Western Wheat Quality Laboratory
Our Mission
Our mission is to collaborate with breeders, geneticists, and pathologists across seven western states—Arizona, California, Idaho, Montana, Oregon, Utah, and Washington—to evaluate the milling and baking quality of wheat selections produced each year. Our investigations focus on various wheat classes grown in the Pacific Northwest and Western Region, with the goal of improving commercial production and consumer acceptance, ultimately supporting the long-term success of the wheat industry.
Our Focus
Cultivar Development
WWQL uses validated end-use quality methods to support improvement of wheat and pulse varieties for producers, millers, and processors.
Research
WWQL works with public and private partners to develop new germplasm and methods to identify novel end-use quality and nutritional characteristics.
News & Recent Publications
- Proteomics analysis of round and wrinkled pea (Pisum sativum L.) seeds during different development periods Daba, S.D., Panda, P., Aryal, U.K., Kiszonas, A.M., Finnie, S.M., and McGee, R.J.
- Influence of genotype and environment on field pea composition and milling traits Soncin Alfaro G.M., McGee R.J., Kiszonas, A.M.
- Genome-wide association study in chickpea (Cicer arietinum L.) yield and nutritional components Sari, H.R., Uhdre, R., Wallace, L., Coyne, C.J., Bourland, B., Zhang, Z., Russo, M., Kiszonas, A., and Warburton, M.L.
- Development of a novel pressure vessel system for the simulation of starch expansion—Methylated and regular waxy corn behave significantly different with and without cellulose inclusion Richter, J.K., Saunders, S.R., Ikuse, M., Finnie, S.M., and Ganjyal, G.M.