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Environmental Influences on Flour Composition, Dough Rheology, and Baking Quality of Spring Wheat

¹Graduate assistant, late associate professor, and assistant professor, respectively. Department of Food Science and Human Nutrition, Washington State University, Pullman, WA, 99164-6376. ²Associate professor, Department of Crop and Soil Sciences, Washington State University, Pullman, WA, 99164-6420. ³Corresponding author. Phone: 509/335-7247. Fax: 509/335-4815. E-mail: kidwell@mail.wsu.edu

The highly variable environmental conditions across the Pacific Northwest (PNW) influence the milling and baking quality of wheat grain produced in this region. This study was conducted to compare the flour composition, dough rheology, and baking quality of soft and hard spring wheat grain produced in diverse environments. Thirteen soft and five hard spring wheat cultivars were grown at Lind, WA (semiarid) and Fairfield, WA (high precipitation) for three years. Grain was evaluated for flour composition, rheology, and experimental baked product quality. Flour composition, rheological properties, and baking qualities were primarily influenced by the environment. Protein contents, microSDS values, and water absorption levels were significantly (P < 0.0001) higher for all cultivars grown at Lind compared with those from Fairfield. Cookie diameters were larger (P < 0.0001) for soft flours from Fairfield, whereas loaf volumes were higher (P < 0.0001) for hard wheat flours from Lind. Results indicate that producing soft or hard wheat outside of its optimal climatic zone reduces experimental baked product quality.