EFFECT OF SPRING AND WINTER GROWTH HABITAT ON COMPOSITIONAL, MILLING,AND BAKING CHARACTERISTICS OF WINTER WHEATS

Seven commercial winter wheat cultivars were vernalized and grown unde r winter and spring habitat at two locations for three consecutive yea rs. Winter-planted wheats (WPW) were higher in test and kernel weight and generally harder but were lower in protein and ash contents than t heir spring-planted (SPW) counterparts. Alkaline water retention capac ity was consistently higher in SPW than in WPW. No consistent differen ces were recorded in soluble and total pentosans. Hardness and protein concentration were not significantly correlated. Differences in hardn ess, protein, ash, soluble and total pentosans, and alkaline water ret ention capacity of flours paralleled those in whole grains. Milling pr operties such as flour yield and milling score depended on test and ke rnel weight. Total flour yields (with higher reduction flour yields) a nd milling scores were consistently higher in the WPW than in their SP W counterparts. Protein dispersibility in urea was correlated with dou gh development time, water absorption, and loaf volume. Cookie diamete r, generally, was higher in WPW than in SPW.