Environmental influences on flour composition, dough rheology, and baking quality of spring wheat

The highly variable environmental conditions across the Pacific Northwest ( PNW) influence the milling and baking quality of wheat grain produced in th is region. This study was conducted to compare the flour composition, dough rheology, and baking quality of soft and hard spring wheat grain produced in diverse environments. Thirteen soft and five hard spring wheat cultivars were grown at Lind, WA (semiarid) and Fairfield, WA (high precipitation) f or three years. Grain was evaluated for flour composition, rheology, and ex perimental baked product quality. Flour composition, rheological properties , and baking qualities were primarily influenced by the environment. Protei n contents, microSDS values, and water absorption levels were significantly (P < 0.0001) higher for all cultivars grown at Lind compared with those fr om Fairfield. Cookie diameters were larger (P < 0.0001) for soft flours fro m Fairfield, whereas loaf volumes were higher (P < 0.0001) for hard wheat f lours from Lind. Results indicate that producing soft or hard wheat outside of its optimal climatic zone reduces experimental baked product quality.