Wheat, Canada Western Red Spring - Supplementary 2012 quality data by crop region

Alberta, Saskatchewan and Manitoba crop regions 1 to 10. Details of regions follow.

Ten crop regions in Western Canada were designated for Canada Western Red Spring based on similarity of environmental characteristics within each region. Consideration was given to directional movement, political boundaries and production (seeded area) in choosing these regions. In addition, areas with a low level of production were grouped with larger production areas to ensure sufficient sample volume for analysis.

Data released in phases

Data fields will remain empty until a representative number of samples have been collected to validate the information.

Data will be released in 3 phases:

  1. Protein content only by crop region and grade, based on individual samples received. Data will be updated weekly.
  2. Key quality parameters by crop region and grade, based on regional composites, when sufficient representative samples from each crop region have been received and composites have been made for analysis.
  3. Comprehensive quality analysis by grade with protein segregation, where applicable, based on final composites of all regions, as provided in previous years. A comparison to 2011 data and the 10-year mean will be available.

Protein content

Wheat, No. 1 Canada Western Red Spring - Protein content of harvest samples by crop region as of December 12, 2012
Crop regions1 Samples Mean Standard deviation
1 Manitoba crop regions: 1 (South West Manitoba), 2 (North West Manitoba), and 3 (Eastern Manitoba); Saskatchewan crop regions: 4 (South East Saskatchewan), 5 (South West Saskatchewan), 6 (North East Saskatchewan), and 7 (North West Saskatchewan); Alberta crop regions: 8 (Southern Alberta), 9 (Central Alberta), and 10 (Northern Alberta)
Notes: Protein content is determined by near infrared measurements calibrated against the Combustion Nitrogen Analysis reference method and is expressed on an N x 5.7, 13.5% moisture basis.
Results are unlikely to represent samples harvested within the past two weeks.
1 153 14.2 0.94
2 91 14.1 0.72
3 124 14.1 0.91
4 142 13.7 1.22
5 153 13.2 1.21
6 108 13.9 1.01
7 60 13.7 0.92
8 239 13.1 1.28
9 149 14.1 1.13
10 288 13.2 1.20

Wheat, No. 2 Canada Western Red Spring - Protein content of harvest samples by crop region as of December 12, 2012
Crop regions1 Samples Mean Standard deviation
1 Manitoba crop regions: 1 (South West Manitoba), 2 (North West Manitoba), and 3 (Eastern Manitoba); Saskatchewan crop regions: 4 (South East Saskatchewan), 5 (South West Saskatchewan), 6 (North East Saskatchewan), and 7 (North West Saskatchewan); Alberta crop regions: 8 (Southern Alberta), 9 (Central Alberta), and 10 (Northern Alberta)
Notes: Protein content is determined by near infrared measurements calibrated against the Combustion Nitrogen Analysis reference method and is expressed on an N x 5.7, 13.5% moisture basis.
Results are unlikely to represent samples harvested within the past two weeks.
1 143 14.5 1.09
2 108 14.2 0.84
3 90 14.2 1.03
4 92 14.6 1.15
5 75 13.8 1.09
6 244 14.2 0.94
7 151 14.2 1.01
8 101 13.8 1.43
9 155 14.2 1.06
10 85 13.1 1.47

Quality parameters

Wheat, No. 1 Canada Western Red Spring - Quality data of harvest sample composites by crop region as of December 12, 2012
Quality parameter1 Crop regions3
1 2 3 4 5 6 7 8 9 10
1 Unless otherwise specified, data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour.
2 CIELAB tristimulus colour of flour. Refer to Wheat methods and tests used to measure quality.
3 Manitoba crop regions: 1 (South West Manitoba), 2 (North West Manitoba), and 3 (Eastern Manitoba); Saskatchewan crop regions: 4 (South East Saskatchewan), 5 (South West Saskatchewan), 6 (North East Saskatchewan), and 7 (North West Saskatchewan); Alberta crop regions: 8 (Southern Alberta), 9 (Central Alberta), and 10 (Northern Alberta)
Wheat
Test weight, kg/ hL 81.3 80.3 81.0 81.4 81.4 81.4 81.4 82.4 80.6 82.3
Weight per 1000 kernels, g 30.6 27.3 29.7 30.3 29.8 31.5 33.8 34.3 34.0 35.8
Protein content, % 14.3 14.1 14.1 13.8 13.5 14.0 13.9 13.0 14.1 13.2
Protein content, % (dry matter basis) 16.6 16.3 16.3 15.9 15.6 16.2 16.1 15.0 16.3 15.2
Falling number, s 425 435 420 410 425 415 455 415 465 395
Milling - Flour yield
Clean wheat basis, % 75.5 74.9 75.1 75.1 74.6 75.8 75.6 75.2 75.4 75.4
0.50% ash basis, % 76.5 74.4 76.1 76.1 75.6 75.3 75.6 75.7 75.9 78.9
Flour
Protein content, % 13.6 13.4 13.1 13.1 12.8 13.4 13.3 12.4 13.6 12.4
Wet gluten content, % 35.6 36.8 33.7 37.0 34.9 38.1 39.6 33.8 39.0 34.4
Ash content, % 0.48 0.51 0.48 0.48 0.48 0.51 0.50 0.49 0.49 0.43
Brightness,2 L* 94.1 93.9 94.1 94.3 94.4 94.1 94.3 94.3 94.3 94.4
Redness,2 a* 0.66 0.67 0.63 0.58 0.55 0.63 0.59 0.57 0.61 0.52
Yellowness,2 b* 9.8 10.0 9.8 10.6 10.8 10.2 10.2 10.4 10.08 9.8
Starch damage, % 9.2 9.0 9.0 9.1 9.2 9.4 9.0 9.7 8.9 9.2
Amylograph peak viscosity, BU 815 735 775 770 770 695 745 685 690 630
Farinogram
Absorption, % 67.2 66.9 65.9 66.9 67.2 69.2 69.1 68.6 68.5 68.2
Development time, min 7.50 7.00 6.75 5.00 5.50 4.75 4.50 5.75 6.50 7.50
Mixing tolerance index, BU 20 30 25 25 25 20 30 20 25 30
Stability, min 11.5 9.5 10.0 8.5 12.0 8.5 6.5 11.0 10.0 10.5
Baking (Canadian short process baking test)
Absorption, % 67 66 66 65 65 68 68 66 68 67
Mixing energy, W-h/kg of dough 10.4 10.8 11.9 8.4 9.6 8.6 8.3 8.9 8.0 10.0
Mixing time, min 4.7 4.5 5.3 4.0 3.9 3.6 3.2 4.2 3.4 4.4
Loaf volume, cm3/100 g flour 1120 1080 1050 1095 1110 1080 1065 1025 1055 1090

Wheat, No. 2 Canada Western Red Spring - Quality data of harvest sample composites by crop region as of December 12, 2012
Quality parameter1 Crop regions3
1 2 3 4 5 6 7 8 9 10
1 Unless otherwise specified, data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour.
2 CIELAB tristimulus colour of flour. Refer to Wheat methods and tests used to measure quality.
3 Manitoba crop regions: 1 (South West Manitoba), 2 (North West Manitoba), and 3 (Eastern Manitoba); Saskatchewan crop regions: 4 (South East Saskatchewan), 5 (South West Saskatchewan), 6 (North East Saskatchewan), and 7 (North West Saskatchewan); Alberta crop regions: 8 (Southern Alberta), 9 (Central Alberta), and 10 (Northern Alberta)
Wheat
Test weight, kg/ hL 79.7 79.5 79.3 80.8 81.4 80.4 79.8 81.4 79.4 80.7
Weight per 1000 kernels, g 30.0 29.3 29.7 30.8 33.4 30.5 32.6 32.0 34.6 37.3
Protein content, % 14.7 14.2 14.3 14.7 13.9 14.1 14.1 14.1 14.2 13.3
Protein content, % (dry matter basis) 17.0 16.5 16.5 17.0 16.1 16.4 16.4 16.2 16.4 15.3
Falling number, s 440 450 430 430 420 450 425 420 460 410
Milling - Flour yield
Clean wheat basis, % 74.8 74.8 74.8 75.5 74.2 76.0 75.9 75.1 75.0 75.3
0.50% ash basis, % 75.8 74.8 75.8 76.5 74.7 75.0 75.9 75.6 76.0 77.8
Flour
Protein content, % 13.8 13.6 13.4 14.0 13.2 13.4 13.6 13.1 13.6 12.4
Wet gluten content, % 37.6 38.4 36.2 40.3 37.9 39.5 39.9 37.4 39.0 35.6
Ash content, % 0.48 0.50 0.48 0.48 0.49 0.52 0.50 0.49 0.48 0.45
Brightness,2 L* 94.0 94.0 94.0 94.0 94.3 94.0 94.2 94.2 94.2 94.4
Redness,2 a* 0.62 0.65 0.59 0.64 0.57 0.63 0.59 0.57 0.60 0.52
Yellowness,2 b* 10.0 10.0 9.9 10.6 10.8 10.0 10.2 10.7 10.0 9.6
Starch damage, % 8.6 8.9 8.5 8.7 9.0 9.1 8.9 9.5 8.7 9.2
Amylograph peak viscosity, BU 695 685 680 695 695 685 640 595 665 575
Farinogram
Absorption, % 66.7 66.6 64.8 68.5 68.6 68.5 68.8 69.3 68.3 68.6
Development time, min 7.75 7.25 6.50 6.25 5.25 5.25 6.50 5.50 4.75 5.00
Mixing tolerance index, BU 30 20 15 25 25 35 25 25 25 25
Stability, min 9.5 12.0 12.5 10.0 9.5 7.0 9.5 9.5 9.0 10.0
Baking (Canadian short process baking test)
Absorption, % 65 66 65 67 68 67 68 68 68 67
Mixing energy, W-h/kg of dough 11.4 9.7 11.1 6.6 8.2 9.6 6.9 8.3 7.2 8.1
Mixing time, min 4.8 4.3 4.8 3.2 3.4 3.9 3.2 3.9 3.3 3.8
Loaf volume, cm3/100 g flour 1135 1100 1100 1110 1085 1040 1105 1060 1070 1035

Contact