Quality of western Canadian wheat 2007

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

No. 1 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.

Yellow alkaline noodles from the 2007 crop composite, straight grade (74%) flour (Table 20) was essentially  equivalent in raw noodle color at both 2 and 24 hours after production to that of 2006. A modest decrease in L* at both time intervals was observed with a minimal increase in a* detected. A desirable increase in b* was noted in the noodles at 2 hrs but by 24 hrs it was equal to that of the 2006 crop. Cooked noodle colour characteristics were equivalent across the two years. Cooked noodles prepared from the straight grade flour offered comparable noodle thickness, resistance to compression (RTC) and recovery (REC) values. A decrease in noodle bite, as determined by MCS, was observed.

Raw yellow alkaline noodles prepared from the patent (60%) flour were equivalent to the comparable 2006 crop sample with very similar L* and b* values at both 2 and 24 hrs. A very minor increase in a* was detected at both time periods compared to the 2006 material. Cooked patent noodle color attributes (2007) were equal to the previous year sample. Cooked noodles prepared from the patent flour were equivalent to the 2006 sample in terms of noodle thickness and chewiness as assessed by RTC and REC. The decrease in MCS present in the 2007 straight grade noodles was also detected in noodles prepared from the 2007 patent flour.

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.

Raw white salted noodle color, prepared from the 2007 No. 1 CWHWS straight grade flour (Table 20) displayed equivalent L* and b* noodle color attributes to the 2006 material. A slight increase in a* at both time periods (2 and 24 hrs) was observed. No significant differences were observed between the cooked noodle color characteristics for either straight grade or patent flour, compared to their 2006 counterparts. No differences in cooked straight grade noodle thickness, RTC or REC values were detected compared to the comparable 2006 material.  A decline, relative to last year, was detected in noodle bite as determined by MCS.

The 2007 patent flour white salted noodles offered a slightly higher L* at 2 hrs compared to the corresponding 2006 noodle, however by 24 hrs, the noodles were equivalent. No meaningful differences were observed in either a* or b* color components in the 2007 material values relative to the 2006 noodles at either time interval. Cooked noodle texture characteristics of the 2007 noodles prepared from the patent flour were equivalent with those of the previous year in terms of noodle thickness, RTC and REC. As observed in the straight grade noodles a modest decline in bite (MCS) was observed.

Table 20 - Wheat, No. 1 Canada Western Hard White Spring - 13.5% protein segregate - Noodle quality data - Comparative Bühler mill flour data - 2007 and 2006 harvest sample composites¹

Quality parameter	74% Straight grade		60% Patent
	2007	2006	2007	2006
¹ The 2006 composite was stored and milled the same day as the 2007.
Fresh yellow alkaline noodles
Raw colour at 2 hours (24 hours)
Brightness, L*	79.0 (73.0)	79.9 (73.9)	81.5 (77.3)	81.8 (77.3)
Redness, a*	-0.12 (0.46)	-0.28 (0.36)	-0.23 (0.06)	-0.32 (-0.02)
Yellowness, b*	28.4 (28.1)	27.8 (28.3)	27.6 (28.4)	27.3 (28.2)
Cooked colour
Brightness, L*	70.7	70.6	71.2	71.3
Redness, a*	-2.30	-2.34	-2.56	-2.59
Yellowness, b*	28.0	28.1	28.1	28.5
Texture
Thickness, mm	2.28	2.31	2.27	2.32
RTC, %	25.1	25.2	23.4	24.0
Recovery, %	35.9	36.5	34.0	34.4
MCS, g/mm2	33.5	35.3	31.1	33.1
Fresh white salted noodles
Raw colour at 2 hours (24 hours)
Brightness, L*	80.7 (76.0)	81.3 (76.0)	83.1 (77.9)	82.3 (78.1)
Redness, a*	2.44 (3.21)	2.37 (2.96)	2.12 (2.53)	2.08 (2.47)
Yellowness, b*	23.4 (24.2)	23.5 (24.0)	22.9 (24.3)	23.3 (24.3)
Cooked colour
Brightness, L*	76.4	76.5	77.1	77.4
Redness, a*	0.58	0.60	0.29	0.24
Yellowness, b*	18.5	19.0	18.7	18.8
Texture
Thickness, mm	2.44	2.46	2.44	2.43
RTC, %	21.1	21.0	20.3	19.7
Recovery, %	28.9	29.3	27.4	28.1
MCS, g/mm2	30.2	32.0	27.9	29.7

No. 2 CWHWS

Yellow alkaline noodles

Raw yellow alkaline noodles from the 2007 No. 2 CWHWS straight grade (74%) flour (Table 22) displayed lower L* and higher a* values at both 2 and 24 hrs relative to the 2006 straight grade noodles. Noodle yellowness, b*, remained equivalent to the 2006 material. A decline in cooked noodle L* was observed but an improved a* value was noted compared to the corresponding 2006 noodle. Cooked noodles prepared from the straight grade flour offered similar noodle thickness, resistance to compression (RTC) and recovery (REC) values to the corresponding 2006 sample. A decrease in MCS (noodle bite) was detected in the 2007 straight grade noodles as compared to the 2006 crop material.

Raw yellow alkaline noodles prepared from the No. 2 CWHWS 60% patent flour also showed a lower L* and higher a* value as compared to the 2006 sample. Yellowness, b*, values were essentially equivalent at both time periods. Cooked patent noodle color (2007) displayed lower L* and higher a* values than the corresponding 2006 noodles. Cooked noodles prepared from the patent flour (2007) were equivalent to the 2006 sample in terms of noodle thickness and chewiness (RTC and REC) however a decrease in MCS was noted in the 2007 noodles relative to the 2006 material.

White salted noodles

Raw white salted noodle color, prepared from the 2007 straight grade flour (Table 22) displayed a lower L* at 2 and 24 hrs when compared to the 2006 straight grade noodle.  Noodle redness, a*, was equivalent to the 2006 noodle at 2 hrs but did display a higher a* value at 24 hrs. Yellowness, b*, at both time intervals were equal to that of the 2006 sample. The 2007 straight grade cooked noodle displayed a lower L* and b* value with a higher a* than the 2006 noodle. Differences in cooked straight grade noodle thickness, RTC or REC values were minimal when compared to the 2006 straight grade material.  A decline in noodle bite was detected in the 2007 straight grade noodles.

The 2007 patent (60%) flour white salted noodles were equivalent to the 2006 patent noodles in all color attributes at 2 hrs after production.  Aging the samples for 24 hrs indicated a decline in 2007 noodle L* values relative to 2006 although both a* and b* characteristics remained equivalent. A slightly lower L* was detected in the 2007 patent (60%) cooked noodle relative to the 2006 sample, although both a* and b* remained essentially equivalent. The cooked patent flour noodle texture characteristics of the 2007 crop were equivalent to that of the previous year in all texture characteristics.

Table 22 - Wheat, No. 2 Canada Western Hard White Spring - 13.5% protein segregate - Noodle quality data - Comparative Bühler mill flour data - 2007 and 2006 harvest sample composites¹

Quality parameter	74% Straight grade		60% Patent
	2007	2006	2007	2006
¹ The 2006 composite was stored and milled the same day as the 2007.
Fresh yellow alkaline noodles
Raw colour at 2 hours (24 hours)
Brightness, L*	77.0 (70.1)	78.9 (72.5)	78.7 (74.7)	80.7 (75.5)
Redness, a*	0.16 (1.03)	-0.27 (0.56)	0.02 (0.61)	-0.27 (0.24)
Yellowness, b*	26.5 (27.1)	26.6 (27.6)	25.8 (27.4)	26.2 (27.7)
Cooked colour
Brightness, L*	68.7	70.5	70.2	71.6
Redness, a*	-1.84	-2.27	-2.30	-2.59
Yellowness, b*	26.0	26.8	26.8	27.3
Texture
Thickness, mm	2.35	2.38	2.24	2.28
RTC, %	24.9	25.5	24.0	24.5
Recovery, %	36.1	36.7	34.7	35.2
MCS, g/mm2	33.9	37.2	31.8	34.0
Fresh white salted noodles
Raw colour at 2 hours (24 hours)
Brightness, L*	79.4 (74.0)	81.4 (74.9)	81.6 (76.1)	82.0 (77.6)
Redness, a*	2.31 (3.03)	2.31 (2.88)	2.01 (2.22)	2.03 (2.26)
Yellowness, b*	22.1 (23.0)	22.1 (23.2)	22.3 (23.4)	22.8 (23.4)
Cooked colour
Brightness, L*	75.4	76.5	76.8	77.6
Redness, a*	0.62	0.55	0.28	0.23
Yellowness, b*	17.6	18.4	18.0	18.5
Texture
Thickness, mm	2.50	2.52	2.44	2.41
RTC, %	20.3	20.9	19.9	19.9
Recovery, %	28.8	29.5	28.1	28.3
MCS, g/mm2	30.1	31.4	29.4	28.8

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