Harvest quality of Ontario wheat 2016

Canada Eastern White Winter wheat

Canada Eastern White Winter wheat

Quality data for 2016 harvest sample grade composite samples - Overall
Quality parameterFootnote1 No. 2 CEWW or better
(Overall)
Wheat
Test weight, kg/hL 79.6
Weight per 1000 kernels, g 33.6
Protein content, % 8.9
Protein content, % (dry matter basis) 10.3
Ash content, % 1.36
Alpha-amylase activity, units/ g 2.0
Falling number, seconds 380
Particle size index, % 73
Milling Flour Yield - Bühler Mill
Clean wheat basis, % 76.0
0.50% ash basis, % 77.0
Flour
Protein content, % 7.8
Wet gluten content, % 20.8
Ash content, % 0.48
Brightness, L* 91.9
Redness, a* 0.33
Yellowness, b* 10.87
Starch damage, % 3.7
Alpha-amylase activity, units/ g 0.0
Amylograph peak viscosity, BU 675
SRC, water, % 56
SRC, lactic acid, % 85
SRC, lactic acid after 30 days, % 84
SRC, sucrose, % 95
SRC, sodium carbonate, % 76
Farinogram
Absorption, % 50.5
Development time, minutes 1.00
Mixing tolerance index, BU 125
Stability, minutes 1.0
Alveogram
P (height x 1.1), mm 28
Length, mm 86
P/L 0.33
W, x 10 -4 joules 49
Cookie test
Sugar-snap, width, mm 83.9
Sugar-snap, ratio (width/thickness) 9.9
Macro wire-cut, width, mm 84.5
Macro wire-cut, ratio (width/thickness) 9.8
Canada Eastern Soft Red Winter wheat

Canada Eastern Soft Red Winter wheat

Quality data for 2016 harvest sample grade composite samples - Regionals
Quality parameterFootnote1 No. 2 CESRW or better (Overall)
Niagara NW SW
Wheat
Test weight, kg/hL 80.2 79.2 80.3
Weight per 1000 kernels, g 31.5 35.4 34.9
Protein content, % 10.0 9.0 9.2
Protein content, % (dry matter basis) 11.6 10.4 10.6
Ash content, % 1.36 1.35 1.32
Alpha-amylase activity, units/g 2.0 3.0 2.0
Falling number, seconds 370 375 385
Particle size index, % 72 74 74
Milling Flour Yield - Bühler Mill
Clean wheat basis, % 75.9 75.8 75.1
0.50% ash basis, % 77.4 77.3 76.6
Flour
Protein content, % 8.9 8.2 8.1
Wet gluten content, % 23.7 24.4 20.2
Ash content, % 0.47 0.47 0.47
Brightness, L* 91.8 91.7 91.7
Redness, a* 0.38 0.38 0.37
Yellowness, b* 9.82 9.56 9.98
Starch damage, % 4.0 3.8 3.6
Alpha-amylase activity, units/ g 0.0 1.0 0.5
Amylograph peak viscosity, BU 750 685 740
SRC, water, % 58 59 58
SRC, lactic acid, % 106 104 104
SRC, lactic acid after 30 days, % 105 102 104
SRC, sucrose, % 103 101 102
SRC, sodium carbonate, % 81 80 80
Farinogram
Absorption, % 50.9 51.6 50.7
Development time, minutes 1.25 1.25 1.25
Mixing tolerance index, BU 85 105 75
Stability, minutes 2.5 1.0 2.5
Alveogram
P (height x 1.1), mm 33 35 38
Length, mm 139 100 95
P/L 0.24 0.35 0.40
W, x 10 -4 joules 86 81 88
Cookie test
Sugar-snap, width, mm 82.9 83.3 84.0
Sugar-snap, ratio (width/thickness) 9.6 9.6 10.0
Macro wire-cut, width, mm 81.0 80.1 81.2
Macro wire-cut, ratio (width/thickness) 8.7 8.5 8.7
Canada Eastern Hard Red Winter wheat

Canada Eastern Hard Red Winter wheat

Quality data for 2016 harvest sample grade composite samples - Overall
Quality parameterFootnote1 No. 2  CEHRW or better
(Overall)
Wheat
Test weight, kg/hL 81.2
Weight per 1000 kernels, g 39.2
Protein content, % 11.1
Protein content, % (dry matter basis) 12.9
Ash content, % 1.38
Alpha-amylase activity, units/ g 8.0
Falling number, seconds 390
Particle size index, % 58
Milling Flour Yield - Bühler Mill
Clean wheat basis, % 77.9
0.50% ash basis, % 74.9
Flour
Protein content, % 10.5
Wet gluten content, % 27.8
Ash content, % 0.56
Brightness, L* 90.4
Redness, a* 0.61
Yellowness, b* 10.55
Starch damage, % 7.8
Alpha-amylase activity, units/g 1.5
Amylograph peak viscosity, BU 440
SRC, water, % 73
SRC, lactic acid, % 129
SRC, lactic acid after 30 days, % 126
SRC, sucrose, % 113
SRC, sodium carbonate, % 108
Farinogram
Absorption, % 59.7
Development time, minutes 2.50
Mixing tolerance index, BU 55
Stability, minutes 4.5
Extensogram
Absorption, % 58.0
Length, cm 16.5
Height at 5 cm, BU 196
Maximum height, BU 239
Area, cm 2 57
Alveogram
P (height x 1.1), mm 77
Length, mm 80
P/L 0.96
W, x 10 -4 joules 178
Baking (Remix-to-peak baking test)
Absorption, % 56
Remix time, minutes 1.9
Mixing energy, W-h/kg 3.2
Loaf volume, cm 3/100 g 720
Date modified: