Quality Data

Ontario Wheat Technical Information

Quality Data for 2015 Harvest Survey Grade Composite Samples

Canadian Eastern Soft Red Winter Wheat

  Niagara Region Northwest Region Southwest Region 
Wheat
Test Weight, kg/hL 80.1 79.7 80.4
Weight Per 1000 Kernels, g 39.1 37.6 37.8
Protein Content, % 10.0 9.6 10.0
Protein Content (dmd), % 11.6 11.1 11.6
Ash Content, % 1.5 1.5 1.5
Alpha-Amylase Activity, units/g 4.0 4.5 3.5
Falling Number, s 350.0 370.0 380.0
Particle Size Index % 72.0 72.0 73.0
Milling Yield (0.50% Ash basis), % 77.0 77.1 76.4
Flour
Protein Content, % 8.8 8.4 8.8
Protein Loss on Milling, % 1.2 1.2 1.3
Amylograph Peak Viscosity, BU 400.0 440.0 425.0
Milling Yield (Clean Basis), % 76.0 76.1 75.9
Wet Gluten, % 23.3 23.2 24.3
Ash Content, % 0.5 0.5 0.5
Colour, CIELAB L* 91.8 91.9 91.9
a* 0.3 0.3 0.3
b* 9.4 9.3 9.3
Starch Damage (Megazyme), % 3.6 3.5 3.5
Alpha-Amylase Activity, units/g 2.0 1.5 1.5
SRC, water, % 56.0 58.0 57.0
SRC, lactic acid, 5%, % 97.0 96.0 93.0
SRC, lactic acid, % after 30 days
SRC, sucrose, % 97.0 99.0 96.0
SRC, sodium carbonate, % 77.0 79.0 77.0
Fairnogram
Absorption, % 52.6 52.3 52.7
Dough Development Time, min 1.5 1.3 1.5
Mixing Tolerance Index, BU 115.0 110.0 105.0
Stability, min 1.0 1.5 1.5
Alveogram
P (height x 1.1), mm 34.0 34.0 34.0
L, mm 75.0 99.0 94.0
P/L 0.5 0.3 0.4
W, 10^-4, J 63.0 70.0 69.0
Cookie Test
Sugar Snap, W, mm 82.8 82.5 82.0
Sugar Snap, Ratio (w/t) 9.3 9.1 9.2
Macro Wire-Cut, W, mm 79.1 79.0 79.4
Macro Wire Cut, Ratio (w/t) 8.0 7.7 7.8

Canadian Eastern Winter Wheat

  All Regions
Wheat
Test Weight, kg/hL 80.8
Weight Per 1000 Kernels, g 34.5
Protein Content, % 9.8
Protein Content (dmd), % 11.4
Ash Content, % 1.53
Alpha-Amylase Activity, units/g 6.5
Falling Number, s 330
Particle Size Index % 71
Milling Yield (0.50% Ash basis), % 76
Flour
Protein Content, % 8.8
Protein Loss on Milling, % 1.1
Amylograph Peak Viscosity, BU 370
Milling Yield (Clean Basis), % 76.5
Wet Gluten, % 23
Ash Content, % 0.51
Colour, CIELAB L* 91.9
a* 0.26
b* 10.87
Starch Damage (Megazyme), % 3.5
Alpha-Amylase Activity, units/g 2.5
SRC, water, % 55
SRC, lactic acid, 5%, % 83
SRC, lactic acid, % after 30 days
SRC, sucrose, % 94
SRC, sodium carbonate, % 75
Fairnogram
Absorption, % 51.7
Dough Development Time, min 1.25
Mixing Tolerance Index, BU 125
Stability, min 1.5
Alveogram
P (height x 1.1), mm 27
L, mm 79
P/L 0.34
W, 10^-4, J 46
Cookie Test
Sugar Snap, W, mm 82
Sugar Snap, Ratio (w/t) 9
Macro Wire-Cut, W, mm 78.9
Macro Wire Cut, Ratio (w/t) 8

Canadian Eastern Hard Red Winter

  All Regions
Wheat
Test Weight, kg/hL 80.5
Weight Per 1000 Kernels, g 40.3
Protein Content, % 10.6
Protein Content (dmd), % 12.2
Ash Content, % 1.5
Alpha-Amylase Activity, units/g 6.5
Falling Number, s 375
Particle Size Index % 58
Milling Yield (0.50% Ash basis), % 77.3
Flour
Protein Content, % 9.6
Protein Loss on Milling, % 1
Amylograph Peak Viscosity, BU 270
Milling Yield (Clean Basis), % 76.8
Wet Gluten, % 25.9
Ash Content, % 0.49
Colour, CIELAB L* 91.4
a* 0.43
b* 10.03
Starch Damage (Megazyme), % 7.8
Alpha-Amylase Activity, units/g 3.5
SRC, water, % 70
SRC, lactic acid, 5%, % 132
SRC, lactic acid, % after 30 days
SRC, sucrose, % 113
SRC, sodium carbonate, % 100
Fairnogram
Absorption, % 60.1
Dough Development Time, min 1.75
Mixing Tolerance Index, BU 50
Stability, min 3.5
Alveogram
P (height x 1.1), mm 87
L, mm 82
P/L 1.06
W, 10^-4, J 223
Extensogram
Absorption, standard, % 57.6
Length, standard, cm 17.3
Height at 5cm, standard, BU 228
Max Height, standard, BU 313
Area, standard, cm^2 74
Baking (Remix-to-peak baking test)
Absorption, % 57
Remix time, min 2.2
Peak Mixing Energy Dough (RAR), W-h/kg 3.1
Loaf Volume, cm^3 710
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