Wheat, No.

1 Canada Western Red Spring

2019 2018
a
Quality Parameter Western Prairiesb Western Prairiesb
Wheatc
Test Weight, kg/hL 80.7 82.2
Weight Per 1000 Kernels, g 34.3 34.1
Protein Content, % 14.2 14.2
Protein Content, % (dry matter basis) 16.4 16.4
Ash Content, % 1.49 1.41
Falling Number, s 390 415
Particle Size Index, % 53 51
Milling Flour Yield - Bühler Laboratory Milld
Total Products Basis, % 74.9 74.9
0.50% Ash Basis, % 76.4 77.4
Flourc
Straight Grade Straight Grade
Extraction, % 74% 60% 74% 60%
74.9% 74.9%
Protein Content, % 13.8 13.5 13.1 13.6 13.5 13.2
Protein Loss, % 0.4 0.6 1.0 0.6 0.7 1.0
Wet Gluten Content, % 36.8 35.9 34.6 36.5 36.8 35.9
Gluten Index, % 96.4 96.1 96.1 94.2 92.6 90.5
Ash Content, % 0.47 0.45 0.41 0.45 0.42 0.40
Starch Damage, % 7.5 7.7 7.9 8.4 8.3 8.7
Amylograph Peak Viscosity, BU 505 520 575 640 645 680
Farinogramc
Absorption, % 65.7 65.5 64.9 65.9 65.7 65.4
Dough Development Time (DDT), min 6.75 6.25 7.00 7.00 7.25 6.75
Stability, min 8.5 9.0 12.5 9.5 11.0 14.0
Mixing Tolerance Index, (MTI) BU 25 30 20 25 20 10
c
Extensogram (135 minutes)
Maximum Resistance (Rmax), BU 454 487 577 528 544 587
Extensibility (Length), cm 21.4 20.9 20.0 21.9 20.7 20.6
Area, cm2 127 133 148 148 143 154
Alveogramc
P (height x 1.1), mm 124 131 135 131 134 141
L (length), mm 108 89 93 95 98 86
P/L 1.15 1.47 1.45 1.38 1.37 1.64
W, 10-4 J 469 431 462 454 477 455
Ie, % 63.3 63.2 63.8 64.1 64.5 63.5
a
Data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour.
b
Western Composite includes British Colombia, Alberta and western Saskatchewan (crop regions 5, 7-10) - see crop region map
c
Performed at CGC
d
Performed at Cigi