Canada Eastern Soft Red Winter wheat 2017

Quality data for 2017 harvest sample grade composite samples
Quality parameterFootnote 1 No. 2 CESRW or better (Overall)
Wheat
Test weight, kg/hL 78.2
Weight per 1000 kernels, g 35.9
Protein content, % 9.2
Protein content, % (dry matter basis) 10.6
Ash content, % 1.44
Falling number, seconds 340
Particle size index, % 74
Milling Flour Yield - Bühler Mill
Clean wheat basis, % 75.3
0.50% ash basis, % 75.8
Flour - 74% extraction
Protein content, % 8.0
Wet gluten content, % 20.0
Ash content, % 0.49
Brightness, L* 91.2
Redness, a* 0.32
Yellowness, b* 9.1
Starch damage, % 3.7
Amylograph peak viscosity, BU 305
SRC, water, % 61
SRC, lactic acid, % 100
SRC, lactic acid after 30 days, % 98
SRC, sucrose, % 101
SRC, sodium carbonate, % 81
Farinogram
Absorption, % 51.4
Development time, minutes 1.00
Mixing tolerance index, BU 100
Stability, minutes 1.0
Alveogram
P (height x 1.1), mm 34
Length, mm 85
P/L 0.40
W, x 10 -4 joules 68
Cookie test
Sugar-snap, width, mm 82.4
Sugar-snap, ratio (width/thickness) 9.5
Macro wire-cut, width, mm 79.1
Macro wire-cut, ratio (width/thickness) 8.2
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