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Abstract
Impact of Blending Hard and Soft White Wheats on Milling and Baking Quality. Cereal Foods World 37:643-648
Morris,C.F.
The resurgence of hard white wheat production in the western United States will undoubtedly lead to the purposeful or inadvertent blending of this market class with the class soft white that now predominates. Currently, only one hard white wheat cultivar, Klasic, is of commercial importance. This study evaluated the blending of three grain lots of Klasic with two popular soft white wheat cultivars (Daws and Stephens) to assess the potential impact of mixing white wheat classes on hard wheat milling and baking quality. Blending changed quality in one of two ways: 1.) A linear response proportional to the relative amount of each component in a blend with the quality of the blend intermediate between the equality of the unblended grain lots and 2) a curvilinear response in which a small amount (e.g., 10%) of soft wheat had a disproportionally large effect. No synergistic effects due to blending were observed. A linear response pattern was observed for grain test weight, near-infrared reflectance (NIR) hardness score, and protein and for flour yield, protein, and water absorption. Traits that followed a curvilinear response pattern included dough mixing time and straight-dough pan-bread volume. Within the cultivar Klasic and within the class soft white, grain lots differed mist in straight-grade flour yield and bread loaf volume. NIR grain hardness scores for the three Klasic hard white wheat grain lots ranged from 41 to 84, compared with 34 for the two soft white wheats, and therefore may be suitable for correctly classing unblended grain lots of white wheat. NIR hardness score was significantly correlated with optimum flour-wheat absorption only.
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