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Wheat, No. 1 Canada Western Red Spring - 12.5% protein segregate - Analytical data and physical dough properties - Comparative Buhler mill flour data - 2009 and 2008 harvest sample composites¹
Quality parameter²	74% Straight grade		60% Patent
Quality parameter²	2009	2008	2009	2008
¹ The 2008 composite was stored and milled the same day as the 2009.
² Data reported on 14.0% moisture basis.
Flour
Yield, %	74.0	74.0	60.0	60.0
Protein content, %	12.0	12.1	11.6	11.6
Wet gluten content, %	33.8	32.1	32.5	31.9
Ash content, %	0.41	0.39	0.37	0.35
Grade colour, Satake units	-3.4	-3.4	-4.3	-4.4
AGTRON colour, %	88	89	95	96
Amylograph peak viscosity, BU	710	770	750	835
Starch damage, %	7.6	6.9	7.8	7.1
Farinogram
Absorption, %	65.6	63.7	65.5	64.7
Development time, min	5.50	6.25	6.50	17.75
Mixing tolerance index, BU	15	20	10	5
Stability, min	20.0	22.5	29.0	28.5