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No. 2 Canada Western Red Spring wheat - Analytical quality and physical dough properties 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, % | 13.1 | 12.8 | 12.7 | 12.4 |
| Wet gluten content, % | 36.3 | 35.3 | 35.7 | 34.5 |
| Ash content, % | 0.43 | 0.41 | 0.36 | 0.36 |
| Grade colour, Satake units | -3.2 | -3.6 | -4.2 | -4.4 |
| AGTRON colour, % | 86 | 89 | 93 | 95 |
| Amylograph peak viscosity, BU | 570 | 620 | 630 | 705 |
| Starch damage, % | 6.8 | 6.4 | 7.0 | 6.6 |
| Farinogram | ||||
| Absorption, % | 65.6 | 63.8 | 65.3 | 63.9 |
| Development time, min | 5.50 | 6.00 | 8.25 | 8.50 |
| Mixing tolerance index, BU | 20 | 20 | 15 | 10 |
| Stability, min | 10.5 | 14.0 | 24.0 | 25.5 |
