Quality of western Canadian wheat 2013

Wheat, No. 2 or better Canada Prairie Spring Red - Analytical data, physical dough properties and baking quality data

2013 harvest grade composites
Quality parameter* No. 2 CPSR or better
* Unless otherwise specified, data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour.
Wheat
Test weight, kg/ hL 82.3
Weight per 1000 kernels, g 43.3
Protein content, % 11.1
Protein content, % (dry matter basis) 12.9
Ash content, % 1.47
Falling number, s 390
Milling flour yield - Allis-Chalmers Mill
Clean wheat basis, % 75.3
0.50% ash basis, % 76.8
Flour
Protein content, % 10.3
Wet gluten content, % 27.6
Ash content, % 0.47
Starch damage, % 8.2
Amylograph peak viscosity, BU 585
Farinogram
Absorption, % 64.2
Development time, min 6.00
Mixing tolerance index, BU 30
Stability, min 10.0
Extensogram
Length, cm 18.7
Height at 5 cm, BU 279
Maximum height, BU 439
Area, cm2 104
Alveogram
Length, mm 91
P (height x 1.1), mm 111
W, x 10-4 joules 321
Baking (Canadian short process)
Absorption, % 67
Mixing energy, W-h/kg 6.9
Mixing time, min 4.1
Loaf volume, cm3/100 g flour 1030