Table 1. Characteristics of hard red spring wheat varieties. -------------------------------------------------------------------------------------------------- Heading Height, Straw Test Weight, % Protein at Baking Variety Date 1 Inches 1 Strength 2 lb/Bushel 1 12 % Moisture Quality 3 ------------------------------------------------------------------------------------------------- BacUp 6-16 35 Medium 62.3 16.8 High Forge 6-16 34 M. Strong 61.7 14.2 Medium Ingot 6-16 37 M. Strong 62.6 15.0 Medium-high Oxen 6-17 32 M. Strong 60.0 14.8 High 2375 6-18 34 Medium 60.8 14.2 Medium Alsen 6-18 34 Strong 1 62.0 15.2 - Argent 6-18 36 Strong 60.7 15.0 High-medium Dandy 6-18 34 V. Strong 1 60.7 14.8 - Ember 6-18 34 M. Strong 2 62.0 13.7 Low-medium McKenzie 6-18 38 Medium 1 61.1 15.3 - Parshall 6-18 38 Strong 62.3 15.2 Medium-high Russ 6-18 36 Medium 60.4 14.3 High-medium Mercury 6-18 30 Strong 60.5 14.3 Medium Reeder 6-18 35 Strong 61.0 14.9 Medium HJ98 6-19 33 Medium 59.4 14.1 Medium-low Norm 6-20 33 Strong 60.5 13.9 Medium-high NorPro 6-20 33 V. Strong 2 59.6 14.4 Medium-low AC Barrie 6-20 38 Medium 60.4 15.1 High-medium Aurora 6-20 29 M. Strong 2 58.6 13.6 Low-medium Verde 6-20 33 M. Strong 60.4 14.1 Low-medium Ivan 6-21 32 V. Strong 59.8 13.7 Low McVey 6-21 35 Medium 58.2 13.2 Low-medium Marshall 6-21 32 V. Strong 59.5 13.8 Low-medium Gunner 6-22 37 M. Strong 60.0 15.5 High-medium ------------------------------------------------------------------------------------------------------ Mean 6-19 34 60.6 14.7 LSD 1 1 1.1 0.4 ------------------------------------------------------------------------------------------------------ 1 2000 data. 2 1999-2000 data, except where indicated. 3 1998-1999 data.