Summer 1995
Minngrain Surveys Wheat Quality
By Gary Fulcher, Professor of Food Science and Nutrition
University of Minnesota
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Prairie Grains is the
official publication of
the Minnesota
Association of
Wheat Growers,
North Dakota Grain
Growers Association,
South Dakota Wheat,
Inc., and the
Minnesota Barley
Growers Association.
A number of initiatives have resulted from this venture, including the installation at the University of Minnesota-Crookston (UMC) of near infrared (NIR) analysis technology to improve precision in characterizing grain quality.
Another addition to the program includes a cyclone mill and grinder, currently housed in the AURI labs in Crookston. The mill has shown considerable promise in fractionating wheat and other grains to provide higher value components.
More recently, Devin Peterson joined the U. of MN Department of Food Science and Nutrition as a research assistant. He has begun a program to evaluate the milling and baking properties of Minnesota wheat samples harvested across the state during 1994.
These samples represent an important first step in the necessary process of defining Minnesota quality, a factor which is increasingly important in domestic and international trade. Samples last year were selected on a variety basis and several pounds of seed from approximately 75 growers were collected by the Minnesota Wheat Research and Promotion Council.
The survey included samples of major varieties grown in Minnesota, such as Grandin, Butte 86, 2370 and 2375, along with other varieties including Sonja, Sharp, Marshall, Gus and Vance.
Samples were analyzed by Dr. John Wiersma and colleagues at UMC using the new NIR instrument to provide protein and moisture data, test weights, kernel weights, percent thins, and other quality parameters.
From UMC, the samples were sent to the Department of Food Science and Nutrition where they were analyzed further for mixing quality, sprout damage, and plumpness. Milling and baking evaluation of these samples also will be undertaken using a flour mill and pilot bakery donated to the program recently by the Pillsbury Co., and Land O Lakes. The range of sampling locations is shown on the graphic, and we have now accumulated a significant amount of information regarding the distribution of spring wheat quality in west central and northwest Minnesota.
Not surprisingly, this preliminary survey has already shown that there is considerable variation in physical and quality traits in the Minnesota samples, even among samples of similar grade and protein content. Very obviously, variability has the potential to impact quality, particularly milling, quite significantly.
On the processing side, a thorough analysis of the baking quality of these samples is underway and should be completed over the next few months. Once again, it is obvious that there is a wide range in quality factors. Similarly, these same samples also were very different in average kernel plumpness and size.
Even more dramatic is the very large variation in mixing curves for many of the samples, even for flours of similar protein content. These different samples would be expected to provide very different processing qualities, depending on both the product and the variety.
It is apparent that there is a considerable range in quality across the prime growing regions of the state. To this end, a feature of our ongoing evaluation program will include efforts to develop a geographical information system (GIS) which will provide a "map" of Minnesota wheat quality over several years.
In turn, this information should provide producers with key information on the quality performance of different varieties in different regions of the state, and it will assist in developing improved strategies for emerging domestic and international market targets.
To improve the definition of Minnesota quality, it will be necessary to continue collection and characterization of varieties as they perform across the state in 1995 and future years. A good number of Minnesota growers participated in the program last year -- continued commitment in 1995 will be helpful to further identify Minnesota wheat quality characteristics.