Rudd said the team has made a conscious effort to breed for quality.

“At one time, Texas did not have a good reputation for quality wheat,” he said. “But TAM 111 is significantly better than the highly recognized TAM 107, and TAM 113 is better than TAM 111 for baking quality.

“This is a real positive step for us. Our goal is for millers to source or look to the Texas High Plains for the best quality wheat.”

TAM 113 is the latest of approximately 25 releases that have been developed by the AgriLife Research Center of Excellence wheat breeding program based in Amarillo and Vernon, Rudd said.

“Our research directly benefits the producers and the entire wheat industry, as well as the consumers,” he said, adding that an important part of the funding for the wheat breeding program is provided by the Texas Wheat Producers Board.

Over the years, the increased grain yield of more than 1 percent a year has meant that Texas has gone from producing an average of 23 bushels per acre with varieties like Scout 66 in the 1970s to producing an average of 31 bushels per acre with the newer varieties, Rudd said.

And for the consumer, that is the difference of putting an average of 1,679 loaves of bread on the table from one acre of wheat in the 1970s to 2,482 loaves of bread from each acre of wheat during the past decade, he said.