Canadian Grain Commission
www.grainscanada.gc.ca
Common menu bar links
Institutional links
The Department
Information for
Information about
Information sources
Resources
Proactive disclosure
No. 2 Canada Western Red Spring wheat - Analytical and physical dough properties quality data, as at November 13, 2009
| Quality parameter² | 74% Straight grade | 60% Patent | ||
|---|---|---|---|---|
| 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, % | 12.1 | 12.3 | 11.7 | 11.9 |
| Wet gluten content, % | 33.4 | 33.9 | 32.7 | 32.9 |
| Ash content, % | 0.40 | 0.40 | 0.36 | 0.36 |
| Grade colour, Satake units | -3.6 | -3.7 | -4.4 | -4.7 |
| AGTRON colour, % | 89 | 90 | 95 | 97 |
| Amylograph peak viscosity, BU | 590 | 635 | 635 | 695 |
| Starch damage, % | 7.3 | 6.6 | 7.4 | 6.8 |
| Farinogram | ||||
| Absorption, % | 65.2 | 63.4 | 65.5 | 63.6 |
| Development time, min | 6.25 | 6.25 | 6.75 | 7.50 |
| Mixing tolerance index, BU | 25 | 20 | 15 | 10 |
| Stability, min | 11.5 | 18.0 | 26.0 | 28.5 |
