|Hard Red Winter Wheat harvest is complete. Preliminary testing results from Montana follow trends reported in the Great Plains. Test weights in Montana are averaging over 62.0 lb/bu (81.5 kg/hl), thousand kernel weight averages over 30 gm, kernel diameter is over 2.6 mm, and wheat protein is averaging 12% (as is). |
The information below has not changed from last week:
Wheat and flour protein averages, while not low, continue slightly below the optimum level. However, flour quality continues to be a major concern with bake water absorptions and loaf volumes continuing to be well below desired levels, with averages now at 60.5% and 815 cc, respectively. This is a slight improvement from last week, but still is of concern. As was reported last week, poor absorptions and loaf volumes are mostly due to a lack of sufficient protein rather than a lack in protein quality (e.g. dough strength).
The crop as a whole has shown outstanding test weights, thousand kernel weights and kernel diameters throughout harvest. While protein has been variable in some areas the overall average still remains close to 12%. This has also been an unusually clean crop from a dockage standpoint, averaging just over 0.5%. The weighted average for this crop is Grade #1, with 84% being #2 or better.