Download - Aug 19 2011 quality scoop update
2011 QUALITY SCOOP UPDATE
Friday, August 19, 2011
SOUTHWEST REGIONSOFT RED WINTER WHEAT QUALITY
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 - - -
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
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
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
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.
SOUTHWEST REGIONSOFT WHITE WINTER WHEAT QUALITY
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.
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.
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.
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.
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.
SOUTHWEST REGIONHARD RED WINTER WHEAT QUALITY
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 - -
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.
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.
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.
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.
Quality Testing - Solvent Retention Capacity
Elaine SopiwnykHead, Analytical Services
• 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)
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
• 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)
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.
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.
• 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.
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
• 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
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/