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Harvest quality of Ontario Red Winter wheat - 2008
Ontario Hard Red Winter wheat
The following tables shows data for Ontario Hard Red Winter wheat composites, with 2007 No. 1 grade for comparison. Test weight, kernel weight and wheat protein content for No. 1 are similar to 2007. Wheat falling number and amylograph peak viscosity are higher this year and wheat and flour alpha-amylase values are lower indicating a higher degree of soundness compared to 2007. Milling yield is considerably higher than 2007, but with higher flour ash content. Flour colour is duller, and starch damage is lower this year. Farinograph shows slightly lower water absorption relative to last year and slightly higher dough strength properties. Extensograph results indicate slightly less extensible and weaker dough properties compared to 2007. Alveograph results exhibit similar dough strength properties to last year. Remix-to-peak absorption and loaf volume are comparable to 2007, with slightly shorter mixing requirements. Electrophoretic analysis of the No. 1 grade composite indicates Harvard to be the predominant variety.
| Quality parameter | 2008 | 2007 | ||
|---|---|---|---|---|
| No. 1 | No. 2 | No. 3 | No. 1 | |
| Wheat | ||||
| Test weight, kg/hL | 83.2 | 80.4 | 79.9 | 83.3 |
| Weight per 1000 kernels, g | 40.4 | 41.8 | 41.8 | 41.0 |
| Protein content, % | 10.9 | 10.7 | 10.3 | 10.9 |
| Protein content, % (dry matter basis) | 12.6 | 12.4 | 11.9 | 12.6 |
| Ash content, % | 1.47 | 1.48 | 1.41 | 1.45 |
| Alpha-amylase activity, units/g | 13.5 | 26.5 | 19.5 | 38.0 |
| Falling number, seconds | 345 | 295 | 310 | 280 |
| Flour yield, % | 77.8 | 77.1 | 76.6 | 75.9 |
| PSI, % | 53 | 57 | 57 | 55 |
| Flour | ||||
| Protein content, % | 10.3 | 10.0 | 9.6 | 10.1 |
| Wet gluten content, % | 25.9 | 24.7 | 23.3 | 25.0 |
| Ash content, % | 0.51 | 0.51 | 0.51 | 0.46 |
| Grade colour | -0.3 | 0.7 | 0.3 | -1.6 |
| AGTRON colour, % | 59 | 59 | 57 | 68 |
| Starch damage, % | 7.3 | 6.4 | 6.3 | 8.2 |
| Alpha-amylase activity, units/g | 5.0 | 9.5 | 11.0 | 11.0 |
| Amylograph peak viscosity, BU | 230 | 155 | 120 | 105 |
| Maltose value, g/100g | 2.6 | 2.5 | 2.6 | 3.6 |
| Farinogram | ||||
| Absorption, % | 60.6 | 59.2 | 58.8 | 61.3 |
| Development time, minutes | 4.00 | 2.00 | 1.75 | 1.75 |
| Mixing tolerance index, BU | 40 | 30 | 40 | 40 |
| Stability, minutes | 6.5 | 4.5 | 4.5 | 4.5 |
| Extensogram | ||||
| Length, cm | 17 | 18 | 17 | 20 |
| Height at 5 cm, BU | 250 | 280 | 205 | 355 |
| Maximum height, BU | 370 | 385 | 265 | 570 |
| Area, cm2 | 80 | 90 | 60 | 150 |
| Alveogram | ||||
| Length, mm | 78 | 91 | 90 | 72 |
| P (height x 1.1), mm | 98 | 89 | 73 | 119 |
| W, x 10-4 joules | 258 | 270 | 206 | 300 |
| Baking (Remix-to-peak baking test) | ||||
| Absorption, % | 57 | 56 | 53 | 58 |
| Remix time, minutes | 2.4 | 2.3 | 2.2 | 3.4 |
| Loaf volume, cm3/100 g flour | 720 | 745 | 660 | 705 |
Unless otherwise specified, data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour.
