Quality of western Canadian wheat 2013

Wheat, No. 2 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, % 12.9 12.9 12.6 12.5
Wet gluten content, % 37.5 36.6 35.8 36.0
Ash content, % 0.41 0.42 0.36 0.37
Starch damage, % 7.1 6.5 7.3 7.0
Amylograph peak viscosity, BU 645 715 705 815
Farinogram
Absorption, % 66.3 64.0 66.4 63.9
Development time, min 5.25 6.25 7.25 8.25
Mixing tolerance index, BU 30 30 15 25
Stability, min 9.0 9.5 18.0 17.0
Extensogram
Extensibility - Length, cm 21.5 N/A 21.3 N/A
Resistance - Height at 5 cm, BU 230 N/A 264 N/A
Maximum Resistance, BU 415 N/A 490 N/A
Area, cm2 114 N/A 132 N/A
Canadian short process baking test
Absorption, % 69 64 69 64
Mixing energy, W-h/kg of dough 7.7 8.8 9.1 10.8
Mixing time, min 3.2 3.8 3.6 4.4
Loaf volume, cm3/100 g flour 1055 1135 1080 1120
Sponge-and-dough baking test
Absorption, % 65 64 64 63
Mixing energy dough stage, W-h/kg 4.5 6.7 5.5 7.1
Mixing time dough stage, min 2.6 3.7 3.1 4.0
Loaf volume, cm3/100 g flour 1050 1115 1040 1075