Quality of western Canadian wheat 2013

Wheat, No. 3 Canada Western Red Spring – Allis-Chalmers laboratory mill - Analytical and milling data, physical dough properties and baking quality data

2013 harvest grade composite compared to the 2003-2012 mean
Quality parameter* No. 3 CWRS
2013 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 data available from 2008-2012.
Wheat
Test weight, kg/hL 81.1 80.0
Weight per 1000 kernels, g 35.7 35.1
Protein content, % 13.4 13.5
Protein content, % (dry matter basis) 15.4 15.6
Ash content, % 1.60 1.61
Falling number, s 405 366
Milling flour yield - Allis-Chalmers Mill
Clean wheat basis, % 75.6 75.0
0.50% ash basis, % 77.1 74.8
Flour
Protein content, % 12.5 12.9
Wet gluten content, % 36.0 35.5
Ash content, % 0.47 0.50
Starch damage, % 9.4 8.4
Amylograph peak viscosity, BU 465 381
Farinogram
Absorption, % 69.7 67.6
Development time, min 6.50 5.25
Mixing tolerance index, BU 25 30
Stability, min 9.5 8.0
Extensogram
Length, cm 22.6 20.7**
Height at 5 cm, BU 215 245**
Maximum height, BU 377 402**
Area, cm2 114 108**
Alveogram
Length, mm 73 113
P (height x 1.1), mm 142 131
W, x 10-4 joules 370 418
Baking (Canadian short process)
Absorption, % 71 69
Mixing energy, W-h/kg 7.8 6.6
Mixing time, min 3.6 3.7
Loaf volume, cm3/100 g flour 1030 1097