What is white wheat?

The most recognizable difference between white wheat and hard red spring wheat (HRSW), the traditional wheat grown in the Northern Plains, is bran color.  White bran color is determined by three recessive genes with an additive effect.  Therefore, seed is generally most white when a plant has all three recessive genes.  As with red wheat, there are winter and spring types and there are soft and hard types.  The quality characteristics and the end-uses of soft white wheat (SWW) and hard white wheat (HWW) differ significantly.  In general, SWW is grown in parts of Michigan, New York, and the Pacific Northwest.  It has low protein and weak dough, and is used to make cakes, cookies, and crackers.  Although U.S. HWW production is not significant compared to Australia, for example, there is some production and interest in growing HWW in California, Colorado, Idaho, Kansas, Nebraska, North Dakota, South Dakota, and Washington.  In addition, there are substantial breeding efforts in many states to develop new HWW varieties.  HWW can make bread in a domestic market, and it can be used in export markets for making Asian noodles and Middle East flatbreads.  Quality characteristics required depend on the end-use.  In general, HWW for the domestic market should have high protein and strong dough; whereas, HWW for export and noodle production should have low protein (11 to 12.5%), low ash content, and good starch swelling properties.

Why is white wheat a possible alternative to red wheat?

The possible advantages of white wheat over red wheat are associated with end-use and not necessarily agronomic performance. Some millers point out that white bran permits them to obtain a higher flour extraction.  With fewer phenolic compounds and tannins in the bran, white wheat also imparts a less bitter taste and a more favorable appearance to the final product.  The U.S. stands to capture a greater share of the wheat export market, especially with respect to Asia, if white wheat production increases.  In fact, a preference for white wheat products in Asia has contributed to a decline in the export of U.S. red wheat to this rapidly growing region of the world.

What white wheat varieties will be developed for North Dakota, and how will they be released?

'Argent' (Greek for white), presently the only HWW released from the North Dakota Agricultural Experiment Station, has good bread baking quality, but it is not suited to the production of Asian noodles.  Its white seed color is not dramatically different from 'Grandin', the HRSW from which it was developed.  Certified seed of Argent will be available in 1999.  The Grain Inspection, Packers, and Stockyards Administration (GIPSA) has changed the color standard for HWW in deference to the vitreousness of this wheat class.  In February 1998, North Dakota State University (NDSU) initiated a breeding program to emphasize the development of more white wheat varieties. The primary goal of this program is to develop spring white wheat varieties, which are competitive with HRSW varieties for yield, and yet still meet the quality characteristics required of white wheat. With input from the North Dakota Wheat Commission, NDSU is determining if new white wheat varieties should be developed for a domestic bread-use market, an export noodle-use market, or both. If noodle types are to be released, they will likely be released as identity-preserved to help prevent mixing with bread quality white wheat varieties.

How should white wheat production be managed?

When there is rain at harvest, white wheat has tended to be more susceptible to sprouting in the head compared to red wheat.  Therefore, Argent and all white wheat varieties should be harvested as soon as possible to avoid excessive pre-harvest sprout damage.  The NDSU breeding program is concentrating on developing varieties with a whiter seed coat and on incorporating pre-harvest sprout resistance into these varieties.  The primary focus of additional NDSU white wheat research is to identify specific end-use products within existing markets and to determine the production practices needed to meet end-use quality requirements.

Is production of white wheat for me?

Although there has been considerable speculation as to whether white wheat production will eventually replace red wheat production, even to the point of replacing it altogether, a producer needs to consider white wheat carefully as an alternative.  Important factors to consider are 1) if there is an identified end-use product and market 2) if there will be premiums paid for production, and 3) if a grower can guarantee production of high-quality grain as identity-preserved.  The potential of white wheat as an alternative crop in the Northern Plains is exciting.  However, producers should realize that the "added value" of white wheat compared to red is in the end-use product, not necessarily in agronomic performance.  In order to take advantage of this added value, a grower may need to modify crop management and production practices. NDSU research and Extension Service personnel continue to work to breed new white wheat varieties and to identify the best marketing and crop management strategies for the crop.

1. Bequette, R.K. and T.J. Herrman. 1994. Hard white wheat. Kansas State Coop. Ext. Serv. Bull. No. JR 2-94-3M.
2. Crosbie, G.B., S. Huang, and I.R. Barclay. 1998. Wheat quality requirements of Asian foods. Euphytica 100:155-156
3. Huo, G. and M. Kruk. 1998. Asian noodle technology. Res. Dept. Tech. Bull. (Amer. Inst. Baking) 20: 1-10.
4. Milling and Baking News. 1998. Interest in hard white winter evident at W.Q.C. Conference. Feb. 24 issue, pp. 1&25.
5. Milling and Baking News. 1998. Large number of breeders involved in hard white wheat development. March 31 issue,
    pp.17-18.
6. NDSU Extension News. 1998. Release of 'Argent' wheat. July 1 issue.