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Canada Eastern Red - soft red winter wheat varieties - Final quality data as at November 4 , 2009
| 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 |
