Pre-harvest sprouting is the undesirable germination of mature wheat kernels when wet conditions persist just prior to or during the harvest, resulting in quality loss due to the production of degradative enzymes. This study was conducted to investigate the impact of field sprouting on wheat end-use functionality of Canada Western Red Spring (CWRS) and Canada Western Amber Durum (CWAD), the two premium wheat classes grown in Western Canada for bread and pasta production, respectively. Selected harvest samples submitted from the producers were composited based on their FN to generate multiple bands varying in Falling Number (FN) from 60 to above 350 s with 50 s increments. All composites were targeted for a constant wheat protein of 13.5%. The two wheat classes followed a similar power law model established from the relationship between α-amylase activity and pasting viscosity as measured by FN test and amylograph. With increasing level of sprouting damage or falling FN, however, CWRS and CWAD responded very differently in terms of changes in milling performance, dough properties and final product quality. The decrease of FN from 450 to 70 s for CWAD did not significantly alter durum semolina yield (67.0 ± 0.2%) , ash content (0.73 ± 0.02%), gluten index (87 ± 2%), yellow pigment content (9.3 ± 0.4 ppm), and semolina colour, alveograph parameters and pasta firmness (628 ± 23 g). In contrast, the test weight and flour yield of the CWRS composites decreased gradually with the decrease of FN until ~150 sec., then dropped drastically once the FN fell below 100 sec. The gluten strength weakened progressively with the decrease of FN in each of the CWRS composites. The deterioration in dough handling properties and bread-making quality was very evident for CWRS, but the impact on pasta quality was limited for the CWAD composites. Unlike pasta-making, which involves low water absorption, short mixing time and high-temperature drying, the combination of high water absorption, greater starch damage and long fermentation in the bread-making process facilitate the detrimental effects of excessive α-amylase. As reflected by milling performance, the endosperm of durum wheat and the starch and gluten proteins therein appear to be much less damaged during field sprouting when compared with bread wheat, likely because of the denser and harder kernel properties of durum wheat.