Canada Western Red Winter Wheat Research Articles

AAC Network hard red winter wheat

AAC Network is a semi-dwarf hard red winter wheat (Triticum aestivum L.) cultivar that is well adapted across western Canada and eligible for grades of Canada Western Red Winter (CWRW) wheat. It was developed using wheat × maize pollen doubled haploid methodology. AAC Network was evaluated in the Western Canadian Winter Wheat Cooperative registration trials relative to CDC Buteo, Emerson, Moats, and AAC Elevate for 4 yr (2016–2019). Based on 44 replicated trials, AAC Network produced grain yield similar to AAC Elevate, the highest yielding check, with a protein concentration 0.9 units higher. AAC Network had fair to good winter survival, relatively late maturity, short straw with excellent lodging resistance, and high test weight. AAC Network expressed resistance to stem and stripe rust, moderate resistance to leaf rust and common bunt, and intermediate resistance to Fusarium head blight. In addition to increased grain protein concentration, AAC Network showed improvements in gluten strength and flour water absorption, and it maintained the excellent milling yield and low flour ash attributes of the CWRW wheat class.

AAC Icefield hard white winter wheat

AAC Icefield is the first hard white winter wheat (Triticum aestivum L.) cultivar registered in western Canada. It was selected from a population of F1-derived doubled-haploids of the cross McClintock/83W020007. Registration testing occurred from 2013 to 2017. These data, collected over 53 site–years, showed that AAC Icefield yielded significantly more grain than CDC Buteo, was similar in yield to Flourish, Moats, and CDC Falcon, and was significantly lower yielding than AAC Elevate and Sunrise. AAC Icefield expressed fair survival, intermediate maturity, short straw, and very good lodging resistance. Test weight and kernel weight were within the range of the checks. Ratings based on the prevalent disease races in western Canada were summarized as resistant to stem rust, moderately resistant to leaf and stripe rust, intermediate in resistance to Fusarium head blight, and susceptible to common bunt. The grain yield, agronomic characteristics, and disease resistance attributes of AAC Icefield provide good adaptation for all areas of western Canada. Despite lower grain protein concentration than Canada Western Red Winter wheat cultivars, AAC Icefield showed exceptional gluten strength per unit of protein. AAC Icefield is well-suited to a wide range of end-uses including white and whole-grain pan bread, French and flat breads, Asian steamed bread, and noodles. Currently designated in the Canada Western Experimental wheat class to facilitate test marketing, a decision on permanent class placement for AAC Icefield will be made by the Canadian Grain Commission following the assessment of market interest.

AAC Goldrush hard red winter wheat

AAC Goldrush is a hard red winter wheat (Triticum aestivum L.) cultivar eligible for grades of Canada Western Red Winter wheat. It was developed using a modified pedigree breeding method. AAC Goldr...

Swainson hard red winter wheat

Fowler, D. B. 2013. Swainson hard red winter wheat. Can. J. Plant Sci. 93: 1257–1259. Swainson is a medium tall, high-yielding, stem and leaf rust resistant winter wheat (Triticum aestivum L.) that is registered for production in western Canada. It is a hard red winter wheat cultivar that is eligible for grades of the Canada Western General Purpose (CWGP) wheat class, which was created in 2008 to encourage the development of cultivars to fill the high energy demands of the biofuel and livestock feed markets in western Canada. Its high yield potential has been particularly evident on dry land in Saskatchewan where its grain yield was 116% of CDC Buteo, the Canada Western Red Winter Wheat Class grain quality check cultivar, and 110% of Accipiter and 117% of CDC Falcon, the high-yielding check cultivars. High grain yield potential of low protein concentration grain and rust resistance make Swainson a good fit for the CWGP class.

Flourish hard red winter wheat

Graf, R. J., Thomas, J. B., Beres, B. L., Gaudet, D. A., Laroche, A. and Eudes, F. 2012. Flourish hard red winter wheat. Can. J. Plant Sci. 92: 183–189. Flourish is a hard red winter wheat (Triticum aestivum L.) eligible for all grades of the Canada Western Red Winter wheat class. Compared with the check cultivars in the Western Winter Wheat Cooperative registration trials (CDC Osprey, AC Bellatrix, Radiant, CDC Buteo), Flourish produced similar grain yield with earlier maturity, shorter straw, improved lodging resistance and higher grain protein content. Flourish displayed winter survival similar to the checks. In the eastern prairie rust hazard region of Manitoba and eastern Saskatchewan, Flourish yielded about 5% more grain than CDC Buteo and CDC Falcon, cultivars that are well-adapted and widely grown in the region. Flourish exhibited intermediate resistance to stem and leaf rust combined with moderate resistance to stripe rust and common bunt, a unique combination of disease resistance traits for a western Canadian winter wheat cultivar.

AC Bellatrix hard red winter wheat

Thomas, J. B., Gaudet, D. A. and Graf, R. J. 2012. AC Bellatrix hard red winter wheat. Can. J. Plant Sci. 92: 163–168.AC Bellatrix is a winter-hardy, reduced-height cultivar of hard red winter wheat (Triticum aestivum L.) developed by Agriculture and Agri-Food Canada at the Lethbridge Research Centre. Based on evaluation in the Western Winter Wheat Cooperative Registration trials from 1995 to 1997, the average grain yield of AC Bellatrix was higher than Norstar and AC Readymade and similar to CDC Clair and CDC Osprey. AC Bellatrix was shorter than the standard height cultivar Norstar and had moderate lodging resistance, equivalent to CDC Osprey but with stiffer straw than Norstar and CDC Clair. AC Bellatrix exhibited moderate resistance to common bunt but was susceptible to leaf diseases including stem, leaf and stripe rust. Since its registration, AC Bellatrix is eligible for the enhanced-quality grades of the Canada Western Red Winter wheat market class.

Accipiter hard red winter wheat

Fowler, D. B. 2011. Accipiter hard red winter wheat. Can. J. Plant Sci. 91: 363–365. Accipiter is an intermediate height, high-yielding, winter wheat (Triticum aestivum L.) cultivar with good stem and moderate leaf rust resistance that is registered for production in western Canada. It is a hard red winter wheat cultivar that is eligible for grades of the Canada Western General Purpose (CWGP) wheat class. The CWGP class was created in 2007 to encourage the development of cultivars to fill the high energy demands of the biofuel and livestock feed markets in western Canada. The grain yield of Accipiter was 114% of the Canada Western Red Winter Wheat class grain quality check cultivar, CDC Osprey, and 103% of the high-yielding check, CDC Falcon. High grain yield potential combined with good agronomic and disease packages make Accipiter a good fit for the CWGP class.

Peregrine hard red winter wheat

Peregrine is a medium tall, high-yielding, stem and leaf rust resistant winter wheat (Triticum aestivum L.) that is registered for production in western Canada. It is a hard red winter wheat cultivar that is eligible for grades of the Canada Western General Purpose (CWGP) wheat class. The CWGP class was created in 2007 to encourage the development of cultivars to fill the high energy demands of the biofuel and livestock feed markets in western Canada. In Manitoba and Saskatchewan, the grain yield of Peregrine was 117% of the Canada Western Red Winter Wheat Class grain quality check cultivar, CDC Osprey, and 106% of the high-yielding check, CDC Falcon. High grain yield potential and a high level of rust resistance mean that Peregrine provides a good fit for the CWGP class.

CDC Buteo hard red winter wheat

CDC Buteo is a hard red winter wheat (Triticum aestivum L.) cultivar that is eligible for grades of the Canada Western Red Winter Wheat class. It is an intermediate height cultivar with moderate stem and leaf rust resistance and good winter hardiness and grain yield potential. It is adapted to the western Canadian prairies where its agronomic and disease package combined with an excellent grain quality profile has resulted in wide commercial acceptance in Saskatchewan. CDC Buteo was made the wheat quality standard for the Central Winter Wheat Co-operative Registration Trials in 2008.Key words: Triticum aestivum L., cultivar description, wheat (winter)

Fusarium head blight: Effect on white salted and yellow alkaline noodle properties

Composite samples of Canada Western Red Winter wheat (CWRW) with varying levels of Fusarium head blight damage (0.5–9.6%) were prepared from the 1998 Western Canadian harvest survey and milled to yield both patent (60% extraction) and straight grade (~76%) flours. The mycotoxin deoxynivalenol (DON) levels in the flours ranged from 0.21 to 2.6 ppm with no significant influence due to flour extraction. No differences were attributable to Fusarium damage (FD) in the amount of work required to sheet either yellow alkaline (YA) or white salted (WS) noodles. The color of the raw (YA) noodles was adversely affected by FD as a significant loss in noodle brightness (L*) and an increase in redness (a*) were observed for noodles prepared from both patent and straight grade flour. Straight grade YA noodles, prepared from wheat with FD levels above acceptable limits for milling grades, displayed a significant loss in yellowness (b*) after aging for 24 h. Differences in noodle brightness of raw WS noodles were observed between the control and 9.6% FD samples for both patent and straight grade noodles at 24 h. Analysis of YA and WS noodles indicated a significant linear relationship between the number of specks and the quantity of FD in the wheat. YA and WS noodles displayed significant loss in cooked noodle texture with increasing FD levels. Maximum cutting stress and recovery declined with increasing FD for both noodle types whether made from patent or straight grade flour. Maximum wheat FD tolerances below 2% are required in order to ensure optimum noodle quality. Key words: Fusarium damage, noodles, color, texture and image analysis

CDC Raptor winter wheat

CDC Raptor is a high-yielding, lodging-resistant, semidwarf winter wheat (Triticum aestivum L.) with good winter hardiness. It has stem and leaf rust resistance that is similar to CDC Falcon and superior to all other winter wheat cultivars registered for production in western Canada. CDC Raptor is eligible for grades of the Canada Western Red Winter Wheat class. Key words: Triticum aestivum L., cultivar description, wheat (winter).

CDC Falcon winter wheat

CDC Falcon is a high-yielding, lodging-resistant, semidwarf winter wheat (Triticum aestivum L.) with good winter hardiness and excellent stem and leaf rust resistance. CDC Falcon is the first winter wheat cultivar with a high level of leaf and stem rust resistance to be registered for production in western Canada. It is especially well adapted to the high-moisture and rust-hazard regions of the western Canadian prairies. CDC Falcon is eligible for grades of the Canada Western Red Winter Wheat class. Key words: Triticum aestivum L., cultivar description, wheat (winter)

CDC Harrier winter wheat

CDC Harrier is a winter-hardy, strong-strawed, semidwarf winter wheat (Triticum aestivum L.) with the high grain yield and agronomic performance of CDC Kestrel. CDC Harrier is the first winter wheat cultivar with a high level of stem rust resistance to be registered for production in western Canada. The grain quality characteristics of CDC Harrier are similar to thos of CDC Kestrel. CDC Harrier is eligible for grades of the Canada Western Red Winter Wheat class. Key words: Triticum aestivum L., cultivar description, wheat (winter)

CDC Osprey winter wheat

CDC Osprey is a high-yielding, lodging-resistant, semidwarf winter wheat (Triticum aestivum L.) with good winterhardiness. CDC Osprey has excellent grain quality. It has a grain protein concentration that is similar to Norstar combined with the superior agronomic performance of CDC Kestrel in Alberta and Saskatchewan. However, more susceptible rust reactions and lower grain yields than CDC Kestrel may limit the production of CDC Osprey in southeastern Manitoba. CDC Osprey is eligible for grades of the Canada Western Red Winter Wheat class. Key words: Triticum aestivum L., cultivar description, wheat (winter)

CDC Clair winter wheat

CDC Clair is a high-yielding, strong-strawed, semidwarf winter wheat (Triticum aestivum L.) with good winterhardiness. When grown in western Canada, it has the high grain yield and agronomic performance of CDC Kestrel, but improved grain quality. The grain protein concentration of CDC Clair has been higher than that of CDC Kestrel and similar to Norstar. CDC Clair is eligible for grades of the Canada Western Red Winter Wheat class. Key words: Triticum aestivum L., cultivar description, wheat (winter)

CDC Kestrel winter wheat

CDC Kestrel is a lodging-resistant, high-yielding, semidwarf winter wheat with good winterhardiness and rust tolerance that is superior to Norstar. CDC Kestrel is eligible for grades of the Canada Western Red Winter Wheat class. Key words: Triticum aestivum L., cultivar description, wheat (winter)

Milling and Baking Qualities of Some Canadian Wheat Classes Alone and in Blends with Brazilian Wheat Under Brazilian Processing Conditions

A mill flow was developed for the GRL pilot mill to produce flour comparable in quality and extraction rate to that produced by Brazilian mills. Canadian wheat classes were compared for milling and baking quality, alone and in blends with Brazilian wheat. When milled as mixed grists with Brazilian wheat all the Canadian wheats extended flour extraction rate; the soft Brazilian wheat gave an extraction rate of 76% compared to means of 79% and 78% for mixed grists containing either 50% or 30% Canadian wheat, respectively. No. 1 Canada Western Red Winter wheat gave the best milling performance of all the Canadian wheats tested. Because of its relatively soft texture, HY 320 was the least effective of the Canadian wheats in improving milling performance when blended with Brazilian wheat. No. 3 Canada Western Red Spring wheat and No. 1 Canada Utility (CU) wheat were most effective in improving dough strength in blends with the weak Brazilian wheat. Remix bread quality of flours produced from mixed grists of Canadian wheat with Brazilian wheat all were superior to the Brazilian wheat flour, particularly in the case of CU wheat blends. RésuméOn a développé une coulée de meunerie pour le moulin pilote GRL pour produire une farine comparable en qualité et en taux d'extraction à celle produite par des moulins brésiliens. Des classes de blé canadien furent comparées au blé brésilien au point de vue mouture et aptitude à la cuisson, seuls ou en mélanges. Tous les blés canadiens ont augmenté les taux d'extraction de la farine lorsque moulus en mélange avec du blé brésilien; le thé non brésilien a donné un taux d'extraction de 76% par rapport à 79% et 78% pour des grains mélangés contenant respectivement 50% et 30% de blé cana-dien. De tous les blés canadiens étudiés, c'est le blé roux d'hiver de l'ouest canadien No. 1 qui a donné la meilleure performance de mouture. A cause de sa texture relativement molle, le HY320 fut le moins efficace de tous les blés canadiens pour l'amélioration de la performance de mouture quand mélangé à du blé brésilien. Le blé roux du printemps de l'ouest canadien no. 3 et le blé Utilité du Canada (CU) no. 1 furent les plus efficaces pour améliorer la force de la pâte dans les mélanges avec le blé brésilien faible. L'aptitude à la panification des farines obtenues de mélanges de blés canadien et brésilien, particulièrement dans le cas des mélanges au blé CU.

The Suitability of Various Canadian Wheats for Steamed Bread and Noodle Processing for the People's Republic of China

A variety of Canadian wheat classes and grades were evaluated for their potential use in foods consumed in the People's Republic of China. The wheats were tested alone and blended with 70% U.S. SRW wheat to simulate typical Chinese wheat grists. A simulated Chinese mill flow was used to produce two grades of flour from each grist, a low ash patent flour and a high ash standard flour. The flours were processed into remix pan bread, Chinese steamed bread and noodles. As expected the low grade standard flours were inferior to the patent flours in processing quality. Remix pan bread quality was highly variable due to the wide range in flour strength and quality. Canada Western Red Spring wheats showed the best performance for this product. Chinese steamed bread exhibited much less variability between and within wheat classes than remix pan bread although steamed bread scores were better for the patent flours. With the exception of the Canada Western Red Winter wheat sample, all the Canadian wheats tested gave good noodle quality. Standard flour noodles were equal in cooking quality to the corresponding patent flour noodles, but exhibited significantly weaker breaking strength and lower water uptake during cooking.