Canadian National Wheat Improvement Program

Total Page:16

File Type:pdf, Size:1020Kb

Canadian National Wheat Improvement Program CANADIAN NATIONAL WHEAT IMPROVEMENT THE PROGRAM HARVEST RESEARCH SUMMARY What’s inside: Meet the Success Advances Harnessing Next researchers stories in pest breeding generation and disease technology wheat breeders resistance and tools 1 Varieties developed through the Wheat Cluster will contribute to the continued success of producers and have an important impact on Canadian and rural economies. 2 THE HARVEST NATIONAL WHEAT CLUSTER DELIVERS INNOVATION TO CANADIAN PRODUCERS Canadian growers will soon have access In total, the Wheat Cluster resulted in 50 to 61 new wheat varieties offering higher research projects facilitated by 32 researchers yields, better quality and improved disease across the country. Research activities were resistance. This surge in wheat innovation carried out at AAFC, University of Alberta, is thanks to the Canadian National Wheat University of Manitoba, University of Improvement Program (Wheat Cluster) – an Saskatchewan, University of Guelph and initiative under the federal AgriInnovation Le Centre de recherche sur les grains (CÉROM) Program – Industry-led Research and in Quebec. The work done at these institutions Development Stream, Agri-science cluster. addressed regional needs and contributed to the development of enhanced germplasm and The total investment of more than $25 million breeding tools that increased the efficiency was funded by Agriculture and Agri-Food of all breeding programs. Canada (AAFC) combined with industry contributions from the Western Grains Ongoing and increased investment in research Research Foundation (WGRF), the Alberta is needed for producers to continue to have Wheat Commission (AWC) and the Canadian access to the best performing wheat varieties Field Crop Research Alliance (CFCRA) CFCRA – ones that offer higher yields, stronger partners supporting wheat research include: disease and insect resistance, and the ability Atlantic Grains Council, Grain Farmers of to better withstand environmental conditions Ontario, Producteurs de grains du Québec, – while meeting the strict quality standards and SeCan Association. required to address market needs. The five-year program, which wrapped up The goal of this report is to showcase the in 2018, was led and administered by WGRF many projects and people that helped make who has invested almost five million dollars the Wheat Cluster so successful. The wheat annually into wheat breeding research on varieties developed through the Wheat Cluster behalf of producers in Western Canada will contribute to the continued success of since 1995. producers and have an important impact on Canadian and rural economies. 3 Wheat Cluster by the numbers million investment (AAFC: $12.5; WGRF: $9.6 million; $25 AWC: $1.3 million; CFCRA: $1.7 million) research researchers 50 projects 32 across Canada new 61 varieties 5 YEARS 2013 – 2018 Wheat Cluster funders 4 THE HARVEST TABLE OF CONTENTS MEET THE RESEARCHERS Dr. Anita Brûlé-Babel, University of Manitoba ......6 Wheat varieties for northern regions ..................... 22 Dr. Richard Cuthbert, Swift Current Research Winter wheat ............................................................. 23 and Development Centre, AAFC ................................7 Hard Red Winter wheat for Eastern Canada ......... 24 Lethbridge Research Dr. Robert Graf, Canada Western Red Spring varieties and Development Centre, AAFC .................................8 for the Western Prairies ........................................... 24 , University of Saskatchewan ..........9 Dr. Pierre Hucl Field-ready Canada Western Soft Dr. Gavin Humphreys, Ottawa Research White Spring varieties ............................................... 25 and Development Centre, AAFC ..............................10 Canada Western Red Winter wheat Dr. Santosh Kumar, Brandon Research cultivars for Western Canada .................................. 27 and Development Centre, AAFC ..............................11 Winter wheat for Eastern Canada ........................... 28 Morden Research Dr. Curt McCartney, Durum wheat for Western Canada ......................... 28 and Development Centre, AAFC .............................. 12 Dr. Michel McElroy, Le Centre de recherche ADVANCES IN PEST AND sur les grains (CÉROM) .............................................13 DISEASE RESISTANCE Dr. Harpinder Randhawa, Lethbridge Research Making strides in Fusarium head and Development Centre, AAFC .............................. 14 blight resistance ........................................................ 30 Dr. Silvia Rosa, Le Centre de recherche More varieties feature wheat midge tolerance ..... 33 sur les grains (CÉROM) ............................................. 15 Keeping on top of tan spot ...................................... 34 Dr. Dean Spaner, University of Alberta ................. 16 Long-lasting leaf rust resistance ............................. 35 Dr. Lily Tamburic-Ilincic, University of Guelph, Ridgetown Campus ................................................... 17 ADVANCES IN BREEDING Dr. Yuefeng Ruan, Swift Current Research TECHNOLOGY AND TOOLS and Development Centre, AAFC .............................. 18 Marker-assisted selection ........................................ 37 Double-haploid technology ..................................... 38 SUCCESS STORIES Early-maturing Canadian Western Red BUILDING THE NEXT Spring wheat varieties .............................................. 20 GENERATION OF AG Canada Western Red Spring wheat RESEARCHERS AND BREEDERS ..........41 for the Eastern Prairies ............................................. 20 Hard Red Winter wheat varieties WHEAT CLUSTER NEW and germplasm for Eastern Canada ....................... 21 VARIETIES LISTING .......................................44 Spring wheat varieties and germplasm for market competitiveness in Eastern Canada .......... 21 5 MEET THE RESEARCHERS THIRTY-TWO RESEARCHERS PARTICIPATED IN WHEAT CLUSTER WORK. HERE’S A CLOSE-UP LOOK AT 13 OF THEM. DR. ANITA BRÛLÉ-BABEL Professor & Researcher Wheat Breeding & Genetics University of Manitoba Even though Dr. Anita Brûlé-Babel grew up on the family farm near Prince Albert, Saskatchewan, university didn’t seem like an option for her. “At that time, in the area I was in, the attitude was that girls didn’t need to worry about education because they were going to get married and raise families,” she says. But that didn’t stop her. In my leisure time I read mystery novels because Brûlé-Babel’s interest in the research world was particularly peaked when her dad took I like trying to solve things. her to annual field days in Melfort. “I always Genetics is a little bit like that. liked science in general, but I was absolutely fascinated with that,” she says. “As a young child, I just thought it was really cool and interesting.” “In my leisure time I read mystery novels because I like trying to solve things. Genetics is This fascination developed into a full-on a little bit like that – you’ve got a whole bunch career. Brûlé-Babel now specializes in wheat of information and then you have to put it breeding and genetics, and has been a together and find the answer,” she says. “We professor at the University of Manitoba for think we know how things are working, but more than 30 years. And even though she’s a until we actually do the experiment and the little older now, she maintains her childhood analysis, you don’t know if what you thought fascination with science. is actually right.” 6 THE HARVEST DR. RICHARD CUTHBERT Research Scientist, Wheat Breeder Swift Current Research and Development Centre, AAFC Dr. Richard Cuthbert grew up working in his dad’s greenhouse operations. But after getting a student job in a canola breeding program at the University of Manitoba one summer, he decided he liked that better. “We got to use a lot of equipment in the field and that kinda flipped my switch – it was definitely more fun than washing pots,” laughs Cuthbert. His experience as a summer student also opened his eyes to the idea of agricultural research and breeding as a career. Previously, he thought he would study mechanical engineering because of his fascination with equipment, math and how things worked. “I was a curious kid. I liked to take stuff apart,” he says. As a summer student he learned that plant breeding requires the same skills. And so Cuthbert decided to follow in the “You’re building better plants.” footsteps of his older sisters, who were both studying plant breeding at the University of Manitoba. Shortly after completing his PhD, he got an incredible job opportunity working under plant breeder Ron DePauw at the AAFC Swift Current Research and Development Centre. If you’re lucky, you get 30 years in a breeding career so I’m very lucky to get an early start. “I started in a commercial breeding program at age 29, which is typically unheard of. If you’re lucky, you get 30 years in a breeding career so I’m very lucky to get an early start.” 7 I first became aware of the differences between varieties when my Dad moved from Neepawa to a variety called Sinton. DR. ROBERT GRAF So, after he finished his bachelor’s degree at the University of Saskatchewan, inspired by Research Scientist Winter Wheat Breeding people like Dr. Bryan Harvey, plant breeding Lethbridge Research and seemed an obvious choice for graduate Development Centre, AAFC studies. Upon graduation, Graf spent nearly 12 years as a spring wheat breeder at the Dr. Robert Graf became aware of the importance Saskatchewan Wheat Pool and then in 1999 of plant breeding when he
Recommended publications
  • Canadian Wheat
    Canadian Wheat By: J. E. Dexter1, K.R. Preston1 and N. J. Woodbeck2 Chapter 6: Future of flour a compendium of flour improvement, 2006, pg - 43-62 Edited by Lutz Popper, Wermer Schafer and Walter Freund. Agrimedia, Bergen. Dunne, Germany. 1 Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada 2 Canadian Grain Commission, Industry Services, 900-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada Introduction The vast majority of Canadian wheat is produced in western Canada (Manitoba and provinces to the west). A high proportion of western Canadian wheat is exported, and it is marketed in a highly regulated fashion. As soon as western Canadian wheat is delivered by producers to a grain elevator the wheat becomes the property of the Canadian Wheat Board, which is a single desk seller for western Canadian wheat. Approval for registration into any of the eight classes of wheat in western Canada is based on merit according to disease resistance, agronomic performance and processing quality. Wheat is also produced in eastern Canada, primarily in southern Ontario. Eastern Canadian wheat is also registered on the basis of merit, although processing quality models are not quite as strictly defined as for western Canada. There is no single desk seller for eastern Canadian wheat. Eastern Canadian wheat is marketed by private trading companies and the Ontario Wheat Producers Marketing Board. Approximately 50% of eastern Canadian wheat disappears domestically. The Canadian Grain Commission (CGC), a Department within Agriculture and Agri- Food Canada (AAFC), oversees quality assurance of Canadian grains, oilseeds, pulses and special crops.
    [Show full text]
  • Identification of Cereal Remains from Archaeological Sites 2Nd Edition 2006
    Identification of cereal remains from archaeological sites 2nd edition 2006 Spikelet fork of the “new glume wheat” (Jones et al. 2000) Stefanie JACOMET and collaborators Archaeobotany Lab IPAS, Basel University English translation partly by James Greig CEREALS: CEREALIA Fam. Poaceae /Gramineae (Grasses) Systematics and Taxonomy All cereal species belong botanically (taxonomically) to the large family of the Gramineae (Poaceae). This is one of the largest Angiosperm families with >10 000 different species. In the following the systematics for some of the most imporant taxa is shown: class: Monocotyledoneae order: Poales familiy: Poaceae (= Gramineae) (Süssgräser) subfamily: Pooideae Tribus: Triticeae Subtribus: Triticinae genera: Triticum (Weizen, wheat); Aegilops ; Hordeum (Gerste; barley); Elymus; Hordelymus; Agropyron; Secale (Roggen, rye) Note : Avena and the millets belong to other Tribus. The identification of prehistoric cereal remains assumes understanding of different subject areas in botany. These are mainly morphology and anatomy, but also phylogeny and evolution (and today, also genetics). Since most of the cereal species are treated as domesticated plants, many different forms such as subspecies, varieties, and forms appear inside the genus and species (see table below). In domesticates the taxonomical category of variety is also called “sort” (lat. cultivar, abbreviated: cv.). This refers to a variety which evolved through breeding. Cultivar is the lowest taxonomic rank in the domesticated plants. Occasionally, cultivars are also called races: e.g. landraces evolved through genetic isolation, under local environmental conditions whereas „high-breed-races“ were breed by strong selection of humans. Anyhow: The morphological delimitation of cultivars is difficult, sometimes even impossible. It needs great experience and very detailed morphological knowledge.
    [Show full text]
  • Classification of Wheat Varieties Grown in the United States in 1949
    Technical Bulletin No. 1083 March 1954 /' Classification of Wheat Varieties Grown in the United States in 1949 By B. B. BAYLES Principal Agronomist and J. ALLEN CLARK Senior Agronomist Field Crops Research Bran~h United States Department of Agriculture, Washingtc'll, D. C. For gale by the Superintendent of Documents, WaehinMlon 25, D. C. • Price 70 cent. 66 TECHNICAL BULLETIN 1083, U. S. DEPT. OF AGRICULTURE to strong; spike apically awnleted, fusi­ Distribution.-Estimated area in 1949, form, middense to dense, inclined; glumes 452,427 acres (fig. 32). glabrous, white with black stripes, mid­ long, wide; shoulders wide, oblique to LOFTHOUSE square; beaks mid wide, obtuse, 0.5 mm. long; awnlets 3 to 10 mm. long, some­ Description.-Plant winter habit mid­ tim,;s incurved; kernels red, midlong, se:;tson, midtall; ste:n white,. midstrong; semlhard, ovate; germ midsized· crease s~lke awnleted, fusIform, mlddense, in­ midwide, middeep; cheeks rounded; brush cllped_; glumes glabrous, white, midlong, midsized, midlong. ml~wlde; should~rs wanting to narrow, History.-Kanqueen (C. 1. 12762) was oblIque; beaks WIde, obtuse, 1 mm. long; developed by Earl G. Clark, the farmer­ awnlets several, 5 to 30 mill. long; wheat breeder of Sedgwick, Kans., and kernels red, mic_llon.g, sof~, ovate; germ first offered for sale in the fall of 1949. small; crease mldwlde, mlddeep; cheeks It was sold in small lots in all sections usually angular; brush small, midlong. of Kansas. There is some confusion as to the VIGO identity of this variety. It frequently has been referred to as white-kerneled Description.-Plant' winter habit, mid­ and often is confused with the Kofod variety.
    [Show full text]
  • Gluten Free Grains
    Gluten-free Grains A demand-and-supply analysis of prospects for the Australian health grains industry A report for the Rural Industries Research and Development Corporation by Grant Vinning and Greg McMahon Asian Markets Research Pty Ltd September 2006 RIRDC publication no. 05/011 RIRDC project no. AMR–10A © 2006 Rural Industries Research and Development Corporation All rights reserved ISBN 1 74151 110 0 ISSN 1440-6845 Gluten-free Grains: a demand-and-supply analysis of prospects for the Australian grains industry Publication no. 05/011 Project no. AMR–10A The information contained in this publication is intended for general use to assist public knowledge and discussion and to help improve the development of sustainable industries. The information should not be relied upon for the purpose of a particular matter. Specialist and/or appropriate legal advice should be obtained before any action or decision is taken on the basis of any material in this document. The Commonwealth of Australia, the Rural Industries Research and Development Corporation, and the authors or contributors do not assume liability of any kind whatsoever resulting from any person’s use of or reliance on the content of this document. This publication is copyright. However, RIRDC encourages wide dissemination of its research results, providing the Corporation is clearly acknowledged. For any inquiries concerning reproduction, telephone the Publications Manager on 02 6272 3186. Researcher contact details Grant Vinning Greg McMahon Asian Markets Research Asian Markets Research 22 Kersley Road 22 Kersley Road KENMORE QLD 4069 KENMORE QLD 4069 Phone: 07 3378 0042 Phone: 07 3378 0042 Email: [email protected] Email: [email protected] In submitting this report, the researchers have agreed to RIRDC publishing this material in its edited form.
    [Show full text]
  • Spelt Wheat: an Alternative for Sustainable Plant Production at Low N-Levels
    sustainability Article Spelt Wheat: An Alternative for Sustainable Plant Production at Low N-Levels Eszter Sugár, Nándor Fodor *, Renáta Sándor ,Péter Bónis, Gyula Vida and Tamás Árendás Agricultural Institute, Centre for Agricultural Research, Brunszvik u. 2, 2462 Martonvásár, Hungary; [email protected] (E.S.); [email protected] (R.S.); [email protected] (P.B.); [email protected] (G.V.); [email protected] (T.A.) * Correspondence: [email protected]; Tel.: +36-22-569-554 Received: 31 October 2019; Accepted: 21 November 2019; Published: 27 November 2019 Abstract: Sustainable agriculture strives for maintaining or even increasing productivity, quality and economic viability while leaving a minimal foot print on the environment. To promote sustainability and biodiversity conservation, there is a growing interest in some old wheat species that can achieve better grain yields than the new varieties in marginal soil and/or management conditions. Generally, common wheat is intensively studied but there is still a lack of knowledge of the competitiveness of alternative species such as spelt wheat. The aim is to provide detailed analysis of vegetative, generative and spectral properties of spelt and common wheat grown under different nitrogen fertiliser levels. Our results complement the previous findings and highlight the fact that despite the lodging risk increasing together with the N fertiliser level, spelt wheat is a real alternative to common wheat for low N input production both for low quality and fertile soils. Vitality indices such as flag leaf chlorophyll content and normalized difference vegetation index were found to be good precursors of the final yield and the proposed estimation equations may improve the yield forecasting applications.
    [Show full text]
  • Black Chaff of Wheat Stephen N
    ® ® University of Nebraska–Lincoln Extension, Institute of Agriculture and Natural Resources Know how. Know now. G1672 (Revised December 2012) Black Chaff of Wheat Stephen N. Wegulo, Extension Plant Pathologist widely distributed bacterial disease of small grains and can Cause, symptoms, disease cycle, and management cause yield losses of up to 40 percent. of black chaff of wheat. Cause and Symptoms Black chaff is a bacterial disease of wheat common in Black chaff is caused by the bacterium Xanthomonas irrigated fields or in areas with abundant rainfall during the campestris pathovar (pv.) undulosa. The disease derives its growing season. It is also known as bacterial stripe or bacte- name from the darkened glumes of infected plants (Figure rial leaf streak. The disease also occurs on barley, oats, rye, 1A). This symptom is similar to that caused by genetic triticale, and many grasses. It is the most important and most melanism (darkening of tissue) and glume blotch incited by Stagonospora nodorum. Black chaff can be distinguished from other diseases by the appearance of cream to yellow bacterial ooze in the form of slime or viscous droplets produced on infected plant parts during wet or humid weather. This ooze appears light colored and scale-like when dry. Bands of necrotic and healthy tissue on awns (“barber’s pole” appearance) are indicative of black chaff. A dark brown to purple discoloration may appear on the stem below the head and above the flag leaf (Figure 1B). On leaves, symptoms start as small water-soaked spots or streaks that turn brown after a few days.
    [Show full text]
  • Nutritional Profile of Three Spelt Wheat Cultivars Grown at Five Different Locations
    NUTRITION NOTE Nutritional Profile of Three Spelt Wheat Cultivars Grown at Five Different Locations 3 G. S. RANHOTRA,"12 J. A. GELROTH,' B. K. GLASER,' and G. F. STALLKNECHT Cereal Chem. 73(5):533-535 The absence of gluten-forming proteins, which trigger allergic Nutrient Analyses reaction in some individuals (celiacs), and other nutritional claims Moisture, protein (Kjeldahl), fat (ether extract), and ash were have been made for spelt (Triticum aestivum var. spelta), a sub- determined by the standard AACC (1995) methods. Fiber (total, species of common wheat. Spelt is widely grown in Central insoluble and soluble) was determined by the AACC (1995) Europe. It was introduced to the United States in the late 1800s by method 32-07. Lysine content was determined by hydrolyzing Russian immigrants (Martin and Leighty 1924). However, the samples in 6N HCl (in sealed and evacuated tubes, 24 hr, 110°C), popularity of spelt in the United States diminished rapidly due to evaporating to dryness, diluting in appropriate buffer containing the limited number of adapted cultivars, and due to the major em- norleucine as an internal standard, and then analyzing on a Beck- phasis on common wheats, barley, and oats. In recent years, inter- man 6300 amino acid analyzer using a three-buffer step gradient est in spelt as human food has risen, primarily due to the efforts of program and ninhydrin post-column detection. Carbohydrate val- some millers who actively contract and market spelt grain and ues were obtained by calculation; energy values were also processed finished products. In spite of this renewed interest, only obtained by calculation using standard conversion factors (4 kcal/ g a few cultivars are yet grown, and samples are difficult to obtain for protein and carbohydrates each, and 9 kcal/g for fat).
    [Show full text]
  • Ectopic Expression of Nger Millet Calmodulin Confers Drought And
    Ectopic expression of nger millet calmodulin confers drought and salinity tolerance in Arabidopsis thaliana Gautam Jamra University of Delhi - South Campus Aparna Agrawal G B Pant University of Agriculture and Technology: Govind Ballabh Pant University of Agriculture & Technology Nidhi Singh University of Delhi - South Campus Sibaji K. Sanyal University of Delhi - South Campus Anil Kumar G B Pant University of Agriculture and Technology: Govind Ballabh Pant University of Agriculture & Technology Girdhar Kumar Pandey ( [email protected] ) University of Delhi South Campus https://orcid.org/0000-0001-9180-0924 Research Article Keywords: Abiotic stress, calcium signalling, CaM, drought response, salinity response, overexpression Posted Date: April 13th, 2021 DOI: https://doi.org/10.21203/rs.3.rs-383277/v1 License: This work is licensed under a Creative Commons Attribution 4.0 International License. Read Full License Version of Record: A version of this preprint was published at Plant Cell Reports on July 11th, 2021. See the published version at https://doi.org/10.1007/s00299-021-02743-z. Page 1/29 Abstract Drought and salinity are major environmental stresses which affect crop productivity and therefore are major hindrance in feeding growing population world-wide. Calcium (Ca2+) signalling plays a crucial role during the plant's response to these stress stimuli. Calmodulin (CaM), a crucial Ca2+sensor, is involved in transducing the signal downstream in various physiological, developmental and stress responses by modulating a plethora of target proteins. The role of CaM has been well established in the model plant Arabidopsis thaliana for regulating various developmental processes, stress signalling and ion transport.
    [Show full text]
  • And Modern Wheat Species (Durum and Common Wheat)
    foods Article Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat) Sabrina Geisslitz 1, C. Friedrich H. Longin 2, Katharina A. Scherf 1,3,* and Peter Koehler 4 1 Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany 2 State Plant Breeding Institute, University of Hohenheim, Fruwirthstraße 21, 70599 Stuttgart, Germany 3 Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20a, 76131 Karlsruhe, Germany 4 biotask AG, Schelztorstrasse 54-56, 73728 Esslingen am Neckar, Germany * Correspondence: [email protected] Received: 16 August 2019; Accepted: 6 September 2019; Published: 12 September 2019 Abstract: The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn. The assay was applied to a set of 300 samples, including 15 cultivars each of common wheat, spelt, durum wheat, emmer and einkorn cultivated at four locations in Germany in the same year. The total protein content was equally influenced by location and wheat species, however, gliadin, glutenin and gluten contents were influenced more strongly by wheat species than location. Einkorn, emmer and spelt had higher protein and gluten contents than common wheat at all four locations. However, common wheat had higher glutenin contents than einkorn, emmer and spelt resulting in increasing ratios of gliadins to glutenins from common wheat (< 3.8) to spelt, emmer and einkorn (up to 12.1). With the knowledge that glutenin contents are suitable predictors for high baking volume, cultivars of einkorn, emmer and spelt with good predicted baking performance were identified.
    [Show full text]
  • The Relative Ripening Rate of the Grain and Straw of Ten Varieties Of
    The relative ripening rate of the grain and straw of ten varieties of oats by Frank C Petr A THESIS Submitted to the Graduate Faculty in partial fulfillment of the requirements for the degree of Master of Science in Agronomy Montana State University © Copyright by Frank C Petr (1952) Abstract: Ten varieties of oats were compared for rapidity of dessication of the straw following maturity of the grain at Bozeman in 1951. Moisture content of the grain and straw was determined at nine consecutive 3-day intervals commencing 30 days after the heading date of each variety. The oat varieties were assigned maturity ratings of early, midearly, midseason, midlate, and late on the basis of heading date. The moisture content of the straw decreased slowly at successive stages and remained relatively high for all varieties throughout the experiment. No significantr differences in straw moisture at the final harvest were evident between varieties. The moisture content of the grain receded rapidly in all the varieties during the first four 3-day intervals. During the 24 days between the first and final harvest of each variety the grain moisture decreased from an average of 43.2 percent to 17.0 percent. The developmental period of the kernel apparently was shorter in Maganski 044 than in the other varieties in the test as indicated by the tendency of the grain to start dessicating in a shorter time after heading. Differential shattering resulting from hail was observed. Mission and Aberystwyth S84 were most resistant. Mission apparently derived its shatter resistance from its Markton parent, which was.
    [Show full text]
  • Why Serious Bakers Have Mother Issues Andrea Strong
    Why Serious Bakers Have Mother Issues Andrea Strong A sourdough starter, also known as a "mother." [Photograph: Shutterstock] They came from all over Europe—a village in Poland, a farm in Tuscany, a town in Bordeaux. They were carried across the continent, and trekked from the Old Country to the New World. There were arrests and clashes with the police. But through a combination of luck and love, they arrived in New York City where they now work quietly, often in the small hours of the morning. Not many people have even seen them; just a modest, elite group of artisans truly know them intimately. The bakers know their mothers, and these are their stories. But, wait, perhaps I should clarify. These aren't their actual mothers, as in the women who gave birth to them, who raised them, who are now, undoubtedly, the subject of therapy for one 45- minute hour per week. No, no. These are their "mothers"—also known as madre, seed, chef, and levain. Natural yeasts starters destined for some of the world's best sourdough breads, typically born of a combination of apples, grapes, and honey, left to ferment on a warm windowsill and grow a frosting of wild yeast and Lactobacillus bacteria. Yup, those mothers. [Photograph: Vicky Wasik] Mind you, starters do share qualities often associated with matriarchs (...and pets)—they often inspire love-hate relationships marked by serious dependency. Unlike commercial yeast, which requires little more than sugar and warm water to activate, mothers are needy. They demand regular feedings of flour and water in order to produce the organic acids, alcohols, and carbon dioxide necessary to make bread do that cool thing it does: rise.
    [Show full text]
  • Wheat Cleaning Basics
    Goal in Wheat Cleaning • Remove Non-Wheat Material – Metal – Foreign Material (Debris) – Stones – Grains other than wheat (soybean, corn, sorghum,… etc. – Weed Seeds • Remove Wheat not-fit for Milling – Shrunken & Broken – Diseased & Damaged Non-Wheat Material Wheat not-fit for Milling Shrunken/Shriveled Diseased- Scab Insect Damaged Black Tip (color defect) Ergot Heat Damaged Physical Properties of Common Impurities • Impurities are separated from wheat based physical differences which aid their removal. • Magnetic properties • Flow in air properties • Size and shape • Density • Friability (easily broken by impact) • Surface characteristics (color and texture) Wheat Cleaning System Cleaning System Design Principle 1. Eliminate impurities that pose a significant health and safety risk first. – Ferrous Metal (grain dust explosion hazard). – Grain Dust (explosion risk, health/safety risk). 2. Eliminate impurities which impact downstream machine efficiency. – Light chaff and dust (bulky, poor flow characteristics, decreases screening efficiency). Generic Cleaning Flow Principle Magnetic Separation Dust/chaff removal Size- coarse tolerance Larger/Smaller Size- fine tolerance Density Length Width Shape Friction/Abrasion Impact Friability Color/ Surface Characteristics Pre-Cleaning for Wheat Storage Benefits of Pre-Cleaning • Decrease infestation risk. • Improve sanitation and dust control. • Decrease microbial growth. • Improves flow of grain through the bin. • Increases storage life of grain. Generic Cleaning Flow Principle Grain Dust Explosion Risk. Magnetic Separation Explosion risk, sanitation, health and safety risk. Dust/chaff Removal Greatly improves equipment efficiency. Least similar to wheat based on size. Easy to remove. Larger/Smaller than wheat Reduces bulk. Lighter than wheat. Stones and mud removal. Density High and low density separation. Magnetic Separator • Tramp Iron or Tramp metal is metal brought in with grain at recieveing.
    [Show full text]