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Ellen Sparry, C&M Seeds and Joanna Follings, OMAFRA FarmSmart Conference January 23, 2015
Ellen Sparry, C&M Seeds and Joanna Follings, OMAFRA
FarmSmart Conference
January 23, 2015
From wheat quality to quality wheat..
• Milling and end-use
• Genetics
• Agronomy
Wheat Classes Market Class Traits and Uses
Bakery products (cakes, pastries) flat breads, crackers, fillingsLower protein
Good milling and baking qualityFrench breads, flat breads, steamed breads, noodlesRange of protein contentBakery products (cakes, pastries), breakfast cerealsLower protein
Highest protein, excellent milling and baking
Pasta (from semolina), couscous,
Used along or in blends for hearth bread, steamed bread, noodles,
flat bread, common wheat pastaWhole grain flour products, Asian noodles, bulgar, tortillas, breads
and rolls
Soft white winter
wheat (CESWW)
Soft red winter
wheat (CESRW)
Hard red winter
wheat (CEHRW)
Hard white winter
wheat (CEHWW)
Winter Durum
(CEAD)
Hard red spring
wheat (CEHRS)
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
1992 1994 1996 1998 2001 2004 2009 2011 2013
Ontario Wheat Tonnage
HRS
HRW
SRW
SWW
Grain movement for Milling
• 48 wheat mills in Canada (Canadianmillers.ca) – 18 in Ontario, 6 in Quebec – New P&H mill in Hamilton, ‘increase intake of Ontario
wheat by 10%’
• Domestic – Soft red → 600,000mt +, also into feed market – Hard red (hrw, hrs)→ 250,000 (+/-) – Soft white → 30,000mt
• Import – 1,000,000 plus mt of CWRS
• Export – Soft red, up to 500,000 into US (higher protein and flour strength)
– Soft red, into overseas markets (higher protein and flour strength)
– Soft white, into Michigan
Flour Types
Hard Wheat Soft Wheat
All purpose flour
Usually chemically
leavened products
Yeast leavened
products
flour type %protein recommended uses
Bread 12-13 breads, pizza crusts
All-purpose 9-12 everyday cooking, quick breads, pastries
Cookie 9-10 cookies, blended flours
Pastry 8-9 pie crusts, pastries, cookies, biscuits
Cake 5-8 high-ratio cakes, angel food cake, jelly rolls
How much protein is in flour?
Soft Wheat Flour End-Products
Range of requirements for GLUTEN STRENGTH
Gluten - concentration and composition determines strength
GLUTEN STRENGTH
DOMESTIC: WHEAT QUALITY PARAMETERS
Flour tests • Flour yield
• Ash content
• Guten index
• Solvent Retention Capacity
• Starch damage
• Farinograph
• Alveograph
• Amylograph
• Rapid viscoanalyzer (RVA)
• Wire Cut Cookie
Wheat tests
• Test weight
• Moisture content
• Protein content
• Falling number
• Kernel hardness
Falling Number
• Measures the breakdown of starch and protein by
enzyme activity (Alpha-amylase, β-amylase, and protease )
• Factors affecting
– Major = PHS, LMA, Temperature
– Minor = fusarium infection, altitude
• Reduced grain yield and quality - economic losses and down-graded wheat ...
Solvent Retention Capacity (SRC)
• Quick, inexpensive way to predict functional profile for flour
• originally developed by the Nabisco Company in the US for (soft wheat) cookie and cracker flour
• Examines gluten, pentosan, water retention, starch damage characteristics of the flour
Farinograph
• Gives bakers a good snapshot of the flour's
properties and how the flour will react in different stages of dough mixing
• Typically used to assess bread making properties
• Characteristics of the curve
– **Absorption**
– Peak time
– MTI
– **Stability **
Farinograph
American wheat Chinese wheat
German wheat English wheat
Alveograph
• Measures flexibility/pliability
• Inflates a bubble in a thin sheet of dough until it bursts.
• Resulting values show the strength of the flour, and thus its suitability for different uses
• Commonly used for export
And the final requirement ....
Consistency ....
R&D – Meeting Market Needs
R&D - Meeting Market Needs
Breeding and Research
• Initial Crosses
– narrow and wide
• Agronomy comes first
– Yield, straw strength, disease
• Preliminary Quality
– Falling number & protein in house
– Small sample analysis for gluten strength, flour yield
• Variety registration
– Yield, fusarium, quality
• 10 years to reach this point ....
The Importance of Protein
13.5% Protein
10.0% Protein
Variety is a significant factor of both flour protein and gluten strength
Yield vs Protein
65
70
75
80
85
90
2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010
Yie
ld, b
u/a
cre
6.0
7.0
8.0
9.0
10.0
11.0
2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010
Gra
in P
rote
in, %
Variety Registration
• Ontario Cereal Crop Committee
• Minimum 2 year testing process (AFTER 10 years
internal)
• Yield, fusarium, quality
• Yield = equal to or better than
• Fusarium
– Must be better than MS for index and DON
• Quality
– Evaluated by millers, end-users, grain trade, growers
– Same traits as domestic for both kernel and flour
Producing quality wheat
• Manage your wheat!!
– Variety selection
– Planting date and seeding rate
– Nitrogen (rate and timing)
– Fungicides
– Weed control
• Quality Attributes Growers can Control
– Test Weight, Moisture Content, Protein Content and quality
CropShots Media
Choosing the right variety
OMAFRA, Pub 811
Market Class Characteristics
Typically lowest priced class
Lower nitrogen requirement than hard red
Higher nitrogen requirements to maximize protein potential
Price Premiums may be available
More sprouting and fusarium risk - Harvest early!!
Price Premiums may be available
Lower nitrogen requirement than hard red
Slightly lower yields
Need to manage for protein with newer, higher yielding genetics
Good quality, good demand by end-users
Soft red winter
wheat (CESRW)
Hard red winter
wheat (CEHRW)
Soft white winter
wheat (CESWW)
Hard red spring
wheat (CEHRS)
Choosing the right variety
Confidential 25
Planting Date
• Cereal crops are very responsive to planting date!!
–1.1 bu/acre/day decrease in yield for each day that cereal planting is delayed
• Increase seeding rate by 200 000/ week delayed to a maximum of 2.2 million seeds/acre
–If planting early, reduce seeding rate by 25%
OMAFRA, Pub 811
Provincial Winter Wheat Yields 1981 - 2015
y=1.0002x-1931.8
30
40
50
60
70
80
90
100
1980 1985 1990 1995 2000 2005 2010 2015
Yieldbu/ac
Trendline yield 84.6
Nitrogen
• Optimum rate of nitrogen depends on:
– Crop being grown
– Past applications of manure or fertilizer
– Soil type
– Crop rotation
Nitrogen timing
(lbs/ac)
Yield (bu/ac) Yield Impact¹
(bu/ac)
90 spring 82.2
30 fall + 90 spring 84.6 -3.8
120 spring 88.4
30 fall + 120 spring 88.7 -2.4
150 spring 91.1
P. Johnson, S. McClure 2011-2013 (18 locations)
¹ Yield compared to equal nitrogen all applied in spring
Nitrogen
• Hard winter wheat varieties
– High protein content is required; therefore, higher rate of nitrogen fertilizer is often needed
– Optimum rate of nitrogen is 35–70 kg/ha (30–60 lb/acre) greater than for pastry (soft) wheat
– Split nitrogen applications have been shown to increase protein; growers should always ‘do the math’ for ROI when increasing inputs
Managing for Increased Protein Management Input Protein
Increase (%)
35 kg/ha additional N 0.5
70 kg/ha additional N 1.0
Split N (GS 30 + 32) 0.5
Post Anthesis N (GS 30 + 69) 0.75
Split N (GS 30 + 32 +69) 1.0
Agrotain Plus 0.2
ESN 50% 0.5
ESN 100% 0.75
P. Johnson, S. McClure 2008-2014
Fungicides
• Fungicides have become an integral part of cereal production
• Fusarium
• Other leaf diseases
NSU Extension
New Brunswick Department of Agriculture
Application Timing Delta Yield (bu/ac)
T1 1.6
T2 6.9
T3 8.0
T1 + T2 8.0
T1 + T3 8.9
T2 + T3 10.8
T1 + T2 +T3 12.9
Brinkman, 2009-2011 SMART data
Fungicide Timing
Wheat Response to Fungicides
3
7 8
7
9 10
11
3
9 10
13 13
15
18
0
2
4
6
8
10
12
14
16
18
20
T1 T2 T3 T1 + T2 T1 + T3 T2 + T3 T1 + T2 +T3
90 lbs N
150 lbs N
Yield response bu/ac to Fungicide Strategy and N
Hooker et al, 2012
Nitrogen Response With and Without Fungicides
40.0
50.0
60.0
70.0
80.0
90.0
100.0
0 30 60 90 120 150
Yie
ld (
bu
/ac)
N Rate (lb/ac)
Nitrogen Response Curve
With Fungicide
No Fungicide
P. Johnson and S.McClure, OMAFRA 2013-2014
Important Take Home….
• As N rates increase, density of the plant canopy increases which increases the risk of foliar diseases
• Yield responses to increased N rates are not expected unless accompanied by adequate control of leaf and head diseases with fungicides
• With the use of a T2 or T3 fungicide and where lodging has not been a concern, spring N application rate may be increased by 30 kg N/ha
Weed control
Cowbrough, OMAFRA
Negatively Affect Grain Quality
Cowbrough, OMAFRA
Ideal stage for herbicide applications
Herbicide applications at this stage increase the risk of crop
injury that negatively affects yield
Value
Harvest Date Yield
(bu/ac)
Test Wt
(lb/bu)
Sprouts
(%)
July 13 92.4 62.0 0.0
July 18 91.8 61.3 0.0
July 21 91.7 60.4 2.3
Aug 1 88.7 57.8 8.8
Test Weight
Harvest Date Yield
(bu/ac)
Test Wt
(lb/bu)
Fusarium
(%)
Timely 73.0 61.1 0.7
1 Rain 72.4 59.6 1.1
2 Rains 73.4 58.9 1.3
4 Rains 72.7 58.0 1.8
A Glance at the 2016 Winter Wheat Crop
• ~1 million acres seeded
– HRW 10%
– SWW 9%
– SRW 81%
• Excellent fall weather conditions
• Genetically modified wheat that repels aphids grown by British scientists
• Hybrid wheat (www.hybridwheat.net) – Syngenta wheat breeding transitions to hybrids in North America (2015)
– Another giant investing in hybrid wheat (2013)
– Six new hybrid wheat listings in France (2013)
• Wheat Genome Mapping Project Celebrates Breakthrough
What’s next in wheat
Wheat ‘facts’
Sliced bread was introduced under the Wonder Bread label in 1930
One acre of wheat can produce more than 1,500 loaves of bread
If you ate a sandwich for breakfast, lunch, and dinner, it would take 168 days to eat the amount of bread produced from one bushel of wheat.
Legend has it that whoever eats the last piece of bread has to kiss the cook!
Wheat Foods Council
