Harvest quality data for eastern Canadian wheat in 2020

Canada Eastern Soft Red Winter wheat
Quality data for 2020 harvest sample grade composite samples
Quality parameterFootnote 1 No. 1 CESRW No. 2 CESRW
Wheat
Test Weight, kg/hL 79.2 77.1
Weight Per 1000 Kernels, g 31.6 32.5
Protein, % 10.5 9.7
Protein (dry matter basis) 12.1 11.2
Ash Content, % 1.54 1.45
Falling Number, seconds 375 360
Particle Size Index 75 76
Milling Flour Yield - Bühler Mill
Clean wheat basis, % 75.2 74.5
0.50% ash basis, % 75.0 76.0
Flour - 74% extraction
Protein content, % 9.3 8.6
Wet gluten content, % 22.8 20.7
Ash content, % 0.48 0.46
Brightness, L* 91.5 91.6
Redness, a* 0.29 0.23
Yellowness, b* 9.47 8.98
Starch damage, % 3.8 3.3
Amylograph peak viscosity, BU 730 700
SRC, water, % 55 54
SRC, lactic acid, % 114 109
SRC, lactic acid after 30 days, % 113 106
SRC, sucrose, % 99 97
SRC, sodium carbonate, % 76 74
Farinogram
Absorption, % 51.9 50.6
Development time, minutes 1.25 1.00
Mixing tolerance index, BU 80 75
Stability, minutes 2.0 1.5
AlveogramFootnote 2
P (height x 1.1), mm 43 38
Length, mm 114 100
P/L 0.38 0.38
W, x 10-4 joules 124 100
Cookie testFootnote 3
Sugar-snap, width, mm 80.0 80.7
Sugar-snap, ratio (width/thickness) 9.8 10.1
Macro wire-cut, width, mm 78.2 78.7
Macro wire-cut, ratio (width/thickness) 8.5 8.9
Canada Eastern White Winter wheat
Quality data for 2020 harvest sample grade composite samples
Quality parameterFootnote 1 No. 2 CEWW or better (Overall)
Wheat
Test weight, kg/hL 77.2
Weight per 1000 kernels, g 32.6
Protein content, % 9.5
Protein content, % (dry matter basis) 11.0
Ash content, % 1.55
Falling number, seconds 345
Particle size index, % 75
Milling Flour Yield - Bühler Mill
Clean wheat basis, % 75.8
0.50% ash basis, % 74.5
Flour - 74% extraction
Protein content, % 8.3
Wet gluten content, % 21.2
Ash content, % 0.49
Brightness, L* 91.9
Redness, a* 0.25
Yellowness, b* 10.47
Starch damage, % 3.3
Amylograph peak viscosity, BU 405
SRC, water, % 52
SRC, lactic acid, % 98
SRC, lactic acid after 30 days, % 97
SRC, sucrose, % 91
SRC, sodium carbonate, % 71
Farinogram
Absorption, % 49.0
Development time, minutes 1.25
Mixing tolerance index, BU 95
Stability, minutes 2.0
AlveogramFootnote 2
P (height x 1.1), mm 27
Length, mm 131
P/L 0.21
W, x 10 -4 joules 74
Cookie testFootnote 3
Sugar-snap, width, mm 80.7
Sugar-snap, ratio (width/thickness) 10.5
Macro wire-cut, width, mm 78.6
Macro wire-cut, ratio (width/thickness) 9.4
Canada Eastern Hard Red Winter wheat
Quality data for 2020 harvest sample grade composite samples
Quality parameterFootnote 1 No. 2 CEHRW or better
Wheat
Test Weight, kg/hL 80.2
Weight Per 1000 Kernels, g 36.2
Protein, % 12.4
Protein (dry matter basis) 14.4
Ash Content, % 1.49
Falling Number, seconds 405
Particle Size Index 60
Milling Flour Yield - Bühler Mill
Clean wheat basis, % 76.6
0.50% ash basis, % 71.0
Flour - 74% extraction
Protein content, % 11.7
Wet gluten content, % 28.9
Ash content, % 0.56
Brightness, L* 90.0
Redness, a* 0.56
Yellowness, b* 10.25
Starch damage, % 8.2
Amylograph peak viscosity, BU 470
Farinogram
Absorption, % 59.8
Development time, minutes 2.75
Mixing tolerance index, BU 30
Stability, minutes 7.0
AlveogramFootnote 2
P (height x 1.1), mm 108
Length, mm 84
P/L 1.29
W, x 10-4 joules 319
Baking (Canadian Short Process)
Absorption, % 64
Mixing time, min 6.6
Mixing energy, W-h/kg of dough 14.2
Loaf volume, cm3/100 g flour 955
Extensogram (135 minutes)
Maximum Resistance (Rmax), BU 422
Extensibility (Length), cm 18.2
Area, cm2 101
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