Quality of western Canadian wheat 2013

Wheat, No. 1 Canada Western Red Spring – Bühler laboratory mill - 12.5% protein segregate - Analytical data, physical dough properties and baking quality data

Comparative data - 2013 harvest sample composites
Quality parameter* 74% Straight grade 60% Patent
* Unless otherwise specified, data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour.
Flour
Protein content, % 12.1 11.8
Wet gluten content, % 34.1 33.4
Ash content, % 0.39 0.33
Starch damage, % 7.5 7.8
Amylograph peak viscosity, BU 735 810
Farinogram
Absorption, % 65.2 65.3
Dough Development Time, min 5.25 7.50
Mixing tolerance index, BU 25 10
Stability, min 15.5 23.0
Extensogram
Extensibility - Length, cm 22.2 18.8
Resistance - Height at 5 cm, BU 238 298
Maximum Resistance, BU 462 537
Area, cm2 128 125
Canadian short process baking test
Absorption, % 68 67
Mixing energy, W-h/kg of dough 8.1 7.5
Mixing time, min 3.6 3.5
Loaf volume, cm3/100 g flour 1085 1050
Sponge-and-dough baking test
Absorption, % 64 64
Mixing energy dough stage, W-h/kg 5.8 5.0
Mixing time dough stage, min 3.3 3.1
Loaf volume, cm3/100 g flour 1030 1015