Protein of hard white wheat for bread baking needs to be higher than wheat required for noodle markets. Some varieties are dual-purpose and can be used for both bread and noodles. Although not a concern for bread baking quality, varieties with low levels of polyphenol oxidase (PPO) are desirable for noodles, since high PPO levels are associated with noodle discoloration. At present, all Montana hard white spring varieties are high PPO, and thus better suited for bread baking. Many hard white varieties sprout more readily than hard reds, especially those developed from Australian germ plasm. The pure white trait is difficult to maintain, as pollen from red wheats may pollinate a white variety, causing a mixture of red kernels. It is very important to clean the combine, storage bins and other grain handling equipment prior to harvest to avoid mixing white wheat with other wheats. Seeding equipment and seedbed must also be free of red wheats. Seeding rate should be 10% higher than for red wheat to reduce late tillers and thereby reduce green kernels.

 

Agawam (WestBred, 2005): Hard White. Semidwarf height. Sawfly resistant: solid stem score = 22, similar to that of Choteau, and has a low level of sawfly-attractant cis-3-hexenylacetate . Early heading, similar to Explorer. Very high yield and test weight. Protein 1.4% lower than Explorer. Fair Hessian fly tolerance.

 

Blanca Grande (Gen Mills): Hard white. Short stiff straw. Early maturity. Medium high yield. High test weight and low protein.

 

Clarine (WestBred): Hard white. Clearfield system, 2-gene resistance. Very high milling/baking quality. A Clearfield version of Pristine. Available in 2009.

 

Explorer (MSU, 2002): Hard white, bread-baking type. Semidwarf, 2 inches shorter than McNeal. Slightly solid-stem, but not sufficient for sawfly resistance. Early maturing. Average yield and test weight. Very susceptible to Septoria, thus not recommended for far eastern Montana. High protein, and probably too high for noodles. Excellent bread baking quality.

 

Golden 86 (GP Seed & Research Inc, 1986): Hard white. Used by a commercial milling and baking firm north of Three Forks, Montana. High quality.

 

MTHW 9420 (MSU, 1999): Experimental for exclusive release. Medium height and maturity. Below average yield. Average test weight. Very susceptible to wheat streak mosaic virus. Excellent bread quality, but too high in protein for noodles.

 

Plata (Gen Mills): Hard white. Short stiff straw. Medium maturity. Medium yield & test wt. Med-low protein.

 

Pristine (WPB): Hard white. Semidwarf. 3 days earlier than McNeal. Yield = McNeal. Protein 0.5% < McNeal. Very high quality, and used for bread baking by industry in Mid-west. See also Clarine.