|Missouri. Average test weight, 1000 kernel weight and average protein are all lower this year, compared to 2006. Falling number values are all above 300. Flour data indicate milling yield is low this year and farinograph data is similar to 2006. Bake volume is the same, but the grain and texture scored better than last year. Cookie W/T is the same as last year.|
Indiana. Wheat data show average test weight and falling number value are similar to 2006 data, while average protein is almost 1% higher and average 1000 kernel weight is lower. Several falling number results were below 300.
Ohio. The average 1000 kernel weight is much lower this year, as is test weight. However, in areas of northern Ohio, average test weight is 1.5 lb/bu higher than in 2006. Average protein is almost 1.1% to 2% higher than in 2006. Falling number values were all above 300.
Maryland. Wheat data for western Maryland indicate both average test weight and 1000 kernel weight are much lower than in 2006. Average protein is 2.3% higher and falling number values are much better this year. Flour data indicate milling yield is very close to last year, but the flour ash is quite a bit higher. Milling data and flour ash in some areas of eastern Maryland are equal to 2006 data. Absorption is very low. Bake testing results are similar to last year. Bread volume is fair with a poor interior score. Cookie W/T is satisfactory but slightly less than last year.