Quality of western Canadian wheat 2013

Wheat, No. 2 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. 2 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 81.8 81.8 81.5 80.6
Weight per 1000 kernels, g 36.3 34.9 32.6 33.8
Protein content, % 12.7 13.7 13.7 13.7
Protein content, % (dry matter basis) 14.7 15.9 15.8 15.9
Ash content, % 1.57 1.62 1.65 1.6
Falling number, s 435 435 450 404
Milling flour yield - Allis-Chalmers Mill
Clean wheat basis, % 75.3 75.5 74.5 75.5
0.50% ash basis, % 76.8 77.0 75.0 75.3
Flour
Protein content, % 11.9 12.9 13.1 13.1
Wet gluten content, % 33.4 36.7 37.4 36.4
Ash content, % 0.47 0.47 0.49 0.50
Starch damage, % 9.3 9.0 8.8 8.2
Amylograph peak viscosity, BU 600 585 700 548
Farinogram
Absorption, % 68.9 69.7 67.6 67.2
Development time, min 6.25 5.75 5.50 6
Mixing tolerance index, BU 25 20 30 25
Stability, min 10.0 9.5 8.5 9.5
Extensogram
Length, cm 19.9 20.7 20.5 20.7 **
Height at 5 cm, BU 274 212 275 260 **
Maximum height, BU 472 392 455 439 **
Area, cm2 120 103 120 118 **
Alveogram
Length, mm 69 88 104 117
P (height x 1.1), mm 142 132 123 128
W, x 10-4 joules 360 398 429 480
Baking (Canadian short process)
Absorption, % 72 73 67 69
Mixing energy, W-h/kg 8.0 8.2 8.6 6.8
Mixing time, min 3.7 3.6 3.8 3.9
Loaf volume, cm3/100 g flour 1030 1035 1120 1105