U.S. Pacific Northwest Soft White Wheat Quality Report

Transcription

1 2015 Harvest U.S. Pacific Northwest Wheat Quality Report This project is funded by the Idaho Wheat Commission, Oregon Wheat Commission, Washington Grain Commission, U.S. Wheat Associates, and Wheat Marketing Center, Inc.

2 Executive Summary Dry growing conditions prevailed over much of the Pacific Northwest soft white and white club wheat growing area. As a result, test weights were lower than last year and the three-year averages; and wheat protein contents were high in some production zones. Falling number results indicated a sound crop with little or no sprout damage. Wheat milling produced flours with lower ash contents than last year. Dough testing instruments indicated typically weak gluten strength for soft white and white club wheat. Both sugar-snap cookie spread factor and sponge cake volume were larger than last year, while the Chinese southern-type steamed bread specific volume averages were CONTENTS Introduction 1 Wheat Area Summary Wheat Samples Weather Wheat Zones Wheat Quality 3 Flour Quality 4 Solvent Retention Capacity 5 Physical Dough Properties 6 Finished Products 7 Farinograph 8 Alveograph 9 Amylograph 10 Sponge Cake 11 Steamed Bread 12 Summary 13 larger than the three-year averages in all production zones.

3 Pacific Northwest Wheat U.S. soft white wheat is grown in the Pacific Northwest, which includes the states of Idaho, Oregon, and Washington. Washington Oregon Idaho Pacific Northwest soft white wheat is known for its white bran, low moisture content, and weak dough strength characteristics. Consequently, soft white wheat is well suited for products such as cakes, pastries, cookies, crackers, pancakes, snack foods, flat breads, and Chinese southern-type steamed breads. The soft white wheat class includes the subclasses of white club wheat and western white wheat. White club wheat has very weak gluten characteristics. Western white wheat is a blend of the white club wheat subclass and soft white wheat. The amount of white club wheat in western white wheat ranges from 10 to 90 percent. The minimum percentage of white club wheat in western white wheat is 10 percent and any higher amounts are contract specifications that are negotiated between buyer and seller (typically 10-30%). and White Club Wheat Summary SOFT WHITE WHITE CLUB yr av yr av Test Weight (lb/bu) Hectoliter Weight (kg/hl) Grade 2SWH 1SWH 1WHCB 1WHCB Dockage (%) Wheat Moisture (%) Wheat Protein (%, 12% mb) Wheat Ash (%, 14% mb) Kernel Weight (g, 14% mb) Wheat Falling Number (seconds, 14% mb) Flour Extraction (%) Flour Ash (%, 14% mb) Flour Wet Gluten (%, 14% mb) Farinograph: Absorption (%, 14% mb) Peak Time (minute) Stability Time (minute) Alveograph: L (mm) W (10-4 joules) (mmt)

4 Whatcom Skagit Okanogan Ferry Stevens Pend Oreille Boundary Bonner Snohomish Clallam Chelan Jefferson Douglas Kootenai Spokane King Lincoln North Grays Mason Harbor Benewah Grant Shoshone Kittitas Pierce Adams Whitman Thurston Latah Clearwater Northwest Pacific Lewis Franklin Garfield Yakima Nez Perce Columbia Wahkiakum Lewis Cowlitz Benton Northeast Asotin Skamania Walla Walla Clatsop Columbia Klickitat Idaho Clark Umatilla Tillamook Hood Wallowa Washington Multnomah River Sherman Morrow Gilliam Yamhill Union Clackamas Wasco Lemhi Marion Adams Polk Valley Baker Wheeler Lincoln Jefferson Grant Linn Benton Washington Clark Custer Fremont Crook Payette Boise Lane Deschutes Gem Jefferson Madison Teton Canyon Butte Southwest Bonneville Ada Camas Blaine Malheur Elmore Southeast Coos Douglas Bingham Lake Harney Gooding Lincoln Caribou Minidoka Jerome Power Bannock Josephine Jackson Klamath Owyhee Bear Twin Falls Cassia Curry Lake Oneida Franklin Wheat Samples At harvest, wheat samples were collected from a number of sources, including state and private grain inspection agencies and commercial wheat handling operations. Sample collection was based on wheat production in each location. For the 2015 harvest, Wheat Marketing Center received and tested 448 soft white wheat and 111 white club wheat samples from the states of Idaho, Oregon, and Washington. Federal Grain Inspection Service (FGIS) graded each sample. Wheat Marketing Center conducted wheat, flour, dough, and finished product tests on composites based on Photos by Roy Chung production zones and protein levels. The major soft white wheat varieties were ORCF- 102, SY Ovation, Otto, WB 528, Xerpha, Diva, and Louise. The major club wheat variety was Bruehl and White Club Wheat Million Million Zone Metric Tons (mmt) Bushels North Northeast Southeast Southwest Northwest Total Weather The Pacific Northwest had limited to adequate soil moisture at planting. Most of the wheat production area received short to adequate rainfall during the late winter and early spring. Generally dry and warm By production zone; wheat production estimates courtesy of Washington Grain Commission weather conditions were reported in the later spring. Thunderstorms occurred in early summer in some areas, but not in others leading to high yields in localized areas. Sustained high temperatures in the 90s and even over 100 degrees Fahrenheit ( 0 F) affected the crop leading to lower test weights and higher proteins in many locations.

5 Wheat Quality Wheat Grade Test Dockage Whole Falling Ash Thousand SKCS Whole Zone Protein Weight % Kernel Number 14% mb Kernel Kernel Meal Wet Range lb/bu Moisture 14% mb % Weight Hardness Gluten 12% mb % seconds 14% mb Index 14% mb % g % NORTH CENTRAL <8.5 2SWH MMT 1.46 MMT SWH SWH SWH >12.0 3SWH Average 2SWH Average 1SWH Year Average 1SWH NORTHEAST SWH SWH SWH >12.0 2SWH Average 2SWH Average 1SWH Year Average 1SWH CENTRAL <8.5 1SWH MMT 0.57 MMT SWH SWH SWH >12.0 2SWH Average 2SWH Average 1SWH Year Average 1SWH SOUTHEAST SWH SWH SWH >12.0 3SWH Average 1SWH Average 1SWH Year Average 1SWH SOUTHWEST SWH MMT Estimated 0.25 MMT SWH SWH Average 1SWH Average 1SWH Year Average 1SWH WHITE CLUB 2015 Average 1WHCB WHEAT 2014 Average 1WHCB Year Average 1WHCB

6 Flour Quality Wheat Flour Flour Flour Wet Falling Amylograph Zone Protein Yield Ash Protein Flour Color Gluten Number Peak Range % 14% mb 14% mb 14% mb 14% mb Viscosity 12% mb % % L* a* b* % seconds BU % NORTH CENTRAL < MMT > Average Average Year Average NORTHEAST MMT > Average Average Year Average CENTRAL < MMT > Average Average Year Average SOUTHEAST MMT > Average Average Year Average SOUTHWEST MMT Average Average Year Average WHITE CLUB 2015 Average WHEAT 2014 Average Year Average Estimated 0.25 MMT 4

7 Solvent Retention Capacity (SRC) Wheat 50% 5% 5% Gluten Zone Protein Water Sucrose Lactic Acid Sodium Performance Range % % % Carbonate Index 12% mb % % NORTH CENTRAL < MMT > Average Average NORTHEAST MMT > Average Average CENTRAL < MMT > Average Average SOUTHEAST MMT > Average Average SOUTHWEST MMT Average Average WHITE CLUB 2015 Average WHEAT 2014 Average Average Estimated 0.25 MMT 5

8 Physical Dough Properties Wheat Farinograph Alveograph Zone Protein Absorption Peak Stability P L P/L W Range 14% mb Time minutes mm mm 10 4 joules 12% mb % minutes NORTH CENTRAL < MMT 1.46 MMT 1.04 MMT 0.57 MMT > Average Average Year Average NORTHEAST > Average Average Year Average CENTRAL < > Average Average Year Average SOUTHEAST > Average Average Year Average SOUTHWEST MMT Average Average Year Average WHITE CLUB 2015 Average WHEAT 2014 Average Estimated 0.25 MMT 3 Year Average

9 Finished Products Chinese Southern Type Sugar Snap Cookie Sponge Cake Steamed Bread Wheat Total Specific Total Zone Protein Spread Top Grain Volume Score Volume Score Range Spread Factor Score cc Control cc/g Control 12% mb cm spread/ is 56 is 70 height NORTH CENTRAL < MMT > Average Average Year Average NORTHEAST MMT > Average Average Year Average CENTRAL < MMT > Average Average Year Average SOUTHEAST MMT > Average Average Year Average SOUTHWEST MMT Average Average Year Average WHITE CLUB 2015 Average WHEAT 2014 Average Estimated 3 Year Average MMT 7 9

10 Farinograph 5 PNW Wheat Farinograph Stability Yearly Average by Zone 4 < 8.5% Wheat Protein Range minutes North Northeast Southeast Southwest Wheat Protein Range 5 PNW Wheat Farinograph Stability by Protein Content and Zone, Wheat Protein Range minutes 1 0 <8.5% <8.5% North Northeast Southeast Southwest Wheat Protein Range Wheat Protein Range White Club Wheat 8

11 Alveograph 250 PNW Wheat Alveograph W Value Yearly Average by Zone 200 < 8.5% Wheat Protein Range 10-4 joules North Northeast Southeast Southwest Wheat Protein Range 250 PNW Wheat Alveograph W Value by Protein Content and Zone, Wheat Protein Range 10-4 joules <8.5% <8.5% <8.5% North Northeast Southeast Southwest Wheat Protein Range Wheat Protein Range White Club Wheat 9

12 Amylograph 700 PNW Wheat Amylograph Peak Viscosity 3 Year Averages by Zone 600 North Zone BU North Northeast Southeast Southwest PNW Wheat Amylograph Peak Viscosity by Protein Content and Zone, Northeast Zone joules <8.5% - <8.5% < North Northeast Southeast Southwest Zone Southeast Zone Southwest Zone White Club Wheat 10

13 Sponge Cake North Zone 1280 PNW Wheat Sponge Cake Volume Yearly Average by Zone cubic centimeters (cc) Northeast Zone North Northeast Southeast Southwest PNW Wheat Sponge Cake Volume by Zone and Protein Content, 2015 Zone cubic centimeters (cc) North Northeast Southeast Southwest 1040 <8.5% Southeast Zone Southwest Zone White Club Wheat 11

14 Chinese Southern Type Steamed Bread North Zone 3.0 PNW Wheat Steamed Bread Specific Volume Yearly Average by Zone cubic centimeters/g Northeast Zone 0 North Northeast Southeast Southwest PNW Wheat Steamed Bread Specific Volume by Zone and Protein Content, North Zone cubic centimeters/g Northeast Southeast Southwest 0 <8.5% Southeast Zone Southwest Zone White Club Wheat 12

15 Summary These results were from composite samples of the Pacific Solvent Retention Capacity (SRC) Northwest soft white wheat and white club wheat harvest. North production zone wheat composite sample Soft white wheat composite samples were prepared by production zone and protein levels, and all white club wheat SRC, and sodium carbonate-src values than composites had higher average water-src, sucrose-src, lactic acidsamples received were made into one composite sample. in other production zones. Gluten Performance Index These composite samples were analyzed for wheat quality, (GPI) indicates gluten strength using lactic acid-, sucrose-, flour quality, solvent retention capacity, physical dough and sodium carbonate-src values. North Zone properties, and finished product characteristics. Harvest had the highest and Southeast Zone had the lowest information is summarized as follows: average GPI values. Club wheat composite had similar SRC and GPI values to 2014 harvest and 2013 harvest. Wheat Quality Wheat data indicated average test weights were just under Physical Dough Properties 60 pounds per bushel (lbs/bu) at most protein levels in all Physical dough property tests indicated generally lower production zones. Dockage levels were higher than the average water absorption values and generally weaker three-year averages in all production zones. Low wheat gluten strength, as measured by the farinograph, in moisture at less than 10 percent prevailed in the major samples with lower protein content in each production wheat producing zones of North, Northeast, and zone. Longer dough extensibility, as shown by alveograph. Average falling number values in all protein levels L values, was observed in samples with higher protein in all production zones were greater than 300 seconds. content. White club wheat had weaker gluten strength Average wheat ash contents were higher than the threeyear averages in all production zones. Thousand kernel alveograph W values harvest white club had similar than soft white wheat samples, as indicated by much lower weights were lighter than last year and the three-year alveograph W value to the three-year average even though averages. SKCS kernel hardness indexes were similar to flour protein was higher. the three-year averages in all production zones. Whole meal wet gluten contents were slightly higher than the Finished Products three-year averages in all production zones. Within each production zone, lower protein soft white samples made better sugar snap cookies as measured by Flour Quality spread factor and top grain score. Average sponge cake Average flour yields were less than the three-year averages in North, Northeast,, and Southwest averages in all production zones. Steamed bread specific volumes were larger than last year and the three-year production zones. White club wheat had much lower flour volumes generally increased with increasing protein yield than last year and the three-year average, probably content within each production zone. Steamed bread due to lower thousand kernel weight. Average flour ash specific volume averages were lower than last year in contents were lower than last year in all production zones. North, Northeast,, and Southeast Flour color was similar to last year and the three-year production zones, but higher than the three-year averages averages. Flour quality parameters indicated higher wet for all production zones. White club composite had gluten contents in samples with higher protein content. a larger cookie spread factor than last year and similar Flour falling number values were greater than 300 seconds to the three-year average; larger sponge cake volume at all protein ranges in all production zones. Amylograph than last year and the three-year average; and a smaller peak viscosities above 450 BU were present in all protein steamed bread specific volume than last year, but similar ranges in samples from North, Northeast,, to the three-year average. and Southwest production zones. White club composite had an amylograph peak viscosity of 647 BU, much higher than last year and the three-year average. 13

16 Wheat Marketing Center thanks many individuals and organizations which helped collect and send in samples for the 2015 Annual Pacific Northwest Crop Quality Survey and also recognizes and thanks the project s funding partners: rg NW Naito Parkway, Suite 230 Portland, Oregon USA PHONE info@wmcinc.org