A574 - 2004 North Dakota Hard Red Spring Wheat Variety Selection Guide

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

Table 4. Analytical milling and baking data from field plot variety trials, average of 2002-03. Hard Red Spring Wheat Quality Laboratory, NDSU Department of Cereal and Food Sciences

Variety	Test Weight	Vitreous Kernels	Falling Number	Protein (14% MB)	Mix Tolerance	Farinogram* Classification	Baking Absorption	Loaf Volume
	(lb/bu)	(%)	(seconds)	(%)	(Min.)	(1-8)	(%)	(cc)
Alsen	60.7	83	393	15.6	22.6	7.0	66.6	1128
Briggs	60.4	80	443	15.3	17.6	6.1	65.8	1028
Granite	61.9	84	330	16.4	19.1	7.6	66.1	1104
Gunner	60.6	81	435	16.0	19.1	6.4	66.8	1059
Hanna	60.4	81	424	14.9	25.6	7.2	64.5	1112
Ingot	61.7	71	398	15.1	18.6	6.3	64.6	1123
Keystone	60.5	61	394	14.5	22.1	6.7	63.5	1032
Knudson	60.2	71	400	14.6	26.9	7.2	65.3	1050
Norpro	59.4	82	405	15.1	17.7	5.9	66.8	1065
Oxen	58.8	69	399	14.9	25.8	7.2	64.6	1102
Parshall	60.8	89	394	15.3	23.2	6.8	65.6	1150
Reeder	59.8	84	394	15.1	17.2	6.1	65.2	1079
Russ	59.3	74	399	14.8	19.6	6.6	65.8	1083
Steele-ND	60.7	80	404	15.4	20.2	6.6	67.8	1137

* 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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