Soft red winter wheat is the main type of wheat produced in Illinois.  Soft wheat is  generally used for bakery products such as pastries, biscuits, crackers, cakes, cookies, pretzels, and in all purpose flour, due to its lower protein and gluten content.  Much of the wheat grown in Illinois is in the southern part of the state, where it is often used as a double crop, a cover crop or in crop rotations.

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