Barley World Alum: M.S. Student
University of Idaho: Supervisor of the Wheat Quality Laboratory
My team and I test the quality of wheat selections and varietals for key flour and baking characteristics. We collaborate with wheat breeders, growers, researchers, and fellow wheat quality labs to provide a number of different quality parameters that may be of interest for the industry. We mostly test flour protein, moisture, and ash content followed by how well each sample bakes into a bread loaf or cookie, depending on the market classification. This helps further the breeder's selection process or determines a released variety's quality characteristics in differing environments.