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No. 1 Canada Western Red Spring wheat - Final quality data as at November 3, 2009
| Quality parameter¹ | Minimum protein content | No. 1 CWRS 13.5 | |||
|---|---|---|---|---|---|
| 13.5 | 13.0 | 12.5 | 2008 | 1999-2008 mean | |
| ¹ Unless otherwise specified, data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour. | |||||
| ² Not available due to change in method. | |||||
| Wheat | |||||
| Test weight, kg/hL | 82.1 | 82.2 | 82.3 | 81.1 | 81.6 |
| Weight per 1000 kernels, g | 35.3 | 35.8 | 35.0 | 34.5 | 32.0 |
| Protein content, % | 13.8 | 13.3 | 12.7 | 13.7 | 13.8 |
| Protein content, % (dry matter basis) | 15.9 | 15.4 | 14.6 | 15.8 | 16.0 |
| Ash content, % | 1.53 | 1.53 | 1.53 | 1.49 | 1.56 |
| α-amylase activity, units/g | 2.0 | 2.0 | 2.0 | 4.0 | 4.2 |
| Falling number, s | 425 | 410 | 430 | 400 | 390 |
| PSI,% | 50 | 49 | 48 | 52 | 52 |
| Milling - Flour yield | |||||
| Clean wheat basis, % | 76.0 | 75.9 | 76.2 | 75.9 | 75.5 |
| 0.50% ash basis, % | 76.5 | 75.9 | 76.2 | 76.9 | 76.5 |
| Flour | |||||
| Protein content, % | 13.3 | 12.7 | 12.1 | 13.1 | 13.2 |
| Wet gluten content, % | 37.3 | 35.5 | 33.7 | 36.7 | 35.8 |
| Ash content, % | 0.49 | 0.50 | 0.50 | 0.48 | 0.48 |
| Grade colour, Satake units | -2.2 | -2.3 | -2.3 | -2.5 | -2.2 |
| AGTRON colour, % | 74 | 76 | 76 | 78 | 77 |
| Starch damage, % | 8.9 | 9.0 | 9.6 | 8.5 | 7.9 |
| a-amylase activity, units/g | 1.0 | 0.5 | 0.5 | 1.0 | 1.2 |
| Amylograph peak viscosity, BU | 600 | 605 | 605 | 655 | 660 |
| Maltose value, g/100g | 2.8 | 2.9 | 3.1 | 2.7 | 2.5 |
| Farinogram | |||||
| Absorption, % | 69.4 | 69.1 | 68.9 | 68.6 | 66.5 |
| Development time, min | 6.00 | 6.75 | 5.50 | 6.00 | 6.25 |
| Mixing tolerance index, BU | 20 | 25 | 30 | 30 | 25 |
| Stability, min | 9.5 | 9.0 | 9.0 | 8.5 | 10.5 |
| Extensogram | |||||
| Length, cm | 21 | 20 | 19 | 21 | 21 |
| Height at 5 cm, BU | 260 | 280 | 255 | 260 | 330 |
| Maximum height, BU | 425 | 455 | 405 | 460 | 616 |
| Area, cm2 | 115 | 120 | 100 | 125 | 168 |
| Alveogram | |||||
| Length, mm | 105 | 93 | 87 | 96 | 111 |
| P (height x 1.1), mm | 150 | 147 | 158 | 139 | 124 |
| W, x 10-4 joules | 493 | 439 | 444 | 454 | 474 |
| Baking (Canadian short process baking test) | |||||
| Absorption, % | 68 | 68 | 68 | 68 | N/A² |
| Mixing energy, W-h/kg | 8.5 | 7.1 | 7.2 | 8.1 | N/A² |
| Mixing time, min | 3.6 | 3.3 | 3.5 | 3.7 | N/A² |
| Loaf volume, cm3/100 g flour | 1120 | 1070 | 1055 | 1090 | N/A² |
