Quality of Canada Eastern Hard Red Winter wheat in 2024
This report presents harvest quality data for Canada Eastern Hard Red Winter (CEHRW) wheat grown in 2024. 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.
Canada Eastern Hard Red Winter
Canada Eastern Hard Red Winter (CEHRW) is a minor wheat class, representing 5% to 10% of the total wheat production in Ontario. CEHRW is a medium hard wheat with medium protein content and gluten strength. It has good milling qualities with high flour yield and low ash content. CEHRW is versatile and is suitable for flat bread, French bread, rolls, steamed bread and Asian noodles. It can be blended with CWRS wheat for the production of pan bread.
Milling and functional quality
Grade aggregates for CEHRWFootnote 1
Wheat
| Quality parameterFootnote 2 |
2024 |
2023 |
| Test weight, kg/hL |
80.5 |
80.5 |
| Weight per 1000 kernels, g |
38.1 |
37.5 |
| Protein content, % |
11.6 |
11.4 |
| Protein content, % (dry matter basis) |
13.4 |
13.2 |
| Ash content, % |
1.45 |
1.55 |
| Falling Number, seconds |
385 |
361 |
Milling flour yield - Bühler Laboratory Mill
| Quality parameterFootnote 2 |
2024 |
2023 |
| Clean wheat basis, % |
76.5 |
76.3 |
Flour
| Quality parameter |
2024 |
2023 |
| 74% extraction |
74% extraction |
| Protein content, % |
10.5 |
10.7 |
| Protein loss, % |
1.1 |
0.7 |
| Wet gluten content, % |
27.8 |
25.9 |
| Gluten index, % |
97.1 |
99.4 |
| Ash content, % |
0.44 |
0.43 |
| Dough sheet brightness (L*) at 2hFootnote 3 |
74.4 |
75.6 |
| Dough sheet redness (a*) at 2hFootnote 3 |
2.4 |
2.1 |
| Dough sheet yellowness (b*) at 2hFootnote 3 |
22.8 |
23.5 |
| Starch damage, % |
7.0 |
7.0 |
| Amylograph peak viscosity, BU |
411 |
360 |
Farinogram, 50 g bowl
| Quality parameterFootnote 2 |
2024 |
2023 |
| 74% extraction |
74% extraction |
| Absorption, % |
58.5 |
58.1 |
| Dough development time, minutes |
2.1 |
1.8 |
| Stability, minutes |
5.1 |
4.7 |
| Mixing tolerance index, BU |
44 |
42 |
Farinogram, 300 g bowlFootnote 4
| Quality parameterFootnote 2 |
2024 |
2023 |
| 74% extraction |
74% extraction |
| Absorption, % |
59.6 |
59.2 |
| Dough development time, minutes |
2.0 |
1.9 |
| Stability, minutes |
3.8 |
2.7 |
| Mixing tolerance index, BU |
45 |
51 |
Extensogram (135 minutes)
| Quality parameter |
2024 |
2023 |
| 74% extraction |
74% extraction |
| Maximum resistance, BU |
399 |
544 |
| Extensibility (length), cm |
18.6 |
18.5 |
| Area, cm2 |
97 |
133 |
Alveogram
| Quality parameterFootnote 2 |
2024 |
2023 |
| 74% extraction |
74% extraction |
| P (maximum over pressure), mm H2O |
80 |
102 |
| L (length), mm |
107 |
102 |
| P/L |
0.75 |
1.00 |
| W (deformation energy), 10-4 joules |
268 |
351 |
| Ie (elasticity index), % |
55.2 |
59.4 |
Baking (Canadian short process)
| Quality parameterFootnote 2 |
2024 |
2023 |
| 74% extraction |
74% extraction |
| Absorption, % |
63 |
62 |
| Mixing time, minutes |
4.9 |
5.8 |
| Mixing energy, Wh/kg |
8.9 |
13.0 |
| Loaf volume, cm3/100 g flour |
958 |
956 |
