Quality of western Canadian wheat 2013

Wheat, No. 1 Canada Western Red Spring – Bühler laboratory mill - 13.5% protein segregate - Analytical data, physical dough properties and baking quality data

Comparative data - 2013 and 2012 harvest sample composites
Quality parameter* 74% Straight grade 60% Patent
2013 2012 2013 2012
* 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, % 13.0 12.9 12.7 12.4
Wet gluten content, % 37.7 36.2 36.8 35.8
Ash content, % 0.41 0.41 0.33 0.35
Starch damage, % 7.3 6.7 7.5 7.1
Amylograph peak viscosity, BU 680 830 750 910
Farinogram
Absorption, % 66.3 64.0 66.5 63.9
Development time, min 6.25 6.00 7.50 8.25
Mixing tolerance index, BU 25 25 15 10
Stability, min 12.5 12.0 19.5 23.5
Extensogram
Extensibility - Length, cm 23.2 N/A 22.0 N/A
Resistance - Height at 5 cm, BU 218 N/A 238 N/A
Maximum Resistance, BU 415 N/A 480 N/A
Area, cm2 123 N/A 131 N/A
Canadian short process baking test
Absorption, % 69 64 69 64
Mixing energy, W-h/kg of dough 7.9 9.1 9.3 9.5
Mixing time, min 3.5 4.1 3.9 4.1
Loaf volume, cm3/100 g flour 1040 1080 1075 1090
Sponge-and-dough baking test
Absorption, % 66 64 67 63
Mixing energy dough stage, W-h/kg 5.5 8.5 5.4 8.5
Mixing time dough stage, min 3.1 4.2 3.3 4.5
Loaf volume, cm3/100 g flour 1125 1100 1090 1090