Quality of western Canadian wheat 2014

Wheat, No. 1 Canada Western Red Spring – Bühler laboratory mill - 12.5% protein segregate

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 82.8 NS Footnote 5 83.3
Weight Per 1000 Kernels, g 35.1 NS 35.5
Protein Content, % 12.7 NS 12.8
Protein Content, % (dry matter basis) 14.7 NS 14.8
Ash Content, % 1.44 NS 1.54
Falling Number, sec 420 NS 435
Milling Flour Yield - Allis-Chalmers Mill
Clean wheat basis, % 75.1 NS 75.0
0.50% ash basis, % 78.1 NS 77.5
Flour (74% extraction)
Protein content, % 12.1 NS 12.0
Wet gluten content, % 33.3 NS 33.5
Ash content, % 0.44 NS 0.45
Starch damage, % 8.0 NS 8.4
Amylograph peak viscosity, BU 680 NS 710
Farinogram
Absorption, % 63.9 NS 65.3
Dough development time, min 6.50 NS 5.50
Stability, min 10.0 NS 9.0
Mixing tolerance index, BU 30 NS 35
Extensogram (135 minutes)
Maximum Resistance, BU 559 NS 445
Extensibility - Length, cm 18.9 NS 19.9
Area, cm2 129 NS 112
Alveogram
P (height x 1.1), mm 107 NS 113
Length, mm 103 NS 92
W, x 10-4 joules 369 NS 345
Baking (Canadian short process)
Absorption, % 68 NS 69
Mixing time, min 5.0 NS 4.0
Mixing energy, W-h/kg of dough 12.2 NS 9.6
Loaf volume, cm3/100 g flour 995 NS 990

Footnotes

Footnote 1

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

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Footnote 2

Western prairies includes BC, AB, western SK (crop regions 5, 7-10) - see crop region map

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Footnote 3

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

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Footnote 4

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

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Footnote 5

Insufficient number of samples to generate a representative value

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