Quality of western Canadian wheat exports 2021

Canada Western Red Spring wheat

Canada Western Red Spring wheat

Export cargo composities for Wheat, No. 1 and No. 2 Canada Western Red Spring in 2020-2021
Third and fourth quarters 2020 to 2021
Quality parameterFootnote 1 No. 1 CWRS (Atlantic) No. 2 CWRS (Atlantic) No. 1 CWRS (Pacific) No. 2 CWRS (Pacific)
Wheat
Test Weight, kg/hLFootnote 1 83.0 82.8 83.4 83.6
Weight per 1000 kernels, g 33.3 32.8 34.0 35.0
Protein content, % 14.2 14.0 14.1 13.6
Protein content, % (dry matter basis) 16.4 16.2 16.3 15.7
Ash content, % 1.55 1.53 1.48 1.53
Falling number, seconds 397 381 392 346
Particle size index, % 50 50 49 49
Milling flour yield - Bühler Laboratory Mill
Clean wheat basis, % 76.3 76.6 75.2 76.5
Flour, extraction (%) for analysis 74 74 74 60 74
Protein content, % 13.4 13.3 13.3 13.0 12.9
Wet gluten content, % 35.2 35.6 35.9 34.8 34.7
Gluten index, % 94.4 95.2 89.4 91.7 90.7
Ash content, % 0.45 0.46 0.45 0.40 0.45
Dough sheet (water) brightness (L*) at 2hFootnote 3 76.2 76.4 76.1 77.4 76.5
Dough sheet (water) redness (a*) at 2hFootnote 3 2.3 2.1 2.0 1.6 1.9
Dough sheet (water) yellowness (b*) at 2hFootnote 3 25.7 25.3 25.7 25.6 24.9
Starch damage, % 7.8 8.0 8.1 8.1 8.5
Amylograph peak viscosity, BU 646 629 637 670 486
Farinogram
Absorption, % 64.2 64.3 65.5 65.1 65.8
Dough development time, minutes 7.00 6.50 5.50 7.50 6.75
Stability, minutes 9.0 8.5 8.0 11.5 8.0
Mixing tolerance index, BU 35 30 25 20 35
Extensogram (135 minutes)
Maximum resistance, BU 465 488 477 602 468
Extensibility - Length, cm 20.3 21.3 19.9 19.1 20.2
Area, cm2 121 134 121 143 121
AlveogramFootnote 3
P, mmH2O 104 106 113 123 116
L, mm 135 140 106 91 115
W, 10-4 J 427 441 403 396 416
Baking (Canadian Short Process)
Absorption, % 68 68 70 69 70
Mixing time, minutes 5.1 4.9 4.9 4.9 5.1
Mixing energy, Wh/kg of dough 14.7 13.9 13.1 13.2 14.6
Loaf volume, cm3/100 g flour 1045 1045 1055 1040 1060
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 2020 to 2021
Quality parameterFootnote 1 No.1 CWAD No. 2 CWAD No. 3 CWAD
Wheat
Test weight, kg/hL 82.7 82.3 82.4
Weight per 1000 kernels, g 37.7 39.2 38.9
Vitreous kernels, % 92 94 92
Protein content, % 14.4 14.0 14.4
Ash content, % 1.61 1.63 1.62
Falling number, sec 450 450 450
Cadmium content, mg/kg 0.074 0.077 0.070
Milling - Allis-Chalmers Mill
Total milling yield, % 74.8 74.5 74.3
Semolina yield, % 66.5 66.1 65.8
SemolinaFootnote 2 speck count per 50 cm2
Total specks 12 14 12
Dark specks 2 3 3
Large specks (≥ 0.06 mm2) 5 6 5
Semolina
Protein content, %  13.3 13.3 13.3
Wet gluten content, % 34.4 33.0 33.3
Gluten index, % 77 80 81
Ash content, % 0.77 0.77 0.76
Yellow pigment content, ppm 10.8 10.6 10.8
Yellowness, b* 33.6 33.3 33.0
Alveogram
P (height x 1.1), mm 76 76 77
L (length), mm 97 96 99
P/L 0.79 0.79 0.78
W, x 10-4 joules 216 218 226
Spaghetti colour dried at 85oC
Brightness, L* 71.1 71.0 70.5
Redness, a* 6.3 6.3 6.8
Yellowness, b* 65.2 64.7 64.6
Spaghetti texture dried at 85oC
Peak cutting force, g 601 574 594
Dry strand diameter, mm 1.70 1.69 1.70
Cooked strand diameter, mm 2.55 2.56 2.56
Alternate format

Alternate format

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