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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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
88-year mean 13.6%
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
2014 CWRS: wheat protein distribuBon
Protein Band
%
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
2014 CWRS: Western and Eastern Prairies
Western Prairies Eastern Prairies
No overall prairie composites
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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 segregaOon No protein segregaOon
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
2014 CWRS Composites: Laboratory Milling
Buhler laboratory mill • Replaces Allis-‐Chalmers
Standardized extracBon 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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 13.5 Western Prairies
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 13.5 – Western Prairies Wheat AnalyBcal 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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 13.5 – Western Prairies Flour analysis – 74%
Flour Tests 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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 13.5 – Western Prairies Farinograph – 74%
2014 2013
No. 1
No. 2
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 13.5 – Western Prairies Extensograph – 74%
Extensograph
2014 2013 No. 1 No. 2 No. 1 No. 2
Maximum Resistance, BU 536 496 405 387
Extensibility, cm 22.0 21.3 21.8 22.0
Area, cm2 148 136 115 110
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 13.5 – Western Prairies Extensograph – 74%
2014 2013
No. 1
No. 2
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 13.5 – Western Prairies Alveogram – 74%
Extensograph
2014 2013 No. 1 No. 2 No. 1 No. 2
P (height x 1.1), mm 101 89 109 108
L (length), mm 117 129 96 91
W, x 10-4 joules 394 360 349 329
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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, cm3 995 1010 995 990
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 13.5 – Western Prairies CSP Baking Quality – 74%
995 cc 1010 cc
No.1 CWRS 13.5 Bake AbsorpOon 69% Mixing Time 5.0 min Mixing Energy 12.7 W-‐h/kg
No.2 CWRS 13.5 Bake AbsorpOon 67% Mixing Time 4.6 min Mixing Energy 11.6 W-‐h/kg
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 13.5 Eastern Prairies
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 13.5 – Eastern Prairies Wheat AnalyBcal 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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 13.5 – Eastern Prairies Flour analysis – 74%
Flour Tests 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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 13.5 – Eastern Prairies Farinograph – 74%
2014 2013
No. 1
No. 2
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 13.5 – Eastern Prairies Extensograph – 74%
Extensograph
2014 2013 No. 1 No. 2 No. 1 No. 2
Maximum Resistance, BU 396 422 405 387
Extensibility, cm 22.1 21.9 21.8 22.0
Area, cm2 113 120 115 110
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 13.5 – Eastern Prairies Extensograph – 74%
2014 2013
No. 1
No. 2
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 13.5 – Eastern Prairies Alveogram – 74%
Extensograph
2014 2013 No. 1 No. 2 No. 1 No. 2
P (height x 1.1), mm 97 89 109 108
L (length), mm 105 136 96 91
W, x 10-4 joules 346 378 349 329
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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, cm3 985 1010 995 990
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 13.5 – Eastern Prairies CSP Baking Quality – 74%
985 cc 1010 cc
No.1 CWRS 13.5 Bake AbsorpOon 69% Mixing Time 4.8 min Mixing Energy 11.5 W-‐h/kg
No.2 CWRS 13.5 Bake AbsorpOon 67% Mixing Time 4.7 min Mixing Energy 11.7 W-‐h/kg
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 12.5 Western and Eastern Prairies
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 12.5 – Western & Eastern Prairies
Wheat AnalyBcal Results
Wheat Tests 2014 2013
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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 12.5 – Western & Eastern Prairies
Milling Yields – Buhler Lab Mill
Flour Yield
2014 2013
Western 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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 12.5 – Western Prairies Farinograph – 74%
2014 2013
No. 1
No. 2
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 2 CWRS 12.5 – Eastern Prairies Farinograph – 74%
2014 2013
No. 2
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 12.5 – Western & Eastern Prairies
Extensograph – 74%
Extensograph 2014 2013
Western Eastern Prairie Composite No. 1 No.2 No. 2 No. 1 No. 2
Maximum Resistance, BU 559 519 393 445 367
Extensibility, cm 18.9 19.9 22.2 19.9 20.8
Area, cm2 129 132 113 112 98
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 12.5 – Western Prairies Extensograph – 74%
2014 2013
No. 1
No. 2
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 2 CWRS 12.5 – Eastern Prairies Extensograph – 74%
2014 2013
No. 2
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 12.5 – Western & Eastern Prairies
Alveogram – 74%
Extensograph 2014 2013
Western Eastern Prairie Composite No. 1 No.2 No. 2 No. 1 No. 2
P (height x 1.1), mm 107 95 92 113 112
L (length), mm 103 114 116 92 86
W, x 10-4 joules 369 357 341 345 326
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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, cm3 995 1010 1000 990 1015
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CWRS 12.5 – Western Prairies CSP Baking Quality – 74%
995 cc 1010 cc
No.1 CWRS 12.5 Bake AbsorpOon 68% Mixing Time 5.0 min Mixing Energy 12.2 W-‐h/kg
No. 2 CWRS 12.5 Bake AbsorpOon 66% Mixing Time 4.8 min Mixing Energy 11.9 W-‐h/kg
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 2 CWRS 12.5 – Eastern Prairies CSP Baking Quality – 74%
1000 cc
Bake AbsorpOon 67% Mixing Time 5.4 min Mixing Energy 14.3 W-‐h/kg
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 3 CWRS Western & Eastern Prairies
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 3 CWRS – Western & Eastern Prairies Wheat AnalyBcal 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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 3 CWRS – Western & Eastern Prairies Farinograph – 74%
2014
2013
Western
Eastern
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 3 CWRS – Western & Eastern Prairies Extensograph – 74%
Extensograph
2014 2013 Western Eastern Overall
Maximum Resistance, BU 464 399 323
Extensibility, cm 21.3 24.2 21.4
Area, cm2 129 128 93
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 3 CWRS – Western & Eastern Prairies Extensograph – 74%
2014
2013
Western
Eastern
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 3 CWRS – Western & Eastern Prairies Alveogram – 74%
Extensograph
2014 2013 Western Eastern Overall
P (height x 1.1), mm 94 92 103
L (length), mm 92 109 93
W, x 10-4 joules 296 328 309
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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, cm3 1010 1000 990
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 3 CWRS – Western & Eastern Prairies CSP Baking Quality – 74%
1010 cc 1000 cc
Western Prairies Bake AbsorpOon 67% Mixing Time 4.5 min Mixing Energy 11.4 W-‐h/kg
Eastern Prairies Bake AbsorpOon 67% Mixing Time 4.9 min Mixing Energy 13.2 W-‐h/kg
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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 absorpOon (~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 Ome, higher energy input for most composites • Lower water absorpOon • Similar loaf volume
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
CWRS – Main VarieBes 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 informaOon provided by provincial crop insurance
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
Dough Strength of Major CWRS VarieBes -‐ Results of Coop trials
VarieBes Coop Trials Stability, min Stability of Checks
Harvest (à â)
1998-‐2000 Central bread
7.5
17.0 Roblin
9.5 AC Barrie
6.5 Neepawa
Lillian (â)
2000-‐2002 Western Bread
11.0
17.0 Laura
11.5 AC Barrie
8.5 Katepwa
Unity (â)
2004-‐2006 Central Bread
8.5
16.5 CDC Teal
13.5 AC Barrie
9.0 Katepwa
Kane (â)
2003-‐2005 Central Bread
8.5
16.5 CDC Teal
10.5 AC Barrie
8.0 Katepwa
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
Dough Strength of Major CWRS VarieBes -‐
VarieBes Coop Trials Stability, min Stability of Checks
Carberry (àá)
2006-‐2008 Western Bread
14.0
23.0 Laura
17.0 AC Barrie
11.0 Katepwa
Steeler (á)
2005-‐2007 Western Bread
13.5
24.0 Laura
15.0 AC Barrie
10.0 Katepwa
CDC Utmost (á)
2006-‐2008 Western Bread
17.5
23.0 Laura
16.5 AC Barrie
10.5 Katepwa
CDC Stanley (à)
2006-‐2008 Western Bread
23.0
23.0 Laura
16.5 AC Barrie
10.5 Katepwa
CDC Go (à)
2000-‐2002 Western Bread
18.5
17.0 Laura
11.0 AC Barrie
8.5 Katepwa
Glenn (â)
2006-‐2008 Central Bread
25.0
24.0 CDC Teal
-‐-‐-‐ -‐-‐-‐
12.0 Katepwa
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
Wheat Quality Assurance by the CGC – Variety DesignaBon lists
CGC maintains class designaBon lists under the CGA • Eligible registered varieOes have to be proven to conform to the quality
model established for the class
Line RecommendaBon
PRCWRT
Variety RegistraBon
CFIA
Class DesignaBon
CGC
Disease Quality Agrono
my Vote of Quality EvaluaBon Team is the key for class eligibility
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CPSR
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CPSR Wheat AnalyBcal 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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CPSR Flour analysis – 74%
Flour Tests 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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CPSR Farinograph – 74%
No. 1 No. 2
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CPSR Extensograph – 74%
Extensograph
2014 No. 1 No. 2
Maximum Resistance, BU 647 500
Extensibility, cm 22.8 21.4
Area, cm2 185 137
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CPSR Extensograph – 74%
No. 1 No. 2
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CPSR Alveogram – 74%
Extensograph
2014 No. 1 No. 2
P (height x 1.1), mm 94 92
L (length), mm 92 109
W, x 10-4 joules 296 328
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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, cm3 920 900
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 1 & 2 CPSR CSP Baking Quality – 74%
920 cc 900 cc
No.1 CPSR Bake AbsorpOon 65% Mixing Time 5.5 min Mixing Energy 13.8 W-‐h/kg
No. 2 CPSR Bake AbsorpOon 64% Mixing Time 5.7 min Mixing Energy 15.3 W-‐h/kg
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
No. 2, 3, and 4 CWAD
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
CWAD Protein Content: 1963 to 2014
52-year mean 13.2%
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
CWAD Overall Composites
100
No. 2 CWAD: 99 No. 3 CWAD: 348 No. 4 CWAD: 224
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
CWAD – Wheat CharacterisBcs
Quality Parameter No. 2 No. 3 No. 4
2014 2013 2014 2013 2014 2013
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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
CWAD – Wheat analyBcal 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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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, /50cm2 Total 27 22 30 27 30 24 Dark 4 5 7 5 4 4 Large 11 10 13 14 14 14
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
CWAD – Spaghei Colour – dried at 85oC
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
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Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
CWAD – Spaghei 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
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Effects of Sprout Damage on Spaghei Appearance
No. 1 CWAD
No. 5 CWAD
85:15
75:25
50:50
FN: 479 FN: 101 FN: 68 FN: 204 FN: 152
Fu et al., 2014, Can. J. Plant Sci. 94:1-‐9.
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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 reacOon for HT or UHT drying)
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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
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CWAD – Main VarieBes Grown in 2014
Varieties 2014 2013
Strongfield â 45 63
CDC Verona à 17 14
Brigade á 17 5
Transcend á 9 1
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Quality CharacterisBcs of New VarieBes – CDC Verona
Properties 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* (90oC) a* (90oC)
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
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Quality CharacterisBcs of New VarieBes – Brigade
Properties 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* (90oC) a* (90oC)
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
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Quality CharacterisBcs of New VarieBes – Transcend
Properties 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* (90oC) a* (90oC)
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
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