Quality of western Canadian wheat 2014

Wheat, No. 1 Canada Western Red Spring – Bühler laboratory mill - 13.5% protein segregate

Wheat - Harvest sample composites

Comparative data - 2014 harvest sample composites
Quality parameter Footnote1 2014 2013
Western prairies Footnote 2 Eastern prairies Footnote 3 Prairie composite Footnote 4
Wheat
Test Weight, kg/ hL 82.4 81.5 83.2
Weight Per 1000 Kernels, g 36.0 31.8 36.8
Protein Content, % 13.8 13.9 13.7
Protein Content, % (dry matter basis) 15.9 16.0 15.9
Ash Content, % 1.42 1.63 1.58
Falling Number, sec 380 420 435
Milling Flour Yield
Clean wheat basis, % 74.8 75.4 74.9
0.50% ash basis, % 79.3 77.4 77.9

Flour - 74% extraction

Comparative data - 2014 harvest sample composites - 74% extraction
Quality parameter Footnote1 2014 2013
Western prairies Footnote 2 Eastern prairies Footnote 3 Prairie composite Footnote 4
Flour
Protein content, % 13.1 13.1 13.0
Wet gluten content, % 36.5 36.0 37.3
Ash content, % 0.41 0.46 0.44
Starch damage, % 7.6 8.0 8.0
Amylograph peak viscosity, BU 605 730 675
Farinogram
Absorption, % 64.5 64.5 66.1
Dough development time, min 6.75 5.50 6.25
Stability, min 11.5 8.5 7.0
Mixing tolerance index, BU 20 30 35
Extensogram (135 minutes)
Maximum Resistance, BU 536 396 405
Extensibility - Length, cm 22.0 22.1 21.8
Area, cm 2 148 113 115
Alveogram
P (height x 1.1), mm 101 97 109
Length, mm 117 105 96
W, x 10 -4 joules 394 346 349
Baking (Canadian short process)
Absorption, % 69 69 70
Mixing time, min 5.0 4.8 4.0
Mixing energy, W-h/kg of dough 12.7 11.5 10.1
Loaf volume, cm 3/100 g flour 995 985 995
Baking (Sponge and dough)
Absorption, % nd Footnote 5 nd nd
Mixing time, min nd nd nd
Mixing energy, W-h/kg of dough nd nd nd
Loaf volume, cm 3/100 g flour nd nd nd

Flour - 60% extraction

Comparative data - 2014 harvest sample composites - 60% extraction
Quality parameter Footnote1 2014 2013
Western prairies Footnote 2 Eastern prairies Footnote 3 Prairie composite Footnote 4
Flour
Protein content, % 13.0 12.9 12.9
Wet gluten content, % 36.5 36.2 37.3
Ash content, % 0.39 0.41 0.38
Starch damage, % 7.5 7.8 7.8
Amylograph peak viscosity, BU 665 750 700
Farinogram
Absorption, % 64.4 63.9 65.7
Dough development time, min 7.00 5.50 6.75
Stability, min 18.0 10.5 13.0
Mixing tolerance index, BU 15 20 20
Extensogram (135 minutes)
Maximum Resistance, BU 599 457 440
Extensibility - Length, cm 21.7 20.3 21.9
Area, cm 2 161 117 124
Alveogram
P (height x 1.1), mm 106 99 113
Length, mm 112 106 100
W, x 10 -4 joules 399 369 378
Baking (Canadian short process)
Absorption, % 68 68 70
Mixing time, min 5.0 4.8 4.5
Mixing energy, W-h/kg of dough 13.1 12.7 12.2
Loaf volume, cm 3/100 g flour 1025 1010 980
Baking (Sponge and dough)
Absorption, % 64 64 66
Mixing time, min 3.8 4.0 3.4
Mixing energy, W-h/kg of dough 8.0 8.2 6.5
Loaf volume, cm 3/100 g flour 1070 990 1070

Footnotes

Footnote 1

Data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour.

Return to footnote 1 referrer

Footnote 2

Western prairies includes British Columbia, Alberta, and western Saskatchewan (crop regions 5, 7-10) - refer to the crop region map

Return to footnote 2 referrer

Footnote 3

Eastern prairies includes eastern Saskatchewan and Manitoba (crop regions 1-4, 6) - refer to the crop region map

Return to footnote 3 referrer

Footnote 4

Prairie composite of 2013 crop was remilled on the Buhler laboratory mill along with the composites of 2014 crop

Return to footnote 4 referrer

Footnote 5

Not determined

Return to footnote 5 referrer