Top Grade PNW White Wheat Available for a Variety of High Quality Finished Foods

Timely and adequate moisture through the soft white (SW) and white club (WC) growing season and a transition to a warm, dry harvest helped Pacific Northwest (PNW) farmers produce high-quality crops that will provide an excellent range of flour for finished products. The high-protein segment of the SW crop also provides opportunities in blends for Asian noodles, steamed breads, flat breads and pan breads.

USDA estimates total 2018 PNW SW production at 6.03 million metric tons (MMT), up slightly from 2017’s 5.64 MMT. Of that, the Washington Grain Commission estimates white club (WC) accounts for 370 metric tons (MT).

Here is a summary of the season and test results, with full data available online soon and in upcoming USW Crop Quality Seminars.

Wheat and Grade Data: The overall average grade of the 2018 SW and WC crops is U.S. No. 1. The average SW test weight of 61.7 lb/bu (81.1 kg/hl) is higher than last year’s 60.9 lb/bu (80.1 kg/hl); WC test weight of 60.4 lb/bu (79.5 kg/hl) is slightly higher than 2017’s 60.2 lb/bu (79.2 kg/hl). With slight variation, SW and WC grade factors are similar to last year and the 5-year averages. Wheat moisture for both SW and WC is below last year and the 5-year averages, reflecting the dry harvest conditions.

The overall SW and WC wheat protein content (12 percent mb) of 9.3 percent and 9.0 percent, respectively, are 0.3 and 0.4 percentage points below the respective 2017 values and well below the wheat protein 5-year averages. SW wheat ash content (14 percent mb) is slightly higher than last year and the 5-year average; WC wheat ash is higher than last year and the 5-year average. Thousand kernel weights for SW and WC are slightly above 2017 and 5-year average levels. Both SW and WC kernel diameters are slightly larger than last year and the 5-year averages. Falling number values are 315 seconds for SW and 316 seconds for WC are both below last year and the 5-year averages.

Flour and Dough Data: The 2018 SW crop Buhler Laboratory Mill flour extraction average of 72.5 percent is lower than last year and the 5-year average; the WC average of 76.9 percent is higher than last year and the 5-year average. Flour protein content (14 percent mb) is 8.3 percent and 8.0 percent for SW and WC, respectively. Flour ash content (14 percent mb) for both SW and WC is slightly higher than last year, but lower than the 5-year averages. Amylograph peak viscosity value for SW is 497 BU, slightly higher than last year and for WC is 415 BU, lower than last year. Starch damage values are slightly higher for SW and WC than last year, but lower than the 5-year averages. SW and WC solvent retention capacity (SRC) water values are similar to last year and the 5-year averages. SW sucrose and sodium carbonate values are similar to last year, but lower than the 5-year average. SW and WC lactic acid values are higher than last year, but lower than the 5-year averages. SW gluten performance index (GPI) is higher than last year and the 5-year average, and WC GPI is slightly lower than last year and the 5-year average. SW and WC farinograph peak and stability times are close to last year’s and the 5-year averages, while water absorption is higher than last year for SW and the same as last year for WC. The SW and WC alveograph L values are considerably longer than last year and the 5-year averages. SW and WC extensograph resistance is similar to last year and higher than the 5-year averages. SW extensibility value is longer than last year and the 5-year average and WC extensibility is similar to last year and shorter than the 5-year average.

Bake Data: Sponge cake volume for SW at 1066 cc is smaller than last year and the 5-year averages, and the total score is slightly higher than last year and the 5-year average. The sponge cake volume for WC at 1115 cc is smaller than last year and the 5-year average, and total score is higher than last year and the 5-year average. SW and WC cookie diameter values are larger than last year and the 5-year averages. SW and WC cookie spread factors are less than last year and the 5-year averages.

Chinese Southern-Type Steamed Bread: Each flour was made into southern-type steamed bread and compared to a control flour. SW specific volume is the same as last year and the 5-year average. WC specific volume is slightly higher than last year, but slightly lower than the 5-year average. The SW and WC total scores are lower than last year and the 5-year averages.