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No. 1 Canada Western Red Spring wheat - Baking quality data, as at November 13, 2009
| Quality parameter | 74% Straight grade | 60% Patent | ||
|---|---|---|---|---|
| 2009 | 2008 | 2009 | 2008 | |
| ¹ The 2008 composite was stored and milled the same day as the 2009. | ||||
| Sponge-and-dough baking test | (40 ppm ascorbic acid) | (40 ppm ascorbic acid) | ||
| Absorption, % | 65 | 64 | 64 | 63 |
| Mixing energy dough stage, W-h/kg | 6.6 | 4.9 | 6.5 | 5.3 |
| Mixing time dough stage, min | 2.7 | 2.5 | 2.9 | 2.6 |
| Loaf volume, cm3/100 g flour | 1110 | 1115 | 1050 | 1065 |
| Appearance | 8.0 | 7.8 | 7.5 | 7.3 |
| Crumb structure | 5.8 | 5.8 | 6.0 | 5.8 |
| Crumb color | 7.8 | 7.8 | 7.8 | 7.9 |
| Canadian short process baking test | (150 ppm ascorbic acid) | (150 ppm ascorbic acid) | ||
| Absorption, % | 66 | 65 | 66 | 65 |
| Mixing energy, W-h/kg | 7.6 | 7.7 | 8.6 | 6.9 |
| Mixing time, min | 3.5 | 3.7 | 3.9 | 3.6 |
| Loaf volume, cm3/100 g flour | 1100 | 1150 | 1090 | 1140 |
| Appearance | 7.7 | 7.7 | 7.5 | 7.5 |
| Crumb structure | 6.2 | 6.0 | 6.1 | 6.2 |
| Crumb color | 7.8 | 7.9 | 7.9 | 7.9 |
