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Quality of 2013
Wheat Classes
CWRS CWRW CPSR CWAD
updated November 7, 2013

Looking Forward - Cigi Harvest Assessment 2013 | updated November 7, 2013 1

 NW - North West SW - South West NC - North Central SC - South Central Eastern

In order to generate the quality data in this bulletin, Cigi (Canadian International Grains Institute)
collaborated with the following grain companies; Cargill, CWB, Parrish & Heimbecker, Paterson Grain,
Richardson International and Viterra. Cigi received regional samples of the 2013 western Canadian
wheat crop corresponding to the five regions identified in the map above. From these regional
samples a regional composite was created. In regions where there were insufficient samples to create
a regional composite a prairie composite was created.

2 Looking Forward - Cigi Harvest Assessment 2013 | updated November 7, 2013

 Quality of 2013 Canada Western Red Spring (CWRS)

Region North West South West North Central South Central Eastern
Grade No. 1 No. 2 No. 1 No. 2 No. 1 No. 2 No. 1 No. 2 No. 1 No. 2
WHEAT (13.5% mb)
Test weight, kg/hL 83.0 82.4 83.2 82.4 84.0 82.3 83.2 81.4 84.4 82.6
Weight per 1000 kernels, g 38.3 40.9 38.3 39.6 38.0 34.6 35.0 38.0 35.2 35.0
Protein content , % 13.9 13.4 13.0 13.3 13.0 12.7 13.2 13.1 13.0 13.4
Protein content (dmb), % 16.1 15.5 15.1 15.4 15.0 14.7 15.3 15.1 15.0 15.5
Falling number, s 417 418 397 403 415 428 440 434 410 385
Moisture, % 12.1 12.9 11.4 11.7 12.7 12.9 13.1 13.2 13.1 13.0
Ash content, % 1.52 1.52 1.50 1.51 1.50 1.59 1.52 1.55 1.55 1.60
Particle size index, % 47 50 45 49 47 49 49 51 49 50
MILLING YIELD
Flour yield (total products basis), % 76.3 75.8 76.0 76.0 75.9 74.4 76.1 75.9 74.7 75.2
Flour yield (0.50% ash basis), % 78.6 77.5 79.0 79.0 77.8 76.2 77.1 77.0 76.4 76.2
FLOUR (14.0% mb)
Protein content , % 13.4 12.8 12.4 12.6 12.3 11.9 12.4 12.3 12.2 12.5
Protein loss on milling, % 0.5 0.6 0.7 0.8 0.7 0.8 0.8 0.8 0.8 0.9
Wet gluten, % 39.0 38.9 35.5 36.5 36.2 36.2 37.3 34.9 34.9 36.3
Ash content, % 0.45 0.47 0.42 0.44 0.46 0.46 0.48 0.48 0.46 0.48
Colour - L* 86.2 86.0 86.4 86.3 86.6 86.0 86.3 86.2 86.3 85.7
a* -0.59 -0.59 -0.86 -0.85 -0.87 -0.83 -0.76 -0.83 -0.67 -0.70
b* 13.2 12.7 14.0 13.8 13.5 13.6 14.0 14.0 13.5 13.6
Starch damage, UCD 21.1 21.4 21.8 21.1 22.5 22.1 21.7 21.6 20.8 20.5
Amylograph peak viscosity, BU 570 575 490 455 685 590 670 630 740 330
FARINOGRAM
Absorption, % 64.1 64.0 63.5 63.3 63.6 63.5 64.2 63.0 62.7 63.3
Dough development time, min 5.5 4.8 4.5 4.8 4.8 4.3 4.9 4.7 5.8 5.1
Stability, min 7.9 7.8 7.0 7.2 6.8 7.1 6.8 7.3 9.3 7.1
Mixing tolerance index, BU 33 27 30 28 31 32 31 29 34 31
ALVEOGRAM
P (height x 1.1), mm 80 90 90 79 84 89 93 90 90 79
L, mm 183 157 161 151 165 153 140 125 153 165
P/L 0.44 0.57 0.56 0.52 0.51 0.58 0.66 0.72 0.59 0.49
W (x 10E-4), J 369 376 375 322 363 348 359 335 401 338
EXTENSOGRAM (135 min)
Rmax, BU 324 323 372 349 321 330 323 324 405 318
R5, BU 204 200 231 221 200 214 197 214 250 204
E, mm 229 216 210 210 214 205 214 202 201 207
A, cm2 101 94 105 99 93 92 93 89 108 89
Rmax/E 1.4 1.5 1.8 1.7 1.5 1.6 1.5 1.6 2.0 1.5
TEST BAKING (NO TIME DOUGH)
Absorption, % 65.0 65.0 64.1 64.3 64.6 64.4 65.1 64.1 63.7 64.4
Mixing time, min 2.9 3.6 3.0 3.5 2.7 3.5 3.3 3.5 3.8 3.7
Power, W 171 159 139 153 138 140 148 144 148 146
Loaf volume, cc 883 832 892 882 861 857 882 871 890 888

For region information please refer to the 2013 Composite Regions map on page 2

Looking Forward - Cigi Harvest Assessment 2013 | updated November 7, 2013 3

 Quality of 2013 Canada Prairie Spring Red (CPSR)

Grade No. 2
WHEAT (13.5% mb)
Test weight, kg/hL 81.0
Weight per 1000 kernels, g 45.0
Protein content , % 12.7
Protein content (dmb), % 14.7
Falling number, s 418
Moisture, % 12.4
Ash content, % 1.47
Particle size index, % 51
MILLING YIELD
Flour yield (total products basis), % 76.5
Flour yield (0.50% ash basis), % 78.0
FLOUR (14.0% mb)
Protein content, % 12.0
Protein loss on milling, % 0.8
Wet gluten, % 32.5
Ash content, % 0.47
Colour - L* 86.0
a* -0.42
b* 12.3
Starch damage, UCD 21.1
Amylograph peak viscosity, BU 640
FARINOGRAM
Absorption, % 59.9
Dough development time, min 7.4
Stability, min 12.4
Mixing tolerance index, BU 25
ALVEOGRAM
P (height x 1.1), mm 79
L, mm 175
P/L 0.45
W (x 10E-4), J 408
EXTENSOGRAM (135 min)
Rmax, BU 658
R5, BU 388
E, mm 180
A, cm2 147
Rmax/E 3.6
TEST BAKING (NO TIME DOUGH)
Absorption, % 60.9
Mixing time, min 4.6
Power, W 157
Loaf volume, cc 867

For region information please refer to the 2013 Composite Regions map on page 2

4 Looking Forward - Cigi Harvest Assessment 2013 | updated November 7, 2013

 Quality of 2013 Canada Western Red Winter (CWRW)

Grade No. 2
WHEAT (13.5% mb)
Test weight, kg/hL 81.4
Weight per 1000 kernels, g 28.8
Protein content , % 12.1
Protein content (dmb), % 14.0
Falling number, s 428
Moisture, % 12.8
Ash content, % 1.50
Particle size index,% 57
MILLING YIELD
Flour yield (total products basis), % 74.6
Flour yield (0.50% ash basis), % 76.8
FLOUR (14.0% mb)
Protein content , % 11.1
Protein loss on milling, % 1.0
Wet gluten, % 29.3
Ash content, % 0.46
Colour - L* 85.5
a* -0.47
b* 12.6
Starch damage, UCD 19.7
Amylograph peak viscosity, BU 710
FARINOGRAM
Absorption, % 53.4
Dough development time, min 4.7
Stability, min 11.3
Mixing tolerance index, BU 25
ALVEOGRAM
P (height x 1.1), mm 45
L, mm 206
P/L 0.22
W (x 10E-4), J 258
EXTENSOGRAM (135 min)
Rmax, BU 486
R5, BU 284
E, mm 206
A, cm2 129
Rmax/E 2.4
TEST BAKING (NO TIME DOUGH)
Absorption, % 54.4
Mixing time, min 6.7
Power, W 137
Loaf Volume, cc 898

For region information please refer to the 2013 Composite Regions map on page 2

Looking Forward - Cigi Harvest Assessment 2013 | updated November 7, 2013 5

 Quality of 2013 Canada Western Amber Durum (CWAD)*

Grade No. 1 No. 2 No. 3

WHEAT (13.5% mb)
Test weight, kg/hL 83.0 82.6 81.8
Weight per 1000 kernels, g 46.0 44.2 41.8
Protein content , % 12.5 12.1 12.4
Protein content (dmb), % 14.4 14.0 14.3
Falling number, s 459 434 440
Moisture, % 11.9 11.7 11.5
Ash content, % 1.53 1.50 1.58
Particle size index,% 34 37 34
MILLING YIELD
Semolina yield, % 72.1 71.7 71.0
SEMOLINA (14.0% mb)
Protein content, % 11.5 11.0 11.4
Protein loss on milling, % 0.9 1.1 1.0
Wet gluten, % 30.6 28.9 30.2
Gluten index, % 58 70 58
Ash content, % 0.71 0.70 0.70
Colour (dry) - L* 85.3 85.5 85.7
a* -3.86 -3.94 -4.02
b* 30.2 30.0 29.9
Yellow pigment content, ppm 10.2 10.2 10.3
Speck count per 100 cm2 34 32 29
ALVEOGRAM
P, mm 65 73 58
L, mm 103 91 109
P/L 0.63 0.80 0.54
W (x 10E-4), J 183 194 113
GRANULATION
Over 30US (590mic), % 0.0 0.0 0.0
Over 40US (420mic), % 3.4 3.3 3.3
Over 60US (250mic), % 52.0 51.5 51.6
Over 80US (177mic), % 23.7 23.9 23.6
Over 100US (149mic), % 7.9 8.0 8.1
Thrus 100US % 13.0 13.2 13.5
SPAGHETTI
Colour - L* 70.4 71.1 71.1
a* 3.22 2.56 2.53
b* 62.0 62.5 63.2
Firmness (@ 9 min cooking time), g 639 621 603
Cooking loss, % 5.54 5.66 5.47
Cooked weight 3.14 3.14 3.20

* There have been changes to the methods used to evaluate CWAD spaghetti quality in 2013 versus 2012. Please refer to the
‘Wheat Quality Evaluation Methods’ section at the end of this document for descriptions.

For region information please refer to the 2013 Composite Regions map on page 2

6 Looking Forward - Cigi Harvest Assessment 2013 | updated November 7, 2013

Wheat Quality Evaluation Methods
All results are corrected to a 13.5% moisture basis (mb) for wheat and a 14.0% mb for flour or semolina
unless otherwise specified. AACCI Methods are from the American Association of Cereal Chemists Inter-
national: Approved Methods of Analysis, 11th Edition.

ALVEOGRAPH AACCI METHOD 54-30.02

Alveograph values are determined using AACCI Method 54-30.02 using the AlveoConsistograph. Light
mineral oil is used and all oil used is completely removed before subsequent samples are evaluated.
Samples are evaluated one week after milling. The following curve parameters are measured: P (height
x 1.1) is the resistance of the dough to deformation; L (length) is a measure of dough extensibility; P/L is
the curve configuration ratio; W is the amount of work required to inflate the dough into a bubble.

AMYLOGRAPH AACCI METHOD 22-10.01

Amylograph peak viscosity is determined using AACCI Method 22-10.01 with modifications. Flour (65 g,
14% mb) and distilled water (450 mL) are placed in a bowl, mixed with a whisk and then added to the
amylograph.

ASH AACCI METHOD 08-01.01
Ash content is determined using AACCI Method 08-01.01. Samples are weighed into previously dried
dishes (600oC, minimum of 1 h). The samples are then incinerated overnight in a muffle furnace (600oC).

BAKING – NO TIME DOUGH (NTD) INTERNAL METHOD

Testing baking of pan breads is done using a no-time dough method which is derived from AACCI
Method 10-10.03 with modifications. All ingredients are placed in the bowl of a water-jacketed National
Manufacturing Swanson pin mixer (20oC, 112 rpm) which is controlled with mixing software to measure
mixing time (min) and energy (W) input. The dough is mixed 10% past peak time and then placed in a
covered bowl and allowed to rest (10 min, room temperature). The dough is then scaled (165 g), rounded
by hand and allowed a second rest (10 min, room temperature). The dough is then sheeted, molded and
panned and allowed to proof (37oC, 85% RH) to height. Samples are then baked (190oC, 20 min). Loaf
volume is measured.

COLOUR – FLOUR INTERNAL METHOD

Assessment of flour colour is performed using the Minolta CR-310 colorimeter using a D65 illuminant
according to manufacturer’s instructions. A slurry of flour and water is made according to AACCI Method
14-30.01 with respect to flour weight, volume of water, mixing time and waiting time. Samples are evalu-
ated seven days after milling. The following parameters are measured: L* which is a measure of darkness
(0) to lightness (100); a* is a measure of greenness (-) to redness (+); b* is a measure of blueness (-) to
yellowness (+).

COLOUR – SEMOLINA INTERNAL METHOD

Assessment of semolina colour is performed using the Minolta CR-310 colorimeter using a D65 illumi-
nant according to manufacturer’s instructions. Semolina is placed in the granular material attachment
and colour is then measured. Samples are evaluated seven days after milling. The following parameters
are measured: L* which is a measure of darkness (0) to lightness (100); a* is a measure of greenness (-) to
redness (+); b* is a measure of blueness (-) to yellowness (+).

COLOUR – SPAGHETTI INTERNAL METHOD

Spaghetti strands are mounted on standard white cardboard (7.5 cm x 7.5 cm) using double sided tape
and the colour is measured using the Minolta CR-310 colorimeter with a D65 illuminant. The following
parameters are measured: L* is a measure of darkness (0) to lightness (100); a* is a measure of greenness
(-) to redness (+); b* is a measure of blueness (-) to yellowness (+).

Looking Forward - Cigi Harvest Assessment 2013 | updated November 7, 2013 7

 EXTENSOGRAPH AACCI METHOD 54-10.01
Extensographs are performed using the Extensograph-E according to AACCI Method 54-10.01 with the
exception that the dough test pieces are not stretched 90 min but only re-formed. Results are reported
for the stretches completed at 45 and 135 min. The Extensograph-E is calibrated so that a 100 g load
is equivalent to 80 BU. Samples are tested two weeks after milling. The following curve parameters are
measured: Rmax is the maximum height (maximum resistance) of the curve; R5 is the height of the curve
(or resistance) at 5 cm extension; E is a measure of the extensibility in mm; A is the area under the curve
in cm2.

FALLING NUMBER (FN) AACCI METHOD 56-81.03

FN is determined according to AACCI Method 56-81.03 using the FN1900 with a Shakematic. For evalua-
tion of wheat FN, a sample of wheat (minimum of 250 g) is ground using the FN3100 laboratory mill.

FARINOGRAPH AACCI METHOD 54-21.02

Farinographs are performed using the Farinograph-E according to AACCI Method 54-21.02 using the
constant flour weight procedure with either the large (300 g) or small (50 g) bowl. Flour is tested one
week after milling. The following parameters are measured from the curve: dough development time
(DDT) which is time for the dough to reach maximum consistency (peak); stability which is the time that
the top portion of the curve is above the 500 BU line; mixing tolerance index (MTI) which is the drop in
BU of the top of the curve at DDT to the top of the curve 5 min after DDT.

FLOUR YIELD – LAB MILLING INTERNAL METHOD

Wheat is cleaned using a dockage tester with standard screens and then tempered overnight based on
wheat class; hard wheats (i.e. CWRS 16.5% moisture) and medium hard wheats (i.e. CPSR, CWRW 16.0%
moisture). Wheat is milled using a Bühler laboratory flour mill (MLU-202) using preset feed rate and roll
gap settings for each wheat class. After milling, the bran and shorts fractions are put through a Bühler
impact finisher (MLU-302) and any additional flour released is added to the original flour and used for
calculation of the final extraction.

GLUTEN CONTENT & GLUTEN INDEX (GI) AACCI METHOD 38-12.02

Wet gluten content and GI values are determined according to AACCI Method 38-12.02. The single-stage
washing procedure is used for flour while the two-stage washing procedure is used for semolina and/or
ground wheat.

GRANULATION AACCI METHOD 66-20.01

Semolina granulation is determined according to AACCI Method 66-20.01 using a Ro-tap sieve shaker.

MOISTURE CONTENT – FLOUR/SEMOLINA AACCI METHOD 44-15.02

Flour/semolina moisture content is determined using AACCI Method 44-15.02, single stage procedure
(1 h, 130oC).

MOISTURE CONTENT – WHEAT AACCI METHOD 44-11.01

The moisture content of whole kernel wheat is determined using AACCI Method 44-11.01 using the
Perten AM5200-A.

PARTICLE SIZE INDEX (PSI) AACCI METHOD 55-30.01

Wheat kernel hardness is assessed by determining the PSI using AACCI Method 55-30.01 with modifica-
tions. Wheat, with moisture content between 11.0-13.0%, is ground using a Udy Cyclone grinder (1.0
mm screen) and a feed rate regulator (52 rpm).

8 Looking Forward - Cigi Harvest Assessment 2013 | updated November 7, 2013

PROTEIN CONTENT WILLIAMS ET AL. 1998
Protein content (N x 5.7) is measured using a combustion nitrogran analysis (CNA) method according to
Williams et al. (Protein testing methods. In, Wheat Protein, Production and Marketing. Proceedings of the
Wheat Protein Symposium. Saskatoon, SK. University of Saskatchewan Press. March 9-10, 1998. pp. 37-
47). The LECO FP-528 is used and drift corrections are done using EDTA which has been dried overnight
(103oC).

SEMOLINA YIELD – LAB MILLING INTERNAL METHOD

Wheat is cleaned using a dockage tester with standard screens and then tempered overnight (16.5%
moisture). Wheat is milled using a Bühler laboratory durum mill (MLU-202) using a preset feed rate and
roll gap settings to obtained semolina and finer granulation material. After milling, the semolina is
purified using a laboratory purifier and combined with the finer granulation material to produce the final
semolina yield.

SPAGHETTI COOKED WEIGHT INTERNAL METHOD

Spaghetti (30 g) is cooked in boiling water (300 mL) to its cooking time (CT) which is defined as the time
when the centre core of the spaghetti just disappears when pressed between two Plexiglas plates. After
the CT is reached the spaghetti is drained and weighed. The cooked weight is calculated as a percentage
of the initial spaghetti weight.

SPAGHETTI COOKING LOSS INTERNAL METHOD

Spaghetti (30 g) is cooked in boiling water (300 mL) to its cooking time (CT) which is defined as the time
when the centre core of the spaghetti just disappears when pressed between two Plexiglas plates.
After the CT is reached the spaghetti is drained and the cooking water is retained. The cooking water is
evaporated (130oC, 24 h) and the remaining residue is weighed and expressed as a percentage of the
initial spaghetti.

SPAGHETTI FIRMNESS INTERNAL METHOD

Spaghetti (12 strands, 5 cm length) is cooked in boiling water (250 mL) for 9 minutes. After cooking the
spaghetti is drained and placed on a fine sieve. Firmness is the amount of force required to cut through
five strands and is measured using a Ta.HD Texture Analyzer with a pasta firmness blade (TA-47). The
average of four firmness measurements are reported for each sample (two measurements for each set of
5 strands).

SPAGHETTI PROCESSING INTERNAL METHOD

A Namad laboratory extruder with a Teflon die (1.80 mm diameter) is used process spaghetti and a Büh-
ler batch dryer (85oC) is used.

STARCH DAMAGE AACCI METHOD 76-33.01

Starch damage is measured using the SDmatic according to AACCI Method 76-33.01.

YELLOW PIGMENT CONTENT AACCI METHOD 14-50.01

The yellow pigment content of semolina is measured according to AACCI Method 14-50.01.

Looking Forward - Cigi Harvest Assessment 2013 | updated November 7, 2013 9

 Cigi works on behalf of farmers and industry to provide
customers with technical expertise, support and customized
training to optimize the use of Canadian field crops in a wide
range of processes and products. Cigi is funded by farmers,
the Government of Canada (AAFC) and industry partners.

For more information on western Canadian wheat, please

contact:

Esey Assefaw Ashok Sarkar

Head, Asian Products
Cigi (Canadian International and Extrusion Technology
T: 204.983.2173
Grains Institute)
E: eassefaw@cigi.ca
Head, Milling Technology
T: 204.983.5550
E: asarkar@cigi.ca

www.cigi.ca Elaine Sopiwnyk Yvonne Supeene

Director, Science Head, Baking Technology
and Innovation T: 204.984.1918
T: 204.983.2163 E: ysupeene@cigi.ca
E: esopiwnyk@cigi.ca

© Canadian International Grains Institute. Cigi

and the Cigi logo are registered trademarks of
the Canadian International Grains Institute.

Reproduction or redistribution of this content

without prior written consent from Cigi is
strictly prohibited.

10 Looking Forward - Cigi Harvest Assessment 2013 | updated November 7, 2013