Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Review of Hard Winter Wheat Quality: 1989-1999 Crops

Authors
item Chung, Okkyung
item Ohm, Jae-Bom
item Caley, Margo
item Seabourn, Bradford
item Mc Cluskey, P - KANSAS STATE UNIVERSITY

Submitted to: Cereal Foods World
Publication Type: Abstract Only
Publication Acceptance Date: July 13, 2000
Publication Date: November 5, 2000
Citation: Chung, O.K., Ohm, J., Caley, M.S., Seabourn, B.W., Mc Cluskey, P.J. 2000. Review of hard winter wheat quality: 1989-1999 crops. Cereal Foods World. Abstract No. 121 in: 2000 AACC Annual Meeting Program Book. p.223. Meeting Abstract.

Interpretive Summary: To be presented at the 2000 American Association of Cereal Chemists (AACC) Annual Meeting, November 5-9, 2000, in Kansas City, MO.

Technical Abstract: We have reviewed quality parameters of hard winter wheats from 1989 to 1999 crop years using US Wheat Crop Reports by the U.S. Wheat Associates (USWA) and Wheat Quality Council (WQC) Crop Reports. The USWA reports were based on commercial wheats, whereas the WQC reports were based on new wheat lines either just released or near release. Hard red winter wheats showed increases in exports from 10.5 in 1989 to 14.3 million metric tons in 1999. Wheat protein content (PC) decreased from 13.4% in 1989 to 11.4% in 1999. Thousand kernel weight increased (26.5 g to 29.3 g), accompanied with increases in flour milling yield (70.9 to 72.5%). In spite of decreased PC, bread loaf volume (LV) was maintained (794 cc in 1989 to 809 cc in 1999). The LV per flour PC increased from 65.6 to 79.3 cc per unit % protein, indicating an improvement in protein quality during the last decade. The WQC samples showed increases in TKW and flour yield since 1995. The WQC samples also showed decreased PC but maintained LV with increased crumb characteristics and overall baking quality. Thus, protein quality, expressed as LV/PC and WA/PC, has increased due to efficient breeding efforts during the last decade.

Last Modified: 9/21/2014
Footer Content Back to Top of Page