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% 2
2014 CWRS: wheat protein distribubon % 3 Protein Band
2014 CWRS: Western and Eastern Prairies Western Prairies Eastern Prairies 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 segregaoon No protein segregaoon 5
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
No. 1 & 2 CWRS 13.5 Western Prairies 7
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 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
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 10
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 11
No. 1 & 2 CWRS 13.5 Western Prairies Farinograph 74% No. 1 No. 2 2014 2013 12
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 2 148 136 115 110 13
No. 1 & 2 CWRS 13.5 Western Prairies Extensograph 74% No. 1 No. 2 2014 2013 14
No. 1 & 2 CWRS 13.5 Western Prairies Alveogram 74% Extensograph P (height x 1.1), mm 2014 2013 No. 1 No. 2 No. 1 No. 2 101 89 109 108 L (length), mm 117 129 96 91 W, x 10-4 joules 394 360 349 329 15
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 16
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
No. 1 & 2 CWRS 13.5 Eastern Prairies 18
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 19
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 20
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 21
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 22
No. 1 & 2 CWRS 13.5 Eastern Prairies Farinograph 74% No. 1 No. 2 2014 2013 23
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 2 113 120 115 110 24
No. 1 No. 1 & 2 CWRS 13.5 Eastern Prairies Extensograph 74% No. 2 2014 2013 25
No. 1 & 2 CWRS 13.5 Eastern Prairies Alveogram 74% Extensograph P (height x 1.1), mm 2014 2013 No. 1 No. 2 No. 1 No. 2 97 89 109 108 L (length), mm 105 136 96 91 W, x 10-4 joules 346 378 349 329 26
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 27
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
No. 1 & 2 CWRS 12.5 Western and Eastern Prairies 29
No. 1 & 2 CWRS 12.5 Western & Eastern Prairies Wheat AnalyBcal 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 30
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 31
No. 1 & 2 CWRS 12.5 Western & Eastern Prairies Flour analysis 74% Flour Tests Western 2014 2013 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 32
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 33
No. 1 & 2 CWRS 12.5 Western Prairies Farinograph 74% No. 1 No. 2 2014 2013 34
No. 2 CWRS 12.5 Eastern Prairies Farinograph 74% No. 2 2014 2013 35
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 36
No. 1 No. 1 & 2 CWRS 12.5 Western Prairies Extensograph 74% No. 2 2014 2013 37
No. 2 CWRS 12.5 Eastern Prairies Extensograph 74% No. 2 2014 2013 38
No. 1 & 2 CWRS 12.5 Western & Eastern Prairies Alveogram 74% Extensograph P (height x 1.1), mm Western 2014 2013 Eastern Prairie Composite No. 1 No.2 No. 2 No. 1 No. 2 107 95 92 113 112 L (length), mm 103 114 116 92 86 W, x 10-4 joules 369 357 341 345 326 39
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 3 995 1010 1000 990 1015 40
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
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
No. 3 CWRS Western & Eastern Prairies 43
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 44
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 45
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 46
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 47
No. 3 CWRS Western & Eastern Prairies Farinograph 74% Western Eastern 2013 2014 48
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 2 129 128 93 49
No. 3 CWRS Western & Eastern Prairies Extensograph 74% Western Eastern 2013 50 2014
No. 3 CWRS Western & Eastern Prairies Alveogram 74% Extensograph P (height x 1.1), mm 2014 2013 Western Eastern Overall 94 92 103 L (length), mm 92 109 93 W, x 10-4 joules 296 328 309 51
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 52
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
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 54
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 55
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 ) 1998-2000 Central bread 7.5 2000-2002 Western Bread 11.0 2004-2006 Central Bread 8.5 2003-2005 Central Bread 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 56
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 ) 2006-2008 Western Bread 14.0 2005-2007 Western Bread 13.5 2006-2008 Western Bread 17.5 2006-2008 Western Bread 23.0 2000-2002 Western Bread 18.5 2006-2008 Central Bread 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 57
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
No. 1 & 2 CPSR 59
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 60
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 61
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 62
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 63
No. 1 & 2 CPSR Farinograph 74% No. 1 No. 2 64
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 2 185 137 65
No. 1 & 2 CPSR Extensograph 74% No. 1 No. 2 66
No. 1 & 2 CPSR Alveogram 74% Extensograph P (height x 1.1), mm 2014 No. 1 No. 2 94 92 L (length), mm 92 109 W, x 10-4 joules 296 328 67
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 68
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
No. 2, 3, and 4 CWAD 70
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 71
CWAD Protein Content: 1963 to 2014 52-year mean 13.2% 72
CWAD Overall Composites No. 2 CWAD: 99 No. 3 CWAD: 348 No. 4 CWAD: 224 100 73
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 74
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 75
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 76
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 77
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 78
CWAD Spaghei 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 79
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 80
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. 94:1-9. 81
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) 82
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
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 84
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* (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 85
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* (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 86
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* (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 87