Quality of western Canadian wheat exports 2021-22 Crop Year

cover page of the Canada Western Red Spring wheat

Canada Western Red Spring wheat - Atlantic and Pacific export cargo composites (PDF, 460 kb)

cover page of the Canada Western Amber Durum wheat

Canada Western Amber Durum wheat - Export cargo composites (PDF, 138 kb)


Canada Western Red Spring wheat

Canada Western Red Spring wheat

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS)
Export cargo aggregates by grade
Quality parameterFootnote 1 Third and fourth quarters 2021-2022 crop year
Atlantic Pacific
No. 1 CWRS No. 2 CWRS No. 1 CWRS No. 2 CWRS
Wheat
Test weight, kg/hL 82.1 81.7 82.4 82.3
Weight per 1000 kernels, g 32.1 32.0 34.2 34.2
Protein content, % 14.9 14.6 14.8 14.8
Protein content, % (dry matter basis) 17.2 16.8 17.1 17.1
Ash content, % 1.39 1.41 1.35 1.36
Falling Number, seconds 378 354 401 391
Particle size index, % 51 51 52 53
Milling flour yield - Bühler Laboratory Mill
Clean wheat basis, % 75.2 74.9 75.4 75.3
Flour, extraction (%) for analysis 74 74 74 60 74
Protein content, % 13.8 13.8 14.0 13.9 14.0
Wet gluten content, % 35.3 35.0 36.9 36.8 36.8
Gluten index, % 95.9 95.4 93.9 94.2 94.1
Ash content, % 0.42 0.43 0.42 0.38 0.42
Dough sheet (water) brightness (L*) at 2h Footnote 2 76.0 75.5 75.7 76.5 75.4
Dough sheet (water) redness (a*) at 2h Footnote 2 2.0 2.0 1.9 1.7 1.9
Dough sheet (water) yellowness (b*) at 2h Footnote 2 24.5 24.2 24.4 24.5 24.3
Starch damage, % 7.1 7.2 7.3 7.0 7.2
Amylograph peak viscosity, BU 458 346 537 556 441
Farinogram
Absorption, % 62.6 62.5 64.4 64.1 64.3
Dough development time, minutes 8.50 8.00 8.25 12.75 7.50
Stability, minutes 12.5 10.5 11.5 21.5 10.5
Mixing tolerance index, BU 20 30 20 10 25
Extensogram (135 minutes)
Maximum resistance, BU 717 674 608 813 599
Extensibility (length), cm 21.0 21.7 21.9 18.3 21.2
Area, cm2 187 186 172 183 161
Alveogram
P (maximum over pressure), mm H2O 100 97 114 121 107
L (length), mm 155 166 140 144 146
P/L 0.65 0.58 0.81 0.84 0.73
W (deformation energy), x 10-4 joules 508 507 508 558 488
le (elasticity index), % 65.6 64.4 63.3 64.0 62.3
Baking (Canadian Short Process)
Absorption, % 67 67 68 68 68
Mixing time, minutes 5.3 5.5 4.8 5.3 4.7
Mixing energy, Wh/kg 14.1 15.3 13.7 15.1 13.2
Loaf volume, cm3/100 g flour 1110 1145 1065 1075 1085
Canada Western Amber Durum wheat

Canada Western Amber Durum wheat

Wheat, No. 1, 2 and 3 Canada Western Amber Durum
Export cargo aggregates by grade
Quality parameterFootnote 1 Third and fourth quarters 2021-2022 crop year
No.1 CWAD No. 2 CWAD No. 3 CWAD
Wheat
Test weight, kg/hL 81.6 80.9 81.2
Weight per 1000 kernels, g 37.3 37.8 37.4
Vitreous kernels, % 86 82 81
Protein content, % 15.6 15.2 15.3
Ash content, % 1.55 1.52 1.52
Falling Number, sec 380 325 270
Cadmium content, mg/kg 0.077 0.076 0.072
Milling - Allis-Chalmers mill
Total milling yield, % 73.9 73.4 73.4
Semolina yield, % 64.9 64.4 64.4
Semolina speck count per 50 cm2
Total specks 9 11 13
Dark specks 2 1 4
Large specks (≥0.06mm2) 3 5 5
SemolinaFootnote 2
Protein content, % 14.7 14.4 14.4
Wet gluten content, % 34.6 34.7 34.8
Gluten index, % 82 81 91
Ash content, % 0.74 0.74 0.74
Yellow pigment content, ppm 10.6 10.5 10.5
Yellowness, b* 32.1 31.7 31.5
AlveogramFootnote 3
P (maximum over pressure), mm H2O 102 95 93
L (length), mm 99 94 103
P/L 1.03 1.01 0.90
W (deformation energy), x 10-4 joules 303 272 283
le (elasticity index), % 52.5 51.6 52.5
Spaghetti colour dried at 85°C
Brightness, L* 70.7 70.7 70.8
Redness, a* 6.9 6.8 6.7
Yellowness, b* 63.2 63.3 63.7
Spaghetti texture dried at 85°C
Peak cutting force, g 638 659 613
Dry strand diameter, mm 1.72 1.73 1.73
Cooked strand diameter, mm 2.56 2.56 2.56
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