Climate variability and wheat baking quality

Abstract

Abstract The influence of climatic factors on the baking quality of bread wheat was explored by establishing relationships between Mechanical Dough Development (MDD) bake scores and monthly temperature and rainfall from November to January. Wheat quality data for Triticum aestivum L. cultivars ‘Rongotea’, ‘Oroua’, and ‘Otane’ were collated from recommended list trials in Hawke's Bay, Manawatu, Canterbury, south Otago, and Southland, New Zealand, over the seasons 1974/ 75–1991/92. Only weak relationships were established between autumn sown wheat quality and climatic factors. In contrast, there were strong influences of temperature (positive) and rainfall (negative) on the quality of spring sown wheat. The baking quality of ‘Oroua’ and ‘Otane’ were affected by January temperatures and December‐January rainfall. For ‘Rongotea’, November‐December mean temperature and December rainfall were the most important climate factors. The models indicated that central Marlborough and north Canterbury have the best climates for high quality bread wheat. However, analysis of the Lincoln climate record from 1864 to 1994 showed that climate factors alone could cause ‘Otane’ MDD bake scores to vary over a range of 19–29. The analysis highlighted that useful relationships exist between climate and wheat quality, which can be used to assess the impacts of both spatial and temporal climate variability and change.