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2011 QUALITY SCOOP UPDATE
Friday, September 2, 2011
QUALITY SCOOP COLLECTION POINTS
NORTHWEST
NIAGARA
SOUTHWEST
EASTERN
2011 ONTARIO QUALITY SCOOPComposite Samples
REGION CLASS GRADE
Southwest
Soft Red Winter 1 CESRW
Soft Red Winter 2 CESRW
Soft White Winter 1 CEWW
Hard Red Winter 1 CEHRW
Northwest
Soft Red Winter 1 CESRW
Soft Red Winter 2 CESRW
Soft White Winter 1 CEWW
Hard Red Winter 1 CEHRW
Hard Red Winter 2 CEHRW
Niagara Soft Red Winter 1 CESRW
SOFT RED WINTER WHEAT 2011 Ontario Quality Scoop
SOUTHWEST REGIONCESRW Grading 2011, 2010, 2009
No. 1No. 2
No. 3CE Feed
Sample
0
10
20
30
40
50
60
70
80
90
100
20112010
2009
Grade
% o
f S
am
ple
s
Year
NIAGARA REGIONCESRW Grading 2011, 2010, 2009
No. 1 No. 2 No. 3 CE Feed Sample
0
10
20
30
40
50
60
70
80
90
100
2011
2010
2009
Grade
% o
f S
am
ple
s
Year
NORTHWEST REGIONCESRW Grading 2011, 2010, 2009
No. 1 No. 2 No. 3 CE Feed Sample
0
10
20
30
40
50
60
70
80
90
100
20112010
2009
Grade
% o
f S
am
ple
s
Year
2011 ONTARIO QUALITY SCOOP Canada Eastern Soft Red Winter Wheat
WHEAT QUALITY2011 by Region
Southwest Niagara Northwest
QUALITY PARAMETER 1 CESRW 2 CESRW1 CESRW 1 CESRW 2 CESRW
WHEAT (13.5% mb)
Protein content, % 9.0 9.5 8.4 8.8 8.8
Protein content (dmb), % 10.4 11.0 9.7 10.1 10.1
Falling number, s 377 369 371 359 366
RVA SN, RVU 115 122 110 115 127
Ash content, % 1.54 1.47
PSI, % 66 64
Flour yield (total products basis), %
72.9 73.0 73.6 71.4 72.7
Flour yield (0.50% ash basis), % 74.6 74.5
2011 ONTARIO QUALITY SCOOPCanada Eastern Soft Red Winter Wheat
FLOUR QUALITY2011 by Region
SOUTHWEST NIAGARA NORTHWEST
QUALITY PARAMETER 1 CESRW 2 CESRW 2 CESRW 1 CESRW 2 CESRW
FLOUR (14.0% mb)
Protein content, % 7.5 8.0 7.0 7.2 7.2
Wet gluten, % 23.6 25.0 20.0 21.5 20.5
Ash content, % 0.47 0.47
Minolta colour - L* 86.2 86.0 86.8 86.4 86.3
a* -1.60 -1.40 -1.77 -1.54 -1.50
b* 17.4 16.6 17.4 16.5 18.9
Starch damage, UCD 11.5 10.4 7.9 10.8 10.6
Amylograph PV, BU 555 615 640 650 530
Falling number, s 356 377 360 333 366
2011 ONTARIO QUALITY SCOOP Canada Eastern Soft Red Winter Wheat
FLOUR: SRC2011 by Region
Southwest Niagara Northwest
QUALITY PARAMETER 1 CESRW 2 CESRW 1 CESRW 1 CESRW 2 CESRW
SOLVENT RETENTION CAPACITY (SRC)
Sucrose, % 86 88 87 87 91
Sodium carbonate, % 65 66 64 63 65
Lactic acid, % 88 89 104 86 91
Distilled water, % 50 52 51 50 52
2011 ONTARIO QUALITY SCOOP Canada Eastern Soft Red Winter Wheat
FLOUR: FARINOGRAM
2011 by Region
Southwest Niagara Northwest
QUALITY PARAMETER 1 CESRW 2 CESRW 1 CESRW 1 CESRW 2 CESRW
FARINOGRAM
Absorption, % 48.6 48.5 48.0 49.0 49.4
DDT, min 0.9 1.2 1.2 0.9 1.0
Stability, min 1.2 2.4 1.2 1.1 1.2
2011 ONTARIO QUALITY SCOOP Canada Eastern Soft Red Winter Wheat
FLOUR: ALVEOGRAM
2011 by Region
SOUTHWEST NIAGARA NORTHWEST
QUALITY PARAMETER 1 CESRW 2 CESRW 1 CESRW 1 CESRW 2 CESRW
ALVEOGRAM
P(peak), mm 21 21 22 23 26
L (length), mm 111 142 133 121 104
W (work) (x 10-4), J 52 57 57 62 66
2011 ONTARIO QUALITY SCOOP Canada Eastern Soft Red Winter Wheat
COOKIE BAKING (AACC 10-53)
2011 by Region
SOUTHWEST NIAGARA NORTHWEST
1 CESRW 2 CESRW 1 CESRW 1 CESRW 2 CESRW
COOKIE
Width, mm 83.0 82.6
Thickness, mm 8.8 9.1
Spread (W/T) 9.5 9.1
SOFT WHITE WINTER WHEAT 2011 Ontario Quality Scoop
No. 1 No. 2 No. 3 CE Feed Sample
0.0
10.0
20.0
30.0
40.0
50.0
60.0
70.0
80.0
90.0
100.0
2011 Southwest
2011 Northwest
2010 Ontario
2009 Ontario
GRADE
% o
f S
am
ple
sQUALITY SCOOP
CEWW Grading 2011, 2010, 2009
2011 ONTARIO QUALITY SCOOP Canada Eastern Soft White Winter Wheat
WHEAT QUALITY2011 by Region
Southwest Northwest
1 CEWW 1 CEWW
WHEAT (13.5% mb)
Protein content, % 9.1 8.9
Protein content (dmb), % 10.6 10.2
Falling number, s 368 366
RVA SN, RVU 116 110
Ash content, % 1.59 1.50
PSI, % 64
Flour yield (total products basis), % 73.0 73.1
Flour yield (0.50% ash basis), % 71.7
2011 ONTARIO QUALITY SCOOP Canada Eastern Soft White Winter Wheat
FLOUR QUALITY2011 by Region
Southwest Northwest
1 CEWW 1 CEWW
FLOUR (14.0% mb)
Protein content, % 7.6 7.4
Wet gluten, % 24.1 21.6
Ash content, % 0.42
Minolta colour - L* 86.6 86.2
a* -2.00 -1.57
b* 18.3 15.1
Starch damage, UCD 10.8 11.1
Amylograph PV, BU 585 530
Falling number, s 370 342
2011 ONTARIO QUALITY SCOOP Canada Eastern Soft White Winter Wheat
FLOUR: SRC SOUTHWEST NORTHWEST
Quality Parameter 1 CEWW 1 CEWW
SOLVENT RETENTION CAPACITY (SRC)
Sucrose, % 86 85
Sodium carbonate, % 65 63
Lactic acid, % 85 90
Distilled water, % 51 50
2011 ONTARIO QUALITY SCOOP Canada Eastern Soft White Winter Wheat
FLOUR: FARINOGRAM2011 by Region
SOUTHWEST NORTHWEST
QUALITY PARAMETER 1 CEWW 1 CEWW
FARINOGRAM
Absorption, % 48.7 47.7
DDT, min 1.0 0.7
Stability, min 1.2 1.2
2011 ONTARIO QUALITY SCOOP Canada Eastern Soft White Winter Wheat
FLOUR: ALVEOGRAM2011 by Region
SOUTHWEST NORTHWEST
QUALITY PARAMETER 1 CEWW 1 CEWW
ALVEOGRAM
P(peak), mm 19 21
L (length), mm 152 155
W (work) (x 10-4), J 50 68
2011 ONTARIO QUALITY SCOOP Canada Eastern Soft White Winter Wheat
COOKIE BAKING (AACC 10-53)
2011 by Region
SOUTHWEST NORTHWEST
1 CEWW 1 CEWW
COOKIE
Width, mm 81.4
Thickness, mm 9.0
Spread (W/T) 9.1
HARD RED WINTER WHEAT 2011 Ontario Quality Scoop
No. 1 No. 2 No. 3 CE Feed Sample
0
10
20
30
40
50
60
70
80
90
100
2011 Southwest
2011 Northwest
2010 Ontario
2009 Ontario
GRADE
% o
f S
am
ple
sQUALITY SCOOP
CEHRW Grading 2011, 2010, 2009
2011 ONTARIO QUALITY SCOOPCanada Eastern Hard Red Winter Wheat
WHEAT QUALITY2011
SOUTHWEST NORTHWEST
1 CEHRW 1 CEHRW 2 CEHRW
WHEAT (13.5% mb)
Protein content, % 10.3 10.3 10.1
Protein content (dmb), % 11.9 11.9 11.7
Falling number, s 408 400 362
RVA SN, RVU 129 133 131
Ash content, % 1.47
PSI, % 48
Flour yield (total products basis), % 73.0 71.5 71.3
Flour yield (0.50% ash basis), % 77.8
2011 ONTARIO QUALITY SCOOP Canada Eastern Hard Red Winter Wheat
FLOUR QUALITY2011
SOUTHWEST NORTHWEST
1 CEHRW 1 CEHRW 2 CEHRW
FLOUR (14.0% mb)
Protein content, % 9.1 9.2 8.9
Wet gluten, % 26.8 24.8 24.1
Ash content, % 0.42
Minolta colour - L* 86.4 86.4 86.3
a* -0.97 -0.97 -0.98
b* 15.2 14.7 14.1
Starch damage, UCD 17.1 16.4 15.8
Amylograph PV, BU 615 490 480
Falling number, s 398 399 389
2011 ONTARIO QUALITY SCOOP Canada Eastern Hard Red Winter Wheat
FLOUR: SRC2011 by Region
SOUTHWEST NORTHWEST
Quality Parameter 1 CEHRW 1 CEHRW 2 CEHRW
SOLVENT RETENTION CAPACITY (SRC)
Sucrose, % 97 93 92
Sodium carbonate, % 76 75 73
Lactic acid, % 126 121 122
Distilled water, % 59 58 57
2011 ONTARIO QUALITY SCOOP Canada Eastern Hard Red Winter Wheat
FLOUR: FARINOGRAM2011 by Region
SOUTHWEST NORTHWEST
QUALITY PARAMETER 1 CEHRW 1 CEHRW 2 CEHRW
FARINOGRAM
Absorption, % 54.3 54.5 53.5
DDT, min 2.0 2.0 1.7
Stability, min 5.5 7.9 4.0
2011 ONTARIO QUALITY SCOOP Canada Eastern Hard Red Winter Wheat
FLOUR: ALVEOGRAM2011 by Region
SOUTHWEST NORTHWEST
QUALITY PARAMETER 1 CEHRW 1 CEHRW 2 CEHRW
ALVEOGRAM
P(peak), mm 57 61 59
L (length), mm 125 124 129
W (work) (x 10-4), J 219 236 241
2011 ONTARIO QUALITY SCOOP Canada Eastern Hard Red Winter Wheat
TEST BAKING (NO TIME DOUGH)
2011 by Region
SOUTHWEST NORTHWEST
1 CEHRW 1 CEHRW 2 CEHRW
BREAD
Absorption, % 55.3
Mixing time, min 4.7
Loaf Volume (TexVol), cc 929
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/