Harvest quality data for eastern Canadian wheat in 2018
Canada Eastern Soft Red Winter wheat
| Quality parameterFootnote 1 | No. 1 CESRW | No. 2 CESRW |
|---|---|---|
| Wheat | ||
| Test weight, kg/hL | 80.9 | 78.1 |
| Weight per 1000 kernels, g | 32.0 | 34.8 |
| Protein content, % | 10.0 | 10.3 |
| Protein content, % (dry matter basis) | 11.6 | 11.9 |
| Ash content, % | 1.50 | 1.44 |
| Falling number, seconds | 390 | 355 |
| Particle size index, % | 74 | 75 |
| Milling Flour Yield - Bühler Mill | ||
| Clean wheat basis, % | 75.2 | 74.9 |
| 0.50% ash basis, % | 72.0 | 73.0 |
| Flour - 74% extraction | ||
| Protein content, % | 9.0 | 9.0 |
| Wet gluten content, % | 23.7 | 23.8 |
| Ash content, % | 0.54 | 0.52 |
| Brightness, L* | 91.2 | 91.1 |
| Redness, a* | 0.43 | 0.39 |
| Yellowness, b* | 9.91 | 9.51 |
| Starch damage, % | 4.0 | 3.7 |
| Amylograph peak viscosity, BU | 525 | 425 |
| SRC, water, % | 59 | 58 |
| SRC, lactic acid, % | 99 | 102 |
| SRC, lactic acid after 30 days, % | 99 | 102 |
| SRC, sucrose, % | 102 | 101 |
| SRC, sodium carbonate, % | 80 | 78 |
| Farinogram | ||
| Absorption, % | 51.3 | 51.6 |
| Development time, minutes | 1.50 | 1.00 |
| Mixing tolerance index, BU | 95 | 90 |
| Stability, minutes | 2.0 | 1.5 |
| Alveogram | ||
| P (height x 1.1), mm | 37 | 35 |
| Length, mm | 102 | 106 |
| P/L | 0.36 | 0.33 |
| W, x 10 -4 joules | 81 | 86 |
| Cookie test | ||
| Sugar-snap, width, mm | 82.3 | 82.6 |
| Sugar-snap, ratio (width/thickness) | 8.9 | 9.3 |
| Macro wire-cut, width, mm | 80.1 | 81.2 |
| Macro wire-cut, ratio (width/thickness) | 8.5 | 8.5 |
Canada Eastern White Winter wheat
| Quality parameterFootnote 1 | No. 2 CEWW or better (Overall) |
|---|---|
| Wheat | |
| Test weight, kg/hL | 78.9 |
| Weight per 1000 kernels, g | 32.7 |
| Protein content, % | 9.8 |
| Protein content, % (dry matter basis) | 11.3 |
| Ash content, % | 1.48 |
| Falling number, seconds | 355 |
| Particle size index, % | 75 |
| Milling Flour Yield - Bühler Mill | |
| Clean wheat basis, % | 75.8 |
| 0.50% ash basis, % | 72.0 |
| Flour - 74% extraction | |
| Protein content, % | 8.7 |
| Wet gluten content, % | 24.2 |
| Ash content, % | 0.54 |
| Brightness, L* | 91.4 |
| Redness, a* | 0.42 |
| Yellowness, b* | 11.39 |
| Starch damage, % | 3.6 |
| Amylograph peak viscosity, BU | 370 |
| SRC, water, % | 56 |
| SRC, lactic acid, % | 88 |
| SRC, lactic acid after 30 days, % | 88 |
| SRC, sucrose, % | 95 |
| SRC, sodium carbonate, % | 76 |
| Farinogram | |
| Absorption, % | 49.5 |
| Development time, minutes | 1.00 |
| Mixing tolerance index, BU | 125 |
| Stability, minutes | 1.5 |
| Alveogram | |
| P (height x 1.1), mm | 25 |
| Length, mm | 106 |
| P/L | 0.24 |
| W, x 10 -4 joules | 51 |
| Cookie test | |
| Sugar-snap, width, mm | 82.7 |
| Sugar-snap, ratio (width/thickness) | 9.1 |
| Macro wire-cut, width, mm | 80.5 |
| Macro wire-cut, ratio (width/thickness) | 8.4 |