Harvest quality data for eastern Canadian wheat in 2018

Canada Eastern Soft Red Winter wheat
Quality data for 2018 harvest sample grade composite samples
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 data for 2018 harvest sample grade composite samples
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
Date modified: