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Evaluating Soft Wheat Quality of Early Generation Progemes^1,3,

A procedure is proposed for evaluating the milling and baking qualities of early generation soft wheat (Triticum aestivum L.) progenies. Twenty grams of wheat are ground for flour granularity and protein content determinations.A portion is reground and sifted, and tested for alkaline water retention capacity (AWRC). lqour granularity is associated with break flour yield during milling and with cake quality potential, while AWRC is correlated with cookie quality. A test line is considered to have suitable soft wheat quality potential if it is at least as low in protein and AWRC and at least as high in particle-size index as a standard (commercial) cultivar.

Key Words: Sifted-meal AWRC • Particlesize index • Wheat protein

³ Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the U. S. Department of Agriculture and does not imply its approval to the exclusion of other products that may also be suitable.

² Research Chemist and Chemist, respectively, Soft Wheat Quality Laboratory, Plant Science Research Division, Agricultural Research Service, U. S. Departinent of Agriculture, Ohio Agricultural Research and Development Center, Wooster, Ohio 44691.

Received for publication December 1, 1971.

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