Harvest quality data for eastern Canadian wheat in 2022

cover page of the Canada Eastern Soft Red Winter

Canada Eastern Soft Red Winter (CESRW) wheat - Harvest quality data for grade aggregates (PDF, 455 kb)

cover page of the Canada Canada Eastern White Winter

Canada Eastern White Winter (CEWW) wheat - Harvest quality data for grade aggregates (PDF, 444 kb)

Canada Eastern Soft Red Winter

Canada Eastern Soft Red Winter (CESRW) wheat

Harvest quality data for grade aggregatesFootnote 1
  2022 2021
Quality parameterFootnote 2 No. 1 CESRW No. 2 CESRW No. 2 or better No. 3 CESRW
Wheat
Test weight, kg/hL 80.5 78.1 78.8 76.2
Weight per 1000 kernels, g 34.1 35.5 32.4 33.9
Protein content, % 9.6 9.7 10.1 9.8
Protein content, % (dry matter basis) 11.1 11.2 11.7 11.4
Ash content, % 1.45 1.44 1.36 1.40
Falling Number, seconds 384 316 272 203
Particle size index, % 71 70 71 72
Milling flour yield - Bühler Laboratory Mill
Clean wheat basis, % 75.8 75.4 75.0 74.2
Flour - 74% extraction
Protein content, % 8.4 8.4 8.7 8.4
Wet gluten content, % 21.1 20.2 22.4 20.7
Ash content, % 0.46 0.48 0.47 0.45
Dough sheet brightness (L*) at 2hFootnote 3 77.1 76.0 74.9 74.4
Dough sheet redness (a*) at 2hFootnote 3 1.6 1.9 1.9 1.9
Dough sheet yellowness (b*) at 2hFootnote 3 23.2 21.2 23.6 22.4
Starch damage, % 4.0 3.7 3.8 3.5
Amylograph peak viscosity, BU 668 284 181 90
Solvent retention capacity, water, % 57 56 57 56
Solvent retention capacity, lactic acid, % 102 106 114 119
Solvent retention capacity, sucrose, % 98 98 102 104
Solvent retention capacity, sodium carbonate, % 68 68 81 82
Farinogram
Absorption, % 52.1 51.8 52.3 52.0
Dough development time, minutes 1.00 1.00 1.00 1.25
Stability, minutes 1.5 1.0 1.0 1.0
Mixing tolerance index, BU 100 100 100 110
Alveogram
P (maximum over pressure), mm H2O 35 33 39 37
L (length), mm 140 145 108 120
P/L 0.25 0.23 0.36 0.31
W (deformation energy), x 10-4 joules 89 90 94 101
Ie (elasticity index), % 35.0 36.5 36.4 39.8
Cookie test
Sugar-snap, width, mm 81.2 81.1 79.8 81.9
Sugar-snap, ratio (width/thickness) 9.2 9.3 8.8 9.4
Macro wire-cut, width, mm 78.6 78.0 78.6 78.8
Macro wire-cut, ratio (width/thickness) 8.7 8.7 8.6 8.5
Canada Eastern White Winter

Canada Eastern White Winter (CEWW) wheat

Harvest quality data for grade aggregatesFootnote 1
Quality parameterFootnote 2 2022
No. 2 or better CEWW
Wheat
Test weight, kg/hL 79.4
Weight per 1000 kernels, g 37.8
Protein content, % 9.2
Protein content, % (dry matter basis) 10.6
Ash content, % 1.52
Falling Number, seconds 395
Particle size index, % 66
Milling flour yield - Bühler Laboratory Mill
Clean wheat basis, % 76.3
Flour - 74% extraction
Protein content, % 7.9
Wet gluten content, % 19.8
Ash content, % 0.53
Dough sheet brightness (L*) at 2hFootnote 3 79.7
Dough sheet redness (a*) at 2hFootnote 3 0.3
Dough sheet yellowness (b*) at 2hFootnote 3 26.4
Starch damage, % 3.9
Amylograph peak viscosity, BU 575
Solvent retention capacity, water, % 55
Solvent retention capacity, lactic acid, % 89
Solvent retention capacity, sucrose, % 93
Solvent retention capacity, sodium carbonate, % 64
Farinogram
Absorption, % 52.0
Dough development time, minutes 1.25
Stability, minutes 1.0
Mixing tolerance index, BU 120
Alveogram
P (maximum over pressure), mm H2O 26
L (length), mm 142
P/L 0.18
W (deformation energy), x 10-4 joules 61
Ie (elasticity index), % 29.9
Cookie test
Sugar-snap, width, mm 81.3
Sugar-snap, ratio (width/thickness) 9.5
Macro wire-cut, width, mm 78.9
Macro wire-cut, ratio (width/thickness) 9.2
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