Location: Wheat Health, Genetics, and Quality ResearchTitle: Quality characteristics of U.S. soft white and club wheat
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 1/12/2018
Publication Date: N/A
Technical Abstract: U.S. soft white wheat from the Pacific Northwest states of Washington, Oregon and Idaho is a premium quality, versatile soft wheat. Soft White wheat (SWW) is comprised of winter and spring-sown varieties; spike morphology further delineates the class into ‘common’ (lax) and club sub-classes. The region produces approximately 5.5 mt annually. The majority is available for export. Typical quality characteristics are high test weight (80.9 kg/hL), moderate protein (10.5%), high break and straight-grade flour yields with low ash (42.6%, 64.6%, 0.33%) (modified Quadrumat Senior). Gluten strength varies from weak to moderately strong (Farinograph development time 1.2-1.9 min, stability 0.9-12.9 min). Club wheat, however is bred to have very weak and extensible gluten (Farinograph development time 0.7 min, stability 0.5 min). Key quality criteria include low Water (50.7-60.1%, mean 53.9%), Sucrose (84.2-104.6%, mean 92.6%), and Na carbonate (59.6-73.4%, mean 63.9%) Solvent Retention Capacities (SRC), with variable Lactic Acid SRC (68.9-133.1%, mean 104.2%). Breeding line selection criteria emphasize AACCI cookie diameter and sponge cake volume. Further, breeding lines are selected for low PPO via L-DOPA assay. Lastly, although most varieties have ‘normal’ levels of starch amylose, some carry the 4A null with reduced amylose content. Pacific Northwest soft white wheat is a versatile, premium quality soft wheat.