Quality of Canada Western Soft White Spring wheat in 2023

This report presents harvest quality data for Canada Western Soft White Spring (CWSWS) wheat grown in 2023. Wheat samples were submitted to the Canadian Grain Commission’s Harvest Sample Program by producers. Quality data is compiled from the results of analytical tests performed in the Grain Research Laboratory.

Milling and functional quality

Alternate version
Harvest quality data for No. 2 or better CWSWS, prairie aggregates in 2023 (PDF, 460 KB)

Prairie aggregates No. 2 or better CWSWS^{Footnote 1}

Prairie aggregates are from British Columbia, Alberta, Saskatchewan and Manitoba (regions 1 to 10 on the crop region map).

Wheat

Quality parameterFootnote 2	2023	2022
Test weight, kg/hL	81.3	81.1
Weight per 1000 kernels, g	32.3	30.1
Protein content, %	11.7	11.5
Protein content, % (dry matter basis)	13.5	13.2
Ash content, %	1.34	1.56
Falling Number, seconds	376	440
Particle size index, %	69	68

Milling flour yield - Bühler Laboratory Mill

Quality parameterFootnote 2	2023	2022
Clean wheat basis, %	76.5	75.9

Flour

Quality parameter	2023	2022
	74% extraction	74% extraction
Protein content, %	10.5	10.4
Protein loss, %	1.2	1.1
Wet gluten content, %	30.5	28.4
Gluten index, %	73.1	68.7
Ash content, %	0.55	0.56
Dough sheet brightness (L*) at 2hFootnote 3	75.2	76.4
Dough sheet redness (a*) at 2hFootnote 3	1.6	1.4
Dough sheet yellowness (b*) at 2hFootnote 3	27.1	28.1
Starch damage, %	3.9	4.0
Amylograph peak viscosity, BU	282	533
Solvent retention capacity, water, %	61	59
Solvent retention capacity, lactic acid, %	107	102
Solvent retention capacity, sucrose, %	116	113
Solvent retention capacity, sodium carbonate, %	95	93

Farinogram, 50 g bowl

Quality parameterFootnote 2	2023	2022
	74% extraction	74% extraction
Absorption, %	54.8	54.4
Dough development time, minutes	2.2	2.5
Stability, minutes	1.5	1.9
Mixing tolerance index, BU	129	101

Farinogram, 300 g bowl^{Footnote 4}

Quality parameterFootnote 2	2023	2022
	74% extraction	74% extraction
Absorption, %	56.9	55.9
Dough development time, minutes	2.2	2.2
Stability, minutes	1.3	1.7
Mixing tolerance index, BU	109	88

Alveogram

Quality parameterFootnote 2	2023	2022
	74% extraction	74% extraction
P (maximum over pressure), mm H2O	35	35
L (length), mm	145	128
P/L	0.24	0.27
W (deformation energy), 10-4 joules	67	70
Ie (elasticity index), %	23.6	27.1

Cookie test

Quality parameterFootnote 2	2023	2022
	74% extraction	74% extraction
Sugar-snap, width, mm	80.5	78.3
Sugar-snap, ratio (width/thickness)	8.8	8.8
Macro wire-cut, width, mm	77.7	75.5
Macro wire-cut, ratio (width/thickness)	8.4	7.7

Text description

• Region 1: south western Manitoba
• Region 2: central western Manitoba
• Region 3: south eastern Manitoba
• Region 4: south eastern Saskatchewan
• Region 5: south western Saskatchewan
• Region 6: central eastern Saskatchewan
• Region 7: central western Saskatchewan
• Region 8: southern Alberta
• Region 9: central eastern Alberta
• Region 10: northern Alberta and British Columbia

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Date modified:

2024-05-08