Quality of western Canadian wheat 2014

Wheat, No. 2, 3 and 4 Canada Western Amber Durum

No. 2 CWAD

Wheat, No. 2 Canada Western Amber Durum
Quality parameterFootnote1 No. 2 CWAD
2014 2013
Wheat
Test weight, kg/hL 80.4 83.1
Weight per 1000 kernels, g 36.2 47.9
Vitreous kernels, % 85 79
Protein content, % 12.9 11.4
Ash content, % 1.55 1.53
Falling number, sec 550 455
Milling - Allis-Chalmers Mill
Total milling yield, % 75.1 75.5
Semolina yield, % 66.0 67.4
Speck count per 50 cm2
Total specks 27 22
Dark specks 4 5
Large specks (≥ 0.06 mm2) 11 10
SemolinaFootnote 2
Protein content, %  12.0 10.5
Wet gluten content, % 29.8 26.6
Gluten index, % 87 69
Ash content, % 0.70 0.65
Yellow pigment content, ppm 10.3 9.5
Yellowness, b* 32.2 32.3
Dough sheet colour at 24 hrs
Brightness, L* 80.0 78.8
Redness, a* -0.7 -1.9
Yellowness, b* 37.3 40.0
Alveogram
P (height x 1.1), mm 71 67
Length, mm 96 79
P/L 0.74 0.85
W, x 10-4 joules 206 159
Spaghetti colour dried at 85oC
Brightness, L* 72.5 74.2
Redness, a* 4.0 3.2
Yellowness, b* 63.2 64.5
Spaghetti texture dried at 85oC
Peak cutting force, g 603 505
Dry strand diameter, mm 1.67 1.66
Cooked strand diameter, mm 2.42 2.43

No. 3 CWAD

Wheat, No. 3 Canada Western Amber Durum
Quality parameterFootnote1 No. 3 CWAD
2014 2013
Wheat
Test weight, kg/hL 79.6 81.8
Weight per 1000 kernels, g 39.3 44.4
Vitreous kernels, % 60 78
Protein content, % 12.9 12.0
Ash content, % 1.60 1.59
Falling number, sec 260 440
Milling - Allis-Chalmers Mill
Milling yield, % 74.2 75.2
Semolina yield, % 64.9 66.3
Speck count per 50 cm2
Total specks 30 27
Dark specks 7 5
Large specks (≥ 0.06 mm2) 13 14
SemolinaFootnote 2
Protein content, %  12.1 11.1
Wet gluten content, % 30.2 28.3
Gluten index, % 85 62
Ash content, % 0.69 0.67
Yellow pigment content, ppm 9.8 9.6
Yellowness, b* 30.8 32.0
Dough sheet colour at 24  hrs,
Brightness, L* 79.1 78.1
Redness, a* -0.6 -1.6
Yellowness, b* 37.0 37.8
Alveogram
P (height x 1.1), mm 70 65
Length, mm 86 81
P/L 0.81 0.80
W, x 10-4 joules 192 157
Spaghetti colour dried at 85oC
Brightness, L* 72.5 73.8
Redness, a* 4.0 3.7
Yellowness, b* 63.0 63.1
Spaghetti texture dried at 85oC
Peak cutting force, g 598 531
Dry strand diameter, mm 1.66 1.67
Cooked strand diameter, mm 2.43 2.43

No. 4 CWAD

Wheat, No. 4 Canada Western Amber Durum
Quality parameterFootnote1 No. 4 CWAD
2014 2013
Wheat
Test weight, kg/hL 78.6 79.6
Weight per 1000 kernels, g 40.4 45.4
Vitreous kernels, % 52 36
Protein content, % 12.3 11.5
Ash content, % 1.56 1.57
Falling number, sec 180 385
Milling - Allis-Chalmers Mill
Milling yield, % 73.4 75.2
Semolina yield, % 63.5 65.5
Speck count per 50 cm2
Total specks 30 24
Dark specks 4 4
Large specks (≥ 0.06 mm2) 14 14
SemolinaFootnote 2
Protein content, %  11.2 10.6
Wet gluten content, % 28.8 27.8
Gluten index, % 82 68
Ash content, % 0.69 0.67
Yellow pigment content, ppm 9.5 9.6
Yellowness, b* 30.0 30.7
Dough sheet colour at 24  hrs,
Brightness, L* 79.0 80.2
Redness, a* -0.7 -2.0
Yellowness, b* 37.0 37.5
Alveogram
P (height x 1.1), mm 63 58
Length, mm 88 87
P/L 0.72 0.67
W, x 10-4 joules 172 149
Spaghetti colour dried at 85oC
Brightness, L* 72.5 73.8
Redness, a* 4.3 3.5
Yellowness, b* 62.7 63.2
Spaghetti texture dried at 85oC
Peak cutting force, g 530 498
Dry strand diameter, mm 1.66 1.66
Cooked strand diameter, mm 2.42 2.42

Footnotes

Footnote 1

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

Return to footnote 1 referrer

Footnote 2

Semolina analysis is conducted using granular products with a constant extraction rate of 70%.

Return to footnote 2 referrer