Hard Red Winter (Mixed Varieties)
| |
Low Protein (10.9% and Below) |
Intermediate
Protein (11.0%- 12.4%) |
High Protein
(12.5% & Above) |
| |
1998 |
1999 |
1998 |
1999 |
1998 |
1999 |
| WHEAT |
|
|
|
|
|
|
|
Protein1 |
|
|
|
|
|
|
|
Dry Basis |
11.0 |
11.3 |
13.4 |
13.4 |
15.2 |
15.5 |
|
As - Is |
9.8 |
10.3 |
12.1 |
12.3 |
13.7 |
14.2 |
|
12% MB |
9.7 |
9.9 |
11.8 |
11.8 |
13.1 |
13.6 |
| Moisture |
10.5 |
9.0 |
10.0 |
8.5 |
9.6 |
8.4 |
| Test Weight |
|
lb/bu |
61.2 |
64.4 |
61.4 |
64.6 |
60.7 |
63.9 |
|
kg/hl4 |
80.5 |
84.6 |
80.7 |
84.9 |
79.8 |
84.0 |
| 1000 Kernel Weight (gr) |
41.9 |
46.0 |
39.2 |
45.9 |
38.4 |
46.0 |
| SKCS Hardness Score |
69.8 |
63.0 |
75.5 |
70.0 |
73.1 |
69.0 |
| Falling Number (sec.) |
348 |
364 |
367 |
390 |
386 |
398 |
| Kernel Size
Distribution |
|
Large (7w) |
90 |
92 |
84 |
90 |
82 |
87 |
|
Medium (10W) |
9 |
8 |
15 |
10 |
16 |
12 |
|
Small (12W) |
1 |
0 |
1 |
0 |
2 |
1 |
| MILLING |
| Test Mill Yield2
(%) |
69.1 |
70.3 |
69.6 |
70.6 |
71.3 |
70.9 |
| Wheat Protein (Dry-Basis) |
11.0 |
11.3 |
13.4 |
13.4 |
15.2 |
15.5 |
| Flour Protein1
(Dry-Basis) |
10.0 |
9.9 |
12.4 |
12.0 |
14.3 |
14.1 |
| Wheat Ash (Dry-Basis) |
1.78 |
1.56 |
1.85 |
1.72 |
1.9 |
1.7 |
| Flour Ash (Dry-Basis) |
0.54 |
0.48 |
0.58 |
0.51 |
0.58 |
0.51 |
| FLOUR |
| Flour Protein1 (14%
MB) |
8.6 |
8.5 |
10.6 |
10.3 |
12.3 |
12.1 |
| Flour Ash (14% MB) |
0.46 |
0.41 |
0.50 |
0.44 |
0.50 |
0.44 |
| Wet Gluten (14% MB) |
22.2 |
21.5 |
27.0 |
27.2 |
32.6 |
31.5 |
| FARINOGRAM |
| Arrival Time (min.) |
1.4 |
1.1 |
1.9 |
1.9 |
2.4 |
3.2 |
| Mixing Peak (min.) |
2.6 |
2.1 |
5.7 |
7.7 |
6.8 |
13.8 |
| Mixing Tolerance (min.) |
7.3 |
10.3 |
12.3 |
16.1 |
12.5 |
21.1 |
| Absorption (%) |
63.5 |
62.0 |
64.7 |
63.8 |
65.8 |
64.7 |
| BAKING RESULTS |
| Bake Volume3
(cc) |
720 |
715 |
839 |
832 |
878 |
913 |
1)
Wheat and Flour Protein: Leco Combustion Nitrogen Analyzer Model FP 428
2)
Test mill yield: Brabender Quadromat Senior Mill, modified in 1997.
3)
Bake Volume = AACC Method 10-10B
Back
to top
| 