u.s. pacific northwest · weather the pacific northwest . had limited to adequate soil moisture at...
TRANSCRIPT
This project is funded by the Idaho Wheat Commission, Oregon Wheat Commission, Washington Grain Commission, U.S. Wheat Associates, and Wheat Marketing Center, Inc.
2015 HarvestU.S. Pacific NorthwestSoft White Wheat Quality Report
CONTENTS
Introduction 1 Wheat Production Area Summary Wheat Samples Weather Wheat Production ZonesWheat Quality 3Flour Quality 4Solvent Retention Capacity 5Physical Dough Properties 6Finished Products 7Farinograph 8Alveograph 9Amylograph 10Sponge Cake 11Steamed Bread 12Summary 13
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 produc-
tion 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
larger than the three-year averages in all production zones.
Executive Summary
1
CONTENTS
Introduction 1 Wheat Production Area Summary Wheat Samples Weather Wheat Production ZonesWheat Quality 3Flour Quality 4Solvent Retention Capacity 5Physical Dough Properties 6Finished Products 7Farinograph 8Alveograph 9Amylograph 10Sponge Cake 11Steamed Bread 12Summary 13
Soft White and White Club Wheat Summary
Pacific Northwest
Wheat Production
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 in-
cludes 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%).
U.S. soft white wheat is grown in the Pacific
Northwest, which includes the states of
Idaho, Oregon, and Washington.
Washington
Oregon Idaho
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
Production (mmt) 4.94 5.55 0.25 0.33
SOFT WHITE WHITE CLUB 2015 3 yr av 2015 3 yr av
1
2
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 produc-
tion 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
Lake
Idaho
Harney
Malheur
Owyhee
Lane
Grant
Custer
Klamath
Lemhi
Valley
Douglas
Yakima
Baker
Linn
Okanogan
Grant
Crook
King
Elmore
Ferry
Chelan
Blaine
Lewis
Butte
Umatilla
Cassia
Wallowa
Wasco
Union
Clark
Jackson
Boise
Kittitas
Stevens
Lincoln
Coos
Curry
Deschutes
Skagit
Adams
Morrow
Ada
Bonner
Shoshone
Pierce Whitman
Benton
Clallam
Bingham
Klickitat
Clearwater
Power
Whatcom
Caribou
Fremont
Douglas
Wheeler
Spokane
Adams
Twin Falls
Latah
Jefferson
Jefferson
Snohomish
Bonneville
Gilliam
Marion
Skamania
Clackamas
Oneida
Polk
Lincoln
Cowlitz
Josephine
Camas
Franklin
Kootenai
Grays
HarborMason
Pacific
Lincoln
Boundary
Bannock
Clark
Washington
Gem
Jefferson
Tillamook
Walla Walla
Clatsop
Bear
Lake
Asotin
Yamhill
Benton
Columbia
GarfieldNez Perce
Gooding
Benewah
Lewis
Franklin
Teton
Thurston
Jerome
Canyon
Columbia
Madison
Payette
Pend
Oreille
Sherman
Minidoka
Washington
Hood
RiverMultnomah
Wahkiakum
Southeast
NorthCentral
Central
Southwest
NortheastNorthwest
Million Million Production Zone Metric Tons (mmt) Bushels
North Central 1.42 52.2
Northeast 1.49 54.7
Central 1.06 38.9
Southeast 0.57 20.9
Southwest 0.37 13.6
Northwest 0.03 1.1
Total 4.94 181.4
2015 Soft White and White Club Wheat
Production
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.
Weather
The Pacific Northwest
had limited to adequate
soil moisture at planting.
Most of the wheat produc-
tion area received short to
adequate rainfall during the
late winter and early spring.
Generally dry and warm
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 (0F)
affected the crop leading
to lower test weights and
higher proteins in many
locations.
By production zone; wheat production estimates courtesy of Washington Grain Commission
3Photos by Roy Chung
2
Wheat QualityProduction Wheat Grade Test Dockage Whole Falling Ash Thousand SKCS WholeZone 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 %
Soft White
Wheat Estimated
Production
1.22 MMT
Soft White
Wheat Estimated
Production
1.46 MMT
Soft White
Wheat Estimated
Production
1.04 MMT
Soft White
Wheat Estimated
Production
0.57 MMT
Soft White
Wheat Estimated
Production
0.37 MMT
Estimated
Production
0.25 MMT
NORTH CENTRAL <8.5 2SWH 59.8 0.4 8.2 323 1.36 28.5 32 10.9
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
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
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 QualityProduction Wheat Flour Flour Flour Wet Falling AmylographZone 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
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
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
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
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
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
Soft White
Wheat Estimated
Production
1.22 MMT
Soft White
Wheat Estimated
Production
1.46 MMT
Soft White
Wheat Estimated
Production
1.04 MMT
Soft White
Wheat Estimated
Production
0.57 MMT
Soft White
Wheat Estimated
Production
0.37 MMT
Estimated
Production
0.25 MMT 4 5
Production Wheat Flour Flour Flour Wet Falling AmylographZone 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 %
Solvent Retention Capacity (SRC)Production Wheat 50% 5% 5% GlutenZone Protein Water Sucrose Lactic Acid Sodium Performance Range % % % Carbonate Index 12% mb % %
NORTH CENTRAL <8.5 60 108 116 86 0.60
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
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
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
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
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
Soft White
Wheat Estimated
Production
1.22 MMT
Soft White
Wheat Estimated
Production
1.46 MMT
Soft White
Wheat Estimated
Production
1.04 MMT
Soft White
Wheat Estimated
Production
0.57 MMT
Soft White
Wheat Estimated
Production
0.37 MMT
Estimated
Production
0.25 MMT
4 5
8
Physical Dough PropertiesProduction WheatZone Protein Absorption Peak Stability P L P/L W Range 14% mb Time minutes mm mm 104 joules 12% mb % minutes
Soft White
Wheat Estimated
Production
1.22 MMT
Soft White
Wheat Estimated
Production
1.46 MMT
Soft White
Wheat Estimated
Production
1.04 MMT
Soft White
Wheat Estimated
Production
0.57 MMT
NORTH CENTRAL <8.5 51.8 1.3 2.2 59 47 1.26 103
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
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
3 Year Average 52.7 1.6 1.5 29 90 0.32 52
Estimated
Production
0.25 MMT
Farinograph Alveograph
Soft White
Wheat Estimated
Production
0.37 MMT
6 7
9
Finished Products
6
Production Wheat Total Specific TotalZone 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
Soft White
Wheat Estimated
Production
1.22 MMT
Soft White
Wheat Estimated
Production
1.46 MMT
Soft White
Wheat Estimated
Production
1.04 MMT
Soft White
Wheat Estimated
Production
0.57 MMT
Soft White
Wheat Estimated
Production
0.37 MMT
Chinese Southern Type
Sugar Snap Cookie Sponge Cake Steamed Bread Production WheatZone Protein Absorption Peak Stability P L P/L W Range 14% mb Time minutes mm mm 104 joules 12% mb % minutes
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
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
9.5-10.4 8.9 10.5 5.5 1280 38 2.21 67
10.5-12.0 8.5 10.0 2.5 1263 44 2.40 67
>12.0 8.4 9.3 1.0 1244 38 2.49 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
8.5-9.4 8.9 11.2 6.0 1332 49 2.17 67
9.5-10.4 8.7 10.2 4.0 1256 44 2.22 68
10.5-12.0 8.5 9.1 3.5 1312 46 2.40 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
>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
9.5-10.4 8.6 9.6 5.5 1266 45 2.32 67
10.5-12.0 8.6 8.8 4.0 1260 45 2.64 69
2015 Average 8.7 9.5 5.5 1264 47 2.39 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
3 Year Average 8.9 11.1 4.5 1216 49 2.37 66
Estimated
Production
0.25 MMT6 7
Farinograph
< 8.5% Wheat Protein Range
8.5-9.4% Wheat Protein Range
9.5-10.4 Wheat Protein Range
10.5-12.0% Wheat Protein Range >12.0% Wheat Protein Range White Club Wheat
5
4
3
2
1
0North Northeast Central Southeast SouthwestCentral
PNW Soft White Wheat Farinograph StabilityYearly Average by Production Zone
min
utes2013
2014
2015
5
4
3
2
1
0North Northeast Central Southeast Southwest
Central
PNW Soft White Wheat Farinograph Stabilityby Protein Content and Production Zone, 2015
min
utes
<8.5
%8.
5-9.
4%
9.5-
10.4
%
10.5
-12.
0%
>12.
0%
8.5-
9.4%
9.5-
10.4
%
10.5
-12.
0%
>12.
0%
<8.5
%
8.5-
9.4%
9.5-
10.4
%
10.5
-12.
0%
>12.
0%
8.5-
9.4%
9.5-
10.4
%
10.5
-12.
0%
>12.
0%
8.5-
9.4%
9.5-
10.4
%
10.5
-12.
0%
Farino 15 LC_Layout 1 10/9/15 11:11 AM Page 1
5
4
3
2
1
0North Northeast Central Southeast SouthwestCentral
PNW Soft White Wheat Farinograph StabilityYearly Average by Production Zone
min
utes
2013
2014
2015
5
4
3
2
1
0North Northeast Central Southeast Southwest
Central
PNW Soft White Wheat Farinograph Stabilityby Protein Content and Production Zone, 2015
min
utes
<8.5
%8.
5-9.
4%
9.5-
10.4
%
10.5
-12.
0%
>12.
0%
8.5-
9.4%
9.5-
10.4
%
10.5
-12.
0%
>12.
0%
<8.5
%
8.5-
9.4%
9.5-
10.4
%
10.5
-12.
0%
>12.
0%
8.5-
9.4%
9.5-
10.4
%
10.5
-12.
0%
>12.
0%
8.5-
9.4%
9.5-
10.4
%
10.5
-12.
0%
Farino 15 LC_Layout 1 10/9/15 11:11 AM Page 1
8 9
Alveograph
< 8.5% Wheat Protein Range
8.5-9.4% Wheat Protein Range
9.5-10.4 Wheat Protein Range
10.5-12.0% Wheat Protein Range >12.0% Wheat Protein Range White Club Wheat
250
200
150
100
50
0North Northeast Central Southeast Southwest
Central
PNW Soft White Wheat Alveograph “W” ValueYearly Average by Production Zone
10-4
joul
es
250
200
150
100
50
0North Northeast Central Southeast Southwest
Central
PNW Soft White Wheat Alveograph “W” Valueby Protein Content and Production Zone, 2015
10-4
joul
es2013
2014
2015<8
.5%
<8.5
%
9.5-
10.4
%10
.5-1
2.0%
>12.
0%
8.5-
9.4%
9.5-
10.4
%
10.5
-12.
0%>1
2.0%
<8.5
%
8.5-
9.4%
9.5-
10.4
%
10.5
-12.
0%
>12.
0%
8.5-
9.4%
9.5-
10.4
%
9.5-
10.4
%
9.5-
10.4
%
9.5-
10.4
%
8.5-
9.4%
9.5-
10.4
%
Alveo 15 LC_Layout 1 10/9/15 11:19 AM Page 1
250
200
150
100
50
0North Northeast Central Southeast Southwest
Central
PNW Soft White Wheat Alveograph “W” ValueYearly Average by Production Zone
10-4
joul
es
250
200
150
100
50
0North Northeast Central Southeast Southwest
Central
PNW Soft White Wheat Alveograph “W” Valueby Protein Content and Production Zone, 2015
10-4
joul
es
2013
2014
2015
<8.5
%
<8.5
%
9.5-
10.4
%10
.5-1
2.0%
>12.
0%
8.5-
9.4%
9.5-
10.4
%
10.5
-12.
0%>1
2.0%
<8.5
%
8.5-
9.4%
9.5-
10.4
%
10.5
-12.
0%
>12.
0%
8.5-
9.4%
9.5-
10.4
%
9.5-
10.4
%
9.5-
10.4
%
9.5-
10.4
%
8.5-
9.4%
9.5-
10.4
%
Alveo 15 LC_Layout 1 10/9/15 11:19 AM Page 1
8 9
Amylograph
North Central Production Zone
Northeast Production Zone
Central Production Zone
Southeast Production Zone Southwest Production Zone White Club Wheat
Northeast Production Zone
Central Production Zone
Southeast Production Zone
North Central Production Zone700
600
500
400
300
200North Northeast Central Southeast SouthwestCentral
PNW Soft White Wheat Amylograph Peak Viscosity3 Year Averages by Production Zone
BU
2013
2014
2015
700
600
500
400
300
200North Northeast Central Southeast Southwest
Central
PNW Soft White Wheat Amylograph Peak Viscosityby Protein Content and Production Zone, 2015
10-4
joul
es
<8.5
%8.
5-9.
4%
9.5-
10.4
%
10.5
-12.
0%-
>12.
0%
8.5-
9.4%
9.5-
10.4
%
10.5
-12.
0%
>12.
0%
<8.5
%
8.5-
9.4%
9.5-
10.4
%
10.5
-12.
0%
>12.
0%
8.5-
9.4%
9.5-
10.4
%
9.5-
10.4
%
>12.
0%
< 8
.5-9
.4%
9.5-
10.4
%
10.5
-12.
0%
Amylo 15 LC_Layout 1 10/8/15 2:14 PM Page 1
700
600
500
400
300
200North Northeast Central Southeast SouthwestCentral
PNW Soft White Wheat Amylograph Peak Viscosity3 Year Averages by Production Zone
BU
2013
2014
2015
700
600
500
400
300
200North Northeast Central Southeast Southwest
Central
PNW Soft White Wheat Amylograph Peak Viscosityby Protein Content and Production Zone, 2015
10-4
joul
es
<8.5
%8.
5-9.
4%
9.5-
10.4
%
10.5
-12.
0%-
>12.
0%
8.5-
9.4%
9.5-
10.4
%
10.5
-12.
0%
>12.
0%
<8.5
%
8.5-
9.4%
9.5-
10.4
%
10.5
-12.
0%
>12.
0%
8.5-
9.4%
9.5-
10.4
%
9.5-
10.4
%
>12.
0%
< 8
.5-9
.4%
9.5-
10.4
%
10.5
-12.
0%
Amylo 15 LC_Layout 1 10/8/15 2:14 PM Page 1
10 11
Sponge Cake
Northeast Production Zone
Central Production Zone
Southeast Production Zone Southwest Production Zone
White Club Wheat
North Central Production Zone
1280
1320
1240
1200
1160
1120
1080
<8.5% 8.5-9.4% 9.5-10.4% 10.5-12.0% >12.0%
PNW Soft White Wheat Sponge Cake Volumeby Production Zone and Protein Content, 2015
cubi
c ce
ntim
eter
s (c
c)
North Central
Northeast
Central
Southeast
Southwest
1280
1240
1200
1160
1120
1080
North Northeast Central Southeast SouthwestCentral
PNW Soft White Wheat Sponge Cake VolumeYearly Average by Production Zone
cubi
c ce
ntim
eter
s (c
c) 2013
2014
2015
1040
1040
Spongecake LC 15_Layout 1 10/9/15 11:20 AM Page 1
1280
1320
1240
1200
1160
1120
1080
<8.5% 8.5-9.4% 9.5-10.4% 10.5-12.0% >12.0%
PNW Soft White Wheat Sponge Cake Volumeby Production Zone and Protein Content, 2015
cubi
c ce
ntim
eter
s (c
c)
North Central
Northeast
Central
Southeast
Southwest
1280
1240
1200
1160
1120
1080
North Northeast Central Southeast SouthwestCentral
PNW Soft White Wheat Sponge Cake VolumeYearly Average by Production Zone
cubi
c ce
ntim
eter
s (c
c) 2013
2014
2015
1040
1040
Spongecake LC 15_Layout 1 10/9/15 11:20 AM Page 1
10 11
Chinese Southern Type Steamed Bread
3.0
2.5
2.0
1.5
1.0
.5
<8.5% 8.5-9.4% 9.5-10.4% 10.5-12.0% >12.0%
PNW Soft White Wheat Steamed Bread Specific Volumeby Production Zone and Protein Content, 2015
cubi
c ce
ntim
eter
s/g
North Central
Northeast
Central
Southeast
Southwest
3.0
2.5
2.0
1.5
1.0
.5
North Northeast Central Southeast SouthwestCentral
PNW Soft White Wheat Steamed Bread Specific VolumeYearly Average by Production Zone
cubi
c ce
ntim
eter
s/g 2013
2014
2015
0
0
Steamed Bread LC 15_Layout 1 10/9/15 11:22 AM Page 1
3.0
2.5
2.0
1.5
1.0
.5
<8.5% 8.5-9.4% 9.5-10.4% 10.5-12.0% >12.0%
PNW Soft White Wheat Steamed Bread Specific Volumeby Production Zone and Protein Content, 2015
cubi
c ce
ntim
eter
s/g
North Central
Northeast
Central
Southeast
Southwest
3.0
2.5
2.0
1.5
1.0
.5
North Northeast Central Southeast SouthwestCentral
PNW Soft White Wheat Steamed Bread Specific VolumeYearly Average by Production Zone
cubi
c ce
ntim
eter
s/g 2013
2014
2015
0
0
Steamed Bread LC 15_Layout 1 10/9/15 11:22 AM Page 1
North Central Production Zone
Northeast Production Zone
Central Production Zone
Southeast Production Zone Southwest Production Zone
White Club Wheat
12 13
These results were from composite samples of the Pacific Northwest soft white wheat and white club wheat harvest. Soft white wheat composite samples were prepared by pro-duction zone and protein levels, and all white club wheat samples received were made into one composite sample. These composite samples were analyzed for wheat quality, flour quality, solvent retention capacity, physical dough properties, and finished product characteristics. Harvest information is summarized as follows:
Wheat Quality
Wheat data indicated average test weights were just under 60 pounds per bushel (lbs/bu) at most protein levels in all production zones. Dockage levels were higher than the three-year averages in all production zones. Low wheat moisture at less than 10 percent prevailed in the major wheat producing zones of North Central, Northeast, and Central. Average falling number values in all protein levels in all production zones were greater than 300 seconds. Average wheat ash contents were higher than the three-year averages in all production zones. Thousand kernel weights were lighter than last year and the three-year averages. SKCS kernel hardness indexes were similar to the three-year averages in all production zones. Whole meal wet gluten contents were slightly higher than the three-year averages in all production zones.
Flour Quality
Average flour yields were less than the three-year aver-ages in North Central, Northeast, Central, and Southwest production zones. White club wheat had much lower flour yield than last year and the three-year average, probably due to lower thousand kernel weight. Average flour ash contents were lower than last year in all production zones. Flour color was similar to last year and the three-year averages. Flour quality parameters indicated higher wet gluten contents in samples with higher protein content. Flour falling number values were greater than 300 seconds at all protein ranges in all production zones. Amylograph peak viscosities above 450 BU were present in all protein ranges in samples from North Central, Northeast, Central, 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.
Solvent Retention Capacity (SRC)
North Central production zone wheat composite sample had higher average water-SRC, sucrose-SRC, lactic acid-SRC, and sodium carbonate-SRC values than composites in other production zones. Gluten Performance Index (GPI) indicates gluten strength using lactic acid-, sucrose-, and sodium carbonate-SRC values. North Central Zone had the highest and Southeast Zone had the lowest average GPI values. Club wheat composite had similar SRC and GPI values to 2014 harvest and 2013 harvest.
Physical Dough Properties
Physical dough property tests indicated generally lower average water absorption values and generally weaker gluten strength, as measured by the farinograph, in samples with lower protein content in each production zone. Longer dough extensibility, as shown by alveograph L values, was observed in samples with higher protein content. White club wheat had weaker gluten strength than soft white wheat samples, as indicated by much lower alveograph W values. 2015 harvest white club had similar alveograph W value to the three-year average even though flour protein was higher.
Finished Products
Within each production zone, lower protein soft white samples made better sugar snap cookies as measured by spread factor and top grain score. Average sponge cake volumes were larger than last year and the three-year averages in all production zones. Steamed bread specific volumes generally increased with increasing protein content within each production zone. Steamed bread specific volume averages were lower than last year in North Central, Northeast, Central, and Southeast production zones, but higher than the three-year averages for all production zones. White club composite had a larger cookie spread factor than last year and similar to the three-year average; larger sponge cake volume than last year and the three-year average; and a smaller steamed bread specific volume than last year, but similar to the three-year average.
Summary
12 13
www.idahowheat.org www.wagrain.o
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.owgl.org www.uswheat.org
www.wmcinc.org
1200 NW Naito Parkway, Suite 230 Portland, Oregon 97209 USA
P H O N E + 1.503.295.0823 E M A I L [email protected]
rg