CLIMATE VARIABILITY AND WHEAT BAKING QUALITY

The influence of climatic factors on the baking quality of bread wheat was explored by establishing relationships between Mechanical Dough D evelopment (MDD) bake scores and monthly temperature and rainfall from November to January. Wheat quality data for Triticum aestivum L. cult ivars 'Rongotea', 'Oroua', and 'Otane' were collated from recommended list trials in Hawke's Bay, Manawatu, Canterbury, south Otago, and Sou thland, New Zealand, over the seasons 1974/75-1991/92. Only weak relat ionships were established between autumn sown wheat quality and climat ic factors. In contrast, there were strong influences of temperature ( positive) and rainfall (negative) on the quality of spring sown wheat. The baking quality of 'Oroua' and 'Otane' were affected by January te mperatures and December-January rainfall. For 'Rongotea', November-Dec ember mean temperature and December rainfall were the most important c limate factors. The models indicated that central Marlborough and nort h Canterbury have the best climates for high quality bread wheat. Howe ver, analysis of the Lincoln climate record from 1864 to 1994 showed t hat climate factors alone could cause 'Otane' MDD bake scores to vary over a range of 19-29. The analysis highlighted that useful relationsh ips exist between climate and wheat quality, which can be used to asse ss the impacts of both spatial and temporal climate variability and ch ange.