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Quality of Western Canadian Wheat 2011

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Quality of Western Canadian Wheat 2011 ISSN 1498-9654 Quality of western Canadian wheat 2011 N.M. Edwards Program Manager, Bread Wheat Research D.W. Hatcher Program Manager, Asian Products and Wheat Enzymes B.X. Fu Program Manager, Durum Wheat Research Contact: Susan Stevenson Chemist, Wheat protein research Grain Research Laboratory Tel. : 204-983-3341 Canadian Grain Commission Email: [email protected] 1404-303 Main Street Fax : 204-983-0724 Winnipeg MB R3C 3G8 www.grainscanada.gc.ca Quality Innovation Service Table of contents Summary .................................................................................................................................................................................................. 5 Methodology.....................................................................................................................................................................................5 Nine classes of Canadian wheat ....................................................................................................................................................... 6 Introduction ............................................................................................................................................................................................ 8 What data in this report represent.............................................................................................................................................8 Background for the 2011 crop.....................................................................................................................................................8 Production and grade information ......................................................................................................................................8 Protein ...............................................................................................................................................................................................10 Canada Western Red Spring wheat...................................................................................................11 Protein and variety survey................................................................................................................................................................11 Milling and baking quality – Allis-Chalmers laboratory mill ................................................................................................12 Wheat, No. 1 Canada Western Red Spring...................................................................................................................... 12 Wheat, No. 2 Canada Western Red Spring...................................................................................................................... 13 Wheat, No. 3 Canada Western Red Spring...................................................................................................................... 14 Comparative Bühler laboratory mill flour data..........................................................................................................................14 Analytical and baking quality ....................................................................................................................................................14 Wheat, No. 1 Canada Western Red Spring 13.5............................................................................................................. 14 Wheat, No. 1 Canada Western Red Spring 12.5............................................................................................................. 15 Wheat, No. 2 Canada Western Red Spring 13.5............................................................................................................. 15 Wheat, No. 2 Canada Western Red Spring 12.5............................................................................................................. 15 Yellow alakline and white salted noodle quality.................................................................................................................16 Noodle preparation................................................................................................................................................................ 16 Yellow alkaline noodles ...............................................................................................................................................................16 Wheat, No. 1 Canada Western Red Spring 13.5............................................................................................................. 16 Wheat, No. 1 Canada Western Red Spring 12.5............................................................................................................. 17 Wheat, No. 2 Canada Western Red Spring 13.5............................................................................................................. 17 Wheat, No. 2 Canada Western Red Spring 12.5............................................................................................................. 18 White salted noodles ....................................................................................................................................................................19 Wheat, No. 1 Canada Western Red Spring 13.5............................................................................................................. 19 Wheat, No. 1 Canada Western Red Spring 12.5............................................................................................................. 19 Wheat, No. 2 Canada Western Red Spring 13.5............................................................................................................. 20 Wheat, No. 2 Canada Western Red Spring 12.5............................................................................................................. 20 Canada Western Amber Durum wheat .............................................................................................33 Protein and variety survey................................................................................................................................................................33 Wheat and pasta processing quality.............................................................................................................................................34 Wheat, No. 1 and 2 Canada Western Amber Durum................................................................................................... 34 Wheat, No. 3 Canada Western Amber Durum............................................................................................................... 35 Tables Table 1 – Mean protein content of milling grades of western Canadian wheat classes, 2011, 2010 and 2009 ......................................................................................................................................................10 Canadian Grain Commission 2 Quality of western Canadian wheat–2011 Table 2 – Mean protein content of 2011 Canada Western Red Spring wheat, by grade and province, with comparisons to 2010 and the 10-year mean.................................................11 Table 3 – Wheat, No. 1 Canada Western Red Spring Quality data for 2011 harvest sample grade composites compared to 2010 and 2001-2010 mean .....................................................................................................................................................22 Table 4 – Wheat, No. 2 Canada Western Red Spring Quality data for 2011 harvest sample grade composites compared to 2010 and 2001-2010 mean .....................................................................................................................................................23 Table 5 – Wheat, No. 3 Canada Western Red Spring Quality data for 2011 harvest sample grade composites compared to 2010 and 2001-10 mean..........................................................................................................................................................24 Table 6 – Wheat, No. 1 Canada Western Red Spring – 13.5 % protein segregate Analytical data, physical dough properties and baking quality data Comparative Bühler mill flour data – 2011 and 2010 harvest sample composites...................................25 Table 7 – Wheat, No. 1 Canada Western Red Spring – 12.5 % protein segregate Analytical data, physical dough properties and baking quality data Comparative Bühler mill data – 2011 and 2010 harvest sample composites.............................................26 Table 8 – Wheat, No. 2 Canada Western Red Spring – 13.5% protein segregate Analytical data, physical dough properties and baking quality data Comparative Bühler mill data – 2011 and 2010 harvest sample composites.............................................27 Table 9 – Wheat, No. 2 Canada Western Red Spring – 12.5% protein segregate Analytical data, physical dough properties and baking quality data Comparative Bühler mill data – 2011 and 2010 harvest sample composites.............................................28 Table 10 – Wheat, No. 1 Canada Western Red Spring – 13.5 % protein segregate Noodle quality data Comparative Bühler mill flour data – 2011 and 2010 harvest sample composites...................................29 Table 11 – Wheat, No. 1 Canada Western Red Spring –12.5 % protein segregate Noodle quality data Comparative Bühler mill flour data – 2011 and 2010 harvest sample composites...................................30 Table 12 – Wheat,
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