GLUTEN QUALITY WHEAT VARIETIES AND METHODS OF USE

摘要

This invention relates generally to wheat varieties comprising high gluten strength, content or quality; 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 strength content or quality is designated AZCABR4421W, ARGIMI7232W, COI565W, AUBR31064W, AUBR31282W, CHBR1481W, and ARGBR5945W. In some embodiments, identity- preserved grain products derived from wheat varieties comprising high gluten strength, content or quality 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 strength, content or quality may convey one or more desirable characteristics of high gluten strength, content or quality to a baked good prepared from said identity-preserved grain products; for example, greater dough elasticity, improved shape, and/or low caloric content.