55 Milling performance, rheological properties and end-product qualities of spring wheat varieties grown in distinct environments.

G. G. MIKHAYLENKO (1), K. K. Kidwell (2), B.-K. Baik (1), and Z. Czuchajowska (1). (1) Dept. of Food Science and Human Nutrition, Washington State University, Pullman 99164-6376; (2) Dept. of Crop and Soil Science, Washington State University, Pullman 99164-6420.

Due to diverse environmental conditions and the wide array of market classes of wheat produced in the Pacific Northwest, the quality of grain produced in this region is highly variable. The objective of this work was to evaluate the differences in milling performance, mixograph characteristics, and cookie- and bread- making quality of wheat varieties grown in distinct environments. Eighteen spring wheat cultivars, 12 soft white common, 1 soft white club and 5 hard red, were grown in semi-arid (Lind) and high rainfall (Fairfield) conditions in eastern Washington for 3 years. Average break flour yields of soft and hard wheat were 33.0% and 16.6% at Fairfield, 32.8 and 16.1% at Lind, respectively. Average total flour yields of soft wheat were significantly higher (p < 0.05) at Lind, whereas flour yields of hard wheat did not differ significantly between locations. Flour protein content, Micro SDS sedimentation values and water absorption of both classes were significantly higher (p = 0.0001) at Lind. Soft wheat grown at Fairfield produced cookies with significantly larger (p = 0.0001) diameter across years; however, cookie diameter varied by variety. Cookie diameters from soft wheat grown at Fairfield and Lind ranged from 17.9 cm to 19.5 cm and 17.2 cm to 18.9 cm, respectively. Bread volumes from hard wheat grown at Lind (738 mL to 1065 mL) were significantly larger (p = 0.0001) than those at Fairfield (413 mL to 775 mL). Overall, milling quality of soft wheat was more influenced by environmental conditions than hard wheat. However, final product quality of both classes was strongly affected by environmental conditions.