Quality of western Canadian wheat 2014

Wheat, No. 1 and No. 2 Canada Prairie Spring Red - Bühler laboratory mill

Comparative data - 2014 harvest sample composites
Quality parameter Footnote1 2014
No. 1 No. 2
Wheat
Test Weight, kg/ hL 81.2 78.7
Weight Per 1000 Kernels, g 42.5 38.7
Protein Content, % 12.1 11.8
Protein Content, % (dry matter basis) 14.0 13.7
Ash Content, % 1.41 1.47
Falling Number, sec 380 380
Milling Flour Yield
Clean wheat basis, % 75.2 76.0
0.50% ash basis, % 78.7 78.0
Flour (74% extraction)
Protein content, % 11.2 11.0
Wet gluten content, % 29.7 29.1
Ash content, % 0.43 0.46
Starch damage, % 6.6 6.3
Amylograph peak viscosity, BU 725 515
Farinogram
Absorption, % 60.7 60.1
Dough development time, min 7.5 6.5
Stability, min 10.0 7.5
Mixing tolerance index, BU 30 35
Extensogram (135 minutes)
Maximum Resistance, BU 647 500
Extensibility - Length, cm 22.8 21.4
Area, cm2 185 137
Alveogram
P (height x 1.1), mm 78 77
Length, mm 139 132
W, x 10-4 joules 334 314
Baking (Canadian short process)
Absorption, % 65 64
Mixing time, min 5.5 5.7
Mixing energy, W-h/kg of dough 13.8 15.3
Loaf volume, cm3/100 g flour 920 900

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