Falling number is a big problem in prairie wheat this year; the Canadian International Grains Institute looks for solutions
Researchers at the Canadian International Grains Institute are looking for ways to help food processers use the low-falling-number wheat produced on the Prairies this summer.
“Normally, in mid-December we’re very quiet. All our travellers are out there in the world and they’re presenting the data and that’s about it. This year, we are as busy as I’ve ever seen it,” said Natalie Middlestead of CIGI during the Saskatchewan Ministry of Agriculture’s agronomy update in Saskatoon Dec. 11.
She said CIGI kick-started research projects this fall to further investigate the impact that sprouted wheat has on final food products, and to see if anything can be done to mitigate the damage.
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“We’re doing experiments in the mill, we’re doing experiments in the bakery, in noodle making. We’re trying to have all the ideas we can possibly put together so that we have as much information as we can when we are out in the countries.”
In previous years, Canadian wheat exporters have been able to guarantee a falling number of 300, which works for most food processors.
“In past years, we’ve actually heard customers say it’s (the falling number) been too high,” Middlestead said.
“This year, it’s been difficult, and now we’re hearing exporters say that they not guaranteeing 300, but 275. That’s going to work for most people, but it’s not ideal.”
She said companies making pasta will likely be able to use wheat with low falling number without a lot of difficulty.
There are also companies that were able to get into the Canadian market early to source some of the early harvested wheat that didn’t have falling numbers issues.
“Companies from around the world, especially from Asian countries that are especially sensitive to this, they know it’s a problem and they tried to siphon off as much of the good quality wheat as possible,” Middlestead said.
However, companies producing bread and meal will find it challenging to cope with low-falling-number wheat.
“They will have to make some changes on their end to try and manage that,” Middlestead said.
“That’s part of what CIGI is doing, not only presenting what we have, but how to then manage that, what they can do at their end to try and get the best product they can.”
She said food companies that produce bread and meal can include some additives into their process to inhibit the alpha-amylase enzyme present in sprout-damaged wheat.
“There are some products out there that will change the mineral content of your formulation and that will inhibit your enzyme. But that can also have the consequence of inhibiting your yeast as well. So then you just kind of have to balance the two,” Middlestead said.
There are also strategies processors can use when milling low-falling-number wheat, including reducing the extraction.
“That enzyme (alpha-amylase) is kind of concentrated towards the outside of your kernel, so when you decrease your extraction you’re using more of that inner portion of the kernel. So you actually end up kicking off more of that outer portion to try to lessen your enzyme,” Middlestead said.
She said Canada typically has to deal with low falling numbers in the wheat crop on a six- to seven-year cycle.
Low-falling-number wheat is a much more common problem in other growing regions.
For instance, France deals with low-falling-number wheat on a two-year cycle, but their wheat is low protein and it isn’t used for sandwich bread, so it’s less of a problem.
“But for Canada, our wheat is an improver wheat that has high water absorption and is used in pan breads. That’s why we really need to try to figure this out,” Middlestead said.
“It’s manageable. It’s not like some new emerging disease that we’ve never seen before. But it will mean some consequence that some of our customers won’t want to hear, and unfortunately, decisions have to be made that may cut in on their bottom line.”
