Quality of western Canadian wheat 2013

Wheat, No. 2 or better and No. 3 Canada Western Red Winter – Analytical data, physical dough properties and baking quality data

2013 harvest grade composites
Quality parameter* CWRW
No. 2 or better No. 3**
* Unless otherwise specified, data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour.
** No. 3 CWRW degraded for low protein only.
Wheat
Test weight, kg/ hL 82.4 83.5
Weight per 1000 kernels, g 31.3 33.7
Protein content, % 11.8 9.8
Protein content, % (dry matter basis) 13.7 11.4
Ash content, % 1.49 1.46
Falling number, s 435 395
Milling flour yield - Allis-Chalmers Mill
Clean wheat basis, % 75.8 76.4
0.50% ash basis, % 78.8 78.9
Flour
Protein content, % 11.0 9.0
Wet gluten content, % 28.5 23.3
Ash content, % 0.44 0.45
Starch damage, % 7.0 7.5
Amylograph peak viscosity, BU 470 470
Farinogram
Absorption, % 59.2 58.3
Development time, min 7.25 5.75
Mixing tolerance index, BU 35 35
Stability, min 10.5 9.5
Extensogram
Length, cm 19.8 16.0
Height at 5 cm, BU 304 326
Maximum height, BU 516 461
Area, cm2 131 95
Alveogram
Length, mm 123 85
P (height x 1.1), mm 77 82
W, x 10-4 joules 306 228
Baking (Canadian short process)
Absorption, % 63 61
Mixing energy, W-h/kg 8.6 7.0
Mixing time, min 5.0 4.6
Loaf volume, cm3/100 g flour 1000 935