Quality of western Canadian wheat 2013

Wheat, No. 1 Canada Western Red Spring – Allis-Chalmers laboratory mill - Analytical and milling data, physical dough properties and baking quality data

2013 harvest sample grade composites compared to 2012 and 2003-2012 mean
Quality parameter* Minimum protein content, % No. 1 CWRS 13.5
12.5 13.5 2012 2003-2012 mean
* Unless otherwise specified, data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour.
** Extensograph average is for 2008-2012.
Wheat
Test weight, kg/ hL 83.3 83.2 81.9 81.5
Weight per 1000 kernels, g 35.5 36.8 32.1 32.5
Protein content, % 12.8 13.7 13.7 13.8
Protein content, % (dry matter basis) 14.8 15.9 15.9 15.9
Ash content, % 1.54 1.58 1.57 1.57
Falling number, s 435 435 445 416
Milling flour yield - Allis-Chalmers Mill
Clean wheat basis, % 75.8 75.8 75.6 75.6
0.50% ash basis, % 76.8 77.3 77.1 76.3
Flour
Protein content, % 12.1 13.2 13.1 13.2
Wet gluten content, % 34.3 38.0 37.0 36.4
Ash content, % 0.48 0.47 0.47 0.49
Starch damage, % 9.7 9.5 9.2 8.4
Amylograph peak viscosity, BU 670 625 705 660
Farinogram
Absorption, % 69.5 70.4 68.3 67.4
Development time, min 6.00 6.00 5.00 6.3
Mixing tolerance index, BU 25 25 10 20
Stability, min 11.0 9.5 13.0 11.0
Extensogram
Length, cm 20.5 22.2 20.5 20.5**
Height at 5 cm, BU 226 228 255 259**
Maximum height, BU 411 434 440 441**
Area, cm2 105 121 120 118**
Alveogram
Length, mm 69 85 101 105
P (height x 1.1), mm 145 139 139 134
W, x 10-4 joules 366 414 490 474
Baking (Canadian short process)
Absorption, % 71 72 68 68.4
Mixing energy, W-h/kg 8.4 8.7 9.9 7.0
Mixing time, min 3.5 3.5 4.2 3.9
Loaf volume, cm3/100 g flour 1015 1045 1080 1105