Soft Red Winter Wheat Breeding and Variety Development for Kentucky

Sustainability: By releasing high-yielding, early maturing varieties with excellent test weight, straw strength and scab resistance we increase sustainability by: increasing profitability of the wheat, bean, corn rotation, limiting soil erosion via the presence of a winter crop, and by reducing pesticide use. Crossing: New genetic variation is created by making crosses among advanced breeding lines and varieties to combine yield potential, test weight, early maturity, scab resistance and end-use quality including flavor and dough functionality. These crosses become breeding populations from which lines are developed. Yield Testing: We start yield testing lines in the F6 generation at Lexington, Woodford Co., Princeton, and Schochoh. Promising lines with diverse pedigrees are tested in other states, and all are screened for resistance in the scab nursery. The most advanced lines will be sent off for milling and baking quality analysis at a USDA lab. Lines with high yield and test weight, earliness, straw strength scab resistance and milling quality will be selected for another year of testing. End Use Quality: measurement of protein quantity and quality, test weight and flavor will be carried out at different N and S fertilizer levels. Additionally, we will work with local bakers and distillers to identify promising wheat lines in our program that might represent a value-added opportunity for Kentucky wheat growers.