Quality of western Canadian wheat 2014

Wheat, No. 2 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 79.9 80.4 81.8
Weight Per 1000 Kernels, g 33.1 33.2 36.3
Protein Content, % 12.7 12.9 12.7
Protein Content, % (dry matter basis) 14.7 14.9 14.7
Ash Content, % 1.56 1.62 1.57
Falling Number, sec 410 400 435
Milling Flour Yield
Clean wheat basis, % 75.3 75.0 74.8
0.50% ash basis, % 78.8 77.5 78.3
Flour (74% extraction)
Protein content, % 12.0 11.9 11.9
Wet gluten content, % 32.9 32.4 33.4
Ash content, % 0.43 0.45 0.43
Starch damage, % 7.0 7.6 7.9
Amylograph peak viscosity, BU 570 460 600
Farinogram
Absorption, % 62.3 62.6 64.9
Dough development time, min 6.75 5.00 5.50
Stability, min 10.0 8.0 8.0
Mixing tolerance index, BU 30 30 30
Extensogram (135 minutes)
Maximum Resistance, BU 519 393 367
Extensibility - Length, cm 19.9 22.2 20.8
Area, cm2 132 113 98
Alveogram
P (height x 1.1), mm 95 92 112
Length, mm 114 116 86
W, x 10-4 joules 357 341 326
Baking (Canadian short process)
Absorption, % 66 67 69
Mixing time, min 4.8 5.4 4.1
Mixing energy, W-h/kg of dough 11.9 14.3 9.8
Loaf volume, cm3/100 g flour 1010 1000 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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