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Hard red winter wheat (Triticum aestivumL.) is the major class produced in the USA, whereas many markets and countries prefer white wheat. Objectives of studies reported here were to determine the agronomic feasibility of hard white winter wheat in the major U.S. wheat area, compare the breadmaking quality of hard white and hard red winter wheats, and identify where hard white wheat might be grown without preharvest sprouting. ‘KS75216’ hard white winter wheat and ‘Newton’ hard red winter wheat were grown with locally‐recommended production practices at 10 Kansas locations during the 1979–1980 and 1980–1981 seasons. Plant, grain yield, grain quality, and flour quality characteristics were determined. Winter survival, maturity, height, and lodging were very similar for the two genotypes. Mean grain yield, test weight, hundred‐kernel weight, and protein concentration were 3383 kg ha‒1, 762 kg m‒3, 2.88 g, and 136 g kg ‒1, respectively, for the white wheat and 3442 kg ha ‒1775 kg m‒3, 2.82 g, and 133 g kg‒1, respectively for the red wheat. Grain falling number was lower and α‐amylase activity was higher in the white wheat than in the red wheat at several locations, but both were within acceptable limits at all locations, indicating that preharvest sprouting was low. Sedimentation values frequently were lower and flour protein concentrations frequently were higher for the white wheat than for the red wheat, but dough mixing time, loaf volume, and bread quality were similar for the two genotypes. We concluded that hard white winter wheat is as agronomically feasible as hard red winter wheat in the major U.S. wheat area, that both classes are equally suitable for breadmaking, and that preharvest sprouting is not a barrier to white wheat production most years.

Baking experiments and analyses of gluten protein composition were carried out with flours from U.S. and Norwegian wheat lines differing in baking characteristics. Bread-making quality was evaluated by mixograph and baking tests. The compositions of high-molecular-weight (HMW) glutenin subunits and gliadins were examined by sodium dodecylsulfate-polyacrylamide gel electrophoresis and acid-polyacrylamide gel electrophoresis, respectively. Lack of correlation between the Glu-1 quality score based on HMW glutenin subunits and backing performance was observed. For the Norwegian wheat lines, variation in gluten polypeptides encoded from the short arm of the 1B chromosome partially explained variation in baking performance. Copyright 1993, 1999 Academic Press

Water-soluble nonstarch polysaccharides were extracted from commercial hard red winter wheat flour and separated into three fractions by graded ethanol precipitation. The three fractions, F15, F40, and F60, varied in polysaccharide composition. Fraction F15 was rich in watersoluble (1?3)(1?4)-ß-d-glucans, and fractions F40 and F60 were rich in arabinoxylans. Addition of individual fractions to a bread formula did not affect bread loaf volume. Addition of fraction F15 to the formula improved bread crumb grain. Treatment of (1?3)(1?4)-ß-D-glucan-rich fraction F15 with lichenase before its addition to the bread formula resulted in bread with poor crumb grain. Treatment of the F15 fraction with ß-xylanase before its addition to the bread formula resulted in bread with slightly improved crumb grain. Presumably, the (1?3)(1?4)-ß-D-glucans in fraction F15 improved crumb grain by stabilizing air cells in the bread dough and preventing coalescence of the cells. Addition of pentosan-rich fractions F40 and F60 to the bread formula did not improve crumb grain and interfered with the improving effect of (1?3)(1?4)-ß-D-glucan-rich fraction F15. Hydrolysis of the arabinoxylans in flour by adding ß-xylanase to the bread formula resulted in improved crumb grain.

An objective method was developed to measure dough stickiness. The texture analyser provided the required compression force and measured the tension. A cell was designed and built that caused the dough to separate from the probe surface under tensile stress. This is critical for the measurement of dough surface stickiness. The procedure was highly reproducible and appeared to correlate well with subjective measurements of dough stickiness. A number of factors that affected dough stickiness were studied by the developed procedure. Although many factors were shown to affect dough stickiness, none appeared to explain the increased stickiness found with certain flours.

Alveogram length obtained with a modified alveograph method was useful in predicting loaf volume of hard winter wheat flour when mixing or oxidation requirement was taken into account.

Loaf volume, crumb grain, and mixing time of preripe hard red winter wheat were affected adversely when dried at temperatures over 160° F., depending on amount of moisture in the grain.

Four crosses between two soft red winter wheats, ‘Atlas 50’ and ‘Atlas 66,’ and two hard red winter wheats, ‘Triumph’ and ‘Kaw,’ were studied for heritability and correlation values among various agronomic and quality characters. Flour yield, 1000‐kernel weight, and kernels per 30 ml were more heritable than test weight, protein content, and mixogram mixing time. The parent cultivars were separated by two to four genes for flour yield, three to four genes for protein content, and at least two genes for mixing time. There were significant correlations between 7 pairs of characters among all combinations of 13 characters studied. Thirteen Kaw ✕ Atlas 50 and Atlas 50 ✕ Kaw progenies contained 1 to 3% more flour protein than Kaw controls, and possessed promising hard wheat characters for milling, baking, and dough mixing properties.