Testing of the 2025 U.S. hard white (HW) wheat crop confirms it maintains strong functional quality across milling, dough properties and finished products. The crop is well suited for pan breads, Asian noodles and steamed breads, according to the latest U.S. Wheat Associates (USW) Quality Report on 2025 Hard White Wheat Crop.
Samples from five states representing 99% of U.S. HW wheat production were analyzed by the Wheat Marketing Center in Portland, Oregon, with grading and protein testing by USDA’s Federal Grain Inspection Service.
Erica Oakley, vice president of programs at U.S. Wheat Associates, said the report provides transparent data to help millers and bakers plan procurement and blending. “U.S. HW wheat remains a reliable, high-performing choice for products ranging from flat breads to specialty Asian noodles,” she said.
The white bran of HW wheat allows millers to produce whiter flour at higher extraction rates, maximizing yield while minimizing ash content. Bakers benefit from whiter end products and improved color in wet noodles and steamed breads due to lower polyphenol oxidase levels, which reduce dough browning.
The 2025 crop showed acceptable to good baking potential across regions, with a recommendation to use 60% extraction patent flour for optimal Asian noodle quality.
While exportable supplies are limited, the report underscores the commitment of U.S. farmers to growing high-quality wheat each season.
