Quality of western Canadian wheat 2013

Wheat, No. 1 and 2 Canada Western Amber Durum - Wheat and pasta processing quality

2013 harvest sample grade composites compared to 2012

Quality parameter1 No. 1 CWAD No. 2 CWAD
2013 2012 2013 2012
1 Unless otherwise specified, data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for semolina.
2 Semolina analysis is conducted using granular products with a constant extraction rate of 70%.
Wheat
Test weight, kg/hL 83.4 82.7 83.1 82.4
Weight per 1000 kernels, g 45.9 39.6 47.9 41.3
Vitreous kernels, % 91 91 79 93
Protein content, % 11.7 12.7 11.4 12.8
Ash content, % 1.49 1.53 1.53 1.63
Falling number, s 455 440 455 450
Milling
Milling yield, % 75.5 75.0 75.5 75.7
Semolina yield, % 67.5 67.2 67.4 67.3
Semolina ash content, % 0.63 0.66 0.65 0.69
Speck count per 50 cm2, Total 25 30 36 32
Speck count per 50 cm2, Dark 7 10 12 13
Speck count per 50 cm2, Large (≥ 0.06 mm2) 6 12 11 11
Semolina2
Protein content, %  10.8 11.8 10.5 11.9
Wet gluten content, % 29.5 31.1 28.3 31.1
Gluten index, % 66 65 68 61
Alveogram, Length, mm 88 89 79 97
Alveogram, P (height x 1.1), mm 68 61 67 53
Alveogram, P/L 0.77 0.68 0.85 0.55
Alveogram, W, x 10-4 joules 173 158 159 135
Yellow pigment content, ppm 9.7 10.0 9.5 9.8
Yellowness, b* 33.2 33.0 32.3 32.7
Dough sheet colour at (0.5 hrs) 24  hrs, Brightness, L* (81.1) 77.9 (80.6) 77.9 (81.0) 78.8 (80.5) 78.4
Dough sheet colour at (0.5 hrs) 24  hrs, Redness, a* (-2.3) -1.7 (-1.3) -0.8 (-2.3) -1.9 (-1.1) -0.8
Dough sheet colour at (0.5 hrs) 24  hrs, Yellowness, b* (36.4) 39.6 (37.1) 41.1 (36.7) 40.0 (36.2) 39.3
Falling number, s 530 520 550 520
Spaghetti
Brightness, L* 74.3 73.0 74.4 72.6
Redness, a* 3.9 5.7 4.0 6.3
Yellowness, b* 64.8 64.5 64.5 64.1
Strand diameter, mm, Dry 1.70 1.68 1.69 1.67
Strand diameter, mm, Cooked 2.50 2.50 2.49 2.50
Texture Cutting force ( g) at 25% diameter 86 94 87 94
Texture Cutting force ( g) at 50% diameter 279 308 284 306
Texture Cutting force ( g) at Peak 571 614 567 602