Quality of western Canadian wheat exports 2019

Canada Western Red Spring wheat

Canada Western Red Spring wheat

Wheat, Canada Western Red Spring - Export cargo composites
Third and fourth quarters 2018 to 2019- Bühler mill
Quality parameterFootnote1 No. 1 CWRS (Atlantic) No. 2 CWRS (Atlantic) No. 1 CWRS (Pacific) No. 2 CWRS (Pacific)
Wheat
Test Weight, kg/hL 84.7 84.4 83.4 82.4
Particle Size Index, % 51 50 53 53
Protein content, % 13.7 13.6 14.1 13.7
Protein content, % (dry matter basis) 15.8 15.7 16.3 15.8
Ash content, % 1.46 1.45 1.39 1.42
Falling number, s 455 405 425 395
Milling Flour Yield
Clean wheat basis, % 76.2 76.5 76.6 76.5
0.50% ash basis, % 79.7 80.0 79.6 80.0
Flour - 74% extraction
Protein content, % 12.9 12.9 13.4 13.1
Wet gluten content, % 35.8 34.5 36.1 34.9
Gluten Index, % 94.9 90.9 96.8 94.2
Ash content, % 0.43 0.43 0.44 0.43
Dough sheet (water) brightness, L* at 2h 79.6 79.1 79.3 79.1
Dough sheet (water) redness, a* at 2h 3.03 3.15 3.02 2.93
Dough sheet (water) yellowness, b* at 2h 24.6 25.2 24.8 24.3
Starch damage, % 8.1 8.2 8.1 7.6
Amylograph Peak Viscosity, BU 720 590 595 415
Farinogram
Absorption, % 66.2 66.2 66.4 65.4
Dough Development Time, min 6.50 5.75 5.75 6.00
Stability, min 10.0 9.0 11.0 10.0
Mixing tolerance index, BU 20 20 20 20
Extensogram (135 minutes)
Maximum resistance, BU 460 417 487 529
Extensibility - Length, cm 19.9 20.1 19.8 19.4
Area, cm2 118 109 123 126
Alveogram
P (height x 1.1), mm 133 135 131 134
L (length), mm 76 89 93 89
W, x 10 -4 joules 374 421 436 427
Baking (Canadian Short Process)
Absorption, % 70 70 70 69
Mixing time, min 4.4 4.6 4.5 4.6
Mixing energy, W-h/kg of dough 10.4 10.7 10.8 10.2
Loaf volume, cm3/100 g flour 960 980 1040 940

Canada Western Amber Durum wheat

Canada Western Amber Durum wheat

Wheat, No. 1, 2 and 3 Canada Western Amber Durum - Export cargo composites
Third and fourth quarters 2018 to 2019
Quality parameterFootnote2 No.1 CWAD No. 2 CWAD No. 3 CWAD
Wheat
Test weight, kg/hL 82.7 81.9 81.9
Weight per 1000 kernels, g 43.3 43.0 45.2
Vitreous kernels, % 92 89 80
Protein content, % 14.4 14.3 14.0
Ash content, % 1.47 1.48 1.58
Falling number, sec 470 405 395
Milling - Allis-Chalmers Mill
Total milling yield, % 75.0 74.3 74.3
Semolina yield, % 66.3 65.3 65.3
SemolinaFootnote3 speck count per 50 cm2
Total specks 10 13 17
Dark specks 2 2 5
Large specks (≥ 0.06 mm2) 4 6 8
Semolina
Protein content, %  13.5 13.5 13.1
Wet gluten content, % 33.4 33.4 32.4
Gluten index, % 75 72 77
Ash content, % 0.70 0.70 0.69
Yellow pigment content, ppm 9.8 9.7 9.3
Yellowness, b* 32.6 32.2 31.3
Alveogram
P (height x 1.1), mm 87 89 88
L (length), mm 70 87 81
P/L 1.24 1.02 1.09
W, x 10-4 joules 211 248 236
Spaghetti colour dried at 85oC
Brightness, L* 71.8 71.8 71.5
Redness, a* 5.1 5.1 5.0
Yellowness, b* 63.6 63.3 61.6
Spaghetti texture dried at 85oC
Peak cutting force, g 767 760 727
Dry strand diameter, mm 1.70 1.71 1.70
Cooked strand diameter, mm 2.59 2.57 2.54

Canada Prairie Spring Red wheat

Canada Prairie Spring Red wheat

Wheat, No. 2 Canada Prairie Spring Red - Bicoastal export cargo composites
Third and fourth quarters 2018 to 2019 - Bühler mill
Quality parameter Footnote1 No. 2 CPSR
Wheat
Test Weight, kg/hL 80.5
Particle Size Index, % 56
Protein content, % 12.4
Protein content, % (dry matter basis) 14.4
Ash content, % 1.33
Falling number, s 455
Milling Flour Yield
Clean wheat basis, % 76.4
0.50% ash basis, % 80.4
Flour - 74% extraction
Protein content, % 11.7
Wet gluten content, % 29.3
Gluten Index, % 97.3
Ash content, % 0.42
Dough sheet (water) brightness, L* at 2h 79.5
Dough sheet (water) redness, a* at 2h 2.60
Dough sheet (water) yellowness, b* at 2h 23.1
Starch damage, % 6.8
Amylograph Peak Viscosity, BU 580
Farinogram
Absorption, % 62.3
Dough Development time, min 5.25
Stability, min 11.0
Mixing tolerance index, BU 20
Extensogram (135 minutes)
Maximum resistance, BU 617
Extensibility - Length, cm 17.2
Area, cm2 135
Alveogram
P (height x 1.1), mm 139
L (length), mm 76
W, x 10-4 joules 399
Baking (Canadian Short Process)
Absorption, % 66
Mixing time, min 5.9
Mixing energy, W-h/kg of dough 13.7
Loaf volume, cm3/100 g flour 975

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