Cereal Chem. 70:354- 359   |  VIEW ARTICLE

Effect of Spring and Winter Growth Habitat on Compositional, Milling, and Baking Characteristics of Winter Wheats.

A. Monsalve-Gonzalez and Y. Pomeranz. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Seven commercial winter wheat cultivars were vernalized and grown under winter and spring habitat at two locations for three consecutive years. Winter-planted wheats (WPW) were higher in test and kernel weight and generally harder but were lower in protein and ash contents than their spring-planted (SPW) counterparts. Alkaline water retention capacity was consistently higher in SPW than in WPW. No consistent differences were recorded in soluble and total pentosans. Hardness and protein concentration were not significantly correlated. Differences in hardness, protein, ash, soluble and total pentosans, and alkaline water retention capacity of flours paralleled those in whole grains. Milling properties such as flour yield and milling score depended on test and kernel weight. Total flour yields (with higher reduction flour yields) and milling scores were consistently higher in the WPW than in their SPW counterparts. Protein dispersibility in urea was correlated with dough development time, water absorption, and loaf volume. Cookie diameter, generally, was higher in WPW than in SPW.