Quality of western Canadian wheat 2014

Wheat, No. 3 Canada Western Red Spring – Bühler laboratory mill - no 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 78.4 79.7 81.1
Weight Per 1000 Kernels, g 33.2 33.1 35.7
Protein Content, % 13.6 13.6 13.4
Protein Content, % (dry matter basis) 15.7 15.7 15.4
Ash Content, % 1.57 1.59 1.60
Falling Number, sec 395 390 405
Milling Flour Yield - Allis-Chalmers Mill
Clean wheat basis, % 75.0 74.6 74.8
0.50% ash basis, % 77.5 77.1 77.3
Flour (74% extraction)
Protein content, % 12.8 12.6 12.5
Wet gluten content, % 34.8 33.9 35.6
Ash content, % 0.45 0.45 0.45
Starch damage, % 7.0 7.7 7.6
Amylograph peak viscosity, BU 405 390 475
Farinogram
Absorption, % 63.0 63.3 65.3
Dough development time, min 6.50 5.25 5.25
Stability, min 8.5 7.5 7.5
Mixing tolerance index, BU 30 35 30
Extensogram (135 minutes)
Maximum Resistance, BU 464 399 323
Extensibility - Length, cm 21.3 24.2 21.4
Area, cm2 129 128 93
Alveogram
P (height x 1.1), mm 94 92 103
Length, mm 92 109 93
W, x 10-4 joules 296 328 309
Baking (Canadian short process)
Absorption, % 67 67 69
Mixing time, min 4.5 4.9 3.8
Mixing energy, W-h/kg of dough 11.4 13.2 9.6
Loaf volume, cm3/100 g flour 1010 1000 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

Not determined

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