Flourpedia.comHard Red Winter wheat is Medium to high protein, medium hard endosperm, red bran, medium gluten content, mellow gluten. Used in pan breads, Asian noodles, hearth breads, hard rolls, flatbreads, croissants and general-purpuse flour.

This data from 492 samples, collected from grain elevators in 44 reporting areas when at least 30% of the local harvest was complete.

USDA/ARS Hard Winter Wheat Quality Lab, Manhattan, KS, and Plain Grains, Inc, Collected samples and conducted quality analyses.

Weather and Harvest

Planted area for the 2017 hard red winter (HRW) crop fell to the lowest level in over 100 years, pressured by the poor income potential from wheat. The 2017 Hard Red Winter production, estimated at 20.4 million metric tons (MMT), is down from 29.4 MMT in 2016 and well below 5-year average. 

Large beginning stocks partially offset the sharp production decline. USDA estimated the Hard Red Winter supply (excluding imports) at 36.5 MMT, down 13% from 2016. 

Variable conditions challenged the crop, but moisture remained adequate, or even excessive in some areas, resulting generally in better than expected yields, lower than average protein, but otherwise good milling and processing characteristics.

Hard Red Winter Production
for the major producing states (million metric tones)

 

2017

2016

2015

2014

2013

California

0.2

0.3

0.3

0.3

0.7

Colorado

2.1

2.7

2.1

2.3

1.1

Idaho

0.3

0.4

0.4

0.3

0.4

Kansas

8.8

12.3

8.5

6.5

8.6

Montana

1.8

2.9

2.5

2.5

2.2

Nebraska

1.2

1.8

1.2

1.9

1.1

Oklahoma

2.7

3.7

2.7

1.3

2.8

Oregon

0.1

0.1

0.0

0.1

0.1

South Dakota

0.6

1.7

1.2

1.6

0.7

Texas

1.7

2.4

2.7

1.7

1.7

Washington

0.5

0.5

0.3

0.3

0.4

Wyoming

0.1

0.1

0.1

0.1

0.1

Twelve-State Total

20.1

28.9

22.0

19.0

19.8

Total HRW Production

20.4

29.4

22.6

20.1

20.3

Based on USDA crop estimates as of September 29, 2017

In the Southern and Central Plains, a warmer than normal winter favored diseases and insect pests. An unusually late 20-inch snowfall caused significant lodging in western Kansas, eastern Colorado and parts of Nebraska, Oklahoma and Texas. 

Higher disease and insect pressure followed and reduced yield potential. Late season rain benefited Kansas, Colorado and Nebraska, but was too late for Texas and Oklahoma.

The start of winter was mild and dry across the Pacific Northwest (PNW) and Northern Plains, but February through April was extremely wet with erratic temperatures. 

A hot, dry late spring caused inconsistent crop development. Eastern Montana, South Dakota and western North Dakota suffered severe drought conditions with devastating effects in yield.

Wheat and Grade Data

Overall kernel characteristics are outstanding in the 2017 crop, although protein levels were lower than average. Despite the challenging growing conditions, overall 92% of Composite, 86% of Gulf-Tributary and 100% of PNW-Tributary samples graded US No. 2 or better. 

Test weight averages 60.5 lb/bu (79.6 kg/hl), above the 5-year average of 29.1 g. The average wheat falling number is 378 sec, below 2016 and the 5-year average, but still indicative of sound wheat.

Hard Red Winter 
Midwest and PNW Harvest Data
HARD RED WINTER COMPOSITE AVERAGE
2017   By Protein* 2016 5-Year
Low Med High Overall Overall Average
Wheat Grade   Data :
Test Weight(lb/bu) 60.8 60.2 59.1 60.5 60.5 60.3
(kg/hl) 80.0 79.2 77.7 79.6 79.6 79.3
Damaged Kernels (%) 0.2 0.2 0.2 0.2 0.3 0.3
Foreign Material (%) 0.1 0.2 0.1 0.1 0.2 0.1
Shrunken and Broken (%) 1.0 0.8 0.8 0.9 0.9 1.2
Total Defects (%) 1.3 1.2 1.1 1.2 1.4 1.6
Grade 1 HRW 1 HRW 1 HRW 1 HRW 1 HRW 1 HRW
Wheat Non-Grade Data :
Dockage (%) 0.6 0.6 0.6 0.6 0.5 0.6
Moisture (%) 11.3 10.8 10.3 11.0 11.2 11.2
Protein (%) 12% / 0% moisture   basis 10.7 / 12.2 11.9 / 13.5 13.1 / 14.8 11.4 / 13.0 11.5 / 13.1 12.6 / 14.4
Ash (%) 14% / 0% moisture   basis 1.49 / 1.73 1.51 / 1.75 1.54 / 1.79 1.50 / 1.74 1.49 / 1.73 1.53 / 1.78
1000 Kernel Weight (g) 31.1 31.0 31.0 31.0 31.7 29.4
Kernel Size (%) lg/md/sm 69 / 30 / 1 68 / 31 / 1 65 / 34 / 1 68 / 31 /1 70 / 29 /1 58 / 41 / 1
Single Kernel Hardness 64.0 64.8 61.0 64.3 55.2 64.4
Weight (mg) 31.1 31.0 31.0 31.0 31.7 29.4
Diameter (mm) 2.56 2.55 2.54 2.56 2.66 2.60
Sedimentation (cc) 40.2 43.5 50.3 43.5 43.8 50.3
Falling Number (sec) 363 375 374 368 392 401
DON (ppm) <0.5 <0.5 <0.5 <0.5 <0.5
Flour Data :
Lab Mill   Extraction (%) 78.1 78.2 77.8 78.1 76.6 75.2
Color : L* 89.9 89.8 89.8 89.9 90.0 90.2
a* -1.2 -1.1 -1.0 -1.1 -1.2 -1.5
b* 10.3 10.3 10.2 10.3 10.3 10.2
Protein (%) 14% / 0% moisture   basis 9.9 / 11.6 11.0 / 12.8 12.1 / 14.1 10.7 / 12.4 10.4 / 12.0 11.6 / 13.5
Ash (%) 14% / 0% moisture   basis 0.63 / 0.73 0.63 / 0.74 0.66 / 0.77 0.64 / 0.74 0.56 / 0.65 0.56 / 0.65
Wet Gluten (%) 22.8 26.6 30.1 25.3 24.8 29.2
Gluten Index 95 92 88 93 93 93
Falling Number (sec) 394 412 416 401 431 417
Amylograph Viscosity : 65 g   (BU) 463 478 517 478 491 505
Starch Damage (%) 6.9 6.9 6.8 6.8 6.4 6.3
SRC : GPI 0.60 0.57 0.58 0.58 0.66
Water / 50% Sucrose 70 / 105 67 / 108 69 / 109 69 / 109 72 / 114
5% Lactic Acid / 5% Na2CO3 122 / 97 117 / 97 120 / 97 120 / 97 146 / 103
Dough   Properties :
Farinograph :   Peak Time (min) 4.1 4.6 5.0 4.5 4.0 5.2
Stability (min) 6.0 5.7 6.1 6.1 6.7 9.2
Absorption 59.5 60.9 63.1 60.5 59.2 59.5
Alveograph : P (mm) 87 87 97 88 91 80
L (mm) 64 74 79 70 69 95
P / L Ratio 1.36 1.18 1.23 1.26 1.33 0.84
W (10 -4 J) 184 203 230 199 211 239
Extensograph : Resistance (BU) 304 / 471 273 / 424 277 / 422 293 / 449 324 / 503 322 / 476
( 45 / 135 min) Extensibility (cm) 13.3 / 12.3 14.4 / 13.6 14.3/ 14.3 13.8 / 13.0 13.6 / 12.8 14.7 / 14.2
Area (cm 2) 67 / 87 67 / 93 66 / 99 67 / 92 74 / 100 83 / 114
Baking   Evaluation
Pan Bread :   Bake Absorption (%) 62.2 63.1 64.0 62.8 62.9 62.7
Crumb Grain and Texture (1-10) 6.3 6.8 6.6 6.6 5.5 6.2
Loaf Volume (cc) 783 824 840 806 821 840
Production of   11 States (%) 55 26 19 100
   
Note :   *Protein Range : Low, <11.5%; Med, 11.5 - 12.5%; High, > 12.5%   
HARD RED WINTER GULF EXPORTABLE AVERAGE
2017   By Protein* 2016 5-Year
Low Med High Overall Overall Average
Wheat Grade   Data :
Test Weight(lb/bu) 60.6 59.7 58.3 60.1 60.4 60.0
(kg/hl) 79.7 78.5 76.7 79.1 79.5 79.0
Damaged Kernels (%) 0.2 0.2 0.2 0.2 0.3 0.3
Foreign Material (%) 0.1 0.2 0.1 0.1 0.2 0.2
Shrunken and Broken (%) 1.0 0.9 0.7 0.9 0.9 1.2
Total Defects (%) 1.3 1.3 1.0 1.3 1.3 1.7
Grade 1 HRW 1 HRW 1 HRW 1 HRW 1 HRW 1 HRW
Wheat Non-Grade Data :
Dockage (%) 0.6 0.7 0.7 0.6 0.5 0.5
Moisture (%) 11.6 11.1 10.4 11.3 11.4 11.4
Protein (%) 12% / 0% moisture   basis 10.7 / 12.2 11.9 / 13.5 13.0 / 14.7 11.2 / 12.8 11.4 / 13.0 12.8 / 14.5
Ash (%) 14% / 0% moisture   basis 1.50 / 1.75 1.54 / 1.79 1.56 / 1.81 1.52 / 1.76 1.48 / 1.72 1.55 / 1.79
1000 Kernel Weight (g) 30.6 30.1 30.6 30.4 31.7 28.7
Kernel Size (%) lg/md/sm 69 / 30 / 1 67 / 32 / 1 68 / 31 / 1 68 / 31 / 1 71 / 28 / 1 55 / 43 / 1
Single Kernel Hardness 63.5 63.7 58.6 63.2 54.3 64.5
Weight (mg) 30.6 30.1 30.6 30.4 31.7 28.7
Diameter (mm) 2.55 2.53 2.53 2.55 2.65 2.57
Sedimentation (cc) 39.6 42.8 48.2 41.3 41.4 49.4
Falling Number (sec) 365 381 374 370 396 403
DON (ppm) <0.5 <0.5 <0.5 <0.5 <0.5
Flour Data :
Lab Mill   Extraction (%) 78.8 78.9 78.5 78.8 77.0 75.2
Color : L* 89.9 89.7 89.7 89.9 89.9 90.1
a* -1.2 -1.1 -1.0 -1.1 -1.2 -1.4
b* 10.3 10.3 10.2 10.3 10.5 10.3
Protein (%) 14% / 0% moisture   basis 9.9 / 11.5 11.0 / 12.8 12.0 / 13.9 10.4 / 12.1 10.4 / 12.1 11.8 / 13.7
Ash (%) 14% / 0% moisture   basis 0.64 / 0.74 0.65 / 0.76 0.68 / 0.79 0.65 / 0.75 0.58 / 0.67 0.58 / 0.68
Wet Gluten (%) 22.8 26.9 29.8 24.6 24.7 30.0
Gluten Index 95 91 87 93 92 92
Falling Number (sec) 392 412 419 400 436 419
Amylograph Viscosity : 65 g   (BU) 464 481 518 474 489 498
Starch Damage (%) 6.8 6.8 6.8 6.8 6.4 6.3
SRC : GPI 0.60 0.57 0.57 0.58 0.64
Water / 50% Sucrose 68 / 104 67 / 110 70 / 112 68 / 108 72 / 115
5% Lactic Acid / 5% Na2CO3 118 / 93 118 / 97 118 / 96 118 / 96 141 / 104
Dough   Properties :
Farinograph :   Peak Time (min) 4.2 4.5 4.6 4.3 3.9 5.3
Stability (min) 5.9 5.3 5.5 5.7 6.5 9.1
Absorption 59.2 60.7 63.0 60.0 59.2 60.0
Alveograph : P (mm) 83 84 95 84 89 80
L (mm) 66 76 79 70 67 95
P / L Ratio 1.26 1.11 1.20 1.20 1.33 0.84
W (10 -4 J) 178 194 220 187 199 231
Extensograph : Resistance (BU) 293 / 450 260 / 407 260 / 403 281 / 433 304 / 489 306 / 451
( 45 / 135 min) Extensibility (cm) 13.5 / 12.5 14.7 / 13.9 14.4 / 14.5 13.9 / 13.1 13.4 / 12.6 14.7 / 14.4
Area (cm 2) 66 / 87 65 / 93 62 / 97 65 / 90 67 / 94 78 / 110
Baking   Evaluation
Pan Bread :   Bake Absorption (%) 62.1 63.0 63.8 62.5 62.6 62.6
Crumb Grain and Texture (1-10) 6.3 6.8 6.4 6.5 5.4 6.1
Loaf Volume (cc) 783 833 837 802 819 844
Production of   11 States (%) 49 22 7 78
   
   
Note : *Protein Range : Low, <11.5%; Med, 11.5 - 12.5%; High, >   12.5%      
HARD RED WINTER PNW EXPORTABLE AVERAGE
2017   By Protein* 2016 5-Year
Low Med High Overall Overall Average
Wheat Grade   Data :
Test Weight(lb/bu) 61.7 62.1 61.9 61.9 60.8 60.9
(kg/hl) 81.1 81.7 81.4 81.4 80.0 80.1
Damaged Kernels (%) 0.1 0.0 0.0 0.0 0.2 0.2
Foreign Material (%) 0.1 0.0 0.1 0.1 0.2 0.1
Shrunken and Broken (%) 1.0 0.6 1.0 0.9 0.9 1.0
Total Defects (%) 1.2 0.6 1.1 1.0 1.1 1.3
Grade 1 HRW 1 HRW 1 HRW 1 HRW 1 HRW 1 HRW
Wheat Non-Grade Data :
Dockage (%) 0.5 0.4 0.4 0.4 0.7 0.6
Moisture (%) 10.4 9.6 10.0 10.0 10.6 10.7
Protein (%) 12% / 0% moisture   basis 10.6 / 12.1 12.0 / 13.6 13.4 / 15.2 12.0 / 13.6 11.7 / 13.3 12.2 / 13.9
Ash (%) 14% / 0% moisture   basis 1.44 / 1.68 1.40 / 1.63 1.46 / 1.70 1.43 / 1.67 1.52 / 1.76 1.49 / 1.73
1000 Kernel Weight (g) 32.7 34.2 32.2 33.0 31.6 31.4
Kernel Size (%) lg/md/sm 71 / 28 / 1 72 / 27 / 1 54 / 45 / 1 66 / 33 / 1 66 / 33 / 1 66 / 33 /1
Single Kernel Hardness 65.9 68.8 69.6 68.1 58.4 64.2
Weight (mg) 32.7 34.2 32.2 33.0 31.6 31.4
Diameter (mm) 2.60 2.64 2.56 2.60 2.71 2.67
Sedimentation (cc) 42.4 46.0 57.6 51.2 51.8 53.6
Falling Number (sec) 357 356 371 361 378 396
DON (ppm) <0.5 <0.5 <0.5 <0.5 <0.5
Flour Data :
Lab Mill   Extraction (%) 75.7 75.9 75.3 75.6 75.2 74.9
Color : L* 90.1 90.1 90.0 90.1 90.3 90.6
a* -1.1 -1.1 -1.0 -1.0 -1.1 -1.5
b* 10.1 10.3 10.1 10.2 9.9 9.9
Protein (%) 14% / 0% moisture   basis 10.1 / 11.8 11.0 / 12.8 12.6 / 14.6 11.6 / 13.5 10.6 / 12.4 11.1 / 12.9
Ash (%) 14% / 0% moisture   basis 0.61 / 0.71 0.58 / 0.68 0.58 / 0.68 0.59 / 0.69 0.50 / 0.59 0.50 / 0.59
Wet Gluten (%) 23.0 25.7 31.2 27.9 25.0 27.1
Gluten Index 97 94 92 94 97 96
Falling Number (sec) 403 412 404 406 417 411
Amylograph Viscosity : 65 g   (BU) 459 467 514 490 497 525
Starch Damage (%) 7.2 7.1 6.8 7.0 6.5 6.3
SRC : GPI 0.62 0.57 0.62 0.61 0.72
Water / 50% Sucrose 76 / 112 68 / 105 71 / 118 72 / 111 73 / 109
5% Lactic Acid / 5% Na2CO3 137 / 108 115 / 98 137 / 102 130 / 103 156 / 107
Dough   Properties :
Farinograph :   Peak Time (min) 3.9 5.1 6.2 5.4 4.3 5.0
Stability (min) 6.2 7.3 8.4 7.5 7.3 9.7
Absorption 60.6 61.6 63.6 62.4 59.2 58.7
Alveograph : P (mm) 100 99 102 101 96 82
L (mm) 55 68 77 69 74 95
P / L Ratio 1.82 1.46 1.32 1.46 1.30 0.86
W (10 -4 J) 203 233 267 243 252 262
Extensograph : Resistance (BU) 345 / 545 321 / 483 338 / 491 337 / 505 390 / 549 371 / 550
( 45 / 135 min) Extensibility (cm) 12.7 / 11.4 13.4 / 12.5 13.9 / 13.4 13.5 / 12.7 14.4 / 13.3 14.7 / 13.8
Area (cm 2) 70 / 88 73 / 95 78 / 107 75 / 100 97 / 119 97 / 128
Baking   Evaluation
Pan Bread :   Bake Absorption (%) 62.6 63.3 64.5 63.8 63.9 62.9
Crumb Grain and Texture (1-10) 6.1 6.9 7.2 6.8 5.7 6.4
Loaf Volume (cc) 782 794 850 821 829 828
Production of   11 States (%) 6 4 12 22
   
Note :   *Protein Range : Low, <11.5%; Med, 11.5 - 12.5%; High, > 12.5%   


The average protein of 11.4% (12% mb) is similar to last year, but significantly lower than the 5-year average. Protein content distribution varies by growing region. 

Approximately 56% of the samples tested were less than 11.5% protein, 28% between 11.5% to 12.5% and 16% greater than 12.5%


Test weight, Hectoliter Weight, Wheat Moisture, Protein (12% MB), 1000 Kernel Weight and Falling Number Hard Red Winter Data

Flour and Baking Data

The Buhler laboratory mill flour yield average is 78.1%, above the 2016 average of 76.6% and the 5-year average of 75.2%. However flour ash od 0.64% (14% mb) is also higher than 2016’s 0.56% and the 5-year average. 

Gluten index values average 93%, equal to both last year and the 5-year average. The W value of 199 (10-4 J) is slightly lower than last year’s average and well below the 5-year average. Average bake absorption is 62.8%, similar to 2016 and the 5-year average. 

Farinograph development and stability times are 4.5 min and 6.1 min, respectively, compared to last year’s respective times of 4.0 min and 6.7 min and significantly lower than the 5-year averages. 

Loaf volume averages 806 cc, below 2016 and the 5-year average, but still indicative of good baking quality.


Farinograms, Alveograms, extensograms Graphs of Hard Red Winter

Summary

The quality of the 2017 HRW crop is very similar to the 2016 crop. Generally, the 2017 crop was planted and developed in a favorable environment until late in the growing season, with abundant moisture and no heat stress in the Central and Southern Plains. 

The lack of heat stress and relatively high yields resulted in lower quantities of wheat and flour protein, but the crop exhibits very good milling characteristics. 

The loaf volumes achieved indicate there is adequate protein quality to make good quality bread even though mix times are shorter than the 5-year averages. 

This crop meets or exceeds typical HRW contract specifications and should provide high value to customers.

California Harvest Survey

159 samples Collected from grain elevators during local harvest.

California Wheat Commission Laboratory and Federal Grain Inspection Service (FGIS) conducted test and analyses.

Official grade and non-grade factors and functionality tests were determined on each sample. Results are weighted averages. The methods are described in the Analysis Methods section of this blog.

California’s wheat growing regions are defined by climate, value of alternative crops and distinct differencs in variety selection. Most California hard wheat is planted from October to January and harvested in June and July. 

With the strong demand for new crop wheat in the domestic marketplace, importers are encouraged to express their interest in purchasing California wheat in early spring.

Weather and Harvest

After several years of drought, California received higher than average rainfall in 2017, and flooding was widespread in the Sacramento Valley growing area. 

Despite conditions favorable for stripe rust, most varieties have resistance, and there was little impact on yield or quality. Increased rainfall resulted in a larger than normal share of the crop having low protein content.

Summary

California hard wheat varieties are known for their low moisture and large and uniform kernel size. Because wheat is predominantly grown under irrigation, growers achieve high yields and consistent quality. 

Overall, the 2017 crop has medium to high protein, though with an increased share of low protein. Consistent with other years, the 2017 crop has low moisture, high flour extraction and strong baking performance - all of which make California wheat suitable for blending.

Export Cargo Survey


The export cargo data represent 453 sublot samples provided by USDA's Federal Grain Inspection Service for crop years 2017 and 2016. Of 97 2017-crop samples collected in July and August, 43 are from gluf and 116 from PNW ports. 

Grade data are the official grades on the individual sublots. Great Plains Analytical Laboratory conducted the milling and baking analyses.

HRW Grade Distributions (Values in parentheses denote protein level)



Title : Hard Red Winter (US Wheat Associates 2017 Crop Quality Report)
Originally Publish At : https://www.uswheat.org/





Post a Comment

أحدث أقدم