Quality of western Canadian wheat exports 2020

Canada Western Red Spring wheat

Canada Western Red Spring wheat

Wheat, Canada Western Red Spring - Export cargo composites
Third and fourth quarters 2019 to 2020- Bühler mill
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, % 79.7 79.6 78.1 78.3
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

Wheat, No. 1, 2 and 3 Canada Western Amber Durum - Export cargo composites
Third and fourth quarters 2019 to 2020
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

Date modified: