Canadian Wheat Quality Crop CWRS and CWAD
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1 Wheat from Western Canada QUALITY PLUS Canadian Wheat Quality Crop CWRS and CWAD Grain Research Laboratory Canadian New Crop Missions Wheat from Western Canada QUALITY PLUS
2 CWRS Protein Content: 1927 to 2014 Protein content, % (N x 5.7) year mean 13.6% Year 2
3 2014 CWRS: wheat protein distribuoon % < 12% % % % >15% Protein Band
4 2014 CWRS: Western and Eastern Prairies Western Prairies Eastern Prairies 4 No overall prairie composites
5 2014 CWRS: composites by grade and protein Grade Western Prairies Eastern Prairies No. 1 CWRS (N/A) No. 2 CWRS No. 3 CWRS No protein segregapon No protein segregapon 5
6 2014 CWRS Composites: Laboratory Milling Buhler laboratory mill Replaces Allis- Chalmers Standardized extracoon rates Allows direct comparison Controlled straight grade at 74% For all composites Patent at 60% No.1 & 2 CWRS 13.5 only 2013 Composites Re- milled with Buhler for comparison 6
7 No. 1 & 2 CWRS 13.5 Western Prairies 7
8 No. 1 & 2 CWRS 13.5 Western Prairies Wheat AnalyOcal Results Wheat Tests No. 1 No. 2 No. 1 No. 2 Test weight, kg/hl Kernel wt, g Protein, % Ash, % Falling Number, s DON, ppm <
9 No. 1 & 2 CWRS 13.5 Western Prairies Milling Yields Buhler Lab Mill Flour Yield No. 1 No. 2 No. 1 No. 2 Clean wheat basis, % % ash basis, %
10 Flour Tests No. 1 & 2 CWRS 13.5 Western Prairies Flour analysis 74% No. 1 No. 2 No. 1 No. 2 Protein, % Wet Gluten, % Ash, % Starch damage, % Amylograph peak viscosity, BU
11 No. 1 & 2 CWRS 13.5 Western Prairies Flour analysis 60% Flour Tests No. 1 No. 2 No. 1 No. 2 Protein, % Wet Gluten, % Ash, % Starch damage, % Amylograph peak viscosity, BU
12 No. 1 & 2 CWRS 13.5 Western Prairies Farinograph 74% Farinograph No. 1 No. 2 No. 1 No. 2 Absorption, % Development time, min MTI, BU Stability, min
13 No. 1 & 2 CWRS 13.5 Western Prairies Farinograph 74% No. 1 No
14 No. 1 & 2 CWRS 13.5 Western Prairies Farinograph 60% Farinograph No. 1 No. 2 No. 1 No. 2 Absorption, % Development time, min MTI, BU Stability, min
15 No. 1 & 2 CWRS 13.5 Western Prairies Farinograph 60% No. 1 No
16 No. 1 & 2 CWRS 13.5 Western Prairies Extensograph 74% Extensograph Maximum Resistance, BU No. 1 No. 2 No. 1 No Extensibility, cm Area, cm
17 No. 1 No. 1 & 2 CWRS 13.5 Western Prairies Extensograph 74% No
18 No. 1 & 2 CWRS 13.5 Western Prairies Extensograph 60% Extensograph Maximum Resistance, BU No. 1 No. 2 No. 1 No Extensibility, cm Area, cm
19 No. 1 No. 1 & 2 CWRS 13.5 Western Prairies Extensograph 60% No
20 No. 1 & 2 CWRS 13.5 Western Prairies CSP Baking Quality 74% CSP Baking No. 1 No. 2 No. 1 No. 2 Absorption, % Mixing time, min Mixing energy, Whr/kg Loaf volume, cm
21 No. 1 & 2 CWRS 13.5 Western Prairies CSP Baking Quality 74% No.1 CWRS 13.5 Bake AbsorpPon 69% Mixing Time 5.0 min Mixing Energy 12.7 W- h/kg No.2 CWRS 13.5 Bake AbsorpPon 67% Mixing Time 4.6 min Mixing Energy 11.6 W- h/kg 995 cc 1010 cc 21
22 No. 1 & 2 CWRS 13.5 Western Prairies CSP Baking Quality 60% CSP Baking No. 1 No. 2 No. 1 No. 2 Absorption, % Mixing time, min Mixing energy, Whr/kg Loaf volume, cm
23 No. 1 & 2 CWRS 13.5 Western Prairies CSP Baking Quality 60% No.1 CWRS 13.5 Bake AbsorpPon 68% Mixing Time 5.0 min Mixing Energy 13.1 W- h/kg No.2 CWRS 13.5 Bake AbsorpPon 67% Mixing Time 5.1 min Mixing Energy 13.9 W- h/kg 1025 cc 1030 cc
24 No. 1 & 2 CWRS 13.5 Western Prairies S&D Baking Quality 60% CSP Baking No. 1 No. 2 No. 1 No. 2 Absorption, % Mixing time, min Mixing energy, Whr/kg Loaf volume, cm
25 No. 1 & 2 CWRS 13.5 Western Prairies S&D Baking Quality 60% No.1 CWRS 13.5 Bake AbsorpPon 64% Mixing Time 3.8 min Mixing Energy 8.0 W- h/kg No.2 CWRS 13.5 Bake AbsorpPon 63% Mixing Time 3.9 min Mixing Energy 8.3 W- h/kg 1070 cc 1045 cc
26 No. 1 & 2 CWRS 13.5 Eastern Prairies 26
27 No. 1 & 2 CWRS 13.5 Eastern Prairies Wheat AnalyOcal Results Wheat Tests No. 1 No. 2 No. 1 No. 2 Test weight, kg/hl Kernel wt, g Protein, % Ash, % Falling Number, s DON, ppm
28 No. 1 & 2 CWRS 13.5 Eastern Prairies Milling Yields Buhler Lab Mill Flour Yield No. 1 No. 2 No. 1 No. 2 Clean wheat basis, % % ash basis, %
29 Flour Tests No. 1 & 2 CWRS 13.5 Eastern Prairies Flour analysis 74% No. 1 No. 2 No. 1 No. 2 Protein, % Wet Gluten, % Ash, % Starch damage, % Amylograph peak viscosity, BU
30 No. 1 & 2 CWRS 13.5 Eastern Prairies Flour analysis 60% Flour Tests No. 1 No. 2 No. 1 No. 2 Protein, % Wet Gluten, % Ash, % Starch damage, % Amylograph peak viscosity, BU
31 No. 1 & 2 CWRS 13.5 Eastern Prairies Farinograph 74% Farinograph No. 1 No. 2 No. 1 No. 2 Absorption, % Development time, min MTI, BU Stability, min
32 No. 1 & 2 CWRS 13.5 Eastern Prairies Farinograph 74% No. 1 No
33 No. 1 & 2 CWRS 13.5 Eastern Prairies Farinograph 60% Farinograph No. 1 No. 2 No. 1 No. 2 Absorption, % Development time, min MTI, BU Stability, min
34 No. 1 & 2 CWRS 13.5 Eastern Prairies Farinograph 60% No. 1 No
35 No. 1 & 2 CWRS 13.5 Eastern Prairies Extensograph 74% Extensograph Maximum Resistance, BU No. 1 No. 2 No. 1 No Extensibility, cm Area, cm
36 No. 1 No. 1 & 2 CWRS 13.5 Eastern Prairies Extensograph 74% No
37 No. 1 & 2 CWRS 13.5 Eastern Prairies Extensograph 60% Extensograph Maximum Resistance, BU No. 1 No. 2 No. 1 No Extensibility, cm Area, cm
38 No. 1 No. 1 & 2 CWRS 13.5 Eastern Prairies Extensograph 60% No
39 No. 1 & 2 CWRS 13.5 Eastern Prairies CSP Baking Quality 74% CSP Baking No. 1 No. 2 No. 1 No. 2 Absorption, % Mixing time, min Mixing energy, Whr/kg Loaf volume, cm
40 No. 1 & 2 CWRS 13.5 Eastern Prairies CSP Baking Quality 74% No.1 CWRS 13.5 Bake AbsorpPon 69% Mixing Time 4.8 min Mixing Energy 11.5 W- h/kg No.2 CWRS 13.5 Bake AbsorpPon 67% Mixing Time 4.7 min Mixing Energy 11.7 W- h/kg 985 cc 1010 cc
41 No. 1 & 2 CWRS 13.5 Eastern Prairies CSP Baking Quality 60% CSP Baking No. 1 No. 2 No. 1 No. 2 Absorption, % Mixing time, min Mixing energy, Whr/kg Loaf volume, cm
42 No. 1 & 2 CWRS 13.5 Eastern Prairies CSP Baking Quality 60% No.1 CWRS 13.5 Bake AbsorpPon 68% Mixing Time 4.8 min Mixing Energy 12.7 W- h/kg No.2 CWRS 13.5 Bake AbsorpPon 67% Mixing Time 5.3 min Mixing Energy 14.5 W- h/kg 1010 cc 1000 cc
43 No. 1 & 2 CWRS 13.5 Eastern Prairies S&D Baking Quality 60% CSP Baking No. 1 No. 2 No. 1 No. 2 Absorption, % Mixing time, min Mixing energy, Whr/kg Loaf volume, cm
44 No. 1 & 2 CWRS 13.5 Eastern Prairies S&D Baking Quality 60% No.1 CWRS 13.5 Bake AbsorpPon 64% Mixing Time 4.0 min Mixing Energy 8.2 W- h/kg No.2 CWRS 13.5 Bake AbsorpPon 63% Mixing Time 4.1 min Mixing Energy 8.1 W- h/kg 990 cc 990 cc 44
45 No. 1 & 2 CWRS 12.5 Western and Eastern Prairies 45
46 No. 1 & 2 CWRS 12.5 Western & Eastern Prairies Wheat AnalyOcal Results Wheat Tests Western Eastern Prairie Composite No. 1 No.2 No. 2 No. 1 No. 2 Test weight, kg/hl Kernel wt, g Protein, % Ash, % Falling Number, s DON, ppm <
47 No. 1 & 2 CWRS 12.5 Western & Eastern Prairies Milling Yields Buhler Lab Mill Flour Yield Western Eastern Prairie Composite No. 1 No.2 No. 2 No. 1 No. 2 Clean wheat basis, % % ash basis, %
48 No. 1 & 2 CWRS 12.5 Western & Eastern Prairies Flour analysis 74% Flour Tests Western Eastern Prairie Composite No. 1 No.2 No. 2 No. 1 No. 2 Protein, % Wet Gluten, % Ash, % Starch damage, % Amylograph peak viscosity, BU
49 No. 1 & 2 CWRS 12.5 Western & Eastern Prairies Farinograph 74% Farinograph Western Eastern Prairie Composite No. 1 No.2 No. 2 No. 1 No. 2 Absorption, % Development time, min MTI, BU Stability, min
50 No. 1 & 2 CWRS 12.5 Western Prairies Farinograph 74% No. 1 No
51 No. 2 CWRS 12.5 Eastern Prairies Farinograph 74% No
52 No. 1 & 2 CWRS 12.5 Western & Eastern Prairies Extensograph 74% Extensograph Maximum Resistance, BU Western Eastern Prairie Composite No. 1 No.2 No. 2 No. 1 No Extensibility, cm Area, cm
53 No. 1 No. 1 & 2 CWRS 12.5 Western Prairies Extensograph 74% No
54 No. 2 CWRS 12.5 Eastern Prairies Extensograph 74% No
55 No. 1 & 2 CWRS 12.5 Western & Eastern Prairies CSP Baking Quality 74% CSP Baking Western Eastern Prairie Composite No. 1 No.2 No. 2 No. 1 No. 2 Absorption, % Mixing time, min Mixing energy, Whr/ kg Loaf volume, cm
56 No. 1 & 2 CWRS 12.5 Western Prairies CSP Baking Quality 74% No.1 CWRS 12.5 Bake AbsorpPon 68% Mixing Time 5.0 min Mixing Energy 12.2 W- h/kg No. 2 CWRS 12.5 Bake AbsorpPon 66% Mixing Time 4.8 min Mixing Energy 11.9 W- h/kg 995 cc 1010 cc 56
57 No. 2 CWRS 12.5 Eastern Prairies CSP Baking Quality 74% Bake AbsorpPon 67% Mixing Time 5.4 min Mixing Energy 14.3 W- h/kg 1000 cc 57
58 No. 3 CWRS Western & Eastern Prairies 58
59 No. 3 CWRS Western & Eastern Prairies Wheat AnalyOcal Results Wheat Tests Western Eastern Overall Test weight, kg/hl Kernel wt, g Protein, % Ash, % Falling Number, s DON, ppm
60 No. 3 CWRS Western & Eastern Prairies Milling Yields Buhler Lab Mill Flour Yield Western Eastern Overall Clean wheat basis, % % ash basis, %
61 No. 3 CWRS Western & Eastern Prairies Flour analysis 74% Flour Tests Western Eastern Overall Protein, % Wet Gluten, % Ash, % Starch damage, % Amylograph peak viscosity, BU
62 No. 3 CWRS Western & Eastern Prairies Farinograph 74% Farinograph Western Eastern Overall Absorption, % Development time, min MTI, BU Stability, min
63 No. 3 CWRS Western & Eastern Prairies Farinograph 74% Western Eastern
64 No. 3 CWRS Western & Eastern Prairies Extensograph 74% Extensograph Maximum Resistance, BU Western Eastern Overall Extensibility, cm Area, cm
65 No. 3 CWRS Western & Eastern Prairies Extensograph 74% Western Eastern
66 No. 3 CWRS Western & Eastern Prairies CSP Baking Quality 74% CSP Baking Western Eastern Overall Absorption, % Mixing time, min Mixing energy, Whr/kg Loaf volume, cm
67 No. 3 CWRS Western & Eastern Prairies CSP Baking Quality 74% Western Prairies Bake AbsorpPon 67% Mixing Time 4.5 min Mixing Energy 11.4 W- h/kg Eastern Prairies Bake AbsorpPon 67% Mixing Time 4.9 min Mixing Energy 13.2 W- h/kg 1010 cc 1000 cc 67
68 Quality of 2014 CWRS - Summary Dough Strength Significantly stronger for all composites from Western Prairies Slightly stronger for most composites from Eastern Prairies Lower water absorppon (~ %), but normal Soundness Slightly lower Falling Number and Amylo. peak viscosity Milling performance Similar to 2013, no significant differences among grades Baking quality Longer mixing Pme, higher energy input for most composites Lower water absorppon Similar loaf volume 68
69 CWRS Main VarieOes Grown in 2014 Overall AB SK MB CARBERRY HARVEST STETTLER CDC UTMOST LILLIAN CDC GO CDC STANLEY UNITY SHAW GLENN Based on informapon provided by provincial crop insurance 69
70 Dough Strength of Major CWRS VarieOes - Results of Coop trials VarieOes Coop Trials Stability, min Stability of Checks Harvest (à â ) Lillian (â ) Unity (â ) Kane (â ) Central bread Western Bread Central Bread Central Bread Roblin 9.5 AC Barrie 6.5 Neepawa 17.0 Laura 11.5 AC Barrie 8.5 Katepwa 16.5 CDC Teal 13.5 AC Barrie 9.0 Katepwa 16.5 CDC Teal 10.5 AC Barrie 8.0 Katepwa 70
71 Dough Strength of Major CWRS VarieOes VarieOes Coop Trials Stability, min Stability of Checks Carberry (à á ) Steiler (á ) CDC Utmost (á ) CDC Stanley (à ) CDC Go (à ) Glenn (â ) Western Bread Western Bread Western Bread Western Bread Western Bread Central Bread Laura 17.0 AC Barrie 11.0 Katepwa 24.0 Laura 15.0 AC Barrie 10.0 Katepwa 23.0 Laura 16.5 AC Barrie 10.5 Katepwa 23.0 Laura 16.5 AC Barrie 10.5 Katepwa 17.0 Laura 11.0 AC Barrie 8.5 Katepwa 24.0 CDC Teal Katepwa 71
72 Wheat Quality Assurance by the CGC Variety DesignaOon lists CGC maintains class designaoon lists under the CGA Eligible registered variepes have to be proven to conform to the quality model established for the class Line RecommendaOon PRCWRT Variety RegistraOon CFIA Class DesignaOon CGC Agrono my Diseas e Quality Vote of Quality EvaluaOon Team is the key for class eligibility 72
73 No. 1 & 2 CPSR 73
74 No. 1 & 2 CPSR Wheat AnalyOcal Results Wheat Tests 2014 No. 1 No. 2 Test weight, kg/hl Kernel wt, g Protein, % Ash, % Falling Number, s DON, ppm 0.11 <
75 No. 1 & 2 CPSR Milling Yields Buhler Lab Mill Flour Yield 2014 No. 1 No. 2 Clean wheat basis, % % ash basis, %
76 Flour Tests No. 1 & 2 CPSR Flour analysis 74% 2014 No. 1 No. 2 Protein, % Wet Gluten, % Ash, % Starch damage, % Amylograph peak viscosity, BU
77 No. 1 & 2 CPSR Farinograph 74% Farinograph 2014 No. 1 No. 2 Absorption, % Development time, min MTI, BU Stability, min
78 No. 1 & 2 CPSR Farinograph 74% No. 1 No. 2 78
79 No. 1 & 2 CPSR Extensograph 74% Extensograph Maximum Resistance, BU 2014 No. 1 No Extensibility, cm Area, cm
80 No. 1 & 2 CPSR Extensograph 74% No. 1 No. 2 80
81 No. 1 & 2 CPSR CSP Baking Quality 74% CSP Baking 2014 No. 1 No. 2 Absorption, % Mixing time, min Mixing energy, Whr/kg Loaf volume, cm
82 No. 1 & 2 CPSR CSP Baking Quality 74% No.1 CPSR Bake AbsorpPon 65% Mixing Time 5.5 min Mixing Energy 13.8 W- h/kg No. 2 CPSR Bake AbsorpPon 64% Mixing Time 5.7 min Mixing Energy 15.3 W- h/kg 920 cc 900 cc
83 No. 2, 3, and 4 CWAD 83
84 Protein Content: CWAD by Grade and Year Grade Mean No. 1 CWAD N/A No. 2 CWAD No. 3 CWAD No. 4 CWAD All milling grades
85 CWAD Protein Content: 1963 to 2014 Protein content, % (N x 5.7) year mean 13.2% Year 85
86 CWAD Overall Composites No. 2 CWAD: 99 No. 3 CWAD: 348 No. 4 CWAD:
87 CWAD Wheat CharacterisOcs Quality Parameter No. 2 No. 3 No Test weight, kg/hl Kernel weight, g Vitreous kernels, % DON, ppm < 0.05 < Cadmium, ppb
88 CWAD Wheat analyocal results Quality Parameter No. 2 No. 3 No Protein, % Ash, % Falling number, sec
89 CWAD Milling Quality Quality Parameters No. 2 No. 3 No Total milling yield, % Semolina yield, % Speck count, /50cm 2 Total Dark Large
90 CWAD Semolina Protein Content and Gluten Strength Quality Parameter No. 2 No. 3 No Protein, % Wet gluten, % Gluten Index, % Alveogram P, (ht x 1.1), mm L, mm W, J x
91 CWAD Semolina Ash & Colour Quality Parameter No. 2 No. 3 No Semolina ash, % Yellowness, b* Yellow pigment, ppm
92 CWAD Spaghek Colour dried at 85 o C Quality parameter No. 2 No. 3 No Spaghetti colour Brightness, L* Redness, a* Yellowness, b*
93 CWAD Spaghek Texture Quality parameter No. 2 No. 3 No Cutting force, g peak Strand diameter (mm) Dry Cooked
94 Effects of Sprout Damage on Spaghek Appearance No. 1 CWAD 85:1 5 75:2 5 50:5 0 No. 5 CWAD FN: 479 FN: 204 FN: 152 FN: 101 FN: 68 Fu et al., 2014, Can. J. Plant Sci. 94:1-9.
95 Sprout Damage In absence of severe weathering As long as FN > sec., sprout damage has liile influence on durum wheat milling performance and pasta processing quality With FN sec., the effect of sprout damage was mainly limited to semolina speck count and pasta colour Associated with more redness (increased reducing sugar levels lead to more Maillard reacpon for HT or UHT drying) 95
96 Quality of 2014 CWAD - Summary Lower kernel weight and test weight Lower Falling Number for No. 3 & No. 4 Lower semolina yield (~ 1.5%) Slightly higher ash content Higher protein content (~ 1.0%) Stronger gluten Similar spaghel yellowness, but slightly less bright Firmer texture for cooked spaghel 96
97 CWAD Main VarieOes Grown in 2014 Varieties Strongfield â CDC Verona à Brigade á 17 5 Transcend á
98 Quality CharacterisOcs of New VarieOes CDC Verona ProperOes CDC Verona Strongfield AC Avonlea Wheat protein, % semo. yield, % Semolina ash, % pigment, ppm Pasta Colour b* (90 o C) a* (90 o C) Gluten strength gluten index, % W, ergs P/L Source: durum wheat cooperative test 98
99 Quality CharacterisOcs of New VarieOes Brigade ProperOes Brigade Strongfield AC Avonlea Wheat protein, % semo. yield, % Semolina ash, % pigment, ppm Pasta Colour b* (90 o C) a* (90 o C) Gluten strength gluten index, % W, ergs P/L Source: durum wheat cooperative test 99
100 Quality CharacterisOcs of New VarieOes Transcend ProperOes Transcend Strongfield AC Avonlea Wheat protein, % semo. yield, % Semolina ash, % pigment, ppm Pasta Colour b* (90 o C) a* (90 o C) Gluten strength gluten index, % W, ergs P/L Source: durum wheat cooperative test 100
101
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