Wheat from Western Canada QUALITY PLUS Canadian Wheat Quality - 2014 Crop CWRS and CWAD Grain Research Laboratory Canadian New Crop Missions Wheat from Western Canada QUALITY PLUS
CWRS Protein Content: 1927 to 2014 Protein content, % (N x 5.7) 16 15 14 13 12 88-year mean 13.6% 11 1925 1945 1965 1985 2005 Year 2
2014 CWRS: wheat protein distribuoon 40 35 30 2013 2014 % 25 20 15 10 5 0 3 < 12% 12-12.9% 13-13.9% 14-14.9% >15% Protein Band
2014 CWRS: Western and Eastern Prairies Western Prairies Eastern Prairies 4 No overall prairie composites
2014 CWRS: composites by grade and protein Grade Western Prairies Eastern Prairies No. 1 CWRS 13.5 12.5 13.5 12.5 (N/A) No. 2 CWRS 13.5 12.5 13.5 12.5 No. 3 CWRS No protein segregapon No protein segregapon 5
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
No. 1 & 2 CWRS 13.5 Western Prairies 7
No. 1 & 2 CWRS 13.5 Western Prairies Wheat AnalyOcal Results Wheat Tests 2014 2013 No. 1 No. 2 No. 1 No. 2 Test weight, kg/hl 82.4 79.5 83.2 81.8 1000 Kernel wt, g 36.0 34.0 36.8 34.9 Protein, % 13.8 13.7 13.7 13.7 Ash, % 1.42 1.57 1.58 1.62 Falling Number, s 380 410 435 435 DON, ppm <0.05 0.17 8
No. 1 & 2 CWRS 13.5 Western Prairies Milling Yields Buhler Lab Mill Flour Yield 2014 2013 No. 1 No. 2 No. 1 No. 2 Clean wheat basis, % 74.8 74.8 74.9 75.2 0.50% ash basis, % 79.3 77.8 77.9 78.7 9
Flour Tests No. 1 & 2 CWRS 13.5 Western Prairies Flour analysis 74% 2014 2013 No. 1 No. 2 No. 1 No. 2 Protein, % 13.1 13.1 13.0 12.9 Wet Gluten, % 36.5 35.6 37.3 36.9 Ash, % 0.41 0.44 0.44 0.43 Starch damage, % 7.6 6.9 8.0 7.7 Amylograph peak viscosity, BU 605 540 675 600 10
No. 1 & 2 CWRS 13.5 Western Prairies Flour analysis 60% Flour Tests 2014 2013 No. 1 No. 2 No. 1 No. 2 Protein, % 13.0 12.8 12.9 12.8 Wet Gluten, % 36.5 36.2 37.3 36.7 Ash, % 0.39 0.39 0.38 0.40 Starch damage, % 7.5 6.8 7.8 7.8 Amylograph peak viscosity, BU 665 575 700 635 11
No. 1 & 2 CWRS 13.5 Western Prairies Farinograph 74% Farinograph 2014 2013 No. 1 No. 2 No. 1 No. 2 Absorption, % 64.5 63.4 66.1 65.7 Development time, min 6.75 7.25 6.25 5.50 MTI, BU 20 25 35 25 Stability, min 11.5 10.5 7.0 8.0 12
No. 1 & 2 CWRS 13.5 Western Prairies Farinograph 74% No. 1 No. 2 2014 2013 13
No. 1 & 2 CWRS 13.5 Western Prairies Farinograph 60% Farinograph 2014 2013 No. 1 No. 2 No. 1 No. 2 Absorption, % 64.4 63.0 65.7 65.5 Development time, min 7.00 8.00 6.75 6.00 MTI, BU 15 25 20 20 Stability, min 18.0 17.0 13.0 11.0 14
No. 1 & 2 CWRS 13.5 Western Prairies Farinograph 60% No. 1 No. 2 2014 2013 15
No. 1 & 2 CWRS 13.5 Western Prairies Extensograph 74% Extensograph Maximum Resistance, BU 2014 2013 No. 1 No. 2 No. 1 No. 2 536 496 405 387 Extensibility, cm 22.0 21.3 21.8 22.0 Area, cm 3 148 136 115 110 16
No. 1 No. 1 & 2 CWRS 13.5 Western Prairies Extensograph 74% No. 2 17 2014 2013
No. 1 & 2 CWRS 13.5 Western Prairies Extensograph 60% Extensograph Maximum Resistance, BU 2014 2013 No. 1 No. 2 No. 1 No. 2 599 554 440 427 Extensibility, cm 21.7 22.2 21.9 21.6 Area, cm 3 161 155 124 118 18
No. 1 No. 1 & 2 CWRS 13.5 Western Prairies Extensograph 60% No. 2 2014 2013 19
No. 1 & 2 CWRS 13.5 Western Prairies CSP Baking Quality 74% CSP Baking 2014 2013 No. 1 No. 2 No. 1 No. 2 Absorption, % 69 67 70 70 Mixing time, min 5.0 4.6 4.0 4.1 Mixing energy, Whr/kg 12.7 11.6 10.1 11.1 Loaf volume, cm 3 995 1010 995 990 20
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
No. 1 & 2 CWRS 13.5 Western Prairies CSP Baking Quality 60% CSP Baking 2014 2013 No. 1 No. 2 No. 1 No. 2 Absorption, % 68 67 70 70 Mixing time, min 5.0 5.1 4.5 4.0 Mixing energy, Whr/kg 13.1 13.9 12.2 10.0 Loaf volume, cm 3 1025 1030 980 1050 22
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
No. 1 & 2 CWRS 13.5 Western Prairies S&D Baking Quality 60% CSP Baking 2014 2013 No. 1 No. 2 No. 1 No. 2 Absorption, % 64 63 66 65 Mixing time, min 3.8 3.9 3.4 3.0 Mixing energy, Whr/kg 8.0 8.3 6.5 5.5 Loaf volume, cm 3 1070 1045 1070 1015 24
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
No. 1 & 2 CWRS 13.5 Eastern Prairies 26
No. 1 & 2 CWRS 13.5 Eastern Prairies Wheat AnalyOcal Results Wheat Tests 2014 2013 No. 1 No. 2 No. 1 No. 2 Test weight, kg/hl 81.5 81.0 83.2 81.8 1000 Kernel wt, g 31.8 32.3 36.8 34.9 Protein, % 13.9 13.8 13.7 13.7 Ash, % 1.63 1.61 1.58 1.62 Falling Number, s 420 400 435 435 DON, ppm 0.09 0.34 27
No. 1 & 2 CWRS 13.5 Eastern Prairies Milling Yields Buhler Lab Mill Flour Yield 2014 2013 No. 1 No. 2 No. 1 No. 2 Clean wheat basis, % 75.4 74.3 74.9 75.2 0.50% ash basis, % 77.4 77.3 77.9 78.7 28
Flour Tests No. 1 & 2 CWRS 13.5 Eastern Prairies Flour analysis 74% 2014 2013 No. 1 No. 2 No. 1 No. 2 Protein, % 13.1 12.8 13.0 12.9 Wet Gluten, % 36.0 35.0 37.3 36.9 Ash, % 0.46 0.44 0.44 0.43 Starch damage, % 8.0 7.4 8.0 7.7 Amylograph peak viscosity, BU 730 555 675 600 29
No. 1 & 2 CWRS 13.5 Eastern Prairies Flour analysis 60% Flour Tests 2014 2013 No. 1 No. 2 No. 1 No. 2 Protein, % 12.9 12.6 12.9 12.8 Wet Gluten, % 36.2 34.4 37.3 36.7 Ash, % 0.41 0.41 0.38 0.40 Starch damage, % 7.8 7.3 7.8 7.8 Amylograph peak viscosity, BU 750 580 700 635 30
No. 1 & 2 CWRS 13.5 Eastern Prairies Farinograph 74% Farinograph 2014 2013 No. 1 No. 2 No. 1 No. 2 Absorption, % 64.5 63.4 66.1 65.7 Development time, min 5.50 6.50 6.25 5.50 MTI, BU 30 35 35 25 Stability, min 8.5 8.0 7.0 8.0 31
No. 1 & 2 CWRS 13.5 Eastern Prairies Farinograph 74% No. 1 No. 2 2014 2013 32
No. 1 & 2 CWRS 13.5 Eastern Prairies Farinograph 60% Farinograph 2014 2013 No. 1 No. 2 No. 1 No. 2 Absorption, % 63.9 62.7 65.7 65.5 Development time, min 5.50 6.75 6.75 6.00 MTI, BU 20 25 20 20 Stability, min 10.5 10.0 13.0 11.0 33
No. 1 & 2 CWRS 13.5 Eastern Prairies Farinograph 60% No. 1 No. 2 2014 2013 34
No. 1 & 2 CWRS 13.5 Eastern Prairies Extensograph 74% Extensograph Maximum Resistance, BU 2014 2013 No. 1 No. 2 No. 1 No. 2 396 422 405 387 Extensibility, cm 22.1 21.9 21.8 22.0 Area, cm 3 113 120 115 110 35
No. 1 No. 1 & 2 CWRS 13.5 Eastern Prairies Extensograph 74% No. 2 2014 2013 36
No. 1 & 2 CWRS 13.5 Eastern Prairies Extensograph 60% Extensograph Maximum Resistance, BU 2014 2013 No. 1 No. 2 No. 1 No. 2 457 510 440 427 Extensibility, cm 20.3 22.4 21.9 21.6 Area, cm 3 117 146 124 118 37
No. 1 No. 1 & 2 CWRS 13.5 Eastern Prairies Extensograph 60% No. 2 38 2014 2013
No. 1 & 2 CWRS 13.5 Eastern Prairies CSP Baking Quality 74% CSP Baking 2014 2013 No. 1 No. 2 No. 1 No. 2 Absorption, % 69 67 70 70 Mixing time, min 4.8 4.7 4.0 4.1 Mixing energy, Whr/kg 11.5 11.7 10.1 11.1 Loaf volume, cm 3 985 1010 995 990 39
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
No. 1 & 2 CWRS 13.5 Eastern Prairies CSP Baking Quality 60% CSP Baking 2014 2013 No. 1 No. 2 No. 1 No. 2 Absorption, % 68 67 70 70 Mixing time, min 4.8 5.3 4.5 4.0 Mixing energy, Whr/kg 12.7 14.5 12.2 10.0 Loaf volume, cm 3 1010 1000 980 1050 41
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
No. 1 & 2 CWRS 13.5 Eastern Prairies S&D Baking Quality 60% CSP Baking 2014 2013 No. 1 No. 2 No. 1 No. 2 Absorption, % 64 63 66 65 Mixing time, min 4.0 4.1 3.4 3.0 Mixing energy, Whr/kg 8.2 8.1 6.5 5.5 Loaf volume, cm 3 990 990 1070 1015 43
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
No. 1 & 2 CWRS 12.5 Western and Eastern Prairies 45
No. 1 & 2 CWRS 12.5 Western & Eastern Prairies Wheat AnalyOcal Results 2014 2013 Wheat Tests Western Eastern Prairie Composite No. 1 No.2 No. 2 No. 1 No. 2 Test weight, kg/hl 82.8 79.9 80.4 83.3 81.8 1000 Kernel wt, g 35.1 33.1 33.2 35.5 36.3 Protein, % 12.7 12.7 12.9 12.8 12.7 Ash, % 1.44 1.56 1.62 1.54 1.57 Falling Number, s 420 410 400 435 435 DON, ppm <0.05 0.10 0.20 46
No. 1 & 2 CWRS 12.5 Western & Eastern Prairies Milling Yields Buhler Lab Mill Flour Yield Western 2014 2013 Eastern Prairie Composite No. 1 No.2 No. 2 No. 1 No. 2 Clean wheat basis, % 75.1 75.3 75.0 75.0 74.8 0.50% ash basis, % 78.1 78.8 77.5 77.5 78.3 47
No. 1 & 2 CWRS 12.5 Western & Eastern Prairies Flour analysis 74% Flour Tests 2014 2013 Western Eastern Prairie Composite No. 1 No.2 No. 2 No. 1 No. 2 Protein, % 12.1 12.0 11.9 12.0 11.9 Wet Gluten, % 33.3 32.9 32.4 33.5 33.4 Ash, % 0.44 0.43 0.45 0.45 0.43 Starch damage, % 8.0 7.0 7.6 8.4 7.9 Amylograph peak viscosity, BU 680 570 460 710 600 48
No. 1 & 2 CWRS 12.5 Western & Eastern Prairies Farinograph 74% Farinograph 2014 2013 Western Eastern Prairie Composite No. 1 No.2 No. 2 No. 1 No. 2 Absorption, % 63.9 62.3 62.6 65.3 64.9 Development time, min 6.50 6.75 5.00 5.50 5.50 MTI, BU 30 30 30 35 30 Stability, min 10.0 10.0 8.0 9.0 8.0 49
No. 1 & 2 CWRS 12.5 Western Prairies Farinograph 74% No. 1 No. 2 2014 2013 50
No. 2 CWRS 12.5 Eastern Prairies Farinograph 74% No. 2 2014 2013 51
No. 1 & 2 CWRS 12.5 Western & Eastern Prairies Extensograph 74% Extensograph Maximum Resistance, BU Western 2014 2013 Eastern Prairie Composite No. 1 No.2 No. 2 No. 1 No. 2 559 519 393 445 367 Extensibility, cm 18.9 19.9 22.2 19.9 20.8 Area, cm 2 129 132 113 112 98 52
No. 1 No. 1 & 2 CWRS 12.5 Western Prairies Extensograph 74% No. 2 53 2014 2013
No. 2 CWRS 12.5 Eastern Prairies Extensograph 74% No. 2 2014 2013 54
No. 1 & 2 CWRS 12.5 Western & Eastern Prairies CSP Baking Quality 74% CSP Baking 2014 2013 Western Eastern Prairie Composite No. 1 No.2 No. 2 No. 1 No. 2 Absorption, % 68 66 67 69 69 Mixing time, min 5.0 4.8 5.4 4.0 4.1 Mixing energy, Whr/ kg 12.2 11.9 14.3 9.6 9.8 Loaf volume, cm 2 995 1010 1000 990 1015 55
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
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
No. 3 CWRS Western & Eastern Prairies 58
No. 3 CWRS Western & Eastern Prairies Wheat AnalyOcal Results Wheat Tests 2014 2013 Western Eastern Overall Test weight, kg/hl 78.4 79.7 81.1 1000 Kernel wt, g 33.2 33.1 35.7 Protein, % 13.6 13.6 13.4 Ash, % 1.57 1.59 1.60 Falling Number, s 395 390 405 DON, ppm 0.15 0.40 59
No. 3 CWRS Western & Eastern Prairies Milling Yields Buhler Lab Mill Flour Yield 2014 2013 Western Eastern Overall Clean wheat basis, % 75.0 74.6 74.8 0.50% ash basis, % 77.5 77.1 77.3 60
No. 3 CWRS Western & Eastern Prairies Flour analysis 74% Flour Tests 2014 2013 Western Eastern Overall Protein, % 12.8 12.6 12.5 Wet Gluten, % 34.8 33.9 35.6 Ash, % 0.45 0.45 0.45 Starch damage, % 7.0 7.7 7.6 Amylograph peak viscosity, BU 405 390 475 61
No. 3 CWRS Western & Eastern Prairies Farinograph 74% Farinograph 2014 2013 Western Eastern Overall Absorption, % 63.0 63.3 65.3 Development time, min 6.50 5.25 5.25 MTI, BU 30 35 30 Stability, min 8.5 7.5 7.5 62
No. 3 CWRS Western & Eastern Prairies Farinograph 74% Western Eastern 2013 2014 63
No. 3 CWRS Western & Eastern Prairies Extensograph 74% Extensograph Maximum Resistance, BU 2014 2013 Western Eastern Overall 464 399 323 Extensibility, cm 21.3 24.2 21.4 Area, cm 3 129 128 93 64
No. 3 CWRS Western & Eastern Prairies Extensograph 74% Western Eastern 2013 65 2014
No. 3 CWRS Western & Eastern Prairies CSP Baking Quality 74% CSP Baking 2014 2013 Western Eastern Overall Absorption, % 67 67 69 Mixing time, min 4.5 4.9 3.8 Mixing energy, Whr/kg 11.4 13.2 9.6 Loaf volume, cm 3 1010 1000 990 66
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
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 (~1.5 2.5%), 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
CWRS Main VarieOes Grown in 2014 Overall AB SK MB CARBERRY 11 3 7 35 HARVEST 11 14 6 15 STETTLER 9 24 1 - CDC UTMOST 8 3 14 2 LILLIAN 7 8 10 - CDC GO 7 16 1 2 CDC STANLEY 5 5 5 3 UNITY 4-9 - SHAW 4-8 - GLENN 4-3 12 Based on informapon provided by provincial crop insurance 69
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 ) 1998-2000 Central bread 2000-2002 Western Bread 2004-2006 Central Bread 2003-2005 Central Bread 7.5 11.0 8.5 8.5 17.0 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
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 ) 2006-2008 Western Bread 2005-2007 Western Bread 2006-2008 Western Bread 2006-2008 Western Bread 2000-2002 Western Bread 2006-2008 Central Bread 14.0 13.5 17.5 23.0 18.5 25.0 23.0 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 - - - - - - 12.0 Katepwa 71
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
No. 1 & 2 CPSR 73
No. 1 & 2 CPSR Wheat AnalyOcal Results Wheat Tests 2014 No. 1 No. 2 Test weight, kg/hl 81.2 78.7 1000 Kernel wt, g 42.5 38.7 Protein, % 12.1 11.8 Ash, % 1.41 1.47 Falling Number, s 380 380 DON, ppm 0.11 <0.05 74
No. 1 & 2 CPSR Milling Yields Buhler Lab Mill Flour Yield 2014 No. 1 No. 2 Clean wheat basis, % 75.2 76.0 0.50% ash basis, % 78.7 78.0 75
Flour Tests No. 1 & 2 CPSR Flour analysis 74% 2014 No. 1 No. 2 Protein, % 11.2 11.0 Wet Gluten, % 29.7 29.1 Ash, % 0.43 0.46 Starch damage, % 6.6 6.3 Amylograph peak viscosity, BU 725 515 76
No. 1 & 2 CPSR Farinograph 74% Farinograph 2014 No. 1 No. 2 Absorption, % 60.7 60.1 Development time, min 7.5 6.5 MTI, BU 30 35 Stability, min 10.0 7.5 77
No. 1 & 2 CPSR Farinograph 74% No. 1 No. 2 78
No. 1 & 2 CPSR Extensograph 74% Extensograph Maximum Resistance, BU 2014 No. 1 No. 2 647 500 Extensibility, cm 22.8 21.4 Area, cm 3 185 137 79
No. 1 & 2 CPSR Extensograph 74% No. 1 No. 2 80
No. 1 & 2 CPSR CSP Baking Quality 74% CSP Baking 2014 No. 1 No. 2 Absorption, % 65 64 Mixing time, min 5.5 5.7 Mixing energy, Whr/kg 13.8 15.3 Loaf volume, cm 3 920 900 81
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
No. 2, 3, and 4 CWAD 83
Protein Content: CWAD by Grade and Year Grade 2014 2013 Mean 2009-2013 No. 1 CWAD N/A 11.8 12.4 No. 2 CWAD 13.0 11.6 12.4 No. 3 CWAD 13.0 12.2 12.8 No. 4 CWAD 12.3 11.5 12.4 All milling grades 12.9 11.9 12.6 84
CWAD Protein Content: 1963 to 2014 Protein content, % (N x 5.7) 16 15 14 13 12 52-year mean 13.2% 11 1963 1973 1983 1993 2003 2013 Year 85
CWAD Overall Composites No. 2 CWAD: 99 No. 3 CWAD: 348 No. 4 CWAD: 224 100 86
CWAD Wheat CharacterisOcs Quality Parameter No. 2 No. 3 No. 4 2014 2013 2014 2013 2013 2012 Test weight, kg/hl 80.4 83.1 79.6 81.8 83.1 82.4 1000 Kernel weight, g 36.2 47.9 39.3 44.4 40.4 45.4 Vitreous kernels, % 85 79 60 78 52 36 DON, ppm < 0.05 <0.05 0.17 0.51 0.12 0.08 Cadmium, ppb 62 66 60 61 66 73 87
CWAD Wheat analyocal results Quality Parameter No. 2 No. 3 No. 4 2014 2013 2014 2013 2014 2013 Protein, % 12.9 11.4 12.9 12.0 12.3 11.5 Ash, % 1.55 1.53 1.60 1.59 1.56 1.57 Falling number, sec 550 455 260 440 180 385 88
CWAD Milling Quality Quality Parameters No. 2 No. 3 No. 4 2014 2013 2014 2013 2014 2013 Total milling yield, % 75.1 75.5 74.2 75.2 73.4 75.2 Semolina yield, % 66.0 67.4 64.9 66.3 63.5 65.5 Speck count, /50cm 2 Total 27 22 30 27 30 24 Dark 4 5 7 5 4 4 Large 11 10 13 14 14 14 89
CWAD Semolina Protein Content and Gluten Strength Quality Parameter No. 2 No. 3 No. 4 2014 2013 2014 2013 2014 2013 Protein, % 12.0 10.5 12.1 11.1 11.2 10.6 Wet gluten, % 29.8 26.6 30.2 28.3 28.8 27.8 Gluten Index, % 87 69 85 62 82 68 Alveogram P, (ht x 1.1), mm 71 67 70 65 63 58 L, mm 96 79 86 81 88 87 W, J x 10-4 206 159 192 157 172 149 90
CWAD Semolina Ash & Colour Quality Parameter No. 2 No. 3 No. 4 2014 2013 2014 2013 2014 2013 Semolina ash, % 0.70 0.65 0.69 0.67 0.69 0.67 Yellowness, b* 32.2 32.3 30.8 32.0 30.0 30.7 Yellow pigment, ppm 10.3 9.5 9.8 9.6 9.5 9.6 91
CWAD Spaghek Colour dried at 85 o C Quality parameter No. 2 No. 3 No. 4 2014 2013 2014 2013 2014 2013 Spaghetti colour Brightness, L* 72.5 74.2 72.5 73.8 72.5 73.8 Redness, a* 4.0 3.2 4.0 3.7 4.3 3.5 Yellowness, b* 63.2 64.5 63.0 63.1 62.7 63.2 92
CWAD Spaghek Texture Quality parameter No. 2 No. 3 No. 4 2014 2013 2014 2013 2014 2013 Cutting force, g peak 603 505 598 531 530 498 Strand diameter (mm) Dry 1.67 1.66 1.66 1.67 1.66 1.66 Cooked 2.42 2.43 2.43 2.43 2.42 2.42 93
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.
Sprout Damage In absence of severe weathering As long as FN > 200-250 sec., sprout damage has liile influence on durum wheat milling performance and pasta processing quality With FN 100-200 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
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
CWAD Main VarieOes Grown in 2014 Varieties 2014 2013 Strongfield â 45 63 CDC Verona à 17 14 Brigade á 17 5 Transcend á 9 1 97
Quality CharacterisOcs of New VarieOes CDC Verona ProperOes CDC Verona Strongfield AC Avonlea Wheat protein, % semo. yield, % 14.2 66.2 14.0 65.4 13.9 66.1 Semolina ash, % pigment, ppm 0.66 9.4 0.61 8.8 0.62 8.2 Pasta Colour b* (90 o C) a* (90 o C) 66.9 6.7 64.1 5.8 64.9 5.7 Gluten strength gluten index, % W, ergs P/L 56 219 0.74 73 237 0.83 28 134 0.49 Source: 2004-2006 durum wheat cooperative test 98
Quality CharacterisOcs of New VarieOes Brigade ProperOes Brigade Strongfield AC Avonlea Wheat protein, % semo. yield, % 13.5 65.3 14.1 65.3 14.0 65.7 Semolina ash, % pigment, ppm 0.65 9.8 0.63 8.8 0.64 8.4 Pasta Colour b* (90 o C) a* (90 o C) 66.7 7.0 63.2 6.2 64.4 5.8 Gluten strength gluten index, % W, ergs P/L 95 317 1.16 75 255 1.05 35 144 0.64 Source: 2005-2007 durum wheat cooperative test 99
Quality CharacterisOcs of New VarieOes Transcend ProperOes Transcend Strongfield AC Avonlea Wheat protein, % semo. yield, % 13.8 66.7 13.7 66.9 13.7 66.7 Semolina ash, % pigment, ppm 0.64 8.8 0.60 8.4 0.62 8.0 Pasta Colour b* (90 o C) a* (90 o C) 63.2 6.5 59.7 5.9 61.1 5.2 Gluten strength gluten index, % W, ergs P/L 62 245 0.88 66 231 1.10 21 135 0.68 Source: 2007-2009 durum wheat cooperative test 100