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Table 11 - Wheat, Canada Western Red Winter - Export cargo composites - Third and fourth quarter 2007-08
Quality parameters	No. 1 CWRW
Wheat
Weight per 1000 kernels, g	28.3
Protein content, %	11.0
Protein content, % (dry matter basis)	12.8
Ash content, %	1.53
Falling number, s	465
Flour yield, %	75.7
PSI	56
Flour
Protein content, %	10.3
Wet gluten content, %	24.4
Ash content, %	0.51
Grade colour, Satake units	-2.0
AGTRON colour, %	73
Starch damage, %	6.5
Amylograph peak viscosity, BU	609
Maltose value, g/100g	2.1
Farinogram
Absorption, %	57.2
Development time, min	5.50
Mixing tolerance index, BU	25
Stability, min	9.50
Extensogram
Length, cm	16
Height at 5 cm, BU	400
Maximum height, BU	620
Area, cm²	125
Alveogram
Length, mm	96
P (height x 1.1), mm	82
W, x 10^-4 joules	271
Baking – Remix-to-Peak baking test
Absorption, %	54
Remix time, min	2.4
Loaf volume, cm³/100 g flour	765

Unless otherwise specified, data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour.