East Lansing, Michigan
March 14, 2008
A
Michigan State University (MSU) line of soft, white wheat
earned the highest ratings of its class in the 2007 quality
evaluation by the Soft Wheat Quality Council.
According to the Quality Evaluation Committee report, the wheat
line (D8006W) scored higher than those of the other three
institutions in the category because of its moderate resistance
to viruses such as Stripe Rust and Wheat Spindle Streak Mosaic
Virus and its superior milling and baking properties. It was
also praised for its low water absorption and gluten strength.
Soft wheats are used in the making of cookies, crackers,
flatbreads and pastries, and are distinguished from hard wheats
(the wheats used in loaves of bread) by their lower gluten
content and their lower resistance to water and mixing. There is
also a growing demand for white wheats within the industry,
according to crop and soil sciences researcher and wheat breeder
Janet Lewis.
“Whites are becoming more and more desirable in the market
place,” Lewis said. “Industry is interested in having more white
wheat available because of consumer interest in having high
fiber foods. There is a high concentration of wheat fiber in the
wheat bran, and the bran of white wheat is more palatable – less
bitter – to consumers than the bran of red wheat.”
Two additional white wheats that were entered by MSU to be
evaluated -- Crystal (MSU line E0027) and Jewel (MSU line
E1007W), also received favorable marks.
The recognition is beneficial for MSU wheat, as it is expected
to bring the attention of more industries to the university.
“This wheat is not only good for the farmers because of its
disease resistance and high yield,” said Randy Judd of the
Michigan Crop Improvement Association, “but it also has the high
quality the milling industry is looking for to meet their
extensive standards.”
The seal of the Soft Wheat Quality Laboratory specifically will
lend itself greatly to the wheat’s reputation, as the committee
sends its findings directly to industries.
“The lab has closer ties to industries than university or
government labs,” said Dan Comis, Public Affairs Specialist for
the U.S. Department of Agriculture’s Soft Wheat Quality
Laboratory, “and, therefore, bring more industries’ interests
into the MSU region.”
MSU wheat representatives and affiliates are welcoming D8006W’s
success.
“The Michigan Crop Improvement Association’s relationship with
Michigan State certifies us to sell the breed,” Judd said, “and
we’re very excited to market wheat of such quality.” |
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