U.S. Pacific Northwest · Weather The Pacific Northwest . had limited to adequate soil moisture at planting. Most of the wheat produc-tion area received short to adequate rainfall

This project is funded by the Idaho Wheat Commission, Oregon Wheat Commission, Washington Grain Commission, U.S. Wheat Associates, and Wheat Marketing Center, Inc.

2015 HarvestU.S. Pacific NorthwestSoft White Wheat Quality Report

CONTENTS

Introduction 1 Wheat Production Area Summary Wheat Samples Weather Wheat Production ZonesWheat Quality 3Flour Quality 4Solvent Retention Capacity 5Physical Dough Properties 6Finished Products 7Farinograph 8Alveograph 9Amylograph 10Sponge Cake 11Steamed Bread 12Summary 13

Dry growing conditions prevailed over much of the Pacific

Northwest soft white and white club wheat growing area. As

a result, test weights were lower than last year and the three-year

averages; and wheat protein contents were high in some produc-

tion zones. Falling number results indicated a sound crop with

little or no sprout damage. Wheat milling produced flours with

lower ash contents than last year. Dough testing instruments

indicated typically weak gluten strength for soft white and white

club wheat. Both sugar-snap cookie spread factor and sponge

cake volume were larger than last year, while the Chinese

southern-type steamed bread specific volume averages were

larger than the three-year averages in all production zones.

Executive Summary

1

CONTENTS

Introduction 1 Wheat Production Area Summary Wheat Samples Weather Wheat Production ZonesWheat Quality 3Flour Quality 4Solvent Retention Capacity 5Physical Dough Properties 6Finished Products 7Farinograph 8Alveograph 9Amylograph 10Sponge Cake 11Steamed Bread 12Summary 13

Soft White and White Club Wheat Summary

Pacific Northwest

Wheat Production

Pacific Northwest soft white wheat

is known for its white bran, low

moisture content, and weak

dough strength characteristics.

Consequently, soft white wheat is

well suited for products such as

cakes, pastries, cookies, crackers,

pancakes, snack foods, flat breads,

and Chinese southern-type

steamed breads.

The soft white wheat class in-

cludes the subclasses of white club

wheat and western white wheat.

White club wheat has very weak

gluten characteristics. Western

white wheat is a blend of the white

club wheat subclass and soft white

wheat. The amount of white club

wheat in western white wheat

ranges from 10 to 90 percent.

The minimum percentage of

white club wheat in western white

wheat is 10 percent and any higher

amounts are contract specifications

that are negotiated between buyer

and seller (typically 10-30%).

U.S. soft white wheat is grown in the Pacific

Northwest, which includes the states of

Idaho, Oregon, and Washington.

Washington

Oregon Idaho

Test Weight (lb/bu) 59.3 61.2 58.3 60.9

Hectoliter Weight (kg/hl) 78.0 80.5 76.8 80.1

Grade 2SWH 1SWH 1WHCB 1WHCB

Dockage (%) 0.6 0.4 0.8 0.5

Wheat Moisture (%) 8.9 9.3 8.0 8.9

Wheat Protein (%, 12% mb) 10.9 10.3 11.7 10.6

Wheat Ash (%, 14% mb) 1.41 1.33 1.39 1.29

1000 Kernel Weight (g, 14% mb) 30.8 35.0 25.7 33.2

Wheat Falling Number (seconds, 14% mb) 354 347 363 325

Flour Extraction (%) 72.6 76.0 70.8 76.0

Flour Ash (%, 14% mb) 0.50 0.49 0.49 0.50

Flour Wet Gluten (%, 14% mb) 26.0 24.1 28.1 26.0

Farinograph: Absorption (%, 14% mb) 54.2 53.9 53.6 52.7

Peak Time (minute) 3.3 2.2 2.0 1.6

Stability Time (minute) 3.1 2.9 1.3 1.5

Alveograph: L (mm) 97 112 65 90

W (10-4 joules) 118 99 53 52

Production (mmt) 4.94 5.55 0.25 0.33

SOFT WHITE WHITE CLUB 2015 3 yr av 2015 3 yr av

1

2

Wheat Samples

At harvest, wheat samples

were collected from a

number of sources,

including state and private

grain inspection agencies

and commercial wheat

handling operations.

Sample collection was

based on wheat produc-

tion in each location. For

the 2015 harvest, Wheat

Marketing Center received

and tested 448 soft white

wheat and 111 white club

wheat samples from the

states of Idaho, Oregon,

and Washington. Federal

Grain Inspection Service

(FGIS) graded each sample.

Wheat Marketing Center

conducted wheat, flour,

dough, and finished

product tests on

composites based on

Lake

Idaho

Harney

Malheur

Owyhee

Lane

Grant

Custer

Klamath

Lemhi

Valley

Douglas

Yakima

Baker

Linn

Okanogan

Grant

Crook

King

Elmore

Ferry

Chelan

Blaine

Lewis

Butte

Umatilla

Cassia

Wallowa

Wasco

Union

Clark

Jackson

Boise

Kittitas

Stevens

Lincoln

Coos

Curry

Deschutes

Skagit

Adams

Morrow

Ada

Bonner

Shoshone

Pierce Whitman

Benton

Clallam

Bingham

Klickitat

Clearwater

Power

Whatcom

Caribou

Fremont

Douglas

Wheeler

Spokane

Adams

Twin Falls

Latah

Jefferson

Jefferson

Snohomish

Bonneville

Gilliam

Marion

Skamania

Clackamas

Oneida

Polk

Lincoln

Cowlitz

Josephine

Camas

Franklin

Kootenai

Grays

HarborMason

Pacific

Lincoln

Boundary

Bannock

Clark

Washington

Gem

Jefferson

Tillamook

Walla Walla

Clatsop

Bear

Lake

Asotin

Yamhill

Benton

Columbia

GarfieldNez Perce

Gooding

Benewah

Lewis

Franklin

Teton

Thurston

Jerome

Canyon

Columbia

Madison

Payette

Pend

Oreille

Sherman

Minidoka

Washington

Hood

RiverMultnomah

Wahkiakum

Southeast

NorthCentral

Central

Southwest

NortheastNorthwest

Million Million Production Zone Metric Tons (mmt) Bushels

North Central 1.42 52.2

Northeast 1.49 54.7

Central 1.06 38.9

Southeast 0.57 20.9

Southwest 0.37 13.6

Northwest 0.03 1.1

Total 4.94 181.4

2015 Soft White and White Club Wheat

Production

production zones and

protein levels.

The major soft white

wheat varieties were

ORCF- 102, SY Ovation,

Otto, WB 528, Xerpha,

Diva, and Louise. The

major club wheat variety

was Bruehl.

Weather

The Pacific Northwest

had limited to adequate

soil moisture at planting.

Most of the wheat produc-

tion area received short to

adequate rainfall during the

late winter and early spring.

Generally dry and warm

weather conditions were

reported in the later spring.

Thunderstorms occurred

in early summer in some

areas, but not in others

leading to high yields in

localized areas. Sustained

high temperatures in the

90s and even over 100

degrees Fahrenheit (0F)

affected the crop leading

to lower test weights and

higher proteins in many

locations.

By production zone; wheat production estimates courtesy of Washington Grain Commission

3Photos by Roy Chung

2

Wheat QualityProduction Wheat Grade Test Dockage Whole Falling Ash Thousand SKCS WholeZone Protein Weight % Kernel Number 14% mb Kernel Kernel Meal Wet Range lb/bu Moisture 14% mb % Weight Hardness Gluten 12% mb % seconds 14% mb Index 14% mb % g %

Soft White

Wheat Estimated

Production

1.22 MMT

Soft White

Wheat Estimated

Production

1.46 MMT

Soft White

Wheat Estimated

Production

1.04 MMT

Soft White

Wheat Estimated

Production

0.57 MMT

Soft White

Wheat Estimated

Production

0.37 MMT

Estimated

Production

0.25 MMT

NORTH CENTRAL <8.5 2SWH 59.8 0.4 8.2 323 1.36 28.5 32 10.9

8.5-9.4 2SWH 59.8 0.4 8.3 358 1.33 28.4 36 21.0

9.5-10.4 2SWH 59.8 0.4 8.4 356 1.40 31.1 33 22.4

10.5-12.0 2SWH 59.9 0.5 8.5 346 1.37 30.8 35 24.8

>12.0 3SWH 57.9 0.6 8.0 397 1.44 26.0 36 31.8

2015 Average 2SWH 59.2 0.5 8.3 364 1.39 29.0 35 25.5

2014 Average 1SWH 61.3 0.3 8.9 368 1.24 32.4 28 28.4

3 Year Average 1SWH 61.2 0.4 9.0 356 1.26 34.2 30 24.7

NORTHEAST 8.5-9.4 2SWH 59.7 0.7 9.2 348 1.32 34.1 25 19.8

9.5-10.4 2SWH 59.0 0.7 8.8 343 1.37 31.1 26 22.5

10.5-12.0 2SWH 58.8 0.7 8.8 350 1.40 30.1 29 25.4

>12.0 2SWH 58.1 0.8 8.4 363 1.49 28.6 32 29.8

2015 Average 2SWH 58.8 0.7 8.7 351 1.41 30.3 28 25.2

2014 Average 1SWH 61.0 0.2 9.1 345 1.30 34.5 28 24.1

3 Year Average 1SWH 61.3 0.3 9.3 342 1.32 35.0 30 23.1

CENTRAL <8.5 1SWH 60.1 0.8 8.6 305 1.34 31.8 33 15.7

8.5-9.4 2SWH 59.8 0.6 8.8 327 1.28 30.3 33 19.6

9.5-10.4 2SWH 59.4 0.6 8.4 331 1.32 30.1 33 22.6

10.5-12.0 2SWH 59.8 0.5 8.5 347 1.35 30.3 36 26.9

>12.0 2SWH 58.8 0.6 8.1 398 1.44 26.8 38 30.5

2015 Average 2SWH 59.5 0.6 8.5 348 1.35 29.5 35 24.0

2014 Average 1SWH 60.3 0.2 8.9 352 1.27 31.3 29 27.8

3 Year Average 1SWH 60.9 0.4 9.2 351 1.29 34.3 34 23.5

SOUTHEAST 8.5-9.4 2SWH 59.6 0.8 11.6 310 1.47 37.4 25 18.5

9.5-10.4 1SWH 61.0 0.6 11.0 335 1.56 37.1 31 20.2

10.5-12.0 1SWH 60.8 0.6 10.7 349 1.61 34.6 35 21.4

>12.0 3SWH 57.7 0.5 10.5 340 1.75 29.8 31 22.5

2015 Average 1SWH 60.6 0.6 10.9 338 1.58 35.8 32 20.6

2014 Average 1SWH 61.3 0.3 9.8 340 1.51 37.0 33 18.9

3 Year Average 1SWH 61.3 0.3 9.3 340 1.53 36.4 32 19.6

SOUTHWEST 8.5-9.4 1SWH 60.2 0.5 10.7 336 1.46 38.9 27 17.1

9.5-10.4 2SWH 59.0 0.9 10.6 342 1.46 35.8 28 21.8

10.5-12.0 1SWH 60.5 0.6 10.7 348 1.50 35.5 28 25.8

2015 Average 1SWH 59.8 0.7 10.7 342 1.47 36.7 28 21.6

2014 Average 1SWH 60.9 0.7 10.9 347 1.41 39.1 33 19.3

3 Year Average 1SWH 61.3 0.5 10.8 335 1.42 38.4 34 20.1

WHITE CLUB 2015 Average 1WHCB 58.3 0.8 8.0 363 1.39 25.7 37 19.7

WHEAT 2014 Average 1WHCB 61.7 0.2 8.7 336 1.25 31.1 33 15.2

3 Year Average 1WHCB 60.9 0.5 8.9 325 1.28 33.2 33 16.5

3

Flour QualityProduction Wheat Flour Flour Flour Wet Falling AmylographZone Protein Yield Ash Protein Flour Color Gluten Number Peak Range % 14% mb 14% mb 14% mb 14% mb Viscosity 12% mb % % L* a* b* % seconds BU %

NORTH CENTRAL <8.5 72.1 0.38 6.7 92.7 -2.5 7.8 13.6 326 515

8.5-9.4 73.3 0.39 7.9 92.5 -2.5 8.0 19.6 383 601

9.5-10.4 73.4 0.33 8.7 92.5 -2.4 7.7 23.7 377 597

10.5-12.0 73.7 0.43 9.7 92.4 -2.3 7.8 26.0 384 587

>12.0 71.2 0.53 11.8 92.1 -2.1 7.3 33.2 420 628

2015 Average 72.7 0.43 9.9 92.4 -2.3 7.6 26.6 391 599

2014 Average 73.8 0.51 10.3 92.3 -2.3 7.8 28.9 454 515

3 Year Average 75.3 0.48 9.4 92.0 -2.4 7.8 24.7 394 489

NORTHEAST 8.5-9.4 73.3 0.51 7.8 92.5 -2.4 7.8 20.9 337 552

9.5-10.4 72.2 0.47 8.5 92.3 -2.5 8.2 23.9 367 523

10.5-12.0 76.6 0.50 9.7 92.1 -2.3 7.5 23.2 410 591

>12.0 72.4 0.53 11.0 92.3 -2.1 7.2 29.0 410 759

2015 Average 73.9 0.50 9.5 92.2 -2.3 7.7 24.7 390 610

2014 Average 75.3 0.51 9.9 92.2 -2.2 7.7 27.5 400 546

3 Year Average 76.7 0.48 9.3 91.9 -2.3 7.8 23.6 367 506

CENTRAL <8.5 75.2 0.51 7.2 92.2 -2.5 8.0 18.5 358 591

8.5-9.4 74.2 0.49 7.8 92.3 -2.5 8.1 17.6 377 600

9.5-10.4 73.9 0.49 8.5 92.2 -2.4 7.9 22.0 394 484

10.5-12.0 72.7 0.49 9.8 92.5 -2.4 7.8 29.6 381 614

>12.0 73.3 0.50 12.0 92.1 -2.2 7.2 37.0 488 663

2015 Average 73.7 0.49 9.4 92.3 -2.4 7.7 25.9 407 596

2014 Average 73.7 0.53 10.2 92.1 -2.4 8.4 29.8 387 568

3 Year Average 75.5 0.50 9.3 92.0 -2.4 8.4 25.6 374 529

SOUTHEAST 8.5-9.4 77.7 0.53 8.2 92.3 -2.4 7.6 23.6 322 418

9.5-10.4 77.6 0.55 8.6 92.3 -2.4 7.6 29.2 363 471

10.5-12.0 76.1 0.54 9.6 92.1 -2.3 7.8 31.2 396 438

>12.0 74.8 0.60 11.6 91.9 -2.5 8.2 34.7 385 453

2015 Average 76.9 0.55 9.1 92.2 -2.4 7.7 29.8 372 454

2014 Average 75.1 0.56 9.1 92.1 -2.3 8.0 22.3 386 485

3 Year Average 76.1 0.54 9.1 92.1 -2.4 8.1 24.2 372 451

SOUTHWEST 8.5-9.4 75.9 0.50 7.7 92.5 -2.4 7.5 19.9 371 588

9.5-10.4 76.1 0.54 8.3 92.3 -2.3 7.6 21.1 342 565

10.5-12.0 72.5 0.50 9.1 92.2 -2.4 7.3 24.2 359 694

2015 Average 74.9 0.52 8.3 92.3 -2.4 7.5 21.6 356 612

2014 Average 76.4 0.56 7.8 91.9 -2.3 8.0 19.5 357 430

3 Year Average 76.4 0.53 8.1 91.9 -2.3 7.8 19.5 348 450

WHITE CLUB 2015 Average 70.8 0.49 10.1 92.2 -2.2 7.3 28.1 417 647

WHEAT 2014 Average 75.9 0.55 10.1 92.1 -2.3 7.8 30.2 368 435

3 Year Average 76.0 0.50 9.5 91.8 -2.3 7.6 26.0 359 424

Soft White

Wheat Estimated

Production

1.22 MMT

Soft White

Wheat Estimated

Production

1.46 MMT

Soft White

Wheat Estimated

Production

1.04 MMT

Soft White

Wheat Estimated

Production

0.57 MMT

Soft White

Wheat Estimated

Production

0.37 MMT

Estimated

Production

0.25 MMT 4 5

Production Wheat Flour Flour Flour Wet Falling AmylographZone Protein Yield Ash Protein Flour Color Gluten Number Peak Range % 14% mb 14% mb 14% mb 14% mb Viscosity 12% mb % % L* a* b* % seconds BU %

Solvent Retention Capacity (SRC)Production Wheat 50% 5% 5% GlutenZone Protein Water Sucrose Lactic Acid Sodium Performance Range % % % Carbonate Index 12% mb % %

NORTH CENTRAL <8.5 60 108 116 86 0.60

8.5-9.4 61 112 125 89 0.62

9.5-10.4 59 111 123 83 0.64

10.5-12.0 58 117 126 85 0.62

>12.0 61 120 143 86 0.69

2015 Average 60 116 130 85 0.65

2014 Average 58 116 120 83 0.60

NORTHEAST 8.5-9.4 57 100 104 83 0.57

9.5-10.4 55 98 113 80 0.63

10.5-12.0 57 104 116 82 0.62

>12.0 56 105 123 80 0.66

2015 Average 56 102 116 81 0.63

2014 Average 58 114 116 81 0.59

CENTRAL <8.5 55 95 91 79 0.52

8.5-9.4 55 98 106 83 0.59

9.5-10.4 58 103 111 83 0.60

10.5-12.0 58 103 119 80 0.65

>12.0 59 112 138 85 0.70

2015 Average 57 103 116 82 0.63

2014 Average 60 115 110 83 0.56

SOUTHEAST 8.5-9.4 57 99 93 81 0.52

9.5-10.4 57 97 90 80 0.51

10.5-12.0 57 98 90 80 0.51

>12.0 57 102 105 77 0.59

2015 Average 57 98 91 80 0.52

2014 Average 54 109 93 80 0.49

SOUTHWEST 8.5-9.4 57 100 112 80 0.62

9.5-10.4 57 101 113 80 0.62

10.5-12.0 60 110 126 82 0.66

2015 Average 58 103 117 80 0.63

2014 Average 60 107 96 84 0.51

WHITE CLUB 2015 Average 53 100 85 75 0.49

WHEAT 2014 Average 54 99 83 75 0.48

2013 Average 54 97 81 75 0.47

Soft White

Wheat Estimated

Production

1.22 MMT

Soft White

Wheat Estimated

Production

1.46 MMT

Soft White

Wheat Estimated

Production

1.04 MMT

Soft White

Wheat Estimated

Production

0.57 MMT

Soft White

Wheat Estimated

Production

0.37 MMT

Estimated

Production

0.25 MMT

4 5

8

Physical Dough PropertiesProduction WheatZone Protein Absorption Peak Stability P L P/L W Range 14% mb Time minutes mm mm 104 joules 12% mb % minutes

Soft White

Wheat Estimated

Production

1.22 MMT

Soft White

Wheat Estimated

Production

1.46 MMT

Soft White

Wheat Estimated

Production

1.04 MMT

Soft White

Wheat Estimated

Production

0.57 MMT

NORTH CENTRAL <8.5 51.8 1.3 2.2 59 47 1.26 103

8.5-9.4 53.1 4.2 5.5 57 72 0.79 130

9.5-10.4 53.7 4.2 4.8 51 105 0.49 156

10.5-12.0 55.1 3.7 5.1 48 131 0.37 163

>12.0 55.2 4.8 5.4 48 166 0.29 204

2015 Average 54.5 4.1 5.0 50 128 0.45 169

2014 Average 55.5 3.4 4.0 44 123 0.40 124

3 Year Average 54.3 2.6 3.7 47 121 0.44 128

NORTHEAST 8.5-9.4 53.3 2.7 3.2 39 93 0.42 91

9.5-10.4 51.9 2.5 3.9 36 100 0.36 100

10.5-12.0 53.7 2.7 3.9 39 117 0.33 111

>12.0 54.3 3.8 4.2 35 142 0.25 124

2015 Average 53.2 2.9 3.9 37 116 0.33 109

2014 Average 55.0 2.9 3.3 39 115 0.36 100

3 Year Average 53.5 2.2 3.0 38 122 0.33 99

CENTRAL <8.5 51.2 1.2 1.5 33 58 0.57 57

8.5-9.4 51.5 2.2 2.6 39 54 0.72 71

9.5-10.4 52.3 2.2 2.7 36 70 0.51 77

10.5-12.0 54.4 2.4 3.0 40 76 0.53 93

>12.0 56.6 3.5 4.0 42 167 0.25 144

2015 Average 53.5 2.5 2.9 39 91 0.51 94

2014 Average 54.5 2.4 2.4 36 111 0.34 88

3 Year Average 54.1 2.0 2.4 39 106 0.41 88

SOUTHEAST 8.5-9.4 53.0 2.3 3.1 36 61 0.59 59

9.5-10.4 54.1 2.2 3.0 39 65 0.60 64

10.5-12.0 55.5 2.2 2.8 36 68 0.53 60

>12.0 55.3 2.2 2.4 33 123 0.27 77

2015 Average 54.6 2.2 2.9 37 70 0.55 63

2014 Average 54.6 1.7 2.3 38 72 0.54 69

3 Year Average 53.7 1.7 2.1 34 89 0.40 63

SOUTHWEST 8.5-9.4 52.9 2.4 4.1 43 87 0.49 102

9.5-10.4 52.6 1.5 3.2 42 83 0.51 99

10.5-12.0 53.4 3.2 4.1 47 99 0.47 129

2015 Average 53.0 2.3 3.8 44 89 0.49 109

2014 Average 54.5 1.6 2.5 46 64 0.72 78

3 Year Average 53.6 1.7 2.7 43 89 0.56 89

WHITE CLUB 2015 Average 53.6 2.0 1.3 31 65 0.48 53

WHEAT 2014 Average 53.8 1.8 1.1 28 82 0.34 48

3 Year Average 52.7 1.6 1.5 29 90 0.32 52

Estimated

Production

0.25 MMT

Farinograph Alveograph

Soft White

Wheat Estimated

Production

0.37 MMT

6 7

9

Finished Products

6

Production Wheat Total Specific TotalZone Protein Spread Top Grain Volume Score Volume Score Range Spread Factor Score cc Control cc/g Control 12% mb cm spread/ is 56 is 70 height

Soft White

Wheat Estimated

Production

1.22 MMT

Soft White

Wheat Estimated

Production

1.46 MMT

Soft White

Wheat Estimated

Production

1.04 MMT

Soft White

Wheat Estimated

Production

0.57 MMT

Soft White

Wheat Estimated

Production

0.37 MMT

Chinese Southern Type

Sugar Snap Cookie Sponge Cake Steamed Bread Production WheatZone Protein Absorption Peak Stability P L P/L W Range 14% mb Time minutes mm mm 104 joules 12% mb % minutes

NORTH CENTRAL <8.5 9.3 11.6 7.0 1332 56 2.00 68

8.5-9.4 8.8 11.0 4.0 1269 41 1.98 67

9.5-10.4 8.9 10.5 2.5 1252 44 2.09 68

10.5-12.0 8.7 10.2 1.5 1210 38 2.45 70

>12.0 8.5 8.9 1.0 1220 35 2.52 72

2015 Average 8.7 10.0 2.0 1233 39 2.34 70

2014 Average 8.4 9.0 2.2 1153 37 2.65 68

3 Year Average 8.5 9.4 2.9 1195 45 2.24 67

NORTHEAST 8.5-9.4 9.0 10.6 5.5 1319 49 2.09 65

9.5-10.4 8.9 10.5 5.5 1280 38 2.21 67

10.5-12.0 8.5 10.0 2.5 1263 44 2.40 67

>12.0 8.4 9.3 1.0 1244 38 2.49 69

2015 Average 8.6 10.0 3.3 1268 41 2.34 67

2014 Average 8.3 8.8 2.7 1200 46 2.50 70

3 Year Average 8.6 9.7 3.3 1218 48 2.19 69

CENTRAL <8.5 8.9 11.2 5.5 1291 46 2.09 68

8.5-9.4 8.9 11.2 6.0 1332 49 2.17 67

9.5-10.4 8.7 10.2 4.0 1256 44 2.22 68

10.5-12.0 8.5 9.1 3.5 1312 46 2.40 63

>12.0 8.3 8.9 0.5 1238 42 2.65 67

2015 Average 8.6 10.0 3.7 1286 45 2.34 67

2014 Average 8.3 9.0 2.4 1142 35 2.43 67

3 Year Average 8.5 9.3 3.1 1186 44 2.14 67

SOUTHEAST 8.5-9.4 8.9 9.9 6.5 1282 44 2.23 67

9.5-10.4 8.8 9.7 4.0 1275 52 2.22 66

10.5-12.0 8.7 8.9 3.5 1301 52 2.26 63

>12.0 8.5 9.0 0.5 1260 42 2.63 66

2015 Average 8.7 9.4 3.8 1283 51 2.26 65

2014 Average 8.5 9.3 3.3 1190 46 2.29 63

3 Year Average 8.7 9.7 3.9 1219 49 2.10 65

SOUTHWEST 8.5-9.4 9.0 10.0 7.0 1264 52 2.23 67

9.5-10.4 8.6 9.6 5.5 1266 45 2.32 67

10.5-12.0 8.6 8.8 4.0 1260 45 2.64 69

2015 Average 8.7 9.5 5.5 1264 47 2.39 67

2014 Average 8.5 8.8 3.1 1196 51 2.09 64

3 Year Average 8.6 9.2 3.6 1211 51 1.95 66

WHITE CLUB 2015 Average 8.8 11.0 3.5 1267 39 2.39 66

WHEAT 2014 Average 8.8 10.2 4.0 1192 44 2.68 65

3 Year Average 8.9 11.1 4.5 1216 49 2.37 66

Estimated

Production

0.25 MMT6 7

Farinograph

< 8.5% Wheat Protein Range

8.5-9.4% Wheat Protein Range

9.5-10.4 Wheat Protein Range

10.5-12.0% Wheat Protein Range >12.0% Wheat Protein Range White Club Wheat

5

4

3

2

1

0North Northeast Central Southeast SouthwestCentral

PNW Soft White Wheat Farinograph StabilityYearly Average by Production Zone

min

utes2013

2014

2015

5

4

3

2

1

0North Northeast Central Southeast Southwest

Central

PNW Soft White Wheat Farinograph Stabilityby Protein Content and Production Zone, 2015

min

utes

<8.5

%8.

5-9.

4%

9.5-

10.4

%

10.5

-12.

0%

>12.

0%

8.5-

9.4%

9.5-

10.4

%

10.5

-12.

0%

>12.

0%

<8.5

%

8.5-

9.4%

9.5-

10.4

%

10.5

-12.

0%

>12.

0%

8.5-

9.4%

9.5-

10.4

%

10.5

-12.

0%

>12.

0%

8.5-

9.4%

9.5-

10.4

%

10.5

-12.

0%

Farino 15 LC_Layout 1 10/9/15 11:11 AM Page 1

5

4

3

2

1


PNW Soft White Wheat Farinograph StabilityYearly Average by Production Zone

min

utes

2013

2014

2015

5

4

3

2

1


Central

PNW Soft White Wheat Farinograph Stabilityby Protein Content and Production Zone, 2015

min

utes

<8.5

%8.

5-9.

4%

9.5-

10.4

%

10.5

-12.

0%

>12.

0%

8.5-

9.4%

9.5-

10.4

%

10.5

-12.

0%

>12.

0%

<8.5

%

8.5-

9.4%

9.5-

10.4

%

10.5

-12.

0%

>12.

0%

8.5-

9.4%

9.5-

10.4

%

10.5

-12.

0%

>12.

0%

8.5-

9.4%

9.5-

10.4

%

10.5

-12.

0%

Farino 15 LC_Layout 1 10/9/15 11:11 AM Page 1

8 9

Alveograph

< 8.5% Wheat Protein Range

8.5-9.4% Wheat Protein Range

9.5-10.4 Wheat Protein Range

10.5-12.0% Wheat Protein Range >12.0% Wheat Protein Range White Club Wheat

250

200

150

100

50


Central

PNW Soft White Wheat Alveograph “W” ValueYearly Average by Production Zone

10-4

joul

es

250

200

150

100

50


Central

PNW Soft White Wheat Alveograph “W” Valueby Protein Content and Production Zone, 2015

10-4

joul

es2013

2014

2015<8

.5%

<8.5

%

9.5-

10.4

%10

.5-1

2.0%

>12.

0%

8.5-

9.4%

9.5-

10.4

%

10.5

-12.

0%>1

2.0%

<8.5

%

8.5-

9.4%

9.5-

10.4

%

10.5

-12.

0%

>12.

0%

8.5-

9.4%

9.5-

10.4

%

9.5-

10.4

%

9.5-

10.4

%

9.5-

10.4

%

8.5-

9.4%

9.5-

10.4

%

Alveo 15 LC_Layout 1 10/9/15 11:19 AM Page 1

250

200

150

100

50


Central

PNW Soft White Wheat Alveograph “W” ValueYearly Average by Production Zone

10-4

joul

es

250

200

150

100

50


Central

PNW Soft White Wheat Alveograph “W” Valueby Protein Content and Production Zone, 2015

10-4

joul

es

2013

2014

2015

<8.5

%

<8.5

%

9.5-

10.4

%10

.5-1

2.0%

>12.

0%

8.5-

9.4%

9.5-

10.4

%

10.5

-12.

0%>1

2.0%

<8.5

%

8.5-

9.4%

9.5-

10.4

%

10.5

-12.

0%

>12.

0%

8.5-

9.4%

9.5-

10.4

%

9.5-

10.4

%

9.5-

10.4

%

9.5-

10.4

%

8.5-

9.4%

9.5-

10.4

%

Alveo 15 LC_Layout 1 10/9/15 11:19 AM Page 1

8 9

Amylograph

North Central Production Zone

Northeast Production Zone

Central Production Zone

Southeast Production Zone Southwest Production Zone White Club Wheat



Southeast Production Zone

North Central Production Zone700

600

500

400

300


PNW Soft White Wheat Amylograph Peak Viscosity3 Year Averages by Production Zone

BU

2013

2014

2015

700

600

500

400

300


Central

PNW Soft White Wheat Amylograph Peak Viscosityby Protein Content and Production Zone, 2015

10-4

joul

es

<8.5

%8.

5-9.

4%

9.5-

10.4

%

10.5

-12.

0%-

>12.

0%

8.5-

9.4%

9.5-

10.4

%

10.5

-12.

0%

>12.

0%

<8.5

%

8.5-

9.4%

9.5-

10.4

%

10.5

-12.

0%

>12.

0%

8.5-

9.4%

9.5-

10.4

%

9.5-

10.4

%

>12.

0%

< 8

.5-9

.4%

9.5-

10.4

%

10.5

-12.

0%

Amylo 15 LC_Layout 1 10/8/15 2:14 PM Page 1

700

600

500

400

300


PNW Soft White Wheat Amylograph Peak Viscosity3 Year Averages by Production Zone

BU

2013

2014

2015

700

600

500

400

300


Central

PNW Soft White Wheat Amylograph Peak Viscosityby Protein Content and Production Zone, 2015

10-4

joul

es

<8.5

%8.

5-9.

4%

9.5-

10.4

%

10.5

-12.

0%-

>12.

0%

8.5-

9.4%

9.5-

10.4

%

10.5

-12.

0%

>12.

0%

<8.5

%

8.5-

9.4%

9.5-

10.4

%

10.5

-12.

0%

>12.

0%

8.5-

9.4%

9.5-

10.4

%

9.5-

10.4

%

>12.

0%

< 8

.5-9

.4%

9.5-

10.4

%

10.5

-12.

0%

Amylo 15 LC_Layout 1 10/8/15 2:14 PM Page 1

10 11

Sponge Cake



Southeast Production Zone Southwest Production Zone

White Club Wheat


1280

1320

1240

1200

1160

1120

1080

<8.5% 8.5-9.4% 9.5-10.4% 10.5-12.0% >12.0%

PNW Soft White Wheat Sponge Cake Volumeby Production Zone and Protein Content, 2015

cubi

c ce

ntim

eter

s (c

c)

North Central

Northeast

Central

Southeast

Southwest

1280

1240

1200

1160

1120

1080

North Northeast Central Southeast SouthwestCentral

PNW Soft White Wheat Sponge Cake VolumeYearly Average by Production Zone

cubi

c ce

ntim

eter

s (c

c) 2013

2014

2015

1040

1040

Spongecake LC 15_Layout 1 10/9/15 11:20 AM Page 1

1280

1320

1240

1200

1160

1120

1080

<8.5% 8.5-9.4% 9.5-10.4% 10.5-12.0% >12.0%

PNW Soft White Wheat Sponge Cake Volumeby Production Zone and Protein Content, 2015

cubi

c ce

ntim

eter

s (c

c)

North Central

Northeast

Central

Southeast

Southwest

1280

1240

1200

1160

1120

1080


PNW Soft White Wheat Sponge Cake VolumeYearly Average by Production Zone

cubi

c ce

ntim

eter

s (c

c) 2013

2014

2015

1040

1040

Spongecake LC 15_Layout 1 10/9/15 11:20 AM Page 1

10 11

Chinese Southern Type Steamed Bread

3.0

2.5

2.0

1.5

1.0

.5

<8.5% 8.5-9.4% 9.5-10.4% 10.5-12.0% >12.0%

PNW Soft White Wheat Steamed Bread Specific Volumeby Production Zone and Protein Content, 2015

cubi

c ce

ntim

eter

s/g

North Central

Northeast

Central

Southeast

Southwest

3.0

2.5

2.0

1.5

1.0

.5


PNW Soft White Wheat Steamed Bread Specific VolumeYearly Average by Production Zone

cubi

c ce

ntim

eter

s/g 2013

2014

2015

0

0

Steamed Bread LC 15_Layout 1 10/9/15 11:22 AM Page 1

3.0

2.5

2.0

1.5

1.0

.5

<8.5% 8.5-9.4% 9.5-10.4% 10.5-12.0% >12.0%

PNW Soft White Wheat Steamed Bread Specific Volumeby Production Zone and Protein Content, 2015

cubi

c ce

ntim

eter

s/g

North Central

Northeast

Central

Southeast

Southwest

3.0

2.5

2.0

1.5

1.0

.5


PNW Soft White Wheat Steamed Bread Specific VolumeYearly Average by Production Zone

cubi

c ce

ntim

eter

s/g 2013

2014

2015

0

0

Steamed Bread LC 15_Layout 1 10/9/15 11:22 AM Page 1




Southeast Production Zone Southwest Production Zone

White Club Wheat

12 13

These results were from composite samples of the Pacific Northwest soft white wheat and white club wheat harvest. Soft white wheat composite samples were prepared by pro-duction zone and protein levels, and all white club wheat samples received were made into one composite sample. These composite samples were analyzed for wheat quality, flour quality, solvent retention capacity, physical dough properties, and finished product characteristics. Harvest information is summarized as follows:

Wheat Quality

Wheat data indicated average test weights were just under 60 pounds per bushel (lbs/bu) at most protein levels in all production zones. Dockage levels were higher than the three-year averages in all production zones. Low wheat moisture at less than 10 percent prevailed in the major wheat producing zones of North Central, Northeast, and Central. Average falling number values in all protein levels in all production zones were greater than 300 seconds. Average wheat ash contents were higher than the three-year averages in all production zones. Thousand kernel weights were lighter than last year and the three-year averages. SKCS kernel hardness indexes were similar to the three-year averages in all production zones. Whole meal wet gluten contents were slightly higher than the three-year averages in all production zones.

Flour Quality

Average flour yields were less than the three-year aver-ages in North Central, Northeast, Central, and Southwest production zones. White club wheat had much lower flour yield than last year and the three-year average, probably due to lower thousand kernel weight. Average flour ash contents were lower than last year in all production zones. Flour color was similar to last year and the three-year averages. Flour quality parameters indicated higher wet gluten contents in samples with higher protein content. Flour falling number values were greater than 300 seconds at all protein ranges in all production zones. Amylograph peak viscosities above 450 BU were present in all protein ranges in samples from North Central, Northeast, Central, and Southwest production zones. White club composite had an amylograph peak viscosity of 647 BU, much higher than last year and the three-year average.

Solvent Retention Capacity (SRC)

North Central production zone wheat composite sample had higher average water-SRC, sucrose-SRC, lactic acid-SRC, and sodium carbonate-SRC values than composites in other production zones. Gluten Performance Index (GPI) indicates gluten strength using lactic acid-, sucrose-, and sodium carbonate-SRC values. North Central Zone had the highest and Southeast Zone had the lowest average GPI values. Club wheat composite had similar SRC and GPI values to 2014 harvest and 2013 harvest.

Physical Dough Properties

Physical dough property tests indicated generally lower average water absorption values and generally weaker gluten strength, as measured by the farinograph, in samples with lower protein content in each production zone. Longer dough extensibility, as shown by alveograph L values, was observed in samples with higher protein content. White club wheat had weaker gluten strength than soft white wheat samples, as indicated by much lower alveograph W values. 2015 harvest white club had similar alveograph W value to the three-year average even though flour protein was higher.

Finished Products

Within each production zone, lower protein soft white samples made better sugar snap cookies as measured by spread factor and top grain score. Average sponge cake volumes were larger than last year and the three-year averages in all production zones. Steamed bread specific volumes generally increased with increasing protein content within each production zone. Steamed bread specific volume averages were lower than last year in North Central, Northeast, Central, and Southeast production zones, but higher than the three-year averages for all production zones. White club composite had a larger cookie spread factor than last year and similar to the three-year average; larger sponge cake volume than last year and the three-year average; and a smaller steamed bread specific volume than last year, but similar to the three-year average.

Summary

12 13

www.idahowheat.org www.wagrain.o

Wheat Marketing Center thanks many individuals and organizations

which helped collect and send in samples for the 2015 Annual Pacific Northwest Crop

Quality Survey and also recognizes and thanks the project’s funding partners:

www.owgl.org www.uswheat.org

www.wmcinc.org

1200 NW Naito Parkway, Suite 230 Portland, Oregon 97209 USA

P H O N E + 1.503.295.0823 E M A I L [email protected]

rg

U.S. Pacific Northwest · Weather The Pacific Northwest . had limited to adequate soil moisture at planting. Most of the wheat produc-tion area received short to adequate rainfall

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