Quality of western Canadian wheat exports 2020
Canada Western Red Spring wheat
Canada Western Red Spring wheat
| Quality parameterFootnote 1 | No. 1 CWRS (Atlantic) | No. 2 CWRS (Atlantic) | No. 1 CWRS (Pacific) | No. 2 CWRS (Pacific) | |
|---|---|---|---|---|---|
| Wheat | |||||
| Test Weight, kg/hL | 82.6 | 82.1 | 81.9 | 81.5 | |
| Particle Size Index, % | 56 | 55 | 53 | 55 | |
| Protein content, % | 14.0 | 13.6 | 14.0 | 13.5 | |
| Protein content, % (dry matter basis) | 16.2 | 15.8 | 16.1 | 15.6 | |
| Ash content, % | 1.48 | 1.45 | 1.49 | 1.52 | |
| Falling number, sec | 370 | 330 | 390 | 345 | |
| Milling Flour Yield | |||||
| Clean wheat basis, % | 76.2 | 76.1 | 75.1 | 75.8 | |
| 0.50% ash basis, % | 77.5 | 77.5 | 77.0 | 76.5 | |
| Flour, extraction (%) for analysis | 74 | 74 | 74 | 60 | 74 |
| Protein content, % | 13.4 | 13.0 | 13.4 | 13.0 | 12.7 |
| Wet gluten content, % | 36.1 | 34.3 | 36.5 | 35.3 | 34.1 |
| Gluten Index, % | 92.6 | 94.4 | 92.9 | 93.4 | 95.6 |
| Ash content, % | 0.43 | 0.43 | 0.44 | 0.40 | 0.45 |
| Dough sheet brightness, L* at 2hFootnote 2 | 76.7 | 76.0 | 76.4 | 77.3 | 75.8 |
| Dough sheet redness, a* at 2hFootnote 2 | 1.88 | 1.75 | 1.86 | 1.60 | 1.80 |
| Dough sheet yellowness, b* at 2hFootnote 2 | 24.5 | 24.3 | 24.6 | 24.6 | 23.9 |
| Starch damage, % | 7.3 | 7.5 | 7.8 | 8.1 | 8.2 |
| Amylograph Peak Viscosity, BU | 505 | 415 | 465 | 480 | 275 |
| Farinogram | |||||
| Absorption, % | 64.8 | 64.2 | 65.6 | 64.7 | 65.3 |
| Dough Development Time, min | 5.25 | 5.25 | 7.00 | 7.00 | 5.25 |
| Stability, min | 10.0 | 9.5 | 10.0 | 14.5 | 8.0 |
| Mixing tolerance index, BU | 20 | 20 | 25 | 15 | 30 |
| Extensogram (135 minutes) | |||||
| Maximum resistance, BU | 490 | 504 | 514 | 573 | 461 |
| Extensibility - Length, cm | 20.3 | 21.1 | 20.5 | 19.5 | 20.9 |
| Area, cm2 | 128 | 136 | 135 | 138 | 125 |
| AlveogramFootnote 3 | |||||
| P (height x 1.1), mm | 119 | 124 | 132 | 146 | 137 |
| Length, mm | 101 | 91 | 92 | 85 | 85 |
| W, x 10-4 joules | 426 | 409 | 439 | 456 | 412 |
| Baking (Canadian Short Process) | |||||
| Absorption, % | 67 | 67 | 68 | 67 | 69 |
| Mixing time, min | 5.2 | 5.3 | 5.0 | 5.1 | 4.7 |
| Mixing energy, W-h/kg of dough | 14.5 | 13.7 | 12.7 | 12.9 | 11.8 |
| Loaf volume, cm3/100 g flour | 965 | 970 | 985 | 945 | 940 |
Canada Western Amber Durum wheat
Canada Western Amber Durum wheat
| Quality parameterFootnote 1 | No.1 CWAD | No. 2 CWAD | No. 3 CWAD |
|---|---|---|---|
| Wheat | |||
| Test weight, kg/hL | 82.0 | 81.5 | 81.1 |
| Weight per 1000 kernels, g | 40.4 | 40.4 | 40.3 |
| Vitreous kernels, % | 85 | 82 | 62 |
| Protein content, % | 14.4 | 14.3 | 13.6 |
| Ash content, % | 1.57 | 1.57 | 1.55 |
| Falling number, sec | 350 | 265 | 135 |
| Milling - Allis-Chalmers Mill | |||
| Total milling yield, % | 74.7 | 74.8 | 74.1 |
| Semolina yield, % | 66.0 | 65.8 | 65.1 |
| SemolinaFootnote 2 speck count per 50 cm2 | |||
| Total specks | 17 | 17 | 28 |
| Dark specks | 3 | 2 | 7 |
| Large specks (≥ 0.06 mm2) | 8 | 7 | 13 |
| Semolina | |||
| Protein content, % | 13.4 | 13.2 | 12.6 |
| Wet gluten content, % | 32.3 | 32.0 | 30.4 |
| Gluten index, % | 84 | 83 | 82 |
| Ash content, % | 0.74 | 0.75 | 0.75 |
| Yellow pigment content, ppm | 9.6 | 9.4 | 9.1 |
| Yellowness, b* | 31.5 | 30.6 | 29.6 |
| Alveogram | |||
| P (height x 1.1), mm | 90 | 82 | 84 |
| L (length), mm | 84 | 88 | 92 |
| P/L | 1.07 | 0.93 | 0.91 |
| W, x 10-4 joules | 252 | 232 | 248 |
| Spaghetti colour dried at 85oC | |||
| Brightness, L* | 71.7 | 71.4 | 70.7 |
| Redness, a* | 3.8 | 3.9 | 4.2 |
| Yellowness, b* | 62.2 | 61.1 | 60.2 |
| Spaghetti texture dried at 85oC | |||
| Peak cutting force, g | 633 | 655 | 604 |
| Dry strand diameter, mm | 1.69 | 1.68 | 1.69 |
| Cooked strand diameter, mm | 2.56 | 2.56 | 2.56 |