Registration of ‘bolles’ hard red spring wheat with high grain protein concentration and superior baking quality

J. A. Anderson; J. J. Wiersma; G. L. Linkert; S. K. Reynolds; J. A. Kolmer; Y. Jin; M. Rouse; R. Dill-Macky; M. J. Smith; G. A. Hareland; J. B. Ohm

doi:10.3198/jpr2017.08.0050crc

Registration of ‘bolles’ hard red spring wheat with high grain protein concentration and superior baking quality

J. A. Anderson, J. J. Wiersma, G. L. Linkert, S. K. Reynolds, J. A. Kolmer, Y. Jin, M. Rouse, R. Dill-Macky, M. J. Smith, G. A. Hareland, J. B. Ohm

Research output: Contribution to journal › Article › peer-review

6 Scopus citations

Abstract

The hard red spring wheat (Triticum aestivum L.) market class in the United States commands the highest prices on the worldwide wheat markets because of its high protein concentration, strong gluten, and good baking properties. ‘Bolles’ (Reg. No. CV-1140, PI 678430) hard red spring wheat was released by the University of Minnesota Agricultural Experiment Station in 2015 and combines very high grain protein concentration, strong gluten, and good baking characteristics, along with competitive grain yields and good resistance to the diseases Fusarium head blight, leaf rust, stripe rust, and stem rust. Bolles is a mid-late maturity, semidwarf cultivar that should improve the overall end-use quality of the hard red spring wheat crop in its region of adaptation in the north-central United States.

Original language	English (US)
Pages (from-to)	215-221
Number of pages	7
Journal	Journal of Plant Registrations
Volume	12
Issue number	2
DOIs	https://doi.org/10.3198/jpr2017.08.0050crc
State	Published - May 2018

Bibliographical note

Funding Information:
Bolles was developed with financial support from the Minnesota Agricultural Experiment Station, the Minnesota Wheat Research and Promotion Council, and the US Department of Agriculture Agricultural Research Service under Agreement Nos. 59-0790-9-025 and 59-0206- 9-070 and the Agriculture and Food Research Initiative Competitive Grant 2011-68002-30029 (Triticeae-CAP) This is a cooperative project with the US Wheat & Barley Scab Initiative. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the authors and do not necessarily reflect the view of the US Department of Agriculture.

Funding Information:
Bolles was developed with financial support from the Minnesota Agricultural Experiment Station, the Minnesota Wheat Research and Promotion Council, and the US Department of Agriculture Agricultural Research Service under Agreement Nos. 59-0790-9-025 and 59-0206-9-070 and the Agriculture and Food Research Initiative Competitive

Publisher Copyright:
© Crop Science Society of America. All rights reserved.

Publisher link

10.3198/jpr2017.08.0050crc

Find It

Find It at U of M Libraries

Cite this

Anderson, J. A., Wiersma, J. J., Linkert, G. L., Reynolds, S. K., Kolmer, J. A., Jin, Y., Rouse, M., Dill-Macky, R., Smith, M. J., Hareland, G. A., & Ohm, J. B. (2018). Registration of ‘bolles’ hard red spring wheat with high grain protein concentration and superior baking quality. Journal of Plant Registrations, 12(2), 215-221. https://doi.org/10.3198/jpr2017.08.0050crc

@article{d4e086f19d4a487faddbc6c6e236b027,

title = "Registration of {\textquoteleft}bolles{\textquoteright} hard red spring wheat with high grain protein concentration and superior baking quality",

abstract = "The hard red spring wheat (Triticum aestivum L.) market class in the United States commands the highest prices on the worldwide wheat markets because of its high protein concentration, strong gluten, and good baking properties. {\textquoteleft}Bolles{\textquoteright} (Reg. No. CV-1140, PI 678430) hard red spring wheat was released by the University of Minnesota Agricultural Experiment Station in 2015 and combines very high grain protein concentration, strong gluten, and good baking characteristics, along with competitive grain yields and good resistance to the diseases Fusarium head blight, leaf rust, stripe rust, and stem rust. Bolles is a mid-late maturity, semidwarf cultivar that should improve the overall end-use quality of the hard red spring wheat crop in its region of adaptation in the north-central United States.",

author = "Anderson, {J. A.} and Wiersma, {J. J.} and Linkert, {G. L.} and Reynolds, {S. K.} and Kolmer, {J. A.} and Y. Jin and M. Rouse and R. Dill-Macky and Smith, {M. J.} and Hareland, {G. A.} and Ohm, {J. B.}",

note = "Funding Information: Bolles was developed with financial support from the Minnesota Agricultural Experiment Station, the Minnesota Wheat Research and Promotion Council, and the US Department of Agriculture Agricultural Research Service under Agreement Nos. 59-0790-9-025 and 59-0206- 9-070 and the Agriculture and Food Research Initiative Competitive Grant 2011-68002-30029 (Triticeae-CAP) This is a cooperative project with the US Wheat & Barley Scab Initiative. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the authors and do not necessarily reflect the view of the US Department of Agriculture. Funding Information: Bolles was developed with financial support from the Minnesota Agricultural Experiment Station, the Minnesota Wheat Research and Promotion Council, and the US Department of Agriculture Agricultural Research Service under Agreement Nos. 59-0790-9-025 and 59-0206-9-070 and the Agriculture and Food Research Initiative Competitive Publisher Copyright: {\textcopyright} Crop Science Society of America. All rights reserved.",

year = "2018",

month = may,

doi = "10.3198/jpr2017.08.0050crc",

language = "English (US)",

volume = "12",

pages = "215--221",

journal = "Journal of Plant Registrations",

issn = "1936-5209",

publisher = "Crop Science Society of America",

number = "2",

}

TY - JOUR

T1 - Registration of ‘bolles’ hard red spring wheat with high grain protein concentration and superior baking quality

AU - Anderson, J. A.

AU - Wiersma, J. J.

AU - Linkert, G. L.

AU - Reynolds, S. K.

AU - Kolmer, J. A.

AU - Jin, Y.

AU - Rouse, M.

AU - Dill-Macky, R.

AU - Smith, M. J.

AU - Hareland, G. A.

AU - Ohm, J. B.

N1 - Funding Information: Bolles was developed with financial support from the Minnesota Agricultural Experiment Station, the Minnesota Wheat Research and Promotion Council, and the US Department of Agriculture Agricultural Research Service under Agreement Nos. 59-0790-9-025 and 59-0206- 9-070 and the Agriculture and Food Research Initiative Competitive Grant 2011-68002-30029 (Triticeae-CAP) This is a cooperative project with the US Wheat & Barley Scab Initiative. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the authors and do not necessarily reflect the view of the US Department of Agriculture. Funding Information: Bolles was developed with financial support from the Minnesota Agricultural Experiment Station, the Minnesota Wheat Research and Promotion Council, and the US Department of Agriculture Agricultural Research Service under Agreement Nos. 59-0790-9-025 and 59-0206-9-070 and the Agriculture and Food Research Initiative Competitive Publisher Copyright: © Crop Science Society of America. All rights reserved.

PY - 2018/5

Y1 - 2018/5

N2 - The hard red spring wheat (Triticum aestivum L.) market class in the United States commands the highest prices on the worldwide wheat markets because of its high protein concentration, strong gluten, and good baking properties. ‘Bolles’ (Reg. No. CV-1140, PI 678430) hard red spring wheat was released by the University of Minnesota Agricultural Experiment Station in 2015 and combines very high grain protein concentration, strong gluten, and good baking characteristics, along with competitive grain yields and good resistance to the diseases Fusarium head blight, leaf rust, stripe rust, and stem rust. Bolles is a mid-late maturity, semidwarf cultivar that should improve the overall end-use quality of the hard red spring wheat crop in its region of adaptation in the north-central United States.

AB - The hard red spring wheat (Triticum aestivum L.) market class in the United States commands the highest prices on the worldwide wheat markets because of its high protein concentration, strong gluten, and good baking properties. ‘Bolles’ (Reg. No. CV-1140, PI 678430) hard red spring wheat was released by the University of Minnesota Agricultural Experiment Station in 2015 and combines very high grain protein concentration, strong gluten, and good baking characteristics, along with competitive grain yields and good resistance to the diseases Fusarium head blight, leaf rust, stripe rust, and stem rust. Bolles is a mid-late maturity, semidwarf cultivar that should improve the overall end-use quality of the hard red spring wheat crop in its region of adaptation in the north-central United States.

UR - http://www.scopus.com/inward/record.url?scp=85046348121&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85046348121&partnerID=8YFLogxK

U2 - 10.3198/jpr2017.08.0050crc

DO - 10.3198/jpr2017.08.0050crc

M3 - Article

AN - SCOPUS:85046348121

VL - 12

SP - 215

EP - 221

JO - Journal of Plant Registrations

JF - Journal of Plant Registrations

SN - 1936-5209

IS - 2

ER -

Registration of ‘bolles’ hard red spring wheat with high grain protein concentration and superior baking quality

Abstract

Bibliographical note

Publisher link

Find It

Other files and links

Fingerprint

Cite this