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 asarkar@cigi.ca
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
Composite sample preparation Approximately 25 kg of each regional composite sample is prepared and milled in lab mill
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
BUHLER LAB MILLING
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
Canada Western Red Spring No. 1 CWRS
Wheat Quality - 1CWRS Eastern North Central South Central North West South West Test Weight, kg/kl 84.4 84.0 83.2 83 83.2 Weight per 1000 kernels, g 35.2 38.0 35.0 38.3 38.3 Protein content, % 13.0 13.0 13.2 13.9 13.0
Wheat Quality - 1CWRS Eastern North Central South Central North West South West Falling number, sec 410 415 440 417 397 Ash content, % 1.55 1.50 1.52 1.52 1.50 PSI, % 49 47 49 47 45
Flour Quality - 1CWRS Eastern North Central South Central North West South West Flour yield, % 74.7 75.9 76.1 76.3 76.3 Ash content, % 0.46 0.46 0.48 0.45 0.42 Minolta colour, L* 86.3 86.6 86.3 86.2 86.4
ASH Cumulative ash curves - 1CWRS No. 1 CWRS 0.55 0.5 0.45 0.4 0.35 1CWRS EASTERN(W584-13) 1CWRS NC(W630-13) 1CWRS SC(W643-13) 1CWRS NW (W658-13) 1CWRS SW(659-13) 0.3 30 35 40 45 50 55 60 65 70 75 80 % EXTRACTION
Flour Quality - 1CWRS Eastern North Central South Central North West South West Protein content, % 12.2 12.3 12.4 13.4 12.4 Wet gluten, % 34.9 36.2 37.3 39.0 35.5 Starch damage, UCD 20.8 22.5 21.7 21.1 21.8 Amylograph peak viscosity, BU 740 685 670 570 490
Farinograph - 1CWRS
Farinograph - 1CWRS Eastern North Central South Central North West South West Absorption, % 62.7 63.6 64.2 64.1 63.5 Development time, min 5.8 4.8 4.9 5.5 4.5 Stability, min 9.3 6.8 6.8 7.9 7.0 Mixing tolerance index, BU 34 31 31 33 30
Extensograph - 1CWRS
Extensograph - 1CWRS Eastern North Central South Central North West South West Rmax, BU 405 321 323 324 372 E, mm 201 214 214 229 210 Area, cm 2 108 93 93 101 105
Canada Western Red Spring No. 2 CWRS
Wheat Quality - 2CWRS Eastern North Central South Central North West South West Test Weight, kg/kl 82.6 82.8 81.4 82.4 82.4 Weight per 1000 kernels, g 35.0 34.6 38.0 40.9 39.6 Protein content, % 13.4 12.7 13.1 13.4 13.3
Wheat Quality - 2CWRS Eastern North Central South Central North West South West Falling number, sec 385 428 434 418 403 Ash content, % 1.60 1.59 1.55 1.52 1.51 PSI, % 50 49 51 50 49
Flour Quality - 2CWRS Eastern North Central South Central North West South West Flour yield, % 75.2 74.4 75.9 75.8 76.0 Ash content, % 0.48 0.46 0.48 0.47 0.44 Minolta colour, L* 85.7 86.0 86.2 86.0 86.3
ASH Cumulative ash curves - 2CWRS NO. 2 CWRS 0.55 0.5 0.45 0.4 0.35 2CWRS EASTERN (W670-13) 2CWRS NC (660-13) 2CWRS SC (644-13) 2CWRS NW (W661-13) 2CWRS SW (W662-13) 0.3 30 35 40 45 50 55 60 65 70 75 80 % EXTRACTION
Flour Quality - 2CWRS Eastern North Central South Central North West South West Protein content, % 12.5 11.9 12.3 12.8 12.6 Wet gluten, % 36.3 36.2 34.9 38.9 36.5 Starch damage, UCD 20.5 22.1 21.6 21.4 21.1 Amylograph peak viscosity, BU 330 590 630 575 455
No. 2 CWRS
Farinograph - 2CWRS Eastern North Central South Central North West South West Absorption, % 63.3 63.5 63.0 64.0 63.3 Development time, min 5.1 4.3 4.7 4.8 4.8 Stability, min 7.1 7.1 7.3 7.8 7.2 Mixing tolerance index, BU 31 32 29 27 28
No. 2 CWRS
Extensograph - 2CWRS Eastern North Central South Central North West South West Rmax, BU 318 330 324 323 349 E, mm 207 205 202 216 210 Area, cm 2 89 92 89 94 99
Canada Prairie Spring Red No. 2 CPSR
Wheat Quality - 2CPSR Prairie Test Weight, kg/kl 81.0 Weight per 1000 kernels, g 45.0 Protein content, % 12.7
Wheat Quality - 2CPSR Prairie Falling number, sec 418 Ash content, % 1.47 PSI, % 51
Flour Quality - 2CPSR Prairie Flour yield, % 76.5 Ash content, % 0.47 Minolta colour, L* 86.0
ASH Cumulative ash curve - 2CPSR & 2CWRW CWRW AND CPSR 0.48 0.46 0.44 0.42 0.4 0.38 0.36 2CWRW COMP (W627-13) 2CPSR PRAIRIE (W645-13) 0.34 0.32 0.3 30 35 40 45 50 55 60 65 70 75 80 % EXTRACTION
Flour Quality - 2CPSR Prairie Protein content, % 12.0 Wet gluten, % 32.5 Starch damage, UCD 21.1 Amylograph peak viscosity, BU 640
No. 2CPSR
Farinograph Quality - 2CPSR Prairie Absorption, % 59.9 development time, min 7.4 Stability, min 12.4 Mixing tolerance index, BU 25
No. 2 CPSR
Extensograph Quality - 2 CPSR Prairie Rmax, BU 658 E, mm 180 Area, cm 2 147
Canada Western Red Winter No. 2 CWRW
Wheat Quality - CWRW 2 CWRW Test Weight, kg/kl 81.4 Weight per 1000 kernels, g 28.8 Protein content, % 12.1
Wheat Quality - CWRW 2 CWRW Falling number, sec 428 Ash content, % 1.50 PSI, % 57
Flour Quality - CWRW 2 CWRW Flour yield, % 74.6 Ash content, % 0.46 Minolta colour, L* 85.5
ASH Cumulative ash curves - 2 CPSR & 2 CWRW CWRW AND CPSR 0.48 0.46 0.44 0.42 0.4 0.38 0.36 2CWRW COMP (W627-13) 2CPSR PRAIRIE (W645-13) 0.34 0.32 0.3 30 35 40 45 50 55 60 65 70 75 80 % EXTRACTION
Flour Quality - CWRW 2 CWRW Protein content, % 11.1 Wet gluten, % 29.3 Starch damage, UCD 19.7 Amylograph peak viscosity, BU 710
Farinograph Quality - CWRW 2 CWRW Absorption, % 53.4 Development time, min 4.7 Stability, min 11.3 Mixing tolerance index, BU 25
Extensograph Quality - CWRW 2 CWRW Rmax, BU 486 E, mm 206 Area, cm 2 129
Pilot Milling of CWRS
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 26 24 22 20 30 28 26 24 34 32 30 28 BRAN SHORTS 2 BK SIFTER 40 38 36 34 44 42 38 36 50 46 42 38 2 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
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
Pilot Milled Quality - CWRS Flour Eastern Flour yield, % 76.4 Ash content, % 0.55 Minolta colour, L* 85.1 Starch damage, UCD 24.4
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