New Zealand Journal of Crop and Horticultural Science abstracts
‘Aquilla’-a premium quality facultative bread wheat (Triticum aestivum)
S. C. Shorter
C. A. Munro
R. Hanson
K. I. Sinclair
S. White
A. S. Hay
W. B. Griffin
New Zealand Institute for Crop and Food
Research Limited
Private Bag 4704
Christchurch, New Zealand
email: shorters@crop.cri.nz
Abstract ‘Aquilla’ is a premium quality bread wheat (Triticum aestivum) bred by the New Zealand Institute for Crop and Food Research. Given appropriate management it is suitable for sowing in New Zealand in Canterbury from May until October and in the southern North Island in spring, and produces similar yields to the current standard spring wheat ‘Kohika’. It is resistant or moderately resistant to most common wheat leaf diseases and pre-harvest sprouting. It produces a bright white flour with consistently high farinograph water absorption (3-4% higher than other New Zealand premium bread wheat cultivars). It has very consistent baking quality, producing medium-high test bake scores at moderate work inputs. The name ‘Aquilla’ was chosen to reflect its high water absorption values.
Keywords ‘Aquilla’; bread wheat; premium quality
H04089; Online publication date 5 July 2005
Received 28 October 2004; accepted 16 December 2004
New Zealand Journal of Crop and Horticultural Science, 2005, Vol. 33: 219-222
0014-0671/05/3303-0219 © The Royal Society of New Zealand 2005
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