and he discusses Renville Duram wheat.
Does anyone know of a source for this? Is it commercially available?
thanks in advance,
gw

gw wrote:
>
> and he discusses Renville Duram wheat.
>
IIRC he was talking about wheat that kept the flavor of Durham
with gluten qualities closer to wheat used for bread flour. The
problem with the pasta Durham wheat strains being poor gluten
quality even though the protien percentage was high.

I found the following genome registration:
Germplasm : "Renville"
Other_name "D7182"
Species "Triticum turgidum ssp. durum"
Type "Cultivar"
Collection_and_ID "USDA/ARS/NSGC" "PI510696"
Pedigree "Rolette / Vic"
Market_Class "USDA/FGIS Durum Wheat"
Developed_by "North Dakota AES; USDA-ARS"
Development_site "USA-North Dakota"
Date_of_release "1988"
Registration_No "CV-745 (Crop Sci. 29:1329)"
Remark "Spring growth habit."
Data_source "Kephart, Kenneth D." 94.02.09

The problem with wheat is that the things that attack it in the
field adapt rapidly so that wheat breeders continuously develop
new strains of wheat to stay ahead of the bugs. A specific
strain of wheat from 1988 is probably ancient history. You would
probably have better luck asking the U of ND about current
research on the durham wheat gluten rather than trying to track
down a particular cultivar.

The combination of Durham with rye flour added to bread flour
makes a difficult dough, but a wonderful tasting bread. There is
at least one recipe for that combination in "World Sourdoughs
From Antiquity" by Dr Woods.

Regards,

Charles


--
Charles Perry
Reply to:

** A balanced diet is a cookie in each hand **

On Wed, 23 Feb 2005 17:34:07 GMT, Charles Perry
> wrote:

>
>
>gw wrote:
>>
>> and he discusses Renville Duram wheat.
>>
>IIRC he was talking about wheat that kept the flavor of Durham

Howdy,

It's "Durum."

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth wrote:
>
> It's "Durum."
>

I often misspell my own name when signing things. It is a
talent.

I claim poetic license or , in this case, it is certainly not my
fault that whoever named this wheat did it wrong.

Regards,

Charles
Charles Perry
Reply to:

** A balanced diet is a cookie in each hand **

On Wed, 23 Feb 2005 19:15:29 GMT, Charles Perry
> wrote:

>I claim poetic license or , in this case, it is certainly not my
>fault that whoever named this wheat did it wrong.

Hi Charles,

We can agree on that. I am from a town called "Durham."

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

"Kenneth" > wrote in message
...
> On Wed, 23 Feb 2005 19:15:29 GMT, Charles Perry
> > wrote:
>
>
> We can agree on that. I am from a town called "Durham."
>
And we won't go into the pronunciation of this one:-)
Graham

"Charles Perry" > wrote in message =
...

> I claim poetic license or , in this case, it is certainly not my
> fault that whoever named this (Durham) wheat did it wrong.

Not to worry!. There was a similar problem with the naming of
nucular weapons.

whoops!
gw

gw wrote:
>
> and he discusses Renville Duram wheat.
>
Well, contrary to what I may have implied earlier, Renville wheat
is still being grown. It shows up here in a 2004 table of Durum
wheat varities:
http://www.ext.nodak.edu/extpubs/pla...ins/a1067w.htm

The Dr Elias mentioned by Woods is listed as a Wheat breeder at
NDSU. Let us know if you pursue the wheat and find a source.
Actually, one of the tables shows a variety with better gluten
performance than Renville. If I read it correctly.

Regards,

Charles

--
Charles Perry
Reply to:

** A balanced diet is a cookie in each hand **

I will try the link--thanks!
gw