Quality of western Canadian wheat 2014

Wheat, No. 2 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 79.5 81.0 81.8
Weight Per 1000 Kernels, g 34.0 32.3 34.9
Protein Content, % 13.7 13.8 13.7
Protein Content, % (dry matter basis) 15.8 15.9 15.9
Ash Content, % 1.57 1.61 1.62
Falling Number, sec 410 400 435
Milling Flour Yield
Clean wheat basis, % 74.8 74.3 75.2
0.50% ash basis, % 77.8 77.3 78.7

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 12.8 12.9
Wet gluten content, % 35.6 35.0 36.9
Ash content, % 0.44 0.44 0.43
Starch damage, % 6.9 7.4 7.7
Amylograph peak viscosity, BU 540 555 600
Farinogram
Absorption, % 63.4 63.4 65.7
Dough development time, min 7.25 6.50 5.50
Stability, min 10.5 8.0 8.0
Mixing tolerance index, BU 25 35 25
Extensogram (135 minutes)
Maximum Resistance, BU 496 422 387
Extensibility - Length, cm 21.3 21.9 22.0
Area, cm 2 136 120 110
Alveogram
P (height x 1.1), mm 89 89 108
Length, mm 129 136 91
W, x 10 -4 joules 360 378 329
Baking (Canadian short process)
Absorption, % 67 67 70
Mixing time, min 4.6 4.7 4.1
Mixing energy, W-h/kg of dough 11.6 11.7 11.1
Loaf volume, cm 3/100 g flour 1010 1010 990
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, % 12.8 12.6 12.8
Wet gluten content, % 36.2 34.4 36.7
Ash content, % 0.39 0.41 0.40
Starch damage, % 6.8 7.3 7.8
Amylograph peak viscosity, BU 575 580 635
Farinogram
Absorption, % 63.0 62.7 65.5
Dough development time, min 8.00 6.75 6.00
Stability, min 17.0 10.0 11.0
Mixing tolerance index, BU 25 25 20
Extensogram (135 minutes)
Maximum Resistance, BU 554 510 427
Extensibility - Length, cm 22.2 22.4 21.6
Area, cm 2 155 146 118
Alveogram
P (height x 1.1), mm 92 93 110
Length, mm 121 124 94
W, x 10 -4 joules 371 393 346
Baking (Canadian short process)
Absorption, % 67 67 70
Mixing time, min 5.1 5.3 4.0
Mixing energy, W-h/kg of dough 13.9 14.5 10.0
Loaf volume, cm 3/100 g flour 1030 1000 1050
Baking (Sponge and dough)
Absorption, % 63 63 65
Mixing time, min 3.9 4.1 3.0
Mixing energy, W-h/kg of dough 8.3 8.1 5.5
Loaf volume, cm 3/100 g flour 1045 990 1015

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

Not determined

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