Most Desirable Soft White Wheat for Asian Sponge Cakes
Gary G. Hou, Yosep Kim, Bon Lee, Kathleen Gehring, and Caryn Ong; Wheat Marketing Center | January 2016
A number of studies have been conducted in the past to investigate wheat and flour quality requirements for Asian sponge cake products, but almost all of these studies dealt with individual varieties as research subjects, with the objectives of identifying intrinsic quality traits to improve breeding efficiency. However, in commercial trade SWH varieties are comingled at the country elevators when they are received and stored in different bins or silos based on protein content, falling number, and grade, among other things. As the wheat is transported to the export elevators from different sources, it is blended again to meet each buyer’s contract specs. Therefore, a majority of overseas millers actually use in their milling operation is a blend of a few or more SWH varieties, not individual varieties.
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