NOT FOR PUBLICATION/ NE PAS PUBLIER
QUALITY DATA/DONNÉES DE QUALITÉ for / pour WHEAT REGISTRATION TESTS/ ESSAIS D’ENREGISTREMENT du BLÉ
2009
L.N. PIETRZAK I. PARISIEN J. GALE GRAIN QUALITY LABORATORY EASTERN CEREAL AND OILSEED RESEARCH CENTRE AGRICULTURE AND AGRI-FOOD CANADA, OTTAWA REPORT #21, JANUARY 2010
L. N. PIETRZAK I. PARISIEN J. GALE LABORATOIRE DE QUALITÉ DES GRAINS CENTRE DE RECHERCHES DE L’EST SUR LES CÉRÉALES ET OLÉAGINEUX AGRICULTURE et AGROALIMENTAIRE CANADA, OTTAWA RAPPORT #21, JANVIER 2010
Canada
NOT FOR PUBLICATION/ NE PAS PUBLIER
2009 QUALITY DATA / DONNÉES DE QUALITÉ A.
ONTARIO REGISTRATION TESTS ESSAIS D'ENREGISTREMENT DE L'ONTARIO SOFT WINTER WHEAT / BLÉ TENDRE D'HIVER HARD RED WINTER WHEAT / BLÉ ROUX DUR D'HIVER HARD RED SPRING WHEAT/BLÉ ROUX DUR DE PRINTEMPS -
B.
MARITIME MILLING QUALITY WINTER WHEAT REGISTRATION TEST ESSAI D'ENREGISTREMENT DES MARITIMES POUR LES BLÉS PANIFIABLES D'HIVER
C.
MARITIME QUALITY SPRING WHEAT REGISTRATION TEST ESSAI D'ENREGISTREMENT MARITIME POUR LES BLÉS PANIFIABLES DE PRINTEMP
D.
QUEBEC QUALITY WINTER WHEAT REGISTRATION TEST ESSAI D'ENREGISTREMENT DU QUÉBEC POUR LES BLÉS PANIFIABLES D'HIVER
E.
QUEBEC QUALITY SPRING WHEAT REGISTRATION TEST ESSAI D'ENREGISTREMENT DU QUÉBEC POUR LES BLÉS PANIFIABLES DE PRINTEMPS
ABBREVIATIONS USED IN TABLES_______________________________ ONTARIO SOFT WINTER WHEAT REGISTRATION TEST Kernel characteristics, second year entries________________________ Flour characteristics, second year entries_________________________ Kernel characteristics, first year entries___________________________ Flour characteristics, first year entries____________________________ Kernel and flour characteristics, two year average___________________ ONTARIO HARD RED WINTER WHEAT REGISTRATION TEST Kernel characteristics, second year entries________________________ Flour characteristics, second year entries_________________________ Farinograms, second year entries_______________________________ Kernel characteristics, first year entries___________________________ Flour characteristics, first year entries____________________________ Kernel and flour characteristics, two year average___________________ ONTARIO HARD RED SPRING WHEAT REGISTRATION TEST Kernel characteristics, first year entries___________________________ Flour characteristics, first year entries_____________________________ MARITIME MILLING QUALITY WINTER WHEAT REGISTRATION TEST Kernel characteristics_________________________________________ Flour characteristics__________________________________________ Farinograms________________________________________________ MARITIME QUALITY SPRING WHEAT REGISTRATION TEST Kernel characteristics_________________________________________ Flour characteristics__________________________________________ Farinograms________________________________________________ QUEBEC QUALITY WINTER WHEAT REGISTRATION TEST Kernel characteristics_________________________________________ Flour characteristics__________________________________________ Farinograms________________________________________________ QUEBEC QUALITY SPRING WHEAT REGISTRATION TEST Kernel characteristics_________________________________________ Flour characteristics__________________________________________ Farinograms________________________________________________ OCCC QUALITY GUIDELINES Eastern Canadian Wheat______________________________________
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 22 23 24 25 26 27 31
ABBREVIATIONS USED IN TABLES I. KERNEL CULTIVAR GRADE TEST WEIGHT KERNEL WEIGHT KERNEL HARDNESS GRAIN PROTEIN
-
FALLING NUMBER GRAIN ASH
-
name of analysed cultivar in accordance with Canadian Grain Commission guidelines kg/hl "2 grams/hl g/1000 kernels (SKCS method) SKCS method percent of protein on 13.5% ( "0.2%) moisture basis; N x 5.7 ; AACC method 46-30 falling number in sec, ± 25 sec ; AACC method 56-81B percent of ash ("0.03%)
II. FLOUR FLOUR YIELD
(I)
-
FLOUR YIELD (A)
-
FLOUR PROTEIN
-
PROTEIN DIFFERENCE FLOUR ASH COOKIE SPREAD COOKIE W/T FARINOGRAPH ABSN
-
FARINOGRAPH PK TM FARINOGRAPH STABIL FARINOGRAPH MTI LOAF VOLUME BAKING INDEX ALVEOGRAPH PK TM ALVEOGRAPH LENGTH
-
ALVEOGRAPH ENERGY RVA PEAK V RVA TROUGH
-
RVA FINAL V
-
STARCH DAMAGE
-
yield percent ("1.5%) obtained from Buhler-mag mill model MLU-202; on constant input basis yield percent (± 1.5%) obtained from Buhler-mag mill model MLU-202; on constant input basis and 0.50% constant ash percent of protein ( "0.2%) on 14.0% moisture basis; N x 5.7; AACC method 46-30 difference between grain and flour protein content percent of ash ( "0.02%) average width in cm ("0.8cm); AACC method 10-52 average ratio of cookie width to thickness ("0.08) farinograph absorption of water (" 0.7cc). Amount of water which must be added to a flour of 14.0% moisture to give required consistency farinograph development time in minutes farinograph stability of dough in minutes farinograph mixing tolerance index in B.U. loaf volume in cm3 (± 30cc) - Remix method (GRL) (Loaf Volume)/(Flour Protein) maximum alveograph ordinates in mm x 1.1 alveograph abscissa at rapture (length) in mm 3 deformation energy of dough in 10 ergs viscosity at peak time (Rapid Visco Analyser; std. method #1) minimum viscosity after breakdown (hot paste viscosity) (Rapid Visco Analyser; std. method #1) viscosity at the end of pasting curve (Rapid Visco Analyser; std. method #1) starch damage as a percentage of flour weight ( "0.05%) (McCleary method - AACC method 76-31)
1
ONTARIO SOFT WINTER WHEAT REGISTRATION TEST -2008/ 2009 SUMMARY - KERNEL CHARACTERISTICS SECOND YEAR ENTRIES CULTIVAR SUPERIOR TW319-094 YW07W CM8-425 CM8-7777 UGRC19/2-2T UGRC19/114B UGRC17/5 UGRC17/6 SC07201R SC07203R
GRADE 1 F 1 1 1 1 2 1 2 1 1
TEST WEIGHT 79.5 81.3 81.1 82.0 82.4 81.6 78.1 79.4 79.1 81.8 81.7
KERNEL WEIGHT 41.6 48.6 40.9 35.5 39.8 39.2 40.5 36.3 36.6 39.8 37.7
KERNEL HARDNESS 71.8 70.7 75.5 71.5 73.4 71.2 73.2 72.0 71.8 71.4 75.7
GRAIN PROTEIN 9.79 10.29 9.90 9.59 10.09 10.09 10.32 10.12 10.22 10.26 10.42
GRAIN ASH 1.54 1.49 1.31 1.42 1.52 1.49 1.44 1.45 1.46 1.41 1.45
FALLING NUMBER 261 299 271 276 279 296 275 275 280 269 311
Five locations bulked to give a composite: Woodslee, Nairn, Ridgetown, Palmerston and Chatham
2
ONTARIO SOFT WINTER WHEAT REGISTRATION TEST - 2008/2009 SUMMARY - FLOUR CHARACTERISTICS SECOND YEAR ENTRIES CULTIVAR SUPERIOR TW319-094 YW07W CM8-425 CM8-7777 UGRC19/2-2T UGRC19/114B UGRC17/5 UGRC17/6 SC07201R SC07203R
_FLOUR YIELD_ I A 74.8 77.1 73.0 76.7 72.6 77.5 73.7 79.5 71.4 73.8 74.4 78.1 74.9 78.6 74.8 78.7 74.4 78.3 71.3 75.6 74.3 79.1
FLOUR FLOUR PROTEIN _COOKIE_ ASH PROTEIN DIFFERENCE SPREAD W/T 0.45 8.65 1.14 8.85 12.64 0.42 8.95 1.34 9.07 12.09 0.40 8.28 1.62 9.19 13.61 0.38 8.32 1.27 9.16 12.86 0.45 8.74 1.36 8.92 11.89 0.43 8.91 1.18 8.71 10.88 0.43 8.87 1.45 8.79 11.92 0.42 8.86 1.25 8.49 10.30 0.42 8.86 1.36 8.73 11.45 0.41 8.93 1.32 8.59 10.57 0.40 8.84 1.58 9.15 13.07
_ALVEOGRAPH DATA_ _RVA DATA_ PK TM LENGTH ENERGY PEAK V TROUGH FINAL V 18 181 52 175 97 171 22 170 68 165 116 205 31 91 79 224 136 235 33 120 86 216 127 223 32 141 91 186 131 235 36 96 77 181 126 211 32 116 99 199 125 207 39 173 165 222 141 230 43 136 151 229 150 239 42 124 132 244 142 238 25 151 77 244 162 270
Five locations bulked to give a composite: Woodslee, Nairn, Ridgetown, Palmerston and Chatham
3
ONTARIO SOFT WINTER WHEAT REGISTRATION TEST - 2008/2009 SUMMARY - KERNEL CHARACTERISTICS FIRST YEAR ENTRIES CULTIVAR A: SUPERIOR SC08208R SC08302W SC08307R SC08308R SC08309R ACF126103 ACF213003B B: SUPERIOR TW412-011 TW412-033 K10-01 CM2-9232 CM2-9249 CM5-96103 CM5-96105 YW08C
GRADE
TEST WEIGHT
KERNEL WEIGHT
KERNEL HARDNESS
GRAIN PROTEIN
GRAIN ASH
FALLING NUMBER
F 2 1 1 1 F F F
77.7 80.3 79.6 78.6 80.9 80.3 80.0 80.1
41.4 41.5 37.5 38.1 38.6 41.8 38.7 39.9
74.7 75.1 71.4 78.2 79.1 75.9 73.2 72.1
9.19 9.44 9.82 9.38 9.51 9.79 9.56 10.15
1.50 1.48 1.40 1.39 1.45 1.47 1.47 1.52
274 289 296 273 290 295 309 286
1 1 1 F 1 1 1 1 2
79.5 80.9 79.3 78.2 80.6 80.6 82.8 82.3 79.7
41.6 40.7 40.3 38.9 35.0 41.1 41.6 42.5 43.0
71.8 72.4 73.9 69.0 74.6 77.9 73.0 73.1 78.7
9.79 9.70 9.66 9.94 9.88 9.75 9.82 10.10 9.81
1.54 1.57 1.44 1.48 1.45 1.45 1.53 1.59 1.43
261 303 284 279 291 226 286 287 278
A: Three locations bulked to give a composite: Ridgetown, Centralia and Inwood B: Five locations bulked to give a composite: Woodslee, Nairn, Ridgetown, Palmerston and Chatham
4
ONTARIO SOFT WINTER WHEAT REGISTRATION TEST - 2008/2009 SUMMARY - FLOUR CHARACTERISTICS FIRST YEAR ENTRIES CULTIVAR A: SUPERIOR SC08208R SC08302W SC08307R SC08308R SC08309R ACF126103 ACF213003B B: SUPERIOR TW412-011 TW412-033 K10-01 CM2-9232 CM2-9249 CM5-96103 CM5-96105 YW08C
_FLOUR YIELD_ I A
FLOUR ASH
FLOUR PROTEIN
PROTEIN DIFFERENCE
_COOKIE_ SPREAD W/T
74.5 68.5 71.6 74.2 71.5 74.4 73.3 73.2
76.6 73.2 77.8 81.2 78.5 81.2 79.6 79.1
0.46 0.41 0.38 0.36 0.36 0.36 0.37 0.38
8.12 7.92 8.28 7.84 7.76 8.62 8.26 8.79
1.07 1.51 1.54 1.54 1.76 1.17 1.31 1.35
9.20 9.13 8.90 9.08 9.25 9.11 8.80 8.70
13.38 12.59 11.13 13.71 13.21 13.02 11.00 10.55
74.8 73.6 73.4 74.3 75.1 76.1 69.0 69.5 74.5
77.1 77.5 78.0 72.0 80.7 80.0 67.5 68.8 76.2
0.45 0.42 0.41 0.55 0.39 0.42 0.53 0.51 0.47
8.65 8.48 8.31 8.83 8.65 8.44 8.50 8.69 8.37
1.14 1.22 1.35 1.11 1.23 1.30 1.33 1.41 1.45
8.85 8.95 8.71 8.64 8.83 9.01 8.79 8.70 9.19
12.64 11.74 11.62 10.80 12.61 13.11 11.16 11.60 14.14
A: Three locations bulked to give a composite: Ridgetown, Centralia and Inwood B: Five locations bulked to give a composite: Woodslee, Nairn, Ridgetown, Palmerston and Chatham
5
ONTARIO SOFT WINTER WHEAT REGISTRATION TEST - 2008/2009 2 YEAR AVERAGE KERNEL CHARACTERISTICS CULTIVAR SUPERIOR TW319-094 YW07W CM8-425 CM8-7777 UGRC19/2-2T UGRC19/114B UGRC17/5 UGRC17/6 SC-07201R SC-07203R
TEST WEIGHT 77.8 80.0 80.4 81.1 81.3 79.5 78.7 78.4 78.1 81.6 81.3
KERNEL WEIGHT 40.3 48.7 40.6 34.1 39.8 37.2 41.5 35.9 35.5 38.9 37.1
KERNEL HARDNESS 74.1 72.9 76.6 72.0 75.2 73.7 74.2 73.6 72.9 72.5 76.8
GRAIN PROTEIN 10.44 10.54 9.96 9.84 10.32 10.49 10.51 10.61 10.55 10.96 10.93
FLOUR YIELD 75.3 74.1 74.1 73.7 72.3 75.0 75.6 74.9 75.4 72.7 73.3
FLOUR ASH 0.46 0.45 0.42 0.41 0.50 0.46 0.46 0.44 0.45 0.43 0.42
FLOUR PROTEIN 9.27 9.08 8.40 8.50 8.87 9.31 9.22 9.35 9.29 9.60 9.36
PROTEIN DIFFERENCE 1.17 1.46 1.56 1.34 1.46 1.18 1.30 1.26 1.26 1.36 1.57
GRAIN ASH 1.52 1.47 1.35 1.44 1.50 1.54 1.51 1.46 1.45 1.43 1.47
FALLING NUMBER 228 286 284 270 289 284 253 270 276 280 319
FLOUR CHARACTERISTICS CULTIVAR SUPERIOR TW319-094 YW07W CM8-425 CM8-7777 UGRC19/2-2T UGRC19/114B UGRC17/5 UGRC17/6 SC-07201R SC-07203R
_COOKIE_ SPREAD W/T 8.41 10.37 8.71 10.81 8.79 11.60 8.64 10.81 8.43 10.07 8.47 10.02 8.53 10.83 8.28 9.39 8.36 9.82 8.32 9.41 8.85 12.05
6
ONTARIO HARD RED WINTER WHEAT REGISTRATION TEST - 2008/2009 SUMMARY - KERNEL CHARACTERISTICS SECOND YEAR ENTRIES CULTIVAR AC MORLEY MAXINE TW301-020 SC06215R UGRCMTR112
GRADE 2 F 2 2 2
TEST WEIGHT 81.3 81.7 82.9 78.6 80.1
KERNEL WEIGHT 40.9 48.0 38.2 42.9 35.7
KERNEL HARDNESS 56.2 58.1 56.7 57.1 55.0
GRAIN PROTEIN 12.23 12.75 12.55 10.85 12.45
GRAIN ASH 1.59 1.56 1.55 1.45 1.62
FALLING NUMBER 279 212 283 243 292
Five locations bulked to give a composite: Nairn, Ridgetown, Ottawa, Woodslee and Chatham
7
ONTARIO HARD RED WINTER WHEAT REGISTRATION TEST - 2008/2009 SUMMARY - FLOUR CHARACTERISTICS SECOND YEAR ENTRIES CULTIVAR AC MORLEY MAXINE TW301-020 SC06215R UGRCMTR112
_FLOUR YIELD_ FLOUR PROTEIN FLOUR I A PROTEIN DIFFERENCE ASH 75.4 77.2 11.08 1.15 0.46 78.0 82.7 11.41 1.33 0.41 76.0 81.3 11.52 1.04 0.39 76.5 76.5 9.57 1.28 0.50 75.4 78.4 11.27 1.18 0.44
ABSN 54.7 56.2 54.5 53.6 56.9
_FARINOGRAPH DATA_ PK TM STABIL MTI 3.4 5.0 55 2.9 7.5 27 5.4 7.8 43 1.5 3.1 69 4.0 5.3 54
_RVA DATA_ LOAF BAKING STARCH PEAK V TROUGH FINAL V VOLUME INDEX DAMAGE 180 116 192 638 58 4.85 135 66 125 700 61 5.11 207 129 216 708 61 4.62 235 137 236 618 65 5.57 232 159 249 715 63 5.43
Five locations bulked to give a composite: Nairn, Ridgetown, Ottawa, Woodslee and Chatham
8
9
ONTARIO HARD RED WINTER WHEAT REGISTRATION TEST - 2008/2009 SUMMARY - KERNEL CHARACTERISTICS FIRST YEAR ENTRIES CULTIVAR A: AC MORLEY MAXINE 6S-0-EM0614 6S-0-EM0681 6S-1-EM0362 UGRCMTR6 UGRCMTR12 B: AC MORLEY MAXINE TW457-012 TW465-008 ACS57133 CM5-96378
GRADE
TEST WEIGHT
KERNEL WEIGHT
KERNEL HARDNESS
GRAIN PROTEIN
GRAIN ASH
FALLING NUMBER
2 F 1 F F 2 2
79.4 80.3 82.2 79.6 79.7 80.5 80.0
39.1 42.5 33.6 39.2 35.9 34.9 40.9
59.6 58.4 62.8 64.1 64.4 60.1 57.9
11.17 11.51 11.44 10.75 10.85 10.50 11.22
1.54 1.57 1.58 1.50 1.45 1.65 1.57
276 290 296 272 287 294 313
2 F 2 1 F 2
81.3 81.7 82.4 80.9 79.6 81.4
40.9 48.0 38.2 47.1 43.4 48.1
56.2 58.1 50.8 54.6 52.6 60.8
12.23 12.75 11.62 11.41 11.28 11.96
1.59 1.56 1.48 1.50 1.65 1.54
279 212 305 268 267 306
A: Three locations bulked to give a composite: Ridgetown, Centralia and Inwood B: Five locations bulked to give a composite: Nairn, Ridgetown, Ottawa, Woodslee and Chatham
10
ONTARIO HARD RED WINTER WHEAT REGISTRATION TEST - 2008/2009 SUMMARY - FLOUR CHARACTERISTICS FIRST YEAR ENTRIES CULTIVAR A: AC MORLEY MAXINE 6S-0-EM0614 6S-0-EM0681 6S-1-EM0362 UGRCMTR6 UGRCMTR12 B: AC MORLEY MAXINE TW457-012 TW465-008 ACS57133 CM5-96378
_FLOUR YIELD_ I A
FLOUR PROTEIN FLOUR PROTEIN DIFFERENCE ASH
_FARINOGRAPH DATA_ ABSN PK TM STABIL MTI
LOAF BAKING STARCH VOLUME INDEX DAMAGE
75.2 76.7 75.1 77.8 76.5 73.2 75.3
76.7 80.3 79.8 82.6 80.8 73.2 78.2
10.22 10.56 10.21 9.71 9.58 9.38 10.01
0.95 0.96 1.23 1.04 1.26 1.12 1.21
0.47 0.43 0.41 0.40 0.41 0.50 0.44
54.0 55.3 55.1 52.1 53.2 55.3 56.9
3.5 2.5 2.8 1.9 3.8 1.5 1.9
4.1 6.4 2.9 5.5 5.2 4.3 3.8
70 35 66 50 67 53 57
653 720 653 695 670 680 733
64 68 64 72 70 73 73
4.83 5.13 4.50 4.51 4.68 5.53 5.53
75.4 78.0 76.4 76.2 73.4 76.8
77.2 82.7 80.9 80.7 72.9 80.6
11.08 11.41 10.48 10.16 10.05 10.64
1.15 1.33 1.13 1.25 1.23 1.32
0.46 0.41 0.41 0.41 0.51 0.42
54.7 56.2 59.5 54.4 55.8 56.1
3.4 2.9 2.9 1.8 1.9 1.9
5.0 7.5 3.3 5.2 5.7 5.5
55 27 63 40 46 41
638 700 625 700 680 680
58 61 60 69 68 64
4.85 5.11 6.04 5.44 5.52 4.63
A: Three locations bulked to give a composite: Ridgetown, Centralia and Inwood B: Five locations bulked to give a composite: Nairn, Ridgetown, Ottawa, Woodslee and Chatham
11
ONTARIO HARD RED WINTER WHEAT REGISTRATION TEST - 2008/2009 2 YEAR AVERAGE KERNEL CHARACTERISTICS CULTIVAR AC MORLEY MAXINE TW301-020 SC-06215R UGRCMTR112
TEST WEIGHT 80.8 81.3 82.4 77.6 79.8
KERNEL WEIGHT 40.3 43.2 37.1 41.2 34.2
KERNEL HARDNESS 59.3 59.0 58.0 56.0 56.6
GRAIN PROTEIN 11.72 12.42 12.11 11.01 12.17
GRAIN ASH 1.57 1.57 1.54 1.49 1.63
FLOUR ASH 0.45 0.40 0.39 0.49 0.44
ABSN 55.2 56.8 55.0 54.1 57.1
FALLING NUMBER 285 249 300 275 302
FLOUR CHARACTERISTICS CULTIVAR AC MORLEY MAXINE TW301-020 SC06215R UGRCMTR112
FLOUR YIELD 75.7 77.3 76.4 76.8 75.7
FLOUR PROTEIN PROTEIN DIFFERENCE 10.55 1.16 11.27 1.15 11.12 1.00 9.75 1.27 10.95 1.22
_FARINOGRAPH DATA_ PK TM STABIL 3.4 4.5 2.5 7.0 4.8 7.4 1.8 3.6 3.4 5.5
MTI 56 27 46 64 51
PEAK V 159 153 197 215 219
_RVA DATA_ LOAF BAKING STARCH TROUGH FINAL V VOLUME INDEX DAMAGE 102 176 665 63 4.93 92 168 742 66 5.13 125 214 732 66 4.66 130 250 656 68 5.72 152 244 727 66 5.52
12
ONTARIO QUALITY SPRING WHEAT REGISTRATION TEST - 2009 SUMMARY - KERNEL CHARACTERISTICS FIRST YEAR ENTRIES CULTIVAR
GRADE
CELTIC ACS51638 ACS57602 CM7036 00S0292-12 00S0292-20 SW180-026 SW188-026 AW674 AW687 AW690 QB(2)-90 QB(2)-126 EC0075-94
F F F F F F F F 1 2 2 2 2 2
TEST WEIGHT 78.9 82.5 80.4 79.2 79.0 78.2 82.5 79.4 82.7 81.0 78.7 80.1 81.0 81.3
KERNEL WEIGHT 36.8 35.9 41.1 36.9 39.5 42.3 36.1 38.4 40.1 38.5 38.2 40.9 38.1 43.2
KERNEL HARDNESS 49.2 50.8 50.0 52.6 54.0 55.0 56.4 54.0 46.4 44.7 47.4 51.4 54.3 51.3
GRAIN PROTEIN 14.61 13.02 14.09 13.20 14.45 14.12 13.76 14.10 12.78 13.76 12.72 14.44 15.19 14.33
GRAIN ASH 1.69 1.59 1.69 1.57 1.53 1.56 1.53 1.61 1.59 1.67 1.59 1.67 1.76 1.65
FALLING NUMBER 346 360 335 362 291 314 280 298 302 326 328 294 333 314
Five locations bulked to give a composite: Ottawa, New Liskeard, St Marys, Palmerston and Elora
13
ONTARIO HARD RED SPRING WHEAT REGISTRATION TEST - 2009 SUMMARY - FLOUR CHARACTERISTICS FIRST YEAR ENTRIES CULTIVAR CELTIC ACS51638 ACS57602 CM7036 00S0292-12 00S0292-20 SW180-026 SW188-026 AW674 AW687 AW690 QB(2)-90 QB(2)-126 EC0075-94
_FLOUR YIELD_ I A 72.6 75.6 73.6 79.8 75.5 78.8 73.3 80.1 75.1 80.3 75.7 78.8 74.2 80.4 75.2 79.2 74.1 80.2 73.2 76.2 72.7 74.6 75.4 78.9 74.7 75.7 72.9 76.0
FLOUR PROTEIN FLOUR PROTEIN DIFFERENCE ASH 13.62 0.99 0.44 12.06 0.96 0.38 12.96 1.13 0.43 12.12 1.08 0.36 13.36 1.10 0.40 13.06 1.06 0.44 12.55 1.21 0.38 12.72 1.38 0.42 11.83 0.95 0.38 12.72 1.05 0.44 11.63 1.09 0.46 13.47 0.96 0.43 13.93 1.26 0.48 13.16 1.17 0.44
_FARINOGRAPH DATA_ ABSN PK TM STABIL 59.8 7.4 12.0 57.8 2.4 9.7 58.3 6.5 11.0 58.2 2.7 12.0 59.4 5.8 8.6 59.4 5.2 10.0 58.2 5.0 7.3 59.6 4.5 9.3 61.2 2.8 13.0 61.8 5.7 8.5 58.0 2.9 8.7 59.2 7.2 10.0 60.8 4.7 10.0 59.1 3.5 9.9
MTI 31 29 31 16 38 31 48 28 8 35 23 33 25 24
LOAF BAKING STARCH VOLUME INDEX DAMAGE 858 63 6.05 755 63 5.39 818 63 6.30 808 67 5.80 893 67 5.25 905 69 5.07 825 66 6.10 838 66 5.60 758 64 6.81 860 68 7.04 795 68 6.27 830 62 5.38 870 62 5.48 780 59 5.54
Five locations bulked to give a composite: Ottawa, New Liskeard, St Marys, Palmerston and Elora
14
MARITIME MILLING QUALITY WINTER WHEAT REGISTRATION TEST - 2008/2009 SUMMARY - KERNEL CHARACTERISTICS CULTIVAR AC SAMPSON FUNDULEA WW103 WW106 WW107 WW108
GRADE 2 2 F F F F
TEST WEIGHT 74.8 79.0 75.6 78.2 78.2 76.8
KERNEL WEIGHT 41.6 37.5 42.4 38.3 40.7 43.8
KERNEL GRAIN HARDNESS PROTEIN 61.6 11.56 63.3 11.68 57.1 11.34 56.6 11.41 56.8 11.71 58.2 10.45
GRAIN ASH 1.60 1.60 1.60 1.68 1.67 1.47
FALLING NUMBER 260 259 215 346 315 320
Three locations bulked to give a composite: Ottawa, Truro and Hartland
15
MARITIME MILLING QUALITY WINTER WHEAT REGISTRATION TEST - 2008/2009 SUMMARY - FLOUR CHARACTERISTICS CULTIVAR AC SAMPSON FUNDULEA WW103 WW106 WW107 WW108
_FLOUR YIELD_ I A 75.1 76.1 72.3 76.2 73.9 74.9 74.5 75.0 76.8 75.8 75.1 77.9
FLOUR PROTEIN PROTEIN DIFFERENCE 10.46 1.10 10.09 1.59 10.00 1.34 10.15 1.26 10.67 1.04 9.49 0.96
FLOUR ASH 0.48 0.42 0.48 0.49 0.52 0.44
_FARINOGRAPH DATA_ ABSN PK TM STABIL 57.1 2.5 4.5 55.4 2.8 4.1 57.3 1.9 3.2 56.5 2.0 4.1 58.1 2.2 5.2 56.8 1.7 2.1
MTI 57 77 71 60 44 79
LOAF VOLUME 715 668 708 710 745 705
BAKING INDEX 68 66 71 70 70 74
Three locations bulked to give a composite: Ottawa, Truro and Hartland
16
STARCH DAMAGE 5.26 4.48 5.78 5.47 5.65 5.48
17
MARITIME QUALITY SPRING WHEAT REGISTRATION TEST - 2009 SUMMARY - KERNEL CHARACTERISTICS CULTIVAR AC WALTON AC HELENA NASS AC BARRIE AW625 AW636 AW655 AW658 W984-8767 AW674 AW687 AW690 AW606
GRADE F F 2 F 2 2 2 F 2 F F 2 F
TEST WEIGHT 73.9 77.1 76.5 77.0 76.1 74.5 79.5 78.0 76.9 79.9 77.6 76.0 76.5
KERNEL WEIGHT 33.1 37.2 32.1 32.4 39.0 36.2 33.5 37.9 35.9 38.3 35.9 37.4 34.0
KERNEL GRAIN HARDNESS PROTEIN 45.8 15.20 44.9 12.49 54.1 14.70 54.7 16.19 42.6 14.96 50.2 14.52 52.8 14.41 49.8 14.09 53.9 14.53 46.7 13.68 45.4 15.04 46.8 13.20 56.3 13.03
GRAIN ASH 1.81 1.72 1.84 1.77 1.83 1.80 1.69 1.72 1.74 1.75 1.81 1.76 1.79
FALLING NUMBER 324 270 297 313 296 269 312 275 319 284 287 292 302
Three locations bulked to give a composite: Harrington, Hartland and Ottawa
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MARITME QUALITY SPRING WHEAT REGISTRATION TEST - 2009 SUMMARY - FLOUR CHARACTERISTICS CULTIVAR AC WALTON AC HELENA NASS AC BARRIE AW625 AW636 AW655 AW658 W984-8767 AW674 AW687 AW690 AW606
_FLOUR YIELD_ I A 73.5 73.5 73.0 73.0 70.6 69.6 74.5 76.0 73.1 74.8 74.7 76.2 76.0 79.4 74.3 76.7 75.8 78.0 74.4 78.7 72.4 73.4 73.6 75.9 73.2 73.7
FLOUR PROTEIN PROTEIN DIFFERENCE 14.24 0.96 11.44 1.05 13.22 1.49 15.08 1.10 13.89 1.07 13.34 1.18 13.63 0.78 12.79 1.30 13.57 0.96 12.49 1.19 13.88 1.16 11.81 1.39 11.36 1.68
FLOUR ASH 0.50 0.50 0.52 0.47 0.47 0.47 0.43 0.45 0.46 0.42 0.48 0.46 0.49
ABSN 59.1 57.1 58.8 59.0 59.7 57.6 58.3 58.5 56.7 61.0 61.6 57.6 57.4
_FARINOGRAPH DATA_ PK TM STABIL 5.3 6.7 1.9 6.6 4.0 6.7 6.2 8.9 3.7 8.9 5.3 9.7 6.9 15.0 2.2 13.0 4.9 7.8 2.7 8.6 6.2 7.7 5.4 8.9 3.0 2.8
MTI 44 34 40 35 35 37 23 18 35 10 49 40 80
LOAF VOLUME 913 800 853 880 860 910 910 828 880 820 855 815 688
BAKING INDEX 64 70 64 58 62 68 67 65 65 66 62 69 61
Three locations bulked to give a composite: Harrington, Hartland and Ottawa
19
STARCH DAMAGE 5.29 6.44 4.83 4.92 6.05 5.66 5.66 5.52 4.90 6.17 6.15 5.91 5.60
20
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QUEBEC QUALITY WINTER WHEAT REGISTRATION TEST - 2008/2009 SUMMARY - KERNEL CHARACTERISTICS CULTIVAR HARVARD CFBA0601 06SH1.166 05SH15.030
GRADE F F F F
TEST WEIGHT 78.6 78.9 79.5 78.4
KERNEL WEIGHT 39.5 43.9 37.6 41.0
KERNEL GRAIN HARDNESS PROTEIN 54.0 13.08 54.3 11.81 60.0 12.26 51.9 11.66
GRAIN ASH 1.53 1.50 1.54 1.58
FALLING NUMBER 268 263 288 256
Two locations bulked to give a composite: Princeville and Beloeil
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QUEBEC QUALITY WINTER WHEAT REGISTRATION TEST - 2008/2009 SUMMARY - FLOUR CHARACTERISTICS CULTIVAR HARVARD CFBA0601 06SH1.166 05SH15.030
_FLOUR YIELD_ I A 74.0 78.7 75.6 81.0 76.4 83.1 74.1 78.3
FLOUR PROTEIN FLOUR PROTEIN DIFFERENCE ASH 11.72 1.36 0.41 10.83 0.99 0.39 10.86 1.40 0.37 10.17 1.49 0.42
ABSN 56.9 55.9 54.0 54.7
_FARINOGRAPH DATA_ PK TM STABIL 3.3 6.3 3.3 5.8 1.9 4.5 1.7 4.9
MTI 44 48 53 48
LOAF BAKING STARCH VOLUME INDEX DAMAGE 770 66 5.25 760 70 5.26 728 67 5.19 695 68 6.01
Two locations bulked to give a composite: Princeville and Beloeil
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QUEBEC QUALITY SPRING WHEAT REGISTRATION TEST - 2009 SUMMARY - KERNEL CHARACTERISTICS CULTIVAR A: AC BARRIE AW625 BS04-223 07SW04 BS05-173 SQB001 SQB004 CFB0601 CFB0704 CFB0705 CFB0711 CFB0901 CFB0902 CFB0903 CRGB-1865 CRGB-1869 CRGB-1875 BS06-139 BS06-236 08SW01 08SW08 AW674 AW687 98S017-01 SW124-029 HF-656.2b1b AC FIELDSTAR V AC UNITY VB B: AC BARRIE EC0005.3 HF-374-1c5a
GRADE
TEST WEIGHT
KERNEL WEIGHT
KERNEL GRAIN HARDNESS PROTEIN
BF F F BF F BF BF F BF BF BF BF F F BF BF BF F F F F F BF F BF BF BF BF
78.2 77.3 80.7 78.2 79.5 76.8 78.4 80.3 77.2 78.6 77.6 78.2 79.9 79.9 77.7 77.5 77.6 77.5 76.4 75.5 79.2 78.8 77.5 76.0 73.8 77.1 77.6 77.3
33.5 38.9 31.6 32.5 34.6 31.4 32.7 32.7 32.7 30.9 31.7 36.8 30.4 31.9 39.0 38.6 39.8 39.0 32.4 33.6 37.7 35.8 35.4 30.9 36.7 31.7 29.7 32.9
54.0 45.0 59.3 55.6 49.3 57.2 62.1 55.2 48.5 53.2 57.9 52.4 54.6 56.2 49.9 45.9 46.7 49.2 61.0 57.2 51.2 50.4 47.0 59.6 56.5 55.4 51.0 50.3
F F BF
79.0 76.7 81.8
33.2 38.4 34.7
57.2 45.1 46.6
GRAIN ASH
FALLING NUMBER
15.40 13.63 14.46 15.47 14.65 14.53 15.35 13.72 14.78 13.48 14.83 14.14 14.81 14.01 13.46 13.83 13.83 14.95 12.88 15.15 14.30 12.64 13.65 13.61 14.68 12.75 15.18 14.48
1.70 1.73 1.61 1.76 1.68 1.85 1.75 1.74 1.74 1.69 1.74 1.67 1.67 1.64 1.73 1.75 1.76 1.76 1.66 1.84 1.75 1.69 1.73 1.69 1.84 1.65 1.79 1.73
298 293 262 359 306 260 320 290 276 269 288 344 295 266 254 277 268 264 304 346 256 291 315 252 252 314 300 323
15.14 13.23 12.81
1.76 1.77 1.71
342 256 309
A: Five locations bulked to give a composite: Beloeil, St Hyacinthe, Ste Rosalie, St Augustin and Pintendre B: Four locations bulked to give a composite: Beloeil, Princeville, St Augustin and Pintendre
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QUEBEC QUALITY SPRING WHEAT REGISTRATION TEST - 2009 SUMMARY - FLOUR CHARACTERISTICS CULTIVAR A: AC BARRIE AW625 BS04-223 07SW04 BS05-173 SQB001 SQB004 CFB0601 CFB0704 CFB0705 CFB0711 CFB0901 CFB0902 CFB0903 CRGB-1865 CRGB-1869 CRGB-1875 BS06-139 BS06-236 08SW01 08SW08 AW674 AW687 98S017-01 SW124-029 HF-656.2b1b AC FIELDSTAR V AC UNITY VB B: AC BARRIE EC0005.3 HF-374-1c5a
_FLOUR YIELD_ I A
FLOUR PROTEIN FLOUR PROTEIN DIFFERENCE ASH
ABSN
_FARINOGRAPH DATA_ PK TM STABIL MTI
LOAF BAKING STARCH VOLUME INDEX DAMAGE
74.1 72.9 75.5 74.1 74.4 75.3 75.0 71.5 71.7 74.7 73.3 74.9 73.6 75.6 73.2 72.0 72.4 75.3 74.4 74.9 74.5 73.8 73.0 73.2 74.5 73.4 74.0 74.2
78.1 73.4 79.7 76.2 77.1 74.8 78.6 75.0 72.2 76.6 76.1 77.7 78.6 80.2 72.7 72.0 71.9 77.3 78.9 75.3 75.0 78.0 73.9 74.6 76.1 78.2 76.2 74.7
14.11 12.39 13.39 14.21 13.72 13.36 14.35 12.46 13.57 12.75 13.39 12.65 13.64 12.77 12.08 12.24 12.04 13.51 11.47 14.40 12.80 11.54 12.55 12.31 13.15 12.08 14.31 13.66
1.28 1.24 1.07 1.25 0.93 1.17 1.00 1.25 1.20 0.73 1.44 1.49 1.17 1.24 1.39 1.59 1.79 1.44 1.41 0.75 1.49 1.10 1.11 1.30 1.52 0.68 0.87 0.82
0.42 0.49 0.42 0.46 0.45 0.51 0.43 0.43 0.49 0.46 0.44 0.44 0.40 0.41 0.51 0.50 0.51 0.46 0.41 0.49 0.49 0.42 0.48 0.47 0.47 0.40 0.46 0.49
59.7 60.2 58.6 60.4 61.4 58.2 58.9 61.6 62.8 60.6 60.4 59.4 60.4 59.0 58.1 59.1 58.9 61.0 55.1 60.3 59.6 60.4 61.2 60.8 62.1 57.5 60.5 61.8
4.0 2.7 4.4 3.9 4.0 4.0 4.5 3.9 2.5 2.8 4.4 4.2 4.5 5.0 2.4 2.2 2.2 4.2 3.2 5.3 3.7 2.4 4.5 3.7 3.0 1.9 4.7 3.7
6.3 6.4 5.0 6.3 7.7 5.2 5.4 4.4 7.6 7.0 4.7 5.4 6.1 7.1 5.1 5.1 4.9 4.7 4.7 5.0 3.5 5.4 4.3 4.1 2.7 3.2 6.0 4.7
46 34 66 44 32 56 59 68 20 33 56 58 51 61 42 47 46 58 66 65 90 47 87 79 83 59 57 69
818 823 763 790 823 810 813 815 840 795 800 818 835 833 705 690 683 825 745 793 745 733 730 693 630 753 888 870
58 66 57 56 60 61 57 65 62 62 60 65 61 65 58 56 57 61 65 55 58 63 58 56 48 62 62 64
5.57 6.70 4.83 5.71 6.58 5.03 4.68 5.79 7.09 6.30 5.79 6.13 6.43 6.02 6.58 6.92 6.56 5.93 5.29 5.09 6.66 6.63 7.15 6.22 5.88 6.19 6.23 6.61
74.6 71.5 72.1
77.5 72.5 74.0
14.04 11.94 12.13
1.10 1.29 0.67
0.44 0.48 0.46
59.3 59.6 61.0
5.0 4.8 2.8
6.2 6.0 4.9
52 62 53
858 835 773
61 70 64
5.60 6.83 7.45
A: Five locations bulked to give a composite: Beloeil, St Hyacinthe, Ste Rosalie, St Augustin and Pintendre B: Four locations bulked to give a composite: Beloeil, Princeville, St Augustin and Pintendre
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2009 OCCC QUALITY GUIDELINES FOR ONTARIO WHEAT February 11, 2009
1.Wheat Guidelines are based on grade #1 wheat
A. SOFT : Ontario Soft Winter Wheat CHECK GRAIN :
MILLING (Flour)
COOKIE
ALVEOGRAM
RVA DATA
(CEWW , CESRW)
Superior Test Weight, kg/hl
=>76
Kernel Weight
=> Check
Kernel Hardness
=> Check
Protein
Check +/- 1.0
Ash Content, %
1.7 maximum
Falling Number, (sec)
> (Check - 10%)
Yield, % of grain
=> Check
Ash
=< Check
Protein
Check +/- 1.0
Protein Difference
< (Check + 30%)
Spread
Check +/-0.25
W/T
Check +/-0.5
Peak Time
25 +/- 10
Length
100 +/- 50
Energy
75 +/- 25
Peak V
> (Check - 20%) 31
2009 OCCC QUALITY GUIDELINES FOR ONTARIO WHEAT February 11, 2009
1.Wheat Guidelines are based on grade #1 wheat
B. HARD : Ontario Hard Spring Wheat
(CERS , CEHWS)
CHECK
Celtic
GRAIN :
Test Weight, kg/hl
=>78
Kernel Weight
=> Check
Kernel Hardness
=< Check
Protein
>(Check - 1.0)
Ash Content, %
=< Check
Falling Number, (sec)
>(Check - 10%)
Yield, % of grain
=> Check
Ash
=< Check
Protein
Check +/- 1.5
Protein Difference
< (Check + 30%)
Absoprtion
> (Check - 2.5)
Peak
=> Check +/- 2.5
Stabilty
> (Check - 1.5)
MTI
< (Check + 10)
RVA DATA
Peak V
> (Check - 20%)
BAKE
Loaf Volume
> (Check - 50)
OTHER
Starch Damage
< (Check + 1)
MILLING (Flour)
FARINOGRAPH
32
2009 OCCC QUALITY GUIDELINES FOR ONTARIO WHEAT February 11, 2009
1.Wheat Guidelines are based on grade #1 wheat
C. HARD : Ontario Hard Winter Wheat
(CEHRW , CEHWW)
CHECK
AC Morley
GRAIN :
Test Weight, kg/hl
=>78
Kernel Weight
=> Check
Kernel Hardness
=< Check
Protein
=> Check
Ash Content, %
=< Check
Falling Number, (sec)
>(Check - 10%)
Yield, % of grain
=> Check
Ash
=< Check
Protein
=> Check
Protein Difference
< (Check + 30%)
Absoprtion
=> Check
Peak
> (Check - 1.0)
Stabilty
=> Check
MTI
< (Check + 10)
RVA DATA
Peak V
> (Check - 20%)
BAKE
Loaf Volume
> Check
OTHER
Starch Damage
< (Check + 1)
MILLING (Flour)
FARINOGRAPH
33
2009 OCCC QUALITY GUIDELINES FOR ONTARIO WHEAT February 11, 2009
1.Wheat Guidelines are based on grade #1 wheat
D. DURUM : Ontario Durum Wheat CHECK GRAIN :
To be determined - report to be presented Jan 2010 Test Weight, kg/hl % Vitreous kernels Red/Black tip % Protein % Ash Content % Falling Number (seconds)
MILLING (Semolina)
(CESAD-spring, CEWAD-winter)
Yield, % of grain Ash % Protein % Protein Difference Color
To be determined - report to be presented Jan 2010 To be determined - report to be presented Jan 2010 To be determined - report to be presented Jan 2010 To be determined - report to be presented Jan 2010 To be determined - report to be presented Jan 2010 To be determined - report to be presented Jan 2010 To be determined - report to be presented Jan 2010 To be determined - report to be presented Jan 2010 To be determined - report to be presented Jan 2010 To be determined - report to be presented Jan 2010 To be determined - report to be presented Jan 2010 34
2009 OCCC QUALITY GUIDELINES FOR ONTARIO OATS February 11, 2009
2.Oats A. HULLED / COVERED CHECK
AC Rigodon, Manotick, Sherwood
GROAT :
Color Plumpness Thin oats Kernel weight Test weight Groat %
MILLING
OTHER
White to cream Minimum 50% plump (% by weight over a 6/64" x 3/4" slotted screen) 2% maximum through a 5/64" x 3/4" slotted screen laboratory precision grader Minimum 30g/1000 kernels 38 lb/bu minimum (48.6 kg/hl) or equivalent to check varieties
Protein
70% minimum - equal or greater than check 13% minimum (as is N x 6.25) or equivalent to check varieties (higher protein content preferred)
Ease of dehulling
Hull moderately easy to remove
Breakage during processing
Equal to or better than check varieties
Milling yield
160 pounds maximum to make 100 pounds of finished product
Flavor
Clean characteristic oat flavor
Groat oil
7.5 maximum (as is ). Lower values are desirable for milling purposes
Beta-Glucan
4% minimum (D.B.)
Total dietary fiber
10% minimum (D.B.) 35
2009 OCCC QUALITY GUIDELINES FOR ONTARIO OATS February 11, 2009
2.Oats B. HULL-LESS / NAKED CHECK
Navan / Shadow
GROAT :
Plumpness
Equal to or better than quality check
Kernel weight
For Milling purposes, kernel weight should be similar to groat weight of hulled varieties
Oil
Equal to or better than quality check
Protein
Equal to or better than quality check
Test weight
Equal to or better than quality check
Hull %
Equal to or better than quality check
36