Grain Craft Thresher Seed Days Fort Hall, ID
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General Questions What is the primary ingredient in bakery products? Are all types of wheat and wheat flour the same? How many different types of wheat or wheat flour exist? How do these differences affect milling and end-use quality?
Hard Wheat End Products HWW Protein (12.0%) Moderate Gluten Pan Bread Flour Tortilla s Thin Crust Pizza Whole Wheat HRW
DNS End Products DNS Protein (14.0%) Strong Gluten Whole Wheat Bagels Thick Crust Pizza
Important Characteristics How do you determine what to plant? What characteristics are important to Growers? Grain Yield Grain Protein Disease or Pest Concerns Input Costs $$$$ What characteristics are important to Millers? Flour Yield Flour Protein Protein (End-use) Quality Quality Consistency $$$$
Kernel composition Where s the Flour? Endosperm 83% Protein, Carboyhydrate (Starch) Bran Layers 14% Protein, Fiber, Minerals Germ 3% Protein, Fat (Lipids)
What is Quality? Milling Quality Efficient separation of Bran from Endosperm. High % of flour produced per unit of wheat. End-Use Quality (Protein) Ability to produce ACCEPTABLE finished product. Ability to produce CONSISTENT finished product.
Protein Quality Gluten All Protein is NOT Created Equal Protein Quantity and Quality are both influenced by many factors, including genetics (Variety) and growing conditions (Environment & Fertility). Hot/Dry = Increased Protein and Quality. Reduced Yields. Cool/Wet = Decreased Protein and Quality. Increase Yields.
Protein Quality Gluten Gliadin sticky, tacky and extensible Glutenin rubbery, cohesive and elastic Gluten Extensible but elastic. Allows a formed network to trap the gas produced from fermentation of the starches and sugars.
Moisture, Protein, Ash content Farinograph Bake Tests
Farinograph Terms Water Absorption The percentage of water required to completely hydrate a flour. To a baker, a change in farinograph absorption may indicate potential change to water in the bake formula. Peak Time The amount of time required during mixing to completely develop the gluten in a dough. Mixing Tolerance Index (MTI) Reflects a dough s tolerance to mixing. A lower MTI would produce a flatter farinograph curve; indicating a stronger flour. Stability The total time a dough can be mixed before showing weakness and overmixing.
Farinograph Comparison 12.0% Content Weak Gluten Peak 4.5 MTI 60 Stability 6.5 12.0% Content Strong Gluten Peak 8.0 MTI 15 Stability 18.0 Both samples were Hard White at 12.0% protein content; different genotype (variety). Farinograph = very different protein quality.
Goal: consistent supply of quality wheat Grain Craft uses more than 100 million bushels per year. Wheat Quality is controlled largely by two components Genotype and Environment. Genotype being the class and variety, Environment being growing conditions such as irrigated vs. dryland production. This G X E interaction is the primary source of variability in the quality of the wheat crop. While we can t control the Environment (Mother Nature), we can influence the varieties that are produced.
Grain Craft Preferred Varieties Grain Craft is dedicated to working closely with both Private and Public Wheat Breeding companies to identify specific wheat varieties that deliver the quality and consistency our customers desire. A Grain Craft Preferred variety list will allow us to share with seed companies and wheat producers those varieties that meet our end-product quality needs; even during years that may have significant Environmental effects.
Grain Craft Preferred Varieties Idaho Hard Red Winter Whetstone Yellowstone marginal under irrigation. Norwest 553 cold intolerant. LCS Jet Hard White Winter UI Silver when grown under dryland. Hard Red Spring Cabernet Bullseye SY Coho WB 9668 WB 9411 Kelse Hard White Spring Dayn Paloma SY Teton WB 7589 UI Platinum Soft White Winter SY Ovation WB 456 Brundage
Test plots and quality evaluation Relationships with various wheat breeding programs allows us to test and evaluate many new potential variety releases.
Wheat quality council participation Pacific Northwest Wheat Quality Council * Serving the Needs of the Wheat Industry A coordinated effort by breeders, producers & processors to improve wheat & flour quality. Our Mission is to advocate the development of new wheat varieties that improve the value of wheat to all parties in the U.S. supply chain.
Working Together For Success Breeding Programs - Critical to include milling and baking quality as selection criteria, in addition to grain yield and protein content. Flour Millers Promote varieties that provide optimal returns to growers in terms of yield and protein content. Goal to have several varieties within each class that have good combination of Agronomics and Mill/Bake Quality.
Grain Craft Questions Victor Nieto vnieto@graincraft.com