Cereal Chem 57:32 - 34.  |  VIEW ARTICLE
Quality Comparisons of Some Semidwarf and Standard Height Hard Red Spring Wheat Lines Grown in Montana.

C. F. McGuire, F. H. McNeal, and M. A. Berg. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

Development of high yielding cultivars with acceptable milling and bread-baking potential constitutes a major objective in the Montana hard red spring wheat breeding program. This report summarizes data comparing experimental semidwarf lines with four standard height cultivars grown at six locations during 1965-1974. Standard quality evaluation procedures showed that, compared with standard height wheat, semidwarf had lower flour yield in six years and lower flour ash in three years; lower farinograph absorption values in one year but similar values in seven years; longer dough stabilities in one of eight years; equal flour protein content in six years and lower in four years by as much as 0.9 percentage points; equal loaf volume in nine years and larger in one year; equal crumb scores in all but one year; higher bake absorption in one year, lower in three years, and equal the other six years; and slightly longer dough-mixing requirements in four of the 10 years. Selection to improve milling and other hard wheat quality traits of semidwarf wheats produced lines suitable for commercial production. However, the tendency for slightly lower protein content and flour yield persists.