Harvest quality of Ontario wheat - 2015

Canada Eastern White Winter wheat

Quality data for 2015 harvest sample grade composite samples - Milling Flour Yield - Allis-Chalmers Mill - Regionals
Quality parameterFootnote1 No. 2 CEWW or better
(SW)
Wheat
Test weight, kg/hL 80.8
Weight per 1000 kernels, g 34.5
Protein content, % 9.8
Protein content, % (dry matter basis) 11.4
Ash content, % 1.53
Alpha-amylase activity, units/g 6.5
Falling number, seconds 330
Particle size index, % 71
Milling Flour Yield - Allis-Chalmers Mill
Clean wheat basis, % 76.5
0.50% ash basis, % 76.0
Flour
Protein content, % 8.8
Wet gluten content, % 23.0
Ash content, % 0.51
Brightness, L* 91.9
Redness, a* 0.26
Yellowness, b* 10.87
Starch damage, % 3.5
Alpha-amylase activity, units/g 2.5
Amylograph peak viscosity, BU 370
SRC, water, % 55
SRC, lactic acid, % 83
SRC, lactic acid after 30 days, % 77
SRC, sucrose, % 94
SRC, sodium carbonate, % 75
Farinogram
Absorption, % 51.7
Development time, minutes 1.25
Mixing tolerance index, BU 125
Stability, minutes 1.5
Alveogram
P (height x 1.1), mm 79
Length, mm 27
P/L 0.34
W, x 10-4 joules 46
Cookie test
Sugar-snap, width, mm 82.0
Sugar-snap, ratio (width/thickness) 9.0
Macro wire-cut, width, mm 78.9
Macro wire-cut, ratio (width/thickness) 8.0

Quality data for 2015 harvest sample grade composite samples - Milling Flour Yield - Buhler Mill - Regionals
Quality parameter Footnote1 No. 2 CEWW or better
( SW)
Wheat
Test weight, kg/hL 80.8
Weight per 1000 kernels, g 34.5
Protein content, % 9.8
Protein content, % (dry matter basis) 11.4
Ash content, % 1.53
Alpha-amylase activity, units/ g 6.5
Falling number, seconds 330
Particle size index, % 71
Milling Flour Yield - Buhler Mill
Clean wheat basis, % 76.6
0.50% ash basis, % 75.6
Flour
Protein content, % 8.5
Wet gluten content, % 23.0
Ash content, % 0.52
Brightness, L* 91.6
Redness, a* 0.31
Yellowness, b* 10.89
Starch damage, % 4.3
Alpha-amylase activity, units/ g 2.5
Amylograph peak viscosity, BU 350
SRC, water, % 59
SRC, lactic acid, % 83
SRC, lactic acid after 30 days, % 80
SRC, sucrose, % 98
SRC, sodium carbonate, % 78
Farinogram
Absorption, % 53.2
Development time, minutes 1.25
Mixing tolerance index, BU 135
Stability, minutes 1.0
Alveogram
P (height x 1.1), mm 78
Length, mm 30
P/L 0.38
W, x 10 -4 joules 51
Cookie test
Sugar-snap, width, mm 81.5
Sugar-snap, ratio (width/thickness) 8.9
Macro wire-cut, width, mm 78.0
Macro wire-cut, ratio (width/thickness) 7.9

Canada Eastern Soft Red Winter wheat

Quality data for 2015 harvest sample grade composite samples - Milling Flour Yield - Allis-Chalmers Mill - Regionals
Quality parameterFootnote1 No. 2 CESRW No. 3 CESRW
Niagara NW SW Overall
Wheat
Test weight, kg/hL 80.1 79.7 80.4 79.3
Weight per 1000 kernels, g 39.1 37.6 37.8 36.1
Protein content, % 10.0 9.6 10.0 9.9
Protein content, % (dry matter basis) 11.6 11.1 11.6 11.5
Ash content, % 1.51 1.49 1.52 1.52
Alpha-amylase activity, units/g 4.0 4.5 3.5 6.5
Falling number, seconds 350 370 380 345
Particle size index, % 72 72 73 73
Milling Flour Yield - Allis-Chalmers Mill
Clean wheat basis, % 76.0 76.1 75.9 75.6
0.50% ash basis, % 77.0 77.1 76.4 76.6
Flour
Protein content, % 8.8 8.4 8.8 8.8
Wet gluten content, % 23.3 23.2 24.3 24.2
Ash content, % 0.48 0.48 0.49 0.48
Brightness, L* 91.8 91.9 91.9 91.8
Redness, a* 0.26 0.26 0.30 0.30
Yellowness, b* 9.40 9.33 9.33 9.78
Starch damage, % 3.6 3.5 3.5 3.4
Alpha-amylase activity, units/g 2.0 1.5 1.5 2.5
Amylograph peak viscosity, BU 400 440 425 410
SRC, water, % 56 58 57 57
SRC, lactic acid, % 97 96 93 98
SRC, lactic acid after 30 days, % 91 92 89 93
SRC, sucrose, % 97 99 96 97
SRC, sodium carbonate, % 77 79 77 77
Farinogram
Absorption, % 52.6 52.3 52.7 52.5
Development time, minutes 1.50 1.25 1.50 1.50
Mixing tolerance index, BU 115 110 105 100
Stability, minutes 1.0 1.5 1.5 2.0
Alveogram
P (height x 1.1), mm 75 99 94 105
Length, mm 34 34 34 34
P/L 0.45 0.34 0.36 0.32
W, x 10-4 joules 63 70 69 74
Cookie test
Sugar-snap, width, mm 82.8 82.5 82.0 82.2
Sugar-snap, ratio (width/thickness) 9.3 9.1 9.2 9.2
Macro wire-cut, width, mm 79.1 79.0 79.4 79.5
Macro wire-cut, ratio (width/thickness) 8.0 7.7 7.8 8.0

Quality data for 2015 harvest sample grade composite samples - Milling Flour Yield - Buhler Mill - Regionals
Quality parameter Footnote1 No. 2 CESRW No. 3 CESRW
Niagara NW SW Overall
Wheat
Test weight, kg/hL 80.1 79.7 80.4 79.3
Weight per 1000 kernels, g 39.1 37.6 37.8 36.1
Protein content, % 10.0 9.6 10.0 9.9
Protein content, % (dry matter basis) 11.6 11.1 11.6 11.5
Ash content, % 1.51 1.49 1.52 1.52
Alpha-amylase activity, units/ g 4.0 4.5 3.5 6.5
Falling number, seconds 350 370 380 345
Particle size index, % 72 72 73 73
Milling Flour Yield - Buhler Mill
Clean wheat basis, % 76.7 76.4 76.4 75.8
0.50% ash basis, % 76.2 76.9 76.4 75.3
Flour
Protein content, % 8.6 8.3 8.6 8.6
Wet gluten content, % 23.9 22.9 23.8 23.7
Ash content, % 0.51 0.49 0.50 0.51
Brightness, L* 91.4 91.6 91.4 91.4
Redness, a* 0.37 0.38 0.41 0.40
Yellowness, b* 9.42 9.26 9.43 9.77
Starch damage, % 4.1 3.9 4.1 4.2
Alpha-amylase activity, units/ g 2.0 1.0 1.5 2.5
Amylograph peak viscosity, BU 410 495 395 360
SRC, water, % 60 60 59 59
SRC, lactic acid, % 96 95 93 98
SRC, lactic acid after 30 days, % 92 92 89 94
SRC, sucrose, % 101 100 98 100
SRC, sodium carbonate, % 79 79 79 80
Farinogram
Absorption, % 53.2 53.1 53.0 53.6
Development time, minutes 1.25 1.00 1.50 1.50
Mixing tolerance index, BU 100 110 85 95
Stability, minutes 1.5 1.0 1.5 1.5
Alveogram
P (height x 1.1), mm 92 67 90 88
Length, mm 35 37 37 37
P/L 0.38 0.55 0.41 0.42
W, x 10 -4 joules 72 65 76 78
Cookie test
Sugar-snap, width, mm 81.5 81.8 81.2 81.5
Sugar-snap, ratio (width/thickness) 9.0 8.7 8.8 9.0
Macro wire-cut, width, mm 78.7 78.5 78.2 77.7
Macro wire-cut, ratio (width/thickness) 8.1 8.0 7.8 8.0

Canada Eastern Hard Red Winter wheat

Quality data for 2015 harvest sample grade composite samples - Milling Flour Yield - Allis-Chalmers Mill - Regionals
Quality parameter Footnote1 No. 2  CEHRW or better
(Overall)
Wheat
Test weight, kg/hL 80.5
Weight per 1000 kernels, g 40.3
Protein content, % 10.6
Protein content, % (dry matter basis) 12.2
Ash content, % 1.50
Alpha-amylase activity, units/ g 6.5
Falling number, seconds 375
Particle size index, % 58
Milling Flour Yield - Allis-Chalmers Mill
Clean wheat basis, % 76.8
0.50% ash basis, % 77.3
Flour
Protein content, % 9.6
Wet gluten content, % 25.9
Ash content, % 0.49
Brightness, L* 91.4
Redness, a* 0.43
Yellowness, b* 10.03
Starch damage, % 7.8
Alpha-amylase activity, units/g 3.5
Amylograph peak viscosity, BU 270
SRC, water, % 70
SRC, lactic acid, % 132
SRC, lactic acid after 30 days, % 128
SRC, sucrose, % 113
SRC, sodium carbonate, % 100
Farinogram
Absorption, % 60.1
Development time, minutes 1.75
Mixing tolerance index, BU 50
Stability, minutes 3.5
Extensogram
Absorption, % 57.6
Length, cm 17.3
Height at 5 cm, BU 228
Maximum height, BU 313
Area, cm 2 74
Alveogram
P (height x 1.1), mm 82
Length, mm 87
P/L 1.06
W, x 10 -4 joules 223
Baking (Remix-to-peak baking test)
Absorption, % 57
Remix time, minutes 2.2
Mixing energy, W-h/kg 3.1
Loaf volume, cm 3/100 g 710

Quality data for 2015 harvest sample grade composite samples - Milling Flour Yield - Buhler Mill - Regionals
Quality parameter Footnote1 No. 2  CEHRW or better
(Overall)
Wheat
Test weight, kg/hL 80.5
Weight per 1000 kernels, g 40.3
Protein content, % 10.6
Protein content, % (dry matter basis) 12.2
Ash content, % 1.50
Alpha-amylase activity, units/ g 6.5
Falling number, seconds 375
Particle size index, % 58
Milling Flour Yield - Buhler Mill
Clean wheat basis, % 76.6
0.50% ash basis, % 77.6
Flour
Protein content, % 9.5
Wet gluten content, % 25.6
Ash content, % 0.48
Brightness, L* 90.8
Redness, a* 0.54
Yellowness, b* 10.68
Starch damage, % 7.5
Alpha-amylase activity, units/g 4.0
Amylograph peak viscosity, BU 285
SRC, water, % 70
SRC, lactic acid, % 132
SRC, lactic acid after 30 days, % 127
SRC, sucrose, % 109
SRC, sodium carbonate, % 101
Farinogram
Absorption, % 58.3
Development time, minutes 2.00
Mixing tolerance index, BU 55
Stability, minutes 4.0
Extensogram
Absorption, % 56.1
Length, cm 17.3
Height at 5 cm, BU 224
Maximum height, BU 296
Area, cm 2 72
Alveogram
P (height x 1.1), mm 89
Length, mm 74
P/L 0.83
W, x 10 -4 joules 195
Baking (Remix-to-peak baking test)
Absorption, % 55
Remix time, minutes 2.0
Mixing energy, W-h/kg 3.0
Loaf volume, cm 3/100 g 695

Footnotes

Footnote 1

Unless otherwise specified, data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour.

Return to footnote 1 referrer