Quality data of eastern Canadian wheat 2019

Canada Eastern Soft Red Winter wheat
Quality data for 2019 harvest sample grade composite samples
Quality parameterFootnote 1 No. 1 CESRW No. 2 CESRW No. 4 CESRW or better
Wheat
Test weight, kg/hL 79.6 78.1 76.5
Weight per 1000 kernels, g 33.4 33.9 30.9
Protein content, % 9.8 9.7 9.6
Protein content, % (dry matter basis) 11.4 11.2 11.1
Ash content, % 1.47 1.45 1.58
Falling number, seconds 390 390 370
Particle size index, % 73 73 74
Milling Flour Yield - Bühler Mill
Clean wheat basis, % 76.1 74.9 74.9
0.50% ash basis, % 76.6 74.9 74.9
Flour - 74% extraction
Protein content, % 8.7 8.6 8.4
Wet gluten content, % 22.8 21.4 20.0
Ash content, % 0.49 0.50 0.50
Brightness, L* 91.6 91.3 91.2
Redness, a* 0.30 0.36 0.34
Yellowness, b* 10.55 9.32 9.20
Starch damage, % 3.6 3.4 3.2
Amylograph peak viscosity, BU 690 630 665
SRC, water, % 57 57 56
SRC, lactic acid, % 99 101 105
SRC, lactic acid after 30 days, % 98 99 102
SRC, sucrose, % 96 96 96
SRC, sodium carbonate, % 77 77 77
Farinogram
Absorption, % 51.8 52.0 50.6
Development time, minutes 1.00 1.00 1.00
Mixing tolerance index, BU 110 115 90
Stability, minutes 1.0 1.0 1.0
Alveogram
P (height x 1.1), mm 37 37 34
Length, mm 112 103 86
P/L 0.33 0.36 0.40
W, x 10 -4 joules 91 89 80
Cookie test
Sugar-snap, width, mm 84.6 84.3 84.2
Sugar-snap, ratio (width/thickness) 9.9 9.9 10.1
Macro wire-cut, width, mm 83.0 83.1 83.8
Macro wire-cut, ratio (width/thickness) 9.5 9.4 9.6
Canada Eastern White Winter wheat
Quality data for 2019 harvest sample grade composite samples
Quality parameterFootnote 1 No. 2 CEWW or better (Overall)
Wheat
Test weight, kg/hL 78.6
Weight per 1000 kernels, g 36.1
Protein content, % 9.1
Protein content, % (dry matter basis) 10.6
Ash content, % 1.48
Falling number, seconds 365
Particle size index, % 74.0
Milling Flour Yield - Bühler Mill
Clean wheat basis, % 76.0
0.50% ash basis, % 76.0
Flour - 74% extraction
Protein content, % 7.8
Wet gluten content, % 20.3
Ash content, % 0.50
Brightness, L* 91.2
Redness, a* 0.34
Yellowness, b* 9.46
Starch damage, % 3.0
Amylograph peak viscosity, BU 540
SRC, water, % 54
SRC, lactic acid, % 88
SRC, lactic acid after 30 days, % 85
SRC, sucrose, % 89
SRC, sodium carbonate, % 73
Farinogram
Absorption, % 49.4
Development time, minutes 1.00
Mixing tolerance index, BU 140
Stability, minutes 0.5
Alveogram
P (height x 1.1), mm 22
Length, mm 93
P/L 0.24
W, x 10 -4 joules 45
Cookie test
Sugar-snap, width, mm 84.8
Sugar-snap, ratio (width/thickness) 10.3
Macro wire-cut, width, mm 83.9
Macro wire-cut, ratio (width/thickness) 10.1
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