To determine the magnitude of genotype (G), environment (E), and GxE variability for flour yield, flour color, flour ash, rheological traits, baking quality and other parameters critical to hard white spring wheat quality. To determine the milling advantage of hard white spring wheats compared to red wheats over a number of environments. To assess the baking quality and flavour characteristics of hard white spring wheat lines from increased extraction flours and whole meal flours from wheats grown in different environments.
Lead Researcher (PI): Odean Lukow
Institution: Agriculture & Agri-Food Canada
Total WGRF Funding: $90,000
Start Date: 2000
Project Length: 3 Years