Crop Science Journal of Natural Resources and Life Sciences Education
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Published in Crop Sci 8:199-201 (1968)
© 1968 Crop Science Society of America
677 S. Segoe Rd., Madison, WI 53711 USA
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Micro-Tests for Soft Wheat Quality Evaluation1

W. T. Yamazaki, J. R. Donelson and L. W. Briggle2

A procedure is described for determining preliminary milling and baking potential for soft wheat breeding lines when only small quantities of grain (a minimum of 16 g) are available for testing. Micro tests for kernel hardness, flour yield, and cookie potential give results which correlate highly with those of larger scale standard evaluation procedures.

Sensitivity of these tests indicates merit for genetic studies involving quality and similar experiments, wherein a large number of small samples are evaluated.

Key Words: kernel hardness • flour yield • cookie baking potential

1 Contribution of the Crops Research Division, Agricultural Research Service, U. S. Department of Agriculture, and the Ohio Agricultural Research and Development Center, Wooster, Ohio

2 Research Chemist and Chemist, Crops Research Division, ARS, USDA, Ohio Agricultural Research and Development Center, Wooster, Ohio, and Research Agronomist, Crops Research Division, ARS, USDA, Beltsville, Md. 20705.

Received for publication August 31, 1967.




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Copyright © 1968 by the Crop Science Society of America.