A new hard red winter wheat line developed by the University of Nebraska–Lincoln has earned national recognition for its milling and baking performance, adding another achievement to the university’s long-running small-grains breeding program.

The national Wheat Quality Council selected Nebraska wheat line NE20620 for the 2026 Miller’s Choice Award, a regional recognition given to wheat varieties demonstrating exceptional milling, mixing and baking qualities.

The award is based on blind evaluations conducted by multiple industry testers representing the Wheat Quality Council, a nonprofit organization that includes wheat breeders, producers, processors and bakers. About 25 wheat lines from public university breeding programs and private industry entries competed in the annual evaluation.

NE20620 stood out for combining strong agronomic performance with favorable end-use characteristics. According to the university, the line has demonstrated high yields and strong disease resistance in addition to strong performance in milling and baking tests.

The evaluation process includes milling the grain into flour and baking test loaves to assess characteristics such as loaf volume, shape, crumb structure and slice color. Results from the tests are compiled into rankings that are reviewed by milling and baking company representatives before final selections are made.

A second Nebraska hard red winter wheat line, NEB-148-42, also received recognition as one of the competition’s strong contenders.

The university is increasing seed stocks of NE20620 in preparation for an anticipated 2027 commercial release.

University officials said the wheat line’s performance reflects collaboration between plant breeders and grain quality researchers. The Department of Agronomy and Horticulture’s grain quality laboratory conducts extensive testing on milling, dough mixing and baking characteristics.

The quality testing team includes research manager Lan Xu and research technician Marc Walter, working under the supervision of Devin Rose, professor of food science and technology and professor of agronomy and horticulture.

The laboratory evaluates flour protein levels, dough properties, viscosity and dietary fiber content, while also studying performance in finished products including bread, noodles and tortillas.

Source: University of Nebraska-Lincoln, "Nebraska's small-grains program produces award-winning wheat for baking"