Australian Crop Quality Report East Coast Wheat 2008/09

East Coast Wheat 2008/09 A REPORT PRESENTED BY GRAIN GROWERS ASSOCIATION (GGA) AND THE GRAINS RESEARCH AND DEVELOPMENT CORPORATION (GRDC)

This work is copyright. The Copyright Act 1968 permits fair dealing for study, research, news reporting, criticism or review. Selected passages, tables or diagrams may be reproduced for such purposes provided acknowledgement of the source is included. Major extracts or the entire document may not be reproduced by any process without the written permission of the CEO, BRI Research. BRI Research Postal address: PO Box 7, North Ryde, NSW, 1670, Australia Street address: 1 Rivett Road, Riverside Corporate Park, North Ryde, NSW, 2113 Phone: +61 2 9888 9600 Fax: +61 2 9888 5821 BRI Research is a wholly-owned subsidiary of the Grain Growers Association and engaged in research, training, and the independent provision of services for the grains, flour milling, grains processing and grain-based food industries. This report was prepared by Dr Ken Quail, Emeritus Professor Gordon MacAulay and Dr Michael Southan. The analysis of the wheat and flours was carried out in the BRI Research laboratories and Buhler test mills. The assistance of GrainCorp Limited in providing the samples to be tested is especially acknowledged. For further information about the information in the report contact Dr Ken Quail on +61 2 9888 9600. Copyright 2009 BRI Research Pty Ltd 2

3 Table of Contents PAGE 1. INTRODUCTION...5 2. QUALITY SUMMARY... 6 Wheat testing...6 Flour testing...6 3. WEATHER PATTERNS...7 4. THE 2009 CROP...8 Crop condition...8 Wheat samples...8 5. GRADE TEST RESULTS...9 APH grade samples...9 AH grade samples...15 APW/ASW1 grade samples...24 ASW Geelong grade samples...30 6. COMPARISONS TO 2004/05...33 REFERENCES...38 APPENDIX A: TESTING METHODS...39 Wheat tests...39 Flour and dough tests...40

4 List of Tables PAGE 1. Forecast wheat production by state... 8 4. APH Grade samples, Mackay, Gladstone and Brisbane... 9 5. APH2 grade samples, Newcastle and Port Kembla...12 6. H1 grade samples, Geelong (Marong)...15 7. H2 grade samples, Mackay, Gladstone and Brisbane...18 8. H2 grade samples, Newcastle, Port Kembla and Geelong (Marong)...21 9. APW1/ASW1 grade samples, Mackay, Gladstone and Brisbane...24 10. APW1 grade samples, Newcastle, Port Kembla and Geelong...27 11. ASW1 grade samples, Geelong...30 List of Figures 1. Australia s wheat growing regions... 5 2. Australian monthly rainfall decile maps, August to January... 7 3. Comparisons of grade results for wheat to the five year average performance measures, 2001/02 to 2005/06...34 4. Comparison of grade results for flour to the five-year average performance measures, 2001/02 to 2005/06...36

1. Introduction This is the first crop quality report published since the 2005-2006 harvest. The report is a pilot for a new version of a national crop quality report to independently benchmark the quality of Australian wheat produced on the East coast during 2008-2009. The report is based on major grade samples for each port zone covering the Eastern Australian wheat belt (Figure 1). Australia has an excellent reputation for high quality wheat. This Crop Report provides the opportunity to compare quality data between seasons and facilitates a measure of Australian wheat quality improvement. The report is designed to provide information for producers, grain handlers, exporters and buyers of Australian wheat. The present report has been funded by Grain Growers Association (GGA) and the Grains Research and Development Corporation (GRDC). Wheat terminals Australian premium white wheat area Predominantly Australian premium white and hard wheat area Predominantly hard wheat area Source: ABARE (2009). FIGURE 1. Australia s wheat growing regions 5

2. Quality Summary WHEAT TESTING Wheat from the 2008-09 harvest was generally well filled with good grain size. Test weights for all grade samples were above 80 kg/ hl and thousand kernel weights over 34 grams. The major quality trend in this harvest was high protein levels, particularly in southern Australia. All APH2 samples recorded protein levels over 13.5 per cent (11% mb) and Port Kembla APH2 protein was 14.5 per cent providing excellent opportunities for buyers seeking higher protein wheat. Outside of the APH class there were also opportunities to obtain high protein wheat with AH1 from Victoria achieving a protein content of 14.3 per cent. Most AH2 wheat had protein levels over 12 per cent with the trend to higher protein levels in the south resulting in a protein content of 13.1 per cent for Port Kembla. Most wheat samples were clean with low screenings and foreign material levels, particularly for NSW and Victorian grades. All wheat received into the milling grades was sound with APH2 and AH2 falling numbers typically over 400 seconds. The exception to this was Gladstone AH2 at 396 seconds. APW samples were also sound with falling number values ranging from Gladstone recorded at 347 seconds to Newcastle at 467 seconds. Scaled photos of cleaned wheat samples have been included as a new innovation in the current report. A future development will allow the user to access a larger photo and manipulate the size of the images to better assess grain appearance. Generally, grain from this harvest had excellent appearance reflecting the well filled, high protein pattern of this season s milling grades. FLOUR TESTING Wheat was milled to straight run and 60 per cent extraction rates to demonstrate the performance of the wheat and flour at high extraction and to enable comparison of data at a fixed extraction rate. The 60 per cent extraction flours were manufactured as noodles but were not tested for baking quality. The prime hard grades had higher farinograph water absorptions than other grades and were consistent with the five year average for Prime Hard (2000-2005), Brisbane Port Zone was an exception with a low farinograph water absorption of 59.6 per cent. Farinograph dough stability was below average for APH2 samples with the exception of Port Kembla which had a high dough stability of 19 minutes. For the AH2 samples the dough stability results were more consistent with the five-year average. Extensograph extensibility for the APH2 samples was higher than the five-year average and for the AH samples was similar. Dough strength, as measured by extensograph maximum resistance was similar to the five-year average for most APH samples with APH2 from Brisbane recording the highest Rmax at 135 minutes. Victorian AH1 and AH2 from Mackay and Gladstone were considerably stronger than the five-year average for this class. The Rmax at 135 minutes for Brisbane was 360 BU (Brabender units) and this was the lowest of the AH2 samples. Amylograph peak viscosities were well above the five-year average reflecting the sound nature of the milling grades with most results greater than 600 BU. Straight dough baking results were generally good for the APH2 and AH samples. However, some low water absorptions were recorded, for example, Brisbane APH2. Baking scores tended to follow the protein and dough strength trends with Port Kembla samples performing well and the Victorian AH1 producing good baking results. The best comparisons of yellow alkaline noodle quality were achieved using the 60 per cent extraction flours. In general, flour colours were good and improved at lower protein contents as expected. Conversely, the higher noodle texture scores for firmness and noodle elasticity were associated with higher protein content samples. 6

3. Weather Patterns The weather patterns over the growing season and the harvest periods are given as rainfall deciles (Figure 3). Rainfall in September was above average over parts of Queensland but it was November and December that New South Wales, Victoria and South Australian wheat belts had above average falls. It was these latter falls that affected quality and the progress of harvests. Source: Bureau of Meteorology. FIGURE 2. Australian monthly rainfall decile maps, August 2008 to January 2009 7

4. The 2009 Crop CROP CONDITION The winter crop harvest in Australia was interrupted by November rainfall in a number of areas resulting in varying levels of quality downgrades. The November decile rainfall map clearly indicates that the rainfall patterns over the wheat belt were above average. Also, the rainfall in northern New South Wales and southern Queensland was above average in September. ABARE has estimated wheat production for the 2008-09 year at 21.4 million tonnes for Australia as a whole and this is an increase of 64 per cent on 2007-08 production (Table 1). Production in New South Wales was estimated by ABARE at 6.81 million tonnes, a total 5 million tonnes better than the previous year with a slightly smaller area planted. The November rainfall caused some downgrading of wheat in New South Wales. About 40 per cent of the crop was harvested in the northern and western areas of New South Wales prior to the late November rains. Grain quality of crops harvested before the November rains was generally good with high protein and low screenings (NSW Department of Primary Industries 2008, p. 2). In Victoria, much of the state had the potential for high yields but dry conditions which have been prevalent for more than a decade had yields wane in September and October so that ABARE forecast a production level of 1.49 million tonnes. Late rains (November- December) were mostly a disruption to harvest in the north but there was some downgrading in the southern parts of the state (Department of Primary Industries, Victoria 2009, p. 1). For Queensland, as at mid-november 2008, the wheat crop was 80 per cent harvested, and with about 60 per cent of the harvest classed as milling APW grade or stronger. By end of season, ABARE had forecast the production to be 1.86 million tonnes with a yield of 1.87 tonnes per hectare. In South Australia, good rains in July and August enabled crops to maintain growth but dry conditions in September and October caused crop yield potential to fall sharply. The result was a forecast by ABARE of production of 2.29 million tonnes. Rainfall events in December affected harvest and grain yields and quality were highly variable (Primary Industries and Resources South Australia, 2009, p. 5). TABLE 1. Forecast Wheat Production by State State Production 5 year average to 2006-07 (kt) Production 2008-09 estimate (kt) Area planted, 2008-09 (000 ha) Yield 2008-09 (t/ha) New South Wales 5,588 6,807 3,950 1.72 Victoria 1,950 1,487 1,580 0.94 Queensland 975 1,865 1,000 1.87 Western Australia 7,592 8,915 4,900 1.82 South Australia 2,696 2,295 2,112 1.09 Tasmania 27 28 10 2.80 Total 18,828 21,397 21,397 1.52 Source: Data from ABARE (2009). WHEAT SAMPLES All wheat samples were supplied by GrainCorp Limited and their assistance is gratefully acknowledged. The samples were based on weighted averages for each port zone and grade. 8

5. Grade Test Results APH Grade Samples TABLE 4. APH2 grade samples, Mackay, Gladstone and Brisbane Sample Variety/Grade APH2 APH2 APH2 Sample Origin Mackay Gladstone Brisbane Wheat Test Weight (kg/hl) 81 81 81 1000 kernel weight 36 36 35 Grain Hardness (PSI) 13 13 15 Protein (%) Kjeldahl (Nx5.7, 11% mb) 13.6 13.5 13.7 Oven Moisture (%) 11.6 12.0 11.9 Ash (%) (11% mb) 1.46 1.47 1.47 Falling Number (seconds) 438 420 415 Screenings (%) 3.1 2.4 3.0 Foreign Material (%) 0.3 0.3 0.2 US Dockage (%) 0.3 0.3 0.3 US Dockage: Broken & Shrunken (%) 0.6 0.2 0.4 US Dockage: Foreign Material (%) 0.0 0.0 0.0 Total US Dockage (%) 0.8 0.5 0.7 US Dockage: Heat Damaged (%) 0.0 0.0 0.0 US Dockage: Sprout Damaged (%) 0.0 0.0 0.0 Milling Quality Index 4.3 5.4 2.2 Flour extraction (%) Buhler str. run 76.1 76.8 75.5 Clean Grain Wheat Grain size and bulk density were very similar for all three samples with the Brisbane sample not as hard as the Mackay and Gladstone samples (Table 4). Protein, moisture and ash contents as well as falling number and screenings were similar across the samples. The Brisbane sample which was not as hard as the other two samples had the lowest flour yield. Flour yield of the Gladstone sample was considered good. 9

TABLE 4. APH2 grade samples, Mackay, Gladstone and Brisbane (continued) Sample Variety/Grade APH2 APH2 APH2 Sample Origin Mackay Gladstone Brisbane Flour Straight Run 60% Extraction Straight Run 60% Extraction Straight Run 60% Extraction Protein (%) Kjeldahl (Nx5.7, 14% mb) 12.8 12.2 13.0 12.1 12.6 12.3 Diastatic Activity (mg/10g) 135 159 130 Oven Moisture (%) 12.8 13.1 13.3 12.4 14.6 14.6 Ash (%) (14% mb) 0.51 0.42 0.59 0.42 0.50 0.41 Starch Damage (%) 5.6 5.6 4.9 Zeleny Sedimentation Value (ml) 64 58 60 55 62 58 Colour Grade (Kent Jones) -0.6-1.7-0.9-1.9-0.7-2.4 Minolta Flour L 93.1 94.97 91.9 92.29 93.0 94.94 Minolta Flour a 0.2-0.26 0.1-0.13 0.0-0.35 Minolta Flour b 8.4 8.16 9.1 9.27 9.1 8.69 Minolta Flour L-b 84.7 86.81 82.8 83.02 84.0 86.25 Farinogram Water Absorption (%) 62.7 60.3 63.8 62.6 59.6 58.3 Development Time (min) 6.1 7.4 6.4 7.4 7.4 9.7 Stability (min) 10.6 16.2 9.2 12.6 10.8 23.1 Breakdown (BU) 50 30 65 50 45 25 Extensogram Extensibility (cm) 45 min pull 25.2 24.2 23.6 25.6 25.5 21.7 Maximum Height (BU) 45 min pull 365 520 330 470 435 560 Area (cm 2 ) 45 min pull 125 170 108 162 155 158 Extensibility (cm) 135 min pull 23.2 20.1 22.0 21.9 22.2 19.7 Maximum Height (BU) 135 min pull 455 645 415 595 535 780 Area (cm 2 ) 135 min pull 144 173 122 169 156 196 Alveograph Overpressure (mm H 2 O) 63 73 79 Length (mm) 152 124 118 Swelling Index 27 25 24 Deformation Energy (10-4 J) 327 334 360 P/L 0.41 0.59 0.67 Amylograph (Full) Peak (BU) 745 625 670 Gelatinisation Time (min) 23 22 23 Gelatinisation Temperature ( C) 65 63 65 Breakdown (BU) 50 85 40 Flour The Gladstone sample had the highest flour protein content and had a higher flour ash and lower flour brightness value (Minolta L). Farinograph water absorption for the Brisbane sample was low. Extensibility for all three samples was good but dough strength was moderate. The Brisbane sample had the highest P/L and highest W values. Flour gelatinisation viscosity was moderate. 10

100 0 100 200 300 100 0 100 200 300 100 0 100 200 300 TABLE 4. APH2 grade samples, Mackay, Gladstone and Brisbane (continued) Sample Variety/Grade APH2 APH2 APH2 Sample Origin Mackay Gladstone Brisbane Straight Dough Baking Straight Run 60% Extraction Straight Run 60% Extraction Straight Run 60% Extraction Bakery Water (%) 58.7 59.8 55.6 Mix Time (s) 284 257 302 Volume (cc) 870 840 863 Total score (/100) 80.4 75.2 83.3 Crumb Colour L 78.0 77.0 78.5 Crumb Colour a 0.2 0.2-0.1 Crumb Colour b 15.3 16.1 15.8 Crumb Colour L-b 62.7 60.9 62.7 Rapid Dough Baking Bakery Water (%) 60.7 61.8 57.6 Mix Time (s) 325 311 265 Volume (cc) 823 788 830 Total score (/100) 77.4 74.2 79.4 Crumb Colour L 79.8 79.0 80.0 Crumb Colour a 0.2 0.1-0.1 Crumb Colour b 15.2 16.4 16.1 Crumb Colour L-b 64.7 62.7 64.0 Yellow Alkaline Noodle Noodle Sheet L (T=30min) 77.4 81.2 77.2 81.8 78.9 82.1 Noodle Sheet a (T=30min) 0.8 0.2 0.3-0.1 0.2-0.1 Noodle Sheet b (T=30min) 25.6 24.5 26.6 23.0 25.8 24.7 Noodle Sheet L (T=24hr) 66.1 72.7 65.7 73.3 68.8 73.8 Noodle Sheet a (T=24hr) 4.9 3.0 4.2 2.5 3.5 2.7 Noodle Sheet b (T=24hr) 25.4 27.1 28.0 27.1 28.2 27.6 Brightness Stability 11.3 8.5 11.5 8.5 10.1 8.3 Cooked Noodle L 67.5 70.4 67.0 69.5 68.2 70.4 Cooked Noodle a -0.8-1.91-0.8-1.4-1.2-1.9 Cooked Noodle b 20.3 22.4 21.0 22.3 21.1 22.4 Yield (%) 310 308 292 300 289 307 Peak cutting force(n) 1.8 1.9 1.9 1.9 1.8 2.0 Firmness (/10) 7.3 6.8 7.2 9.1 7.7 6.5 Smoothness (/10) 7.7 8.4 7.9 9.4 7.6 8.4 Elasticity (/10) 7.2 7.4 7.9 9.6 8.4 7.1 Alveograph Extensogram Farinogram End products The baking performance of these samples was generally considered good. The bakery water absorption for these samples would be expected to improve with commercial milling. The samples processed well as noodles forming a fine even crumb with bright yellow appearance particularly at 60 per cent flour extraction. The good colour was also reflected in the noodle sheet colour results. At 60 per cent extraction rate the flours produced noodles with good colour stability. The noodles produced from these flours had good texture and were considered firm and elastic. 11

TABLE 5. APH2 grade samples, Newcastle and Port Kembla Sample Variety/Grade APH2 APH2 Sample Origin Newcastle Port Kembla Wheat Test Weight (kg/hl) 81 81 1000 kernel weight 34 36 Grain Hardness (PSI) 14 12 Protein (%) Kjeldahl (Nx5.7, 11% mb) 13.8 14.5 Oven Moisture (%) 11.7 10.6 Ash (%) (11% mb) 1.52 1.42 Falling Number (seconds) 406 453 Screenings (%) 2.6 2.5 Foreign Material (%) 0.0 0.0 US Dockage (%) 0.2 0.2 US Dockage: Broken & Shrunken (%) 0.3 0.5 US Dockage: Foreign Material (%) 0.0 0.0 Total US Dockage (%) 0.5 0.7 US Dockage: Heat Damaged (%) 0.0 0.0 US Dockage: Sprout Damaged (%) 0.0 0.0 Milling Quality Index 3.7 3.7 Flour extraction (%) Buhler str. run 76.6 75.4 Clean Grain Wheat The Port Kembla sample was slightly harder with higher protein content than the Newcastle sample but was 1.2 per cent lower in flour yield (Table 5). 12

TABLE 5. APH2 grade samples, Newcastle and Port Kembla continued Sample Variety/Grade APH2 APH2 Sample Origin Newcastle Port Kembla Flour Straight Run 60% Extraction Straight Run 60% Extraction Protein (%) Kjeldahl (Nx5.7, 14% mb) 12.8 12.1 13.3 12.9 Diastatic Activity (mg/10g) 154 155 Oven Moisture (%) 12.8 12.5 13.4 13.7 Ash (%) (14% mb) 0.58 0.47 0.48 0.41 Starch Damage (%) 4.9 5.3 Zeleny Sedimentation Value (ml) 57 51 67 62.5 Colour Grade (Kent Jones) 0.3-2.3 0.4-1.8 Minolta Flour L 92.2 92.43 92.3 92.58 Minolta Flour a 0.0-0.13 0.0-0.18 Minolta Flour b 9.1 9.31 9.3 9.97 Minolta Flour L-b 83.1 83.12 83.1 82.61 Farinogram Water Absorption (%) 63.4 63.3 66.0 63 Development Time (min) 6.6 7.4 8.9 10.3 Stability (min) 10.0 16.8 19.2 22.6 Breakdown (BU) 60 35 20 20 Extensogram Extensibility (cm) 45 min pull 23.3 21.2 25.7 23.6 Maximum Height (BU) 45 min pull 395 525 430 485 Area (cm 2 ) 45 min pull 129 149 150 152 Extensibility (cm) 135 min pull 21.3 20.1 22.3 22.1 Maximum Height (BU) 135 min pull 415 615 490 665 Area (cm 2 ) 135 min pull 120 158 150 191 Alveograph Overpressure (mm H 2 O) 78 100 Length (mm) 120 110 Swelling Index 24 23 Deformation Energy (10-4 J) 327 432 P/L 0.65 0.91 Amylograph (Full) Peak (BU) 640 670 Gelatinisation Time (min) 22 22 Gelatinisation Temperature ( C) 63 63 Breakdown (BU) 60 60 Flour Farinograph water absorptions were good for both samples reflecting the high flour protein content. The Port Kembla sample was very stable with good extensibility and dough strength. The alveograph P and W values were high for the Port Kembla sample. Both samples had high and similar amylograph peak viscosity values. 13

100 0 100 200 300 100 0 100 200 300 TABLE 5. APH2 grade samples, Newcastle and Port Kembla continued Sample Variety/Grade APH2 APH2 Sample Origin Newcastle Port Kembla Straight Dough Baking Straight Run 60% Extraction Straight Run 60% Extraction Bakery Water (%) 59.4 62.0 Mix Time (s) 293 334 Volume (cc) 845 858 Total score (/100) 79.3 80.4 Crumb Colour L 78.3 77.7 Crumb Colour a 0.0-0.5 Crumb Colour b 15.9 17.0 Crumb Colour L-b 62.5 60.8 Rapid Dough Baking Bakery Water (%) 61.4 64.0 Mix Time (s) 307 452 Volume (cc) 770 868 Total score (/100) 72.4 86.6 Crumb Colour L 79.9 79.8 Crumb Colour a 0.0-0.3 Crumb Colour b 16.3 17.3 Crumb Colour L-b 63.6 62.5 Yellow Alkaline Noodle Noodle Sheet L (T=30min) 78.6 81.0 79.2 82.1 Noodle Sheet a (T=30min) 0.1 0.0 0.1-0.2 Noodle Sheet b (T=30min) 25.5 25.8 25.9 26.6 Noodle Sheet L (T=24hr) 68.1 72.9 70.3 75.3 Noodle Sheet a (T=24hr) 3.6 3.2 3.1 2.0 Noodle Sheet b (T=24hr) 28.1 28.3 29.2 31.2 Brightness Stability 10.5 7.8 8.9 6.8 Cooked Noodle L 67.8 69.8 67.7 70.6 Cooked Noodle a -1.0-1.5-0.7-1.8 Cooked Noodle b 20.7 21.8 22.8 23.2 Yield (%) 293 302 312 310 Peak cutting force(n) 1.9 1.8 1.5 1.5 Firmness (/10) 6.7 8.6 6.6 6.5 Smoothness (/10) 8.4 10.0 7.7 8.3 Elasticity (/10) 7.6 9.4 7.2 7.0 Alveograph Extensogram Farinogram End Products These APH2 samples produced good bread scores using the fermented and rapid dough baking methods Bakery water absorptions would be expected to improve with increased starch damage. The samples processed well as noodles forming a fine even crumb with bright yellow appearance particularly at 60 per cent flour extraction. The good colour was also reflected in the noodle sheet colour results. At 60per cent extraction rate the flours produced noodles with good colour stability. The noodles produced from these flours had good texture and were considered firm and elastic. 14

AH Grade Samples TABLE 6. H1 grade samples, Geelong (Marong) Sample Variety/Grade H1 Sample Origin Geelong Wheat Test Weight (kg/hl) 81 1000 kernel weight 38 Grain Hardness (PSI) 13 Protein (%) Kjeldahl (Nx5.7, 11% mb) 14.3 Oven Moisture (%) 11.4 Ash (%) (11% mb) 1.39 Falling Number (seconds) 459 Screenings (%) 1.7 Foreign Material (%) 0.7 US Dockage (%) 0.1 US Dockage: Broken & Shrunken (%) 0.7 US Dockage: Foreign Material (%) 0.0 Total US Dockage (%) 0.8 US Dockage: Heat Damaged (%) 0.0 US Dockage: Sprout Damaged (%) 0.0 Milling Quality Index 1.8 Flour extraction (%) Buhler str. run 73.9 Clean Grain Wheat The protein content and falling number were high. The grain was well filled and clean with good hectolitre weight. 15

TABLE 6. H1 grade samples, Geelong (Marong) continued Sample Variety/Grade H1 Sample Origin Geelong Flour Straight Run 60% Extraction Protein (%) Kjeldahl (Nx5.7, 14% mb) 13.1 12.8 Diastatic Activity (mg/10g) 151 Oven Moisture (%) 14.0 14.2 Ash (%) (14% mb) 0.47 0.39 Starch Damage (%) 5.2 Zeleny Sedimentation Value (ml) 67 63 Colour Grade (Kent Jones) -1.0-1.8 Minolta Flour L 93.3 95.2 Minolta Flour a -0.3-0.7 Minolta Flour b 9.6 9.5 Minolta Flour L-b 83.7 85.7 Farinogram Water Absorption (%) 61.4 60.8 Development Time (min) 7.3 10.3 Stability (min) 19.0 28.6 Breakdown (BU) 30 10 Extensogram Extensibility (cm) 45 min pull 22.6 22.0 Maximum Height (BU) 45 min pull 445 530 Area (cm 2 ) 45 min pull 135 157 Extensibility (cm) 135 min pull 21.6 19.5 Maximum Height (BU) 135 min pull 550 760 Area (cm 2 ) 135 min pull 153 190 Alveograph Overpressure (mm H 2 O) 92 Length (mm) 118 Swelling Index 24 Deformation Energy (10-4 J) 386 P/L 0.78 Amylograph (Full) Peak (BU) 760 Gelatinisation Time (min) 22 Gelatinisation Temperature ( C) 63 Breakdown (BU) 65 Flour Flour ash content was low for this high protein sample and flour colour was good, perhaps reflecting the lower flour extraction rate. The dough was strong and stable and the alveograph P value and particularly the L value were good as was the flour peak viscosity. 16

100 0 100 200 300 TABLE 6. H1 grade samples, Geelong (Marong) continued Sample Variety/Grade Sample Origin Straight Dough Baking Straight Run 60% Extraction Bakery Water (%) 57.4 Mix Time (s) 324 Volume (cc) 870 Total score (/100) 85.8 Crumb Colour L 79.2 Crumb Colour a -0.3 Crumb Colour b 16.4 Crumb Colour L-b 62.8 Rapid Dough Baking Bakery Water (%) 59.4 Mix Time (s) 419 Volume (cc) 848 Total score (/100) 81.3 Crumb Colour L 80.5 Crumb Colour a -0.3 Crumb Colour b 16.9 Crumb Colour L-b 63.7 Yellow Alkaline Noodle Noodle Sheet L (T=30min) 78.6 81.9 Noodle Sheet a (T=30min) 0.6 0.0 Noodle Sheet b (T=30min) 29.2 28.4 Noodle Sheet L (T=24hr) 70.4 74.6 Noodle Sheet a (T=24hr) 3.8 3.0 Noodle Sheet b (T=24hr) 32.1 32.7 Brightness Stability 8.2 7.3 Cooked Noodle L 68.6 70.7 Cooked Noodle a -1.4-1.9 Cooked Noodle b 22.9 23.7 Yield (%) 304 293 Peak cutting force(n) 1.6 1.5 Firmness (/10) 6.0 6.0 Smoothness (/10) 8.8 8.5 Elasticity (/10) 6.2 6.5 H1 Geelong Alveograph Extensogram Farinogram End Products The sample baked well using the fermented and rapid dough methods. Bakery water absorption could be expected to improve with commercial milling. Noodle colour stability was good and the noodles were firm and elastic. 17

TABLE 7. H2 grade samples, Mackay, Gladstone and Brisbane Sample Variety/Grade H2 H2 H2 Sample Origin Mackay Gladstone Brisbane Wheat Test Weight (kg/hl) 80 81 80 1000 kernel weight 34 37 37 Grain Hardness (PSI) 13 12 11 Protein (%) Kjeldahl (Nx5.7, 11% mb) 12.8 12.4 12.3 Oven Moisture (%) 11.7 11.8 12.0 Ash (%) (11% mb) 1.51 1.46 1.42 Falling Number (seconds) 432 396 433 Screenings (%) 4.1 2.7 3.3 Foreign Material (%) 0.4 0.4 0.5 US Dockage (%) 0.5 0.4 0.2 US Dockage: Broken & Shrunken (%) 0.6 0.4 0.5 US Dockage: Foreign Material (%) 0.0 0.0 0.0 Total US Dockage (%) 1.1 0.8 0.7 US Dockage: Heat Damaged (%) 0.0 0.0 0.0 US Dockage: Sprout Damaged (%) 0.0 1.2 0.0 Milling Quality Index 3.0 2.2 3.6 Flour extraction (%) Buhler str. run 75.4 74.9 76.7 Clean Grain Wheat The grain physical properties of these samples including protein content were very similar. However, the H2 sample from Brisbane had a flour yield at least 1% higher than the other two samples. 18

TABLE 7. H2 grade samples, Mackay, Gladstone and Brisbane continued Sample Variety/Grade H2 H2 H2 Sample Origin Mackay Gladstone Brisbane Straight 60% Straight 60% Straight 60% Flour Run Extraction Run Extraction Run Extraction Protein (%) Kjeldahl (Nx5.7, 14% mb) 11.7 11.2 10.9 10.6 11.2 10.7 Diastatic Activity (mg/10g) 148 143 174 Oven Moisture (%) 14.0 13.8 15.1 14.9 13.3 13.1 Ash (%) (14% mb) 0.52 0.44 0.50 0.40 0.56 0.44 Starch Damage (%) 5.3 5.3 6.2 Zeleny Sedimentation Value (ml) 52 48 50 49 44 43 Colour Grade (Kent Jones) -1.4-3.6-1.9-3.4-0.1-3.3 Minolta Flour L 92.5 92.7 92.5 92.7 92.2 92.5 Minolta Flour a -0.1-0.2-0.1-0.3-0.2-0.2 Minolta Flour b 9.1 9.2 9.0 9.1 9.3 9.9 Minolta Flour L-b 83.4 83.5 83.5 83.6 82.9 82.6 Farinogram Water Absorption (%) 59.0 58.4 56.4 55.7 62.2 60.2 Development Time (min) 6.2 8.7 6.1 6.9 5.3 7.2 Stability (min) 12.8 24.1 13.6 32.3 8.9 11.0 Breakdown (BU) 45 35 40 10 50 40 Extensogram Extensibility (cm) 45 min pull 23.8 22.4 22.7 21.6 21.7 21.7 Maximum Height (BU) 45 min pull 445 520 465 535 315 440 Area (cm 2 ) 45 min pull 145 150 140 150 92 132 Extensibility (cm) 135 min pull 20.7 20.1 20.5 20.3 19.5 18.3 Maximum Height (BU) 135 min pull 605 675 580 735 360 560 Area (cm 2 ) 135 min pull 162 162 158 200 94 133 Alveograph Overpressure (mm H 2 O) 85 78 80 Length (mm) 123 117 108 Swelling Index 25 24 23 Deformation Energy (10-4 J) 405 392 314 P/L 0.69 0.67 0.74 Amylograph (Full) Peak (BU) 940 625 720 Gelatinisation Time (min) 22 24 21 Gelatinisation Temperature ( C) 63 66 62 Breakdown (BU) 45 100 120 Flour The Mackay and Gladstone H2 samples had strong and stable dough properties. The Brisbane sample was the least extensible and had the lowest dough strength. The Mackay sample had the highest alveograph P, L and W values. All samples had high flour peak viscosity, particularly the Mackay. 19

100 0 100 200 300 100 0 100 200 300 100 0 100 200 300 TABLE 7. H2 grade samples, Mackay, Gladstone and Brisbane continued Sample Variety/Grade H2 H2 H2 Sample Origin Mackay Gladstone Brisbane Straight Dough Baking Straight Run 60% Extraction Straight Run 60% Extraction Straight Run 60% Extraction Bakery Water (%) 55.0 52.4 58.2 Mix Time (s) 276 230 237 Volume (cc) 875 835 860 Total score (/100) 84.5 78.9 81.6 Crumb Colour L 77.8 78.6 76.8 Crumb Colour a -0.2-0.3-0.1 Crumb Colour b 16.4 16.0 17.3 Crumb Colour L-b 61.4 62.6 59.6 Rapid Dough Baking Bakery Water (%) 57.0 54.4 60.2 Mix Time (s) 260 361 271 Volume (cc) 835 868 790 Total score (/100) 78.5 86.6 70.5 Crumb Colour L 80.4 80.8 79.1 Crumb Colour a -0.2-0.4-0.1 Crumb Colour b 16.6 15.9 17.2 Crumb Colour L-b 63.9 64.9 61.9 Yellow Alkaline Noodle Noodle Sheet L (T=30min) 79.6 82.8 79.9 82.8 78.7 82.1 Noodle Sheet a (T=30min) 0.2-0.2-0.1-0.5-0.2-0.4 Noodle Sheet b (T=30min) 26.4 24.8 25.9 24.8 25.1 24.6 Noodle Sheet L (T=24hr) 70.6 76.1 71.9 76.4 68.3 74.7 Noodle Sheet a (T=24hr) 2.6 1.4 2.6 1.6 2.6 1.6 Noodle Sheet b (T=24hr) 29.3 29.3 28.3 27.8 27.6 28.2 Brightness Stability 9.0 6.7 8.0 6.4 10.4 7.5 Cooked Noodle L 68.0 69.4 68.0 69.5 66.3 68.7 Cooked Noodle a -1.3-1.9-1.4-2.0-0.7-1.6 Cooked Noodle b 23.1 23.1 22.3 22.5 22.6 23.1 Yield (%) 310 303 328 323 330 307 Peak cutting force(n) 2.0 1.9 1.8 1.8 1.9 1.7 Firmness (/10) 7.3 6.4 6.4 6.4 6.2 5.5 Smoothness (/10) 8.0 8.4 8.2 8.3 8.5 9.0 Elasticity (/10) 7.8 7.6 7.3 6.7 7.0 6.5 Alveograph Extensogram Farinogram End Products The samples performed well using the fermented and rapid dough methods. An excellent loaf score was achieved for the Gladstone rapid dough. Water absorption would be expected to improve with commercial milling. The samples processed well as noodles forming a fine even crumb with bright yellow appearance particularly at 60 per cent flour extraction. The good colour was also reflected in the noodle sheet colour results. At 60 per cent extraction rate the flours produced noodles with good colour stability. The noodles produced from Gladstone and Mackay H2 flours had good texture and were considered firm and elastic. 20

TABLE 8. H2 grade samples, Newcastle, Port Kembla and Geelong (Marong) Sample Variety/Grade H2 H2 H2 Sample Origin Newcastle Port Kembla Geelong Wheat Test Weight (kg/hl) 81 82 82 1000 kernel weight 36 35 40 Grain Hardness (PSI) 12 13 12 Protein (%) Kjeldahl (Nx5.7, 11% mb) 12.2 13.1 12.5 Oven Moisture (%) 11.2 10.6 11.3 Ash (%) (11% mb) 1.46 1.34 1.34 Falling Number (seconds) 448 464 404 Screenings (%) 2.8 2.4 1.5 Foreign Material (%) 0.5 0.3 0.3 US Dockage (%) 0.3 0.2 0.6 US Dockage: Broken & Shrunken (%) 0.5 0.6 0.4 US Dockage: Foreign Material (%) 0.0 0.0 0.0 Total US Dockage (%) 0.8 0.8 1.0 US Dockage: Heat Damaged (%) 0.0 0.0 0.0 US Dockage: Sprout Damaged (%) 0.0 0.0 0.0 Milling Quality Index 2.4 2.8 1.5 Flour extraction (%) Buhler str. run 75.7 74.6 74.8 Clean Grain Wheat The grain size and hectolitre weight of the samples was considered good with the Geelong wheat having the largest grain size. The H2 sample from Newcastle had the highest flour yield of the samples. 21

TABLE 8. H2 grade samples, Newcastle, Port Kembla and Geelong (Marong) continued Sample Variety/Grade H2 H2 H2 Sample Origin Newcastle Port Kembla Geelong Straight 60% Straight 60% Straight 60% Flour Run Extraction Run Extraction Run Extraction Protein (%) Kjeldahl (Nx5.7, 14% mb) 11.2 10.7 12.1 11.5 11.4 10.9 Diastatic Activity (mg/10g) 151 169 188 Oven Moisture (%) 14.4 14.2 13.7 13.9 12.7 12.1 Ash (%) (14% mb) 0.53 0.40 0.49 0.4 0.54 0.36 Starch Damage (%) 5.6 6.2 6.1 Zeleny Sedimentation Value (ml) 44 40 58 51.5 53 53 Colour Grade (Kent Jones) -1.5-3.4 0.0-1.7-0.5-2.1 Minolta Flour L 92.5 92.7 91.3 92.61 92.4 92.9 Minolta Flour a -0.1-0.4 0.1-0.22-0.3-0.5 Minolta Flour b 9.2 9.6 9.1 9.8 9.7 9.9 Minolta Flour L-b 83.3 83.1 82.1 82.81 82.7 83.0 Farinogram Water Absorption (%) 59.4 57.7 64.0 61.8 63.9 63.8 Development Time (min) 5.4 7.1 6.7 8.3 5.9 7.8 Stability (min) 10.1 29.0 10.7 26.1 8.2 17.3 Breakdown (BU) 50 15 40 5 55 35 Extensogram Extensibility (cm) 45 min pull 21.9 22.5 23.2 21.7 21.2 20.5 Maximum Height (BU) 45 min pull 420 475 420 480 320 445 Area (cm 2 ) 45 min pull 124 144 128 138 91 122 Extensibility (cm) 135 min pull 19.1 19.9 20.2 19.5 19.8 17.7 Maximum Height (BU) 135 min pull 480 595 495 640 420 610 Area (cm 2 ) 135 min pull 120 149 128 164 113 142 Alveograph Overpressure (mm H 2 O) 91 106 81 Length (mm) 98 106 106 Swelling Index 22 23 23 Deformation Energy (10-4 J) 334 419 334 P/L 0.93 1.00 0.76 Amylograph (Full) Peak (BU) 580 860 675 Gelatinisation Time (min) 22 22 24 Gelatinisation Temperature ( C) 63 63 66 Breakdown (BU) 70 80 75 Flour Flour colour of all samples was good. Farinograph water absorptions were generally good except for the Newcastle sample which had lower starch damage. The Newcastle and Port Kembla samples had strong and stable dough properties. Extensibilities were generally similar and dough strength moderate. The Port Kembla sample had high P, L and W values. Flour peak viscosity was high for the Port Kembla sample and moderate for the other samples. 22

100 0 100 200 300 100 0 100 200 300 100 0 100 200 300 TABLE 8. H2 grade samples, Newcastle, Port Kembla and Geelong (Marong) continued Sample Variety/Grade H2 H2 H2 Sample Origin Newcastle Port Kembla Geelong Straight Dough Baking Straight Run 60% Extraction Straight Run 60% Extraction Straight Run 60% Extraction Bakery Water (%) 55.4 60.0 59.9 Mix Time (s) 305 262 267 Volume (cc) 858 835 793 Total score (/100) 79.9 78.9 76.1 Crumb Colour L 78.6 78.1 78.7 Crumb Colour a -0.4-0.6-0.2 Crumb Colour b 16.5 17.3 17.0 Crumb Colour L-b 62.1 60.8 61.7 Rapid Dough Baking Bakery Water (%) 57.4 62.0 61.9 Mix Time (s) 269 269 361 Volume (cc) 830 840 843 Total score (/100) 81.1 79.3 79.4 Crumb Colour L 80.1 79.5 78.2 Crumb Colour a -0.4-0.5-0.2 Crumb Colour b 16.6 17.4 17.4 Crumb Colour L-b 63.5 62.1 60.8 Yellow Alkaline Noodle Noodle Sheet L (T=30min) 79.9 83.1 79.6 82.8 78.9 82.4 Noodle Sheet a (T=30min) -0.2-0.6-0.1-0.6 0.3-0.5 Noodle Sheet b (T=30min) 26.3 24.8 25.7 25.7 28.7 27.7 Noodle Sheet L (T=24hr) 71.4 76.4 70.2 75.8 70.3 75.3 Noodle Sheet a (T=24hr) 2.9 1.5 2.9 2.1 3.2 2.2 Noodle Sheet b (T=24hr) 28.6 28.7 28.6 29.0 32.3 31.6 Brightness Stability 8.5 6.7 9.4 6.9 8.6 7.1 Cooked Noodle L 68.1 69.8 67.7 70.3 67.4 69.0 Cooked Noodle a -1.4-2.1-0.8-1.8-0.8-1.5 Cooked Noodle b 22.4 23.2 23.2 23.6 23.9 25.2 Yield (%) 299 306 311 306 302 326 Peak cutting force(n) 1.8 1.7 1.5 1.4 1.7 1.6 Firmness (/10) 5.8 6.4 6.1 6.4 6.0 5.6 Smoothness (/10) 8.4 8.3 8.3 8.4 8.4 9.0 Elasticity (/10) 6.6 7.6 7.1 7.1 6.6 5.9 Alveograph Extensogram Farinogram End Products The samples produced good loaf scores using the fermented and rapid dough methods. Water absorption would be expected to improve with commercial milling. The samples processed well as noodles forming a fine even crumb with bright yellow appearance particularly at 60 per cent flour extraction. The good colour was also reflected in the noodle sheet colour results. At 60 per cent extraction rate the flours produced noodles with good colour stability. The noodles produced from these flours had good texture. 23

APW/ASW1 Grade Samples TABLE 9. APW1/ASW1 grade samples, Mackay, Gladstone and Brisbane Sample Variety/Grade APW1 APW1 APW/ASW1 Sample Origin Mackay Gladstone Brisbane Wheat Test Weight (kg/hl) 81 82 82 1000 kernel weight 37 36 37 Grain Hardness (PSI) 11 11 12 Protein (%) Kjeldahl (Nx5.7, 11% mb) 10.8 10.6 10.7 Oven Moisture (%) 11.2 11.9 11.7 Ash (%) (11% mb) 1.37 1.57 1.43 Falling Number (seconds) 379 347 417 Screenings (%) 3.8 2.4 2.8 Foreign Material (%) 0.6 0.0 0.6 US Dockage (%) 0.4 0.3 0.2 US Dockage: Broken & Shrunken (%) 0.8 0.4 0.8 US Dockage: Foreign Material (%) 0.0 0.0 0.0 Total US Dockage (%) 1.3 0.7 1.0 US Dockage: Heat Damaged (%) 0.0 0.0 0.0 US Dockage: Sprout Damaged (%) 0.0 0.0 0.2 Milling Quality Index 2.6 2.8 1.3 Flour extraction (%) Buhler str. run 76.7 75.5 75.0 Clean Grain Wheat These three samples had very similar physical grain properties. The grain was well filled and the samples had good hectolitre weight. The Mackay sample produced the highest flour yield by 1.2 per cent. 24

TABLE 9. APW1/ASW1 grade samples, Mackay, Gladstone and Brisbane continued Sample Variety/Grade APW1 APW1 APW/ASW1 Sample Origin Mackay Gladstone Brisbane Straight 60% Straight 60% Straight Flour Run Extraction Run Extraction Run Protein (%) Kjeldahl (Nx5.7, 14% mb) 9.7 9.5 9.4 9 9.6 Diastatic Activity (mg/10g) 140 164 156 Oven Moisture (%) 13.7 13.9 13.5 12.9 14.6 Ash (%) (14% mb) 0.51 0.4 0.62 0.42 0.48 Starch Damage (%) 4.9 5.6 5.3 Zeleny Sedimentation Value (ml) 41 39 38 40 41 Colour Grade (Kent Jones) -1.9-2.7-1.0-1.5-1.8 Minolta Flour L 93.4 95.35 92.2 91.54 92.1 Minolta Flour a -0.2-0.60-0.1-0.26-0.1 Minolta Flour b 9.2 9.13 9.2 9.14 9.2 Minolta Flour L-b 84.2 86.22 83.1 82.4 82.9 Farinogram Water Absorption (%) 57.6 56.4 57.9 58.6 57.1 Development Time (min) 4.2 6.3 5.2 2.6 6.1 Stability (min) 7.8 13.5 10.4 9.5 12.4 Breakdown (BU) 65 45 60 60 45 Extensogram Extensibility (cm) 45 min pull 21.0 18.2 19.7 18.5 19.8 Maximum Height (BU) 45 min pull 340 445 320 365 460 Area (cm 2 ) 45 min pull 98 107 86 100 124 Extensibility (cm) 135 min pull 18.9 17.8 19.2 18.5 17.4 Maximum Height (BU) 135 min pull 435 655 405 445 600 Area (cm 2 ) 135 min pull 107 153 105 113 135 Alveograph Overpressure (mm H 2 O) 57 65 72 Length (mm) 100 109 99 Swelling Index 22 23 22 Deformation Energy (10-4 J) 222 268 294 P/L 0.57 0.60 0.73 Amylograph (Full) Peak (BU) 1010 450 835 Gelatinisation Time (min) 22 25 22 Gelatinisation Temperature ( C) 63 68 63 Breakdown (BU) 100 90 50 60% Extraction Flour Flour properties were generally very similar but the Mackay flour was brighter than the other two samples. Water absorptions were low. The Brisbane sample has the highest W and P/L values. The Mackay sample had a high amylograph peak viscosity value while the Gladstone amylograph peak viscosity was low. 25

100 0 100 200 300 100 0 100 200 300 100 0 100 200 300 TABLE 9. APW1/ASW1 grade samples, Mackay, Gladstone and Brisbane continued Sample Variety/Grade APW1 APW1 APW/ASW1 Sample Origin Mackay Gladstone Brisbane Straight Dough Baking Straight Run 60% Extraction Straight Run 60% Extraction Straight Run Bakery Water (%) 53.6 53.9 53.1 Mix Time (s) 240 234 282 Volume (cc) 803 758 780 Total score (/100) 71.4 68.3 71.0 Crumb Colour L 78.1 78.0 79.0 Crumb Colour a -0.4 0.0-0.5 Crumb Colour b 17.3 16.9 17.1 Crumb Colour L-b 60.9 61.1 61.9 Rapid Dough Baking Bakery Water (%) 55.6 55.9 55.1 Mix Time (s) 239 276 253 Volume (cc) 830 805 835 Total score (/100) 76.7 77.8 82.4 Crumb Colour L 80.0 80.2 79.9 Crumb Colour a -0.3-0.1-0.5 Crumb Colour b 17.5 16.3 17.3 Crumb Colour L-b 62.5 63.9 62.6 Yellow Alkaline Noodle Noodle Sheet L (T=30min) 81.0 83.9 80.7 82.8 82.2 Noodle Sheet a (T=30min) -0.1-0.7-0.6-0.6-0.6 Noodle Sheet b (T=30min) 27.8 25.9 25.4 23.2 24.1 Noodle Sheet L (T=24hr) 73.5 79.0 71.3 76.5 73.4 Noodle Sheet a (T=24hr) 2.7 1.0 3.3 1.7 2.9 Noodle Sheet b (T=24hr) 31.3 30.1 27.4 25.9 26.8 Brightness Stability 7.5 4.9 9.4 6.3 8.8 Cooked Noodle L 68.0 69.6 66.5 67.1 65.9 Cooked Noodle a -1.3-2.0-1.1-1.1-1.1 Cooked Noodle b 23.3 24.8 21.8 23.4 23.0 Yield (%) 289 311 286 305 297 Peak cutting force(n) 1.5 1.6 1.5 1.6 1.5 Firmness (/10) 5.3 5.6 5.6 6.4 5.5 Smoothness (/10) 9.1 9.0 8.5 8.8 8.8 Elasticity (/10) 5.9 6.0 6.2 6.8 6.5 60% Extraction Alveograph Extensogram Farinogram End Products The samples baked well using the fermented and rapid dough methods. Bakery water absorption would be expected to improve with commercial milling. The samples processed well as noodles forming a fine even crumb with bright yellow appearance particularly at 60 per cent flour extraction. The good colour was also reflected in the noodle sheet colour results. At 60 per cent extraction rate the flours produced noodles with good colour stability. 26

TABLE 10. APW1 grade samples, Newcastle, Port Kembla and Geelong Sample Variety/Grade APW APW1 APW1 Sample Origin Newcastle Port Kembla Geelong Wheat Test Weight (kg/hl) 82 81 82 1000 kernel weight 36 38 40 Grain Hardness (PSI) 13 12 11 Protein (%) Kjeldahl (Nx5.7, 11% mb) 10.3 11.2 11.7 Oven Moisture (%) 11.4 10.7 11.4 Ash (%) (11% mb) 1.47 1.4 1.32 Falling Number (seconds) 467 439 387 Screenings (%) 2.8 1.6 1.6 Foreign Material (%) 0.2 0.8 0.5 US Dockage (%) 0.3 0.3 0.4 US Dockage: Broken & Shrunken (%) 0.6 0.4 0.4 US Dockage: Foreign Material (%) 0.0 0.0 0.0 Total US Dockage (%) 0.9 0.8 0.8 US Dockage: Heat Damaged (%) 0.0 0.0 0.0 US Dockage: Sprout Damaged (%) 0.0 0.0 0.0 Milling Quality Index 2.6 3.9 2.5 Flour extraction (%) Buhler str. run 76.4 74.8 74.6 Clean Grain Wheat While test weights were similar across the samples, the Geelong sample had the largest grain size and the Newcastle sample the smallest. This trend was also observed for grain protein content. The Newcastle sample had the highest falling number and flour yield. 27

TABLE 10. APW1 grade samples, Newcastle, Port Kembla and Geelong continued Sample Variety/Grade APW APW1 APW1 Sample Origin Newcastle Port Kembla Geelong Flour Straight Run 60% Extraction Straight Run 60% Extraction Straight Run 60% Extraction Protein (%) Kjeldahl (Nx5.7, 14% mb) 9.2 8.9 10.3 9.6 10.8 10.3 Diastatic Activity (mg/10g) 166 165 201 Oven Moisture (%) 13.3 12.5 14.3 14 12.9 12.7 Ash (%) (14% mb) 0.58 0.46 0.50 0.4 0.54 0.42 Starch Damage (%) 5.2 5.7 6.4 Zeleny Sedimentation Value (ml) 36 34.5 40 36 45 44 Colour Grade (Kent Jones) -0.7-3.0-0.2-2.1-0.8-2.4 Minolta Flour L 92.5 92.79 92.4 92.79 92.5 92.85 Minolta Flour a -0.2-0.38 0.1-0.17-0.3-0.63 Minolta Flour b 9.4 9.35 9.2 9.29 10.1 10.47 Minolta Flour L-b 83.1 83.44 83.3 83.5 82.4 82.38 Farinogram Water Absorption (%) 58.8 59.4 60.2 59.1 63.2 62 Development Time (min) 5.6 3.8 5.1 5.6 5.9 5.8 Stability (min) 9.9 14.1 10.0 23.7 9.5 14.4 Breakdown (BU) 60 30 40 20 45 30 Extensogram Extensibility (cm) 45 min pull 18.0 17.4 20.0 19.4 20.3 19.2 Maximum Height (BU) 45 min pull 360 485 400 440 300 390 Area (cm 2 ) 45 min pull 89 111 106 114 83 98 Extensibility (cm) 135 min pull 17.9 16 18.6 16.8 19.5 16.7 Maximum Height (BU) 135 min pull 440 615 625 370 550 Area (cm 2 ) 135 min pull 106 129 122 136 95 122 Alveograph Overpressure (mm H 2 O) 69 84 84 Length (mm) 96 99 107 Swelling Index 22 22 23 Deformation Energy (10-4 J) 235 288 307 P/L 0.72 0.85 0.79 Amylograph (Full) Peak (BU) 795 775 590 Gelatinisation Time (min) 22 22 27 Gelatinisation Temperature ( C) 63 63 71 Breakdown (BU) 5 110 Flour The Geelong sample which had the hardest grain had the highest level of starch damage and diastatic activity. Flour colours were similar but the Geelong sample was the most yellow which resulted in the lowest L-b value. Water absorption was high for the Geelong sample which was consistent with the higher protein content. The Newcastle and Port Kembla samples were strong and also had high amylograph peaks. 28

100 0 100 200 300 100 0 100 200 300 100 0 100 200 300 TABLE 10. APW1 grade samples, Newcastle, Port Kembla and Geelong continued Sample Variety/Grade APW APW1 APW1 Sample Origin Newcastle Port Kembla Geelong Straight Dough Baking Straight Run 60% Extraction Straight Run 60% Extraction Straight Run 60% Extraction Bakery Water (%) 54.8 56.2 59.2 Mix Time (s) 242 244 235 Volume (cc) 760 803 840 Total score (/100) 66.2 71.4 79.1 Crumb Colour L 78.6 77.9 78.6 Crumb Colour a -0.2-0.4-0.4 Crumb Colour b 17.6 17.4 17.5 Crumb Colour L-b 61.0 60.5 61.0 Rapid Dough Baking Bakery Water (%) 56.8 58.2 61.2 Mix Time (s) 242 326 286 Volume (cc) 798 815 823 Total score (/100) 73.9 77.7 79.1 Crumb Colour L 79.8 79.1 79.0 Crumb Colour a -0.3-0.3-0.5 Crumb Colour b 17.5 17.1 18.1 Crumb Colour L-b 62.2 62.1 60.9 Yellow Alkaline Noodle Noodle Sheet L (T=30min) 81.0 83.4 81.5 84.7 79.1 83.1 Noodle Sheet a (T=30min) -0.8-0.8-0.7-1.0 0.2-0.7 Noodle Sheet b (T=30min) 25.0 23.7 23.2 22.0 28.4 26.9 Noodle Sheet L (T=24hr) 71.3 75.7 73.2 78.2 69.1 76.6 Noodle Sheet a (T=24hr) 3.4 2.0 2.2 1.6 4.6 1.9 Noodle Sheet b (T=24hr) 26.9 26.6 26.2 25.0 31.6 30.2 Brightness Stability 9.7 7.6 8.3 6.5 10.0 6.5 Cooked Noodle L 66.4 67.9 66.8 69.0 66.5 69.9 Cooked Noodle a -1.0-1.3-0.6-1.6-0.8-1.8 Cooked Noodle b 23.0 24.3 23.5 24.1 24.0 25.8 Yield (%) 278 291 307 291 294 308 Peak cutting force(n) 1.6 1.7 1.3 1.3 1.5 1.5 Firmness (/10) 6.6 7.9 5.3 5.4 5.5 5.4 Smoothness (/10) 8.6 10.0 8.9 9.0 8.8 9.2 Elasticity (/10) 7.1 8.9 5.5 6.1 6.5 5.8 Alveograph Extensogram Farinogram End Products Of the three samples the Geelong sample has the best baking performance. Bakery water absorption would be expected to improve with commercial milling. The samples processed well as noodles forming a fine even crumb with bright yellow appearance particularly at 60 per cent flour extraction. The good colour was also reflected in the noodle sheet colour results. At 60 per cent extraction rate the flours produced noodles with good colour stability. The noodles produced from the Newcastle APW had good texture and were considered firm and elastic. 29

ASW Geelong (Marong) Grade Samples TABLE 11. ASW1 grade samples, Geelong Sample Variety/Grade ASW1 Sample Origin Geelong Wheat Test Weight (kg/hl) 81 1000 kernel weight 38 Grain Hardness (PSI) 14 Protein (%) Kjeldahl (Nx5.7, 11% mb) 9.6 Oven Moisture (%) 11.2 Ash (%) (11% mb) 1.41 Falling Number (seconds) 412 Screenings (%) 1.8 Foreign Material (%) 0.8 US Dockage (%) 0.7 US Dockage: Broken & Shrunken (%) 0.5 US Dockage: Foreign Material (%) 0.0 Total US Dockage (%) 1.2 US Dockage: Heat Damaged (%) 0.0 US Dockage: Sprout Damaged (%) 0.0 Milling Quality Index 2.0 Flour extraction (%) Buhler str. run 74.0 Clean Grain Wheat This sample had a high test weight and falling number but low flour yield. 30

TABLE 11. ASW1 grade samples, Geelong continued Sample Variety/Grade ASW1 Sample Origin Geelong Flour Straight Run 60% Extraction Protein (%) Kjeldahl (Nx5.7, 14% mb) 8.7 Diastatic Activity (mg/10g) 169 Oven Moisture (%) 13.4 Ash (%) (14% mb) 0.55 Starch Damage (%) 6.2 Zeleny Sedimentation Value (ml) 40 Colour Grade (Kent Jones) -1.9 Minolta Flour L 92.5 Minolta Flour a -0.4 Minolta Flour b 9.5 Minolta Flour L-b 83.0 Farinogram Water Absorption (%) 57.6 Development Time (min) 2.7 Stability (min) 9.4 Breakdown (BU) 45 Extensogram Extensibility (cm) 45 min pull 18.9 Maximum Height (BU) 45 min pull 330 Area (cm 2 ) 45 min pull 86 Extensibility (cm) 135 min pull 16.0 Maximum Height (BU) 135 min pull 455 Area (cm 2 ) 135 min pull 92 Alveograph Overpressure (mm H 2 O) 71 Length (mm) 92 Swelling Index 21 Deformation Energy (10-4 J) 249 P/L 0.77 Amylograph (Full) Peak (BU) 735 Gelatinisation Time (min) 25 Gelatinisation Temperature ( C) 68 Breakdown (BU) 50 Flour Flour colour was considered good. Water absorption was low and development time short. The sample had moderate extensibility and dough strength for this protein content. The alveograph L value was good as was the flour peak viscosity. 31

100 0 100 200 300 0 4 8 12 16 20 TABLE 11. ASW1 grade samples, Geelong continued Sample Variety/Grade Sample Origin Straight Dough Baking Straight Run 60% Extraction Bakery Water (%) 53.6 Mix Time (s) 225 Volume (cc) 668 Total score (/100) 61.0 Crumb Colour L 79.2 Crumb Colour a -0.4 Crumb Colour b 18.7 Crumb Colour L-b 60.5 Rapid Dough Baking Bakery Water (%) 55.6 Mix Time (s) 64 Volume (cc) 728 Total score (/100) 62.8 Crumb Colour L 78.8 Crumb Colour a -0.4 Crumb Colour b 18.5 Crumb Colour L-b 60.3 Yellow Alkaline Noodle Noodle Sheet L (T=30min) 82.4 Noodle Sheet a (T=30min) -0.8 Noodle Sheet b (T=30min) 25.1 Noodle Sheet L (T=24hr) 74.0 Noodle Sheet a (T=24hr) 3.3 Noodle Sheet b (T=24hr) 27.3 Brightness Stability 8.3 Cooked Noodle L 66.1 Cooked Noodle a -1.0 Cooked Noodle b 25.2 Yield (%) 293 Peak cutting force(n) 1.4 Firmness (/10) 5.9 Smoothness (/10) 8.6 Elasticity (/10) 6.6 ASW1 Geelong Alveograph Extensogram Farinogram End Products This ASW sample performed well in the baking test despite a low protein content. Noodle colour was good at straight run extraction. The noodles were not considered firm which was again consistent with the low protein content of this sample. 32

6. Comparisons to 2004/05 To provide an indication of the performance of the grain and flour over time, the grade results have been compared to the five-year average results reported by AWB Ltd (2006) (Figures 3 and 4). The APH grade samples appear to differ from the older averages particularly for wheat ash content, falling number and grain moisture content and screenings. The hard wheat (AH) and the standard white (ASW) samples seem to be quite similar in performance except for screenings. In relation to flour the samples for 2008-09 compared to the five-year average they appeared to vary considerably on many of the measures (Figure 4). For some samples, amylograph peak viscosity and farinograph extensibility were higher than the five-year averages. 33

FIGURE 3. Comparison of grade results for wheat to the five-year average performance measures 2001/02 to 2005/06. Percentage Deviation from Five-Year Averages for Flour (APH wheat) Amlograph Peak (BU) Extensibility (cm) 135 min pull Protein (%) Kjeldahl 60 50 40 30 20 10 0-10 -20-30 Minolta Flour L Water Absorption (%) Maximum Height (BU) 45 min pull Stability (min) Extensibility (cm) 45 min pull Newcastle Port Zone Gladstone Port Zone Brisbane Port Zone Mackay Port Zone Port Kembla Port Zone Percentage Deviation from Five-Year Averages for Flour (AH wheat) Protein (%) Kjeldahl 100 80 Amlograph Peak (BU) 60 40 20 Minolta Flour L 0-20 -40-60 Extensibility (cm) 135 min pull -80-100 Water Absorption (%) Maximum Height (BU) 45 min pull Stability (min) Extensibility (cm) 45 min pull Newcastle Port Zone Gladstone Port Zone Brisbane Port Zone Mackay Port Zone Marong H2 Marong H1 Port Kembla Port Zone 34

FIGURE 3. Comparison of grade results for wheat to the five-year average performance measures 2001/02 to 2005/06 (continued). Percentage Deviation from Five-Year Averages for Flour (APW wheat) Amlograph Peak (BU) Extensibility (cm) 135 min pull Protein (%) Kjeldahl 100 80 60 40 20 0-20 Minolta Flour L Water Absorption (%) Maximum Height (BU) 45 min pull Stability (min) Extensibility (cm) 45 min pull Brisbane Port Zone Gladstone Port Zone Mackay Port Zone Marong APW1 Newcastle Port Zone Port Kembla Port Zone 35

36 FIGURE 4. Comparison of grade results for flour to the five-year average performance measures 2001/02 to 2005/06. Percentage Deviation from Five-Year Averages for Prime Hard Wheat (APH) Flour extraction (%) Buhler - straight run Test Weight (kg/hl) 20 15 10 5 1000 Kernel weight (g) 0 Screenings (%) -5-10 -15 Grain Hardness (PSI) -20 z Falling Number (sec) Protein (%) Kjeldahl 11% mb) Ash (%) (11% mb) Oven Moisture (%) Newcastle Port Zone Gladstone Port Zone Brisbane Port Zone Mackay Port Zone Port Kembla Port Zone Percentage Deviation from Five-Year Averages for Hard Wheat (AH) Flour extraction (%) Buhler - straight run Screenings (%) Test Weight (kg/hl) 80 60 40 20 0-20 -40 1000 Kernel weight (g) Grain Hardness (PSI) Falling Number (sec) Protein (%) Kjeldahl 11% mb) Ash (%) (11% mb) Oven Moisture (%) Newcastle Port Zone Gladstone Port Zone Brisbane Port Zone Mackay Port Zone Marong H2 Marong H1 Port Kembla Port Zone