Blending of Hard Red Spring Wheat Variety Haruyutaka with Soft Red Winter Wheat Variety Hokushin of High Protein Content

We evaluated the effect of blending of the grains of hard spring wheat Haruyutaka with those of soft winter wheat Hokushin on the milling quality and the effect of blending of the grains or flour of the two varieties on the baking quality. The two kinds of wheat grains were blended at various ratios before or after tempering. The blended wheat grain lots had milling properties intermediate between those of Haruyutaka and Hokushin. The values of flour yield were similar in all blended lots. The milling score of the lots blended after tempering was nearly the same in all lots with various mixing ratios. However, the value decreased in proportion to the increase of Hokushin when grains were tempered after blending. The lots tempered after blending showed lower amylograph peak viscosities than those tempered before blending, and had higher farinograph absorption values. Farinograph values other than absorption, flour particle size, flour protein content and the flour color changed in proportion to the ratio of Haruyutaka and Hokushin. Blending did not afrect the specific loaf volume.