AGENDA. International. Seattle,

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1 COLLABORATOR RESULTS & AGENDA Pacific Northwest Wheat Quality Council Western Extension Resear rch Activities-1009 PNW- American Association of Cereal Chemists International 2011 Seattle, Washingtonn

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3 Agenda Pacific Northwest Wheat Quality Council Western Extension Research Activity-1009 PNW Section AACCI January 26 th through January 28 th Embassy Suites Hotel Seattle, Washington Wednesday, January 26 th Wheat Industry Tours 12:30-1:00 pm Meet in lobby of Embassy Suites Hotel & board bus 1:00-2:00 Tour Continental Mills/ Krusteaz mix plant 2:30-3:30 Tour Langendorf baking facility 3:50-5:00 Tour of Underground Seattle 5:15-7:15 Brewery Tour & Dinner at Pike Brewery 7:15 Return to Embassy Suites Thursday, January 27 th 7:45-8:00 Registration Belmont/Pimlico Welcome & Opening Remarks Craig Morris, USDA WWQL 8:00-10:00 WERA-1009 Meeting (open to all) Russ Karow Oregon State Univ State Reports 10:00-10:30 Break 10:30-12:00 State Reports 12:00-1:00 Lunch Upper Atrium N PNW AACCI Technical Presentations 1:00-1;15 Barley Foods Council update Mary Palmer-Sullivan Washington Grain Alliance 1:15-2:00 Cereal Chemistry Review- Now and The Future Art Bettge Western Wheat Quality Lab 2:00-2:30 Oxidative Gelation Differences on Miag Mill Streams Dan Ramsayer Washington State University 2:30-3:00 Break 3:00-4:00 PNW WQC Charter Establishment Craig Morris Western Wheat Quality Lab 4:00-4:15 Collaborator Organizational Meeting 4:30-5:00 PNW AACCI Section Meeting PNW WQC

4 Agenda PNW WQC 2010 Crop Year 5:30-6:30 Managers Reception at Embassy Suites If you are not a registered guest see Doug Engle for bar voucher 6:30-8:00 Dinner Buffet & Presentation Longacres Friday, January 28 th 7:45-8:00 Registration Belmont/Pimlico 8:00-10:00 PNW-WQC Quality Roundtable (* denotes check) Group 1 Hard Winter (IDO656, IDO835, UI Silver*) Group 2 Hard Red Winter (WB Quake, Carter*) Group 3 Hard Red Winter (Esperia, Eddy*) Group 4 Hard Red Spring (IDO702, Winchester*) 10:00-10:30 Break 10:30-12:00 PNW-WQC Quality Roundtable Group 5 Hard Spring (BZ R, BZ906491W, Jedd*) Group 6 Soft White Winter (WA8092, Xerpha*) Group 7 Soft White Winter ( A, Bruneau*) Group 8 Soft White Winter (03PN , 03PN , 03PN-107-3, Xerpha*) Group 9 Soft Winter (ARS C, ARS C, ARS960277L, Cara*) 12:00-1:00 Lunch Upper Atrium N 1:00-1:45 Group 10 Soft White Spring (IDO686, IDO687, Alturas*) Group 11 OVA (Bruneau, ORCF103, Skiles, Cataldo, Xerpha) 1:45-2:15 Finalize meeting site for 2010 meeting & any other business 2:15 Adjourn & Break Saturday January 29 th Ski Day at Chrystal Mountain Please contact Doug Engle if interested in attending 6:30am-6pm (approximate)

5 Table of Contents Pages List of Registrants List of Collaborators... 3 A History of Lines Evaluated by PNW WQC PNW WQC Sample Organization... 9 Variety Descriptions 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

6 List of Registrants Seattle PNW WQC 2010 Crop Year First Last Organization Street Address City State Zip Code Phone Hermann K. Ahovi-Zevon Continental Mills 1800 Andover Park West Suite 200 Seattle WA Lyona Anderson University of Idaho WQL 1693 S West Aberdeen ID ext 138 Keith Angerman WSDA Grain & Seed Inspection PO Box Olympia WA Byung-kee Baik WSU Crop & Soil Science 201 Johnson Hall Pullman WA Scott Baker ConAgra Foods 11 Con Agra Drive, Omaha NE Mary Baldridge Western Wheat Quality Laboratory E 202 Food Quality Bldg Pullman WA mlbaldrg@wsu.edu Kerry Balow Washington State University 387 Johnson Hall Pullman WA Balow@wsu.edu Joy Battistone AgriPro Wheat 806 N. 2nd St Berthoud CO joy.battistone@syngenta.com Massimo Bellotti Societa Produttori Sementi Via Macero Bologna Italy (+39) m.bellotti@prosementi.com Art Bettge ADB Consulting 1249 Highland Dr Moscow ID abettge@wsu.edu Tacye Bisek Horison Milling/ Cargill Inc 3794 Williston Road Minnetonka MN Tacye_Bisek@cargill.com Pat Boyer Western Wheat Quality Laboratory E 202 Food Quality Bldg Pullman WA Cathy Butti AgriPro Wheat 806 N. 2nd St Berthoud CO cathy.butti@syngenta.com Margo Caley USDA-ARS-NPA Grain Marketing Research L 1515 College Avenue Rm. 105 Manhattan KS Margo.Caley@ars.usda.gov Kim Campbell USDA-ARS 209 Johnson Hall Pullman WA kgcamp@wsu.edu Arron Carter Washington State University 201 Johnson Hall Pullman WA ahcarter@wsu.edu Jianli Chen University of Idaho 1691 S West Aberdeen ID ext 229 jchen@uidaho.edu Richard Chen USDA-ARS-NPA Grain Marketing Research L 1515 College Avenue Rm. 105 Manhattan KS Richard.Chen@ars.usda.gov Dale R. Clark WestBred LLC 81 Timberline Drive Bozeman MT dclark@westbred.com Jack Clayton University of Idaho WQL 1693 S West Aberdeen ID jclayton@uidaho.edu Craig Cook WestBred LLC 81 Timberline Drive Bozeman MT craig.r.cook@westbred.com Scott Cooley USDA-Federal Grain Inspection Service 3939 Cleveland Ave Olympia WA scott.j.cooley@usda.gov Richard Cooley All Star Seed P.O. Box 397 Carson WA richard@agrotera.com Janice Cooper California Wheat Commission 1240 Commerce Ave Ste A Woodland CA cooper@californiawheat.org Bryan Cranston Oregon Wheat Commission 1200 NW Naito Pkwy. Suite 370 Portland OR cranston@wildblue.net Patricia Dailey Idaho Wheat Commission 821 W. State Street Boise ID pdailey@idahowheat.org David Degon Co-Ag PO Box 295 Rosalia WA jackie@co-ag.com Dan Degon Co-Ag PO Box 295 Rosalia WA Victor DeMacon Washington State University 291D Johnson Hall Pullman WA vdemacon@wsu.edu Rick Dempster AIB International 1213 Bakers Way Manhattan KS rdempster@aibonline.org Pat Donahue Kraft Foods 801 Waukegan Rd Glenview IL Pat.Donahue@Kraft.com Ed Driskill Syngenta 925 Camas St Moscow ID Ed.Driskill@syngenta.com Doug Engle Western Wheat Quality Laboratory E 202 Food Quality Bldg Pullman WA doug_engle@wsu.edu Renee Engle Meeting Coordinator E202 Food Quality Bldg Pullman WA eenerlou@hotmail.com Jodi Engleson Jodi Engleson LLC 5756 Knox Ave. S. Minneapolis MN jodi.engleson@gmail.com Bob Fesler Cargill Inc G. Avenue Ogden UT bob_fesler@cargill.com John Flemm USDA-Federal Grain Inspection Service 3939 Cleveland Ave Olympia WA john.b.flemm@usda.gov Debra French AgriPro Wheat 806 N. 2nd St Berthoud CO debra.french@syngenta.com Bob French ADM Milling Company 2301 E. Trent Spokane WA Robert.French@ADM.com Pat Fuerst Washington State University E202 Food Quality Bldg Pullman WA pfuerst@wsu.edu Diane Gannon Kraft Foods-Nabisco 2221 Front Street Toledo OH diane.gannon@kraft.com Jodie Gentry Gilliam County Wheat Quality Lab Shutler Dr. Arlington OR jodie.gentry@co.gilliam.or.us Scott Haley CSU Soil and Crop Sciences 1170 Campus Delivery Ft. Collins CO scott.haley@colostate.edu Nathan Hammer Gilliam County Wheat Quality Lab Shutler Dr. Arlington OR nathan.hammer@co.gilliam.or.us

7 List of Registrants Seattle PNW WQC 2010 Crop Year Laura Hansen General Mills Inc. 330 University Ave SE Minneapolis MN Tracy Harris Washington State University 201 Johnson Hall Pullman WA Jim Helmerick Syngenta Cereals S Wells Road Cheney WA Jim.Helmerick@syngenta.com Dana Herron Washington Grain Alliance PO Box 768 Connell WA dana@tristateseed.com Ryan Higginbotham WSU Winter Wheat Breeding 291D Johnson Hall Pullman WA rhigginbotham@wsu.edu Gary Hou Wheat Marketing Center 1200 N.W. Naito Pkwy Suite 230 Portland OR ghou@wmcinc.org Russ Karow Dept. of Crop & Soil Science OSU 107 Crop Science Building Corvallis OR russell.s.karow@oregonstate.edu Alicia Kiszonas Washington State University E202 Food Quality Bldg Pullman WA alecia.kiszonas@ .wsu.edu Mat Kolding 1910 SW 44th St Pendleton OR John Kuehner WSU Dept of Crop and Soil Sciences 291D Johnson Hall Pullman WA jkuehner@wsu.edu Colleen Kuznik Horizon Milling/ Cargill Inc 3794 Williston Road Minnetonka MN Colleen_Kuznik@cargill.com Bon Lee Wheat Marketing Center 1200 N.W. Naito Pkwy Suite 230 Portland OR blee@wmcinc.org Ron Lindgren ADM Milling Company 8000 W 110th St Overland Park KS Ron_Lindgren@admworld.com John Lindgren WSDA Grain & Seed Inspection PO Box Olympia WA jlindgren@agr.wa.gov Rhonda Lyne USDA-GIPSA-TSD N. Ambassador Dr Kansas City MO Rhonda.K.Lyne@usda.gov Juliet Marshall University of Idaho 1776 Science Center Dr Suite 205 Idaho Falls ID jmarshall@uidaho.edu Andrea Massi Societa Produttori Sementi Via Macero 1 Bologna Italy (+39) a.massi@prosementi.com Reuben McLean Pendleton Flour Milling 463 W. US Hwy 26 Blackfoot ID rmclean@pfmills.com John Moffatt AgriPro Wheat S. Wells Road Cheney WA John.Moffatt@syngenta.com Craig Morris Western Wheat Quality Laboratory E 202 Food Quality Bldg Pullman WA morrisc@wsu.edu Deanna Nash MSU Cereal Quality Lab 119 PBB MSU Bozeman MT deanna@montana.edu Wycliffe Nyongesa WSU Winter Wheat Breeding 291D Johnson Hall Pullman WA wisakwa@wsu.edu John Oades U.S. Wheat Associates 1200 N.W. Naito Pkwy Suite 600 Portland OR joades@uswheat.org Katherine O'Brien University of Idaho WQL 1693 S West Aberdeen ID katho@uidaho.edu Mary Palmer-Sullivan Washington Grain Alliance 2702 W. Sunset Blvd Spokane WA mary@wagrains.com Bozena Paszczynska Western Wheat Quality Laboratory E 202 Food Quality Bldg Pullman WA paszczynska@wsu.edu Nali Prchal Horizon Milling 3794 Williston Road Minnetonka MN nali_prchal@cargill.com Mike Pumphrey Washington State University 291D Johnson Hall Pullman WA m.pumphrey@wsu.edu Zory Quinde-Axtell Continental Mills 1800 Andover Park West Suite 200 Seattle WA zory.quinde-axtell@continentalmills.com Dan Ramsayer Washington State University E202 Food Quality Bldg Pullman WA daniel.ramseyer@ .wsu.edu Andrew Ross Oregon State University Crop Science Bldg #107 Corvallis OR andrew.ross@orst.edu Bruce Schnicker Monsanto 800 North Lindbergh Blvd St. Louis MO bruce.schnicker@monsanto.com Leonard Schock Montana Wheat & Barley Commission P.O. Box 3024 Great Falls MT wheat@midrivers.com Fawad S. Shah WSDA Grain & Seed Inspection PO Box Olympia WA fshah@agr.wa.gov Gary Shelton WSU Winter Wheat Breeding 201 Johnson Hall Pullman WA sheltong@wsu.edu Tana Simpson Oregon Wheat Commission 1200 NW Naito Pkwy. Suite 370 Portland OR tsimpson@oregonwheat.org Angie Spears Continental Mills 1800 Andover Park West Suite 200 Seattle WA angie.spears@continentalmills.com John Stromberger CSU Soil and Crop Sciences 1170 Campus Delivery Ft. Collins CO jstromb@lamar.colostate.edu Bobby Talley Syngenta Cereals S Wells Road Cheney WA Bobby.Talley@syngenta.com Justin Turner Horizon Milling 3794 Williston Road Minnetonka MN justin_turner@cargill.com Glen Weaver Con Agra Flour Milling Co. 11 Con Agra Drive Omaha NE glen.weaver@conagrafoods.com Lori Wilson Kellogg Company PSOC 2 East Ptamblin Ave Battle Creek MI lori.wilson@kellogg.com Steve Wirsching U.S. Wheat Associates 1200 N.W. Naito Pkwy Suite 600 Portland OR swirschi@uswheat.org Roland Wynhoff Union Elevator Co. P.O. Box 370 Lind WA roland@unionelevator.com

8 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 Western 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. Collaborators 2010 Crop Year ADM Milling Bay State Milling California Wheat Commission Cereal Food Processors ConAgra Grain Processing Company Colorado State University Gilliam County Wheat Quality Lab Horizon Flour Milling Kraft/Nabisco Krusteaz, Continental Mills Montana State University Cereal Quality Laboratory Oregon State University Pendleton Flour Milling Roman Meal Società Produttori Sementi Syngenta 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

9 A History of Experimental Wheat Breeding Lines 1995 Portland, OR 1996 Park City, UT 1997 Coeur d Alene, ID PNW WQC 2010 Crop Year 1998 Portland, OR 1999 Bozeman, MT 2000 Honolulu, HI

10 A History of Experimental Wheat Breeding Lines 2001 Seattle, WA 2002 Carson City, NV PNW WQC 2010 Crop Year 2003 Oakland, CA 2004 Coeur d Alene, ID

11 A History of Experimental Wheat Breeding Lines 2005 Portland, OR 2006 San Diego, CA PNW WQC 2010 Crop Year 2007 Salt Lake City, UT 2008 Portland, OR

12 A History of Experimental Wheat Breeding Lines 2009 Sacramento, CA PNW WQC 2010 Crop Year 2010 Phoenix, AZ

13 A History of Experimental Wheat Breeding Lines 2011 Seattle, WA PNW WQC 2010 Crop Year NB

14 Sample Organizaton PNW WQC 2010 Crop Year Sample Variety Group Breeder Institution/Company Class 01 IDO656 1 Jianli Chen University of Idaho HRW 02 IDO835 1 Jianli Chen University of Idaho HWW 03 UI Silver* 1 Jianli Chen University of Idaho HWW 04 WB Quake 2 Craig Cook WestBred HRW 05 Carter* 2 Craig Cook WestBred HRW 06 Esperia 3 Massimo Belotti Societa Produttori Sementi HRW 07 Eddy* 3 Massimo Belotti Societa Produttori Sementi HRW 08 IDO702 4 Jianli Chen University of Idaho HRS 09 Winchester* 4 Jianli Chen University of Idaho HRS 10 BZ R 5 Dale Clark WestBred HRS 11 BZ W 5 Dale Clark WestBred HWS 12 Jedd* 5 Dale Clark WestBred HRS 13 WA Arron Carter Washington State Univ. SWW 14 Xerpha* 6 Arron Carter Washington State Univ. SWW A 7 Bob Zemetra University of Idaho SWW 16 Bruneau* 7 Bob Zemetra University of Idaho SWW 17 03PN-108#21 8 John Moffatt Syngenta/Agripro SWW 18 03PN-108#20 8 John Moffatt Syngenta/Agripro SWW 19 03PN-107#3 8 John Moffatt Syngenta/Agripro SWW 20 Xerpha* 8 John Moffatt Syngenta/Agripro SWW ARS C 9 Kim Campbell 10 Washington Locations CLUB 22 ARS C 9 Kim Campbell 10 Washington Locations CLUB 23 ARS960277L 9 Kim Campbell 10 Washington Locations SWW 24 Cara* 9 Kim Campbell 10 Washington Locations CLUB 25 IDO Jianli Chen University of Idaho SWS 26 IDO Jianli Chen University of Idaho SWS 27 Alturas* 10 Jianli Chen University of Idaho SWS 28 Cara 11 OVA US Wheat Associates CLUB 29 Bruneau 11 OVA US Wheat Associates SWW 30 ORCF OVA US Wheat Associates SWW 31 Skiles 11 OVA US Wheat Associates SWW 32 Cataldo 11 OVA US Wheat Associates SWS 33 Xerpha 11 OVA US Wheat Associates SWW *DenotesCheckVariety - 9 -

15 Variety Descriptions PNW WQC 2010 Crop Year IDO656 Hard Red Winter IDO835 Hard White Winter WB Quake Hard Red Winter

16 Variety Descriptions PNW WQC 2010 Crop Year EsperiaHard Red Winter IDO702 Hard Red Spring BZ RHard Red Spring BZ WHard White Spring WA8092Soft White Winter

17 Variety Descriptions PNW WQC 2010 Crop Year Pch1 ID ASoft White Winter PN-108#21Soft White Winter 03PN-108#20Soft White Winter 03PN-107#3Soft White Winter

18 Variety Descriptions PNW WQC 2010 Crop Year ARS CWinter Club ARS CWinter Club ARS960277LSoft White Winter

19 Variety Descriptions PNW WQC 2010 Crop Year IDO686 Soft White Spring IDO687 Soft White Spring Overseas Varietal Analysis study varieties Cara Winter Club Puccinia striiformistritici Pseudocercosporella herpotrichoides

20 Variety Descriptions PNW WQC 2010 Crop Year Bruneau Soft White Winter ORCF103 Soft White Winter

21 Variety Descriptions PNW WQC 2010 Crop Year Skiles Soft White Winter Cataldo Soft White Spring Xerpha Soft White Winter

22 WWQL Miag Multomat Flow Sheet PNW WQC 2010 Crop Year

23 Flour Milling Ash Curves ASH CURVES

24 Ash Curves PNW WQC 2010 Crop Year Stream M2 M1 M3 M1RD B1 B2 GR M4 B3 M5 REDDOG BKSH REDSH BRAN IDO656 Yield Ash Cumulative Yield Ash Stream M3 M2 M1 M1RD GR B2 B1 M4 M5 B3 REDDOG BKSH REDSH BRAN IDO835 UI SILVER Cumulative Cumula ative Yield Ash Yield Ash Stream Yield Ash Yield Ash M M1RD M B B M GR M M B REDDOG BKSH REDSH BRAN Whole Wheat Ash 1.37 Break Flour Yield 19.3 Whole Wheat Ash 1.27 Break Flour Yield 22.8 Whole Wheat Ash Break Flour Yield

25 Ash Curves PNW WQC 2010 Crop Year WB QUAKE Cumulative Stream Yield Ash Yield Ash M1 M1RD M2 M3 B2 B1 GR M4 B3 M5 REDDOG BKSH REDSH BRAN CARTER Stream M1 M1RD M2 GR B1 M3 M4 B2 M5 B3 REDDOG BKSH REDSH BRANN Yield Ash Cumulative Yield Ash Whole Wheat Ash Break Flour Yield Wholee Wheat Ash Break Flour Yield

26 Ash Curves PNW WQC 2010 Crop Year ESPERIA Cumulative Stream Yield Ash Yield Ash M1RD M1 M2 M3 B1 B2 GR M4 M5 B3 REDDOG BKSH REDSH BRAN EDDY Stream M1 M1RD M2 B1 B2 M3 GR M4 B3 M5 REDDOG BKSH REDSH BRANN Yield Ash Cumulative Yield Ash Whole Wheat Ash Break Flour Yield Wholee Wheat Ash Break Flour Yield

27 Ash Curves PNW WQC 2010 Crop Year IDO702 Cumulative Stream Yield Ash Yield Ash M1RD M2 M1 M3 M4 GR B2 B1 M5 B3 REDDOG BKSH REDSH BRAN WINCHESTER Cumulative Stream M1 M2 M1RD B1 M3 B2 GR M4 M5 B3 REDDOG BKSH REDSH BRANN Yield Ash Yield Ash Whole Wheat Ash Break Flour Yield Wholee Wheat Ash Break Flour Yield

28 Ash Curves PNW WQC 2010 Crop Year Stream M2 M1RD M1 M3 M4 B2 GR B1 M5 B3 REDDOG BKSH REDSH BRAN BZ R Cumulative Yield Ash Yield Ash Stream M1RD M2 M1 M3 M4 B1 B2 GR M5 B3 REDDOG BKSH REDSH BRAN BZ W JEDD Cumulative Cumula ative Yield Ash Yield Ash Stream Yield Ash Yield Ash M1RD M M M M B B M GR B REDDOG BKSH REDSH BRAN Whole Wheat Ash 1.52 Break Flour Yield 15.0 Whole Wheat Ash 1.54 Break Flour Yield 14.6 Whole Wheat Ash Break Flour Yield

29 Ash Curves PNW WQC 2010 Crop Year WA8092 Cumulative Stream Yield Ash Yield Ash B1 M1 M1RD M2 B2 GR M3 B3 M4 M5 REDDOG BKSH REDSH BRAN XERPHA Stream M1 M2 B1 M1RD B2 GR M3 B3 M4 M5 REDDOG BKSH REDSH BRANN Yield Ash Cumulative Yield Ash Whole Wheat Ash Break Flour Yield Wholee Wheat Ash Break Flour Yield

30 Ash Curves PNW WQC 2010 Crop Year A Cumulative Stream Yield Ash Yield Ash M1 B1 M1RD M2 B2 GR M3 B3 M4 M5 REDDOG BKSH REDSH BRAN BRUNEAU Stream M1 M1RD B2 B1 M2 GR M3 B3 M4 M5 REDDOG BKSH REDSH BRANN Yield Ash Cumulative Yield Ash Whole Wheat Ash Break Flour Yield Wholee Wheat Ash Break Flour Yield

31 Ash Curves PNW WQC 2010 Crop Year 03PN-108#21 Cumulative Stream Yield Ash Yield Ash B M1RD M M B GR M B M M REDDOG BKSH REDSH BRAN Whole Wheat Ash 1.33 Break Flour Yield PN-107#3 Cumulative Stream Yield Ash Yield Ash M B B M1RD M GR M B M M REDDOG BKSH REDSH BRAN Whole Wheat Ash 1.32 Break Flour Yield PN-108#20 Cumulative Stream Yi eld Ash Yield Ash M B M1RD M B GR M B M M REDDOG REDSH BKSH BRAN Whole Wheat Ash 1.26 Break Flour Yield 29.5 XERPHA Cumulative Stream Yi eld Ash Yield Ash M B M1RD M B GR M B M M REDDOG BKSH REDSH BRAN Whole Wheat Ash 1.27 Break Flour Yield

32 Ash Curves PNW WQC 2010 Crop Year ARS C Cumulative Stream Yield Ash Yield Ash M B B M1RD M GR M B M M REDDOG BKSH REDSH BRAN ARS C Cumulative Stream Yield Ash Yield Ash B M M M1RD B GR M B M M REDDOG BKSH REDSH BRAN Whole Wheat Ash 1.23 Break Flour Yield 32.2 Whole Wheat Ash 1.22 Break Flour Yield 27.4 ARS960277L Cumulative Stream Yield Ash Yield Ash B M M B GR M1RD M B M M REDDOG REDSH BKSH BRAN CARA Cumulative Stream Yield Ash Yield Ash M M1RD M B B GR M B M M REDDOG REDSH BKSH BRAN Whole Wheat Ash 1.18 Break Flour Yield 33.2 Whole Wheat Ash 1.30 Break Flour Yield

33 Ash Curves PNW WQC 2010 Crop Year Stream M1 M1RD M2 B2 B1 GR M3 B3 M4 M5 REDDOG BKSH REDSH BRAN IDO686 Cumulative Yield Ash Yield Ash Stream M1 B1 M1RD B2 M2 GR M3 B3 M4 M5 REDDOG BKSH REDSH BRAN IDO687 ALTURAS Cumulative Cumulative Yield Ash Yield Ash Stream Yield Ash Yield Ash M M1RD B M B GR M B M M REDDOG BKSH REDSH BRAN Whole Wheat Ash 1.18 Break Flour Yield 26.6 Whole Wheat Ash 1.34 Break Flour Yield 28.9 Whole Wheat Ash Break Flour Yield

34 Ash Curves PNW WQC 2010 Crop Year Stream M1 B1 M2 M1RD B2 GR M3 B3 M4 M5 REDDOG REDSH BKSH BRAN CARA Cumulative Yield Ash Yield Ash Stream M1 B1 M1RD M2 B2 GR M3 B3 M4 M5 REDDOG BKSH REDSH BRAN BRUNEAU ORCF103 Cumulative Cumulative Yield Ash Yield Ash Stream Yield Ash Yield Ash M M B M1RD B GR M M B M REDDOG REDSH BKSH BRAN Whole Wheat Ash 1.44 Break Flour Yield 30.7 Whole Wheat Ash 1.22 Break Flour Yield 28.2 Whole Wheat Ash Break Flour Yield

35 Ash Curves PNW WQC 2010 Crop Year Stream B1 M1 M2 M1RD B2 GR M3 M4 B3 M5 REDDOG REDSH BKSH BRAN SKILES Cumulative Yield Ash Yield Ash Stream M1 B1 M1RD B2 M2 GR M3 M4 B3 M5 REDDOG REDSH BKSH BRAN CATALDO XERPHA Cumulative Cumulative Yield Ash Yield Ash Stream Yield Ash Yield Ash M M B M1RD B GR M M B M REDDOG REDSH BKSH BRAN Whole Wheat Ash 1.41 Break Flour Yield 26.7 Whole Wheat Ash 1.63 Break Flour Yield 28.1 Whole Wheat Ash Break Flour Yield

36 USDA Federal Grain Inspection Service Olympia, Washington USDA-FGIS

37 GIPSA Federal Grain Inspection Service Classification Report PNW WQC 2010 Crop Year Sample Group Variety ClassDetermination Comments 1 1 IDO656 HRW 2 1 IDO835 HDWH 3 1 UISILVER HDWH VERYMOTTLED 4 2 WBQUAKE HRW 5 2 CARTER HRW 6 3 ESPERIA HRW 7 3 EDDY HRW 8 4 IDO702 HRS 9 4 WINCHESTER HRS? 10 5 BZ906491R HRS XWHTW/HDWH 11 5 BZ906491W HDWH 12 5 JEDD HRS 13 6 WA8092 SWH 14 6 XERPHA SWH A SWH 16 7 BRUNEAU SWH PN108#21 SWH SOMECLUBTRAITS PN108#20 SWH PN107#3 SWH 20 8 XERPHA SWH VITREOUS 21 9 ARS C WHCB 22 9 ARS C WHCB WWH 23 9 ARS960277L SWH 24 9 CARA WHCB WWH IDO686 SWH IDO687 SWH ALTURAS SWH

38 Pendleton Flour Mills Pendleton, Oregon PENDLETON

39 Pendleton Flour Mills End-Product Evaluation Form PNW WQC 2010 Crop Year Dough/Batter End-Product Sample Variety Class Group Rating Liked/Disliked Comments Performance Liked/Disliked Comments 1 IDO 656 HRW IDO 835 HWW UI Silver HWW 1 7 Question #1 Question #2 Similar to check with better water absorption. Excessive peak time, good for blending. Good combination of absorption, peak time, and stability. Didn't do End-Product testing. Didn't do End-Product testing. Didn't do End-Product testing. 4 WB Quake HRW Carter HRW 2 6 Excessive peak time, good blender. Very low absorption. Good farinograph, slightly low absorption. Didn't do End-Product testing. Didn't do End-Product testing. 6 Esperia HRW Eddy HRW 3 6 Good combination of absorption, peak time, and stability. Good farinograph, slightly low absorption. Didn't do End-Product testing. Didn't do End-Product testing. 8 IDO 702 HRS Winchester HRS 4 7 Good absorption, slightly long peak time, good stability. Low absorption, but excellent peak and stability. Didn't do End-Product testing. Didn't do End-Product testing. 10 BZ R HRS 5 7 Very good farinograph. Didn't do End-Product testing. 11 BZ W HWS 5 6 Very good farinograph. Didn't do End-Product testing. 12 Jedd HRS 5 4 Like the water absorption, but very weak otherwise. Didn't do End-Product testing

40 Pendleton Flour Mills End-Product Evaluation Form PNW WQC 2010 Crop Year Overall Sample Variety Class Group Acceptability Liked/Disliked Comments 1 IDO 656 HRW IDO 835 HWW UI Silver HWW 1 7 Question #3 Question #4 Best sample of the winter wheat group. Very good farinograph, long peak time. Very similar to IDO 656, but slightly lower absorption. Mitigating Physical/Chemical Properties Protein was higher than a typical HRW wheat flour and nearly 2% higher than the check. Protein was higher than a typical HRW wheat flour and nearly 2% higher than the check. 4 WB Quake HRW Carter HRW 2 6 Good strength, but very low absorption - too low for us. Good strength and better absorption than test sample. Highest protein in the winter wheat group, much higher than typical winter wheat flour. 6 Esperia HRW Eddy HRW 3 6 Very similar to the check sample, although much higher ash. Overall, very good. We could use this sample. Highest ash content of the winter wheat samples. Much stronger than the Eddy samples I've seen grown in SE Idaho. 8 IDO 702 HRS Winchester HRS 4 7 Better than the check, and best in the spring wheat group. Very similar to test sample, but lower absorption. Nearly 2% higher protein than other spring wheat samples. 10 BZ R HRS BZ W HWS Jedd HRS 5 3 Much better than the check, and best of the 3 samples. Much better than the check, very similar to above sample. Very poor farinograph curve for spring wheat

41 Pendleton Flour Mills Raw Laboratory Data -- Hards PNW WQC 2010 Crop Year - Flour - - Farinograph - Sample Variety Class Location Group Mst. Pro. Ash Abs Peak MTI Stab 1 IDO 656 HRW Aberdeen IDO 835 HWW Aberdeen UI Silver HWW Aberdeen WB Quake HRW Denton Carter HRW Denton Esperia HRW Washington Eddy HRW Washington IDO 702 HRS Aberdeen Winchester HRS Aberdeen BZ R HRS Blackfoot BZ W HWS Blackfoot Jedd HRS Blackfoot

42 CONAGRA ConAgra Grain Processing Company Omaha, Nebraska

43 ConAgra Grain Processing Company End-Product Evaluation Form PNW WQC 2010 Crop Year 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Variety Group Sample# Product Question #1 Question #2 Question #3 Question #4 Dough Rating End-Product Performance Overall Acceptability Mitigating Physical/Chemical Properties & Comments Liked/Disliked Comments Liked/Disliked Comments IDO Bread 9 6 low volume 7 Liked/Disliked Comments IDO Bread 8 4 low volume 6 UI SILVER ck 1 3 Bread 9 2 poor crumb strength, grain 5 lower protein WB QUAKE 2 4 Bread strong mix, blending wheat CARTER ck 2 5 Bread strong mix, blending wheat ESPERIA 3 6 Bread 9 good abs 9 9 EDDY ck 3 7 Bread 7 4 poor crumb strength 6 IDO Bread strong mix, blending wheat WINCHESTER ck 4 9 Bread 8 3 weak crumb strength 5 BZ R 5 10 Bread 5 7 excellent internals 6 strong mix, blending wheat BZ W 5 11 Bread 5 4 low volume 5 strong mix, blending wheat JEDD ck 5 12 Bread 9 3 low volume 6 WA Cookie XERPHA ck 6 14 Cookie A 7 15 Cookie BRUNEAU ck 7 16 Cookie PN-108# Cookie PN-108# Cookie PN-107# Cookie XERPHA ck 8 20 Cookie ARS C 9 21 Cookie ARS C 9 22 Cookie ARS960277L 9 23 Cookie CARA ck 9 24 Cookie IDO Cookie

44 ConAgra Grain Processing Company Raw Laboratory Data PNW WQC 2010 Crop Year Date 12/07/10 12/07/10 12/07/10 12/07/10 12/07/10 12/07/10 Sample Id B B B B B B Sample Description PNW 2010 SWW WA8092 PNW 2010 SWW Xerpha PNW 2010 SWW A PNW 2010 SWW Bruneau PNW 2010 SWW 03PN-108#21 PNW 2010 SWW 03PN-108#20 Moisture TGA Ash TGA 14% MB Leco Protein 14% MB SRC Water SRC Lactic SRC Sodium Carb SRC Sucrose Cookie Width Cookie Thickness Cookie Width/Thickness Ratio Date 12/07/10 12/07/10 12/07/10 12/07/10 12/07/10 12/07/10 Sample Id B B B B B B Sample Description PNW 2010 SWW 03PN-107#3 PNW 2010 SWW Xerpha PNW 2010 Club ARS C PNW 2010 Club ARS C PNW 2010 SWW ARS960277L PNW 2010 Club Cara Moisture TGA Ash TGA 14% MB Leco Protein 14% MB SRC Water SRC Lactic SRC Sodium Carb SRC Sucrose Cookie Width Cookie Thickness Cookie Width/Thickness Ratio

45 ConAgra Grain Processing Company Raw Laboratory Data PNW WQC 2010 Crop Year Date 12/07/10 12/07/10 12/07/10 12/07/10 12/07/10 12/07/10 Sample Id B B B B B B Sample Description PNW 2010 SWS IDO686 PNW 2010 SWS IDO687 PNW 2010 SWS Alturas PNW 2010 SWW Cara PNW 2010 Club Bruneau PNW 2010 SWW ORCF103 Moisture TGA Ash TGA 14% MB Leco Protein 14% MB SRC Water SRC Lactic SRC Sodium Carb SRC Sucrose Cookie Width Cookie Thickness Cookie Width/Thickness Ratio Date 12/07/10 12/07/10 12/07/10 Sample Id B B B Sample Description PNW 2010 SWW Skiles PNW 2010 SWW Cataldo PNW 2010 SWW Xerpha Moisture TGA Ash TGA 14% MB Leco Protein 14% MB SRC Water SRC Lactic SRC Sodium Carb SRC Sucrose Cookie Width Cookie Thickness Cookie Width/Thickness Ratio

46 ConAgra Grain Processing Company Raw Laboratory Data PNW WQC 2010 Crop Year Date 12/07/10 12/07/10 12/07/10 12/07/10 12/07/10 12/07/10 Sample Id B B B B B B Sample Description PNW 2010 HRW IDO656 PNW 2010 HWW IDO35 PNW 2010 HWW UI Silver PNW 2010 HRW WB Quake PNW 2010 HRW Carter PNW 2010 HRW Esperia Moisture TGA Ash TGA 14% MB Leco Protein 14% MB SRC Water SRC Lactic SRC Sodium Carb SRC Sucrose Proof Time Bake Abs Mix Time Volume Volume Comment low low acceptable acceptable acceptable acceptable Dough Handling Sponge (5) Dough Handling Sponge Comme bold+ bold bold bold+ bold bold Dough Handling Mix (20) Dough Handling Mix Comment good sl dry good sl strong sl dry, strong good Dough Handling Cut (20) Dough Handling Cut Comment silky silky, sl dry silky silky, sl dry, good+ sl dry, sl strong silky Dough Handling Total (45) External Total (10) sl ragged, sl uneven excess, ragged, sl uneven sl ragged ragged, sl excess, uneven External Total Comment sl uneven ragged Internal Color (10) very, very, Internal Color Comment creamy/bright creamy/bright creamy/bright creamy/bright sl creamy, bright sl creamy Internal Grain (15) slightly open, Internal Grain Comment slightly irregular good slightly irregular good good good Internal Body (10) Internal Body Comment good very good good good giood good Internal Texture (10) Internal Texture Comment good good good silky silky silky Internal Total (45) Wiggle LONG MEDIUM SHORT MEDIUM LONG LONG Wiggle Value Sponge and Dough Total (100)

47 ConAgra Grain Processing Company Raw Laboratory Data PNW WQC 2010 Crop Year Date 12/07/10 12/07/10 12/07/10 12/07/10 12/07/10 12/07/10 Sample Id B B B B B B Sample Description PNW 2010 HRW Eddy PNW 2010 HRS IDO702 PNW 2010 HRS Winchester PNW 2010 HRS BZ R PNW 2010 HWS BZ W PNW 2010 HRS Jedd Moisture TGA Ash TGA 14% MB Leco Protein 14% MB SRC Water SRC Lactic SRC Sodium Carb SRC Sucrose Proof Time Bake Abs Mix Time Volume Volume Comment acceptable acceptable acceptable acceptable low low Dough Handling Sponge (5) Dough Handling Sponge Comment bold bold+ bold bold+ bold slightly dry Dough Handling Mix (20) Dough Handling Mix Comment good bucky good strong sl dry, sl strong good Dough Handling Cut (20) sl dry, sl dead, Dough Handling Cut Comment silky sl dry, sl strong silky sl dry, good+ good- silky Dough Handling Total (45) External Total (10) excess, ragged, uneven good- sl ragged ragged External Total Comment ragged, sl capped Internal Color (10) bright but sl creamy Internal Color Comment very creamy/bright Internal Grain (15) sl flat, sl insufficient bright but sl creamy sl creamy, bright sl creamy, bright creamy/bright sl open, sl irregular slightly open close grain good Internal Grain Comment close grain Internal Body (10) sl round, sl irregular Internal Body Comment good good good good good good Internal Texture (10) Internal Texture Comment good silky good silky good good Internal Total (45) Wiggle SHORT LONG MEDIUM LONG MEDIUM MEDIUM Wiggle Value Sponge and Dough Total (100)

48

49 Horizon Flour Milling End-Product Evaluation Form PNW WQC 2010 Crop Year Variety Group Sample# Product 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Question #1 Question #2 Question #3 Question #4 Dough Rating End-Product bake performa Overall Acceptability Mitigating Physical/Chemical Properties &Comments Liked/Disliked Comments Liked/Disliked Comments Liked/Disliked Comments IDO HRW: Bread 6 good doughs 6 good shape and tolerance 6 good bread, better than check protein much higher than check IDO HWW: Bread 6 good doughs 6 good shape and tolerance 6 good bread, better than check protein much higher than check UI SILVER ck 1 3 HWW: Bread 6 good doughs 5 yellow 3 bread ok, but very yellow in color too yellow in color for HWW WB QUAKE 2 4 HRW: Bread 8 good doughs 8 good tolerance and volume, nice grain 8 very nice bread, better than check CARTER ck 2 5 HRW: Bread 7 very strong doughs 7 good tolerance 7 good bread ESPERIA 3 6 HRW: Bread 7 good doughs 7 good tolerance 7 good bread, much better than check EDDY ck 3 7 HRW: Bread 5 pliable, soft doughs 5 small volume 4 below average bread IDO HRS: Bread 8 strong doughs 8 good volume 8 good bread, much better than check protein higher than check WINCHESTER ck 4 9 HRS: Bread 4 weak, soft doughs 5 poor tolerance 5 below average bread BZ R 5 10 HRS: Bread 6 good doughs 6 weaker tolerance, shortest mix was best 6 good bread, better than check BZ W 5 11 HWS: Bread 6 good doughs 6 weaker tolerance, shortest mix was best 6 good bread, better than check JEDD ck 5 12 HRS: Bread 4 weak, soft doughs 4 poor tolerance, small volumes, poor shape 3 worst sample of set, very poor bread poor handling, small volume, poor over WA SWW: Sugar Snap yellow 7 acceptable SF, better than check 7 good overall, better than check low flour pro XERPHA ck 6 14 SWW: Sugar Snap 6 slightly low SF 6 average bake performance slightly high ash A 7 15 SWW: Sugar Snap 8 best SF overall, better than check 8 best bake performance overall BRUNEAU ck 7 16 SWW: Sugar Snap slightly yellow 8 Good SF 8 good overall 03PN-108# SWW: Sugar Snap 5 low SF, good crust, better than check 5 average bake performance, hi flour pro 03PN-108# SWW: Sugar Snap 5 low SF, better than check 5 below ave. bake performance, best yield of grp hi flour pro, slightly high ash 03PN-107# SWW: Sugar Snap 5 low SF, better than check 4 average bake performance,lowest yield of grp hi flour pro, slightly high ash XERPHA ck 8 20 SWW: Sugar Snap 4 lowest SF overall 4 worst bake performance overall highest wht and flr pro overall ARS C 9 21 CLUB: Sugar Snap 6 slightly low SF, good crust 6 sl low SF, better yield than #22 lowest pro overall (with23&33) ARS C 9 22 CLUB: Sugar Snap 7 good SF,2nd best bake of group 6 good overall, lowest yield of grp low wheat and flour pro ARS960277L 9 23 SWW: Sugar Snap 6 acceptable SF, good crust 6 good overall, second best yield of grp lowest pro overall (with21&33) CARA ck 9 24 CLUB: Sugar Snap 8 best SF of group, check sample best 8 good overall, best of group low wheat pro, low SRC IDO SWS: Sugar Snap 5 slightly low SF, poor crust 5 better bake than check, but lowest yield of all high flour pro IDO SWS: Sugar Snap 7 best SF of group, poor crust 7 good overall, best of group hi wht and flr pro, sl.hi ash, hi SRC ALTURAS ck SWS: Sugar Snap 5 low SF, check sample worst 5 low SF. Highest yield of group sl. hi ash, hi SRC CARA SWW: Sugar Snap 8 nice SF 8 best sample overall low SRC: lactic and sucrose BRUNEAU CLUB: Sugar Snap 8 good SF 8 great sample overall low flour pro, lowest ash ORCF SWW: Sugar Snap 6 acceptable SF 6 good overall, but lower yield than #32 SKILES SWW: Sugar Snap 5 low SF 5 average performance low flour pro CATALDO SWW: Sugar Snap 5 low SF 6 hi ash, low SF, highest yield of all highest ash overall XERPHA SWW: Sugar Snap 4 very low SF 4 worst overall performance lowest pro overall (with21&23)

50 Horizon Flour Milling Raw Laboratory Data -- Bread PNW WQC 2010 Crop Year Sample Flour Protein Mix Volume BS SS Visc Comments PNW /60/55 905/970/ PNW /60/55 930/1000/ bettershapeandtolerance PNW /60/55 885/1000/ yellow PNW /60/ /1040/ goodmixtolerance,goodvolume PNW /65/65 700/985/ goodmixtolerance PNW /60/55 925/970/ goodtolerance PNW /55/55 910/920/ smallvolume,pliable,softhandling,slightlyyellow PNW /60/ /1090/ goodstronghandling PNW /45/ /985/ poortolerance PNW /60/ /965/ poortolerance PNW /55/ /960/ poortolerance PNW /45/40 960/915/ smallvolume,poortolerance,weakhandling

51 Horizon Flour Milling Raw Laboratory Data -- Cookie PNW WQC 2010 Crop Year General Sample Info Wheat Data Flour Data Cookie Data SRC Data Within Group Overall LABNO. VARIETY CLASS PRO YIELD PRO MOI ASH WIDTH THICK W/TRATIO SF CRUST H 2 O Lactic Ca Carb Sucrose RANK RANK 13 WA8092 SWW XERPHA* SWW A SWW BRUNEAU* SWW PN-108#21 SWW PN-108#20 SWW PN-107#3 SWW XERPHA* SWW ARS C CLUB ARS C CLUB ARS960277L SWW CARA* CLUB IDO686 SWS IDO687 SWS ALTURAS* SWS CARA SWW BRUNEAU CLUB ORCF103 SWW SKILES SWW CATALDO SWW XERPHA SWW

52 Cereal Food Processors Ogden, Utah CFP

53 Cereal Food Processors Raw Laboratory Data -- Hards PNW WQC 2010 Crop Year 220 W. 30th Street - Ogden, Utah Samp Flour Analyses Farinograph Bake Mix Dough Dough Comment Crumb Bake # Variety Class TW FN Mst Pro Ash Abs Arr Pk MTI Stab Abs Time Score Mixer / Moulder Volume Color Grain Texture External Score 1 IDO656 HRW Bucky, Bucky 3044 cc Bake Method: SDS Evaluation/Comments: Slightly open, variable, slightly coarse grain, very good volume. 2 IDO835 HWW Bucky, Bucky Bake Method: SDS Evaluation/Comments: Fairly tight, slightly variable, slightly coarse grain, excellent volume. 3 UI SILVER HWW Bucky, Bucky Bake Method: SDS Evaluation/Comments: Slightly open, slightly irregular, slightly coarse grain, excellent volume, very yellow for HWW. 4 WB QUAKE HRW Bucky, Bucky Bake Method: SDS Evaluation/Comments: Slightly open, variable, slightly coarse grain, excellent volume. 5 CARTER HRW Bucky, Bucky Bake Method: SDS Evaluation/Comments: Extremely strong flour, slightly open, streaky, slightlyirregular, coarse grain, excellent volume. 6 ESPERIA HRW Sl Tight, Developed Bake Method: SDS Evaluation/Comments: Open, irregular, coarse grain, very good volume. 7 EDDY HRW Tight, Tight Bake Method: SDS Evaluation/Comments: Slightly open, variable, slightly coarse grain, good volume. 8 IDO702 HRS Bucky, Bucky Bake Method: SDS Evaluation/Comments: Extremely min., slightly open, streaky, slightly irregular, slightly coarse grain. 9 WINCHESTER HRS Sl. Bucky, Tight Bake Method: SDS Evaluation/Comments: Open, very irregular, harsh grain, very good volume. 10 BZ R HRS Bucky, Bucky Bake Method: SDS Evaluation/Comments: Fairly tight, slightly variable, slightly coarse grain, very good volume. 11 BZ W HWS Bucky, Bucky Bake Method: SDS Evaluation/Comments: Tight consistent, smooth grain, good volume. 12 JEDD HRS Tight, Bucky Bake Method: SDS Evaluation/Comments: Slightly open, slightly round, slightly thick walled, variable, slightly coarse grain, average volume

54 Cereal Food Processors Raw Laboratory Data -- Softs PNW WQC 2010 Crop Year 220 W. 30th Street - Ogden, Utah Samp Flour Analyses Farinograph # Variety Class TW FN Mst Pro Ash Abs Arr Peak MTI Stab Visc 13 WA8092 SWW Evaluation/comments Fair- long Stability 14 XERPHA SWW Evaluation/comments Fair A SWW Evaluation/comments Fair 16 BRUNEAU SWW Evaluation/comments Fair 17 03PN-108#21 SWW Evaluation/comments Fair - High Protein 18 03PN-108#20 SWW Evaluation/comments Fair- High Protein 19 03PN-107#3 SWW Evaluation/comments Fair Sl. High Protein 20 XERPHA SWW Evaluation/comments Fair- High Ash, High Protein 21 ARS C CLUB Evaluation/comments Fair- Low Protein, very low visc. 22 ARS C CLUB Evaluation/comments Fair- Low Protein Sl low visc. 23 ARS960277L SWW Evaluation/comments Fair- Low Protein, sl low visc 24 CARA CLUB Evaluation/comments Fair sl low Abs 25 IDO686 SWS Evaluation/comments Poor High Protein, very high visc 26 IDO687 SWS Evaluation/comments Poor High Protein, very high visc High Stability 27 ALTURUS SWS Evaluation/comments Fair- High protein, high visc 28 CARA SWW Evaluation/comments Fair- Sl low Abs, low visc 29 BRUNEAU CLUB Evaluation/comments Fair 30 CRCF103 SWW Evaluation/comments Fair 31 SKILES SWW Evaluation/comments Fair 32 CATALDO SWW Evaluation/comments Fair Sl high ash 33 XERPHA SWW Evaluation/comments Fair- Low protein

55 ADM Milling Overland Park, Kansas ADM

56 ADM Milling Company End-Product Evaluation PNW WQC 2010 Crop Year Variety Group Sample# Product 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Question #1 Question #2 Question #3 Question #4 Dough Rating End-Product Performance Overall Acceptability Mitigating Physical/Chemical Properties &Comments Liked/Disliked Comments Liked/Disliked Comments Liked/Disliked Comments IDO Bread 8 overall good through sponge and dough 7 good grain & volume 8 high stabilities, lower loaf volume IDO Bread 6 tough and bucky through mix and bake 7 good grain & volume 7 very long mix time high stabilities, lower loaf volume UI SILVER ck 1 3 Bread 6 overall good through sponge and dough 6 low volume 6 low loaf volume, protein level WB QUAKE 2 4 Bread 7 overall good through sponge and dough 7 7 strong curve, almost too strong, low abs CARTER ck 2 5 Bread 6 tough and bucky through mix and bake 7 good grain & volume 7 low absorption strong curve, almost too strong ESPERIA 3 6 Bread 7 longer mix time 8 good grain & volume 8 good overall strong curve EDDY ck 3 7 Bread 6 shorter mix time, slightly sticky 8 recovered nicely, good grain & volume 7 good overall lower stability IDO Bread 6 too long mix time 7 ok loaf 8 very open grain, good spring strong curve WINCHESTER ck 4 9 Bread 7 overall good through sponge and dough 7 good grain & volume 8 good overall strong curve BZ R 5 10 Bread 9 longer mix time, very good at makeup 9 nice loaf, good volume 9 best in all groups good absorption, stability BZ W 5 11 Bread 7 overall good through sponge and dough 7 slightly lower volume 8 good overall good strong curve, stability JEDD ck 5 12 Bread 4 tough sponge, over absorbed 4 did not produce descent loaf 4 worst in all groups small squatty loaf, lowest loaf volume WA Cookie 7 ok normal dough feel 8 good spread, 8 alveow and LA differences XERPHA ck 6 14 Cookie 7 ok normal dough feel 6 smaller spread 6 low in gluten A 7 15 Cookie 6 ok slightly tacky feel 9 good spread, 8 close to check BRUNEAU ck 7 16 Cookie 7 ok normal dough feel 9 good spread, 9 best overall good overall profile 03PN-108# Cookie 7 ok normal dough feel 4 low spread 5 minimum acceptable low in gluten 03PN-108# Cookie 7 ok normal dough feel 5 low spread 5 minimum acceptable low in gluten 03PN-107# Cookie 7 ok normal dough feel 5 low spread 5 minimum acceptable low in gluten,high in pento XERPHA ck 8 20 Cookie 7 ok normal dough feel 4 low spread 4 not good at all low in gluten, high in pento ARS C 9 21 Cookie 7 ok normal dough feel 7 good spread 7 low in gluten ARS C 9 22 Cookie 7 ok normal dough feel 7 good spread 7 low in gluten ARS960277L 9 23 Cookie 7 ok normal dough feel 7 good spread 7 low in gluten CARA ck 9 24 Cookie 7 ok normal dough feel 7 good spread 7 low in gluten probably best for cakes IDO Cookie 7 ok normal dough feel 6 slightly low spread 8 strongest of all, LA high IDO Cookie 7 ok normal dough feel 6 slightly low spread 8 strongest of all, LA high ALTURAS ck Cookie 7 ok normal dough feel 6 slightly low spread 8 good overall strongest of all, LA high CARA Cookie 7 ok normal dough feel 8 good spread 7 low in gluten probably best for cakes BRUNEAU Cookie 7 ok normal dough feel 9 good spread, 9 best overall good overall profile ORCF Cookie 7 ok normal dough feel 8 good spread 8 good overall profile SKILES Cookie 7 ok normal dough feel 6 slightly low spread 6 LA was lower CATALDO Cookie 7 ok normal dough feel 6 slightly low spread 6 alveow and LA differences XERPHA Cookie 7 ok normal dough feel 3 low spread 3 not good at all low in gluten, high in pento

57 ADM Milling Company Raw Laboratory Data -- Bread PNW WQC 2010 Crop Year Sample Number Memo Area FlourM FlourA FlourP FN Farino Abs Peak Stability MTI Bake Absorption Mixing Time Loaf Volume IDO656 Aberdeen 14.13% % % % IDO835 Aberdeen 13.90% % % % UISilver Aberdeen 13.68% % % % WBQuake Denton 14.29% % % % Carter Denton 13.99% % % % Esperia WashingtonLoc 14.09% % % % Eddy WashingtonLoc 13.50% % % % IDO702 Aberdeen 13.53% % % % Winchester Aberdeen 14.10% % % % BZ906491R Blackfoot 13.87% % % % BZ906491W Blackfoot 13.50% % % % Jedd Blackfoot 13.32% % % %

58 ADM Milling Company Raw Laboratory Data -- Cookie PNW WQC 2010 Crop Year Sample Number Memo Area FlourM FlourA FlourP FN alveow alveop/l srch2o srcna srcsc srcla LA Ratio Spread Factor WA8092 Pullman 12.67% % Xerpha Pullman 12.50% % A Cavendsh/Tensed/Ferd 12.64% % Bruneau Cavendsh/Tensed/Ferd 12.27% % PN108#21 WallaWalla 12.14% % PN108#20 WallaWalla 13.13% % PN107#3 WallaWalla 12.82% % Xerpha WallaWalla 12.63% % ARS C WashLocations 12.73% % ARS C WashLocations 12.48% % ARS960277L WashLocations 13.15% % Cara WashLocations 12.66% % IDO686 Aberdeen 12.83% % IDO687 Aberdeen 12.66% % Alturas Aberdeen 12.67% % Cara MultiLocations 12.96% % Bruneau MultiLocations 12.74% % ORCF103 MultiLocations 12.36% % Skiles MultiLocations 12.86% % Cataldo MultiLocations 12.81% % Xerpha MultiLocations 13.42% %

59 Bay State Milling Winona, Minnesota BAY STATE

60 Bay State Milling End-Product Evaluation Form PNW WQC 2010 Crop Year Variety Group Sample# Product 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Question #1 Question #2 Question #3 Question #4 Dough/Batter Rating End-Product Performance Overall Acceptability Mitigating Physical/Chemical Properties &Comments Liked/Disliked Comments Liked/Disliked Comments IDO Liked/Disliked Comments IDO UI SILVER WB QUAK CARTER ESPERIA EDDY IDO Slack 6 7 WINCHES BZ BZ Weak Side Walls JEDD Weak Side Walls WA XERPHA A BRUNEAU PN-108# O3PN PN-107# XERPHA ARS ARS970d ARS CARA IDO IDO ALTURAS CARA BRUNEAU ORCF SKILES CATALDO XERPHA

61 NABISCO Nabisco Biscuit & Snacks-Kraft Toledo, Ohio

62 Kraft/Nabisco Laboratory Data PNW WQC 2010 Crop Year

63 CONTINENTAL MILLS Krusteaz, Continental Mills Seattle, Washington

64 Continental Mills Inc., KRUSTEAZ End-Product Evaluation Form PNW WQC 2010 Crop Year Variety Group Sample# Product 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Question #1 Question #2 Question #3 Question #4 Dough Rating End-Product Performance Overall Acceptability Mitigating Physical/Chemical Properties &Comments Liked/Disliked Comments Liked/Disliked Comments IDO656 (HRW) 1 1 Bread Machine 9 Good height, good texture 9 Showed well IDO835 (HWW) 1 2 Bread Machine 9 Good height, good texture 9 Showed well UI SILVER (HWW) ck 1 3 Bread Machine 8 Good height, yellowish inside, strong aroma 8 Showed well Liked/Disliked Comments WB QUAKE (HRW) 2 4 Bread Machine 8 Good height, good texture 8 Good appearance and flavor CARTER (HRW) ck 2 5 Bread Machine 4 Poor height, very open cells and chewy 4 Dislike slightly. Poor apperance and tx Variety could be blended ESPERIA (HRW) 3 6 Bread Machine 7 Good height, irregular dome 7 Liked moderately, soft texture EDDY (HRW) ck 3 7 Bread Machine 7 Good height, irregular dome 7 Liked moderately, soft texture IDO702 (HRS) 4 8 Bread Machine 8 Good height and appearance 8 Showed well, good texture WINCHESTER (HRS) ck 4 9 Bread Machine 8 Good height and appearance 8 Showed well, good texture BZ R (HRS) 5 10 Bread Machine 7 Good height 7 Off green notes BZ W (HWS) 5 11 Bread Machine 7 Good height 7 Off green notes JEDD (HRS) ck 5 12 Bread Machine 8 Good height, good aroma 8 Showed well WA8092 (SWW) 6 13 Pancake 5 Gloppy batter 3 Gummy and chewy 3 Poor apperance and texture XERPHA (SWW) ck 6 14 Pancake 5 Gloppy batter 3 Gummy and chewy, yellowish interior 4 Poor apperance and texture A (SWW) 7 15 Pancake 7 Very good batter viscosity 6 Chewier than check, slighly fluffier 6 Acceptable pancakes BRUNEAU (SWW) ck 7 16 Pancake 6 Good batter viscosity 5 Low height, gummy texture 4 Disliked slightly, low height Variety could blended 03PN-108#21 (SWW) 8 17 Pancake 7 Good batter viscosity 4 Good height, mouthdrying 4 Disliked slightly, poor texture Variety could blended 03PN-108#20 (SWW) 8 18 Pancake 7 Good batter viscosity 5 Good height, chewy and gummy 5 Disliked texture slightly Variety could blended 03PN-107#3 (SWW) 8 19 Pancake 5 Acceptable viscosity 4 Good height, but gummy and chewy 4 No target pancakes XERPHA ck (SWW) 8 20 Pancake 4 Thick and gloppy batter 4 Good height, but spongy and chewy 4 No target pancakes

65 Continental Mills Inc., KRUSTEAZ Raw Laboratory Data -- Hard Wheat (Bread) PNW WQC 2010 Crop Year Sample Variety Group FN Protein Height Dome Sides Cells Aroma Flavor Texture Overall

66 Continental Mills Inc., KRUSTEAZ Raw Laboratory Data -- Soft Wheat (Pancake) PNW WQC 2010 Crop Year Sample Variety Group ph Protein Ash Bostwick (cm) Height (in) Diameter (in)

67

68 AgriProCOKER Berthoud, Colorado SYNGENTA

69 Syngenta End-Product Evaluation Form PNW WQC 2010 Crop Year 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Question #1 Question #2 Question #3 Question #4 Properties & Comments Mitigating Physical/Chemical Overall Acceptability End-Product Performance Dough Rating Liked/Disliked Comments Liked/Disliked Comments Liked/Disliked Comments Variety Group Sample# Product IDO Bread 8 Very Nice Dough (better then Check) 8 Nice Grain/Good Color/Good Loaf Vol 8 Nice overall Quality(better then CK) IDO Bread 8 Very Nice Dough (better then Check) 8 Nice Grain/Average Color/Good Loaf Vol 8 Very Nice overall quality(better then Ck) Very good miller UI SILVER ck 1 3 Bread 7 Nice Dough 5 Average Grain/Poor Color(very yellow) 5 unacceptable protein WB QUAKE 2 4 Bread 7 Nice Dough (Equal to the Check) 6 Average 6 Liked the Ck better Very good miller CARTER ck 2 5 Bread 7 Nice Dough 8 Nice Grain/Good Color/Good Loaf Vol 8 Nice overall Quality ESPERIA 3 6 Bread 7 Nice Dough (SL Better then the Check) 5 Average 5 Equal to CK EDDY ck 3 7 Bread 7 Nice Dough 5 Sl below Average Grain/Poor Color/Good 5 IDO Bread 7 Nice Dough (Better then the Check) 5 Sl below Average Grain/V Good Color/Nic 6 Better then Ck Exc protein WINCHESTER ck 4 9 Bread 6 Good to Average Dough 5 Sl below Average Grain/V Good Color/Nic 5 High ash BZ R 5 10 Bread 5 Sticky Dough (Better then Check) 3 Very Poor Grain/good color 3 Poor Quality BZ W 5 11 Bread 5 Sticky Dough (Better then Check) 3 Very Poor Grain/good color 2 Poor Quality Poor milling JEDD ck 5 12 Bread 3 Very sticky Dough 1 Very poor Grain 1 Very Poor Overall Quality Unaccept milling WA Sugar Snap Cookie 6 All dough felt good and the same 6 Average Tgrain, nice spread 5 Average XERPHA ck 6 14 Sugar Snap Cookie 6 " 8 Very nice tgrain and nice spread 6 Slightly better than exp A 7 15 Sugar Snap Cookie 6 " 8 Very nice tgrain and nice spread 7 Lower milling ylds BRUNEAU ck 7 16 Sugar Snap Cookie 6 " 9 Excellent cookie 7 Lower milling ylds 03PN-108# Sugar Snap Cookie 6 " 7 Slightly above average cookie 7 good flr yld 03PN-108# Sugar Snap Cookie 6 " 5 Average cookie 6 good flr yld 03PN-107# Sugar Snap Cookie 6 " 4 Poorer tgrain 4 Low flr yld XERPHA ck 8 20 Sugar Snap Cookie 6 " 6 Smaller but acceptable tgrain 5 Higher protein, smallest of set ARS C 9 21 Sugar Snap Cookie 6 " 8 Very good cookie 8 Low protein, exc break ARS C 9 22 Sugar Snap Cookie 6 " 8 Very good cookie (dark cookie) 7 Very low proteins, Lower flryld ARS960277L 9 23 Sugar Snap Cookie 6 " 8 Very good cookie 8 Low proteins, Exc brk+flryld CARA ck 9 24 Sugar Snap Cookie 6 " 9 Excellent cookie 9 Low proteins, Exc flryld, baked best of set IDO Sugar Snap Cookie 6 " 8 Very good cookie 6 Very poor miller,?fn

70 Syngenta Raw Laboratory Data PNW WQC 2010 Crop Year PredLoaf Variety Flr %M Pk Time PkHt MixoAbs TR Cdiam TGrain BakeAbs BakeMixTime Loaf Grain Tex Color Pred Loaf Diff 9=exc 9=exc 9=exc 9=exc 9=exc IDO IDO UI SILVER ck WB QUAKE CARTER ck ESPERIA EDDY ck IDO WINCHESTER ck BZ R BZ W JEDD ck WA XERPHA ck A BRUNEAU ck PN-108# PN-108# PN-107# XERPHA ck ARS C ARS C ARS960277L CARA ck IDO IDO ALTURAS ck CARA BRUNEAU ORCF SKILES CATALDO XERPHA

71 California Wheat Quality Laboratory Woodland, California CAL WQL

72 California Wheat Commission End-Product Evaluation Form PNW WQC 2010 Crop Year 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Question #1 Question #2 Question #3 Question #4 Properties & Comments Mitigating Physical/Chemical Overall Acceptability End-Product Performance Dough Rating Liked/Disliked Comments Liked/Disliked Comments Liked/Disliked Comments Variety Group Sample# Product IDO very good mellowing 8 good bread volume excellent texture 8 excellent texture and crumb color IDO Strong and mellowing 9 excellent volume and texture 9 excellent volume, texture and crumb color UI SILVER ck tough gluten 7 irrgular texture 6 tough dough, hard mold, irregular texture WB QUAKE very good mellowing 9 very good volume but some irregular texture 8 very good volume but some irregular texture CARTER ck tough gluten 7 small volume and irregular texure 6 tough dough, hard mold,irregular texture ESPERIA strong and mellowing 8 good volume and excellent texture 8 good volume and excellent texture EDDY ck soft dough 6 small volume but good texture 6 small volmue but good texture IDO very good mellowing dough 9 excellent volume and texture 9 excellent volume and texture WINCHESTER ck soft and extensible gluten 8 good volume and texture 8 good volume and texture BZ R strong and mellowing gluten 9 excellent volume and texture 9 excellent volume and texture BZ W strong and mellowing gluten 9 excellent volume and texture 9 excellent volume and texture JEDD ck soft dough 6 small volume but good texture 6 small volume and texture WA XERPHA ck A BRUNEAU ck PN-108# PN-108# PN-107# XERPHA ck 8 20 ARS C 9 21 ARS C 9 22 ARS960277L 9 23 CARA ck 9 24 IDO IDO ALTURAS ck CARA BRUNEAU CATALDO XERPHA

73 MSU WQL Montana State University Wheat Quality Laboratory Bozeman, Montana

74 Montana State University End-Product Evaluation PNW WQC 2010 Crop Year Variety Sample# Product 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Question #1 Question #2 Question #3 Question #4 Dough Rating End-Product Performance Overall Acceptability Mitigating Physical/Chemical Properties &Comments Liked/Disliked Comments Liked/Disliked Comments Liked/Disliked Comments IDO656 1 bread 5 All three had good water absorption 6 1 had good crumb & best loaf volume 6 dough for 1 & 2 was slightly slack but # 1 improved as it developed IDO835 2 bread 5 but the control handled nicely, slightly 6 though the center could have been 6 3 was nice to handle thru all stages of development though protein was UI SILVER* 3 bread 6 better than 1 & 2 7 more distinct for 2 & 3 6 low. All acceptable and comparable WB QUAKE 4 bread 5 4 & 5 similar dough-good H2O Absorp 6 both had side tears, decent cgs, & 6 both samples acceptable & CARTER* 5 bread 6 control handled slightly better than 4 7 their centers could be more distinct 6 average performers ESPERIA 6 bread 6 6 handled slightly better than check, 6 CGS slightly better for check 6 very similar to each other EDDY* 7 bread 5 dough of check slightly yellow 6 volume 15 cc higher for check 6 perferred #6 slightly over check due to nicer handling IDO702 8 bread 7 8 handled better than check 8 both had good H2O absorp. 8 8 had the best loaf overall 12 samples WINCHESTER* 9 bread 5 8 had a very nice smooth loaf 7 Nice volume for both loaves 6 perferred #8 over check, though the check made a decent loaf BZ R 10 bread 5 preferred 10 & 11 over the check 7 preferred 10 & 11 over the check out 7 Overall liked both experimentals better than check. Liked #10 better BZ W 11 bread 5 as far as ball and punch 6 of the oven, check had slight side tear 6 than #11 & the check due to very JEDD* 12 bread 4 5 check had extremely low tolerance 4 good water absorption and loaf volume

75 Montana State University Raw Laboratory Data PNW WQC 2010 Crop Year BREAD, 100g Pup loaf SAMPLE Group BREEDER Company/Insi LOCATION CLASS FPROT MTYPE MTOL MTIME BMTIME BABS LVOL CGS COMMENTS 1 IDO656 1 JIANLI CHEN U of Idaho ABERDEEN HRW 12.3 MH HasStrength 2 IDO835 1 JIANLI CHEN U of Idaho ABERDEEN HWW 12.2 MH SlST 3 UI SILVER 1 JIANLI CHEN U of Idaho ABERDEEN HWW 10.7 M HasStrengthSlST 4 WB QUAKE 2 CRAIG COOK WestBred DENTON HRW 12.6 M SlST 5 CARTER 2 CRAIG COOK WestBred DENTON HRW 11.6 M StSlBucky 6 ESPERIA 3 MASSIMO BELOTTI Produttori Sem11 WASHING HRW 11.9 M StHasStrength 7 EDDY 3 MASSIMO BELOTTI 11 WASHING HRW 11.4 M ST 8 IDO702 4 JIANLI CHEN U of Idaho ABERDEEN HRS 14.4 MH SlHasStrength 9 WINCHESTER 4 JIANLI CHEN U of Idaho ABERDEEN HRS 12.3 MH ST 10 BZ R 5 DALE CLARK WestBred BLACKFOOT HRS 12.8 MH ST 11 BZ W 5 DALE CLARK WestBred BLACKFOOT HWS 12.6 MH SlHasStrength 12 JEDD 5 DALE CLARK WestBred BLACKFOOT HRS 12.9 M ST NOODLES, Chinese white salted L* at 0 hour (Brightness) a* at 0 hour (Green - Red) b* at 0 hour (Blue - Yellow) L* at 24 hour (Brightness) a* at 24 hour (Green - Red) b* at 24 hour (Blue - Yellow) 24 hour L* Stability (0hr-24hr Noodle Score Springiness at 0 min Cohesiveness at 0 min Adhesiveness at 0 min Hardness, g at 0 min Chewiness at 0 min Springiness at 5 min Cohesiveness at 5 min Adhesiveness at 5 min Hardness, g at 5 min Chewiness at 5 min SAMPLE Group BREEDER Company/Insi LOCATION CLASS Noodle Color Texture Profile Analysis 1 IDO656 1 JIANLI CHEN U of Idaho ABERDEEN HRW IDO835 1 JIANLI CHEN U of Idaho ABERDEEN HWW UI SILVER 1 JIANLI CHEN U of Idaho ABERDEEN HWW WB QUAKE 2 CRAIG COOK WestBred DENTON HRW CARTER 2 CRAIG COOK WestBred DENTON HRW ESPERIA 3 MASSIMO BELOTTI Produttori Sem11 WASHING HRW EDDY 3 MASSIMO BELOTTI 11 WASHING HRW IDO702 4 JIANLI CHEN U of Idaho ABERDEEN HRS WINCHESTER 4 JIANLI CHEN U of Idaho ABERDEEN HRS BZ R 5 DALE CLARK WestBred BLACKFOOT HRS BZ W 5 DALE CLARK WestBred BLACKFOOT HWS JEDD 5 DALE CLARK WestBred BLACKFOOT HRS

76 UI WQL University of Idaho Wheat Quality Lab Aberdeen, Idaho

77 University of Idaho Wheat Quality Laboratory End-Product Evaluation Form PNW WQC 2010 Crop Year 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Question #1 Question #2 Question #3 Question #4 Properties & Comments Mitigating Physical/Chemical Overall Acceptability End-Product Performance Dough Rating Liked/Disliked Comments Liked/Disliked Comments Liked/Disliked Comments Variety Group Sample# Product IDO nice dough 5 nice loaf 5 best loaf shape and crumb of set IDO nice dough 5 nice loaf 5 UI SILVER ck nice dough 5 nice loaf 6 good protein quality good loaf volume for lower protein,yellow color WB QUAKE strong dough 4 strong 5 nice loaf shape CARTER ck slightly less strong dough than #4 4 not as good loaf volume,strong 5 nice loaf shape very long mixer ESPERIA stronger dough than Eddy 5 5 nice loaf shape EDDY ck nice loaf shape IDO very strong, high protein 4 5 good loaf volume for strength WINCHESTER ck nice loaf shape BZ R BZ W JEDD ck equal proteins but smallest loaf of set WA XERPHA ck A BRUNEAU ck PN-108# PN-108# PN-107# water SRC too high XERPHA ck ARS C ARS C ARS960277L CARA ck IDO this set had pretty good diameters too high water SRC

78 University of Idaho Wheat Quality Laboratory Raw Laboratory Data -- Baking PNW WQC 2010 Crop Year Flour Mixograph Mixograph Mixograph Mixograph Bake Dough Bake Loaf Loaf Loaf Cookie Top ENTRY VARIETY CLS Protein Peak Height Tolerance Absorption Time Handling Absorption Volume BKEX BKIN Diameter Grain min cm degrees % min 1-8 % cm IDO656 HRW IDO835 HWW UI SILVER HWW WB QUAKE HRW CARTER HRW ESPERIA HRW EDDY HRW IDO702 HRS WINCHESTER HRS BZ R HRS BZ W HWS JEDD HRS WA8092 SWW XERPHA SWW A SWW BRUNEAU SWW PN-108#21 SWW PN-108#20 SWW PN-107#3 SWW XERPHA SWW ARS C CLB ARS C CLB ARS960277L SWW CARA CLB IDO686 SWS IDO687 SWS ALTURAS SWS CARA SWW BRUNEAU CLB ORCF103 SWW SKILES SWW CATALDO SWW XERPHA SWW

79 University of Idaho Wheat Qualtiy Laboratory Raw Laboratory Data -- Noodle PNW WQC 2010 Crop Year Flour Dough color- Minolta Colormeter ENTRY VARIETY CLS Protein L0 a0 b0 L24 a24 b24 Ldiff 1 IDO656 HRW IDO835 HWW UI SILVER HWW WB QUAKE HRW CARTER HRW ESPERIA HRW EDDY HRW IDO702 HRS WINCHESTER HRS BZ R HRS BZ W HWS JEDD HRS WA8092 SWW XERPHA SWW A SWW BRUNEAU SWW PN-108#21 SWW PN-108#20 SWW PN-107#3 SWW XERPHA SWW ARS C CLB ARS C CLB ARS960277L SWW CARA CLB IDO686 SWS IDO687 SWS ALTURAS SWS CARA SWW BRUNEAU CLB ORCF103 SWW SKILES SWW CATALDO SWW XERPHA SWW

80 University of Idaho Wheat Quality Laboratory Raw Laboratory Data -- RVA PNW WQC 2010 Crop Year Flour ENTRY VARIETY CLS Protein Peak 1 Trough1 Breakdown FinalVisc Setback PeakTime PastingTemp 1 IDO656 HRW IDO835 HWW UI SILVER HWW WB QUAKE HRW CARTER HRW ESPERIA HRW EDDY HRW IDO702 HRS WINCHESTER HRS BZ R HRS BZ W HWS JEDD HRS WA8092 SWW XERPHA SWW A SWW BRUNEAU SWW PN-108#21 SWW PN-108#20 SWW PN-107#3 SWW XERPHA SWW ARS C CLB ARS C CLB ARS960277L SWW CARA CLB IDO686 SWS IDO687 SWS ALTURAS SWS CARA SWW BRUNEAU CLB ORCF103 SWW SKILES SWW CATALDO SWW XERPHA SWW

81 University of Idaho Wheat Quality Laboratory Raw Laboratory Data -- SRC PNW WQC 2010 Crop Year Flour ENTRY VARIETY CLS Protein Water Sucrose Na 2 CO 3 LacticAcid 1 IDO656 HRW IDO835 HWW UI SILVER HWW WB QUAKE HRW CARTER HRW ESPERIA HRW EDDY HRW IDO702 HRS WINCHESTER HRS BZ R HRS BZ W HWS JEDD HRS WA8092 SWW XERPHA SWW A SWW BRUNEAU SWW PN-108#21 SWW PN-108#20 SWW PN-107#3 SWW XERPHA SWW ARS C CLB ARS C CLB ARS960277L SWW CARA CLB IDO686 SWS IDO687 SWS ALTURAS SWS CARA SWW BRUNEAU CLB ORCF103 SWW SKILES SWW CATALDO SWW XERPHA SWW

82

83 Colorado State University End-Product Evaluation Form PNW WQC 2010 Crop Year Variety Group Sample# Product 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Question #1 Question #2 Question #3 Question #4 Dough Rating End-Product Performance Overall Acceptability Mitigating Physical/Chemical Properties & Comments Liked/Disliked Comments Liked/Disliked Comments Liked/Disliked Comments IDO Bread 6 ok 6 nice exterior 7 satisfactory crumb grain IDO Bread 7 slightly bucky but nice 7 excellent exterior 8 outstanding crumb grain good mixo tolerance UI SILVER ck 1 3 Bread 7 ok, yellow flour and dough 7 rough break, sl. yellow crumb 7 yellow color, outstanding crumb grain 10.5% flour pro., good mixo tolerance WB QUAKE 2 4 Bread 5 slightly sticky 7 excellent exterior 7 satisfactory crumb grain good mixo tolerance CARTER ck 2 5 Bread 8 slightly bucky but nice 7 rough break 8 long mix time, outstanding crumb grain excellent mixo tolerance ESPERIA 3 6 Bread 6 ok 7 excellent exterior 7 outstanding crumb grain good mixo tolerance EDDY ck 3 7 Bread 5 slightly sticky 7 nice exterior 7 outstanding crumb grain IDO Bread 9 excellent 8 not bucky, excellent exterior 8 best loaf volume, outstanding crumb gr. 14.4% flour protein WINCHESTER ck 4 9 Bread 5 slightly sticky, very white dough 6 ok exterior 6 satisfactory crumb grain BZ R 5 10 Bread 7 good dough feel 7 excellent exterior 7 satisfactory crumb grain questionable mixo tolerance BZ W 5 11 Bread 6 slightly sticky but ok 6 nice exterior 6 satisfactory crumb grain questionable mixo tolerance JEDD ck 5 12 Bread 5 somewhat slack 5 ok exterior 5 short mix time, worst loaf volume poor tolerance WA questionable crumb grain XERPHA ck A 7 15 BRUNEAU ck PN-108# PN-108# PN-107# XERPHA ck 8 20 ARS C 9 21 ARS C 9 22 ARS960277L 9 23 CARA ck 9 24 IDO

84 Colorado State University Raw Laboratory Data PNW WQC 2010 Crop Year flr pro =NIR flour protein (14%mb) mix tol =mixograph mixing tolerance. 0=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 =loaf volume (cc) grn =crumb grain. 0=Unsatisfactory, 1=Q to U, 2=Questionable, 3=Q to S, 4=Satisfactory, 5=Outstanding, 6=Excellent color =crumb grain color. 1=gray, 2=yellow, 3=dull, 4=creamy, 5=bright white elasticity =dough elasticity out of bowl. 1=poor, 2=ok, 3=good Variety Sample # Class flr pro mix tol pred %abs act %abs mix time loaf vol grn color elasticity IDO656 1 HRW IDO835 2 HWW UI SILVER 3 HWW WB QUAKE 4 HRW CARTER 5 HRW ESPERIA 6 HRW EDDY 7 HRW IDO702 8 HRS WINCHESTER 9 HRS BZ R 10 HRS BZ W 11 HWS JEDD 12 HRS

85 Colorado State University Mixograph Traces PNW WQC 2010 Crop Year

86 Colorado State University Mixograph Traces PNW WQC 2010 Crop Year

87 Oregon State University Wheat Quality Lab Corvallis, Oregon OSU WQL

88 Oregon State University Raw Laboratory Data -- Hards PNW WQC 2010 Crop Year Mixograph Bake Result Flour Flour Flour Flour Bake Loaf Dough Loaf Crumb Moisture ProteinMIXO-ABS MIXO-PT MT VL WT WT Color SAMPLE# VARIETY Group CLASS (%) (14%mb) (%) (min) (min:sec) (cc) (g) (g) 1 IDO656 1 HRW : creamy 2 IDO835 1 HWW : creamy 3 UI SILVER 1 HWW : yellowish 4 WB QUAKE 2 HRW : creamy 5 CARTER 2 HRW : creamy 6 ESPERIA 3 HRW : creamy 7 EDDY 3 HRW : creamy 8 IDO702 4 HRS :45 > creamy 9 WINCHESTER 4 HRS :55 > creamy 10 BZ R 5 HRS : creamy 11 BZ W 5 HWS : creamy 12 JEDD 5 HRS : creamy

89 Oregon State University Raw Laboratory Data -- Softs PNW WQC 2010 Crop Year Mixograph* Bake Result* Flour Flour Flour Flour Bake Loaf Dough Loaf Comment Moisture ProteinMIXO-ABS MIXO-PT MT VL WT WT SAMPLE# VARIETY Group CLASS (%) (14%mb) (%) (min) (min:sec) (cc) (g) (g) 13 WA SWW : big hole 14 XERPHA 6 SWW : big hole A 7 SWW : BRUNEAU 7 SWW : PN-108#21 8 SWW : big hole 18 03PN-108#20 8 SWW : PN-107#3 8 SWW : XERPHA 8 SWW : ARS C 9 CLUB : ARS C 9 CLUB : big hole 23 ARS960277L 9 SWW : big hole 24 CARA 9 CLUB : IDO SWS : nice interior 26 IDO SWS : nice interior 27 ALTURAS 10 SWS : nice interior 28 CARA 11 SWW : BRUNEAU 11 CLUB : nice break 30 ORCF SWW : SKILES 11 SWW : big hole 32 CATALDO 11 SWW : big hole * Mixograph and pup loaves are tested with blend of 25% soft wheat and 75% commercial high protein wheat "All Trump"

90 Oregon State University Raw Laboratory Data -- Mixograph PNW WQC 2010 Crop Year Moisture Flour Mixo(%)(14%mc) Mixo(%)(as is) Flour for Mixo.Absorp Sample No. content % Protein 14% Absorption Absorption Moxo.(g) as Rec'd (cc) Bread flour

91 Oregon State University Mixographs PNW WQC 2010 Crop Year

92

93 USDA-ARS Eastern Soft Wheat Quality Laboratory End-Product Evaluation PNW WQC 2010 Crop Year 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Question #1 Question #2 Question #3 Question #4 Properties & Comments Mitigating Physical/Chemical Overall Acceptability End-Product Performance Dough Rating Liked/Disliked Comments Liked/Disliked Comments Liked/Disliked Comments Variety Group Sample# Product WA Wire-cut cookie 6 8 Large cookie 8 Soft texture Much better than Xerpha XERPHA ck 6 14 Wire-cut cookie 4 V. poor SRC values 5 V. poor stack height A 7 15 Wire-cut cookie Hard texture for diameter Better than Bruneau BRUNEAU ck 7 16 Wire-cut cookie 7 Relatively large Na Carb. SRC 6 Below average cookie 6 V. hard cookie 03PN-108# Wire-cut cookie 5 Large water absorption 4 V. poor cookie diameter 4 03PN-108# Wire-cut cookie 8 Good SRC except too low Lactic 4 6 Best of set 03PN-107# Wire-cut cookie 4 Large water absorption 4 3 Similar or poorer than Xerpha XERPHA ck 8 20 Wire-cut cookie 4 Large water absorption 3 V. poor cookie diameter 3 ARS C 9 21 Wire-cut cookie 7 Large water absorption for a club 9 8 Less desirable than check ARS C 9 22 Wire-cut cookie 8 Large water absorption for a club 7 8 Less desirable than check ARS960277L 9 23 Wire-cut cookie 7 Large water absorption for a club 4 Distinctly poorer than check 5 Much worse club wheat than check CARA ck 9 24 Wire-cut cookie IDO Wire-cut cookie 7 Similar to Alturas 6 Strong lactic acid 7 Soft texture Comparable to ck

94 USDA-ARS Eastern Soft Wheat Quality Laboratory Raw Laboratory Data PNW WQC 2010 Crop Year Lab No. Entry No. Entry Name Flour moisture Flour protein Water Solvent retention capacity Wire-cut cookies ---- Sodium carbonate Sucrose Lactic acid Adjusted lactic acid Diameter Stack Ht Force Distance % % % % % % % cm cm g mm WA XERPHA A BRUNEAU PN-108# PN-108# PN-107# XERPHA ARS C ARS C ARS960277L CARA IDO IDO ALTURAS CARA BRUNEAU ORCF SKILES CATALDO XERPHA Lactic acid SRC values are adjusted to a 9% flour protein concentration assuming that lactic acid SRC values increase 7 % points for every point of flour protein concentration. TA-XT2 texture measured on the average of 5 punches per cookie, two cookies per bake, and replicated bakes

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96 Westbred Raw Laboratory Data PNW WQC 2010 Crop Year Sample # Variety Type % Protein (Whole Grain- NIT) SDS Sedimentation (mm)(whole Grain Flour - UDY) PPO (Avg of 6 seeds) (1= Lighter 4= Darker) %SRC Water %SRC Lactic Acid %SRC Sodium Carbonate % SRC Sucrose 1 IDO656 HRW IDO835 HWW UISILVER HWW WBQUAKE HRW CARTER HRW ESPERIA HRW EDDY HRW IDO702 HRS WINCHESTER HRS BZ906491R HRS BZ906491W HWS JEDD HRS WA8092 SWW XERPHA SWW A SWW BRUNEAU SWW PN108#21 SWW PN108#20 SWW PN107#3 SWW XERPHA SWW ARS C CLUB ARS C CLUB ARS960277L SWW CARA CLUB IDO686 SWS IDO687 SWS ALTURAS SWS CARA SWW BRUNEAU CLUB ORCF103 SWW SKILES SWW CATALDO SWW XERPHA SWW

97 PRODUTTORI Societa Produttori Sementi SPA Argelato-Bologna, Italy

98 Società Produttori Sementi Raw Laboratory Data -- Alveograph PNW WQC 2010 Crop Year SocietàProduttoriSementi ALVEOGRAPH Sample Code Source Origin Year P L W P/L Ie 1 PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S

99 Società Produttori Sementi Raw Laboratory Data -- Glutograph PNW WQC 2010 Crop Year SocietàProduttoriSementi GLUTOGRAPH Sample Code Source Origin Year Stretching(sec) Relaxation(BU) 1 PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S n.m. * n.m. * 22 PNWWQC U.S n.m. * n.m. * 23 PNWWQC U.S n.m. * n.m. * 24 PNWWQC U.S n.m. * n.m. * 25 PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S n.m. * n.m. * 29 PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S n.m. * n.m. * * notmeasurable

100 Società Produttori Sementi Raw Laboratory Data -- Mixograph PNW WQC 2010 Crop Year SocietàProduttoriSementi MIXOLABPROFILER MIXOLAB Profileindexes(19scale) Sample Code Source Origin Year w.a. (base14%) C1Dough Develop. (min) Torque (Nm) 1.10±0.04 Amp.(Nm) Stab.(min) Absorption Mixing Gluten Viscosity Amilolysis Retrogr. 1 PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S PNWWQC U.S

101 Società Produttori Sementi Raw Laboratory Data -- Details PNW WQC 2010 Crop Year SocietàProduttoriSementi Alveograph details Protocolused:constanthydrationprotocol. Parametersinterpretation P:tenacity(maximumpressurerequiredforthedeformationofthesample). L:extensability(lengthofthecurve). W:bakingstrength(surfaceareaofthecurve). P/L:configurationratioofthecurve. Ie:(P200/P)*100.Elasticityindex(P200isthepressureat4cmfromthebeginningofthecurve). Mixolab details Protocolused:"Chopin+"protocol(variabletemperature). Parametersinterpretation WaterAbsorption(%):quantityofwaterrequiredtoobtainC1. C1(min):doughformationtime(peakdevelopment). Stability(min):timewhentorque(Nm)ishigherthan89%ofC1. Amplitude(Nm):curvewidthatC1.Doughelasticity:ahighvaluecorrespondtohighdoughelasticity. ProfilerWaterAbsorptionIndex: Thisisafunctionofthecompositionoftheflour.Itaffectsdoughyield(profit). Highervalueisassociatedwithmorewaterabsorption. ProfilerMixingIndex: Thisrepresentsthebehaviorofthedoughduringmixingat30 C(stability,developmenttimeandweakening). Ahighvaluecorrespondstohighdoughstabilityinmixing. ProfilerGlutenIndex: Thisrepresentsthebehavioroftheglutenwhenheatingthedough. Ahighvaluecorrespondstohighglutenresistancetoheating. ProfilerViscosityIndex: Thisrepresentstheincreaseinviscosityduringheating.Itdependsonbothamylaseactivityandstarchquality. Ahighvaluecorrespondstohighdoughviscosityduringheating. ProfilerAmylolysisIndex: Thisisafunctionofthestarch'sabilitytowithstandamylolysis. Ahighvaluecorrespondstolowamylaseactivity. ProfilerRetrogradationIndex: Thisisafunctionofthecharacteristicsofthestarchanditshydrolysisduringthetest. Ahighvaluecorrespondstoalowshelflifeoftheendproduct Glutograph details* Protocolused:Brabenderprotocolforcommonwheat. Parametersinterpretation ShearTimeorStretching(sec):extensionofthegluten.Timetoreachthedeflectionorshearangle. Relaxation(BU:BrabenderUnits):elasticityofthegluten.Therecoveryofthesampleafter10sec. *NOTE:somesampleswerenotmeasurablebecauseoftoolowglutencontent

102 Gilliam County Wheat Quality Lab Arlington, Oregon GILLIAM WQL

103 Gilliam County Wheat Quality Laboratory End-Product Evaluation Form PNW WQC 2010 Crop Year Variety Sample# Product 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Question #1 Question #2 Question #3 Question #4 Dough Rating End-Product Performance Overall Acceptability Mitigating Physical/Chemical Properties & Comments Liked/Disliked Comments Liked/Disliked Comments Liked/Disliked Comments IDO656 1 bread 7 good feel 5 small loaf, dense crumb IDO835 2 bread 7 good feel 5 small loaf, dense crumb 7 good cell formation UI SILVER 3 bread 5 good feel 4 poor volume, dense crumb 6 good cell formation WB QUAKE 4 bread 7 good feel 5 dense crumb, cells slightly open 7 CARTER 5 bread 7 good feel 5 dense crumb, cells slightly open 7 good color ESPERIA 6 bread 7 good feel 5 poor volume, dense crumb 4 EDDY 7 bread 7 good feel 5 nice crust 7 IDO702 8 bread 8 good feel 7 nice crust & crumb 8 good color, good cell formation alveo dough very stiff WINCHESTER 9 bread 8 good feel 7 nice crust & crumb 8 good color, good cell formation BZ R 10 bread 8 good feel 6 nice crust & crumb, cells slightly open 8 good volume BZ W 11 bread 8 good feel 6 large open cells 6 good volume JEDD 12 bread 4 stiff 2 large open cells, crust had low spots 3 WA cookie 6 good feel 6 sunken 7 acceptable XERPHA 14 cookie 6 good feel 7 7 acceptable A 15 cookie 6 good feel 7 large spread, thin, sunken 8 acceptable BRUNEAU 16 cookie 6 good feel 7 7 acceptable 03PN-108#21 17 cookie 6 good feel 7 6 acceptable 03PN-108#20 18 cookie 6 good feel 7 6 acceptable 03PN-107#3 19 cookie 6 good feel 6 dark 6 acceptable alveo dough very sticky XERPHA 20 cookie 6 good feel 7 6 acceptable ARS C 21 cookie 6 good feel 7 large spread, sunken 8 acceptable ARS C 22 cookie 6 good feel 7 7 acceptable alveo dough extremely sticky ARS960277L 23 cookie 6 good feel 6 sunken 7 acceptable CARA 24 cookie 6 good feel 6 dark 7 acceptable IDO cookie 6 good feel 7 7 acceptable

104 Gilliam County Wheat Quality Lab Raw Laboratory Data -- Alveograph PNW WQC 2010 Crop Year Sample ID Class Moist P L G W P/L Ie % W Comments ID # Variety % 001 IDO656 HRW IDO835 HWW UI SILVER HWW WB QUAKE HRW CARTER HRW ESPERIA HRW EDDY HRW IDO702 HRS very stiff dough 009 WINCHESTER HRS BZ R HRS BZ W HWS JEDD HRS WA8092 SWW XERPHA SWW A SWW BRUNEAU SWW PN-108#21 SWW PN-108#20 SWW PN-107#3 SWW very sticky 020 XERPHA SWW ARS C CLUB ARS C CLUB extremely sticky 023 ARS960277L SWW extremely sticky 024 CARA CLUB extremely sticky 025 IDO686 SWS IDO687 SWS ALTURAS SWS CARA SWW BRUNEAU CLUB ORCF103 SWW SKILES SWW CATALDO SWW XERPHA SWW very small bubbles

105 Gilliam County Wheat Quality Lab Raw Laboratory Data -- Cookie Spread PNW WQC 2010 Crop Year Temp RH Sample ID Moist Water Wt Flour Wt Dough Wt Dough Temp Width Thickness W/T Spread Comments C % ID # Variety % ml gm gm C as is as is adjusted Factor WA XERPHA A thin, sunken BRUNEAU sunken PN-108# PN-108# PN-107# XERPHA ARS C sunken ARS C sunken ARS960277L CARA IDO IDO ALTURAS CARA BRUNEAU ORCF SKILES CATALDO XERPHA

106 Gilliam County Wheat Quality Lab Raw Laboratory Data -- Farinograph PNW WQC 2010 Crop Year Sample ID Class ID # Variety 1 IDO656 HRW IDO835 HWW UI SILVER HWW WB QUAKE HRW CARTER HRW ESPERIA HRW EDDY HRW IDO702 HRS WINCHESTER HRS BZ R HRS BZ W HWS JEDD HRS WA8092 SWW XERPHA SWW A SWW BRUNEAU SWW PN-108#21 SWW PN-108#20 SWW PN-107#3 SWW XERPHA SWW ARS C CLUB ARS C CLUB ARS960277L SWW CARA CLUB IDO686 SWS IDO687 SWS ALTURAS SWS CARA SWW BRUNEAU CLUB ORCF103 SWW SKILES SWW CATALDO SWW XERPHA SWW

107 Gilliam County Wheat Quality Lab Raw Laboratory Data -- Loaf Volume PNW WQC 2010 Crop Year Sample ID Moisture Abs Flour Wt Liquid Wt Total Mix Loaf Volume Comments ID # Variety % % g (ml) Time (min) (cc) 1 IDO : small loaf, dense crumb, good cell formation 2 IDO : small loaf, dense crumb, good cell formation 3 UI SILVER : poor volume, dense crumb, cells slightly open 4 WB QUAKE : dense crumb, cells slightly open 5 CARTER : dense crumb, good color, cells slightly open 6 ESPERIA : poor volume, dense interior, cells slightly open 7 EDDY : nice crust 8 IDO : nice crust, nice crumb, good color, good cell formation 9 WINCHESTER : nice crust, nice crumb, good color, good cell formation 10 BZ R : good volume, nice crust, nice crumb, good color, cells slightly open 11 BZ W : good volume, good color, large open cells 12 JEDD : crumb has low spots, large open cells

108 Gilliam County Wheat Quality Lab Raw Laboratory Data -- SRC PNW WQC 2010 Crop Year Tube & Flour Wt Sample ID Customer % Moisture Tube ID Solvent Tube & cap Wt Flour Wt Wet WT % SRC Avg Comments

109 Gilliam County Wheat Quality Lab Raw Laboratory Data -- SRC PNW WQC 2010 Crop Year Tube & Flour Wt Sample ID Customer % Moisture Tube ID Solvent Tube & cap Wt Flour Wt Wet WT % SRC Avg Comments

110 Gilliam County Wheat Quality Lab Raw Laboratory Data -- SRC PNW WQC 2010 Crop Year Tube & Flour Wt Sample ID Customer % Moisture Tube ID Solvent Tube & cap Wt Flour Wt Wet WT % SRC Avg Comments

111 Gilliam County Wheat Quality Lab Raw Laboratory Data -- SRC PNW WQC 2010 Crop Year Tube & Flour Wt Sample ID Customer % Moisture Tube ID Solvent Tube & cap Wt Flour Wt Wet WT % SRC Avg Comments

112 Gilliam County Wheat Quality Lab Raw Laboratory Data -- SRC PNW WQC 2010 Crop Year Sample ID Customer % Moisture Tube ID Solvent Tube & cap Wt Flour Wt Tube & Flour Wt Wet WT % SRC Avg Comments

113 Wheat Marketing Center Portland, Oregon WMC

114 Wheat Marketing Center End-Product Evaluation Form PNW WQC 2010 Crop Year 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Question #1 Question #2 Question #3 Question #4 Properties & Comments Mitigating Physical/Chemical Overall Acceptability End-Product Performance Dough Rating Variety Liked/Disliked Comments Liked/Disliked Comments Liked/Disliked Comm Group Sample# Product IDO Raw Noodle Color stability worse than check 5.2 Good hard bite Flour protein ~2% higher IDO Raw Noodle Color stability worse than check 6.7 Good hard bite Flour protein ~2% higher UI SILVER ck 1 3 Raw Noodle WB QUAKE 2 4 Raw Noodle Color stability worse than check 3.7 Good hard bite Flour protein ~1% higher CARTER ck 2 5 Raw Noodle ESPERIA 3 6 Raw Noodle Color stability better than check 5.2 Good hard bite Flour yield ~2% less EDDY ck 3 7 Raw Noodle IDO Raw Noodle Color stability similar to check 3.7 Good hard bite Flour protein 1.7% higher WINCHESTER ck 4 9 Raw Noodle BZ R 5 10 Raw Noodle Color stability worse than check 5.2 Slightly softer bite Flour yield 3.5% higher BZ W 5 11 Raw Noodle Color stability worse than check 4.6 Slightly softer bite Flour yield 2.5% higher JEDD ck 5 12 Raw Noodle WA Steamed Bread Exterior and mouthfeel slightly better 6.1 Similar to check XERPHA ck 6 14 Steamed Bread A 7 15 Steamed Bread Interior worse than check 5.6 Similar to check BRUNEAU ck 7 16 Steamed Bread PN-108# Steamed Bread Specific volume worse than check 6.2 Flour yield 1.1% higher 03PN-108# Steamed Bread Interior worse than check 6.0 Flour yield 1.3% higher 03PN-107# Steamed Bread Interior worse than check 5.6 Flour yield 2.4% lower XERPHA ck 8 20 Steamed Bread ARS C 9 21 Steamed Bread Specific volume worse than check 5.6 Flour yield 1.3% lower ARS C 9 22 Steamed Bread Exterior,interior,and mouthfeel slightly better 5.7 Flour yield 4% lower ARS960277L 9 23 Steamed Bread Exterior,interior,and mouthfeel slightly better 6.1 Flour protein 0.9% lower CARA ck 9 24 Steamed Bread IDO Steamed Bread Interior and mouthfeel slightly better than check 6.0 Flour yield 4.4% lower IDO Steamed Bread Interior slightly better than check 6.0 Flour yield 0.9% lower ALTURAS ck Steamed Bread CARA Steamed Bread Good interior structure, Slightly bad exterior 6.2 High extraction, Low ash BRUNEAU Steamed Bread Good specific volume, Bad interior structure 5.6 Lowest ash ORCF Steamed Bread Good specific volume and exterior, Bad interior structure 5.9 Lowest extraction SKILES Steamed Bread Good exterior, slightly bad interior and mouthfeel 6.0 CATALDO Steamed Bread Similar to WMC control flour - the best of OVA 6.4 Highest extraction and ash XERPHA Steamed Bread Good exterior, bad specific volume and interior 5.9 Lowest protein retention

115 Wheat Marketing Center Raw Laboratory Data PNW WQC 2010 Crop Year EXTENSOGRAPH DATA RAW NOODLE DATA WMC ID Sample # Variety Class Flour Moisture (%) MAX RESIST BU 45 MINUTES 90 MINUTES 135 MINUTES EXTENSIBILITY cm AREA cm 2 MAX RESIST BU EXTENSIBILITY cm AREA cm 2 MAX RESIST BU EXTENSIBILITY cm COOKING WT. GAIN AREA cm 2 % L* (0) a* (0) b* (0) L* (24) a* (24) b* (24) DOUGH SHEET COLOR TA-XT2 TEXTURE ANALYSES L* (0) - (24) HARDNESS SPRINGINESS COHESIVENESS CHEWINESS RESILIENCE IDO656 HRW IDO835 HWW UI SILVER HWW WB QUAKE HRW CARTER HRW ESPERIA HRW EDDY HRW IDO702 HRS WINCHESTER HRS BZ R HRS BZ W HWS JEDD HRS WMC ID Sample # Variety Class Flour Moisture (%) MAX RESIST BU 45 MINUTES EXTENSIBILITY cm AREA cm 2 EXTENSOGRAPH DATA MAX RESIST BU 90 MINUTES 135 MINUTES EXTENSIBILITY cm AREA cm 2 MAX RESIST BU EXTENSIBILITY cm WA8092 SWW XERPHA SWW A SWW BRUNAU SWW PN-108#21 SWW PN-108#20 SWW PN-107#3 SWW XERPHA SWW ARS C CLUB ARS C CLUB ARS960277L SWW CARA CLUB IDO686 SWS IDO687 SWS ALTURAS SWS CARA CLUB BRUNAU SWW ORCF103 SWW SKILES SWW CATALDO SWW XERPHA SWW AREA cm 2 Volume (cc) SPONGECAKE DATA External Score (0~20) Internal Score (0~30) Texture Score (0~30) Total Score (0~80) SOUTHERN CHINESE STYLE STEAMED BREAD DATA Specific Volume ml/g Product Score Ctrl=

116 USDA Grain Marketing Research Lab Manhattan, Kansas GMRL

117 USDA Grain Marketing Research Laboratory Raw Laboratory Data PNW WQC 2010 Crop Year Mixograph Results SAMPLE_NO VARIETY ENTRY NO FLR_MOIST FLR_PRO14 FLR_ABS14 MIX_TM cmix_tm MIX_TOL ID ID UI SILVER ck WB QUAKE CARTER ck ESPERIA EDDY ck ID WINCHESTER ck BZ R BZ W JEDD ck Baking Results SAMPLE_NO VARIETY ENTRY NO FL_ABS14 BAKE_MT cbake_mt DOUGH_WT PROOF_HT LOAF_WT CRUMB Crumb Color LVOL ID Creamy ID Creamy UI SILVER ck Yellow WB QUAKE Creamy CARTER ck Dull ESPERIA Dull EDDY ck Creamy ID Creamy WINCHESTER ck White BZ R Dull BZ W White JEDD ck Creamy

118 USDA Grain Marketing Research Laboratory Mixographs PNW WQC 2010 Crop Year

119 USDA Grain Marketing Research Laboratory C-cell Photos PNW WQC 2010 Crop Year sb2.jpg sb1.jpg sa1.jpg sa2.jpg sa2.jpg sa2.jpg sa1.jpg sa2.jpg sa2.jpg sa2.jpg sa2.jpg sb2.jpg

120

121 GIPSA Technical Services Division Raw Laboratory Data PNW WQC 2010 Crop Year Flour Farinograph Sample Variety Class Moisture Protein Absorption Peak Stability MTI 1 IDO656 HRW IDO835 HWW UISILVER HWW WBQUAKE HRW CARTER HRW ESPERIA HRW EDDY HRW IDO702 HRS WINCHESTER HRS BZ906491R HRS BZ906491W HWS JEDD HRS WA8092 SWW XERPHA SWW A SWW BRUNEAU SWW PN108#21 SWW PN108#20 SWW PN107#3 SWW XERPHA SWW ARS C CLUB ARS C CLUB ARS960277L SWW CARA CLUB IDO686 SWS IDO687 SWS ALTURAS SWS CARA CLUB BRUNEAU SWW ORCF103 SWW SKILES SWW CATALDO SWS XERPHA SWW

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

123 Western Wheat Quality Laboratory End-Product Evaluation Form -- Bread & Cake PNW WQC 2010 Crop Year 1 poor 9 excellent 1 poor 9 excellent 1 poor 9 excellent Variety Group Sample# Product Question #1 Question #2 Question #3 Question #4 Dough Rating End-Product Performance Overall Acceptability Mitigating Physical/Chemical Properties & Comments Liked/Disliked Comments Liked/Disliked Comments IDO Bread Liked/Disliked Comments IDO Bread UI SILVER ck 1 3 Bread Very nice performance for 10 pro +1 WB QUAKE 2 4 Bread CARTER ck 2 5 Bread 7.5 a little tight, little long mixing ESPERIA 3 6 Bread EDDY ck 3 7 Bread 7 a little weaker feeling, low abs IDO Bread plus 2% pro over ck WINCHESTER ck 4 9 Bread BZ R 5 10 Bread BZ W 5 11 Bread JEDD ck 5 12 Bread Cookie & Cake Combined Scores WA Sponge Cake 7 light, stiffer XERPHA ck 6 14 Sponge Cake 6 less stiff A 7 15 Sponge Cake 5 bubbly 7.5 nice crumb 7.5 BRUNEAU ck 7 16 Sponge Cake 4 runny PN-108# Sponge Cake 7 light stiffer PN-108# Sponge Cake PN-107# Sponge Cake XERPHA ck 8 20 Sponge Cake poor crumb 6 higher protein sample ARS C 9 21 Sponge Cake 4 runny 8 nice crumb 7.5 ARS C 9 22 Sponge Cake 7 light, stiffer ARS960277L 9 23 Sponge Cake 7 light stiffer 8 nice crumb 7.5 CARA ck 9 24 Sponge Cake IDO Sponge Cake 8 stands up better cookie than cake higher protein sample IDO Sponge Cake 7 lighter 5.5 good volume, poor crumb 6 ALTURAS ck Sponge Cake 5 lighter 5 poor crumb 5.5 CARA Sponge Cake 6 lighter BRUNEAU Sponge Cake 6 lighter 7 much worse grain than volume 7.5 ORCF Sponge Cake 6 lighter 7 7 SKILES Sponge Cake 5 bubbly but runny 7 7 CATALDO Sponge Cake 5 bubbly with streaks XERPHA Sponge Cake 7 stiff, stands up 7 6 low pro sample

124 Western Wheat Quality Laboratory End-Product Evaluation Form -- Cookie PNW WQC 2010 Crop Year 1 poor 9 excellent 1 poor 9 excellent Question #1 Question #2 Dough Rating End-Product Performance Variety Group Sample# Product Liked/Disliked Comments Liked/Disliked Comments WA Cookie 6 7 XERPHA ck 6 14 Cookie 6 a little firm A 7 15 Cookie 6 7 BRUNEAU ck 7 16 Cookie 8 soft but not sticky 7 03PN-108# Cookie PN-108# Cookie PN-107# Cookie 7 6 XERPHA ck 8 20 Cookie 6 6 higher protein sample ARS C 9 21 Cookie 7 7 ARS C 9 22 Cookie 5 boarderline sticky 7 ARS960277L 9 23 Cookie 7 7 CARA ck 9 24 Cookie 8 7 IDO Cookie 6 7 higher protein sample IDO Cookie 5 firm 6 ALTURAS ck Cookie 6 sl sticky 6 CARA Cookie BRUNEAU Cookie 7 8 nice cookie ORCF Cookie 7 7 SKILES Cookie 6 sl sticky 7 CATALDO Cookie 7 6 XERPHA Cookie 6 firm 5 low pro sample

125 Western Wheat Quality Laboratory Raw Laboratory Data PNW WQC 2010 Crop Year Single Kernel L-DOPA Wheat Sample Variety Group Location Class Test Wt Falling Number Hardness SD Weight SD Size SD Color Protein 1 IDO656 1 ABERDEEN HRW IDO835 1 ABERDEEN HWW UI SILVER 1 ABERDEEN HWW WB QUAKE 2 DENTON HRW CARTER 2 DENTON HRW ESPERIA 3 11 WASHINGTON LOCS HRW EDDY 3 11 WASHINGTON LOCS HRW IDO702 4 ABERDEEN HRS WINCHESTE 4 ABERDEEN HRS BZ R 5 BLACKFOOT HRS BZ W 5 BLACKFOOT HWS JEDD 5 BLACKFOOT HRS WA PULLMAN SWW XERPHA 6 PULLMAN SWW A 7 CAVENDSH/TENSED/FERD SWW BRUNEAU 7 CAVENDSH/TENSED/FERD SWW PN-108#2 8 WALLA WALLA SWW PN-108#2 8 WALLA WALLA SWW PN-107#3 8 WALLA WALLA SWW XERPHA 8 WALLA WALLA SWW RS WASHINGTON LOCS CLUB RS WASHINGTON LOCS CLUB ARS WASHINGTON LOCS SWW CARA 9 10 WASHINGTON LOCS CLUB IDO ABERDEEN SWS IDO ABERDEEN SWS ALTURAS 10 ABERDEEN SWS CARA 11 MULIT LOCATION BLEND CLUB BRUNEAU 11 MULIT LOCATION BLEND SWW ORCF MULIT LOCATION BLEND SWW SKILES 11 MULIT LOCATION BLEND SWW CATALDO 11 MULIT LOCATION BLEND SWS XERPHA 11 MULIT LOCATION BLEND SWW

126 Western Wheat Quality Laboratory Raw Laboratory Data PNW WQC 2010 Crop Year Break Whole Solvent Retention Capacity Flour Flour Swelling Flour Falling Sample Variety Flour Yld Flour Yld Wheat Ash Flour Ash Flour Pro %CARBONATE %LACTIC %WATER %SUCROSE SDS Volume RVA Number 2 IDO UI SILVER WB QUAKE CARTER ESPERIA EDDY IDO WINCHESTE BZ R BZ W JEDD WA XERPHA A BRUNEAU PN-108# PN-108# PN-107# XERPHA RS RS ARS CARA IDO IDO ALTURAS CARA BRUNEAU ORCF SKILES CATALDO XERPHA

127 Western Wheat Quality Laboratory Raw Laboratory Data PNW WQC 2010 Crop Year Mixograph Mixograph Farinograph Sugar SnapTop Grain Sponge Cake 100g Pup Loaf Bread Potential Sample Variety Absorption Type Absorption Peak Stability MTI Diameter Score Volume Grain Absorption Mix Time Volume Crumb Grain Volume 1 IDO H IDO H UI SILVER H WB QUAKE H CARTER H ESPERIA H EDDY M IDO H WINCHESTER H BZ R H BZ W H JEDD H WA M XERPHA M A M BRUNEAU M PN-108# M PN-108# M PN-107# M XERPHA M ARS C M ARS C M ARS960277L M CARA M IDO M IDO M ALTURAS M CARA M BRUNEAU M ORCF M SKILES M CATALDO M XERPHA M

128 Western Wheat Quality Laboratory Raw Laboratory Data PNW WQC 2010 Crop Year Alkaline Noodle Color Sample Variety L* 0 Hour a* 0 Hour b* 0 Hour L* 24 Hour a* 24 Hour b* 24 Hour Delta L 1 IDO IDO UI SILVER WB QUAKE CARTER ESPERIA EDDY IDO WINCHESTER BZ R BZ W JEDD WA XERPHA A BRUNEAU PN-108# PN-108# PN-107# XERPHA ARS C ARS C ARS960277L CARA IDO IDO ALTURAS CARA BRUNEAU ORCF SKILES CATALDO XERPHA

129 End-Use Form Summary Tables SUMMARY

130 Summary End-Product Evaluation Rating Data PNW WQC 2010 Crop Year Question #1 Dough Sample IDO656 IDO835 UI SILVER WB QUAKE CARTER ESPERIA EDDY IDO702 WINCHESTER BZ R BZ W JEDD WA8092 XERPHA A BRUNEAU 03PN-108#21 03PN-108#20 03PN-107#3 XERPHA ARS C ARS C ARS960277L CARA IDO686 IDO687 ALTURAS CARA BRUNEAU ORCF103 SKILES CATALDO XERPHA Collaborator ADM (Bread &Cookie) Bay State Milling California WQL (Bread) Colorado State (Bread) ConAgra (Bread & Cookie) Gilliam Co. (Bread & Cookie) Horizon (Bread and Cookie) Kraft/Nabisco Krusteaz, Continental Mills (Bread & Pancake) Mont. State ( Bread) Pendleton Flour (Bread) Syngenta (Bread & Cookie) U of Idaho (Bread & Cookie) GMRL (Bread) SWQL (Cookie) WWQL (Bread, Sponge Cake) WWQL (Cookie) Wheat Marketing Center (Noodle & Steam Bread) Mean Soft Wheat Samples Hard Wheat Samples

131 Summary End-Product Evaluation Rating Data PNW WQC 2010 Crop Year Question #2 Product Sample IDO656 IDO835 UI SILVER WB QUAKE CARTER ESPERIA EDDY IDO702 WINCHESTER BZ R BZ W JEDD WA8092 XERPHA A BRUNEAU 03PN-108#21 03PN-108#20 03PN-107#3 XERPHA ARS C ARS C ARS960277L CARA IDO686 IDO687 ALTURAS CARA BRUNEAU ORCF103 SKILES CATALDO XERPHA Collaborator ADM (Bread &Cookie) Bay State Milling California WQL (Bread) Colorado State (Bread) ConAgra (Bread & Cookie) Gilliam Co. (Bread & Cookie) Horizon (Bread and Cookie) Kraft/Nabisco Krusteaz, Continental Mills (Bread & Pancake) Mont. State ( Bread) Pendleton Flour (Bread) Syngenta (Bread & Cookie) U of Idaho (Bread & Cookie) GMRL (Bread) SWQL (Cookie) WWQL (Bread, Sponge Cake) WWQL (Cookie) Wheat Marketing Center (Noodle & Steam Bread) Mean Soft Wheat Samples Hard Wheat Samples

132 Summary End-Product Evaluation Rating Data PNW WQC 2010 Crop Year Question #3 Overall Sample IDO656 IDO835 UI SILVER WB QUAKE CARTER ESPERIA EDDY IDO702 WINCHESTER BZ R BZ W JEDD WA8092 XERPHA A BRUNEAU 03PN-108#21 03PN-108#20 03PN-107#3 XERPHA ARS C ARS C ARS960277L CARA IDO686 IDO687 ALTURAS CARA BRUNEAU ORCF103 SKILES CATALDO XERPHA Collaborator ADM (Bread &Cookie) Bay State Milling California WQL (Bread) Colorado State (Bread) ConAgra (Bread & Cookie) Gilliam Co. (Bread & Cookie) Horizon (Bread and Cookie) Kraft/Nabisco Krusteaz, Continental Mills (Bread & Pancake) Mont. State ( Bread) Pendleton Flour (Bread) Syngenta (Bread & Cookie) U of Idaho (Bread & Cookie) GMRL (Bread) SWQL (Cookie) WWQL (Bread, Cookie, Sponge Cake) Wheat Marketing Center (Noodle & Steam Bread) Mean Soft Wheat Samples Hard Wheat Samples

133 Western Education & Research Activity Committee 1009 WERA-1009

134 Colorado State University WERA 1009 Report PNW WQC 2010 Crop Year 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 2010, three HRW experimental lines were advanced to enable release as new cultivars in fall These include CO06424 (TAM 112/CO ), CO (CO980829/TAM 111), and CO06052 (Teal 11A/Above//CO99314; two-gene Clearfield*). All three lines have shown excellent yield and test weight in field trials and good stripe rust resistance. Two of the lines (CO06424 and CO06052) have excellent end-use quality with high loaf volumes (~1.050 L vs L for Hatcher) and good crumb grain scores. Routine screening was continued with over 2,000 SKCS, over 2,000 Mixograph, over 600 PPO, and over 600 full-scale Quadrumat Senior milling and pup-loaf bake evaluations with 2009 samples. Included among these were 144 samples/5 locations of the state variety trial; data were reported in the official CSU variety trial summary. From one location of variety trial samples, we optimized our rapid visco analyzer (RVA) to enable routine detection of late maturity alpha-amylase (LMA). We completed our Wheat-CAP mapping population (Platte/CO940610) evaluation with a second year of SKCS, NIR, PPO, and Mixograph analyses (768 samples) and multiple quality-related QTLs were identified. In spring 2010 we completed backcrossing of the Glu-B1a1 and Glu-D1d alleles from the Canadian spring wheat Glenlea into a Ripper background. Line selections were made in summer 2010 for isolation of NILs differing for combinations of alleles at Glu-B1 and Glu-D1 for future studies. We optimized and implemented whole-grain NIR calibrations for SKCS parameters and both grain and flour color and continue to work on development of flour-based calibrations for dough strength properties (as assessed using the solvent retention capacity tests). 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 disease and insect resistance, high and low molecular weight glutenin subunits, PPO, and pre-harvest sprouting tolerance Impact Statements - Three experimental lines, two with excellent end-use quality, were advanced for Foundation seed increase and potential release in

135 Colorado State University WERA 1009 Report PNW WQC 2010 Crop Year - We identified multiple quality-related QTLs in our Wheat-CAP mapping population (Platte/CO940610). - We have implemented whole-grain NIR calibrations for SKCS parameters (kernel weight, diameter, hardness) and grain and flour color, 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 Zheng, S., P.F. Byrne, S.D. Haley, X. Shan, and S.D. Reid Glutenin allelic variation and 1AL.1RS effects on dough mixing properties of wheat grown in irrigated and rainfed environments. Euphytica 176: El-Feki, W., P. Byrne, S. Reid, N. Lapitan, and S.D. Haley QTL detection for bread making quality and agronomic traits in a winter wheat mapping population. In Agronomy abstracts. ASA, Madison, WI. Kottke, R., V. Valdez, S.D. Haley, A.K. Fritz, and G. Bai Validation of molecular markers associated with pre-harvest sprouting tolerance in a winter wheat (Triticum aestivum L.) doubled haploid population. Plant Animal Genome Conference, San Diego, January El-Feki, W., P.F. Byrne, S.D. Reid, N.L.V. Lapitan, and S.D. Haley QTL mapping for bread making quality and agronomic traits in winter wheat under different soil moisture levels. Plant Animal Genome Conference, San Diego, January

136 Montana State University WERA 1009 Report PNW WQC 2010 Crop Year State Report: MONTANA 2010 Representative Collaborators 2010 Spring Wheat Program. Breeder: Luther Personnel: Susan Lanning,Nancy Blake, Jamie Sherman, Carol Sharrock, Hwa-Young Heo, Yukiko Naruoka, Jay Kalous Publications: 2010 Winter Wheat Program. Breeder: Phil Bruckner, bruckner@montana.edu Personnel: Jim Berg, Ron Ramsfield

137 Montana State University WERA 1009 Report PNW WQC 2010 Crop Year Rht Publications: 2010 Small Grain Quality: Mike Quantitative Genetics and Plant breeding: Jack Personnel: Jinrui Zhang, Petrea Hofer, K-H Kim, Alanna Schlosser Puroindoline Pina PinbHardness HaPina Pinb Pina- D1a/Pinb-D1a Pina Pinb Aegilops tauschii Ha Pina-D1c/Pinb-D1h, Pina-D1e/Pinb-D1i, Pina-D1a/Pinb-D1i, Pina-D1j/Pinb-D1i Ha Ha Ha Pina Pinb Pina-D1c/Pinb-D1h Pina-D1c/Pinb-D1h Ha Pina-D1c/Pinb- D1h Ppo-A1 Publications: Aegilops tauschi Pina-D1c/Pinb-D1h

138 University of Idaho WERA 1009 Report PNW WQC 2010 Crop Year Institution: Lead scientist name and contact information Cooperators: Accomplishments Impact of the progress Publications:

139 University of Idaho WERA 1009 Report PNW WQC 2010 Crop Year J Chen Chen, J Chen, J J.Chen J. Chen J. Chen

140 Washington State University WERA 1009 Report PNW WQC 2010 Crop Year WERA-1009 State Report: Institution: Breeder: Personnel: Cooperators: Accomplishments: RhtPch1Gpc-B

141 Washington State University WERA 1009 Report PNW WQC 2010 Crop Year Impact Statements: Publications: In

142 USDA Western Wheat Quality Lab WERA 1009 Report PNW WQC 2010 Crop Year Institution Lead Scientists Cooperators Accomplishments Gpc-B1 Pina-D1b Asian Noodles: Science, Technology and Processing Impact Statements

143 USDA Western Wheat Quality Lab WERA 1009 Report PNW WQC 2010 Crop Year Publications Gpc-B1 Puroindoline b-2 puroindoline b-2 (Triticum aestivum) Puroindoline a-d1b Triticum aestivum In

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

145