Canadian Grain Commission
www.grainscanada.gc.ca
Common menu bar links
Institutional links
The Department
Information for
Information about
Information sources
Resources
Proactive disclosure
Quality of Ontario wheat 2009
Canada Eastern Red – soft red winter wheat
Quality data for Canada Eastern Red wheat composites representing soft red winter wheat varieties are shown in Table 1. Test weight and wheat ash content for the No. 1 grade are similar to 2008. Kernel weight is slightly higher. Wheat protein is almost 1% lower. Wheat falling number, flour amylograph peak viscosity values and alpha-amylase activity indicate soundness in both the No. 1 and No. 2 grades. Milling yield is similar for the No. 1 grade compared to 2008, but at 0.03% higher flour ash content. Flour colour is also similar to 2008. Wet gluten content is slightly lower for 2009. Farinograph strength is slightly weaker than last year. Alveograph data indicate less extensibility and slightly less resistance to deformation resulting in lower W values compared to 2008. Cookie spread is slightly higher while ratio of spread to thickness values is slightly lower compared to 2008 for the No. 1 grade. Electrophoretic analyses of all three grades indicates 25R47 to be the predominant variety.
| Quality parameter1 | 2009 | 2008 | ||
|---|---|---|---|---|
| CESRW No. 1 | CESRW No. 2 | CESRW No. 3 | CESRW No. 1 | |
| 1 Unless otherwise specified, data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour | ||||
| Wheat | ||||
| Test weight, kg/hL | 80.1 | 77.8 | 77.4 | 80.4 |
| Weight per 1000 kernels, g | 37.9 | 38.4 | 36.0 | 35.5 |
| Protein content, % | 8.5 | 8.6 | 8.7 | 9.4 |
| Protein content, % (dry matter basis) | 9.8 | 9.9 | 10.1 | 10.9 |
| Ash content, % | 1.45 | 1.43 | 1.47 | 1.46 |
| Alpha-amylase activity, units/g | 3.0 | 5.0 | 20.0 | 3.5 |
| Falling number, seconds | 345 | 310 | 255 | 370 |
| Flour yield, % | 75.6 | 75.4 | 74.5 | 75.4 |
| PSI, % | 72 | 71 | 71 | 71 |
| Flour | ||||
| Protein content, % | 7.6 | 7.5 | 7.6 | 8.4 |
| Wet gluten content, % | 19.8 | 18.8 | 19.6 | 22.1 |
| Ash content, % | 0.48 | 0.46 | 0.45 | 0.45 |
| Grade colour | -1.2 | -0.8 | -0.1 | -1.1 |
| AGTRON colour, % | 72 | 68 | 64 | 70 |
| Starch damage, % | 3.3 | 3.4 | 3.6 | 3.5 |
| Alpha-amylase activity, units/g | 1.0 | 2.0 | 8.0 | 1.0 |
| Amylograph peak viscosity, BU | 525 | 370 | 120 | 640 |
| Maltose value, g/100g | 1.1 | 1.2 | 1.5 | 1.2 |
| AWRC, % | 61.6 | 61.1 | 62.1 | 60.9 |
| Farinogram | ||||
| Absorption, % | 50.6 | 50.8 | 50.8 | 51.2 |
| Development time, minutes | 1.00 | 1.00 | 1.00 | 1.00 |
| Mixing tolerance index, BU | 105 | 100 | 95 | 85 |
| Stability, minutes | 1.0 | 1.5 | 1.5 | 2.5 |
| Alveogram | ||||
| Length, mm | 73 | 79 | 92 | 109 |
| P (height x 1.1), mm | 27 | 30 | 31 | 30 |
| W, x 10-4 joules | 49 | 80 | 81 | 72 |
| Cookie test | ||||
| Spread, mm | 85.5 | 84.9 | 84.1 | 83.6 |
| Ratio (spread/thickness) | 8.8 | 8.8 | 8.7 | 9.3 |
