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Predicting flour functionality of hard white wheat, Idaho 377s, in production fields. R. McLean (1), E.
J. SOUZA (1), M. J. Guttieri (1), K. O'Brien (1), and L. Talbert (2). (1) University of Idaho Aberdeen
Research and Extension Center; (2) Montana State University.
Farmers and grain buyers have limited experience with hard white
wheat, an expanding market class in the US. To build a data base of experience with this new class, we
monitored 25 fields each year of Idaho 377s hard white wheat grown in southeastern Idaho, in 1998 and
1999, and measured environmental variables, grain characteristics, and end use quality. We found that
Idaho 377s produced in rain-fed fields had significantly lower flour ash content than Idaho 377s produced
in irrigated fields. Irrigated fields produced alkali noodles with lower Minolta colorimeter b* values than
rain-fed fields. Grain of Idaho 377s that was lower in protein, higher in kernel and test weight, produced
alkali noodles with brighter L* values than did grain samples with higher protein and less well-filled
kernels. Idaho 377s is a partial waxy (high amyopectin) wheat and produced consistently high RVA initial
peak flour viscosity, except in one field with pre-harvest sprouting damage. The observed variation in RVA
profiles for Idaho 377s did not appear to be associated with production factors or specific grain
characteristics such as test weight. In 1998, the protein quality of Idaho 377s in irrigated fields was similar
to production in rain-fed fields. Bread bake data for 1999 trials will be presented at the meeting.
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