Download - Wheat Life

At the Wheat Marketing
Center in Portland,
an alveograph is used to
measure gluten strength of
doughs made out of different
classes of wheat. A ball
of dough is placed on the
alveograph and is blown
into a bubble. Stronger
gluten flour requires more
force to blow the bubble.
In the captain’s deck of the tug, Washington Grain Commission Chairman Tom Zwainz (left)
and Washington Association of Wheat Growers President Eric Maier share a laugh. The two
organizations have worked together on projects as the Washington Grain Alliance for a
number of years.
“Putting the whole process together,” said Jeanne Schmitz (left) when asked what stood
out on the tour for her. “There’s almost a whole second phase after we ship the grain.”
Jeanne and her husband Joe (middle, in the red cap) and Brad Bowers (right) watch a barge
unloading grain at the Columbia Grain Export Terminal.
Another machine used at the Wheat Marketing Center, the extensigraph,
determines the resistance and extensibility of a dough by
measuring the force required to stretch the dough until it breaks.
Looking on are Katie Walters (left) of Walla Walla, WAWG President
Eric Maier (center) and Mike Quest (right) of Ritzville.
(Above) WGC Vice President Glen Squires (left) looks on as Dee Hale from the USDA’s Foreign Ag
Service and Eve and Randy Fortenbery of Pullman demonstrate how different ingredients and the
type of flour used in commercial breads can affect the breads’ appearance and floppiness. (Left) Tour
participants also got an up-close and personal look at the Bonneville Dam lock system.
Wheat farmers interested in attending next years’ tour, please contact Glen Squires at
the Washington Grain Commission to reserve your spot: 509-456-2481.