OH04-264-58 is a soft wheat with very strong gluten developed at The Ohio State University's Ohio Agricultural Research and Development Center. Current analyses indicate that the gluten strength of OH04-264-58 is similar to that of Pioneer 25R26 and shows stability in multiple environments. Its gluten strength is derived in part from the Bx7oe allele at the Glu-B1 locus. This allele produces over expression of the high molecular weight glutenins at that locus. OH04-264-54 has below average quality for cakes or cookies and is best suited for crackers. OH04-264-54 has short stature with good lodging resistance, tan chaff and awns. It has moderate resistance to Fusarium Head Blight, Powdery Mildew, and Stagonospora leaf and glume blotches.