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


FLOUR: SRCSOUTHWEST REGION

2011 2010 2009


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


FLOUR: FARINOGRAM

SOUTHWEST REGION

2011 2010 2009


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


FLOUR: ALVEOGRAM

SOUTHWEST REGION

2011 2010 2009


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.


FLOUR: QUALITYSOUTHWEST *ONTARIO

1 CEWW 2 CEWW 2 CEWW

FLOUR (14.0% mb)


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


*There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.


FLOUR: SRCSOUTHWEST *ONTARIO

2011 2010 2009

Quality Parameter 1 CEWW 2 CEWW 2 CEWW


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



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



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


SOUTHWEST REGIONHARD RED WINTER WHEAT QUALITY

2011 ONTARIO QUALITY SCOOPCanada Eastern Hard Red Winter Wheat


WHEAT QUALITYSOUTHWEST *ONTARIO

2011 2010 2009

1 CEHRW 1 CEHRW 1 CEHRW

WHEAT (13.5% mb)


Protein content (dmb), % 11.9 12.8 12.2


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)


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




FLOUR: SRCSOUTHWEST *ONTARIO

2011 2010 2009

Quality Parameter 1 CEHRW 1 CEHRW 1 CEHRW


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



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



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


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/

http://ontarioqualityscoop.blogspot.com/

Technology

Aug 19 2011 quality scoop update