An Overview of New Crop Quality Of CWRS, CPSR & CWRW

Transcription

1 Wheat from Western Canada QUALITY PLUS An Overview of New Crop Quality Of CWRS, CPSR & CWRW Ashok Sarkar Head, Milling Technology Canadian International Grains Institute

2 Cigi s Harvest Assessment 2013 Request: Large quantities of wheat classes and grades from 5 regions Collaborators: CWB, Cargill, JRI, PGF, P & H, Viterra Goal: Generate commercially based information on the 2013 crop

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4 Composite sample preparation Approximately 25 kg of each regional composite sample is prepared and milled in lab mill

5 Composite sample preparation Milled flour goes through comprehensive quality testing in the analytical lab and also tested for lab and pilot baking tests and Asian noodles

6 BUHLER LAB MILLING

7 1 BK BUHLER LAB MILLING 1 M 2 BK 2 M BRAN & SHORTS 3 BK 3 M 100 w CLEAN BRAN & SHORTS 1BK 2BK 3BK FLOUR BRAN SHORTS 1M 2M 3M FLOUR BRAN & SHORTS FLOUR

8 Canada Western Red Spring No. 1 CWRS

9 Wheat Quality - 1CWRS Eastern North Central South Central North West South West Test Weight, kg/kl Weight per 1000 kernels, g Protein content, %

10 Wheat Quality - 1CWRS Eastern North Central South Central North West South West Falling number, sec Ash content, % PSI, %

11 Flour Quality - 1CWRS Eastern North Central South Central North West South West Flour yield, % Ash content, % Minolta colour, L*

12 ASH Cumulative ash curves - 1CWRS No. 1 CWRS CWRS EASTERN(W584-13) 1CWRS NC(W630-13) 1CWRS SC(W643-13) 1CWRS NW (W658-13) 1CWRS SW(659-13) % EXTRACTION

13 Flour Quality - 1CWRS Eastern North Central South Central North West South West Protein content, % Wet gluten, % Starch damage, UCD Amylograph peak viscosity, BU

14 Farinograph - 1CWRS

15 Farinograph - 1CWRS Eastern North Central South Central North West South West Absorption, % Development time, min Stability, min Mixing tolerance index, BU

16 Extensograph - 1CWRS

17 Extensograph - 1CWRS Eastern North Central South Central North West South West Rmax, BU E, mm Area, cm

18 Canada Western Red Spring No. 2 CWRS

19 Wheat Quality - 2CWRS Eastern North Central South Central North West South West Test Weight, kg/kl Weight per 1000 kernels, g Protein content, %

20 Wheat Quality - 2CWRS Eastern North Central South Central North West South West Falling number, sec Ash content, % PSI, %

21 Flour Quality - 2CWRS Eastern North Central South Central North West South West Flour yield, % Ash content, % Minolta colour, L*

22 ASH Cumulative ash curves - 2CWRS NO. 2 CWRS CWRS EASTERN (W670-13) 2CWRS NC (660-13) 2CWRS SC (644-13) 2CWRS NW (W661-13) 2CWRS SW (W662-13) % EXTRACTION

23 Flour Quality - 2CWRS Eastern North Central South Central North West South West Protein content, % Wet gluten, % Starch damage, UCD Amylograph peak viscosity, BU

24 No. 2 CWRS

25 Farinograph - 2CWRS Eastern North Central South Central North West South West Absorption, % Development time, min Stability, min Mixing tolerance index, BU

26 No. 2 CWRS

27 Extensograph - 2CWRS Eastern North Central South Central North West South West Rmax, BU E, mm Area, cm

28 Canada Prairie Spring Red No. 2 CPSR

29 Wheat Quality - 2CPSR Prairie Test Weight, kg/kl 81.0 Weight per 1000 kernels, g 45.0 Protein content, % 12.7

30 Wheat Quality - 2CPSR Prairie Falling number, sec 418 Ash content, % 1.47 PSI, % 51

31 Flour Quality - 2CPSR Prairie Flour yield, % 76.5 Ash content, % 0.47 Minolta colour, L* 86.0

32 ASH Cumulative ash curve - 2CPSR & 2CWRW CWRW AND CPSR CWRW COMP (W627-13) 2CPSR PRAIRIE (W645-13) % EXTRACTION

33 Flour Quality - 2CPSR Prairie Protein content, % 12.0 Wet gluten, % 32.5 Starch damage, UCD 21.1 Amylograph peak viscosity, BU 640

34 No. 2CPSR

35 Farinograph Quality - 2CPSR Prairie Absorption, % 59.9 development time, min 7.4 Stability, min 12.4 Mixing tolerance index, BU 25

36 No. 2 CPSR

37 Extensograph Quality - 2 CPSR Prairie Rmax, BU 658 E, mm 180 Area, cm 2 147

38 Canada Western Red Winter No. 2 CWRW

39 Wheat Quality - CWRW 2 CWRW Test Weight, kg/kl 81.4 Weight per 1000 kernels, g 28.8 Protein content, % 12.1

40 Wheat Quality - CWRW 2 CWRW Falling number, sec 428 Ash content, % 1.50 PSI, % 57

41 Flour Quality - CWRW 2 CWRW Flour yield, % 74.6 Ash content, % 0.46 Minolta colour, L* 85.5

42 ASH Cumulative ash curves - 2 CPSR & 2 CWRW CWRW AND CPSR CWRW COMP (W627-13) 2CPSR PRAIRIE (W645-13) % EXTRACTION

43 Flour Quality - CWRW 2 CWRW Protein content, % 11.1 Wet gluten, % 29.3 Starch damage, UCD 19.7 Amylograph peak viscosity, BU 710

44 Farinograph Quality - CWRW 2 CWRW Absorption, % 53.4 Development time, min 4.7 Stability, min 11.3 Mixing tolerance index, BU 25

45 Extensograph Quality - CWRW 2 CWRW Rmax, BU 486 E, mm 206 Area, cm 2 129

46 Pilot Milling of CWRS

47 1 BK 2 BK P2 3 BK P2 4 BK T 2 x 22 W 3 x 24 W 3 x 50 W 1 x 11 N 3 x 12 N 2 x 10 N 3 x 26 W 3 x 45 W 3 x 11 N 3 x 12 N 2 x 10 N 2 x 20 W 3 x 50 W 3 x 12 N 3 x 13 N 2 x 60 W 3 BK P1 FLOUR 2 M 4 BK P1 FLOUR 2 M B D S D FLOUR 5 M Cigi PILOT MILL WHEAT 9 T / HR Common wheat milling flow diagram B D 0.60 T S D 0.75 T P1 1M P2 1M BRAN SHORTS 2 BK SIFTER BK SIFTER 4 BK 2Q 2Q 4 BK 2Q 2Q T 1M 2M 3M 4M 5M LG 2M 3M 4M 5M LG MF 1 x 50 W 2 x 55 W 3 x 10 N 6 x 11 N 2 x 40 W 1 x 80 W 2 x 90 W 2 x 10 N 7 x 11 N 2 x 12 N 2 x 60 W 2 x 12 N 2 x 13 N 1 X 14N 2 x 60 W 1 x 12 N 3 x 13 N 2 x 60 W 3 x 13 N 2 x 14 N 1 x 12 N 3 x 14 N 1 X 15N 2Q FLOUR 2Q 2M 2Q 3M FLOUR T FLOUR T T 5M FLOUR MF FLOUR FLOUR 2 x 18 W 2 x 90 W 3 x 12 N 2 x 13 N 2 x 50 W 3 x 12 N 3 x 13 N GERM T FLOUR MF FLOUR

48 Pilot Milled Quality - CWRS Wheat Eastern Test Weight, 82.8 Weight per 1000 kernels, g 36.0 Protein content, % 13.6 Falling number, sec 422

49 Pilot Milled Quality - CWRS Flour Eastern Flour yield, % 76.4 Ash content, % 0.55 Minolta colour, L* 85.1 Starch damage, UCD 24.4

50 Pilot Milled Quality - CWRS Physical dough properties Eastern Absorption, % 67.1 Development time, min 6.4 Stability, min 8.4 Mixing tolerance index, BU 33 Rmax, BU 392 E, mm 192 Area, cm2 100