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A574 - 2005 North Dakota Hard Red Spring Wheat Variety Selection Guide

Table 3. 2003 analytical milling and baking data from field plot variety trials at Carrington, Casselton, Dickinson, Langdon, Minot and Williston. Analyses conducted at the NDSU Hard Red Spring Wheat Quality Laboratory

Test Protein Vitreous Falling Farinogram* Mixing Baking Loaf
Variety Weight (12% MB) Kernels Number Classification Tolerance Absorption Volume
(lb/bu) (%) (%) (seconds) (1-8) (minutes) (%) (cc)
Alsen 61.6 15.0 88 404 6.9 19.8 65.9 1089
Briggs 61.9 14.8 90 448 5.9 15.3 65.4 994
Dapps 60.7 16.3 93 409 7.1 20.7 66.5 1115
Granger 61.8 14.7 89 424 6.3 20.1 66.8 1031
Granite 63.2 16.0 90 345 7.4 17.3 65.3 1086
Gunner 62.1 15.7 91 454 6.3 16.7 65.4 1021
Hanna 61.6 14.5 89 422 7 22.3 64.0 1068
Ingot 63.1 14.8 83 439 6.3 17.9 64.2 1074
Keystone 61.9 14.1 72 414 6.3 19.4 63.0 1001
Knudson 61.4 14.0 74 428 7.1 22.9 64.0 1019
Norpro 60.4 14.6 89 438 5.6 15.4 66.1 1017
Oxen 60.8 14.5 85 418 7.1 23.2 64.6 1054
Parshall 61.9 14.8 94 400 6.7 22.6 65.8 1092
Reeder 60.7 14.6 91 407 6.1 17.6 65.5 1034
Russ 61.2 14.5 83 412 6.3 17.5 65.9 1032
Steele-ND 61.9 15.2 88 413 6.4 16.3 67.7 1086

* Scale 1 to 8, where 1= weak and 8= very strong dough mixing properties, with 6 considered to be optimum for most end users

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