Weekly Market Highlights
- High-protein spring wheat basis fell for now, but that is likely to be temporary due in part to quality concerns with Canada’s spring wheat crop.
- Rain and snow still continue to delay Canada’s spring wheat harvest. Demand for U.S. quality high protein milling wheat is likely to increase, which could drive prices higher.
- High protein winter wheat basis levels are impressively high due to this year’s low protein hard red winter wheat crop, now commanding a significant premium to many spring wheat grades.
- Some pricing volatility seems to have returned to wheat markets that have traded very quietly for more than a year prior to this fall. While this volatility will lead to a bit wider price moves, increases should continue to be limited due to large stocks of wheat in the U.S. and worldwide.
Facts on Flour
Why are most Hard Wheat Flours treated with malted barley flour? Malted barley flour (MBF) is added to Hard
Wheat Flours to assist yeast fermentation. During the dough forming stage, the MBF provides specific enzyme activity
that converts the starches in the wheat flour into simple sugars. These sugars then are available as a food source for the yeast to maintain proper fermentation.
A related effect of MBF is proper crust browning. Yeast activity will continue in the baked good until it reaches 120º
to 130º F in the oven. Up to this point, the yeast is still consuming simple sugars. Once the yeast activity ceases, any
remaining (residual) sugars in the dough will assist in crust browning. Bakers who desire increased crust color often
will supplement their dough with additional sugar sources. The most common is regular sugar or non-fat dry milk