Canada Eastern White Winter wheat 2017

Quality data for 2017 harvest sample grade composite samples
Quality parameterFootnote 1 No. 2 CEWW or better (Overall)
Wheat
Test weight, kg/hL 78.4
Weight per 1000 kernels, g 32.8
Protein content, % 9.3
Protein content, % (dry matter basis) 10.7
Ash content, % 1.49
Falling number, seconds 315
Particle size index, % 74
Milling Flour Yield - Bühler Mill
Clean wheat basis, % 76.4
0.50% ash basis, % 74.9
Flour - 74% extraction
Protein content, % 8.2
Wet gluten content, % 21.6
Ash content, % 0.53
Brightness, L* 91.6
Redness, a* 0.28
Yellowness, b* 10.2
Starch damage, % 3.5
Amylograph peak viscosity, BU 205
SRC, water, % 57
SRC, lactic acid, % 86
SRC, lactic acid after 30 days, % 86
SRC, sucrose, % 95
SRC, sodium carbonate, % 76
Farinogram
Absorption, % 49.9
Development time, minutes 0.75
Mixing tolerance index, BU 120
Stability, minutes 1.5
Alveogram
P (height x 1.1), mm 23
Length, mm 101
P/L 0.23
W, x 10 -4 joules 41
Cookie test
Sugar-snap, width, mm 82.3
Sugar-snap, ratio (width/thickness) 10.4
Macro wire-cut, width, mm 78.0
Macro wire-cut, ratio (width/thickness) 8.5
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