Canadian Grain Commission
Symbol of the Government of Canada

Quality of western Canadian wheat 2010



No. 1 CWRS - Comparative Bühler laboratory mill flour data - Milling and baking quality

Wheat, No. 1 CWRS 13.5 and 12.5 flour analytical, physical dough properties and baking quality of the straight grade and 60% patent composites are shown in Tables 6a, 6b, 7a and 7b.

Straight grade and patent flours at both protein levels show lower wet gluten content and starch damage values relative to the composite flours from last year. Flour ash shows an advantage this year, particularly in the patent flours. Flour grade and AGTRON colour values are comparable to those obtained from the 2009 composites.

Farinograph absorption is considerably lower for the 2010 No. 1 CWRS 13.5 and 12.5 flours at both extraction rates. The dough development time and stability for the 2010 No. 1 CWRS 13.5 straight grade flour and patent flour are generally consistent with the 2009 flour. The No. 1 CWRS 12.5 farinograph dough strength for the 2010 straight grade flour and patent flour is also similar to last year.

Sponge-and-dough and CSP baking absorptions for both the 13.5% and 12.5% protein segregates are running 2 to 3% lower than last year. The No. 1 CWRS 13.5 straight grade and patent flours exhibit greater strength using the CSP method with longer mixing times and higher energy requirements this year relative to 2009, while the patent flour also exhibited stronger mixing requirements in the sponge-and-dough formulation. The 2010 No. 1 CWRS 12.5 flours show similar characteristics but to a lesser extent. Loaf volumes for the 13.5% protein segregate showed no significant difference from last year under both baking formulations. The straight grade flour from the 12.5% protein segregate showed significant improvement in loaf volume in the sponge-and-dough formulation.

Table 6a - Wheat, No. 1 Canada Western Red Spring - 13.5% protein segregate - Analytical data and physical dough properties - Comparative Buhler mill flour data - 2010 and 2009 harvest sample composites*
Quality parameter 74% Straight grade 60% Patent
2010 2009 2010 2009
* The 2009 composite was stored and milled the same day as the 2010.
1 Data reported on 14.0% moisture basis.
Flour1
Yield, % 74.0 74.0 60.0 60.0
Protein content, % 13.0 13.0 12.6 12.6
Wet gluten content, % 36.4 37.3 35.9 37.0
Ash content, % 0.39 0.40 0.35 0.37
Grade colour, Satake units -3.7 -3.6 -4.2 -4.2
AGTRON colour, % 89 88 96 95
Amylograph peak viscosity, BU 800 750 855 815
Starch damage, % 6.3 7.3 6.6 7.3
Farinogram
Absorption, % 63.0 66.3 63.3 66.4
Development time, min 8.25 8.25 11.50 10.25
Mixing tolerance index, BU 15 20 15 0
Stability, min 22.0 21.5 27.0 26.0
Table 6b - Wheat, No. 1 Canada Western Red Spring - 12.5% protein segregate - Analytical data and physical dough properties - Comparative Buhler mill flour data - 2010 and 2009 harvest sample composites*
Quality parameter 74% Straight grade 60% Patent
2010 2009 2010 2009
* The 2009 composite was stored and milled the same day as the 2010.
¹ Data reported on 14.0% moisture basis.
Flour1
Yield, % 74.0 74.0 60.0 60.0
Protein content, % 12.0 11.9 11.7 11.7
Wet gluten content, % 33.1 34.0 32.5 33.2
Ash content, % 0.40 0.41 0.36 0.38
Grade colour, Satake units -3.7 -3.7 -4.4 -4.4
AGTRON colour, % 91 91 98 97
Amylograph peak viscosity, BU 785 710 850 785
Starch damage, % 6.8 7.7 7.0 7.8
Farinogram
Absorption, % 62.9 65.5 62.7 65.6
Development time, min 5.75 6.50 8.25 8.75
Mixing tolerance index, BU 20 20 15 5
Stability, min 20.5 22.5 33.0 29.5
Table 7a - Wheat, No. 1 Canada Western Red Spring - 13.5% protein segregate - Baking quality data - Comparative Buhler mill flour data - 2010 and 2009 harvest sample composites*
Quality parameter 74% Straight grade 60% Patent
2010 2009 2010 2009
* The 2009 composite was stored and milled the same day as the 2010.
Sponge-and-dough baking test (40 ppm ascorbic acid) (40 ppm ascorbic acid)
Absorption, % 61 64 62 65
Mixing energy dough stage, W-h/kg 4.9 4.9 5.5 4.6
Mixing time dough stage, min 2.8 2.8 3.3 2.8
Loaf volume, cm3/100 g flour 1085 1075 1055 1040
Appearance 7.5 7.4 7.5 7.4
Crumb structure 6.0 5.6 6.0 5.9
Crumb colour 7.8 7.8 7.8 7.8
Canadian short process baking test (150 ppm ascorbic acid) (150 ppm ascorbic acid)
Absorption, % 64 66 64 66
Mixing energy, W-h/kg 6.3 5.3 7.1 5.6
Mixing time, min 4.0 3.6 4.4 3.8
Loaf volume, cm3/100 g flour 1080 1065 1095 1065
Appearance 7.4 7.4 7.2 7.4
Crumb structure 6.0 6.0 6.2 6.2
Crumb colour 7.9 7.8 7.9 7.9
Table 7b - Wheat, No. 1 Canada Western Red Spring - 12.5% protein segregate - Baking quality data - Comparative Buhler mill flour data - 2010 and 2009 harvest sample composites*
Quality parameter 74% Straight grade 60% Patent
2010 2009 2010 2009
* The 2009 composite was stored and milled the same day as the 2010.
Sponge-and-dough baking test (40 ppm ascorbic acid) (40 ppm ascorbic acid)
Absorption, % 61 63 62 63
Mixing energy dough stage, W-h/kg 4.7 4.2 5.1 4.0
Mixing time dough stage, min 2.9 2.7 3.4 2.8
Loaf volume, cm3/100 g flour 1040 985 990 995
Appearance 7.4 7.2 7.2 7.3
Crumb structure 5.7 5.9 6.0 6.0
Crumb colour 7.8 7.8 7.8 7.8
Canadian short process baking test (150 ppm ascorbic acid) (150 ppm ascorbic acid)
Absorption, % 63 65 62 65
Mixing energy, W-h/kg 6.2 5.6 6.3 5.7
Mixing time, min 4.1 3.6 4.4 3.7
Loaf volume, cm3/100 g flour 1000 1030 1020 995
Appearance 7.1 7.4 7.4 7.2
Crumb structure 6.2 6.2 6.0 6.0
Crumb colour 7.8 7.8 7.8 7.8