Quality of western Canadian wheat 2006

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Comparative Bühler laboratory mill flour data - Milling and baking quality - No. 1 CWRS

Data are shown in Table 6 for the Wheat, No. 1 CWRS 13.5% and 12.5% minimum protein segregates. Straight grade and patent flours from the 2006 composites for both the 13.5% and 12.5% protein segregates show similar wet gluten and ash content and starch damage values relative to the composite flours from last year. Flour grade and AGTRON colour values for straight grade and patent flours are comparable to last year.

Farinograph data show comparable absorption in this year’s straight grade and patent flours to 2005. Dough development time for the 13.5% protein content straight grade flour is consistent with the 2005 flour, but stability is longer for the 2006 flour. The 2006 patent flours show longer dough development time, but slightly shorter stability than the corresponding 2005 patent flours. The patent flours show longer dough development times and stabilities relative to the corresponding straight grade flours. The 2006 12.5% protein content segregate shows slightly lower absorption than last year for both straight grade and patent flours. The 2006 12.5% straight grade flour is weaker than the corresponding 2005 flour, while the patent flours are comparable in strength.

Data are shown in Table 7 for sponge and dough and CSP baking quality of the 13.5% and 12.5% protein segregates. Sponge and dough baking absorption is similar for both the 2006 straight grade and 60% patent flour compared with the re-milled 2005 flour. Sponge and dough mixing times for this year’s crop are comparable to 2005 at both protein levels. Mixing energy is slightly higher for the 13.5% straight grade and patent flour for 2006, but is comparable to the 2005 data at 12.5% protein. Sponge and dough loaf volume is comparable to the 2005 straight grade and 60% patent flours, but the 2006 13.5 % protein 60% patent flour produced loaves with improved appearance and crumb structure.

CSP baking absorptions for 2006 are similar to last year for the 13.5% protein straight grade and for both 13.5% and 12.5% protein patent flours. The 12.5% protein segregate straight grade flour showed lower CSP baking absorption for 2006. Mixing energy requirements are slightly higher this year, with the exception of the 12.5% straight grade flour. The mixing times at both levels of protein were similar when comparing the 2006 flour with their corresponding 2005 flour. Loaf volumes are higher for both the 2006 13.5% protein segregate straight grade and patent flours compared to the 2005 flours, while the 12.5% flours were similar to last year. Loaf appearance showed a significant improvement over last year for both straight grade and patent flours at the 13.5% protein level.

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