DOI: 10.1094/CFW-51-0184 |
Influence of Environment on Canadian Hard White Spring Wheat Noodle Quality
D. W. Hatcher (1), O. M. Lukow (2), and J. E. Dexter (1). (1) Grain Research Laboratory, Canadian Grain Commission, Winnipeg, MB, Canada. (2) Cereal Research Center, Agriculture and Agri-Foods Canada, Winnipeg, MB, Canada. Cereal Foods World 51(4):184-190.
The objective of this study was to evaluate and compare the yellow alkaline noodle (YAN) quality derived from new Canada Western Hard White Spring (CWHWS) varieties with those derived from Canada Western Red Spring (CWRS) varieties grown in different soil types at four locations across western Canada for three years. The western Canadian prairies have a diverse mixture of soil zones and environments (length of growing season, temperature, and precipitation) that influences the quality traits of the wheat grown. The data presented demonstrate that varieties registered in Canada’s newest wheat class, CWHWS, are equivalent to or better than red seed coat CWRS for most quality characteristics associated with the production of YAN. The ability of CWHWS to produce excellent quality noodle products when grown under diverse environments is consistent with their origin from CWRS germplasm of proven quality. Although the benefits of white seed coat color were anticipated for noodle appearance, the excellent cooked noodle texture characteristics of AC Snowbird compared with that of the dominant CWRS variety, AC Barrie, despite slightly lower protein content in AC Snowbird, suggests the new class is well suited for expansion across western Canada.