Quality of western Canadian wheat 2013

Wheat, No. 3 Canada Western Amber Durum - Wheat and pasta processing quality

Comparative data - 2013 harvest sample grade composites compared to 2012
Quality parameter No. 3 CWAD
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 81.8 81.5
Weight per 1000 kernels, g 44.4 40.3
Vitreous kernels, % 78 89
Protein content, % 12.0 13.6
Ash content, % 1.59 1.71
Falling number, s 440 440
Milling
Milling yield, % 75.2 75.3
Semolina yield, % 66.3 67.0
Semolina ash content, % 0.67 0.74
Speck count per 50 cm2, Total 41 57
Speck count per 50 cm2, Dark 16 22
Speck count per 50 cm2, Large (≥ 0.06 mm2) 11 21
Semolina2
Protein content, %  11.1 12.5
Wet gluten content, % 31.0 33.5
Gluten index, % 64 52
Alveogram, Length, mm 81 99
Alveogram, P (height x 1.1), mm 65 53
Alveogram, P/L 0.80 0.53
Alveogram, W, x 10 -4 joules 157 134
Yellow pigment content, ppm 9.6 9.8
Yellowness, b* 32.0 31.8
Dough sheet colour at (0.5 hrs) 24  hrs, Brightness, L* (80.2) 78.1 (79.7) 79.3
Dough sheet colour at (0.5 hrs) 24  hrs, Redness, a* (-2.1) -1.6 (-0.9) -0.6
Dough sheet colour at (0.5 hrs) 24  hrs, Yellowness, b* (35.1) 37.8 (35.1) 36.4
Falling number, s 495 495
Spaghetti
Brightness, L* 73.5 71.6
Redness, a* 4.6 7.3
Yellowness, b* 64.3 63.2
Strand diameter, mm, Dry 1.69 1.68
Strand diameter, mm, Cooked 2.48 2.51
Texture Cutting force ( g) at 25% diameter 89 97
Texture Cutting force ( g) at 50% diameter 287 314
Texture Cutting force ( g) at Peak 578 641