AbstractHilliard (Reg. no. CV1163, PI 676271), a soft red winter (SRW) wheat (Triticum aestivum L.) developed and tested as VA11W108 by the Virginia Agricultural Experiment Station, was released in March 2015. Hilliard was derived from the cross 25R47/Jamestown. Hilliard is widely adapted, from Texas to Ontario, Canada, and provides producers with a midseason, medium height, awned, semidwarf (Rht2) cultivar that has very high yield potential, good straw strength, and intermediate grain volume weight and quality. It expresses moderate to high levels of resistance to most diseases prevalent in the eastern United States and Ontario. In the 20162018 USDAARS Uniform SRW Wheat nurseries, Hilliard ranked first in grain yield in the southern nursery across all 3 yr (5,1475,758kg ha1). In the uniform eastern nursery, it ranked first for grain yield in 2016 (6,159kg ha1) and 2017 (5,633kg ha1) and second in 2018 (5,515kg ha1). Grain volume weights of Hilliard were similar to overall trial averages in the uniform southern (73.475.2kg hl1) and eastern (7075.8kg hl1) nurseries. Hilliard has soft grain texture with flour softness equivalent values varying from 58.1 to 61.7g 100g1. Straight grade flour yields on a Quadrumat Senior mill varied from 66.8 to 68.4g kg1. Flour protein concentration varied from 7.0 to 9.1g 100g1 and gluten strength from 108 to 128g 100g1, as measured by lactic acid solvent retention capacity. Cookie spread diameter varied from 18.3 to 18.6cm.
