Quality of western Canadian wheat 2006

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Comparative Bühler laboratory mill flour data - Noodle quality - No. 1 CWHWS and No. 2 CWHWS

Yellow alkaline noodles

Yellow alkaline noodles were prepared using the 13.5% protein segregate for straight grade and 60% patent flour with a 1% kansui reagent (9:1 sodium and potassium carbonates) at a 32 % water absorption level.

Raw yellow alkaline noodles prepared from 2006 Wheat, No. 1 CWHWS 13.5 60% patent and straight grade 2006 flours displayed colour characteristics almost identical to the corresponding 2005 flour (Table 21). No differences were detected in their respective cooked noodle colour readings. Measurement of textural attributes indicated that these traits were also consistent with those observed in 2005 using either patent or straight grade flours.

No appreciable differences were observed in raw noodle color characteristics for No. 1 CWHWS 12.5 2006 and 2005 patent or straight grade flour noodles. Assessment of their cooked texture characteristics also indicated that the material was very similar although the 2006 patent flour “bite” (MCS) attribute was significantly higher than the corresponding 2005 value.

Yellow alkaline raw noodle color of No. 2 CWHWS 13.5 patent flour exhibited color characteristics similar to those observed in the previous year at 2 hrs after production (Table 24). Noodles aged for 24 hrs displayed slightly better brightness and significant improved a* values as compared to their 2005 counterpart.

Noodles prepared using No. 2 CWHWS 13.5 straight grade flour exhibited similar brightness and redness at 2 hrs but significantly better yellowness (b*) than the 2005 sample. Upon aging, the 2006 straight grade noodles exhibited a decrease in L* relative to 2005 material, but they remained equivalent in terms of both redness and yellowness.

The cooked texture characteristics of the 2006 Wheat, No. 2 CWHWS 13.5 patent and straight grade yellow alkaline noodles were very similar to 2005. A slight improvement in “bite”, as measured by MCS was observed in the 2006 noodles.

White salted noodles

White salted noodles were prepared using a 1% sodium chloride solution at a 30% water absorption level in order to maintain proper dough crumb and sheeting characteristics.

White salted noodles prepared with Wheat, No. 1 CWHWS 13.5 patent or straight grade flours exhibited colour attributes similar to those observed for the 2005 material (Table 21).  Texture characteristics were consistent with 2005 values for both flour types although a modest improvement in bite, expressed as MCS was observed.

White salted noodles, derived from patent or straight grade flours were also evaluated using 2006 No.1 CWHWS 12.5 % protein wheat.  A slight reduction in noodle brightness for both flours was observed at 2 hrs post production. Upon aging, 24 hrs, no differences were detected with the comparable 2005 patent flour. However, the aged 2006 straight grade noodle was noticeably brighter than the 2005 noodle.  Cooked noodle texture parameters of either 2006 patent or straight grade noodles were lower than those prepared with comparable 2005 flours.

White salted raw noodles prepared with Wheat, No. 2 CWHWS 13.5 patent or straight grade flours exhibited color characteristics similar to 2005 when measured at both 2 and 24 hrs post production (Table 24).  Cooked noodle texture for both flours was consistent with that observed in 2005.

Table 21 - Wheat, No. 1 Canada Western Hard White Spring - 13.5% protein segregate - Noodle quality data - Comparative Bühler mill flour data - 2006 and 2005 harvest sample composites¹

Quality parameter	74% Straight grade		60% Patent
	2006	2005	2006	2005
¹ The 2005 composite was stored and milled the same day as the 2006.
Fresh yellow alkaline noodles
Raw colour at 2 hours (24 hours)
Brightness, L*	79.3 (74.1)	79.2 (73.6)	81.5 (76.3)	81.0 (76.5)
Redness, a*	-0.18 (0.40)	-0.18 (0.48)	-0.15 (0.15)	-0.16 (0.21)
Yellowness, b*	28.6 (28.6)	28.0 (29.0)	27.2 (28.2)	27.6 (28.8)
Cooked colour
Brightness, L*	70.8	71.5	72.1	71.3
Redness, a*	-2.16	-2.31	-2.31	-2.23
Yellowness, b*	28.3	27.9	27.9	28.0
Texture
Thickness, mm	2.32	2.38	2.37	2.39
RTC, %	24.3	24.7	23.7	24.7
Recovery, %	35.1	35.0	34.6	34.8
MCS, g/mm2	33.5	33.9	33.8	34.5
Fresh white salted noodles
Raw colour at 2 hours (24 hours)
Brightness, L*	81.0 (76.4)	81.0 (76.4)	82.3 (77.9)	81.8 (77.7)
Redness, a*	2.41 (2.76)	2.25 (2.94)	2.17 (2.33)	2.01 (2.39)
Yellowness, b*	23.6 (23.3)	22.9 (23.9)	23.0 (23.7)	23.2 (24.1)
Cooked colour
Brightness, L*	76.4	76.0	76.8	77.0
Redness, a*	0.42	0.44	0.28	0.20
Yellowness, b*	18.5	18.6	18.8	18.9
Texture
Thickness, mm	2.49	2.50	2.53	2.46
RTC, %	18.3	18.0	17.9	18.3
Recovery, %	27.2	26.9	26.2	27.1
MCS, g/mm2	28.3	26.0	28.4	27.5

Table 22 - Wheat, No. 1 Canada Western Hard White Spring - 12.5% protein segregate - Noodle quality data - Comparative Bühler mill flour data - 2006 and 2005 harvest sample composites¹

Quality parameter	74% Straight grade		60% Patent
	2006	2005	2006	2005
¹ The 2005 composite was stored and milled the same day as the 2006.
Fresh yellow alkaline noodles
Raw colour at 2 hours (24 hours)
Brightness, L*	80.8 (74.6)	81.1 (75.0)	82.8 (78.0)	83.0 (78.2)
Redness, a*	-0.32 (0.19)	-0.39 (0.34)	-0.36 (-0.02)	-0.45 (-0.06)
Yellowness, b*	28.1 (28.6)	28.0 (29.2)	26.6 (28.5)	25.9 (28.2)
Cooked colour
Brightness, L*	71.4	71.1	72.2	71.9
Redness, a*	-2.10	-2.15	-2.22	-2.32
Yellowness, b*	28.7	28.4	28.8	28.8
Texture
Thickness, mm	2.34	2.32	2.34	2.32
RTC, %	23.6	24.0	23.6	23.8
Recovery, %	34.5	35.2	34.9	34.8
MCS, g/mm2	32.9	32.2	33.7	32.2
Fresh white salted noodles
Raw colour at 2 hours (24 hours)
Brightness, L*	81.9 (76.4)	82.5 (75.4)	83.6 (78.1)	84.1 (78.1)
Redness, a*	2.23 (2.99)	2.18 (2.94)	2.02 (2.30)	1.93 (2.28)
Yellowness, b*	22.5 (24.1)	23.0 (24.1)	22.1 (24.1)	22.3 (24.4)
Cooked colour
Brightness, L*	75.8	76.5	77.0	76.7
Redness, a*	0.39	0.36	0.20	0.15
Yellowness, b*	19.1	19.0	19.4	19.5
Texture
Thickness, mm	2.50	2.48	2.45	2.51
RTC, %	18.8	19.9	17.9	18.9
Recovery, %	27.6	28.7	27.3	28.1
MCS, g/mm2	28.2	28.4	27.9	28.6

Table 25 - Wheat, No. 2 Canada Western Hard White Spring - 13.5% protein segregate - Noodle quality data - Comparative Bühler mill flour data - 2006 and 2005 harvest sample composites¹

Quality parameter	74% Straight grade		60% Patent
	2006	2005	2006	2005
¹ The 2005 composite was stored and milled the same day as the 2006.
Fresh yellow alkaline noodles
Raw colour at 2 hours (24 hours)
Brightness, L*	77.8 (72.0)	79.8 (73.4)	81.3 (76.4)	80.7 (75.5)
Redness, a*	-0.20 (0.65)	-0.06 (0.75)	-0.28 (0.09)	-0.06 (0.63)
Yellowness, b*	27.3 (27.7)	24.9 (27.0)	24.7 (26.8)	25.0 (27.6)
Cooked colour
Brightness, L*	69.8	70.1	72.3	71.1
Redness, a*	-1.99	-1.91	-2.25	-2.12
Yellowness, b*	26.6	26.2	26.5	26.6
Texture
Thickness, mm	2.40	2.40	2.41	2.37
RTC, %	25.6	24.9	24.7	24.6
Recovery, %	36.5	36.3	36.0	36.2
MCS, g/mm2	38.1	37.6	38.8	37.4
Fresh white salted noodles
Raw colour at 2 hours (24 hours)
Brightness, L*	(80.1) (74.9)	80.2 (75.0)	81.8 (77.2)	81.7 (77.2)
Redness, a*	2.33 (3.16)	2.45 (3.29)	2.07 (2.47)	2.14 (2.34)
Yellowness, b*	22.8 (23.8)	22.9 (24.2)	22.6 (23.8)	22.9 (23.5)
Cooked colour
Brightness, L*	75.5	75.8	76.4	76.2
Redness, a*	0.50	0.57	0.29	0.23
Yellowness, b*	18.0	18.3	18.3	18.5
Texture
Thickness, mm	2.50	2.49	2.48	2.48
RTC, %	19.5	19.2	18.6	18.7
Recovery, %	27.7	28.3	27.8	27.8
MCS, g/mm2	29.1	29.8	30.3	29.4

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