Quality of western Canadian wheat 2013

Wheat, No. 2 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, % 11.9 11.6
Wet gluten content, % 33.5 32.6
Ash content, % 0.40 0.37
Starch damage, % 7.3 7.4
Amylograph peak viscosity, BU 670 735
Farinogram
Absorption, % 64.9 64.9
Dough Development Time, min 5.50 7.00
Mixing tolerance index, BU 35 10
Stability, min 11.0 20.5
Extensogram
Extensibility - Length, cm 19.7 18.6
Resistance - Height at 5 cm, BU 253 328
Maximum Resistance, BU 437 559
Area, cm2 111 131
Canadian short process baking test
Absorption, % 68 68
Mixing energy, W-h/kg of dough 9.2 8.3
Mixing time, min 3.6 3.6
Loaf volume, cm3/100 g flour 1070 1035
Sponge-and-dough baking test
Absorption, % 64 64
Mixing energy dough stage, W-h/kg 5.0 5.2
Mixing time dough stage, min 3.0 3.2
Loaf volume, cm3/100 g flour 1015 1010