aug 19 2011 quality scoop update
TRANSCRIPT
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2011 QUALITY SCOOP UPDATE
Friday, August 19, 2011
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SOUTHWEST REGIONSOFT RED WINTER WHEAT QUALITY
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2011 ONTARIO QUALITY SCOOP Canada Eastern Soft Red Winter Wheat
WHEAT QUALITYSOUTHWEST REGION
2011 2010 2009
QUALITY PARAMETER 1 CESRW 2 CESRW2 CESRW 1 CESRW 2 CESRW
WHEAT (13.5% mb)
Protein content, % 9.0 9.5 8.6 8.7 8.6
Protein content (dmb), % 10.4 11.0 9.9 10.1 9.9
Falling number, s 377 369 355 334 346
RVA SN, RVU 115 122 119 95 105
Ash content, % 1.54 1.47 1.44 1.43 1.44
PSI, % 66 64 71 68 71
Flour yield (total products basis), %
72.9 73.0 69.6 69.9 69.6
Flour yield (0.50% ash basis), % 74.6 74.5 - - -
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2011 ONTARIO QUALITY SCOOPCanada Eastern Soft Red Winter Wheat
FLOUR QUALITYSOUTHWEST REGION
2011 2010 2009
QUALITY PARAMETER 1 CESRW 2 CESRW 2 CESRW 1 CESRW 2 CESRW
FLOUR (14.0% mb)
Protein content, % 7.5 8.0 6.9 7.2 7.1
Wet gluten, % 23.6 25.0 19.1 21.4 20.9
Ash content, % 0.47 0.47 0.43 0.35 0.33
Minolta colour - L* 86.2 86.0 86.1 86.4 85.9
a* -1.60 -1.40 -1.80 -1.90 -1.74
b* 17.4 16.6 17.6 17.7 16.9
Starch damage, UCD 11.5 10.4 7.5 11.3 10.9
Amylograph PV, BU 555 615 640 630 460
Falling number, s 356 377 348 345 323
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2011 ONTARIO QUALITY SCOOP Canada Eastern Soft Red Winter Wheat
FLOUR: SRCSOUTHWEST REGION
2011 2010 2009
QUALITY PARAMETER 1 CESRW 2 CESRW 2 CESRW 1 CESRW 2 CESRW
SOLVENT RETENTION CAPACITY (SRC)
Sucrose, % 85.5 87.8 84.9 85.5 87.5
Lactic acid, % 87.8 88.9 84.3 87.0 90.1
Sodium carbonate, % 65.1 66.3 63.3 64.6 65.6
Distilled water, % 50.4 51.6 50.3 50.8 52.2
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2011 ONTARIO QUALITY SCOOP Canada Eastern Soft Red Winter Wheat
FLOUR: FARINOGRAM
SOUTHWEST REGION
2011 2010 2009
QUALITY PARAMETER 1 CESRW 2 CESRW 2 CESRW 1 CESRW 2 CESRW
FARINOGRAM
Absorption, % 48.6 48.5 47.6 47.9 46.8
DDT, min 0.9 1.2 0.9 1.0 0.9
Stability, min 1.2 2.4 0.9 1.3 1.1
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2011 ONTARIO QUALITY SCOOP Canada Eastern Soft Red Winter Wheat
FLOUR: ALVEOGRAM
SOUTHWEST REGION
2011 2010 2009
QUALITY PARAMETER 1 CESRW 2 CESRW 2 CESRW 1 CESRW 2 CESRW
ALVEOGRAM
P(peak), mm 21 21 18 19 21
L (length), mm 111 142 113 148 106
W (work) (x 10-4), J 52 57 45 59 55*There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.
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SOUTHWEST REGIONSOFT WHITE WINTER WHEAT QUALITY
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2011 ONTARIO QUALITY SCOOP Canada Eastern Soft White Winter Wheat
WHEAT QUALITYSOUTHWEST *ONTARIO
2011 2010 2009
1 CEWW 2 CEWW 2 CEWW
WHEAT (13.5% mb)
Protein content, % 9.1 9.0 8.4
Protein content (dmb), % 10.6 10.4 9.8
Falling number, s 368 364 299
RVA SN, RVU 116 106 93
Ash content, % 1.59 1.52 1.44
PSI, % 64 68 71
Flour yield (total products basis), % 73.0 73.3 71.3
Flour yield (0.50% ash basis), % 71.7 - -*There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.
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2011 ONTARIO QUALITY SCOOP Canada Eastern Soft White Winter Wheat
FLOUR: QUALITYSOUTHWEST *ONTARIO
1 CEWW 2 CEWW 2 CEWW
FLOUR (14.0% mb)
Protein content, % 7.6 7.5 7.0
Wet gluten, % 24.1 21.1 20.1
Ash content, % 0.42 0.44 0.40
Minolta colour - L* 86.6 86.4 85.9
a* -2.00 -1.98 -1.85
b* 18.3 17.8 17.0
Starch damage, UCD 10.8 10.4 11.0
Amylograph PV, BU 585 620 390
Falling number, s 370 361 298
*There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.
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2011 ONTARIO QUALITY SCOOP Canada Eastern Soft White Winter Wheat
FLOUR: SRCSOUTHWEST *ONTARIO
2011 2010 2009
Quality Parameter 1 CEWW 2 CEWW 2 CEWW
SOLVENT RETENTION CAPACITY (SRC)
Sucrose, % 86.1 83.5 86.4
Lactic acid, % 84.9 82.0 84.3
Sodium carbonate, % 65.2 62.1 66.0
Distilled water, % 50.7 49.7 51.5
*There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.
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2011 ONTARIO QUALITY SCOOP Canada Eastern Soft White Winter Wheat
FLOUR: FARINOGRAMSOUTHWEST *ONTARIO
2011 2010 2009
QUALITY PARAMETER 1 CEWW 2 CEWW 2 CEWW
FARINOGRAM
Absorption, % 48.7 47.5 49.0
DDT, min 1.0 1.2 0.9
Stability, min 1.2 1.4 0.8
*There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.
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2011 ONTARIO QUALITY SCOOP Canada Eastern Soft White Winter Wheat
FLOUR: ALVEOGRAMSOUTHWEST *ONTARIO
2011 2010 2009
QUALITY PARAMETER 1 CEWW 2 CEWW 2 CEWW
ALVEOGRAM
P(peak) (height x 1.1), mm 19 19 20
L (length), mm 152 108 85
W (work) (x 10-4), J 50 47 41
*There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.
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SOUTHWEST REGIONHARD RED WINTER WHEAT QUALITY
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2011 ONTARIO QUALITY SCOOPCanada Eastern Hard Red Winter Wheat
*There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.
WHEAT QUALITYSOUTHWEST *ONTARIO
2011 2010 2009
1 CEHRW 1 CEHRW 1 CEHRW
WHEAT (13.5% mb)
Protein content, % 10.3 11.1 10.6
Protein content (dmb), % 11.9 12.8 12.2
Falling number, s 408 375 275
RVA SN, RVU 129 127 97
Ash content, % 1.47 1.49 1.49
PSI, % 48 53 52
Flour yield (total products basis), % 73.0 77.9 71.8
Flour yield (0.50% ash basis), % 77.8 - -
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2011 ONTARIO QUALITY SCOOP Canada Eastern Hard Red Winter Wheat
FLOUR QUALITYSOUTHWEST *ONTARIO
1 CEHRW 1 CEHRW 1 CEHRW
FLOUR (14.0% mb)
Protein content, % 9.1 10.2 9.5
Wet gluten, % 26.8 25.8 25.4
Ash content, % 0.42 0.49 0.38
Minolta colour - L* 86.4 85.0 86.0
a* -0.97 -0.71 -1.13
b* 15.2 14.9 15.2
Starch damage, UCD 17.1 16.0 21.8
Amylograph PV, BU 615 210 110
Falling number, s 398 350 287
*There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.
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2011 ONTARIO QUALITY SCOOP Canada Eastern Hard Red Winter Wheat
FLOUR: SRCSOUTHWEST *ONTARIO
2011 2010 2009
Quality Parameter 1 CEHRW 1 CEHRW 1 CEHRW
SOLVENT RETENTION CAPACITY (SRC)
Sucrose, % 97.4 100.9 103.0
Lactic acid, % 125.5 122.6 142.2
Sodium carbonate, % 76.1 79.2 88.5
Distilled water, % 59.2 60.0 65.0
*There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.
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2011 ONTARIO QUALITY SCOOP Canada Eastern Hard Red Winter Wheat
FLOUR: FARINOGRAMSOUTHWEST *ONTARIO
2011 2010 2009
QUALITY PARAMETER 1 CEHRW 1 CEHRW 1 CEHRW
FARINOGRAM
Absorption, % 54.3 55.6 59.2
DDT, min 2.0 2.3 2.0
Stability, min 5.5 6.7 4.0
*There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.
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2011 ONTARIO QUALITY SCOOP Canada Eastern Hard Red Winter Wheat
FLOUR: ALVEOGRAMSOUTHWEST *ONTARIO
2011 2010 2009
QUALITY PARAMETER 1 CEHRW 1 CEHRW 1 CEHRW
ALVEOGRAM
P(peak) (height x 1.1), mm 57 58 93
L (length), mm 125 138 67
W (work) (x 10-4), J 219 231 234
*There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.
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Quality Testing - Solvent Retention Capacity
Elaine SopiwnykHead, Analytical Services
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• Principle of the test:• Weight of solvent held by a flour after centrifugation and expressed as a percentage of flour weight (14% moisture basis)
• Typically performed on soft wheat flour• Predicts cookie baking performance
Solvent Retention Capacity (SRC)
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Flour component Water absorption(relative to native starch)
Gluten 1.7 x
Pentosans 10 x
StarchNative, undamagedDamaged
1 x2 x
Flour Components & Water Absorption
These components not only affect water absorption but have structural implications
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• Solvents: • Lactic acid, 5%: glutenin characteristics• Sodium carbonate, 5%: damaged starch• Sucrose, 50%: pentosans• Water: all quality parameters
• SRC results establish a flour’s quality profile
Solvent Retention Capacity (SRC)
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SRC - Calculation
• % SRC = gel weight86
flour weight 100 – flour mc
• Calculation was revised in 2009*
-1))x
) ) x 100
*Hayes, Bettge & Slade. 2009. Cereal Foods World. 54:174-175.
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Solvent Cookie Sponge & DoughCrackers
Lactic acidglutenin
≥ 87% ≥ 100%
Sodium carbonatedamaged starch
≤ 64% ≤ 72%
Sucrosepentosans
≤ 89% ≤ 96%
Waterall quality parameters
≤ 51% ≤ 57%
SRC Results – Optimum Performance
AACC 56-11.02
Conformance of bakery production is improved when results are stable.
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• Whole meal testing• Advantage: milling not required• Disadvantage: slight loss of accuracy but still useful for screening
• Small scale testing• Advantage: screening of early generations• Disadvantage: slight loss of accuracy but still useful for screening
SRC – Other Applications
Bettge, Morris, DeMacon & Kidwell. 2002. Cereal Chem. 79:670-674.
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Lactic Acid SRC (r)
Alveograph W 0.92*
Alveograph P/L NS
Mixograph Peak Time 0.76*
Gluten Index (wheat) 0.66*
Wet Gluten (wheat) NS
SRC – Relationships with Rheological Tests
Gaines, Fregeau-Reid, vander Kant & Morris. 2006. Cereal Chem. 83:284-286.
**P < 0.05NS – not significant
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• Relatively quick test that can be used for monitoring samples for cookie quality.
• Can be conducted using ground wheat.• Not all solvents need to be evaluated.
SRC – Summary
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For more information please contact:
Michael Reimer, MScTechnical Specialist, Ontario Wheat
Canadian International Grains Institute1000-303 Main St.,
Winnipeg, MB, R3C 3G7Phone: (204) 983-1055Fax: (204) 983-2642
E-mail: [email protected] Website: www.cigi.ca
Blog: http://ontarioqualityscoop.blogspot.com/