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.
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.
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 2015 3 yr av 2015 3 yr av Test Weight (lb/bu) 59.3 61.2 58.3 60.9 Hectoliter Weight (kg/hl) 78.0 80.5 76.8 80.1 Grade 2SWH 1SWH 1WHCB 1WHCB Dockage (%) 0.6 0.4 0.8 0.5 Wheat Moisture (%) 8.9 9.3 8.0 8.9 Wheat Protein (%, 12% mb) 10.9 10.3 11.7 10.6 Wheat Ash (%, 14% mb) 1.41 1.33 1.39 1.29 1000 Kernel Weight (g, 14% mb) 30.8 35.0 25.7 33.2 Wheat Falling Number (seconds, 14% mb) 354 347 363 325 Flour Extraction (%) 72.6 76.0 70.8 76.0 Flour Ash (%, 14% mb) 0.50 0.49 0.49 0.50 Flour Wet Gluten (%, 14% mb) 26.0 24.1 28.1 26.0 Farinograph: Absorption (%, 14% mb) 54.2 53.9 53.6 52.7 Peak Time (minute) 3.3 2.2 2.0 1.6 Stability Time (minute) 3.1 2.9 1.3 1.5 Alveograph: L (mm) 97 112 65 90 W (10-4 joules) 118 99 53 52 (mmt) 4.94 5.55 0.25 0.33 1
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. 2015 and White Club Wheat Million Million Zone Metric Tons (mmt) Bushels North 1.42 52.2 Northeast 1.49 54.7 1.06 38.9 Southeast 0.57 20.9 Southwest 0.37 13.6 Northwest 0.03 1.1 Total 4.94 181.4 2 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.
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 59.8 0.4 8.2 323 1.36 28.5 32 10.9 1.22 MMT 1.46 MMT 8.5-9.4 2SWH 59.8 0.4 8.3 358 1.33 28.4 36 21.0 9.5-10.4 2SWH 59.8 0.4 8.4 356 1.40 31.1 33 22.4 10.5-12.0 2SWH 59.9 0.5 8.5 346 1.37 30.8 35 24.8 >12.0 3SWH 57.9 0.6 8.0 397 1.44 26.0 36 31.8 2015 Average 2SWH 59.2 0.5 8.3 364 1.39 29.0 35 25.5 2014 Average 1SWH 61.3 0.3 8.9 368 1.24 32.4 28 28.4 3 Year Average 1SWH 61.2 0.4 9.0 356 1.26 34.2 30 24.7 NORTHEAST 8.5-9.4 2SWH 59.7 0.7 9.2 348 1.32 34.1 25 19.8 9.5-10.4 2SWH 59.0 0.7 8.8 343 1.37 31.1 26 22.5 10.5-12.0 2SWH 58.8 0.7 8.8 350 1.40 30.1 29 25.4 >12.0 2SWH 58.1 0.8 8.4 363 1.49 28.6 32 29.8 2015 Average 2SWH 58.8 0.7 8.7 351 1.41 30.3 28 25.2 2014 Average 1SWH 61.0 0.2 9.1 345 1.30 34.5 28 24.1 3 Year Average 1SWH 61.3 0.3 9.3 342 1.32 35.0 30 23.1 CENTRAL <8.5 1SWH 60.1 0.8 8.6 305 1.34 31.8 33 15.7 1.04 MMT 0.57 MMT 8.5-9.4 2SWH 59.8 0.6 8.8 327 1.28 30.3 33 19.6 9.5-10.4 2SWH 59.4 0.6 8.4 331 1.32 30.1 33 22.6 10.5-12.0 2SWH 59.8 0.5 8.5 347 1.35 30.3 36 26.9 >12.0 2SWH 58.8 0.6 8.1 398 1.44 26.8 38 30.5 2015 Average 2SWH 59.5 0.6 8.5 348 1.35 29.5 35 24.0 2014 Average 1SWH 60.3 0.2 8.9 352 1.27 31.3 29 27.8 3 Year Average 1SWH 60.9 0.4 9.2 351 1.29 34.3 34 23.5 SOUTHEAST 8.5-9.4 2SWH 59.6 0.8 11.6 310 1.47 37.4 25 18.5 9.5-10.4 1SWH 61.0 0.6 11.0 335 1.56 37.1 31 20.2 10.5-12.0 1SWH 60.8 0.6 10.7 349 1.61 34.6 35 21.4 >12.0 3SWH 57.7 0.5 10.5 340 1.75 29.8 31 22.5 2015 Average 1SWH 60.6 0.6 10.9 338 1.58 35.8 32 20.6 2014 Average 1SWH 61.3 0.3 9.8 340 1.51 37.0 33 18.9 3 Year Average 1SWH 61.3 0.3 9.3 340 1.53 36.4 32 19.6 SOUTHWEST 8.5-9.4 1SWH 60.2 0.5 10.7 336 1.46 38.9 27 17.1 0.37 MMT Estimated 0.25 MMT 9.5-10.4 2SWH 59.0 0.9 10.6 342 1.46 35.8 28 21.8 10.5-12.0 1SWH 60.5 0.6 10.7 348 1.50 35.5 28 25.8 2015 Average 1SWH 59.8 0.7 10.7 342 1.47 36.7 28 21.6 2014 Average 1SWH 60.9 0.7 10.9 347 1.41 39.1 33 19.3 3 Year Average 1SWH 61.3 0.5 10.8 335 1.42 38.4 34 20.1 WHITE CLUB 2015 Average 1WHCB 58.3 0.8 8.0 363 1.39 25.7 37 19.7 WHEAT 2014 Average 1WHCB 61.7 0.2 8.7 336 1.25 31.1 33 15.2 3 Year Average 1WHCB 60.9 0.5 8.9 325 1.28 33.2 33 16.5 3
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 <8.5 72.1 0.38 6.7 92.7-2.5 7.8 13.6 326 515 1.22 MMT 8.5-9.4 73.3 0.39 7.9 92.5-2.5 8.0 19.6 383 601 9.5-10.4 73.4 0.33 8.7 92.5-2.4 7.7 23.7 377 597 10.5-12.0 73.7 0.43 9.7 92.4-2.3 7.8 26.0 384 587 >12.0 71.2 0.53 11.8 92.1-2.1 7.3 33.2 420 628 2015 Average 72.7 0.43 9.9 92.4-2.3 7.6 26.6 391 599 2014 Average 73.8 0.51 10.3 92.3-2.3 7.8 28.9 454 515 3 Year Average 75.3 0.48 9.4 92.0-2.4 7.8 24.7 394 489 NORTHEAST 8.5-9.4 73.3 0.51 7.8 92.5-2.4 7.8 20.9 337 552 1.46 MMT 9.5-10.4 72.2 0.47 8.5 92.3-2.5 8.2 23.9 367 523 10.5-12.0 76.6 0.50 9.7 92.1-2.3 7.5 23.2 410 591 >12.0 72.4 0.53 11.0 92.3-2.1 7.2 29.0 410 759 2015 Average 73.9 0.50 9.5 92.2-2.3 7.7 24.7 390 610 2014 Average 75.3 0.51 9.9 92.2-2.2 7.7 27.5 400 546 3 Year Average 76.7 0.48 9.3 91.9-2.3 7.8 23.6 367 506 CENTRAL <8.5 75.2 0.51 7.2 92.2-2.5 8.0 18.5 358 591 1.04 MMT 8.5-9.4 74.2 0.49 7.8 92.3-2.5 8.1 17.6 377 600 9.5-10.4 73.9 0.49 8.5 92.2-2.4 7.9 22.0 394 484 10.5-12.0 72.7 0.49 9.8 92.5-2.4 7.8 29.6 381 614 >12.0 73.3 0.50 12.0 92.1-2.2 7.2 37.0 488 663 2015 Average 73.7 0.49 9.4 92.3-2.4 7.7 25.9 407 596 2014 Average 73.7 0.53 10.2 92.1-2.4 8.4 29.8 387 568 3 Year Average 75.5 0.50 9.3 92.0-2.4 8.4 25.6 374 529 SOUTHEAST 8.5-9.4 77.7 0.53 8.2 92.3-2.4 7.6 23.6 322 418 0.57 MMT 9.5-10.4 77.6 0.55 8.6 92.3-2.4 7.6 29.2 363 471 10.5-12.0 76.1 0.54 9.6 92.1-2.3 7.8 31.2 396 438 >12.0 74.8 0.60 11.6 91.9-2.5 8.2 34.7 385 453 2015 Average 76.9 0.55 9.1 92.2-2.4 7.7 29.8 372 454 2014 Average 75.1 0.56 9.1 92.1-2.3 8.0 22.3 386 485 3 Year Average 76.1 0.54 9.1 92.1-2.4 8.1 24.2 372 451 SOUTHWEST 8.5-9.4 75.9 0.50 7.7 92.5-2.4 7.5 19.9 371 588 0.37 MMT 9.5-10.4 76.1 0.54 8.3 92.3-2.3 7.6 21.1 342 565 10.5-12.0 72.5 0.50 9.1 92.2-2.4 7.3 24.2 359 694 2015 Average 74.9 0.52 8.3 92.3-2.4 7.5 21.6 356 612 2014 Average 76.4 0.56 7.8 91.9-2.3 8.0 19.5 357 430 3 Year Average 76.4 0.53 8.1 91.9-2.3 7.8 19.5 348 450 WHITE CLUB 2015 Average 70.8 0.49 10.1 92.2-2.2 7.3 28.1 417 647 WHEAT 2014 Average 75.9 0.55 10.1 92.1-2.3 7.8 30.2 368 435 3 Year Average 76.0 0.50 9.5 91.8-2.3 7.6 26.0 359 424 Estimated 0.25 MMT 4
Solvent Retention Capacity (SRC) Wheat 50% 5% 5% Gluten Zone Protein Water Sucrose Lactic Acid Sodium Performance Range % % % Carbonate Index 12% mb % % NORTH CENTRAL <8.5 60 108 116 86 0.60 1.22 MMT 8.5-9.4 61 112 125 89 0.62 9.5-10.4 59 111 123 83 0.64 10.5-12.0 58 117 126 85 0.62 >12.0 61 120 143 86 0.69 2015 Average 60 116 130 85 0.65 2014 Average 58 116 120 83 0.60 NORTHEAST 8.5-9.4 57 100 104 83 0.57 1.46 MMT 9.5-10.4 55 98 113 80 0.63 10.5-12.0 57 104 116 82 0.62 >12.0 56 105 123 80 0.66 2015 Average 56 102 116 81 0.63 2014 Average 58 114 116 81 0.59 CENTRAL <8.5 55 95 91 79 0.52 1.04 MMT 8.5-9.4 55 98 106 83 0.59 9.5-10.4 58 103 111 83 0.60 10.5-12.0 58 103 119 80 0.65 >12.0 59 112 138 85 0.70 2015 Average 57 103 116 82 0.63 2014 Average 60 115 110 83 0.56 SOUTHEAST 8.5-9.4 57 99 93 81 0.52 0.57 MMT 9.5-10.4 57 97 90 80 0.51 10.5-12.0 57 98 90 80 0.51 >12.0 57 102 105 77 0.59 2015 Average 57 98 91 80 0.52 2014 Average 54 109 93 80 0.49 SOUTHWEST 8.5-9.4 57 100 112 80 0.62 0.37 MMT 9.5-10.4 57 101 113 80 0.62 10.5-12.0 60 110 126 82 0.66 2015 Average 58 103 117 80 0.63 2014 Average 60 107 96 84 0.51 WHITE CLUB 2015 Average 53 100 85 75 0.49 WHEAT 2014 Average 54 99 83 75 0.48 2013 Average 54 97 81 75 0.47 Estimated 0.25 MMT 5
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 <8.5 51.8 1.3 2.2 59 47 1.26 103 1.22 MMT 1.46 MMT 1.04 MMT 0.57 MMT 8.5-9.4 53.1 4.2 5.5 57 72 0.79 130 9.5-10.4 53.7 4.2 4.8 51 105 0.49 156 10.5-12.0 55.1 3.7 5.1 48 131 0.37 163 >12.0 55.2 4.8 5.4 48 166 0.29 204 2015 Average 54.5 4.1 5.0 50 128 0.45 169 2014 Average 55.5 3.4 4.0 44 123 0.40 124 3 Year Average 54.3 2.6 3.7 47 121 0.44 128 NORTHEAST 8.5-9.4 53.3 2.7 3.2 39 93 0.42 91 9.5-10.4 51.9 2.5 3.9 36 100 0.36 100 10.5-12.0 53.7 2.7 3.9 39 117 0.33 111 >12.0 54.3 3.8 4.2 35 142 0.25 124 2015 Average 53.2 2.9 3.9 37 116 0.33 109 2014 Average 55.0 2.9 3.3 39 115 0.36 100 3 Year Average 53.5 2.2 3.0 38 122 0.33 99 CENTRAL <8.5 51.2 1.2 1.5 33 58 0.57 57 8.5-9.4 51.5 2.2 2.6 39 54 0.72 71 9.5-10.4 52.3 2.2 2.7 36 70 0.51 77 10.5-12.0 54.4 2.4 3.0 40 76 0.53 93 >12.0 56.6 3.5 4.0 42 167 0.25 144 2015 Average 53.5 2.5 2.9 39 91 0.51 94 2014 Average 54.5 2.4 2.4 36 111 0.34 88 3 Year Average 54.1 2.0 2.4 39 106 0.41 88 SOUTHEAST 8.5-9.4 53.0 2.3 3.1 36 61 0.59 59 9.5-10.4 54.1 2.2 3.0 39 65 0.60 64 10.5-12.0 55.5 2.2 2.8 36 68 0.53 60 >12.0 55.3 2.2 2.4 33 123 0.27 77 2015 Average 54.6 2.2 2.9 37 70 0.55 63 2014 Average 54.6 1.7 2.3 38 72 0.54 69 3 Year Average 53.7 1.7 2.1 34 89 0.40 63 SOUTHWEST 8.5-9.4 52.9 2.4 4.1 43 87 0.49 102 0.37 MMT 8 9.5-10.4 52.6 1.5 3.2 42 83 0.51 99 10.5-12.0 53.4 3.2 4.1 47 99 0.47 129 2015 Average 53.0 2.3 3.8 44 89 0.49 109 2014 Average 54.5 1.6 2.5 46 64 0.72 78 3 Year Average 53.6 1.7 2.7 43 89 0.56 89 WHITE CLUB 2015 Average 53.6 2.0 1.3 31 65 0.48 53 WHEAT 2014 Average 53.8 1.8 1.1 28 82 0.34 48 Estimated 0.25 MMT 3 Year Average 52.7 1.6 1.5 29 90 0.32 52 6
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 <8.5 9.3 11.6 7.0 1332 56 2.00 68 8.5-9.4 8.8 11.0 4.0 1269 41 1.98 67 9.5-10.4 8.9 10.5 2.5 1252 44 2.09 68 1.22 MMT 10.5-12.0 8.7 10.2 1.5 1210 38 2.45 70 >12.0 8.5 8.9 1.0 1220 35 2.52 72 2015 Average 8.7 10.0 2.0 1233 39 2.34 70 2014 Average 8.4 9.0 2.2 1153 37 2.65 68 3 Year Average 8.5 9.4 2.9 1195 45 2.24 67 NORTHEAST 8.5-9.4 9.0 10.6 5.5 1319 49 2.09 65 1.46 MMT 9.5-10.4 10.5-12.0 >12.0 8.9 8.5 8.4 10.5 10.0 9.3 5.5 2.5 1.0 1280 1263 1244 38 44 38 2.21 2.40 2.49 67 67 69 2015 Average 8.6 10.0 3.3 1268 41 2.34 67 2014 Average 8.3 8.8 2.7 1200 46 2.50 70 3 Year Average 8.6 9.7 3.3 1218 48 2.19 69 CENTRAL <8.5 8.9 11.2 5.5 1291 46 2.09 68 1.04 MMT 8.5-9.4 9.5-10.4 10.5-12.0 8.9 8.7 8.5 11.2 10.2 9.1 6.0 4.0 3.5 1332 1256 1312 49 44 46 2.17 2.22 2.40 67 68 63 >12.0 8.3 8.9 0.5 1238 42 2.65 67 2015 Average 8.6 10.0 3.7 1286 45 2.34 67 2014 Average 8.3 9.0 2.4 1142 35 2.43 67 3 Year Average 8.5 9.3 3.1 1186 44 2.14 67 SOUTHEAST 8.5-9.4 8.9 9.9 6.5 1282 44 2.23 67 9.5-10.4 8.8 9.7 4.0 1275 52 2.22 66 10.5-12.0 8.7 8.9 3.5 1301 52 2.26 63 0.57 MMT >12.0 8.5 9.0 0.5 1260 42 2.63 66 2015 Average 8.7 9.4 3.8 1283 51 2.26 65 2014 Average 8.5 9.3 3.3 1190 46 2.29 63 3 Year Average 8.7 9.7 3.9 1219 49 2.10 65 SOUTHWEST 8.5-9.4 9.0 10.0 7.0 1264 52 2.23 67 0.37 MMT 9.5-10.4 10.5-12.0 2015 Average 8.6 8.6 8.7 9.6 8.8 9.5 5.5 4.0 5.5 1266 1260 1264 45 45 47 2.32 2.64 2.39 67 69 67 2014 Average 8.5 8.8 3.1 1196 51 2.09 64 3 Year Average 8.6 9.2 3.6 1211 51 1.95 66 WHITE CLUB 2015 Average 8.8 11.0 3.5 1267 39 2.39 66 WHEAT 2014 Average 8.8 10.2 4.0 1192 44 2.68 65 Estimated 3 Year Average 8.9 11.1 4.5 1216 49 2.37 66 6 0.25 MMT 7 9
Farinograph 5 PNW Wheat Farinograph Stability Yearly Average by Zone 4 < 8.5% Wheat Protein Range minutes 3 2 1 0 North Northeast Southeast Southwest 2013 2014 2015 Wheat Protein Range 5 PNW Wheat Farinograph Stability by Protein Content and Zone, 2015 4 3 2 9.5-10.4 Wheat Protein Range minutes 1 0 <8.5% <8.5% North Northeast Southeast Southwest Wheat Protein Range Wheat Protein Range White Club Wheat 8
Alveograph 250 PNW Wheat Alveograph W Value Yearly Average by Zone 200 < 8.5% Wheat Protein Range 10-4 joules 150 100 50 0 North Northeast Southeast Southwest 2013 2014 2015 Wheat Protein Range 250 PNW Wheat Alveograph W Value by Protein Content and Zone, 2015 200 150 9.5-10.4 Wheat Protein Range 10-4 joules 100 50 0 <8.5% <8.5% <8.5% North Northeast Southeast Southwest Wheat Protein Range Wheat Protein Range White Club Wheat 9
Amylograph 700 PNW Wheat Amylograph Peak Viscosity 3 Year Averages by Zone 600 North Zone BU 500 400 300 200 North Northeast Southeast Southwest 2013 2014 2015 PNW Wheat Amylograph Peak Viscosity by Protein Content and Zone, 2015 700 Northeast Zone 600 500 10-4 joules 400 300 200 <8.5% - <8.5% < North Northeast Southeast Southwest Zone Southeast Zone Southwest Zone White Club Wheat 10
Sponge Cake North Zone 1280 PNW Wheat Sponge Cake Volume Yearly Average by Zone cubic centimeters (cc) 1240 1200 1160 1120 1080 2013 2014 2015 Northeast Zone 1040 1320 1280 North Northeast Southeast Southwest PNW Wheat Sponge Cake Volume by Zone and Protein Content, 2015 Zone cubic centimeters (cc) 1240 1200 1160 1120 1080 North Northeast Southeast Southwest 1040 <8.5% Southeast Zone Southwest Zone White Club Wheat 11
Chinese Southern Type Steamed Bread North Zone 3.0 PNW Wheat Steamed Bread Specific Volume Yearly Average by Zone cubic centimeters/g 2.5 2.0 1.5 1.0.5 2013 2014 2015 Northeast Zone 0 North Northeast Southeast Southwest PNW Wheat Steamed Bread Specific Volume by Zone and Protein Content, 2015 3.0 2.5 North Zone cubic centimeters/g 2.0 1.5 1.0.5 Northeast Southeast Southwest 0 <8.5% Southeast Zone Southwest Zone White Club Wheat 12
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. 2015 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
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: www.idahowheat.org www.wagrain.o rg www.owgl.org www.uswheat.org www.wmcinc.org 1200 NW Naito Parkway, Suite 230 Portland, Oregon 97209 USA PHONE + 1.503.295.0823 EMAIL info@wmcinc.org