapted to dryland than irrigated production in the Intennountain West. LIT Silver will be grown in an identity-preserved contract program. ID0660 Hard White Winter ID0660 hard white winter wheat line was derived from a cross Westbred 936IUTI00. It has been evaluated for five years in VI Elite Yield Trails (UIEYT) since 2005 and two years in the Western Regional Hard Winter Wheat Nursery (WRHWWN, 2006 and 2008). ID066Q has higher grain yield, similar bread baking quality and lodge resistance under irrigation compared to Moreland hard red winter wheat. ID0660 has better stripe rust resistance than Moreland but worse than ID0658. ID0660 can be released ifit passes PNW Quality Council. ISJ W Hard White Spring SJ W is a hard white spring wheat developed by WestBred for the irrigated production areas ofthe west. It is a two gene semi-dwarf with strong straw and is most similar to the HRS wheat variety Joaquin. SJ W was developed with two genes for resistance to stripe rust, had has shown to be tolerant to the current races found in California and the PNW. Yield potential under irrigation is high. SJ W has strong gluten characteristics, and end use quality for whole wheat bread products has shown to be very favorable. SJ W is not a low PPO wheat. Foundation seed was produced in 2009 and it is anticipated that Certified seed will be available to PNW growers in the spring of2011. Overseas Varietal Analysis study varieties: -M Cataldo Soft White Spring 'Cataldo' soft white spring wheat was released in 2007 by the Idaho Agricultural Experiment Station. Cataldo is a backcross ofalturas onto a new source ofresistance to the Hessian Fly, the gene H25, selected using DNA markers. The pedigree is ID0584/4*Alturas. Cataldo is intended to extend the range ofthe Alturas genetic background into regions ofnorthern Idaho and Washington that have significant infestations ofthe Hessian Fly. It is earlier than Alturas and better adapted in rain-fed production zones ofthe Pacific Northwest area ofthe USA. Cataldo has adult plant resistance to stripe rust and displays good milling and baking properties. This is the first year oftesting in the Overseas Varietal Analysis program. In 2008 not enough acres of Cataldo were grown to be listed in state agricultural statistics. Skiles Soft White Winter A soft white common headed winter wheat released in 2008 by Oregon State University. It is a selection from the HybriTech gennplasm which was donated to OSU in It is broadly adapted and has high levels ofresistance to Cephalosporium stripe. Skiles has displayed good milling and baking quality throughout testing as an experimental line. 13

20 This is the second year oftesting in the Overseas Varietal Analysis study. In 2009 not enough acres ofskiles were grown to be listed by state agricultural statistics. ORCFI02 Soft White Winter ORCF-I02 is a soft white common winter wheat released in 2004 by Oregon State University. ORCF-102 is a Clearfield variety, developed in collaboration with BASF, and released primarily for its utility in control ofgrassy weeds with application ofbeyondtm herbicide. ORCF-102 is a semidwarfvariety derived from the threeway cross 'Madsen'/'CV9804' /l'weatherford'. ORCF -102 is broadly adapted to production areas ofnortheast Oregon, southeast Washington, and Idaho. It carries the VPM-l resistance to strawbreaker footrot and possesses adult plant resistance to stripe rust. ORCF-I02 has superior winterhardiness and improved tolerance to Cephalosporium stripe, Fusarium crown rot, Septoria tritici, and snow mold as compared with ORCF-lOl. ORCF-I02 was released in fall, 2004, through a nonexclusive licensing agreement with PNW seed companies. It is registered under the Plant Variety Protection act with the Title 5 option. This is the Third year oftesting in the Overseas Varietal Analysis program. In ,000 acres oforcf-102 were grown in Washington, 34,000 acres in Oregon and 7,400 acres in Idaho. Cara Winter Club This is the first year oftesting in the Overseas Varietal Analysis program. In 2009 not enough acres ofcara were grown to be listed in state agricultural statistics. Cara club wheat was developed by the USDA-ARS with assistance from the Washington Agricultural Experiment Station and the Oregon Agricultural Experiment Station. Cara was tested under experimental numbers ARS97135 and ARS and is derived from a population with the cross number 92X102 (pedigree WA7752/1 WA65811WA7217. It was released in February of2007 because ofits combination ofyield potential, and resistance to multiple diseases including resistance to stripe rust (causal agent Puccinia striiformis Westend fin sp. Tritici), powdery mildew (causal agent: Erysiphe graminis DC. f. sp. tritici Em. Marchal) and strawbreaker foot rot ((causal agent Tapesia yallundae Wallwork & Spooner = Pseudocercosporella herpotrichoides (Fron) Deighton)with the quality characteristics desired for the club wheat market class. Cara is derived from a combination ofdr. C. J. Peterson and Dr. R.E. Allan's germplasm and was released because its diverse pedigree broadened the genetic base ofthe club wheat cultivars currently in production. The recommended Area of Adaptation for Cara is the intermediate to high rainfall regions ofthe Palouse, especially wetter areas where foot rot, stripe rust, and powdery mildew are problems. Due to its very stiff straw strength and powdery mildew resistance, Cara is the club wheat with the best performance under irrigation. The end use quality ofcara was evaluated on grain samples from a total of33 nurseries grown over 8 years by the USDA-ARS Western Wheat Quality Laboratory. The end use quality ofcara was determined to improve the quality ofthe Pacific Northwest Wheat Crop. Cara was equal to other soft club wheat check cultivars Moro, Rely Hiller, Coda, Bruehl, and Edwin in grain protein content. The grain texture ofcara was significantly (P=0.05) 14

21 harder than checks when Udy, single kernel and break flour yield were all considered but the milling score ofcara was better than Coda and Rely and equal to Bruehl and Chukar. Cara was slightly better in cookie spread as compared to to Bruehl and Coda and equal to Chukar. Xerpha Soft White Winter Xerpha is a semi dwarf, soft white winter (SWW) wheat cultivar with mid-season maturity, common head type, awned, with white straw and white chaff. Derived from the cross EltaniEstica, Xerpha is unique in that it has very broad adaptation. It emerges and yields well under deepfurrow seeding with very dry conditions. It also performs extremely well in the intermediate and high precipitation zones ofthe PNW. Xerpha has not only had the highest statewide average yield annually since 2006, it has also been the top yielding SWW variety in every precipitation zone in the WSU Extension Uniform Cereal Variety Testing Program trials for each ofthe past three years. It has high tolerance to winter cold and/or drought conditions as well as strawbreaker foot rot and the current races ofstripe rust. Xerpha displays acceptable grain, milling and end-use quality, essentially equivalent to the quality ofestablished varieties (Madsen, Stephens and Tubbs) and was given an 'Acceptable' rating as evaluated by the USDA-ARS Western Wheat Quality Lab, Pullman, W A. 15

22 FLOW SHEET WWQL mag MULTOMAT Tempered Wheat 1 Bk ~WJ;,iI 'V F. 2 Bk Grader {jjj) ~,II,:, I F,II F " 3 Bk 1 M, It QJjJ) WJj 'V C0,II,v J ~II Bran F Break F Shorts 2M 3M 0 0 C0 ~MRedUS1 4H SH CP 0 0 '"'v F ,It,II Sieve Cloth Openings in Microns. F F ,II F 'v F - I 'v 'v Red Red. Dog Shorts 16

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24 CUMULATIVE ASH Group WA Louise '#. :z: CIJ «w > ~..J ::::> :! ::::> (.) CUMULATIVE STREAM % WA8090 LOUISE Cumulative Cumulative Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash M B M1RD M B M B M1RD GR B M GR B B M M M M M M REDDOG REDDOG REDSH REDSH BKSH BKSH BRAN BRAN Whole Wheat Ash 1.22 Whole Wheat Ash 1.18 Break Flour Yield 29.4 Break Flour Yield

25 CUMULATIVE ASH Group BZ BZ6M cf. :.I: CJ) « w > 0.40 ~ I :::> :::i! 0.30 :::> CUMULATIVE STREAM % BZ BZ6M Cumulative Cumulative Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash M M B M B M1RD M B GR B M1RD GR B M M B M M M M REDDOG RED DOG BKSH REDSH REDSH BKSH BRAN BRAN Whole Wheat Ash 1.54 Whole Wheat Ash 1.55 Break Flour Yield 25.5 Break Flour Yield

26 CUMULATIVE ASH Group ID ID0644 -lj,.- Alturas 0.55 '?f :J: CIJ 0.45 <C w 0.40 > I <C I ::J ::E 0.30 ::J CUMULATIVE STREAM % ALTURAS Cumulative Cumulative Cumulative Stream Yield, Ash Yield Ash Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash Bl M Bl M B Ml M M M1RD M1RD M1RD M B B B GR GR GR B M B M B M M M M M M M REDDOG RED DOG REDDOG BKSH BKSH BKSH REDSH REDSH REDSH BRAN BRAN BRAN Whole Wheat Ash 1.58 Whole Wheat Ash 1.55 Whole Wheat Ash 1.55 Brea k Flour Yield 33.2 Break Flour Yield 27.8 Break Flour Yield

27 CUMULATIVE ASH Group OR OR A - Stephens 0.55 '# J: rj) 0.45 «w > 0.40 ~ J :::l 0.30 ~ :::l ~~J,; _+-+-'T O o------~o===========~~--~.,+ --~ + ~_~-A ' CUMULATIVE STREAM % OR Stream Yield Ash Ml M Bl B MIRD GR B M M M REDDOG BKSH REDSH BRAN OR STEPHENS Cumulative Cumulative Cumulative Yield Ash Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash Ml M Bl Bl B MIRD M B MIRD M GR GR B B M M M M M M REDDOG REDDOG REDSH BKSH BKSH REDSH BRAN BRAN Whole Wheat Ash 1.15 Whole Wheat Ash 1.25 Whole Wheat Ash 1.17 Break Flour Yield 30.3 Break Flour Yield 28.7 Break Flour Yield

28 CUMULATIVE ASH Group D A -0- Brundage ?F 0.50 :::c CIJ 0.45 «w 0.40 > ~ J ::J :::: ::J u CUMULATIVE STREAM % ID A BRUNDAGE96 Cumulative Cumulative Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash M1RD B M M1RD B M B M GR B M GR B B M M M M M M REDDOG REDDOG BKSH BKSH REDSH REDSH BRAN BRAN N Whole Wheat Ash 1.27 Whole Wheat Ash 1.36 Break Flour Yield 32.2 Break Flour Yield

29 CUMULATIVE ASH Group KWOO6-0- Brundage '# :c (j) 0.45 <C w 0.40 >!;: J :::> 0.30 ~ :::> U ~ CUMULATIVE STREAM % KWOO6 BRUNDAGE96 Cumulative Cumulative Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash M M M1RD M1RD B B M B B M GR GR M B B M M M M M RED DOG REDDOG BKSH REDSH REDSH BKSH BRAN BRAN ~ Whole Wheat Ash 1.59 Whole Wheat Ash 1.48 Break Flour Yield 29.3 Break Flour Yield

30 -+- KW7003 CUMULATIVE ASH Group cfo! 0.50 :::a:: CJ) 0.45 «w > 0.40 ~ J :::J 0.30 ~ :::J CUMULATIVE STREAM % KW7003 Cumulative Stream Yield Ash Yield Ash M M1RD B B GR M M B M M REDDOG BKSH REDSH BRAN Whole Wheat Ash Break Flour Yield

31 CUMULATIVE ASH Group IDOGSa ::..- Darwin 0.55 ~ 0.50 J: CJ) 0.45 «w 0.40 > I «...J 0.35 :::> 0.30 ~ :::> U CUMULATIVE STREAM % ~ DARWIN Cumulative Cumulative Cumulative Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash M M1RD M M Ml M M1RD M M1RD Bl Bl B M B GR SO B M Bl GR GR M B B B M M M M M M REDDOG REDOOG REDDOG BKSH BKSH BKSH REDSH REDSH REDSH BRAN BRAN BRAN Whole Wheat Ash 1.32 Whole Wheat Ash 1.52 Whole Wheat Ash 1.26 Break Flour Yield 17.8 Break Flour Yield 18.7 Break Flour Yield

32 -+- SF W CUMULATIVE ASH Group '# /+ :I: CJ) c( W 0.40 i-~ > ~ J :J 0.30 ::2 :J CUMULATIVE STREAM % \0 N SJ W Cumulative Stream Yield Ash Yield Ash M1RD M M B M GR B M B M REDDOG BKSH REDSH BRAN Whole Wheat Ash 1.58 Break Flour Yield

33 CUMULATIVE ASH Group 10A - +- Bitterroot -0- 'Cataldo -ll- Skiles 0.55 # :c CI) 0.45 «w 0.40 > ~ J :::J 0.30 ~ :::J U CUMULATIVE STREAM % BITITERROOT CATALDO Cumulative Cumulative Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash Ml M Bl B M M M1RD M1RD GR B B GR B B M M M M M M REDDOG REDDOG BKSH BKSH REDSH REDSH BRAN BRAN SKILES 1,,0 N Cumulative Stream Yield Ash Yield Ash B M M1RD M B GR B M M M REDDOG BKSH REDSH BRAN Whole Wheat Ash 1.36 Whole Wheat Ash 1.59 Break Flour Yield 29.0 Break Flour Yield 28.0 Whole Wheat Ash Break Flour Yield

34 CUMULATIVE ASH Group 1 DB -+- ORCF Cara -i:j.- Xerp'ha 0.55 '# J: CIJ «0.45 w 0.40,,._A/V/+ > A-A.-.:& A-----A ~ 0.35 A-A- -o~...j ::> 0.30 ~ ::> ~ +-+- o+~~ CUMULATIVE STREAM % ~x/ A t- N ORCF102 CARA XERPHA Cumulative Cumulative Cumulative Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash Stream Yield Ash Yield Ash M B M B Ml M1RD M1RD B M M M B GR M1RD B B GR GR M B M B M B M M M M M M REDDOG REDDOG REDDOG BKSH REDSH REDSH REDSH BKSH BKSH BRAN BRAN BRAN Whole Wheat Ash 1.34 Whole Wheat Ash 1.24 Whole Wheat Ash 1.30 Break Flour Yield 26.9 Break Flour Yield 30.1 Break Flour Yield

35

36 2009 PNWWQC FGIS Grain Grade Olympia, Washington Sample Variety 1 DIVA 2 LOUISE Class SWS SWS Group 1 1 FGIS Grade Assessment HDWH/SWH SWH 3 BZ BZ6M SWS SWS 2 2 SWH SWH HDWH? 51D D ALTURAS SWS SWS SWS SWH SWH HDWH? SWH 80R R STEPHENS SWW SWW SWW SWH SWH SWH 00 M 11 ID A 12 BRUNDAGE96 SWW SWW 5 5 SWH SWH 13 KW BRUNDAGE96 SWW SWW 6 6 SWH SWH 15 KW7003 HWW 7 HDWH 16 ID DARWIN HWW HWW HWW HDWH HDWH HDWH 19 SJ W HWS 9 HDWH 28

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38 - ~ ~ P <ejrlldl<e-il:<j) JrlL /~- a;?'l~. ~ /J /J ~. ~.- -o... -""c..- ~~ Pacific Northwest Wheat Quality Council 2010 Hard Wheat Samples _..._ _. ~ _. - _ _. - ~ ~ - Flour- - Farinograph - - Bread _._-«-.-- _ ~.~... '".. _ KW 7003 HRW HWW IV \ UI Darwin HWW HWW SJ W HWS ~~

39 ~-~-,~ End-Product Evaluation Form Question #1 Question #2 Dough/Batter End-Product Sam Ie Variet Class Grou Ratin Liked/Disliked Comments Performance LikedlDisliked Comments 15 KW7003 HRW 7 3 Good absorption, but weak Slightly short mix time and low 4 farinograph stability. loaf volume HWW HWW UIDarwin HWW 8 5 -~~~ Good absorption. Very nice Farinograph curve. Good absorption. Average farinograph curve. Good absorption. Average farinograph curve Mixed well. Good loaf volume. Nice loaf of bread. Acce pta bl mix time. Acceptable loaf volume. Acceptabl mix time. Acceptable loaf volume. 19 SJ W HWS 9 2 Very high absorption. farin0!;j!aph. Poor 3 Ok mix time. Poor loaf volume. w o Sample Variety Class Group Overall Acceptability 15 KW7003 HRW 7 3 Question #3 Liked/Disliked Comments At this protein level, the sample was poor. Question #4 Mitigating Physical/Chemical Properties May have performed better if the protein would have been in the same range as other samples HWW 8 7 Scored the best quality overall HWW 8 5 Average quality, slightly lower than check due to the protein level. Definitely a Yellow color to the flour. This could be a negative attribute in some situations. Protein was much higher than a typical hard winter wheat flour. 18 UIDarwin HWW 8 6 Slightly better than average. 19 SJ W HWS 9 2 Poorest of the set. Really fell short on quality for 13.0 pro HWS. 30

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41 PNW WQC 2008 Crop Year End-Product Evaluation Form Page 1 How 10 Score Samples: Rate Samples in Question 1, 2 & 3 on 1-9 scale 5=usable average results. Question #4 provides additional space for comments, if appropriate. For Dough & End-Product score as is. Make allowances and ~djustments to score for questions 3 & Place laboratory data in tab below (preferred) or submit as separate file. Be sure and add company name to fil~.names please. I 1 poor 9 excellent 1 poor 9 excerent 1 poor 9 excellent L L ~ t,.o. ' <;!~ # Q:-'ti I:j~(j- ~ li "'~ <;)0.::1 liked/disliked ~mmel1\s L# ;j#/ Question #1 Question #2 Question #3 Question #4 >.cp';f<s' ",<!Ii d'~~ ~'l' <:/' rfj><f:'jci' 0~0 $'<ll~~~~..o~ ~rietl Sample# Product «-<:' Liked/Disliked Comments d' liked/disliked Comments WAS Good mix, normal doueh feel 7 Acceptable 7 Acceptable for application Flour MA",-equal. Slightly higher spread factor. equal louise 2 8 Good mix, normal dough feel 7 Acceptable 7 Acceptable for application FI~ur MAP equal, Slightly higher spread factor, equal BZ Gpod mix, normal dough feel 7 Acceptable 7 Acceptable for application Flour MAP equal, equal spread factor, equal to check BZ6M Dryer dough and more tearing 7 Acceptable 7 Acceptable for application Higher Pro ~9 5 6 Good mix, normal doueh feel 6 Acceptable 6 Not acceptable Alveograph resu~s ware very low, low pro:would not L ID Sticky dough 6 Acceptable 6 Acceptable for application lower spread than check, similar to what we would SE w- ALTURAS 7 8 Good mix, normal dough feel 8 Acceptable 8 Acceptable for application Higher Pro, middle spread factor OR Good mix, normal dough feel 7 Acceptable 7 Acceptable for application Similar to check. Similar alveograph and MAP, highe OR Good mix, normal dough feel 6 Acceptable 6 Acceptable for application Similar to check.slmllar alveograph, low pro, mid po STEPHENS 10 8 SlighJiy sticky dough 8 Acceptable 8 Acceptable for application Good spread ID A 11 8 Good mix, normal dough feel 8 Acceptable 8 Acceptable for application Equal to check all around BRUNDAGEOO 12 8 Good mix, normal dough feel 8 Acceptable 8 Acceptable for application Good overall characteristics KW Good mix, normal dough feel 8 Acceptable 8 Acceptable for application Equal to check, slighjiy lower pro BRUNDAGEOO 14 7 Good mix, normal dough feel 7 Acceptable 7 Acceptable for application Good overall characteristics,riw700.l 15 1 Dead dough 1 ~sedlnyven - Harsh texture 1 '!.ery low loaf volume No spring OjlenGraln Tough dough 3 Soft texture Very Creamy Int. 3 Strong Mix Open Grain Could use for strength No Elastictty 1 Collapsed in oven - Soft texture 1 Cre,ll"Y crumb No oven spring Open Grain DARWIN 18 2 Putty-like dough No extansibilily 2 Slighly tough at make-up 2 Very creamy low loaf volume Very creamy crumb color SJ W 19 2 Putty-like No elasticity_.. 3 Tough dough at make up 3 Slig htly harsh texture low volume Open grain Strong Dough BITTERROOT 20 8 Soft dough 7 Acceptable 7 Acceptable for application Comparable to 23 In all categories CATALDO 21 8 Good mix, normal dough feel 7 Acceptable 7 Acceptable for application Comparable to 22 in all catagories SKILES 22 8 Good mix, normal dough feel 7 Acceptable 7. Acceptable for application Comparable to 21 in all catagories ORCF102.~. 8 Good mix, normal dough feel 7 Acceptable 7 Acceptable for application Comparable to 20 in all catagories CARA 24 8 Soft dough 7 Acceptable 7 Acceptable for application Biggest spread in all groups, nice appearance. XERPHA 25 8 GOOctmix,!l.ormal dough feel 7 Acceptable 7 Acceptable for application Acceptable!Ii AOM_PNW End-Product Evaluation

42 ~ ADM Pacific Northwest Wheat Quality Council 2009 Hard Wheats Flour Faringgra~h Bake Smp Variety 15 KW DARWIN 19 5J Cis HRW HWW HWW HWW HWS Location HERMISTON ABERDEEN ABERDEEN ABERDEEN WESTBRED Moisture Ash Protein Falling Number Starch Damage Absorption Peak Stability MTI Absorption Mix Time Dough Make- Volume Condition Up Grain 2000 Dead Tough Open 2400 Tough Tough Open 2500 No Elastic 51 Tough Open 2600 Dead 51 Tough Open 2400 Putty Like Tough Open All doughs were putty-like.no elasticity,poor dough handling, and poor performance. Would not recommend use of any except for for strength purposes only. All had poor loaf volume. W N 32

43 w ~ ADM Pacific Northwest Wheat Quality Council 2009 SOFT WHEATS Flour Alveograllh Cookie Falling Silread _..... etv Cis Moisture Ash Protein Number P L W W H Factor 1 WA8090 SWS LOUISE SWS BZ SWS BZ6M SWS SWS SWS ALlURAS SWS OR SWW OR SWW STEPHENS SWW A SWW BRUNDAGE96 SWW KW006 SWW BRUNDAGE96 SWW BmERROOT SWW CATALDO SWS SKILES SWW ORCFl02 SWW CARA CLUB XERPHA SWW

44

45 PNW WQC 2008 Crop Year End Product Evaluation Form Page 1 How to SooreSamples: IRate Samples in Question 1, 2 & 3 on 1 9 scale 5=usable average results. Question #4 provides additional space for comments, if appropriate. For Dough & End Product score as is. Make allowances and adjustments to score for Questions 3 & 4. Place laboratory data in tab below (preferred) or submit as separate file. + --ji=be,sure and add company name to file names please. 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent LQueStiOntl1 7 LQuestlont12 '#~'" Quesfiontl3 ~ 7jQuestioni14 ",(? ~~ ~$~ #~~# ~ ~ ~ ~ #~~ ~<f.l.",<1' k~ of' Variety Samele# Product 4<f; I Comments «Y LikediDisllkedComments ~lkedidl'likedcomments -Ii' ~ ~< "A~ni>n,.c,,}dL'{"..;' SV>'S,.;, :\;;.~15':.::~ drt;..,,:;:.,.\.;.::<"':(".. \,c S:,)!liioi:t" '.,.;, "";,,.:;:... :.' ::; r..."...:.,.;".;:.:. l(luise:,(,:),,:',12', ~:,~ SWS/ [;cw";':" Ei?":':"16k". :"::.ij~,:',,~; :;::,' 8';}:",'!gb6~:::'.'..'...;. ". ',i ;.. "".,. <,'::'.:;' 'r.,'>. c:.;/",.::'.' " ;:'( : >i..:;:: B SWS 6 dense 8!good BZ6MO& SWS 5 dry 5 poor crust ' ;.,' i j ;' 5":::S;:.:; sws,0 t :i::,:,: 6; :~:;' I ;:/.. ':: ":;.,.,.;:i'.',~'a '.:,'. 7'; r~rde;~~read< j...,:.,;,..., 'r., viliv.aoo.isdn.acuc: :. :.,"..,., :.;::X i:.< ";',"' Low SRC. water and lactic 1Db644'~":':' \," s'" :i< sws:;:,;,n.". 5,; drv:' ~",;.',~ i,.c:'. < ;;;':" 5 :.::'" S.MU'.;;!;;, :.'..., 'e'..,.::...;,.:".,... ".!.,;-..,:,.:,:,,,":. ALTURAS '" "7 sws"»> 6.,:.'... C.:'.> :.',5 poor~ru'i.'...:.:...1.:,.. : '...' ±:.:..J OR SWW 6 7 0R SWW 5 slightly tacky 6 large spread. nl~el,;rust.jvery good spread! ISRC 5117 Higher than control STEPHENS 10 SWW 6!yellow 7 sllgh~y small IDliS:1901M.'; 11.:. ' S'WW : " 5...' dnimd~nowr<'.: 6 la'r~esbre9d'. '.,r.lveiv~;;;;<1 ~~rtiaat.~... ". :'..., BR'UNDAGE96\' 12::. sww': 9 '.' nl~e: '... '.:.,.> 6 sjlahtfv'sinall<.' "'1'" I,;.) KWOO6 13 SWW 5 dry 7 small and pale, good crust.;:.. 3RUNDAGE96 14 SWW 7 6 slightly small ~ !Q.Q!!2 ~ SJ W BITTERROOT CATALDO SKILES ORCF102 CARA XERPHA 15 HWW 4 pliable, sligthly tacky. weak 3 small volumes and poor tolerance 13 lwell below accer>!l!ble but Is a lower protein 16 HWW 6,good but yellow 5 open grain and very yellow crumb 4 would be OK functionally. but yellow crumb is unacceptable 17 HWW 4 weak and tacky 4 Ipoor tolerance and grain 3 not acceptable for this protein level 18 HWW 5 soft 5 small volumes and poor tolerance 5 OK grain and handling but small 19 HWS 4 weak 4 small volumes and poor tolerance 3 lpoor for Ihis protein level and spling wheat standards o ISWW 17 10K Is Igood 21 SWS 5 soft and tacky Igood 22 SWW 5 tacky algood IVery good spread! 23 SWW 5 slightly tacky 7 Ismail 24 CLUB 6 OK 6 Ilarge spread, yellow Very Qood spread! 25 SWW 6 OK 6 Ilarge spread. good crust Low SRC. low water, high lactic Low SRC. all parameters I PNW Horizon Final End-Product and SRC Evaluation Dec

46 ~ U'I Comment: Cookie Spread at 9+ is very good. -- Can always make a cookie with Less Spread / More Height; with formula and oven variations. -- Must add other ingredients to make cookie with More Spread/ Less Height. 35

47

48 CEAEALFOOD ESSO 220 W. 30th Street - Ogden, Utah PNW-WQC 2009 CROP YEAR COLLABORATIVE Hard Wheat Samples. W 0'1 Samp Dough # Score 0015 KW7003 I HRW I65.4J J J Bake Method: SDS Dough Comment: Developed Evaluation/Comments: Very open, very irregular, harsh grain, very low volume HWW Bake Method: SDS Dough Comment: Slack Evaluation/Comments: Very yellow colored, open, very irregular, harsh grain, low volume HWW ' , Bake Method: SDS Dough Comment: Developed Evaluation/Com ments: Open, irregular, thick walled, harsh ~rain, extremely low volume IDARWIN 1 HWW I Bake Method: SDS Dough Comment: Slack Evaluation/Comments: Very open, very irregular, harsh grain, very low volume. Flour Analyses Farinograph Bake Mix Variety I Class I TW I FN Mst 1 Pro I Ash Abs I Arr 1 Pk I MTI 1 Stab Abs Time 0019 SJ W 1 HWS I 6.0 I ~ 9L2.5 Bake Method: Dough Comment: Evaluation/Comments: SDS Bucky Slightly open, Slightly irregular, coarse grain, average volume VollCollGrnlTxtlExt I 5 I I 5 36

49 CElEALFOOD PNW WQC 2009 CROP YEAR COLLABORATIVE Soft Wheat Samples Samp # W. 30th Street - Ogden, Utah I Class 1 TW Flour Analyses Farinograph Variety FN I Mst I Pro I Ash Abs I Arr 1 Peak I MTI I Stab WAS090 1 SWS I i I 1.0 I 4.9 I 40 I 10.0 Evaluation/comments Good test weight, low absorption 0002 LOUISE 1 SWS J 12.2 I 9.75 J J Evaluation/comments Good test weight, low absorption 0003 BZ I SWS I 12.2 I 8.25 I I 1.3 I 2.5 I 95 I 4.0 Evaluation/comments Good test weight, good absorption, slighlty low protein 0004 BZ6M SWS J J 13.1 I 9.70 I J 2.5 J Evaluation/comments Good test weight, very ~ absorption 0005 ID0599 I SWS I I 2.5 I 95 I 4.8 I Evaluation/comments Low protein, very low absorption! 0006 ID0644 I SWS I I 6.0 Evaluation/comments Average test weight, good protein, and absorption 0007 ALTURAS 1 SWS J J I 1.5 I I 5.5 Evaluation/comments Average test weight, slightly hi protein, low absorption I Evaluation/comments Good test weight, low protein and absorption OR I SWW I I R I SWW I 12.9 I J Evaluation/comments Low protein, very low absorption 0010 ISTEPHENS 1 SWW I I 2.6 Evaluation/comments Low protein, and absorption 0011 ID A I SWW I I 110J 2.8 Evaluation/comments Good test weight, low absorption 0012 BRUNDAGE96 1 SWW J J 8.80 J i I 4.3 Evaluation/comments Very good test weight, average protein and slightly low absorption I Excellent test weight, low protein 0013 IKWOO6 I SWW I I 85 J 2.5 Evaluation/com ments 0014 BRUNDAGE96 I SWW I I 3.0 Evaluation/comments Low protein and absorption 0020 BITTEROOT 1 SWW I 8.40 I I I 3.8 Evaluation/comments Fair overall 0021 CATALDO I SWS I J 1.3 I 3.8 J 50 I 8.8 Evaluation/comments Good test weight, low absorption 0022 SKILES J SWW J J I 7.2 Evaluation/comments Good test weight, low absorption 0023 ORCF102 1 SWW i 8.50 I I 2.4 I 70 J 4.8 Evaluation/comments Good test weight, slightly low absorption 0024 CARA I CLUB I 12.8 i J Evaluation/comments Good test weight very low absorption 0025 XERPHA J SWW J I 5.0 Evaluation/comments Good test weight, low protein 37

50

51 PNW WQC 2008 Crop Year End-Product Evaluation Form Page 1 How 10 Score Samples: Rate Samples in Question 1, 2 & 3 on 1-9 scale 5=usable average results. Question #4 provides additional space for comments, if appropriate. For Dough & End-Product score as is. Make allowances and adjustments to score for questions 3 & 4. T Place laboratory data in tab below (preferred) or submit as separate file. Be sure and add company name to.!i!e. names please. w 00 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Question #1 Question #2 Question #3 Questionft4 L L ~<:O!f~ </0 fi:i.,.fj} IQI$' 'bb,v(; (;,<:1 f» -s,6', fo ~ 9."rs ~'?',,<:0 r!ji ~0 ~ 0{6 W '>l 0 Variety Sampla# Product <:i's Liked/Disliked Comments x,,<:;1::1 Liked/Disliked Comments d' Liked/Disliked Comments.$"...s«,<:!-"""'«"O"'l WA Cookie LOUISE 2 Cookie BZ604-oo2 3 Cookie 5 slightiy dry/stiff dough 3 3 BZ6M06-1oo1 4 Cookie 5 dry. stiff doug h Cookie Cookie 6 slightly dry dough 2 2 ~UR,AS 7 Cookie OR Cookie 7 bright yellow dough color 5 5 L~ /.&(J>~~0 ~0395_ 9 Cookie 7 bright yellow dough color._ STEPHENS 10 Cookie 7 bright yellow dough color 4 4 ID A 11 Cookie BRUNDAGE96 12 Cookie KWOO6 13 Cookie 6 slightly dry doll!1.h 3 3 BRUNDAGE96 14 Cookie Good Interals, bu1 poor crumb KW Bread 4 Poor Mix Time 3 strength 3 Lowprotein _ Bread Bread DARWIN 18 Bread Poor volume expression; weak crumb SJ W 19 Bread 9 3 strength BITTERROOT 20 Cookie CATALDO 21 Cookie 7 whi.te dough color 5 5' SKILES 22 Cookie 7 white dough color 6 6 ~2_ 23 Cookie CAM 24 Cookie 5 slightly wet dough 7 7 XERPHA 25 Cookie 7 bright white dough color 5 5 ConAgra Mills End-Product Evaluation

52 --- w 1,0 SRC SRC SRC Cookie Cookie Cookie Cookie Bake Sample Description Mst Ash Pro Water Lactic SRCCarb Sucrose Width Thick Ratio Comment 0001 SWS WAS090 PULLMAN KIM KIDWELL SWS LOUISE PULLMAN KIM KIDWELL slightly 0003 SWS BZ BOZEMAN DALE CLARK dry/stiff dough 0004 SWS Bl6M BOZEMAN DALE CLARK dry. stiff 0005 SWS ABERDEEN JIANLI CHEN SWS ABERDEEN JIANLI CHEN slightly dry 0007 SWS ALTURAS ABERDEEN JIANLI CHEN bright,.ellow 0008 SWW 0R PENDLETON JIM PETERSON dough color bright,.ellow 0009 SWW OR PENDLETON JIM PETERSON dough color bright,.ellow 0010 SWW STEPHENS PENDLETON JIM PETERSON dough color 0011 SWW ID A MOSCOW BOB ZEMETRA SWW BRUNDAGE96 MOSCOW BOB ZEMETRA SWW KW006 HERMISTON MAT KOLDING slightlvdry 0014 SWW BRUNDAGE96 HERMISTON MAT KOLDING SWW BITTEROOT BLEND OVA SWS CATALDO BLEND OVA white dough 0022 SWW SKILES BLEND OVA white dough 0023 SWW ORCF102 BLEND OVA CLUB CARA BLEND OVA slightlywet 0025 sww XERPHA BLEND OVA bright white _] ~ dough color SRC SRC SRC Proof Bake Vol Sample Description Mst Ash Pro Water Lactic SRCCarb Sucrose Time BakeAbs Mix Bake Vol Comment 0015 HRW KW7003 HERMISTON MAT KOLDING (WFN 464) peor 0016 HWW ABERDEEN JIANLI CHEN (WFN 370) acceptable 0017 HWW OD0660 ABERDEEN JIANLI CHEN (WFN 423) low 0018 HWW DARWIN ABERDEEN JIANLI CHEN IWFN 370) low 0019J-iWS SJQ08-203W WESTBRED DALE CLARK IWFN 339) low 39 CcIlAy6.

53 --- Dough Dough Dough Dough Handling Handling Dough Handling Dough Handling Dough External External Internal Sponge Sponge Handling Mix Handling Cut Handling Total Total Color Internal Color Samole Descriotion. (5) Comment Mix (20) Comment Cut (20) Comment Total (45) (10) Comment (10) Comment insufficient, slightly slightly cream}dbright( 0015 HRW KW7003 HERMISTON MAT KOLDING (WFN 464) 3 dry, bold 113 aood 18 good 39 6 raaaed 10 unbleached) 0016 HWW ABERDEEN JIANLI CHEN (WFN 370) 4 bold 17 slightly dead 18 good 39 8 slightly ragged, slightly uneven 7 very creamy( unble ached slightly slightly creamylbright( 0017 HWW ABERDEEN JIANLI CHEN (WFN 423) 5 dry, bold+ 18 good 17 gassy 40 9 aood 10 unbleached) 0018 HWW DARWIN ABERDEEN JIANLI CHEN (WFN 370) 4 bold 18 good 18 good 40 9 Slightly ragged 7 slightly creamylbright I(unbleached) insufficient, very slightly slight creamy 0019 HWS SJ W WESTBRED DALE CLARK (WFN 339) 4 slightly dry 18 good 18 good 40 6 capping 9 ( unbleached) "'" o Internal Grain (15) Internal Grain Comment Internal Bodv(10) Internal Body Comment Internal Texture (10) Internal Texture Comment Internal Total (45) Wiggle Sample Description slightly 0015 HRW KW7003 HERMISTON MAT KOLDING (WFN 464) 13 good 10 very good 8 harsh 41 SHORT slightly open, slightly 0016 HWW ABERDEEN JIANLI CHEN (WFN 370) 10 irregular 9 aood g aood 35 MEDIUM open, 0017 HWW ABERDEEN JIANLI CHEN (WFN 423) 7 irregular 9 good 9 oood 35 LONG 0 84 slightly 0018 HWW DARWIN ABERDEEN JIANLI CHEN (WFN 370) 11 ooen 10 veryaood 10 silkv 38 LONG 0 87 slightly open, slightly round, slightly 0019 HWS SJ W WESTBRED DALE CLARK (WFN 339) 9 irregular 9 good 9 good 36 MEDIUM Wiggle Value Sponge and Dough Total (100) I 40

54

55 o u CI) - ~

56 ----~ PNW WQC 2008 Crop Year End-Product Evaluation Form Page 1 How to Score Samples: Rate Samples in Question 1, 2 &3 on 1-9 scale 5=usable average results. Question #4 provides additional space for comments, if appropriate. For Dough & End-Product score as is. Make allowances and adjustments to score for questions 3 &4. Place laboratory data in tab below (preferred) or submit as separate file. Be sure and add company name to file names please I poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent r Queslion#1 Queslion#2 Question ti3 Question # L L J:-O(!:' #. #,~IQ (;-q, # #~ ~-:'b-c; ~~ J#~ *'~ ;c,<::-~!!j>~~,;,,<:8.~ ~ Variety Sample# Product <J' UkediJ)Islikta(j Comments «,"'_!iked/[)~iked Comments 0"'#LikedlDisliked Comments ~~~q,<@ ~- / ~# / 1 9 Best of Show Low absorption, extensive amen LOUISE 21-- f Best of Show Low absorption. extensive gluten BZ ~ --- ~f Too hard and full ofjltlrltosal1s Too hard amtfullofpen1xlsans.... Too high in pen1xlsans.low In BZ6M06-1OO1 4 4 Worst oflile group gluten for cookies &crackers. I Best of new varieties Too low gluten, but f 5 2nd Wost of the group decent gluten but still1xlo weak. nice functional profile --~ ~ ~\LTURAS 7 8 Next Best of Show Good OveraU profilel Good Overall profile for cookies,a little light In gluten for OR Sli911U~w in Gluten crackers GO()d Overall profile for cookies,a lithe light in gluten for OR ~ SlighUy low in Gluten crackers. STEPHENS 10 5 Low in Gluten Potential cookie &cracker production Good Overall profile for cookies,a lithe light In gluten for ~A Slightiy low in Gluten crackers Good OVerall profile for cookies,a lithe light in gluten for ~ljnoa<3.e~ 12 r " SIiJ!t1ti), low in Gluten... - crackers _... Appears 1Xl be hard. yet now KW Only good for cakes..m un_mu gluten. Worst of show! Art arfl Better for cakes, maybe cookies. Too Nice balanced-profile for BRUNOAGE Low in glute.ll cookies &crackers BITTERROOT 20 8 Nice bah31lced profile good generic soft wheat- --- Best allaround I this set due to Nice high gluten potential, while low higher gluten for cracker ~LDO 9 water absorption produciton -.. ~ SKILES 22 8 Nice bala l1 ced profile ~.~ene.ric:_~ofi.wheat- good generic soft wheat-slightly ORQ102.. ~ Nice balanced profile low in gluten for crackel!._ Excellent fo,-cikes':':ioo weak for CARA coo~iesto_li~e straight Nice Club Too hard. high in pentosans with now Appears 1Xl be hard. yet now XERPHA luten. Not an acceptable wheat Igluten. Worst of show! Ar! arfl Nabisco End-Product Evaluation 2009.xls 41

57 2009 KRAFT NABISCO TOLEDO FLOUR MILL PACIFIC NORTHWEST WHEAT QUALITY COUNCIL COLLABORATIVE BAKING TEST SAMPLE. VARIETY CLASS MOISTURE PROTEIN 14%MB ASH 14% MB P ALVEO L W SOLVENT RETENTION CAPACITY (SRC) WATER" Na2C03** SUCROSE*** LACTIC ACID fs 1 WA8090 SWS LOUISE SWS BZ SWS BZ6M SWS ID0599 SWS ID0644 SWS ALTURAS SWS OR SWW OR SWW STEPHENS SWW ID A SWW BRUNDAGE96 SWW KW006 SWW BRUNDAGE96 SWW BITTERROOT SWW CATALDO SWS SKILES SWW ORCF102 SWW CARA CLUB XERPHA SWW

58 CONTINENTAL MILLS Krusteaz, Continental Mills Seattle, Washington

59 PNW WQC 2006 Crop Year End-Product Evaluation Form Page 1 Rate Samples in Question 1, 2 & 3 on 1-9 scale 5=usable average results. Question #4 provides additional space for comments, if appropriate. Place laboratory data in tabllellow (preferred}~or submit as separate file, i- 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Question #1 Question #2 Question #3 Question #4 L L!l><:' 2>, -o~ ~'Ii..!if> ~~ ().'< ~ (Ji 0~ #'?:,os ~0 "".;;,<c'lf 9,\0 i;::~,~o.,~0"" ~'Ii ~ ':f! ~ Sample# Product <;;l'~ Uked/Disliked Comments ~<:' Liked/Disliked Comments 0.:,,0 Liked/Disliked Comments.$,'~q~...<Oq<$! 1 WA8090 (SWS) S Good batter viscosity S Good height, good cell structure, S Good texture and appearance 2 LOUISE (SWS) - L~ ~ p' / 3 8Z (SWS) 7 Good batter viscosity 4 Low height, wet and gummy texture 4 No target pancakes, sticky, gummy texture Variety could be blended, 4 BZ6M (SWS) 5 SlighOy thick batter 4 Good height, but poor cell structure 4 No target pancakes, gummy texture, Variety could be blended, (SWS) (SWS) S Good batter viscosity S Excellent height, slighlty dense texture, S Better than check. Very good overall. 7 ALTURAS (SWS) S Good batter viscosity 7 Good height, a bit wet, but no gummy, 7 Slightly tough and chewy, but good overall.j::..: OR (SWW) 6 Acceptable batter viscosity 7 Good height, Good texture. 7 Showed well in pancakes VJ, OR (SWW) 5 Slightly runny batter 4 Low height. OK texture, chewier than check, 5 No target pancakes, but acceptable, Variety could be blended. 10 STEPHENS (SWW) 8 Good batter viscosity 7 Good height. Good texture, S Showed well in pancakes ~- r--~~- ~- ~~ - 11 J A(SWWt 5 Slightly runny~ batter 4 Low height. A bit chewy and gummy, 4 No target pancakes, Variety could be blended, 12 BRUNOAGE96 (SWW) 8 Good batter viscosity 5 Low height. A bit chewy and gummy, 5 No target pancakes, but good viscosity. Variety could be blended, ~ KW006(SWW) 4 Runny batter 4 Low height, holes through pancake 4 Scalloped edges, gummy taxture Variety could be blended, I 14 8RUNDAGE96 (SWW) 5 Slightly runny batter 7 Good height, holes through pancake 5 Wet, slightly gummy texture Variety could be blended. ~~~- 15 KW7003 (HWW) 6 Relatively low height, Good texture 6 Slightly liked appearance, acceptable texture (HWW) 7 Good height, Good texture 7 Moderately liked appearance, acceptable texture (HWW) 7 Excellent height. Good texture 7 Moderately liked appearance. slightly yellow crumb 18 DARWIN (HWW) 7 Good height. Good texture 7 Moderately liked appearance, acceptable texture 19 SJ W (HWS) 6 Relatively low height, Good texture 6 Slightly like appearance. flat flavor Continental Mills Inc End-Product Evaluation

60 Continental Mills Form Sample Variety Group Class ph Protein Ash Bostwick (cm) Height (in) Diameter (in) em in in 1 WA SWS , 2 LOUISE 1 SWS BZ SWS BZ6M SWS I:.. -I: SWS SWS ALTURAS 3 SWS OR SWW I 9 OR SWW STEPHENS 4 SWW , 11 J A 5 SWW BRUNOAGE96 5 SWW

61 PNW Hard Wheat (Bread Machine) Continental Mills Form Sample Variety Group Class Falling No Protein Ash Height Dome Sides Cells Aroma Flavor Texture Overall 15 KW HWW HWW HWW DARWIN 8 HWW SJ908~203W _._ ~ HWS j::.. VI 45

62

63 Roman Meal PNW 2009 Flour Samples for Breadbaking Quality Sample Variety! Class Flour Mixograph 1 Lb Sponge & Dough Bread Pro. Moist. Abs. Mix. Abs. Mix. Vol. No. Name % % % Min % Min cc RM Control ADM Com. C : / PNW-0015 KW7003 HWW : / ~NW HWW : \ rnw HWW : / PNW-0018 Darwin HWW : PNW J W HWS : a Crumb score S = Standard, U = Unsatisfactory, Q = Questionable b Color score ranked from 1-10, 10 =very white and 1 =very colored (yellow or gray, etc.) C Commercially available bread baking flour with protein +/- 0.3% Crumb Color Score a Score b S 9 U 7 Q+ 4 Q 5 S-Q 6 Q-S 8 46

64 01/04/ :09 IFAX -+ Steve Buckholdt raj

65

66

67 PNW WQC 2009 Crop Year End-Product Evaluation Form Page 1 11 poor 9 excellent 11 poor 9 excellent 11 poor 9 excellent 1 I SYr1!l~enta Question #1 Question If2 Ouestion#3 Question #4 L h& L ~ L ~ ~~0 #'()o> ~~ # ~~.~ ~~0"~ *'~ ~ ~~ 0(!! ~ "c'p 0~ Variety Sample# Product (:l$!-ikedjj:lisliked Com merts «,,<::' Liked/Disliked Com ments o.s. Like!lJl)isliked Comments $'($Q5"...ra~~o<;/ WAS090 1 Cookie LOUISE 2 Cookie Z604-oo2 3 Cookie PoorSRC's BZ6M Cookie 6 1 Small diameter and vpoor TG 1?SRC Cookie VgoodSRC's Cookie 6 5 Small diameter 5 ALTURAS 7 Cookie 5 SlighHy sticky 5 Small diameter 5 OR Cookie 6 3 Small diameter and vpoor TG 3 0R Cookie 6 5 Good diameter 5 STEPHENS 10 Cookie 6 6 Small diameter, good TG 6 ~~ / A 11 Cookie 5 SlighUy sticky 5 Not as good as check 5 similar SRC to check ---- BRUNOAGE96 12 Cookie 6 7 N Ice cookie 7 Like Check better ".W Cookie Equal to check 3 ~ ;0 RUNOAGE96 14 Cookie Too small to get a good look at Low protein effected overall KW7oo3 15 Bread 2 Weak 4 crumb 3.5 Short mixer, weaker quality Broke on wrong side, very yellow Bread 3 Weaker 3 color 4 Worried about color Good mixiograph Short mlxtime and low mixing ID Bread 1 Very weak and sticky 5 Good loaf volume 4 Cannot overmix tolerance Good loaf volume. but poor crumb DARWIN 18 Bread 2 Weak 3 grain 3 Worse grain score of series Short mixlime SJ W 19 Bread 5 Acceptable 4 Good crumb color 4 Good loaf of bread for short mix Good protein BITTERROOT 20 Cookie 6 5 Average cookie 5 CATALDO 21 Cookie 6 3 poor tg 3 SKlLES 22 Cookie 6 5 Average cookie 5 ORCF102 " ~ CARA 24 Cookie 6 7 Best cookie ofjlrp 7 VgoodSRC's XERPHA 25 Cookie , -~~- -~ ~--- AgirproPNWEnd..product Eval

68 Syngenta Lab Data Lab FlrPro Fir Pk Mixo Bake Bake Pred Pred SRC SRC- No Class Variety as is %M Time PkHt Tol Absor TR Cdiam TGrain Abs MixTime Loaf Grain Tex Color Loaf LoafDiff H2O SRC-LA SRC-SC SUC 9=exc 9=exc 9=exc 9=exc 9=exc 1 sws WA sws LOUISE SWS BZ sws BZ6M sws I. 6 sws sws ALTURAS sww OR sww OR sww STEPHENS sww A sww BRUNDAGE ~~ 13 sww KW ~ $WW BRUNDAGE ~.J,l''V KW r-\o - 16 ~ V HWW i 18 HWW DARWIN HWS SJ W sww BITTERROOT sws CATALDO : sww SKILES sww ORCF CLUB CARA sww XERPHA ~ 49

69 CALWQL California Wheat Quality Laboratory Woodland, California

70 California Wheat Commission 1 poor 9 excellent Question #1 ~~~ ~'Ii ~ Variet' <:;)~ liked/disliked Comments KW DARWIN 9 SJ poor 9 excellent 1 poor 9 excellent Question #2 Question #3 (,0 r ' ~,f&<$', o~i,)<!} 'vj"~<f Liked/Disliked Liked/Disliked Comments Comments Question #4 protein low, bread volume low,good dough handling good dough handling, excellent bread volume /yellow bread crumb good dough handling, excellent bread volume /yellow bread crumb good dough handling, excellent bread volume /yellow bread crumb ood douoh handling, veryoood bread volume U'I o 50

71 MSUWQL Montana State University Wheat Quality Laboratory Bozeman, Montana

72 PNW WQC 2009 Crop Year End-Product Evaluation Form Page 1 How to Score Samples: Rate Samples in Question 1,2 & 3 on 1-9 scale 5-usable average results. Question #4 provides additional space for comments,il~priate. For Dough & End-ProductscQre as is. Make allowances al1<ladjustments to score for questions 3 & 4. Place laboratory data in tab below (preferred) or submit as separate file. Be sure and add company name to file names please. I I 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Question #1 Questiontf2. Question #3 Question It4 L L ~c~ Il>'" ~ ~~ ~~ ~.q; ~v c,o ~0 1:>v(} 'It <#,&-<f' ~!;f' I$~O &,f:.<>"il~0",,($ 0<!i!Ii ;,: '" Variety Sample# Product '0 0 Liked/Disliked Comments «Y' Liked/Disliked Comments d- Liked/Disliked Comments #<:$~'<)o~~~0~ WA cookle Both parameters TGS & Spread were nice. Better than Check. L~ ;j~ / LOUISE 2 cookie Pretty nice spread but TGS could improve. BZ cookie Better than # 4. BZ6M cookie TGS Very Poor No Spread cookle Very nice. Good spread & TGS. Better than check cookie Check better than experimental line. Could have better spread & TGS. ALTURAS 7 cookie Acceptable spread. TGS could improve. 0R cookie Liked slightly better than check. OR cookie Nice spread & TGS. Best of all tlvee. which includes the check. STc...HENS 10 cookie Spread acceptable. TGS could improve. "'VI It_ 4901A 11 cookle Excellent spread. TGS could improve. Better than check. Bh",..L>AGE96 12 COOkie Spread acceptable. TGS could improve. KW cookie Pretty good spread. TGS okay. Liked slightly better than check. BRUNDAGE96 14 cookie Spread acceptable. TGS a little less than average. Noodle Dallal KW bread & noodle 4.9 short mix time 4.0 low H20 Abs. & low volume 4 cell structure slightly open bread & noodle 5.8 good elastlchy, didn't pick up complete 7.3 decent H20 Abs., good volume 8 Ig. B&S, nice sym.. nice protein draw bread & noodle nice DARWIN 18 bread & noodle nice loaf 8.89' SJ W 19 bread & noodle 6.0 handled nice 5.2 good H20 absorption 6 volume acceptable BITIERROOT 20 cookie Spread & TGS are nice. Mix average. CATALDO 21 cookie Good spread. Somewhat nicer TGS. SKILES 22 cookie Good spread. TGS a little less than average. ORCF cookie Spread acceptable. but could be beher. TGS could improve. CARA 24 cookie Best cookie of the OVA samples. Good spread & TGS. XERPHA 25 cookie ---..l-l Nice spread. TGS could improve. ~ MSU End-Product Evaluation 2009 (2) 51

73 Montana State University Bread, Noodle & Cookie Data BREAD 16 ID0658 JIANLI CHEN HWW MH ID0660 JIANLI CHEN HWW MH DARWIN JIANLI CHEN HWW H MH NOODLES VI N SAMPLE 15 KW7003 MAT JIANLI JIANLI 18 DARWIN JIANLI 19 SJ DALE KOLDING CHEN CHEN CHEN CLARK I c 1: ~ ẹ. ;:) 0.c 0 1i!! ~. ~ Q... :::I ~ 0 'til «co Noodle Color 'i 0 iii 'iii m ~ c. >. 1: c QI QI.~ ;:) l!!.. ;:) ai Q. e. ;:) c.c.c i!1i... 0 N 'til 'til 'til :a...i '(It I iii >. QI ;:) iii -;: ;:) 0.c i!1i 1i! :a ~ ~.c 0- ~ :is 19 I/) «...I 5 0.c i!1i ~ U I/).! " c E 0 1i! II) :I c '61 C c It c E 0 1; II) m c.~ en QI.c < c Texture Profile Analysis 's.5 c c 's 0 E It) 's 's 1; 0 It) 1; 0 II) 1i! 1i! 1i! II) II) m en II) QI c en en C iii QI QI ~ m lc c.5 > en c en 'iii QI.~ c QI.c 'E.c co.c : "a 0 ::t 0 I/) c c E It)... co fi c QI > 'iii QI.c : c 's It) 1i! en ~ c 'E co ::t c 's It) 1i!!II c 1.c COOKIES SAMPLE SPREAD TOP GRAIN 1 WA8090 KIM KIDWELL LOUISE KIM KIDWELL BZ604-00~ DALE CLARK BZ6M06-1 DALE CLARK ID0599 JIANLI CHEN JIANLI CHEN ALTURAS JIANLI CHEN OR JIM PETERSC OR JIM PETERSC STEPHEN JIM PETERSC SAMPLE SPREAD TOP GRAIN ZEMETRA MOSCOW BRUNDAC ZEMETRA MOSCOW KW006 KOLDING HERMISTON BRUNDACKOLDING HERMISTON BITTERROOT BLEND'SWW CATALDO BLEND SWS SKILES BLEND SWW 10 8) ORCF102 BLEND SWW CARA BLEND CLUB XERPHA BLEND SWW Montana State University 2009

74

75 PNW WQC 2008 Crop Year End-Product Evaluation Form Page 1 How to Score Samples: Rate Samples in Question 1,2 & 3 on 1-9 scale 5-usable average results. Question #4 provides additional space for comments, if appropriate. For Dough & End-Product score as is. Make allowances and adjustments to score for questions 3 & 4. Place laboratory data in tab below (preferred) or submit as separate file. University of Idaho 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Question #1 Question #2 Question #3 Question #4 L L ~&-~ ~<:' 0 q0 ~,'/j If <P l:i~& ",<Y' ~0 ~ :s:-~ 9,\0 -s,.'?" ;:,<:-~ ~()i/o, 8 ~ i$-g 0 0~ Variety Sample# Product <:)0 LikedlDisliked Comments «/' LikedlDisliked Comments O..'i. LikedlDisliked Comments $($q"<:-"'q\o~ WAB similar to the check good water SRC values L~ ~p / LOUISE 2 5 similar to the experimental BZ small diameter 2 Both in this set have poor BZ6M very small diameter 2 SRC values / best of the set of 3 5 low LA src,/owest protein ID low lactic acid src ALTURAS OR this set has higher water SRC OR VI PHENS ~. '64901A BRUNDAGE KW low cookie spread 3 low protein/lactic acid/spread BRUNDAGE diff. than 896 #12,low FN? KWlOO good mixo, poor dough feel,short mixe 3 3 low protein but good vol/pro best mixo of the set of liked best of the set of DARWIN SJ90B-203W 19 short mix time 3 lower than expected loaf volume 3 low vol/unit ofprotein BITTERROOT 20 5 higher water src CATALDO 21 5 SKILES 22 5 ORCF hig her water src CARA 24 5 XERPHA 25 5 highest skht hrd of set University of Idaho PNWQC End-Product Evaluation

76 VI ~ University ofidaho Entry Variety 1 WA LOUISE 3 BZ BZ6M ALTURAS 8 OR OR STEPHENS A 12 BRUNDAGE96 13 KW BRUNDAGE96 15 KW DARWIN 19 SJ W 20 BITTERROOT 21 CATALDO 22 SKILES 23 ORCF CARA 25 XERPHA Class SWS SWS SWS SWS SWS SWS SWS SWW SWW SWW SWW SWW SWW SWW HWW HWW HWW HWW HWS SWW SWS SWW SWW CLB SWW Flour Mixo Mixo Mixo Protein Peak Height Tolerance min. em degrees Mixo Mixing Dough Loaf Absorption Time Strength Volume % min. 1_8 1 cc I I 11 =weak, 8=very strong 54 Univ of Idaho mixo_ bread bake

77 University ofidaho Flour 24 hour noodle dough color RVA(cP) ~ Entry Variety Class Protein LO ao bo L24 a24 b24 Ldiff Peak 1 Trough1 Breakdown FinalVisc Setback PeakTlme PastingTemp 1 WAB090 SWS LOUISE SWS BZ SWS BZ6M SWS SWS SWS ALTURAS SWS R SWW R SWW STEPHENS SWW A SWW BRUNOAGE96 SWW !(w006 SWW L14 BRUNOAGE96 SWW KW7003 HWW V\ V\ HWW HWW ARWIN HWW ISJ W HWS CATALOO SWS SKILES SWW ORCF102 SWW CARA CLB XERPHA SWW Univ of Idaho noodle_rva 55

78 I.Il 0\ University ofidaho Entry Variety Mkt. Class 1 WA8090 SWS 2 LOUISE SWS 3 BZ SWS 4 Bz6M06~1 001 SWS 5 ID0599 SWS 6 ID0644 SWS 7 ALTURAS SWS 8 OR SWW 9 0R SwW 10 STEPHENS SWW 11 ID A SWW 12 BRUNDAGE96 SWW 13 KW006 SWW 14 BRUNDAGE96 SWW 15 KW7003 HWW 16 ID0658 HWW HWW 18 DARWIN HWW 19 SJ W HWS 20 BITTERROOT SWW 21 CATALDO SWS 22 SKILES SWW 23 ORCF102 SWW 24 CARA CLB 25 XERPHA SWW Flour Cookie Top Protein Diameter Grain em SRC Water Sucrose Na2C03 LacticAcid c = no i~l~nding, 9=many small islands 56 Univ. of ID sugar snap_src data

79

80 PNW WQC 2008 Crop Year End-Product Evaluation Form Page 1 How to Score Samples: Rate Samples in Question 1, 2 & 3 on 1-9 scale 5=usable average results. Question #4 provides additional space for comments, if appropriate. For Dough &End-Product score as is. Make allowancet>_~nd adjustments to score for questions 3 &4. Colorado State University Quality Lab L& ~~ / 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Question #1 Question #2 Question #3 Question It4 L L g,<i' ~<f" w ~1iIi ~ R<!i ~<J cp~ ~,, - v<!p ~1iIi 'b ~'Ii slj &'?'?J>~Jfv >IU'" "Cf' 0~ iff 0 Variety Sample# Product <)0 ~Iked/Disliked C()ml11~~s <v~1j Liked/Disliked Comments d LikedlDislik Elcl Comments ~~~.:r,~~o~ WA LOUISE BZ6M ALTURAS f OR "?OO0395 ~ ~ ~'HENS 10 ~.ro4901a 11 BRUNOAGE96 12 KW BRUNOAGE96 14 KW bread 3 v. little doug h ela_sticily 2 coarse crumb,i()i volume 3 creamy low protein. ok tolerance bread 8!;Jood dough feel 8 sl. yellow, excellent crumb grain 7.5 slight markdown for yellow color ok tolerance bread 7 good elasticity 7 good crumb grain 7 creamy weak tolerance DARWIN 18 bread 7 slightly sticky 7 good crumb grain, good loaf volume 7 creamy best loaf volume SJ W - 19 bread 8 v. good dough feel 6 ok crumb grain 6.5 creamy weak tolerance BITIERROOT 20 CATALDO 21 SKILES ORCF CARA 24 I XERPHA 25 Colorado State Univ Quality lab End-Product Evaluation

81 Each variety was baked twice. Mix time, loaf volume, crumb grain, color and elasticity values are the average of two reps pro =NIR flour protein (14%mb) mix tol =mixograph mixing tolerance. O=unsatisfactory, 1=Q to U, 2=Questionable, 3=Q to S, 4=Satisfactory, 5=Excellent, 6=Outstanding pred. %abs =1.7*NIR flour protein (14%mb) Cheyenne Absorption Regression Line (Cnn) act % abs = optimized mixograph absorption mix time =bake mix time (min) loaf vol =Ioaf volume (cc) grn =crumb grain. O=Unsatisfactory, 1=Q to U, 2=Questionable, 3=Q to S, 4=Satisfactory, 5=Outstanding, 6=Excellent color =crumb grain color. 1 =gray, 2=yeUow, 3=dull, 4=creamy, 5=bright white elasticity =dough elasticity out of bowl. 1 =poor, 2=ok, 3=good Variety Class fir pro mix tal pred %abs act %abs mix time loaf vol grn color elasticity KW7003 HRW HWW HWW DARWIN HWW SJ W HWS Vl 00 58

82 ID Entry Labno Rep Flour moisture flour protein14 bake mix time % abs loaf volume grn color elasticity notes KW pnw KW pnw09-15a I D pnw yellow, R&Lbreak I D pnw09-16a yellow, rough break ID pnw ID pnw09-17a DARWIN 18 pnw sl. sticky, weak DARWIN 18 pnw09-18a sticky SJ908-20~ 19 pnw nice SJ908-20~ 19 pnw09-19a Vl \0 59

83 III ~ ~ Iil ~ ~ 21 ~ ~! ::I Iii f:i II! ~ :'l -')"'! \3 Gi f:i! = t~ 60

84 Oregon State University Wheat Quality Lab Corvallis, Oregon OSUWQL

85 PNW WQC 2008 Crop Year End-Product Evaluation Form Page 1 OSU Rate Samples in Question 1,2 & 3 on 1-9 scale 5=usable average results. Question #4 provides additional~pace for comments,iftili>propriate. Place laboratory data in tab below (preferred) or submit as separate file. - Be sure and add company narrll!~!ill!namesplease poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Question #1 Questi()n~ Question #3 Question #4 L ~<:P ~o;fp «;-'li «q) #,/ ~ ",<8 r1' ~ df'(!j LikedlDisli~ed Comments '''cf~ ~tb,lr (J"rR 'b ~'IJ 9.# i;:,.<::-(;);ip''l SamJlle# Product <;)($ LikedlDisliked Comments ~~ LikedlDisliked (:ornments.f-~~«<p 1 Sugar snaplwire cut 2 Sugar snap/wire cut very hard cookie 3 Sugar snap/wlre cut dough feels crumbly and dry 4 Sugar snaplwire c\jt 5 Sugar snaplwire cut nice sugar snap 6 Sugar snaplwire cut dough feels crumbly and dry veryhard cookie 7 Sugar snapiwirecul very hard cookie 8 Sugar snaplwire cut -0'1 _... 9 Sugar snap/wire cut 10 Sugar snap/wire cut 11 Sugar snapjwire cul Sugar snaplwire cut 13 Sugar snaplwire cut nice sugar snap 14 Sugar snaplwire cut_ nice sugar snap 15 Bread 5 dough feels 'heavy' 6 quite dense loaf, small volume 16 Bread 6 dough feel weak/wet, very yellow flour 8 very good loaf volume perfonned better than expected Bread 6 dough feels weaklwet 8 bestloaf volume perfonned better than expected Bread 6 7 ok loaf volume 19 Bread 5 dough feels 'heavy' Sugar snaplwire cut 21 Sugar snaplwire cut 22 Sugar snaplwire cut 23 Sugar snap/wlre cut 24 Sugar snap/wire cut nice sugar snap 25 Sugar snap/wire cut nice sugar snap 26 Sugar snaplwire cut ;!,. #~ :!..'" / ---- I, 27 Sugar snaplwire cut Sugar snaplwire cut Oregon State University End-Product Evaluation 2009.xls 61

86 Oregon State University Pacific Norwest Wheat Quality Council 2009 Samples Hard Wheat Mixograph SEHPLC Bake Result Sample Variety Class Flour Flour Flour Flour % large UPP % total UPP %UMP Bake loaf Dough loaf Crumb Crumb FMC FPROT MIXO-ABS MIXO-PT (SDS-unextractable) (SDS-unextractable) MT Vl WT WT Color Grain (%) (14% mb) (%) (min} (min) (ee) (g) (g) 15 KW7003 h creamy 5 ~ h yellow h slightly yellow 8 18 DARWIN h creamy 7 19 SJ W h dull 6 Extensiograph Sample Variety Class Flour Flour I Force Distance FMC FPROT (%) (14% mb) (g) (mm) 15 KW7003 h h h DARWIN h SJ W h

87 Oregon State University Pacific Norwest Wheat Quality Council 2009 Samples Soft Wheat Sample 1 2 Variety WA8090 LOUISE Class s s Flour FMC (%) Flour FPROT (14% mb) Diameter (mm) Wire cut cookie Height Force (mm) (g) Sugar snap cookie Distance I Diameter Height (mm) (mm) (mm) BZ BZ6M s s '1 w ALTURUS 0R OR STEPHENS s s s s s s A BRUNDAGE96 s s KW006 BRUNDAGE96 s s BITIERROOT CATALDO SKILES ORCF102 CARA XERPHA ova ova ova ova ova ova

88

89 PNW WQC 2008 Crop Year Soft Wheat Quality Lab Page 1 Wooster, Ohio End-Product Evaluation Form How to Score Samples: Rate Samples in Question 1, 2 & 3 on 1-9 scale 5=usable average results. Question #4 provides additional space for comments, if appropriate. - Eor Dough & End-Product score as is. Make allowances and adjustments to score for Questions 3 & 4. Place laboratory data in tab below (preferred) or submit as separate file. Be sure and add company name to file names please. 1 poor 9 ekcellent 1 poor 9 ekcellent 1 poor 9 excellent L ~# ~~~~~<f QuestionJt1 Question #2 Question #3 Question #4 -;1 ~ ~o.f' # :"~ ~qj IS' 0 ~<:-Cb d v-<!i fo~ <tp #0$ 4,/ ~<:;Cb# ~0 ~ r:;~ ~ Varief.y Sample# Product <;j>o$ Uk8(jJ[)isllked Comments <v~ likedldisliked Comments &qj LikedlDisliked Comments WAB090 1 B 8 8 LOUISE BZ BZ6M JDOB AL-fl:IRAS \ j:>. : srephens A ~IIlDAGE ~ BRUNDAGE KW JQQ DARWIN 18 SJ W 19 BITTERROOT 2Ot CATALDO SKILES ORCF f----- CARA XERPHA SWQL End-Product Evaluation 2009.xls 64

90 Soft Wheat Quality Laboratory Evaluation of Pacific Northwest Wheat Quality Council Soft Wheat Samples Harvest 0'1 Ul PNW# Avg Wire-cut cookie diameter Avg Flour ash Solvent retention capacity Sodium carbonate Sucrose Lactic acid SRC ratio Falling number Cultivar diam Stack Ht Force Distance Water cm em g mm gf gf gf gf gf sec. 1 WA LOUISE BZ BZ6M , ' , ALTURAS OR OR STEPHENS loa , BRUNDAGE , KWP , BRUNOAGE , BllTERROOT CATALDO SKILES ORCF , CARA XERPHA , PNW # Cultivar Rapid visco-analysis Peak! Break Final Final Peak Pasting Comment Peak Trough down visco Setback ratio team temp. s Q1 Q2 Q3 1 WA8090 cp cp cp cp cp min C 2 LOUISE Very Stron BZ604-oo Very Stron BZ6M Partial wax S Partialwax ~ ALTURAS Partial wax OR Partial wax OR STEPHENS A BRUNDAGE KWP BRUNDAGE BllTERROOT CATALDO SKILES Partial wax ORCF Strong Glu CARA XERPHA Unusual fo

91

92 0'\ 0'\ WestBred January 2010 PNW Wheat Quality Council- Collaborative Data J 7 j j j.o.t:;- 0$ q} ~ IS.$... '0' ~ ~...1Zi G'$ ~ ~#. ~..o ~.~,l ~~ ::$' ~ $ ~ IZi ' ~ ~ f',)vj Cf ~ ~ VJI'. ~'O' -'..$ 13\:; ~ ~ 1 WA8090 SWS 11.3 I I 54 I 116 I 70 I 86 2 LOUISE SWS I 118 I 72 I 85 3 BZ SWS I I 81 I 77 I 90 4 BZ6M SWS I I 73 I 84 I ID0599 SWS I I 79 I 67 I 80 6 ID0644 SWS I I 92 I 75 I 92 7 ALTURAS SWS I I 99 I 67 I 89 8 OR SWW I I 94 I 71 I 85 9 OR SWW I I 86 I 71 I STEPHENS SWW I I 80 I 75 I I ID A I SWW I I 90 I 73 I I BRUNDAGE96 I SWW I I 91 I 71 I I KW006 I SWW I I 72 I 58 I I BRUNDAGE96 I SWW I I 72 I 70 I I KW7003 I HWW I I 96 I 84 I I ID0658 I HWW I I 148 I 88 I I ID0660 I HWW I I 139 I 84 I I DARWIN I HWW I I 138 I 82 I I SJ W I HWS I I 137 I 89 I I BITTEROOT I SWW I I 90 I 71 I I CATALDO I SWS I I 106 I 70 I SKILES SWW I I 97 I 77 I ORCF102 SWW I I 87 I 73 I CARA CLUB I I 68 I 67 I XERPHA SWW I I 80 I 72 I 87 66

93

94 ~~~~ End-Product Evaluation Form.'.. '\ LLlAM.~... ;,~, ain' laboratory PNW-WQC 2009 CROP YEAR COLLABORATIVE Varietv 1 DOOr 9 excellent 11 DOOr 9 excellent 11 DOOr 9 excellent I Question #2 Question #3 Question #4 2 ~qf1 $!:,l'.~o., ~V.r >,,)1:$ Samole# Product <:J:i LikedlDisliked Comments L l:-o~ ~# «0 Li~.#~~ #v~ # v.-~~«likedldisliked Comments ~~LikedlDisliked Comments ~~~~4P WA cookie 5 4 cookies looked good. 5 good overall LOUISE 2 cookie 6 6 cookies looked good, 7 good overall BZ cookie 5 4 cookies looked good. 5.a~table BZ6M cookie 4 sliohtly stiff 3 very low SF 4 aoo!j)table cookie 6!lood farinograph 4 top crust - rough texture 6 good overall ~ cookie 6 5 cookies looked good. 6 QOO,d,overall -...lruras 7 cookie 6 6 cookie,s looked good. 5 acceptable OR cookie 6 good farinograllh 6 cookies looked good. 6 good overall OR cookie 6 good farinograph 7 cookies looked good. 7 good overall STEPHENS 10 cookie 5 good farirl()!lf'<lp~ 6 cookies looked good. 6 good,()verall A 11 cookie 5 4 top - rough texture 5 acceptable alveo douah very soft BRUNOAGE96 12 cookie 4 douoh sticky 7 cookies looked good. 5 good overall alveo dou~el)lsoft KWOO6 13 cookie 6 7 cookies looked good. 7 good overall alveo dough stiff BRUNOAGE96 14 cookie 4 douah sticky 7 cookies looked good. 5 good overall alveo dough not mix well KW bread!l()()dfarinograph alveo dough not mix well bread good farinograph bread good farinograph DARWIN 18 bread SJ W 19 bread BITTERROOT 20 cookie 5 good farinograp~", 6 cookies looked good. 5 gooo overall CATALDO 21 cookie 5 5 cookies looked good. 5 good overall SKILES 22 cookie 5 6 top - rough texture 7 I1c>ocl overall ORCF cookie 5 5 cookies looked good. 5 gooo overall", CARA 24 cookie 5goodfari l1 ograph 7 cookies looked good, 7 g(joo overall XERPHA 25 cookie 3 douoh stiff 5 too - rouoh texture 4 marginal bakino oualitv '!!'~'It 67 PNW woe 2009 Crop Year

95 Gilliam county Grain Lab Farinograph worksheet PNW WQC 2007 samples Date Sample 10 Class 10# Variety 11/ WA8090 SWS 0002 LOUISE SWS Moisture Flour Water Absorption % Amount Added ~OOFU) Absorption : Peak Stab MTI Time to 14%mb (Develop) Breakdown I 0003 BZ SWS BZ6M * SWS I /24/ SWS SWS I 0007 ALTURAS SWS I 50.4 I I I:::.~ I::: ; R SWW R SWW 0010 STEPHENS SWW I I I A SWW 0012 IBRUNDAGE96 * ~ KW006 SWW 0014 BRUNDAGE96 SWW KW7003 HWW 11/25/ HWW HWW i I I DARWIN * HWW I 0019 SJ W HWS ! 11/30/ BITTERROOT SWW 0021 CATALDO SWS 0022 SKILES SWW I 0023 ORCF102 SWW I 0024 CARA CLUB 0025 IXERPHA I SWW I I i i

96 Gilliam County Grain Lab Alveograph worksheet PNW WOC 2007 samples AlveolO Sample 10 10# Variety A WA8090 Class Moist P L i % SWS G W P/L le% W I A [LOUISE * 1 SWS I 12.3 i A 109! 0003 BZ SWS i A BZ6M SWS I ~160205A SWS i A109 i A ALTURAS * SWS I 83 SWS I I A R SWW ! A R A~ 0010 STEPHENS * SWW SWW i I A A A BRUNOAGE96 SWW SWW I ! i I A KW006 SWW A BRlINOAGE96 SWW A KW7003 HWW I A HWW A HWW A DARWIN * HWW I 1! A SJ W HWS I I i A BITTERROOT SWW A A [CATALDO SWS SKILES SWW I A ORCF A CARA A XERPHA SWW CLUB I i SWW 12. " I 0.55 I 35.5'[ ! I

97 Gilliam County Grain Quality Lab Cookie spread worksheet Date Temp RH Sample ID Moist Water Wt Flour Wt Dough Wt Dough Temp C % ID# Variety % ml gm gm 0 C Width Thickness WIT Spread Factor 12/21/ WA LOUISE BZ /28/ BZ6M " ID D ALTURAS R R l o STEPHENS" ID A BRUNDAGE96" KW /29/ BRUNDAGE96" BITTERROOT CATALDO SKILES ORCF CARA XERPHA

98 Gilliam county Grain Quality Lab Loaf volume Worksheet PNW WQC 2009 samples Sample 10 Moisture 10 # - Variety % f-----:= KW OARWIN* SJ W 13.5 Abs FlourWt Uquidwt Total Mix Oough = :-= % 9 (ml),.irl1e (min) TemI>. C : t ~0.46 :::: I : : e Proofer Total Loaf Volume. TempoC % RH Proof Time (cc)! I e , c _ t J.. 71

99 /

100 , _. PNW WQC 2008 Crop Year End-Product Evaluation Form Page 1 How to Score Samples: WMC Rate Samples in Question 1. 2 & 3 on 1-9 scale 5=usable averajje results. Question #4 provides additional space for comm~nt~,-if appropriate. For Dough & End-Product score as is. Make allowances and adjustments to score for questions 3 & ' Place laboratory data in tab below (preferred) or submit as separate file. Be sure and add company name to file names please... :~ r poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent..~ L Question #3 Question #4 L ~'6 q",j!i ir ~~ Variety Sample# Product. <;f LikedlDisliked Com.fTIents.~,...---'.~.. WAB090 1 LOUISE 2 ~# /...<!J>'J<$>fiIi {; #~ ()~'it ~~ #'V &'t' fii,<i-<i>..## «.,Jf-Q. LikedlDisliked Comments 0"'1'Liked/Disliked Comments ~~<fi'~~<?'qfiii BZ i - _...._ BZ6M ± _ TURAS 7.~. Nl OR STEPHENS 10._ ~.. 1D A 11 BRUNDAGE ~..._' KWOO6 13 BRUNDAGE _.. KWlOO3 15 Pup Loaf 6 Yellow. Short mix time 3 Poor loaf volume, Yellow crumb 2 High water absorption, Very short stab. High fioura,s_h Pup Loaf _6 Short mix time 6 6 High water absorption, Short stab. 17 ~.. ~.. - _.. 4 ~hortmixtime 7 E:xc~lIentvolume 6 High water absorption, Short.stab. -~i---- Very JiWe protein loss from DARWIN ~ Pup loaf 5 Sligh,UY sticky, Short mix time 5 4 High water absorption, Very short stab. r-----'...~. Very high water absorption, Very short wheat to flour._.. SJ W.~ Pllp Loaf 6 Short mix time 5 4 stab. BITTERROOT. 20 CATALDO 21._ --- SKILES ORCF CARA XERPHA 25._ WMC End-ProduC1 Evaluation.xls '12

101 Crop PNW Wheat Quality Council WMCID Sample # Variety Class Flour Moisture (%) 45 MINUTES EXTENSOGRAPH DATA 90 MINUTES 135 MINUTES KW7003 HWW 13.5 MAX RESIST EXTENSIBILITY BU em AREA em 2 69 MAX RESIST BU 425 EXTENSIBILITY em 16.3 AREA em' 93 MAX RESIST BU 455 EXTENSIBILITY em 16.1 AREA em' DARWIN HWW HWW HWW SJ W HW~ WMCID Sample # Variety Class Flour Moisture (%) 45 MINUTES EXTENSOGRAPH DATA 90 MINUTES 135 MINUTES ;j WAB090 LOUISE SWS SWS MAX RESIST EXTENSIBILITY BU em AREA em' MAX RESIST BU EXTENSIBILITY em AREA em' MAX RESIST BU EXTENSIBILITY AREA em em BZ BZ6M SWS SWS ALTURAS SWS SWS SWS R R STEPHENS SWW SWW SWW A BRUNOAGE96 SWW SWW KW006 BRUNOAGE96 SWW SWW BITTERROOT CATALOO SKILES ORCF102 CARA XERPHA SWW SWS SWW SWW CLUB SWW ~~ c~~~~~=- 73 Wheat Marketing Center

102 2009 Crop PNW Wheat Quality Council Product Data RAW NOODLE DATA PUP LOAF DATA Flour Sample WMCID Variety Class MoIsture # ('Yo) COOKING DOUGH SHEET COLOR TA-XT2 TEXTURE ANALYSES BAKE BAKE WT.GAlN VOLUME ABSORPTION MlXnME % L*(O) a'(o) b' (0) L' (24) 8*(24) b*(24) L' (cc) KA!UJIESS SPRINGINE" COHESIYENES8 CHEWIN... R SIUENCE (%) (minutes) KWl003 HWW HWW HWW DARWIN HWW SJ W HWS , ll!,L L~ J WMCID Sample # Variety Class Flour MoIsture ('Yo) SPONGECAKE DATA SOUTHERN CHINESE STYLE STEAMED BREAD DATA Volume External Internal Texture Total SpeCific Product (cc) Score Score Score Score Volume Score In-,nl tn_~n\ In-~nl tn_ani...l/n t'!t...7n WAS090 SWS LOUISE SWS X11) SZ SWS "'-l191304,j>.. 4 BZ6M06 1oo1 SWS :<:uU SWS SWS ALTURAS SWS R SWW R SWW STEPHENS SWW ID A SWW BRUNOAGE96 SWW KW006 SWW BRUNOAGE96 SWW BITTERROOT SWW CATALDO SWS SKILES SWW ORCF102 SWW CARA CLUB ~ '- )<E_Ri"HA....J!V'iVV ~.5~()() ~ Wheat Marketing Center

103 2009 Crop PNW-WQC Hard White for Chinese Raw Noodles Wheat Marketi'ng Center DARWIN Chinese Raw Noodle Sheets at 24 hrs 7S SJ W

104 «n CIJ - -c o o Z ~ t'u ~ CIJ «n CIJ C... :c CIJ ut:... CIJ ou ,...,... QO CIJ C.c CIJ ~7: -c t'u ;:E J:lO u CIJ a.c ~s ;: Z Q. C Ọ.. u en o o N 76

105 2009 Crop PNW-WQC Soft White for Steamed Breads Wheat Marketi 77

106 2009 Crop PNW-WQC Soft White for Steamed Breads Wheat Marketing Center 78

107

108 ~'" PNW WQC 2008 Crop Year End-Product Evaluation Form Page 1 How to Score Samples: Rate Samples in Question 1, 2 & 3 on 1-9 scale 5-usable average results. Question #4 provides additional space for comments, if appropriate. For Dough & End-P~()Quct score as is. Make aliowance!s~nd adjustments to score for qu~stions 3 & Place laboratory data in tab below (preferred) or submit as separate file, Be sure and add company name to file names please. Margo S. Caley-CGAHR (GMPRC old name) 11 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Queslion#1 Question #2 Question #3 Question #4 L L rt;<:' w l'0 <10 if l'~v~ o.::,<t (,<:7' d"'17 ~ 9,'-0 *,V',~~ #' >.$> ~.~ 0 ~,if> Variety Sample# Product <:;pv liked/disliked Comments <v~~ Liked/Disliked Comments 0'" Liked/Disliked Comments / $~~:;""'<1~O~ WAS090 1 LOUISE 2 BZ BZ6M ALTURAS 7 OR "" f-- t L~ ~# 7 (...,J l \O-iENS OA 11 BRUNDAGE96 12 ~06 13 BRUNDAGE96 14 KW 'Bread --r-----' ~ ~k at mix/nice dough at pan 7 Short MT; low absorp; sat.crumb grair 7 Above average loaf for flour protein 9,7% flour prolein; creamy Bread 8 Good dough strength at mix & pan 7 Good MT; absorption; crumb grain 8 Good performance/yellow crumb color Good flour protein Bread 8 Good dough strength at mix & pan 7 Short MT; excel.absorption; crumb g~ ~ Nice loaf; high absorp,& LV; dull color Good flour protein DARWIN 18 Bread 7 Slight weakness at mix/nice at pan 8 Nice exterior loaf; sat. crumb grain 8 Good absorp" LV and crumb grain Good flour prolein; creamy SJ W 19 Bread "~r-----,7 Slight weakness at mix/nice at pan 8 Short MT;high absorp.; above sat. cru 8 Good performance; high absorp, & crun Good flour protein; creamy " BITTERROOT 20' CATALDO 21 SKILES 22 ORCF CARA 24 ixerpha 25 t-----c- i HWWQL End-Product Evaluation PNW-WQC_

109 Sample NO Variety Entry No KW7003 PNW wac PNW wac PNW wac DARWIN PNW wac SJ W PNW wac ,-, -A "t.#<ioli M" TM IX_ ""u...n. I MIX TO C Stirring Num(RV tn Eft sima ed FN P k 1 ea Trough RVA-13 Min Tests Break down Final Vise Set Back Peak Time Pasting Temp Sample NO Variety Entry No KW7003 PNW wac PNW wac PNW wac DARWIN PNW wac SJ W PNW wac ABS MT MT _WT HT WT Color creamy yellow dull creamy creamy

110

111 .82

112 GIPSA TSD USDA Grain Inspection Service Teclmical Services Division Kansas City, Missouri

113 USD~ unrted Slales Depar1rrenl of Agriculture Grain S1oCky.mts Inspec;!ion. Adminislra1ion PaCkers and Technical Sstvices Di'llision End-Use Functionality N. ArOOassador Drive Kansas City. Missouri (816) n 2009 Pacific Northwest Wheat Quality Council 00 w Sample _ f _..._... Variety WA8090 LOUISE BZ \ ID0599 ID0644 ALTURUS OR OR STEPHENS ID A BRUNDAGE96 KW006 BRUNDAGE96 KW D0660 DARWIN SJ W BITTERROOT CATALDO SKILES ORCF102 CARA XERPHA.. _... Flour Farinograe.h - Class Moisture Protein Absorption Peak Stability SWS , _... SWS SWS SWS SWS SWS SWS SWW c SWW SWW SWW SWW SWW SWW HRW HWW HWW HWW HWS SWW SWS ,-::.._... SWW ~ SWW CLUB SWW MTI _ i --.--~ 83

114 WWQL USDA-ARS Western Wheat Quality Laboratory Pullman, Washington

115 ~ PNW WQC 2008 Crop Year End-Product Evaluation Form Page 1 How to Score Samples: Rate Samples in Question 1,2 &3 on 1-9 scale 5-usable average results. Question #4 provides additional space for comments, if approeriate. For Dough & End-Product score as is. Make allowances and adjustments to score for que!tions 3 &4. Place laboratory data in tab below (preferred) or submit as separate file. Be sure and add company name to file names please. 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent f Question#1 Question #2 Question #3 Question #4 L L t,.o~ ;". is''''. J~ o~ ~tu fi'-~!/}~~() ~,,<>- <!' <t-~ (J"!' '" ~~ ~<f 'l~'#!/}i!>tu,# ",I,JJ Variety Sample# Product QO UkediDislikedComments «;<;-1$ Liked/Disliked Comments d' Liked/Disliked Comments ~ifo,<'<;-~\cf 1 ~ - ~- LOUISE 2 ~002 3 BlaMe6-1oa1 4 ID0599 J ID AlTURAS 7, (.$: I--- - c- STEPHENS 10 ID A 11 BRUNDAGE96 12 ~ 13 BRUNDAGE96 14 KW7oa almost putty 2 weak break & interior ID poor break. made bread good feel 4.5 poor break. made bread DARWIN 18 7 good feel 5 capped break, made bread L~ ~~/ I SJ W 19 7 good feel 4.5 ~break, made bread BITTERROOT 20 CATALDO 21 ~ SKILES 22 ORCF ~- CARA 24 XERPHA ~ r-- -.-~ --~ WWQL End-Product Evaluation

116

117 PNW WQC 2008 Crop Year End-product Evaluation Rating Data 00 VI 85

118 PNW WQC 2008 Crop Year End-product Evaluation Rating Data 86

119 PNW WQC 2008 Crop Year End-product Evaluation Rating Data 87

120 Western Education & Research Activity Committee 81 WERA-I009

121 WERAlOlO REPORT Institution: Washington State University Spring Wheat Breeding & Genetics Program Lead Scientist: Kim Kidwell (interim Breeder)! Michael Pumphrey (new Breeder) Gary Shelton Project Manager Phone:S09-33S-4364 Cooperators: K. Campbell, S. Guy, B. Baik, X. Chen, T. Paulitz, J. Dubcovsky, and N. Bosque-Perez. Accomplishments: After nearly three years ofsearching, a new spring wheat breeder has been identified. Dr. Michael Pumphrey has been appointed and assumed the position in January During this longer than expected transition, this program has faced considerable change with the departure ofdr. Dipak Santra, Dr. Meenakshi Santra and Adrienne Burke, all ofwhom were important in meeting the overall goals ofthis program. ill contrast, we have an additional person, Wycliffe Nyongesa who is a new field technologist. With these changes the program has remained highly productive. ill 2009, over 29,000 breeding lines and/or named varieties offour market classes (soft white, hard white, hard red and club) were evaluated. Nearly 2,700 lines were selected for end-use quality assessment in Additionally, 276 crosses were made in The introgression ofmarker assisted selection (MAS)-derived genotypes has become an important segment ofthe program and the development ofgenotypes through MAS that carry essential genes of interest are currently being used as parents in our crossing blocks. Targeted genes include stripe rust seedling resistance genes YrS and Yr1S, the high-temperature adult plant stripe rust resistance genes oflouise and Alpowa, the high protein gene Gpc-Bl, and Hessian fly resistance genes H9, H13 and InS. Success for this program is measured by the producer's adoption ofour newly released varieties. Louise was released in 200S and in 2009,62% (180,000 A) ofthe soft white spring wheat acreage in Washington state was planted to Louise Farnum (HRW) was officially release in Foundation and Registered seed will be available in 201 O. Two varieties, Whit (SWS) and Kelse (HRS), were approved for released in Foundation and Registered seed for both varieties will be available in Two varieties, Babe (SWS) and JD (spring club), were approved for released in Foundation seed for both varieties will be available in WA8090 (SWS) will be proposed for full release in ss

122 Publications: DeMacon, V.L., K.K. Kidwell, D.K. Santra, G.B. Shelton, S.R. Lyon, X. Chen, ls. Kuehner, B. Baik, D.A. Engle, K. Garland-Campbell and S.S. Jones Registration of 'Farnum' Wheat. Crop Sci (submitted). Kidwell, K.K., G.B. Shelton, V.L. DeMacon, X. Chen, l Kuehner, B. Baik, D.A. Engle, and N.A. Bosque-Perez Registration of"babe" wheat. Journal of Plant Registrations (in preparation). Kidwell, K.K., R.E. Allan, G.B. Shelton, V.L. DeMacon, X. Chen, J. Kuehner, B. Baik, and D.A. Engle Registration of"jd" wheat. Journal ofplant Registrations (in preparation). Kidwell, K.K., G.B. Shelton, V.L. DeMacon, X. Chen, J. Kuehner, B. Baik, D.A. Engle, A.H. Carter and N.A. Bosque-Perez Registration of''ke1se'' wheat. Journal ofplant Registrations 3(3): Kidwell, K.K., G.B. Shelton, V.L. DeMacon, l Kuehner, B.K. Baik, D.A. Engle, and N.A. Bosque-Perez, A. Burke, A.H. Carter and X. Chen Registration of "Whit" wheat. Journal ofplant Registrations 3(3) Abstracts, Presentations and Tours: Kidwell, K., G. Shelton, V. DeMacon, W. Nyongesa and A. Carter Improving spring wheat varieties for the Pacific Northwest. p. 20. In Marsh, D., Guy, S., Huggins, D, (ed), "2009 Dryland Field Day Abstracts: Highlights ofresearch Progress. Timely Solutions for Shifting Economics". Cooperative Extension, Washington State University, Dept. ofcrop and Soil Sciences, Technical Report Field Day Plot Tours: Connell, WA (4 June, 60 attended), Lind, WA (18 June, 150 attended), Mayview, WA (25 June, 30 attended), Lamont, WA (7 July, 15 attended), Farmington, WA (7 July, 6 attended), Pullman, WA (9 July, 165 attended). 89

123 Annual Report (2009) for WERAI Institution: University ofidaho Aberdeen Research & Extension Center 2. Lead scientist name and contact information: Jianli Chen, , ext. 229, 3. Names of cooperators: a. University ofidaho: B. Zemetra, J. Windes, K. O'Brien, N. Bosque-Perez, B. Brown, J. Whitemore, J. Wheeler, L. Sorensen, J. Clayton, and L. Peterson b. USDA-ARS: M. Bonman, B. Goates, G. Hu, X. Chen, C. Morris, D. Angle, K. Campbell, D. See, S. Xu, Ch. Chu c. Oregon State University: J. Peterson, A. Ross, M. Power d.. Washington State University: S. Guy, S. Chen e. U.C. Davis: Jorge Dubcovsky, Lee Jackson f. Montana State University: L. Talbert g. Utah State University: D. Hole, Y. Wu 0 0\ h. Colorado State University: S. Haley 1. Virginia Tech: C. A. Griffey, Sh. Liu J. Growers: H. Hayden, Lynn and Doug Carlquist, Gilbert and Karl Hoffmeister, V. Christensen Accomplishments (300 word limit): We had a very productive year in 2009 and made significant contributions in the hard white winter wheat variety development and in scholarly contributions. We released hard white winter wheat variety 'VICF Grace'that carries the Alsl gene for tolerance to imazamox herbicide. We also released another hard white winter wheat 'VI Silver' and announced the pre-release ofhard white winter wheat ID0835. Foundation seeds for the three varieties will be available in the fall of201o. UICF Grace is adapted to dryland production, while VI Silver and ID0835 are adapted to both irrigated and rainfed production areas. We also submitted an additional two spring wheat potential releases to PNW Quality Council. In addition, I published six peer-referred articles (one senior author) and submitted one (senior author) in the Journal ofplant Registration this year. In cooperation with the Moscow breeding program, we completed WheatCap projects and identified QTL and markers associated with the predominant diseases (HT AP stripe rust and Dwarfbunt) in Idaho and QTL associated with end-use quality, which will accelerate 90

124 the deployment ofmas in the breeding program. Two manuscripts derived from the CAP project will be submitted by the end ofthis year or the beginning of2010. To sustain Idaho wheat production, we initiated drought projects and conducted intensive field screening and candidate gene mapping. We identified some QTL associated with drought related physiological traits and mapped thirteen candidate genes in the wheat genome. One manuscript derived from the drought project was submitted and one poster will be presented at P AG meeting in Jan In order to improve the breeding efficiency, I use my budget wisely and purchased a new headrow thresher and a Ranger. The new headrow thresher reduced by halfthe time required for winter wheat planting turn around. The Ranger helped a lot for transportation in Aberdeen. 4. Bullet point impact statements (list 3-4 at most):. a. The release ofhard white, hard red, and soft white spring and winter wheat varieties with improved end-use quality would directly benefit Idaho growers, consumers, endusers, improve Idaho and national agricultural revenue, and help our growers remain competitive in the international marketplace. b. The release ofclearfield variety would help growers to reduce production costs. c. Marker-assisted selection would be an alternative method for phenotypic selection. 5. Publications: Chen, J., E. J. Souza, R. S. Zemetra, N. A. Bosque-Perez, M. J. Guttieri, J. Wheeler, K. M. O'Brien, J. W. Windes, S. O. Guy, B. D. Brown, X. M. Chen Registration of, Cataldo' Spring Wheat. J. Plant Registration 3: Griffey, C.A., W. E. Thomason, R. M. Pitman, B. R. Beahm, J. J. Paling, J. Chen, J. K. Fanelli, J. C. Kenner, D. W. Dunaway, W. S. Brooks, M. E. Vaughn, E.G. Hokanson, H. D. Behl, R. A. Corbin, J. T. Custis, C. M. Waldenmaier, D. E. Stamer, S. A. Gulick, S. R. Ashburn, D. 1. Whitt, H. E. Bockelman, E. J. Souza, D. 1. Long, Y. Jin, X. Chen, and S. E. Cambron Registration of 'USG 3555' Wheat. J. Plant Registration 3: Griffey, C.A., W. E. Thomason, R. M. Pitman, B. R. Beahm, J. J. Paling, J. Chen, J. K. Fanelli, J. C. Kenner, D. W. Dunaway, W. S. Brooks, M. E. Vaughn, E.G. Hokanson, H. D. Behl, R. A. Corbin, J. T. Custis, C. M. Waldenmaier, D. E. Stamer, S. A. Gulick, S. R. Ashburn, D. 1. Whitt, H. E. Bockelman, E. J. Souza, D. 1. Long, Y. Jin, X. Chen, and S. E. Cambron Registration of '5205' Wheat. J. Plant Registration 3: Griffey, C.A., W. E. Thomason, R. M. Pitman, B. R. Beahm, J. J. Paling, J. Chen, J. K. Fanelli, J. C. Kenner, D. W. Dunaway, W. S. Brooks, M. E. Vaughn, E.G. Hokanson, H. D. Behl, R. A. Corbin, J. T. Custis, C. M. Waldenmaier, D. E. Stamer, S. A. Gulick, S. R. Ashburn, D. 1. Whitt, H. E. Bockelman, E. J. Souza, D. 1. Long, Y. Jin, 91

125 X. Chen, and S. E. Cambron Registration of 'Shirley' Wheat. Accepted in July 2009 by J. Plant Registration. Griffey, C.A., W. E. Thomason, R M. Pitman, B. R Beahm, l J. Paling, J. Chen, J. K. Fanelli, J. C. Kenner, D. W. Dunaway, W. S. Brooks, M. E. Vaughn, E.G. Hokanson, H. D. Behl, R A. Corbin, J. T. Custis, C. M. Waldenmaier, D. E. Starner, S. A. Gulick, S. R Ashburn, D. L. Whitt, H. E. Bockelman, E. l Souza, D. L. Long, Y. Jin, X. Chen, and S. E. Cambron Registration of 'Jamestown' Wheat. Accepted in July 2009 by l Plant Registration. Griffey, C.A., W. E. Thomason, R M. Pitman, B. R Beahm, J. J. Paling, J. Chen, J. K. Fanelli, J. C. Kenner, D. W. Dunaway, W. S. Brooks, M. E. Vaughn, E.G. Hokanson, H. D. Behl, R A. Corbin, J. T. Custis, C. M. Waldenmaier, D. E. Starner, S. A. Gulick, S. R Ashburn, D. L. Whitt, H. E. Bockelman, E. J. Souza, D. L. Long, Y. Jin, X. Chen, and S. E. Cambron Registration of '3434' Wheat. Accepted in July 2009 by J. Plant Registration. Chen, J., E.l Souza, N.A. Bosque-Perez, MJ. Guttieri, KL. O'Brien, lm. Windes, S.O. Guy, B.D. Brown, X.M. Chen, and RS. Zemetra Registration of 'UI Winchester' Wheat. Journal ofplant Registration (Submitted to JPR). Hu, G., J.Chen, Ch. Chu, and Y. Wu Genetic mapping ofthirteen drought tolerance candidate genes in wheat (T. aestivum). (Submited to MB). Chen, J., E. Souza, X. Chen, M. Guttieri, Ch. Chu. D. Hole, and R Zemetra Quantitative Trait Loci for high-temperature adult-plant resistance to stripe rust (Puccinia striiformis f. sp. Tritici) in a hard red winter wheat germplasm ID0444. (will be submited to TAG). Chen, J., K.M. O'Brien, M.J. Guttieri, J. Souza, Ch. Chu, S. Xu, D. See, and R Zemetra Whole genome mapping ofthe Quantitative Trait Loci (QTL) Associated with End-use Quality ofbread Wheat Grown under Drought Condition. (Will be submited to Genetics). 92

126 State Report: MONTANA 2009 Representative: Collaborators: Deanna Nash Luther E. Talbert (Spring Wheat Breeder) Department ofplant Sciences MSU Phil L. Bruckner (Winter Wheat Breeder) 125 Ag BioScience Building Mike Giroux (Small Grain Quality) Bozeman, MT Jack Martin (Quantitative Genetics) 406/ ,406/ Fax 2009 Spring Wheat Program. Breeder: Luther Talbert, E~mail: Personnel: Susan Lanning, Nancy Blake, Jamie Sherman, Amber Weitzel, Yukiko Naruoka, Jay Kalous Approximately 2,000,000 acres ofhard red spring wheat were seeded in Weather was cooler and wetter over much ofthe state than has been the norm over the past several years. Leading varieties were Reeder, Choteau, Vida and McNeal, accounting for over 60% ofthe acreage in the state. Specific goals for the spring wheat include superior performance under rainfed conditions; high protein, strong gluten, and resistance to the wheat stem sawfly. Our recently released variety, Vida, is a high-yielding line especially suited for rain-fed areas ofmontana. One focus ofthe project over the past few years has been to identify new forms ofresistance to the wheat stem sawfly that may complement solid stems as we develop host plant resistance. In this regard, two 'QTL' were identified that control attraction offemale sawfly to plants for oviposition. These QTL are being incorporated into new varieties. We have also instigated several experiments regarding genetics ofresistance to the orange wheat blossom midge. This is a major insect pest in the northwestern part ofmontana. Our results indicate that differences in host-plant attractiveness to the female midge may also be exploited to help control this insect. Publications Weaver, D. K., M. Buteler, M. L. Hofland, J. B. Runyon, C. Nansen, L. E. Talbert, and G. R. Carlson Cultivar preferences ofovipositing wheat stem sawflies as influenced by the amounts ofvolatile attractants. J. Econ. Entomol. 102: Blake, N.K., S. P. Lanning, J. M. Martin, M. Doyle, J. D. Sherman, Y. Naruoka, and L. E. Talbert Effect ofvariation for major growth habit genes on maturity and yield in five spring wheat populations. Crop Sci. 49: Winter Wheat Program. Breeder: Phil Bruckner, bruckner@montana.edu Personnel: Jim Berg, Ron Ramsfield, Petrea Hofer Montana harvested winter wheat acreage for 2009 was 2.42 million acres averaging -37 bulacre (total production million bushels). Leading varieties were Genou (24.5%), Yellowstone (12.7%), CDC Falcon (9.2%), Ledger (6.3%), Rampart (5.5%), Jagalene (5.3%),,Morgan (4.7%), Jerry (4.0%) and Tiber (3.9%). Genou was the most planted wheat cultivar in Montana for the 3 rd consecutive year. The winter wheat program emphasizes on-farm productivity characteristics and quality characteristics to compete in a global market place. Specific objectives include productivity, adaptation (cold tolerance, maturity, stress tolerance), pest resistance (wheat stem sawfly, wheat 93

127 streak mosaic virus, stem rust), and dual-purpose end-use quality. End-use quality goals are high grain protein and gluten strength, high flour extraction and low ash content, good dough mixing and bread baking quality, and superior noodle color and textural characteristics. No new cultivars were released in Small Grain Quality: Mike Giroux, Quantitative Genetics and Plant breeding: Jack Martin, Personnel: Jinrui Zhang, Petrea Hofer, Leila Feiz, Nick Reynolds, and Jack Martin Our objectives are to conduct studies on genes important to wheat grain quality and or agronomic traits. In 2009, we published two papers on the creation and testing ofnew Puroindoline alleles. The new alleles were created and tested in the soft white spring wheat 'Alpowa'. New Pina and Pinb missense alleles varied in function in tenns oftheir effects upon grain hardness from mild to severe. Missense alleles characterized as mild were those that did not result in large hardness increases relative to Alpowa while severe alleles resulted in hard grain texture. The various alleles may prove useful to improve wheat milling quality within both the soft and hard wheat market classes. An additional study focused upon the effects ofthe Puroindolines upon seed polar lipids. The study demonstrated that total seed polar lipid content is increased by Puroindoline expression which indicates that some ofthe Puroindoline associated ~ end product quality traits may result from polar lipid content differences. We also published a study detailing the effects ofpuroindolines as transgenes upon com wet-milling quality. The softer textured com had increased yield of starch after wet milling relative to non-transgenic controls Publications Feiz, L., B.S. Beecher, J.M. Martin, and M.J. Giroux. (2009) In planta mutagenesis detennines the functional regions ofthe wheat puroindoline proteins. Genetics 183(3): Zhang, J., lm. Martin, B. Beecher, C.F. Morris, L.C. Hannah, and MJ. Giroux (2009) Seedspecific expression ofthe wheat puroindoline genes improves maize wet milling yields. Plant Biotechnology 7: Feiz, L.,H.W. Wanjugi, C.W. Melnyk, I. Altosaar, J.M. Martin, and M.J. Giroux. (2009a) Puroindolines co-localize to the starch granule surface and increase seed bound polar lipid content. J Cereal Science 50: Feiz, L., J.M. Martin, and M.J. Giroux. (2009b) Creation and functional analysis ofnew Puroindoline alleles in Triticum aestivum. Theoretical and Applied Genetics, 118:

128 Institution USDA-ARS Western Wheat Quality Lab Lead Scientists Dr. Craig F. Morris and Dr. Brian S. Beecher USDA-ARS Western WheatQuality Lab E-202 FSHN Bldg., Washington State University Pullman, WA Tel: and Cooperators Byung-Kee Baikl Arron Carter/Kulvinder Gill/Stephen Guy, WSU, Pullman, WA Kim Garland-Campbell/Deven See, USDA-ARS Wheat Genetics Unit, Pullman, W A Jim Peterson/Andrew Ross, Oregon State University, Corvallis, OR David Hole, Utah State University, Logan, UT Accomplishments A comprehensive analysis of wheat grain ash across the U.S. Pacific Northwest showed that some genetic variation existed for the trait but that environment and crop year were a greater source of variation, therefore discouraging any significant breeding effort. Milling performance and the quality of Chinese white salted noodles was shown to benefit from the Pinb-D1b allele. Transforming maize with puroindolines increased wet milling starch yields 5% while reducing the pressure required to fracture kernels by up to 36%. A new gene locus for Puroindoline b variant was discovered (Pinb-2) and other homoeologs re-assigned through physical mapping. Hard-soft near isogenic lines were used to determine polar lipid composition in grain. Surveys of water soluble and total arabinoxylans of Pacific Northwest wheat cultivars and breeding populations were conducted and showed that genetic variation ranged about 2 fold. Feeding trials with rainbow trout indicated that waxy wheat could be a superior aquaculture feed. PPO genes structure was advanced by cloning PPO genes and conducting a phylogenetic analysis. Digital Differential Display was shown to effectively identify differentially expressed UniGenes in silica in wheat during development. The AACCI Approved Method for sugar-snap cookies was revised. Collaboration included studies on size-exclusion HPLC analysis of SWW wheat proteins, the effect of free-air C02 enrichment on wheat grain quality, use of marker-assisted selection to rapidly target rust resistance genes into wheat, and studies on the gluten macropolymer in Asian noodles. Each year Doug Engle and Dr. Morris organize the Pacific Northwest Wheat Quality Council, with attendance of approximately 80, there are 22 collaborators which include ADM Milling, Agri ProlSyngenta, Central Milling, Cereal Foods Processors, ConAgra, Horizon Milling, KraftINabisco, Continental Mills, Pendleton Flour Milling, USDA-GIPSA-FGIS, WestBred LLC, and others. Engle and Morris also organize the Overseas Varietal Analysis Project, Soft White & Club Wheats for U.S. Wheat Associates. 95

129 Impact Statements Unique and special types of wheat were developed and their uses evaluated (soft white and hard red waxy, soft durum). Wheat grain constituents and their variation were studied and their genetic control estimated (arabinoxylans, ash).,. Work to reduce discoloration systems included research on polyphenol oxidase. Studies of wheat grain quality genetics were conducted (UniGenes, marker-assisted selection, puroindolines). Publications Bettge, A.D., Kweon, M Collaborative study on updated method 10-52: Baking quality of cookie flour - micro method (sugar-snap cookie). CFW 54: Eujayl, I. and C.F. Morris Identification of differentially expressed UniGenes in developing wheat seed using digital differential display. J. Cereal Sci. 49: Gaylord, T.G., Barrows, F.T., Rawles, S.D., Liu, K.., Bregitzer, P., Hang, A., Obert, D.E., and Morris, C.F Apparent digestibility of nutrients and energy in extruded diets from cultivars of barley and wheat selected for nutritional quality in rainbow trout Oncorhynchus mykiss. Aquaculture Nutrition 15: Haynes, L.C., Bettge, A.D.,and Slade, L Soft wheat and flour products methods review: Solvent Retention Capacity equation correction. CFW 54: He, X.Y., He, Z.H., Morris, C.F., and Xia, X.C Cloning and phylogenetic analysis ofpolyphenol oxidase genes in common wheat and related species. Genetic Res. Crop Evolution 56: Li, S., Morris, C.F., and Bettge, AD Genotype and environment variation for arabinoxylans in hard winter and spring wheats of the U.S. Pacific Northwest. Cereal Chern. 86: Ma, D., Zhang, Y., Xia, X., Morris, C.F., and He, Z Milling and Chinese raw white noodle qualities of common wheat near-isogenic lines differing in puroindoline b alleles. I Cereal Sci. 50: Morris, C.F., Li, S., King, G.E., Engle, D.A, Burns, J.W., and Ross, A.S A comprehensive genotype and environment assessment of wheat groin ash content in Oregon and Washington: Analysis ofvariation. Cereal Chern. 86: Ohm, J.B., Ross, AS., Peterson, C.I, and Morris, C.F Relationships ofquality characteristics with size-exclusion HPLC chromatogram ofprotein extract in soft white winter wheats. Cereal Chern. 86: Porteaus, F., Hill, I, Ball, AS., Pinter, P.J., Kimball, B.A, Wall, G.W., Adamsen, F.I, 96

130 Hunsaker, D.l, LaMorte, R.L., Leavitt, S.W., Thompson, T.L., Matthias, A.D., Brooks, T.l, and Morris, C.F Effect of free air carbon dioxide enrichment (FACE) on the chemical composition and nutritive value of wheat grain and straw. Animal Feed Sci. and Tech. 149: Randhawa, H.S., Mutti, ls., Kidwell, K., Morris, C.F., Chen, x., and Gill, K.S Rapid and targeted introgression of genes into popular cultivars using marker-assisted background selection. PLoS ONE 4:e5752. Zhang, l, Martin, lm., Beecher, B., Morris, C.F., Hannah, L.c., and Giroux, M.l Seed-specific expression of the wheat puroindoline genes improves maize wet milling yields. Plant Biotech. Journal 7:

131 Institution Colorado State University Lead Scientist Scott D. Haley, Ph.D. Soil and Crop Sciences Department Colorado State University Fort Collins, CO (phone) ( ) Cooperators John Stromberger, Soil and Crop Sciences Dep., Colorado State University, Fort Collins, CO Oluwatosin Adedipe, Soil and Crop Sciences Dep., Colorado State University, Fort Collins, CO Patrick Byrne, Soil and Crop Sciences Dep., Colorado State University, Fort Collins, CO Jerry Johnson, Soil and Crop Sciences Dep., Colorado State University, Fort Collins, CO Craig Morris/Doug Engle, USDA-ARS-Western Wheat Quality Lab, Pullman, WA Brad Seabourn/Richard Chen, USDA-ARS-Hard Winter Wheat Quality Lab, Manhattan, KS Accomplishments In fall 2009, experimental line C003W054-2 was released as 'Snowmass'. Snowmass is a medium maturing, tall semidwarf, hard white winter wheat. Snowmass was selected from the cross KS96HW94/I'Trego'/C made in fall Snowmass has good resistance to stripe and stem rust and "temperature-sensitive near immunity" to wheat streak mosaic virus (from the C parent). Sprout tolerance of Snowmass is adequate for High Plains production, better than Platte, similar to Trego, and less than Danby. Averaged across 2008 and 2009 Colorado dryland variety trials, Snowmass was the second highest yielding entry, similar to Ripper and greater than all other hard red and hard white wheat cultivars. Bread baking quality characteristics of Snowmass include strong dough mixing properties (7.0 min Mixograph mix time, compared to 3.0 min for Danby and 4.6 min for Hatcher), high pup loaf volumes (1011 cc, compared to 870 cc for Danby and 938 cc for Hatcher), and good crumb grain scores (4.5 score, compared to 2.5 for Danby and 4.0 for Hatcher). In 2009, we continued several qualityrelated research activities including: SKCS, NIR, PPO, and Mixograph analyses of our Wheat CAP mapping population (Platte/C ); collaborative research with Jerry Johnson (CSU Extension Agronomist) to assess the effect of planting date, seeding rate, and fertilizer rate on end-use quality; and flour and whole-grain NIR calibration development for SKCS, PPO, and dough mixing properties. In our breeding program, we continue to implement marker-assisted selection in a rapid advance (via single seed descent) F2 allele enrichment scheme, focusing on key disease and insect resistance genes and both high and low molecular weight glutenin subunits. In October 2009, John Stromberger received two days of additional lab training at the USDA-ARS Western Wheat Quality Laboratory. In May 2009, Dr. Oluwatosin Adedipe joined our program as a postdoctoral scientist focusing on NIR calibration development. Impact Statements - We released one new cultivar in 2009, named 'Snowmass'. Snowmass is a hard white winter wheat with a very strong disease resistance package and unique end-use quality properties. Snowmass will be grown in an identity-preserved contract program in Colorado and adjacent states. 98

132 - We have implemented whole-grain NIR calibrations for SKCS parameters (kernel weight, diameter, hardness), together with existing calibrations for grain protein and ash, as a rough selection tool for headrow samples in between harvest in July and planting in September. Publications EI-Feki, W., P.F. Byrne, S.D. Reid, N.L.V. lapitan, and S.D. Haley OTl detection for bread making quality traits in a doubled haploid winter wheat population. WSCS Annual meeting, June, 2009, Fort Collins, CO. Haley, S.D., J.J. Johnson, P.H. Westra, F.B. Peairs, J.A. Stromberger, E.E. Heaton, S.A. Seifert, R.A. Kottke, J.B. Rudolph, G.Bai, R.L. Bowden, M.-S. Chen, X. Chen, Y. Jin, J.A. Kolmer, and B.W. Seabourn Registration of 'Thunder Cl' wheat. J. Plant Reg. 3: Zheng. S., P.F. Byrne, G. Bai, X. Shan, S.D. Reid, S.D. Haley, and B.W. Seabourn Association analysis reveals effects of wheat glutenin alleles and rye translocations on dough-mixing properties. J. Cer. Sci. 50:

133 State Report: Washington 2009 Washington State University Winter Wheat Breeding and Genetics Program Breeder: Arron Carter; Personnel: Steve Lyon, Kerry Balow, Meg Gollnick Cooperators: K Campbell, S. Guy, B. Baik, D. Engle, C. Morris, X. Chen, T. Murray, D. See, N. Bosque-Perez, M. Pumphrey, J. Dubcovsky Accomplishments: The biggest change over the past year as been the recent hire ofthe new winter wheat breeder. Arron Carter started on July 16 th, 2009 and has been actively engaged in cultivar development efforts. As with all new additions, the winter wheat breeding program has been going through a series ofinternal evaluations, identifying ways in which the program can expand on the previous program. Initial areas ofexpansion for the winter wheat program include the incorporation ofmarker-assisted selection, early-generation end-use quality screening, and a more focused approach to collaboration with other researchers on cultivar development. The marker-assisted selection program is focusing on pyramiding seedling and adult plant resistance to stripe rust, incorporation ofrht8, selection for foot rot resistance, and selection for Gpc-BI. Cross-hybridizations are centralized around these focus areas as well as others for future marker-assisted selections. Objectives ofthe breeding program focus on grain yield productivity and stability, adaptation (emergence, cold tolerance, drought tolerance), pest resistance (stripe rust, foot rot, snow mold, Cephalosporium stripe, wireworm), and excellent end-use quality characteristics. The main focus ofthe winter wheat breeding program continues to focus on cultivar development for the soft white common, hard red, and hard white market classes. In 2009, approximately 1.7 million acres ofwheat were planted in Washington. Eltan continues to be the top planted cultivar, accounting for 21 % ofthe winter wheat acreage. Acreage ofimazamox resistant cultivars increased 67% from 2008 and was planted on over 200,000 acres. Soft white club acreage was slightly higher this year, being planted on 128,000 acres. Hard red winter wheat is continuing to decline in acreage with only 212,000 acres in 2009, a 40% decrease from Hard white winter wheat cultivars are still planted on minimal acreage. o- o Xerpha (SWW) was officially released in Foundation and Registered seed was available in the fall of2009 and seed was planted across the state. No new cultivars were released in 2009 Publications Carter, A.H., X.M. Chen, K. Garland-Campbell, and KK Kidwell Identifying QTL for high-temperature adult-plant resistance to stripe rust (Pucdnia striiformis f. sp. tritid) in the spring wheat (Triticum aestivum L.) cultivar 'Louise'. Theoretical and Applied Genetics 119:

134 End-Use Quality Targets Production Statistics Cultivar List Cross Reference Guide Appendix

135 QUALITY TARGETS FOR SOFT WHITE WHEAT Quality Targets Steering Committee Adopted January 25, 2005, Portland, OR Grain Quality Parameter Test Weight (Ib/bu) 60.0 Kernel Hardness (SKCS 4100) ::;45 Kernel Diameter (mm) (SKCS 4100) 2.5 Kernel Weight (mg) (SKCS 4100) 35 Falling Number (seconds) (in absence of sprout) 2! 300 Protein (%, 12% mb) 10.5 Ash (%, 12% mb) ::;1.30 Flour Quality Parameter Protein (%, 14% mb) Ash (% 14% mb) at 67% extraction Flour Yield (%) Break flour yield (%) Milling Score Wet Gluten (%,14% mb) 27 Farinograph Absorption (% 14% 8.7% protein 3 55 Farinograph Stability (minutes) 3 <7.0 MixoQraph Absorption 8.7% protein 54.0 Color I Polyphenol Oxidase (L-DOPA ~75) 0.50 Solvent Retention Capacity: Water (%) 58.0 Solvent Retention Capacity: Carbonate (%) 75.0 Solvent Retention Capacity: Sucrose (%) 95.0 Solvent Retention Capacity: Lactic acid (%) not available SDS Sedimentation Volume 8.7% protein o - ISugar-5nap Cookie Diameter 8.7% protein 9.3 ISponge Cake Volume (cc) "Protein Differential" --the difference between wheat and flour is greater on the Western Wheat Quality Lab Quadrumat Milling System than typical of commercial mills. 2 Western Wheat Quality Lab Quadrumat Milling System gram mixing bowl. 101

136 QUALITY TARGETS FOR HARD RED WINTER WHEAT Quality Targets Steering Committee Accepted PNW WQC 2007, Salt Lake City Grain Quality Parameter Test Weight (Ib/bu) ;:::60 Kernel Hardness (SKCS 4100) Kernel Diameter (mm) (SKCS 4100) ;:::2.4 Kernel Weight (mg) (SKCS 4100) ;:::30 Falling Number (seconds) (in absence of sprout) ;:::300 Protein (%, 12% mb) ;:::12.0 Ash (%, 12% mb) 1 S1.30 Flour Quality Parameter Protein (%, 14% mb) 2 ;:::11.0 Flour Yield (%) 3 ;:::68.0 Flour Ash (%) 1 SO.37 Mill Score 1 ;:::85 Gluten Index (%, 14% mb) ;:::95 SDS Sedimentation (ee/g, 14% mb) 4 ;:::175 Farinograph Absorption (%, 14% mb) 5 ;:::62.0 Farinograph Peak (%, 14% rnb) Farinograph Stability (minutes) Mixograph Absorption (%) ;:::60.2 Mixograph Peak (min by Mixsmart) Mixograph Tolerance (subjective by chart) ;:::1.1 Baking Quality Parameter Bake Absorption (%) ;:::63.5 Bake Mix Time (min) Bread Loaf Volume (cc) ;:::870 Bread Crumb Grain (subjective, 1-good 9-poor) s5 1 Adjusted for lower PNW whole wheat ash observed 2 "Protein Differential" --the difference between wheat and flour is greater on the Western Wheat 3 Western Wheat Quality Lab Quadrumat Milling System. 4 Micro Method, 0.5g 5 50-gram mixing bowl. NOTE: Limited WWQL Data--Midwest numbers used 102

137 WHEAT PRODUCTION IN THE PNW Compiled by Stacey Sykes and Dr. Craig F. Morris USDA-ARS Western Wheat Quality Lab., Pullman, WA. January, 2010 Winter Wheat (all classes) millions of bushels OR ID WA Total Spring Wheat (all classes) millions of bushels OR ID WA Total M 0,... Total Wheat (all classes) millions of bushels OR ID WA Totals PNW US Sources: USDA National Agricultural Statistics Service, and the Idaho, Oregon and Washington State Statistics Services. 103

138 Leading"Soft White-Common. andclubvarietlesil1.the.pnw --Idaho ",',.,,',:" '",.,,<,',",.,',,'",,'....,.".,,' ''''''''",.~'.",-. _,-~',,_"-,',,._. ',', "",,.f,,'.,,'."_,,',._,' _~ _.'.""''''''''''''''''''' ' _'''';''''''V'''.;~ acreage in '000 ($ denotes spring variety, denotes club variety, # denotes that individual varieties are planted together as mixtures) Brundage Alturas $ Stephens Madsen WestBred WestBred Tubbs Lambert Penawawa$ Brundage Louise $ Alpowa$ Nick $ Cashup LambertlMadsen # Coda Clearfirst 6 9 Eltan 8 7 Malcolm ORCF ORCF Mohler 6 Hiller 5 Wawawai$ 5 Chukar 9 Hill 81 6 Daws WPB Simon 6 ~... Common Winter Common Spring Club

139 acreage in '000 ($ denotes spring variety, denotes club variety, # denotes that individual varieties are planted together as mixtures) Stephens ORCF Tubbs Total SWW Mixtures # ~adsen-stephens ~adsen-stephens-tubbs Rod-Tubbs Stephens-Tubbs Gene-Stephens 5 1 Other Mixtures Alpowa$ ~adsen Goetze 29 Gene ORCF Tubbs Louise $ Coda Penawawa $ Nick $ Weatherford ~alcolm Yamhill Rod Hiller Alturas $ 2 8 Foote Brundage AP700CL 7 Hill , Westbred OR 1757 Supersoft 2 10 WestBred Zak$ Brundage Merrill $ 1 3 Clearfirst ~ac ~acvicar I.(') o

140 Temple I Crew 2 2 Common Winter Common Spring Club Leading Soft White CommonandClubVa~ietiesin the PNW -:WashiD~on., H ".;,_:",'.". _ _'" ",",,-. '-, ','... _ --" _.-,-./_-..;.,~ ",,,..-."... ",""._" -. "',,,.,'.-., '_. -_",._~.' ', <.,' ",',h..,.".. _~ :".-",., acreage in '000 ($ denotes spring variety, denotes club variety, # denotes that individual varieties are planted together as mixtures; the leading mixtures are noted) Eltan SWW Mixtures # Eltan-Tubbs Rod-Tubbs Madsen-Rod Eltan-Madsen Madsen-Tubbs Eltan-Rod Eltan-Masami-Tubbs Madsen-Stephens Lambert-Madsen 7 10 Hill 81-Madsen-Rod 7 Lambert-Tubbs-WB Rod-WB Other Mixtures II Louise $ Madsen Brueh Stephens ORCF ORCF Nick $ Alpowa$ Tubbs Brundage WestBred Cashup Masami Rod Lambert

141 Chukar Rjames Tubbs Moehler Eden$ Wakanz$ Edwin Clearfirst Coda AP700CL 4 13 Sunstar 5030 $ 1 3 Moro Hill Wawawai $ Penawawa$ George MJ Rely Finch r- Albion Lewjain Malcolm 8 1 ORCF Weatherford Zak$ Edwall $ WPB Hiller TOTALS Common Winter Common Spring Club( winter+spr)

142 r_ ~.. -~.,,- -,._' ~. "'CO"_: "' Leading!Jilrd RedW~te".~ ~PJ:'iJIg\Vft~iltVilr!~!ie.s,mJ:h~.~IDY,., acreage in '000 Idaho Boundary Promontory Eddy Moreland Utah Deloris Bonneville Weston Garland AgriPro Paladin 14 9 DW Declo CDC Falcon 5 TotalHRW Westbred Jefferson Tara Hank 9 21 Westbred Total HRS

143 Leading HardRedWint~r&S}JrlD.gWheaivarietiesin thepnw,,' Gontinueci' ", '... acreage in ' Or~on Declo Paladin 2 4 Boundary Finley Northwest Buchanan Eddy 4 Residence 2 2 Other Varieties Total HRW Jefferson Hank Cabemet 6 YecoraRojo Express Solano Tara Westbred Hollis 4 Scarlet Zeke Other varieties \ 0... Total HRS

144 -- LeadingHardRedWinte.. ~ SpringWh~atVaI;i ties iuthepnw Gontinu~d" acreage in '000 (# denotes that individual varieties are planted together as mixtures).. Washing!on... -~ Bauermeister Buchanan Eddy Finley Declo Sinope 4 13 AgriPro Paladin Boundary Fineway 5 2 Illias 3 2 Weston Residence CDC Falcon Quantum Estica Hatton Semper Symphony ,-..-~..,... ',.-. ' 0- TotalHRW Hank Westbred Hollis Jefferson Tara Solano Express Jefferson-Buck Pronto # Buck Pronto Scarlet Cabemet Jedd 8 Volt 5 WestBred Expresso 1 3 Hank-Buck Pronto # YecoraRojo Sunstar II Spillman

145 111

146 112 N.-..-.

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148 Fortuna HRS Cltr13596 F1182-M1-10 Club Garland UT HRW PI PVP Gary HWW PI PVP Gene OR SWW PI Genou MTS0031 HRW PI PVP George GMGQ1 SWW PI PVP Glenn N0747 HRS PI PVP Goetze ORH01092 SWW Golden Spike UT HWW PI PVP Grn~~ HRS Hank BZ HRS PI PVP Hatcher C HRW PI PVP Hatton WA6364 HRW Cltr Hayden ±HRW PI t1t1t1 Heyne KS85W H-:-::i-4-L:-:-:in=-e M=T-:=8740=2:=----= HWW HRS PI PVP PI Hill 81 OWW M SWW Cltr Hiller WA7729 Club-W PI Hollis WA7859 HRS PI K Hubbard A SWW PI PVP Hi=2 Hyalite MTCL0306 HWW PI PVP Idaho SWS PI Idaho HnE! Idaho HRW I :ld;a:ho:=3:7:7::s====1i77s Idaho HWS HRW PI 591 PI PVP Idaho 444 HRW PI Idaho SWS PI NSGC SWW PI PVP HRW PI A781011W SWW Ike KS89H48 HRW PI PVP llias lona HRS PI Ivory OR HWW PI NSGC Jagalene HRS 2002 Jagger KS ~ HRW PI PVP JO WA8047 Club PI Jedd HRS Jefferson HRS PI Jerome HRS PI PVP Jerry N09257 HRW PI Joaquin HRS Jubilee SWS PI PVP ( 2000 Judith MT8039 HRW PI Juniper HRW PI A91013W Kelse WA7954 HRS PI Kern HRS PI PVP Klasic NKF08022 HWS PI PVP ~- 114

149 Kulm HRS KW9043 KW9043 SWW IPI Lakin KS96HW115 HWW PI PVP Lambert SWW PI Lassik HRS PI PVP Ledger HRW Legacy 2010 Legion 99X SWW 2008 ILeana Waxy-S Lewjain WA6363 SWW Cltr Lola HWS PI Louise WA7921 SWS PI PVP Macon WA7899 HWS PI PVP MacVicar OR75336 SWW PI Madsen WA7163 SWW P Malcolm ORCW8113 SWW PI Manning UT89099 HRW ICltr Masami WA7916 SWW PI PVP McNeal MT8849 HRS PI MOM WA7936 HWW PI PVP Mel Club-W 2003 Meridian HRW PI 557Q13 PVP Merrill SWS Mica HRS Mieti HWW Millennium NE94479 HRW PI PVP MJ-4 MJ-4 SWW MJ-9 SWW ML455 ('455') ML HWS PI PVP Mohler WPB477 SWW BU6W Mol HWW Moreland HRW PI Morgan HRW 1996 Mora AUS Club-W Cltr MT HRW MT1159CL MTCL01159 HRW PI PVP MTHW9420 HWS PI PVP Neeley HRW Cltr 17860, RL Nela HRW Newana MT7156 HRS Cltr Nick BZ SWS 2000 Norris MTCL0316 HRW PI PVP Norstar WT80 HRW Cltr Norwest 553 ORNOOB553 HRW 2007 NUOakota HWW NuFrontier GM10001 HWW 2001 NuHills HWW F NuHorizon IGM10002 HWW 2001 NuPlains N94L205 HWW PI NuSky MTW9441 HWW PI

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