Skip to main content

NC State Extension

Wheat Quality Data

en Español / em Português
Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.


Português

Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.

Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.


English

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

Wheat Quality for Commercial Entries in the NC OVT 2018-19

Falling number is a relative measure of the enzymatic activity in a living wheat seed following harvest, specifically alpha-amylase activity. It is a measure of end-use quality of milling and baking wheat and purchasers use it along with protein and test weight to evaluate wheat quality and determine the price for a grower. Alpha amylase breaks down starches in the endosperm of the seed and results in decreased final flour quality. Acceptable falling number, protein and test weight values will vary depending on the purchaser and the product they intend to make from the milled wheat. Please be in touch with your purchaser to determine their specific requirements.

In the 2018-19 cropping season, we evaluated all commercial entries to the NC official variety test for falling number and protein in addition to the usual reported metrics of yield and test weight. We collected this data for Union and Lenoir County locations by reserving a subsample of wheat from every plot. Protein numbers presented are the average percent protein of all four replications at a given location. For falling number, all four subsamples for a location were homogenized and a 100g sample was ground for evaluation. Falling number is reported in seconds. Falling number and protein content are affected by both genetics and environment. The following data provide a representative look at the performance of commercial soft wheat lines in two locations in North Carolina for a specific crop year.