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Processing quality of Canadian hard white spring wheat. J. E. DEXTER (1), O. M. Lukow (2), A. S.
Wesley (2), D. W. Hatcher (1), M. E. Ingelin (2), L. J. Malcolmson (3), B. M. Watts (4), and F.
Townley-Smith (2). (1) Canadian Grain Commission, Winnipeg, MB, R3C 3G8; (2) Agriculture and Agri-Food
Canada, Winnipeg, MB R3T 2M9; (3) Canadian International Grains Institute, Winnipeg, MB R3C 3G7;
(4) University of Manitoba, Foods and Nutrition Department, Winnipeg, MB.
In February, 2000, two hard white spring (HWS) wheat cultivars of
comparable protein content and dough strength to Canada Western Red Spring (CWRS) wheat were
recommended for interim registration in western Canada for test marketing. Another promising HWS
cultivar is in the last evaluation stage. Here we report the processing quality of the three HWS cultivars to
AC Barrie, a widely grown CWRS variety. AC Barrie and HWS cultivars were milled on the Grain
Research Laboratory pilot mill to extraction rates from 60% to whole wheat (95%). HWS exhibited
comparable break releases, stream distributions, and intrinsic flour yields to AC Barrie, but gave increasing
flour color advantage as extraction increased. HWS matched the high water absorption, strong, well
balanced dough properties and high loaf volume of AC Barrie, while exhibiting superior crumb color,
particularly at higher extraction. White salted (WS) and yellow alkaline (YA) noodles from HWS exhibited
cooking quality equal to AC Barrie noodles. HWS noodles were brighter and less specky than noodles from
AC Barrie at comparable extraction rates.
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