Crop quality testing for the 2025 U.S. hard white (HW) wheat crop confirms this year’s harvest maintains good, functional quality in milling, dough properties and finished products, including pan breads, Asian noodles and steamed breads.
“Our goal with the annual crop quality reports is to provide our international customers with the most transparent and reliable market and crop quality data available,” said Erica Oakley, USW vice president of programs. “This data on the 2025 HW wheat crop should give millers and bakers detailed information on how to best plan their procurement and blending across applications.”
The report features samples collected from five states across the Southern Plains, the Pacific Northwest and California, collectively representing 99 percent of total estimated U.S. HW production. The Wheat Marketing Center (WMC) in Portland, Oregon, conducted quality analyses, and the USDA’s Federal Grain Inspection Service (FGIS) graded and tested wheat protein content.
Milling and Baking Advantages of HW Wheat
For millers, the white bran of HW wheat allows for the production of visibly whiter flour at higher extraction levels, maximizing yield while minimizing ash content. HW wheat is a true hard wheat, creating excellent granulation, maximizing coarse semolina production and low ash flour.
For the baker, the greatest advantage of HW wheat flour is the whiter end product color. Higher extraction rates generally improve water absorption. Using ultra-fine, white whole wheat flour, whole wheat bread can be produced with the color and texture of bread from white flour. HW wheat flour is also lower in polyphenol oxidase (PPO), an enzyme that can cause dough browning. Lower PPO content improves the color of wet noodles and Asian steamed bread products.
The 2025 HW samples show acceptable quality performance in milling, dough properties, and finished products, including pan breads, Asian noodles, and steamed breads. The Pacific Northwest (PNW), California and Southern Plains composites all show acceptable to good steamed and pan bread baking potential according to their respective protein contents. For Asian noodle applications, using 60% extraction patent flour is recommended to improve noodle color and texture.
“While exportable supplies are limited, U.S. HW wheat remains a reliable, high-performing choice for products ranging from flat breads to specialty Asian noodles,” Oakley said. “This quality report affirms the commitment of U.S. farmers to growing high-performing wheat each season.”
Read the full quality report on HW wheat and the other five U.S. wheat classes at uswheat.org/cropquality.
Source: USW News Release, Oct. 23, 2025