Quality of western Canadian wheat 2007

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

Data are shown in Tables 6 and 7 for the Wheat, No. 1 CWRS 13.5% and 14.5% minimum protein segregates, respectively. Straight grade flours from the 2007 composites for 13.5% and 14.5% protein segregates show higher ash content this year compared with 2006, and the 13.5% segregate exhibits lower wet gluten content. Patent flours show slightly lower wet gluten content and starch damage values, and ash content 0.01% higher relative to the composite flours from last year. Softer kernels texture is indicated by lower starch damage, which also has an impact on flour water absorption capability. Flour grade and AGTRON colour values for straight grade and patent flours are comparable to last year. Amylograph peak viscosities are similar to last year.

Farinograph absorption for this year’s straight grade flours are 1.5% and 1.2% lower than last year for the 13.5% and 14.5% protein segregates, respectively.  The corresponding patent flour absorptions are 1.6% and 1.2% lower than for 2006.  The 2007 straight grade and 60% patent flours for the 13.5% protein segregate exhibit greater farinograph dough strength than the corresponding 2006 flours (Table 6), while the 2007 14.5% protein segregate flours are generally comparable to the corresponding 2006 flours (Table 7).

Data are shown in Table 6 for sponge and dough and CSP baking quality of the 13.5% protein segregate and in Table 7 for the 14.5% protein segregate. Sponge and dough baking absorptions are lower for the 2007 straight grade flour milled from the 13.5% protein segregate and for 60% patent flour from both the 13.5% and 14.5% protein segregates compared with the re-milled 2006 flour. Sponge and dough mixing times for this year’s crop are comparable to 2006 at both protein levels. Sponge and dough loaf volumes are comparable to the 2006 straight grade and 60% patent flours.

CSP baking absorptions for 2007 are similar to last year for both the 13.5% (Table 6) and 14.5% protein (Table 7) straight grade flours and for the 13.5% protein patent flours. The 2007 14.5% protein segregate patent flour had 3% lower CSP baking absorption than last year. The mixing times at both levels of protein were longer when comparing the 2007 flours with their corresponding 2006 flours. Loaf volumes are comparable for both the 2007 13.5% and 14.5% protein segregate straight grade and patent flours compared to the 2006 flours.

Table 6 - Wheat, No. 1 Canada Western Red Spring - 13.5% protein segregate - Analytical data, physical dough properties and baking quality data - Comparative Buhler mill flour data - 2007 and 2006 harvest survey 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.
² Data reported on 14.0% moisture basis.
Flour²
Yield, %	74.0	74.0	60.0	60.0
Protein content, %	14.2	14.1	13.7	13.7
Wet gluten content, %	37.8	38.0	36.8	37.2
Ash content, %	0.44	0.41	0.38	0.37
Grade colour, Satake units	-2.8	-3.0	-3.9	-4.1
AGTRON colour, %	81	82	89	90
Amylograph peak viscosity, BU	765	795	855	865
Starch damage, %	5.6	5.9	5.8	6.0
Farinogram
Absorption, %	62.2	63.4	62.3	63.5
Development time, min	7.25	9.25	11.00	10.00
Mixing tolerance index, BU	10	10	10	10
Stability, min	30.5	29.5	29.5	26.5
Sponge-and-dough baking test	(40 ppm ascorbic acid)		(40 ppm ascorbic acid)
Absorption, %	62	64	64	65
Mixing energy dough stage, W-h/kg	4.1	4.1	4.8	3.9
Mixing time dough stage, min	3.0	2.9	3.5	3.1
Loaf volume, cm3/100 g flour	1115	1110	1085	1115
Appearance	7.3	7.4	7.5	7.7
Crumb structure	6.2	6.1	6.2	6.0
Crumb color	8.0	8.0	7.8	7.9
Canadian short process baking test	(150 ppm ascorbic acid)		(150 ppm ascorbic acid)
Absorption, %	65	66	65	65
Mixing energy, W-h/kg	6.8	5.6	6.4	6.8
Mixing time, min	4.9	4.0	4.9	4.4
Loaf volume, cm3/100 g flour	1170	1155	1140	1125
Appearance	7.5	7.8	7.8	7.7
Crumb structure	6.2	6.2	6.2	6.2
Crumb color	7.9	8.0	7.8	7.9

Table 7 - Wheat, No. 1 Canada Western Red Spring - 14.5% protein segregate - Analytical data, physical dough properties and baking quality data - Comparative Buhler mill flour data - 2007 and 2006 harvest survey 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.
² Data reported on 14.0% moisture basis.
Flour²
Yield, %	74.0	74.0	60.0	60.0
Protein content, %	14.2	14.1	13.7	13.7
Wet gluten content, %	37.8	38.0	36.8	37.2
Ash content, %	0.44	0.41	0.38	0.37
Grade colour, Satake units	-2.8	-3.0	-3.9	-4.1
AGTRON colour, %	81	82	89	90
Amylograph peak viscosity, BU	765	795	855	865
Starch damage, %	5.6	5.9	5.8	6.0
Farinogram
Absorption, %	62.2	63.4	62.3	63.5
Development time, min	7.25	9.25	11.00	10.00
Mixing tolerance index, BU	10	10	10	10
Stability, min	30.5	29.5	29.5	26.5
Sponge-and-dough baking test	(40 ppm ascorbic acid)		(40 ppm ascorbic acid)
Absorption, %	64	64	62	65
Mixing energy dough stage, W-h/kg	4.9	4.2	4.3	4.2
Mixing time dough stage, min	3.0	2.7	3.2	3.1
Loaf volume, cm3/100 g flour	1105	1135	1125	1165
Appearance	7.1	7.7	7.4	7.7
Crumb structure	6.2	5.9	6.0	5.9
Crumb color	8.0	7.8	8.0	8.0
Canadian short process baking test	(150 ppm ascorbic acid)		(150 ppm ascorbic acid)
Absorption, %	65	65	64	67
Mixing energy, W-h/kg	6.0	5.6	6.5	6.1
Mixing time, min	4.5	4.0	4.7	4.3
Loaf volume, cm3/100 g flour	1155	1175	1145	1150
Appearance	7.5	7.5	7.5	7.5
Crumb structure	6.2	5.9	6.2	6.0
Crumb color	7.8	7.8	7.9	7.9

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