Spring wheat baking quality under the microscope. Will Hilkka wheat be the new Quarna?

Quarna wheat, known for its excellent baking quality, has been highly desired in mill silos for more than a decade.

A strong candidate to succeed it is Hilkka^BOR, the earliest spring wheat variety with:

• baking quality matching Quarna
• significantly higher yield

Quarna’s strengths had been:

• consistently high quality
• high protein
• strong gluten quality
• stable falling number

But its yield no longer meets modern expectations — opening the door for Hilkka.

Hilkka wheat — high yield potential

Boreal’s wheat breeder Tarja Niemelä: “Hilkka wheat is clearly earlier and higher yielding than Quarna. Its protein content is suitable for milling, though not as high as Quarna’s. Gluten quality is equally good.”

Hilkka brings a quality improvement compared to Helmi^BOR, Finland’s most widely grown spring wheat last season:

• strong baking properties
• significantly higher initial falling number

“If you want to produce early milling wheat in southern Finland, for example to stagger harvest timing, Hilkka is the most reliable option.”

Protein and gluten — yield trade-offs

Gluten index is monitored from early breeding stages. Milling quality of candidate lines is tested throughout breeding.

Protein:

• affects gluten
• influences dough elasticity, gas retention, loaf volume
• varies by variety → gluten quality is strongly varietal

Niemelä: “Hilkka has the highest yield potential among early varieties. When Hilkka reaches its full yield, its protein ends up below Helmi and Iisakki. Iisakki has the highest protein among early wheats.”

Despite high protein, Iisakki^BOR is better as feed wheat — for breadmaking, gluten quality is as important as amount. Helmi and Hilkka both have good gluten quality.

Early spring wheats require early sowing. Niemelä stresses:

• early growth is fast; delayed sowing increases risk of heat stress
• early sowing gives early varieties the conditions needed to fulfil their potential
• especially important for Hilkka

“If moisture runs out and heat accelerates growth, early wheats cannot reach full yield. Hilkka builds yield through kernel number — it needs favourable early conditions.”

The article includes an image of Hilkka’s farinogram. Farinograph — gluten quality evaluation. A farinograph measures:

• water absorption
• dough development time
• mixing tolerance

Falling number — essential for baking suitability

Falling number indicates suitability for baking:

• too low → gummy, “raw” crumb
• too high → poor rise

Target for milling wheat: 250 seconds.

It measures α‑amylase activity — the enzyme triggering germination. Falling number drops as sprouting begins even before visible signs.

Falling number varies between:

• up to 400–500 seconds
• ~60 seconds

Last season falling numbers often fell below 180, due to:

• sprouting conditions
• delayed harvest
• tropical nights

Quarna is known for high and stable falling numbers. Hilkka’s initial falling number is also high.

“Next summer we will test Hilkka and new candidates for sprouting resistance using three methods to standardise durability data collection,” Niemelä adds.

Explore Hilkka wheat characteristics in more detail