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'FL16045‐25' (Reg. no. CV‐1207, PI 704484), a soft red, facultative doubled‐haploid wheat (Triticum aestivum L.) cultivar, was developed and tested as FL16045DH‐25 by the University of Florida and released in October 2022. FL16045‐25 was derived from the cross MD07W478‐14‐5/GA06112‐13EE16. It is well adapted from Texas to Virginia and provides producers with an early‐season, facultative (Vrn‐A1_short), medium‐height, awned, semi‐dwarf (Rht2) cultivar that has high yield potential, good straw strength, good grain volume weight, and good end‐use quality. It expresses moderate‐to‐high levels of resistance to most diseases prevalent in the southern United States. Molecular marker analysis confirms the presence of Sbm1, Yr17/Lr37/Sr38, Lr18, Sr36/Pm6, Pm54, and Pm1a‐linked disease‐resistant genes. The yield average of FL16045‐25 from 41 environments during 2020–2022 ranged from 4211 to 5782 kg ha−1, which is competitive with check cultivars that are widely used in the southern part of the United States. The grain volume weight of FL16045‐25 ranged from 749 to 785 kg m−3 (32 environments), which was higher than most of the checks. FL16045‐25 has soft grain texture with softness equivalence varying from 51.3% to 59.3% and sodium carbonate solvent retention capacity (SRC) ranging from 66.8% to 68.5%. Flour yields on a Quadrumat Senior milling system varied from 68.7% to 69.5%. Flour protein content varied from 8.9% to 9.1%. Cookie spread diameter varied from 19.4 to 19.5 cm. The presence of TaSus2‐2B, Sucrose Synthase2 gene on 2B or 2G:2B, was confirmed by marker analysis. Core Ideas: FL16045‐25 is an early‐maturing, facultative, medium‐height wheat cultivar broadly adapted to the southern United States.FL16045‐25 has high yield potential and good straw strength, grain volume weight, and end‐use quality.FL16045‐25 demonstrated moderate‐to‐high levels of resistance to most diseases prevalent in the southern United States.Molecular marker analysis confirms the presence of Sbm1, Yr17/Lr37/Sr38, Lr18, Sr36/Pm6, Pm54, and Pm1a genes.It has above‐average resistance to Fusarium head blight disease. [ABSTRACT FROM AUTHOR]

Partial waxy wheat (Triticum aestivum L.) with reduced starch amylose content is potentially desirable for making bread with maintained moistness and extended shelf life and noodles with improved sensory acceptance. The USDA‐ARS developed and released 12 soft red winter (SRW) partial waxy wheat germplasms—SWQL‐K‐A‐1 (Reg. no. GP‐1077, PI 702623), SWQL‐K‐B‐1 (Reg. no. GP‐1080, PI 702626), SWQL‐K‐D‐1 (Reg. no. GP‐1082, PI 702628), SWQL‐K‐AB‐1 (Reg. no. GP‐1078, PI 702624), SWQL‐K‐AD‐1 (Reg. no. GP‐1079, PI 702625), SWQL‐K‐BD‐2 (Reg. no. GP‐1081, PI 702627), SWQL‐W‐A‐5 (Reg. no. GP‐1083, PI 702629), SWQL‐W‐B‐1 (Reg. no. GP‐1086, PI 702633), SWQL‐W‐D‐2 (Reg. no. GP‐1088, PI 702636), SWQL‐W‐AB‐4 (Reg. no. GP‐1084, PI 702630), SWQL‐W‐AD‐2 (Reg. no. GP‐1085, PI 702631), and SWQL‐W‐BD‐1 (Reg. no. GP‐1087, PI 702634)—by the introgression of one or two null alleles at the Wx loci from a soft spring waxy wheat germplasm to two SRW wheat cultivars. Twelve partial waxy wheat germplasms were selected from backcross‐four or backcross‐five derivatives of SRW wheat cultivars 'Kristy' and 'Wilson' (99ID490/5*Kristy and 99ID490/6*Wilson, respectively) by marker‐assisted selection. The kernel hardness of partial waxy wheat germplasms in Kristy and Wilson backgrounds ranged from 62.7 to 64.3 and from 28.4 to 31.7, respectively, whereas that of the corresponding wild type was 58.6 and 30.3, respectively. Amylose contents of isolated starches ranged from 23.9% to 25.8% in single‐null partial waxy wheat germplasms, from 18.4% to 24.3% in double‐null partial waxy wheat germplasms, and from 26.8% to 27.1% in parents and wild types. These partial waxy wheat germplasms would be useful for the development of SRW partial waxy wheat cultivars adapted to the eastern region of the United States and extending the use of SRW wheat in products that require a reduced starch amylose content. Core Ideas: Twelve soft red winter partial waxy wheat germplasms were developed.Each germplasm carries one or two null alleles at the Wx loci.Starch amylose content of the germplasms ranges from 18.4% to 25.8%. [ABSTRACT FROM AUTHOR]

Kentucky's wheat (Triticum aestivum L.) crop is planted into a rotation in which corn (Zea mays L.) is followed by wheat, which is followed by double‐crop soybean [Glycine max (L.) Merr.]. The causal agent of Fusarium head blight (FHB), Fusarium graminearum Schwabe, overwinters in corn stubble; thus, the Kentucky wheat crop is always at risk for FHB. The preeminent goal of the University of Kentucky wheat breeding program is releasing FHB‐resistant winter wheat cultivars. 'Pembroke 2021' (Reg. no. CV‐1198, PI 701381) is an early‐maturing, semi‐dwarf, soft red winter wheat cultivar developed and released in 2020 by the Kentucky Agricultural Experiment Station for FHB resistance, high yield and test weight potential, and lodging resistance. Pembroke 2021, tested as KY 07C‐1145‐94‐12‐5, was developed from the cross 'IL99‐15867'/B990081//KY97C‐0554‐04‐05. The pedigree of the KY parent is VA94‐54‐549/Roane//Kristy. Pembroke 2021 was named for the Pembroke silt loam soil series prevalent in the main wheat‐producing area of Kentucky. Pembroke 2021 was selected from F4:5 head rows using a modified bulk breeding method; selected rows carried the resistance allele at the following FHB resistance quantitative trait loci: 1B Jamestown, 1A Neuse, 4A Neuse, and 3B Massey. Pembroke 2021 was tested in Kentucky in multi‐location replicated yield trials, the Uniform Eastern Soft Red Winter Wheat Nursery, the Mason‐Dixon nursery, the Uniform Northern Winter Wheat Scab Nursery, and the Kentucky Wheat Variety Trial. Core Ideas: Scab resistance is essential in wheat cultivars grown in Kentucky.Small‐effect scab resistance QTL can be pyramided to confer acceptable resistance.Low deoxynivalenol levels are still the best indicator of effective scab resistance. [ABSTRACT FROM AUTHOR]

In recent years, stripe rust has become an increasingly problematic disease affecting wheat (Triticum aestivum L.). Although stripe rust resistance genes Yr28 and YrAS2388R have been successfully transferred from Aegilops tauschii Coss. to hexaploid wheat, these genes have not been widely used for stripe rust resistance breeding largely due to a lack of publicly available and well‐adapted germplasm. Here we describe U6719‐004 (Entry 538 of D‐genome nested association mapping population, Reg. No. MP‐14, NSL 536301 MAP), a hexaploid wheat germplasm carrying YrAS2388R stripe rust resistance derived from Ae. tauschii accession TA1718 that is well adapted to U.S. wheat production environments. U6719‐004 (KS05HW14‐3/3/KS05HW14‐3/TA1718//KS05HW14‐3) was developed using a combination of direct hybridization of TA1718 with the hard white winter wheat line KS05HW14‐3 followed by two rounds of backcrossing and three generations of single seed descent. U6719‐004 stripe rust resistance was characterized under controlled and natural conditions. Using gene‐based markers, TA1718 and U6719‐004 were confirmed to be YrAS2388R carriers. Grain yield for U6719‐004 was evaluated in 11 year‐by‐location environments across the United States. Grain quality parameters were measured in four year‐by‐location environments. Compared with the recurrent wheat parent KS05HW14‐3 and locally adapted check cultivars, the Ae. tauschii introgression had little to no impact on U6719‐004 grain yield or quality. The availability of U6719‐004 will enable the use of YrAS2388R for stripe rust resistance breeding efforts. Core Ideas: The hexaploid wheat germplasm U6719‐004 carries stripe rust resistance gene YrAS2388R.U6719‐004 is broadly adapted to wheat production environments of the United States.U6719‐004 has acceptable grain yield and grain quality. [ABSTRACT FROM AUTHOR]

Wheat heading time is genetically controlled by phenology genes including vernalization (Vrn), photoperiod (Ppd) and earliness per se (Eps) genes. Characterization of the existing genetic variation in the phenology genes of wheat would provide breeding programs with valuable genetic resources necessary for the development of wheat varieties well-adapted to the local environment and early-maturing traits suitable for double-cropping system. One hundred forty-nine eastern U.S. soft winter (ESW) and 32 Korean winter (KW) wheat genotypes were characterized using molecular markers for Vrn, Ppd, Eps and reduced-height (Rht) genes, and phenotyped for heading date (HD) in the eastern U.S. region. The Ppd-D1 and Rht-D1 genes exhibited the highest genetic diversity in ESW and KW wheat, respectively. The genetic variations for HD of ESW wheat were largely contributed by Ppd-B1, Ppd-D1 and Vrn-D3 genes. The Rht-D1 gene largely contributed to the genetic variation for HD of KW wheat. KW wheat headed on average 14 days earlier than ESW wheat in each crop year, largely due to the presence of the one-copy vrn-A1 allele in the former. The development of early-maturing ESW wheat varieties could be achieved by selecting for the one-copy vrn-A1 and vrn-D3a alleles in combination with Ppd-B1a and Ppd-D1a photoperiod insensitive alleles. [ABSTRACT FROM AUTHOR]

Soft red winter wheat (SRWW) (Triticum aestivum L.) production in the southeastern United States is affected by biotic and abiotic stresses that can result in yield losses and reduced acreage. Developing new cultivars with high yield, good resistance to predominant pests, and acceptable quality to maximize value in regional markets is needed. The University of Georgia (UGA) SRWW breeding program, in collaboration with institutions in the region including the Southern UNiversities GRAINS (SUNGRAINS) programs, is responding to these challenges by developing and releasing superior cultivars adapted to the region. 'GA 08535‐15LE29' (Reg. no. CV‐1191, PI 693269) SRWW cultivar was developed and released by the UGA College of Agricultural and Environmental Sciences and licensed to Uni South Genetics seed company in 2018 as USG 3640. GA 08535‐15LE29 is well adapted to Georgia and the U.S. southeast region with high yield and good resistance to leaf (Puccinia triticina Erikss.) and stripe (P. striiformis Westend.) rusts, Fusarium head blight (caused by Fusarium graminearum Schwabe), powdery mildew (Erisyphe graminis), and Soil‐borne wheat mosaic virus (SBWMV) diseases. GA 08535‐15LE29 showed moderate field resistance to Hessian fly [Mayetiola destructor (Say)]. GA 08535‐15LE29 has Sbm1 and Yr17/Lr37/Sr38 for resistance to SBWMV and rust diseases and has good grain volume weight and acceptable milling and baking qualities. Core Ideas: GA 08535‐15LE29 was developed by the University of Georgia in collaboration with SUNGRAINS.GA 08535‐15LE29 is well adapted to Georgia and the U.S. Southeast.GA 08535‐15LE29 is resistant to prevalent diseases (e.g., rusts) and insects (e.g., Hessian fly).GA 08535‐15LE29 possesses Sbm1 and Yr17/Lr37/Sr38 genes/QTL. [ABSTRACT FROM AUTHOR]

Soft red winter wheat (SRWW) (Triticum aestivum L.) is a major crop in Georgia and the U.S. Southeast (SE) region. Hence, new cultivars with high yield potential, high resistance levels to predominant pests, and adequate quality parameters are required to capture and maximize regional market values. Therefore, the University of Georgia SRWW breeding program in collaboration with the SUNGRAINS breeding programs, aims to develop and release SRWW cultivars adapted to Georgia and the SE wheat region with high yield, quality, and pest resistance. 'GA 051207‐14E53' SRWW (Reg. no. CV‐1168, PI 689518) was developed and released by the University of Georgia and licensed to AGSouth Genetics Company in 2017 under the name AGS 3040. GA 051207‐14E53 is well adapted to Georgia and the SE region. It has high yield and high resistance to leaf rust, stripe rust, and Soil‐borne wheat mosaic virus. It has medium resistance to powdery mildew and to biotypes C and O of Hessian fly and is resistant to biotypes B and L. GA 051207‐14E53 has good Fusarium head blight resistance. GA 051207‐14E53 possesses H9, Sbm1, and the 2NS:2AS alien introgression from Aegilops ventricosa Tausch, having the Yr17/Lr37/Sr38 genes that protect it against these pests. Grain volume weight and milling and baking qualities of GA 051207‐14E53 are good and meet the SRWW grade standards. [ABSTRACT FROM AUTHOR]

'GA06343‐13E2 (TX‐EL2)' (Reg. no. CV‐1172, PI 695071), a medium‐height, medium‐maturing soft red winter wheat (Triticum aestivum L.) (SRWW), was jointly released by Texas A&M AgriLife Research and the University of Georgia Agricultural Experiment Station in 2019. GA06343‐13E2 (TX‐EL2) was released based on merits of its wide area of adaptation and above‐average grain yield in Texas in particular and the Gulf Atlantic SRWW growing areas in general, in addition to average grain volume weight, good leaf rust and stripe rust resistance, and good end‐use quality characteristics. GA06343‐13E2 (TX‐EL2) was derived from the cross GA011638‐G1/GA961592‐8//GA991336‐47 made at the University of Georgia. The pedigree of GA011638‐G1 is GA01034 ('AGS 2000'*3/96667)/AGS 2000. The pedigrees of GA961592‐8 and GA991336‐47 are GA951329 (GA88129‐32‐3‐5/GA87467‐14‐1‐14‐1)/GA88127‐1‐3‐3 and GA92432‐21‐5‐2/GA981622 [AGS 2000/Pioneer '26R61' (XW663)], respectively. Authorized seed classes of GA06343‐13E2 (TX‐EL2) in the United States will be breeder, foundation, registered, and certified. We will submit GA06343‐13E2 (TX‐EL2) for U.S. Plant Variety Protection with the certification option. [ABSTRACT FROM AUTHOR]

The release of soft red winter wheat (Triticum aestivum, L.) germplasm lines VA11DH‐P46xTrib‐28 (Reg. no. GP‐1048, PI 691656), VA11DH‐P46xTrib‐99 (Reg. no. GP‐1049, PI 691657), and VA11DH‐P46xTrib‐103 (Reg. no. GP‐1050, PI 691658) is intended to provide breeders with genetic material having exceptional milling and baking quality performance. The quantitative nature of milling and baking performance makes improvement and early generation selection difficult. Marker assisted and genomic selection breeding schemes can be improved by introducing breeding material with superior end‐use quality and use of known predictive DNA markers. These three lines have acceptable agronomic performance with grain yields (4605–5733 kg ha−1) similar to or higher than those of Pioneer '26R46' (4568 kg ha−1). The lines have exceptional milling and baking performance with mean flour yields (733–736 g kg−1), softness equivalence (550–573 g kg−1), flour protein (89–94 g kg−1), solvent retention capacity for lactic acid (1162–1189 g kg−1) and sodium carbonate (672–697 g kg−1), and cookie diameters (19.1–19.5 cm) that are better than or similar to (p <.05) those of Pioneer 26R46 (721 g kg−1, 531 g kg−1, 93 g kg−1, 1221 g kg−1, 703 g kg−1, and 18.9 cm). [ABSTRACT FROM AUTHOR]

BACKGROUND The significance of high‐molecular‐weight glutenin subunits (HMW‐GSs) and rye translocations, and their associations with gluten strength for hard wheat used for making bread has been understood well, but remains poorly understood for soft wheat used for making cookies. The influences of HMW‐GSs and rye translocations on the dough‐mixing properties and cookie‐baking quality of soft wheat were investigated using 50 US eastern soft winter (ESW) wheat varieties possessing 14 predominant HMW‐GS profiles. RESULTS: Glu‐A1 and Glu‐B1 loci only influenced dough‐mixing properties significantly, whereas the Glu‐D1 locus influenced both dough‐mixing properties and cookie‐baking quality significantly. The subunits 1, 7* + 8 and 5 + 10 at the Glu‐A1, Glu‐B1 and Glu‐D1 loci, respectively, were associated with a long midline peak time, whereas only the rare subunits 2 + 121 at the Glu‐D1 locus exhibited significant associations with improved cookie‐baking quality of ESW wheat. The contributions of rye translocations to dough‐mixing properties and cookie‐baking quality depended on HMW‐GS profiles. Three HMW‐GS profiles (2*, 7 + 9, 2 + 121), (2*, 7 + 8, 2 + 121) and (1, 7 + 8, 2 + 121) were identified as being desirable for making large‐diameter cookies. Flour protein content, lactic acid (LA), and sodium carbonate (SC) solvent retention capacities and softness equivalence were identified as effective predictors of cookie diameter and accounted for 79% of the variation in cookie diameter. CONCLUSION: Subunits 2 + 121 have significant associations with the protein characteristics and cookie‐baking quality of soft wheat. The determination of HMW‐GS composition would be an effective tool in soft‐wheat breeding programs for quickly identifying and selecting acceptable breeding lines possessing desirable cookie‐baking potential. Published 2020. This article is a U.S. Government work and is in the public domain in the USA. [ABSTRACT FROM AUTHOR]

Background: Climate change, including higher temperatures (HT) has a detrimental impact on wheat productivity and modeling studies predict more frequent heat waves in the future. Wheat growth can be impaired by high daytime and nighttime temperature at any developmental stage, especially during the grain filling stage. Leaf chlorophyll content, leaf greenness, cell membrane thermostability, and canopy temperature have been proposed as candidate traits to improve crop adaptation and yield potential of wheat under HT. Nonetheless, a significant gap exists in knowledge of genetic backgrounds associated with these physiological traits. Identifying genetic loci associated with these traits can facilitate physiological breeding for increased yield potential under high temperature stress condition in wheat. Results: We conducted genome-wide association study (GWAS) on a 236 elite soft wheat association mapping panel using 27,466 high quality single nucleotide polymorphism markers. The panel was phenotyped for three years in two locations where heat shock was common. GWAS identified 500 significant marker-trait associations (MTAs) (p ≤ 9.99 × 10− 4). Ten MTAs with pleiotropic effects detected on chromosomes 1D, 2B, 3A, 3B, 6A, 7B, and 7D are potentially important targets for selection. Five MTAs associated with physiological traits had pleiotropic effects on grain yield and yield-related traits. Seventy-five MTAs were consistently expressed over several environments indicating stability and more than half of these stable MTAs were found in genes encoding different types of proteins associated with heat stress. Conclusions: We identified 500 significant MTAs in soft winter wheat under HT stress. We found several stable loci across environments and pleiotropic markers controlling physiological and agronomic traits. After further validation, these MTAs can be used in marker-assisted selection and breeding to develop varieties with high stability for grain yield under high temperature. [ABSTRACT FROM AUTHOR]

Flours of 19 soft red winter (SRW) wheat varieties having protein contents of 6.6-9.9% were used to determine the suitability of SRW wheat for making northern-style Chinese steamed bread (CSB) and the influences of flour characteristics on the quality attributes of CSB. Fourteen varieties produced CSB of acceptable to good quality with a total score greater than 70. Both protein content and dough strength-related parameters, including sodium dodecyl sulfate sedimentation (SDSS) volume, wet and dry gluten contents, and midline peak time (MPT), were significantly associated with the quality attributes of CSB. The rapid viscosity analyzer setback value exhibited significant negative correlations with specific volume, smoothness, crumb structure, and total score of CSB. Stepwise multiple regression analysis indicated that 89% of variability in total scores of CSB could be predicted from SDSS volume, wet gluten content, and MPT. Contributions of high-molecular-weight glutenin subunits 7*+8 and 5+10 to flour characteristics, specific volume, stress relaxation score, and total score of CSB were greater than those of their counterpart allelic variations. Absence of the 1B/1R translocation in SRW wheat varieties was desirable for the production of CSB. [ABSTRACT FROM AUTHOR]

Falling number (FN) of wheat grain, a measure of preharvest sprouting, tends to increase during storage; however, grain and storage conditions that impact FN changes are poorly understood. Wheat grain samples of varying FN from several cultivars were obtained by artificial sprouting, by incubating wheat stalks, or directly from the field and were used to determine the effects of cultivar, storage temperature, grain moisture content, and initial FN on changes in FN and α-amylase activity. Increases in FN of artificially sprouted grain during storage were affected by temperature but not evidently by grain moisture in the range of 10.0-13.0%. The FN of artificially sprouted grain increased when stored at 5, 23, and 35°C for 20 weeks by averages of 9.4, 24.1, and 34.4, respectively. The influences of storage temperature and initial FN of grain obtained from incubated stalks were different between cultivars when stored for 8 weeks. Wheat grain obtained directly from the field also exhibited significant increases in FN during 8 weeks of storage at 5, 23, and 35°C with average increases of 10.0, 27.1, and 38.5, respectively. The impact of a-amylase activity on the increase in FN during storage was evident only for fieldharvested grain of varying FN. a-Amylase activity exhibited a negative logarithmic relationship (R ² = 0.87) with FN in field-harvested grain. The magnitude of the changes in α-amylase activity varied by cultivar. [ABSTRACT FROM AUTHOR]

The effects of organic versus conventional farming practices on wheat functional and nutritional characteristics were compared. Soft white winter wheat and hard red spring wheat were obtained from multiyear replicated field plots near Pullman, Washington, and Bozeman, Montana. Test weight, kernel weight, and kernel diameter tended to be greater in both soft and hard organic wheat than in conventional wheat in the Pullman studies. Phenolic content and total antioxidant capacity tended to be lower in organic than in conventional wheat. Flour ash, P, and Mg contents in whole wheat flour varied in parallel among cropping systems, but levels were not consistently associated with either organic or conventional cropping systems. Protein contents of whole wheat and refined flours were similar in organic and conventional wheat from Pullman when fertility levels were similar. Higher fertility was associated with higher protein content in both organic and conventional cropping systems. Soft wheat flour from a low‐fertility organic cropping system had lower sodium carbonate, lactic acid, and sucrose solvent retention capacities, lower protein content, and greater cookie diameter and cake volume than soft wheat flour from the higher fertility organic and conventional cropping systems; the change in end‐product quality was significant in one out of two crop years. In the Bozeman hard wheat studies, higher fertility in both organic and conventional cropping systems tended to increase protein content and bread loaf volume. Results indicated that neither organic nor conventional cropping systems were associated with substantially improved mineral and antioxidant nutritional properties, and end‐use quality of wheat was more strongly associated with fertility level than with organic versus conventional cropping systems. [ABSTRACT FROM AUTHOR]

Abstract The varietal differences in pre-harvest sprouting (PHS) resistance and associated grain characteristics have yet to be understood. We tested the grains of 125–166 soft winter (SW) wheat varieties grown for three years for falling number (FN), α-amylase activity, and degree of sprouting (DS) under field sprouting (FS) and spike wetting conditions, and determined the characteristics of grain produced under non-FS conditions for two years. Eleven to 31 varieties exhibited FNs higher than 200 under spike wetting conditions, and 16 to 99 varieties exhibited FNs above 300 under FS conditions. Red wheat varieties showed significantly (p < 0.05) higher FNs than soft white wheat varieties for the grains produced under FS conditions in 2015 and 2017 and subjected to spike wetting in 2017. Awned varieties showed significantly (p < 0.05) lower FNs and higher DS values than awnless varieties when subjected to spike wetting in 2016. Falling number, α-amylase activity, and DS of grain produced under FS in 2015, 2016 and 2017 exhibited significant correlations with test weight (TW) (p < 0.01) of grain produced under non-FS conditions in 2016 and 2017. Five awnless red wheat varieties exhibited relatively high FNs, even under FS and spike wetting conditions. Highlights • Soft wheat varieties show large differences in pre-harvest sprouting resistance. • Seed coat color and awn presence of wheat affect pre-harvest sprouting resistance. • High test weight potential of wheat is linked to pre-harvest sprouting resistance. [ABSTRACT FROM AUTHOR]

This study investigated the variations in the characteristics of brans obtained from a pilot-scale milling of 17 soft red winter wheat varieties and their influences on the quality of whole wheat northern-style Chinese steamed bread (CSB) prepared from blends of a base flour, brans of different wheat varieties and vital gluten. Protein, starch, total dietary fiber (DF), water extractable arabinoxylan (WEAX) and total phenolic contents of brans ranged from 14.3 to 19.1%, 12.0–19.4%, 43.5–50.3%, 0.69–1.35% and 14.3–18.9 mg/g, respectively. Surface smoothness, crumb structure and stress relaxation scores of whole wheat CSB ranged from 3.0 to 9.5, 6.5–12.5 and 24.3–34.3, respectively. Bran bound and total phenolic contents exhibited negative relationships with CSB surface smoothness and crumb structure. Bran WEAX content showed positive relationships with CSB specific volume, surface smoothness and stress relaxation scores. Bran insoluble DF content was negatively related to CSB stress relaxation score. Bran protein and starch contents showed negative and positive relationships, respectively, with CSB spread ratio score. Cluster analysis of wheat brans based on CSB surface smoothness and crumb structure indicated that bran with a low protein content, low bound and total phenolic contents, and high starch and WEAX contents is desirable for making whole wheat CSB. [ABSTRACT FROM AUTHOR]