GLUTEN QUALITY WHEAT VARIETIES AND METHODS OF USE

摘要

This invention relates generally to wheat varieties comprising high gluten content; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain products. In particular examples, a wheat variety comprising high gluten content is designated AUBR31101 W, AUIMIW30494, AUBR31109W, AUBR31117W, AUBR31059W, or AUBR30450W. In some embodiments, identity-preserved grain products derived from wheat varieties comprising high gluten content may have a lower cost of manufacturing than other high gluten grain products. In some embodiments, identity- preserved grain products derived from wheat varieties comprising high gluten content may convey one or more desirable characteristics of high gluten content to a baked good prepared from said identity-preserved grain products; for example, greater dough elasticity, improved shape, and/or low caloric content.