Canadian Wheat Quality Crop CWRS and CWAD

Transcription

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 year mean 13.6% 2

3 2014 CWRS: wheat protein distribubon % 3 Protein Band

4 2014 CWRS: Western and Eastern Prairies Western Prairies Eastern Prairies 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 segregaoon No protein segregaoon 5

6 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 6

7 No. 1 & 2 CWRS 13.5 Western Prairies 7

8 No. 1 & 2 CWRS 13.5 Western Prairies Wheat AnalyBcal 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 No. 1 & 2 CWRS 13.5 Western Prairies Flour analysis 74% Flour Tests 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 Farinograph 74% Farinograph No. 1 No. 2 No. 1 No. 2 Absorption, % Development time, min MTI, BU Stability, min

12 No. 1 & 2 CWRS 13.5 Western Prairies Farinograph 74% No. 1 No

13 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

14 No. 1 & 2 CWRS 13.5 Western Prairies Extensograph 74% No. 1 No

15 No. 1 & 2 CWRS 13.5 Western Prairies Alveogram 74% Extensograph P (height x 1.1), mm No. 1 No. 2 No. 1 No L (length), mm W, x 10-4 joules

16 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

17 No. 1 & 2 CWRS 13.5 Western Prairies CSP Baking Quality 74% 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 995 cc 1010 cc 17

18 No. 1 & 2 CWRS 13.5 Eastern Prairies 18

19 No. 1 & 2 CWRS 13.5 Eastern Prairies Wheat AnalyBcal 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

20 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, %

21 No. 1 & 2 CWRS 13.5 Eastern Prairies Flour analysis 74% Flour Tests No. 1 No. 2 No. 1 No. 2 Protein, % Wet Gluten, % Ash, % Starch damage, % Amylograph peak viscosity, BU

22 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

23 No. 1 & 2 CWRS 13.5 Eastern Prairies Farinograph 74% No. 1 No

24 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

25 No. 1 No. 1 & 2 CWRS 13.5 Eastern Prairies Extensograph 74% No

26 No. 1 & 2 CWRS 13.5 Eastern Prairies Alveogram 74% Extensograph P (height x 1.1), mm No. 1 No. 2 No. 1 No L (length), mm W, x 10-4 joules

27 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

28 No. 1 & 2 CWRS 13.5 Eastern Prairies CSP Baking Quality 74% 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 985 cc 1010 cc 28

29 No. 1 & 2 CWRS 12.5 Western and Eastern Prairies 29

30 No. 1 & 2 CWRS 12.5 Western & Eastern Prairies Wheat AnalyBcal 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 <

31 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, %

32 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

33 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

34 No. 1 & 2 CWRS 12.5 Western Prairies Farinograph 74% No. 1 No

35 No. 2 CWRS 12.5 Eastern Prairies Farinograph 74% No

36 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

37 No. 1 No. 1 & 2 CWRS 12.5 Western Prairies Extensograph 74% No

38 No. 2 CWRS 12.5 Eastern Prairies Extensograph 74% No

39 No. 1 & 2 CWRS 12.5 Western & Eastern Prairies Alveogram 74% Extensograph P (height x 1.1), mm Western Eastern Prairie Composite No. 1 No.2 No. 2 No. 1 No L (length), mm W, x 10-4 joules

40 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

41 No. 1 & 2 CWRS 12.5 Western Prairies CSP Baking Quality 74% 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 995 cc 1010 cc 41

42 No. 2 CWRS 12.5 Eastern Prairies CSP Baking Quality 74% Bake AbsorpOon 67% Mixing Time 5.4 min Mixing Energy 14.3 W- h/kg 1000 cc 42

43 No. 3 CWRS Western & Eastern Prairies 43

44 No. 3 CWRS Western & Eastern Prairies Wheat AnalyBcal Results Wheat Tests Western Eastern Overall Test weight, kg/hl Kernel wt, g Protein, % Ash, % Falling Number, s DON, ppm

45 No. 3 CWRS Western & Eastern Prairies Milling Yields Buhler Lab Mill Flour Yield Western Eastern Overall Clean wheat basis, % % ash basis, %

46 No. 3 CWRS Western & Eastern Prairies Flour analysis 74% Flour Tests Western Eastern Overall Protein, % Wet Gluten, % Ash, % Starch damage, % Amylograph peak viscosity, BU

47 No. 3 CWRS Western & Eastern Prairies Farinograph 74% Farinograph Western Eastern Overall Absorption, % Development time, min MTI, BU Stability, min

48 No. 3 CWRS Western & Eastern Prairies Farinograph 74% Western Eastern

49 No. 3 CWRS Western & Eastern Prairies Extensograph 74% Extensograph Maximum Resistance, BU Western Eastern Overall Extensibility, cm Area, cm

50 No. 3 CWRS Western & Eastern Prairies Extensograph 74% Western Eastern

51 No. 3 CWRS Western & Eastern Prairies Alveogram 74% Extensograph P (height x 1.1), mm Western Eastern Overall L (length), mm W, x 10-4 joules

52 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

53 No. 3 CWRS Western & Eastern Prairies CSP Baking Quality 74% 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 1010 cc 1000 cc 53

54 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 (~ %), 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 54

55 CWRS Main VarieBes Grown in 2014 Overall AB SK MB CARBERRY HARVEST STETTLER CDC UTMOST LILLIAN CDC GO CDC STANLEY UNITY SHAW GLENN Based on informaoon provided by provincial crop insurance 55

56 Dough Strength of Major CWRS VarieBes - Results of Coop trials VarieBes 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 56

57 Dough Strength of Major CWRS VarieBes - VarieBes Coop Trials Stability, min Stability of Checks Carberry (à á ) Steeler (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 57

58 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 Agrono my Diseas e Quality Vote of Quality EvaluaBon Team is the key for class eligibility 58

59 No. 1 & 2 CPSR 59

60 No. 1 & 2 CPSR Wheat AnalyBcal Results Wheat Tests 2014 No. 1 No. 2 Test weight, kg/hl Kernel wt, g Protein, % Ash, % Falling Number, s DON, ppm 0.11 <

61 No. 1 & 2 CPSR Milling Yields Buhler Lab Mill Flour Yield 2014 No. 1 No. 2 Clean wheat basis, % % ash basis, %

62 Flour Tests No. 1 & 2 CPSR Flour analysis 74% 2014 No. 1 No. 2 Protein, % Wet Gluten, % Ash, % Starch damage, % Amylograph peak viscosity, BU

63 No. 1 & 2 CPSR Farinograph 74% Farinograph 2014 No. 1 No. 2 Absorption, % Development time, min MTI, BU Stability, min

64 No. 1 & 2 CPSR Farinograph 74% No. 1 No. 2 64

65 No. 1 & 2 CPSR Extensograph 74% Extensograph Maximum Resistance, BU 2014 No. 1 No Extensibility, cm Area, cm

66 No. 1 & 2 CPSR Extensograph 74% No. 1 No. 2 66

67 No. 1 & 2 CPSR Alveogram 74% Extensograph P (height x 1.1), mm 2014 No. 1 No L (length), mm W, x 10-4 joules

68 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

69 No. 1 & 2 CPSR CSP Baking Quality 74% 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 920 cc 900 cc 69

70 No. 2, 3, and 4 CWAD 70

71 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

72 CWAD Protein Content: 1963 to year mean 13.2% 72

73 CWAD Overall Composites No. 2 CWAD: 99 No. 3 CWAD: 348 No. 4 CWAD:

74 CWAD Wheat CharacterisBcs Quality Parameter No. 2 No. 3 No Test weight, kg/hl Kernel weight, g Vitreous kernels, % DON, ppm < 0.05 < Cadmium, ppb

75 CWAD Wheat analybcal results Quality Parameter No. 2 No. 3 No Protein, % Ash, % Falling number, sec

76 CWAD Milling Quality Quality Parameters No. 2 No. 3 No Total milling yield, % Semolina yield, % Speck count, /50cm 2 Total Dark Large

77 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

78 CWAD Semolina Ash & Colour Quality Parameter No. 2 No. 3 No Semolina ash, % Yellowness, b* Yellow pigment, ppm

79 CWAD Spaghei Colour dried at 85 o C Quality parameter No. 2 No. 3 No Spaghetti colour Brightness, L* Redness, a* Yellowness, b*

80 CWAD Spaghei Texture Quality parameter No. 2 No. 3 No Cutting force, g peak Strand diameter (mm) Dry Cooked

81 Effects of Sprout Damage on Spaghei 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:

82 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 reacoon for HT or UHT drying) 82

83 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 83

84 CWAD Main VarieBes Grown in 2014 Varieties Strongfield â CDC Verona à Brigade á 17 5 Transcend á

85 Quality CharacterisBcs of New VarieBes CDC Verona Properties 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 85

86 Quality CharacterisBcs of New VarieBes Brigade Properties 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 86

87 Quality CharacterisBcs of New VarieBes Transcend Properties 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 87

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