Agronomic and Quality Attributes of Sibling Hard White and Hard Red Winter Wheats1

Abstract

Hard red winter wheat (Triticum aestivum L.) is the major class produced in the USA, whereas many markets and countries prefer white wheat. Objectives of studies reported here were to determine the agronomic feasibility of hard white winter wheat in the major U.S. wheat area, compare the breadmaking quality of hard white and hard red winter wheats, and identify where hard white wheat might be grown without preharvest sprouting. ‘KS75216’ hard white winter wheat and ‘Newton’ hard red winter wheat were grown with locally‐recommended production practices at 10 Kansas locations during the 1979–1980 and 1980–1981 seasons. Plant, grain yield, grain quality, and flour quality characteristics were determined. Winter survival, maturity, height, and lodging were very similar for the two genotypes. Mean grain yield, test weight, hundred‐kernel weight, and protein concentration were 3383 kg ha‒1, 762 kg m‒3, 2.88 g, and 136 g kg ‒1, respectively, for the white wheat and 3442 kg ha ‒1 775 kg m‒3, 2.82 g, and 133 g kg‒1, respectively for the red wheat. Grain falling number was lower and α‐amylase activity was higher in the white wheat than in the red wheat at several locations, but both were within acceptable limits at all locations, indicating that preharvest sprouting was low. Sedimentation values frequently were lower and flour protein concentrations frequently were higher for the white wheat than for the red wheat, but dough mixing time, loaf volume, and bread quality were similar for the two genotypes. We concluded that hard white winter wheat is as agronomically feasible as hard red winter wheat in the major U.S. wheat area, that both classes are equally suitable for breadmaking, and that preharvest sprouting is not a barrier to white wheat production most years.