Qualità del grano canadese -‐ Raccolto CWRS e CWAD 2014

Wheat from Western Canada QUALITY PLUS Qualità del grano canadese -­‐ Raccolto CWRS e CWAD 2014 Canadian Wheat Quality -­‐ 2014 Crop CWRS and CWAD Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS Contenuto proteico di CWRS: dal 1927 al 2014 CWRS Protein Content: 1927 to 2014 Contenuto proteico, % (N x 5,7) Protein content, % (N x 5.7) 16 Media del
13,6% su
88 anni
15 88-year
mean 13.6%
14 13 12 11 1925 1945 1965 1985 2005 Anno 2 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS CWRS 2014: distribuzione delle proteine nel grano 2014 CWRS: wheat protein distribuSon 40 35 2013 2014 30 % 25 20 15 10 5 0 < 12% 3 12-­‐12.9% 13-­‐13.9% 14-­‐14.9% >15% Banda proteica Protein Band Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS CWRS 2014: Praterie occidentali e orientali 2014 CWRS: Western and Eastern Prairies Praterie occidentali Western Prairies Praterie orientali Eastern Prairies Non vi sono composiC delle praterie complessivi No overall prairie composites Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS CWRS 2014: composiS per qualità e proteine 2014 CWRS: composites by grade and protein Qualità Grade Praterie occidentali Western Prairies Praterie orientali Eastern Prairies N° 1 CWRS 13.5 12.5 13.5 12.5 (N/A) N° 2 CWRS 13.5 12.5 13.5 12.5 N° 3 CWRS 5 Nessuna segregazione Nessuna segregazione delle proteine delle proteine No protein segregaCon No protein segregaCon Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS ComposiS CWRS 2014: Molitura in laboratorio 2014 CWRS Composites: Laboratory Milling Molino da laboratorio Buhler •  SosCtuisce Allis-­‐Chalmers Tasso di estrazione standardizzato •  Consente il confronto direOo Buhler laboratory mill •  Replaces Allis-­‐Chalmers Standardized extracSon rates •  Allows direct comparison Controlled straight grade at 74% •  For all composites Patent at 60% •  No.1 & 2 CWRS 13.5 only 2013 Composites •  Re-­‐milled with Buhler for comparison Qualità controllata farina integrale al 74% •  Per tuP i composiC Raffinazione al 60% •  Solo N° 1 e 2 CWRS 13.5 ComposiS 2013 •  Rimolinata con Buhler per il confronto 6 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 Praterie occidentali No. 1 & 2 CWRS 13.5 Western Prairies 7 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie occidentali RisultaS analiSci del grano No. 1 & 2 CWRS 13.5 – Western Prairies Wheat AnalyScal Results 2014
Test grano
Wheat Tests
2013
N. 1
N. 2
N. 1
N. 2
82,4
79,5 83,2
81,8
36,0
34,0 36,8
34,9
Proteine, % Protein
13,8
13,7 13,7
13,7
Ceneri, % Ash
1,42
1,57 1,58
1,62
380
410 435
435
<0,05
0,17 Peso elettrolitico, kg/hL
Test weight, kg/hL
Peso per 1000 cariosside, g
1000 Kernel wt, g
Numero di caduta, sec
Falling Number, s
DON, ppm
8 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie occidentali Resa molitura – Molino da laboratorio Buhler No. 1 & 2 CWRS 13.5 – Western Prairies Milling Yields – Buhler Lab Mill 2014
Resa farina
Flour Yield
Base di grano pulito, %
Clean wheat basis, %
Base di ceneri 0,50%, %
0.50% ash basis, %
9 2013
N. 1
N. 2
N. 1
N. 2
74,8
74,8
74,9
75,2
79,3
77,8
77,9
78,7
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie occidentali Analisi della farina – 74% No. 1 & 2 CWRS 13.5 – Western Prairies Flour analysis – 74% 2014
Test farina
2013
Flour Tests
N. 1
N. 2
N. 1
N. 2
Proteine, % Protein, %
13,1
13,1
13,0
12,9
36,5
35,6
37,3
36,9
0,41
0,44
0,44
0,43
7,6
6,9
8,0
7,7
605
540
675
600
Glutine umido, %
Wet Gluten, %
Ceneri, % Ash, %
Danno amido, %
Starch damage, %
Viscosità di picco
amilografica, UB
Amylograph peak
viscosity, BU
10 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie occidentali Analisi della farina – 60% No. 1 & 2 CWRS 13.5 – Western Prairies Flour analysis – 60% 2014
Test farina
2013
Flour Tests
N. 1
N. 2
N. 1
N. 2
Proteine, % Protein %
13,0
12,8
12,9
12,8
Glutine umido, % Wet
Gluten, %
36,5
36,2
37,3
36,7
Ceneri, % Ash
0,39
0,39
0,38
0,40
Danno amido, % Starch
damage, %
7,5
6,8
7,8
7,8
Viscosità di picco
amilografica, UB
Amylograph peak
viscosity, BU
665
575
700
635
11 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie occidentali Farinogramma – 74% No. 1 & 2 CWRS 13.5 – Western Prairies Farinograph – 74% 2014
Farinogramma
Farinograph
Assorbimento, %
Absorption, %
Tempo di sviluppo,
min
Development time,
min
Indice tolleranza
miscelazione, UB
2013
N. 1
N. 2
N. 1
N. 2
64,5
63,4
66,1
65,7
6,75
7,25
6,25
5,50
20
25
35
25
11,5
10,5
7,0
8,0
MTI, BU
Stabilità, min
Stability, min
12 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie occidentali Farinogramma – 74% No. 1 & 2 CWRS 13.5 – Western Prairies Farinograph – 74% N. 1
N. 2
2014
2013
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS 13 N°. 1 e 2 CWRS 13.5 – Praterie occidentali Farinogramma – 60% No. 1 & 2 CWRS 13.5 – Western Prairies Farinograph – 60% 2014
Farinogramma
Farinograph
Assorbimento, %
Absorption, %
Tempo di sviluppo, min
Development time, min
Indice tolleranza
miscelazione, UB
2013
N. 1
N. 2
N. 1
N. 2
64,4
63,0
65,7
65,5
7,00
8,00
6,75
6,00
15
25
20
20
18,0
17,0
13,0
11,0
MTI, BU
Stabilità, min
Stability, min
14 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie occidentali Farinogramma – 60% No. 1 & 2 CWRS 13.5 – Western Prairies Farinograph – 60% N. 1
N. 2
2014
2013
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS 15 N°. 1 e 2 CWRS 13.5 – Praterie occidentali Estensogramma – 74% No. 1 & 2 CWRS 13.5 – Western Prairies Extensograph – 74% Estensogramma
Extensograph
Massima resistenza, UB
Maximum Resistance, BU
Estensibilità, cm
Extensibility, cm
Area, cm3
16 2014
2013
N. 1
N. 2
N. 1
N. 2
536
496
405
387
22,0
21,3
21,8
22,0
148
136
115
110
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie occidentali Estensogramma – 74% No. 1 & 2 CWRS 13.5 – Western Prairies Extensograph – 74% N. 1
N. 2
2014
17 2013
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie occidentali Estensogramma – 60% No. 1 & 2 CWRS 13.5 – Western Prairies Extensograph – 60% Estensogramma
Extensograph
Massima resistenza, UB
Maximum Resistance, BU
Estensibilità, cm
Extensibility, cm
Area, cm3
18 2014
2013
N. 1
N. 2
N. 1
N. 2
599
554
440
427
21,7
22,2
21,9
21,6
161
155
124
118
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie occidentali Estensogramma – 60% No. 1 & 2 CWRS 13.5 – Western Prairies Extensograph – 60% N. 1
N. 2
2014
19 2013
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CWRS 13.5 – Praterie occidentali Cocura in forno CSP – 74% No. 1 & 2 CWRS 13.5 – Western Prairies CSP Baking Quality – 74% 2014
Cottura in forno CSP
CSP Baking
Assorbimento, %
Absorption, %
Tempo di miscelazione, min
Mixing time, min
Energia di impasto, Whr/kg
Mixing energy, Whr/kg
Volume panetto, cm3
Loaf volume, cm3
20 2013
N. 1
N. 2
N. 1
N. 2
69
67
70
70
5,0
4,6
4,0
4,1
12,7
11,6
10,1
11,1
995
1010
995
990
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CWRS 13.5 – Praterie occidentali Cocura in forno CSP – 74% No. 1 & 2 CWRS 13.5 – Western Prairies CSP Baking Quality – 74% N° 1 CWRS 13.5 Assorbimento 69% Bake AbsorpCon Tempo di impasto 5,0 min Mixing Time Energia di impasto 12,7 Whr/kg Mixing energy 995 cc N° 2 CWRS 13.5 Assorbimento 67% Bake AbsorpCon Tempo di impasto 4,6 min Mixing Time Energia di impasto 11,6 Whr/kg Mixing energy 1010 cc Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS 21 N° 1 e 2 CWRS 13.5 – Praterie occidentali Cocura in forno CSP – 60% No. 1 & 2 CWRS 13.5 – Western Prairies CSP Baking Quality – 60% 2014
Cottura in forno CSP
CSP Baking
Assorbimento, %
Absorption, %
Tempo di miscelazione, min
Mixing time, min
Energia di impasto, Whr/kg
Mixing energy, Whr/kg
Volume panetto, cm3
Loaf volume, cm3
22 2013
N. 1
N. 2
N. 1
N. 2
68
67
70
70
5,0
5,1
4,5
4,0
13,1
13,9
12,2
10,0
1025
1030
980
1050
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CWRS 13.5 – Praterie occidentali Cocura in forno CSP – 60% No. 1 & 2 CWRS 13.5 – Western Prairies CSP Baking Quality – 60% N° 1 CWRS 13.5 Assorbimento 68% Bake AbsorpCon Tempo di impasto 5,0 min Mixing Cme Energia di impasto 13,1 Whr/kg Mixing energy 1025 cc N° 2 CWRS 13.5 Assorbimento 67% Bake absorpCon Tempo di impasto 5,1 min Mixing Cme Energia di impasto 13,9 Whr/kg Mixing energy 1030 cc Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CWRS 13.5 – Praterie occidentali Cocura in forno S&D – 60% No. 1 & 2 CWRS 13.5 – Western Prairies S&D Baking Quality – 60% 2014
Cottura in forno CSP
CSP Baking
Assorbimento, %
Absorption, %
Tempo di miscelazione, min
Mixing time, min
Energia di impasto, Whr/kg
Mixing energy, Whr/kg
Volume panetto, cm3
Loaf volume, cm3
24 2013
N. 1
N. 2
N. 1
N. 2
64
63
66
65
3,8
3,9
3,4
3,0
8,0
8,3
6,5
5,5
1070
1045
1070
1015
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CWRS 13.5 – Praterie occidentaliCocura in forno S&D – 60% No. 1 & 2 CWRS 13.5 – Western Prairies S&D Baking Quality – 60% N° 1 CWRS 13.5 Assorbimento Bake AbsorpCon 64% Tempo di impasto Mixing Time 3,8 min Energia di impasto Mixing energy 8,0 Whr/kg 1070 cc N° 2 CWRS 13.5 Assorbimento 63% Tempo di impasto Energia di impasto 3,9 min 8,3 Whr/kg 1045 cc Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 Praterie orientali No. 1 & 2 CWRS 13.5 Eastern Prairies 26 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie orientali RisultaS analiSci del grano No. 1 & 2 CWRS 13.5 – Eastern Prairies Wheat AnalyScal Results 2014
Test grano
Wheat Tests
Peso elettrolitico, kg/hL
Test weight, kh/hL
Peso per 1000 cariosside, g
1000 Kernel wt, g
Proteine, %
Protein, %
Ceneri, %
Ash, %
Numero di caduta, sec
Falling Number, S
DON, ppm
27 2013
N. 1
N. 2
N. 1
N. 2
81,5
81,0 83,2
81,8
31,8
32,3 36,8
34,9
13,9
13,8 13,7
13,7
1,63
1,61 1,58
1,62
420
400 435
435
0,09
0,34 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie orientali Resa molitura – Molino da laboratorio Buhler No. 1 & 2 CWRS 13.5 – Eastern Prairies Milling Yields – Buhler Lab Mill 2014
Resa farina
Flour Yield
Base di grano pulito, %
Clean wheat basis, %
Base di ceneri 0,50%, %
0.50% ash basis, %
28 2013
N. 1
N. 2
N. 1
N. 2
75,4
74,3
74,9
75,2
77,4
77,3
77,9
78,7
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie orientali Analisi della farina – 74% No. 1 & 2 CWRS 13.5 – Eastern Prairies Flour analysis – 74% 2014
Test farina
Flour Tests
Proteine, %
Protein, %
Glutine umido, %
Wet Gluten, %
Ceneri, %
Ash %
Danno amido, %
Starch damage, %
Viscosità di picco
amilografica, UB
Amylograph peak
viscosity, BU
29 2013
N. 1
N. 2
N. 1
N. 2
13,1
12,8
13,0
12,9
36,0
35,0
37,3
36,9
0,46
0,44
0,44
0,43
8,0
7,4
8,0
7,7
730
555
675
600
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie orientali Analisi della farina – 60% No. 1 & 2 CWRS 13.5 – Eastern Prairies Flour analysis – 60% 2014
Test farina
Flour Tests
Proteine, %
Protein, %
Glutine umido, %
Wet Gluten, %
Ceneri, %
Ash, %
Danno amido, %
Starch damage, %
Viscosità di picco
amilografica, UB
Amylograph peak
viscosity, BU
30 2013
N. 1
N. 2
N. 1
N. 2
12,9
12,6
12,9
12,8
36,2
34,4
37,3
36,7
0,41
0,41
0,38
0,40
7,8
7,3
7,8
7,8
750
580
700
635
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie orientali Farinogramma – 74% No. 1 & 2 CWRS 13.5 – Eastern Prairies Farinograph – 74% 2014
Farinogramma
Farinograph
Assorbimento, %
Absorption, %
Tempo di sviluppo,
min
Development time,
min
Indice tolleranza
miscelazione, UB
2013
N. 1
N. 2
N. 1
N. 2
64,5
63,4
66,1
65,7
5,50
6,50
6,25
5,50
30
35
35
25
8,5
8,0
7,0
8,0
MTI, BU
Stabilità, min
Stability, min
31 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie orientali Farinogramma – 74% No. 1 & 2 CWRS 13.5 – Eastern Prairies Farinograph – 74% N. 1
N. 2
2014
2013
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS 32 N°. 1 e 2 CWRS 13.5 – Praterie orientali Farinogramma – 60% No. 1 & 2 CWRS 13.5 – Eastern Prairies Farinograph – 60% 2014
Farinogramma
Farinograph
Assorbimento, %
Absorption, %
Tempo di sviluppo,
min
Development time,
min
Indice tolleranza
miscelazione, UB
2013
N. 1
N. 2
N. 1
N. 2
63,9
62,7
65,7
65,5
5,50
6,75
6,75
6,00
20
25
20
20
10,5
10,0
13,0
11,0
MTI, BU
Stabilità, min
Stability, min
33 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie orientali Farinogramma – 60% No. 1 & 2 CWRS 13.5 – Eastern Prairies Farinograph – 60% N. 1
N. 2
2014
2013
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS 34 N°. 1 e 2 CWRS 13.5 – Praterie orientali Estensogramma – 74% No. 1 & 2 CWRS 13.5 – Eastern Prairies Extensograph – 74% Estensogramma
Extensograph
Massima resistenza, UB
Maximum Resistance, BU
Estensibilità, cm
Extensibility, cm
Area, cm3
Area, cm3
35 2014
2013
N. 1
N. 2
N. 1
N. 2
396
422
405
387
22,1
21,9
21,8
22,0
113
120
115
110
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie orientali Estensogramma – 74% No. 1 & 2 CWRS 13.5 – Eastern Prairies Extensograph – 74% N. 1
N. 2
2014
36 2013
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie orientali Estensogramma – 60% No. 1 & 2 CWRS 13.5 – Eastern Prairies Extensograph – 60% Estensogramma
Extensograph
Massima resistenza, UB
Maximum Resistance, BU
Estensibilità, cm
Extensibility, cm
Area, cm3
37 2014
2013
N. 1
N. 2
N. 1
N. 2
457
510
440
427
20,3
22,4
21,9
21,6
117
146
124
118
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 13.5 – Praterie orientali Estensogramma – 60% No. 1 & 2 CWRS 13.5 – Eastern Prairies Extensograph – 60% N. 1
N. 2
2014
38 2013
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CWRS 13.5 – Praterie orientali Cocura in forno CSP – 74% No. 1 & 2 CWRS 13.5 – Eastern Prairies CSP Baking Quality – 74% 2014
Cottura in forno CSP
CSP Baking
Assorbimento, %
Absorption, %
Tempo di miscelazione, min
Mixing time, min
Energia di impasto, Whr/kg
Mixing energy, Whr/kg
Volume panetto, cm3
Loaf volume, cm3
39 2013
N. 1
N. 2
N. 1
N. 2
69
67
70
70
4,8
4,7
4,0
4,1
11,5
11,7
10,1
11,1
985
1010
995
990
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CWRS 13.5 – Praterie orientali Cocura in forno CSP – 74% No. 1 & 2 CWRS 13.5 – Eastern Prairies CSP Baking Quality – 74% N° 1 CWRS 13.5 Assorbimento Bake AbsorpCon 69% Tempo di impasto Mixing Time 4,8 min Energia di impasto Mixing Energy 11,5 Whr/kg 985 cc N° 2 CWRS 13.5 Assorbimento 67% Tempo di impasto Energia di impasto 4,7 min 11,7 Whr/kg 1010 cc Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CWRS 13.5 – Praterie orientali Cocura in forno CSP – 60% No. 1 & 2 CWRS 13.5 – Eastern Prairies CSP Baking Quality – 60% 2014
Cottura in forno CSP
CSP Baking
Assorbimento, %
Absorption, %
Tempo di miscelazione, min
Mixing time, min
Energia di impasto, Whr/kg
Mixing energy, Whr/kg
Volume panetto, cm3
Loaf volume, cm3
41 2013
N. 1
N. 2
N. 1
N. 2
68
67
70
70
4,8
5,3
4,5
4,0
12,7
14,5
12,2
10,0
1010
1000
980
1050
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CWRS 13.5 – Praterie orientali Cocura in forno CSP – 60% No. 1 & 2 CWRS 13.5 – Eastern Prairies CSP Baking Quality – 60% N° 1 CWRS 13.5 Assorbimento Bake AbsorpCon 68% Tempo di impasto Mixing Time 4,8 min Energia di impasto Mixing Energy 12,7 Whr/kg 1010 cc N° 2 CWRS 13.5 Assorbimento 67% Tempo di impasto Energia di impasto 5,3 min 14,5 Whr/kg 1000 cc Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CWRS 13.5 – Praterie orientali Cocura in forno S&D – 60% No. 1 & 2 CWRS 13.5 – Eastern Prairies S&D Baking Quality – 60% 2014
Cottura in forno CSP
CSP Baking
Assorbimento, %
Absorption, %
Tempo di miscelazione, min
Mixing time, min
Energia di impasto, Whr/kg
Mixing energy, Whr/kg
Volume panetto, cm3
Loaf volume cm3
43 2013
N. 1
N. 2
N. 1
N. 2
64
63
66
65
4,0
4,1
3,4
3,0
8,2
8,1
6,5
5,5
990
990
1070
1015
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CWRS 13.5 – Praterie orientali Cocura in forno S&D – 60% No. 1 & 2 CWRS 13.5 – Eastern Prairies S&D Baking Quality – 60% N° 1 CWRS 13.5 Assorbimento AbsorpCon 64% Tempo di impasto Mixing Time 4,0 min Energia di impasto Mixing Energy 8,2 Whr/kg 990 cc N° 2 CWRS 13.5 Assorbimento 63% Tempo di impasto Energia di impasto 4,1 min 8,1 Whr/kg 990 cc Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS 44 N°. 1 e 2 CWRS 12.5 Praterie occidentali e orientali No. 1 & 2 CWRS 12.5 Western and Eastern Prairies 45 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 12.5 – Praterie occidentali e orientali RisultaS analiSci del grano No. 1 & 2 CWRS 12.5 – Western & Eastern Prairies Wheat AnalyScal Results 2014
Test grano
2013
Occidentali
Orientali
Compositi delle praterie
Western
Eastern
Prairie Composite
Wheat Tests
N° 1
N° 2
N° 2
N° 1
N° 2
82,8
79,9 80,4 83,3
81,8
35,1
33,1 33,2 35,5
36,3
Proteine, % Protein
12,7
12,7 12,9 12,8
12,7
Ceneri, % Ash
1,44
1,56 1,62 1,54
1,57
420
410 400 435
435
<0,05
0,10 0,20 Peso elettrolitico, kg/hL
Test weight, kg/hL
Peso per 1000 cariosside, g
1000 Kernel wt, g
Numero di caduta, sec
Falling Number, s
DON, ppm
46 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 12.5 – Praterie occidentali e orientali Resa molitura – Molino da laboratorio Buhler No. 1 & 2 CWRS 12.5 – Western & Eastern Prairies Milling Yields – Buhler Lab Mill 2014
2013
Resa farina
Occidentali
Orientali
Compositi delle praterie
Flour Yield
Western
Eastern
Prairie Composite
Base di grano pulito, %
Clean wheat basis, %
Base di ceneri 0,50%, %
0.50% ash basis, %
47 N° 1
N° 2
N° 2
N° 1
N° 2
75,1
75,3 75,0 75,0
74,8
78,1
78,8 77,5 77,5
78,3
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 12.5 – Praterie occidentali e orientali Analisi della farina – 74% No. 1 & 2 CWRS 12.5 – Western & Eastern Prairies Flour analysis – 74% 2014
2013
Test farina
Occidentali
Orientali
Compositi delle praterie
Flour Tests
Western
Eastern
Prairie Composite
Proteine, % Protein
Glutine umido, %
Wet Gluen, %
Ceneri, % Ash
Danno amido, %
Starch damage, %
Viscosità di picco amilografica, UB
Amylograph peak viscosity, BU
48 N° 1
N° 2
N° 2
N° 1
N° 2
12,1
12,0 11,9 12,0
11,9
33,3
32,9 32,4 33,5
33,4
0,44
0,43 0,45 0,45
0,43
8,0
7,0 7,6 8,4
7,9
680
570 460 710
600
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 12.5 – Praterie occidentali e orientali Farinogramma – 74% No. 1 & 2 CWRS 12.5 – Western & Eastern Prairies Farinograph – 74% 2014
Farinogramma
Occidentali
Orientali
Compositi delle praterie
Western
Eastern
Prairie Composite
Farinograph
Assorbimento, %
Absorption, %
Tempo di sviluppo, min
Development time, min
Indice tolleranza
miscelazione, UB
2013
N° 1
N° 2
N° 2
N° 1
N° 2
63,9
62,3 62,6 65,3
64,9
6,50
6,75 5,00 5,50
5,50
30
30 30 35
30
10,0
10,0 8,0 9,0
8,0
MTI, BU
Stabilità, min
Stability, min
49 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CWRS 12.5 – Praterie occidentali Farinogramma – 74% No. 1 & 2 CWRS 12.5 – Western Prairies Farinograph – 74% N° 1
N° 2
2014
2013
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS 50 N°. 2 CWRS 12.5 – Praterie orientali Farinogramma – 74% No. 2 CWRS 12.5 – Eastern Prairies Farinograph – 74% N° 2
2014
2013
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS 51 N°. 1 e 2 CWRS 12.5 – Praterie occidentali e orientali Estensogramma – 74% No. 1 & 2 CWRS 12.5 – Western & Eastern Prairies Extensograph – 74% 2014
Estensogramma
Occidentali
Orientali
Compositi delle praterie
Western
Eastern
Prairie Composite
Extensograph
Massima resistenza, UB
Maximum resistance, BU
Estensibilità, cm
Extensibility, cm
Area, cm2
52 2013
N° 1
N° 2
N° 2
N° 1
N° 2
559
519 393 445
367
18,9
19,9 22,2 19,9
20,8
129
132 113 112
98
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CWRS 12.5 – Praterie occidentali Estensogramma – 74% No. 1 & 2 CWRS 12.5 – Western Prairies Extensograph – 74% N° 1
N° 2
2014
53 2013
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 2 CWRS 12.5 – Praterie orientali Estensogramma – 74% No. 2 CWRS 12.5 – Eastern Prairies Extensograph – 74% N° 2
2014
54 2013
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CWRS 12.5 – Praterie occidentali e orientaliCocura in forno CSP – 74% No. 1 & 2 CWRS 12.5 – Western & Eastern Prairies CSP Baking Quality – 74% 2014
Cottura in forno CSP
Occidentali
Orientali
Compositi delle praterie
Western
Eastern
Prairie Composite
CSP Baking
Assorbimento, %
Absorption, %
Tempo di miscelazione, min
Mixing time, min
Energia di impasto, Whr/kg
Mixing energy, Whr/kg
Volume panetto, cm2
Loaf volume, cm2
55 2013
N° 1
N° 2
N° 2
N° 1
N° 2
68
66 67 69
69
5,0
4,8 5,4 4,0
4,1
12,2
11,9 14,3 9,6
9,8
995
1010 1000 990
1015
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CWRS 12.5 – Praterie occidentali Cocura in forno CSP – 74% No. 1 & 2 CWRS 12.5 – Western Prairies CSP Baking Quality – 74% N° 1 CWRS 12.5 Assorbimento Bake AbsorpCon 68% Tempo di impasto Mixing Time 5,0 min Energia di impasto Mixing energy 12,2 Whr/kg 995 cc N° 2 CWRS 12.5 Assorbimento 66% Tempo di impasto Energia di impasto 4,8 min 11,9 Whr/kg 1010 cc Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS 56 N° 2 CWRS 12.5 – Praterie orientali Cocura in forno CSP – 74% No. 2 CWRS 12.5 – Eastern Prairies CSP Baking Quality – 74% Assorbimento Bake AbsorpCon 67% Tempo di impasto Mixing Time 5,4 min Energia di impasto Mixing Energy 14,3 Whr/kg 1000 cc Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS 57 N° 3 CWRS Praterie occidentali e orientali No. 3 CWRS Western & Eastern Prairies 58 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 3 CWRS – Praterie occidentali e orientali RisultaS analiSci del grano No. 3 CWRS – Western & Eastern Prairies Wheat AnalyScal Results Test grano
2014
2013
Occidentali
Orientali
Complessivi
Western
Eastern
Overall
78,4
79,7 81,1
33,2
33,1 35,7
Proteine, % Protein
13,6
13,6 13,4
Ceneri, % Ash
1,57
1,59 1,60
395
390 405
0,15
0,40 Wheat Tests
Peso elettrolitico, kg/hL
Test weight, kg/hL
Peso per 1000 cariosside, g
1000 Kernel wt, g
Numero di caduta, sec
Falling Number, s
DON, ppm
59 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 3 CWRS – Praterie occidentali e orientali Resa molitura – Molino da laboratorio Buhler No. 3 CWRS – Western & Eastern Prairies Milling Yields – Buhler Lab Mill 2014
Resa farina
Flour Yield
Base di grano pulito, %
Clean wheat basis, %
Base di ceneri 0,50%, %
0.50% ash basis, %
60 2013
Occidentali
Orientali
Complessivi
Western
Eastern
Overall
75,0
74,6
74,8
77,5
77,1
77,3
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 3 CWRS – Praterie occidentali e orientali Analisi della farina – 74% No. 3 CWRS – Western & Eastern Prairies Flour analysis – 74% 2014
Test farina
2013
Occidentali
Orientali
Complessivi
Western
Eastern
Overall
Proteine, % Protein
12,8
12,6
12,5
Glutine umido, % Wet
Gluten, %
34,8
33,9
35,6
Ceneri, % Ash
0,45
0,45
0,45
7,0
7,7
7,6
405
390
475
Flour Tests
Danno amido, %
Starch Damage
Viscosità di picco
amilografica, UB
Amylograph peak
Viscosity, BU
61 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 3 CWRS – Praterie occidentali e orientali Farinogramma – 74% No. 3 CWRS – Western & Eastern Prairies Farinograph – 74% Farinogramma
Farinograph
Assorbimento, %
Absorption, %
Tempo di sviluppo, min
Development time, min
Indice tolleranza
miscelazione, UB
2014
2013
Occidentali
Orientali
Complessivi
Western
Eastern
Overall
63,0
63,3
65,3
6,50
5,25
5,25
30
35
30
8,5
7,5
7,5
MTI, BU
Stabilità, min
Stability, min
62 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 3 CWRS – Praterie occidentali e orientali Farinogramma – 74% No. 3 CWRS – Western & Eastern PrairiesFarinograph – 74% Occidenta
li
Orientali
2014
2013
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS 63 N°. 3 CWRS – Praterie occidentali e orientali Estensogramma – 74% No. 3 CWRS – Western & Eastern Prairies Extensograph – 74% Estensogramma
Extensograph
Massima resistenza, UB
Maximum Resistance, BU
Estensibilità, cm
Extensibility, cm
Area, cm3
64 2014
2013
Occidentali
Orientali
Complessivi
Western
Eastern
Overall
464
399
323
21,3
24,2
21,4
129
128
93
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 3 CWRS – Praterie occidentali e orientali Estensogramma – 74% No. 3 CWRS – Western & Eastern Prairies Extensograph – 74% Occidentali
Western
Orientali
Eastern
2013
65 2014
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 CWRS 12.5 – Praterie occidentali e orientali Cocura in forno CSP – 74% No. 3 CWRS – Western & Eastern Prairies CSP Baking Quality – 74% Cottura in forno CSP
CSP Baking
Assorbimento, %
Absorption, %
Tempo di miscelazione, min
Mixing time, min
Energia di impasto, Whr/kg
Mixing energy, Whr/kg
Volume panetto, cm3
Loaf volume, cm3
66 2014
2013
Occidentali
Orientali
Complessivi
Western
Eastern
Overall
67
67
69
4,5
4,9
3,8
11,4
13,2
9,6
1010
1000
990
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 CWRS 12.5 – Praterie occidentali e orientali Cocura in forno CSP – 74% No. 3 CWRS – Western & Eastern Prairies CSP Baking Quality – 74% Praterie occidentali Western Prairies Assorbimento Bake AbsorpCon 67% Tempo di impasto Mixing Cme 4,5 min Energia di impasto Mixing Energy 11,4 Whr/kg Praterie orientali Eastern Prairies Assorbimento 67% Tempo di impasto 4,9 min Energia di impasto 13,2 Whr/kg 1010 cc 1000 cc Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS 67 Qualità di CWRS 2014 -­‐ Riepilogo Quality of 2014 C WRS -­‐ Summary Forza dell'impasto •  SignificaCvamente più forte per tuP i composiC delle praterie occidentali •  Leggermente più forte per la maggior parte dei composiC delle praterie orientali •  Assorbimento di acqua inferiore (~1.5 – 2.5%), ma normale Durezza •  Numero di caduta e viscosità di picco amilografica leggermente inferiori Prestazioni molitura •  Simili al 2013, nessuna differenza significaCva fra le qualità Qualità della cocura in forno •  Tempo di impasto più lungo, maggior apporto di energia per la maggior parte dei composiC •  Assorbimento di acqua inferiore •  Volume del paneOo simile Dough Strength •  Significantly stronger for all composites from Western Prairies •  Slightly stronger for most composites from Eastern Prairies •  Lower water absorpCon (~1.5 – 2.5%), but normal Soundness •  Slightly lower Falling Number and Amylo. peak viscosity Milling performance •  Similar to 2013, no significant differences among grades Baking quality •  Longer mixing Cme, higher energy input for most composites •  Lower water absorpCon 68 Canadian New Crop Missions | Wheat from Western Canada •  Similar loaf volume QUALITY PLUS CWRS – Principali varietà colSvate nel 2014 CWRS – Main VarieSes Grown in 2014 Totale Overall
AB
SK
MB
11 11 9 8 7 7 5 7
6
1
14
10
1
5
9
35
15
2
2
3
-
UNITY 4 3
14
24
3
8
16
5
-
SHAW 4 -
8
-
GLENN 4 -
3
12
CARBERRY HARVEST STETTLER CDC UTMOST LILLIAN CDC GO CDC STANLEY Basata sulle informazioni fornite dall'assicurazione provinciale sui raccolC Based on informaCon provided by provincial crop insurance 69 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS Forza dell'impasto delle principali varietà di CWRS -­‐ RisultaS dei test in cooperazione Dough Strength of Major CWRS VarieSes -­‐ Results of Coop trials Varietà VarieSes Test in cooperazione Coop Trials Stabilità, min Stability, min Harvest (à â) 1998-­‐2000 Central Bread 7,5 Lillian (â) 2000-­‐2002 Western Bread Unity (â) Kane (â) 70 2004-­‐2006 Central Bread 2003-­‐2005 Central Bread 11,0 8,5 8,5 Stabilità dei controlli Stability of Checks 17,0 Roblin 9,5 AC Barrie 6,5 Neepawa 17,0 Laura 11,5 AC Barrie 8,5 Katepwa 16,5 CDC Teal 13,5 AC Barrie 9,0 Katepwa 16,5 CDC Teal 10,5 AC Barrie 8,0 Katepwa Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS Forza dell'impasto delle principali varietà di CWRS Dough Strength of M ajor CWRS VarieSes Varietà VariSes Carberry (àá) Stecler (á) CDC Utmost (á) CDC Stanley (à) CDC Go (à) Glenn (â) 71 Test in cooperazione Coop Trials Stabilità, min Stability, min 2006-­‐2008 Western Bread 14,0 2005-­‐2007 Western Bread 2006-­‐2008 Western Bread 2006-­‐2008 Western Bread 2000-­‐2002 Western Bread 2006-­‐2008 Central Bread 13,5 17,5 23,0 18,5 25,0 Stabilità dei controlli Stability of Checks 23,0 Laura 17,0 AC Barrie 11,0 Katepwa 24,0 Laura 15,0 AC Barrie 10,0 Katepwa 23,0 Laura 16,5 AC Barrie 10,5 Katepwa 23,0 Laura 16,5 AC Barrie 10,5 Katepwa 17,0 Laura 11,0 AC Barrie 8,5 Katepwa 24,0 CDC Teal -­‐-­‐-­‐ -­‐-­‐-­‐ 12,0 Katepwa Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS Quality Assurance del grano della CGC – Elenchi di designazione delle varietà Wheat Quality Assurance by the CGC – Variety DesignaSon lists CGC gesSsce gli elenchi delle designazioni delle classi nell'ambito del CGA •  Le varietà registrate che presentano i requisiC necessari devono dimostrare la conformità al modello di qualità stabilito per la classe specifica CGC maintains class designaSon lists under the CGA •  Eligible registered varieCes have to be proven to conform to the quality model established for the class Linea Line RecommendaSon Segnalazione di PRCWRT Agronomia Agronomy 72 Malana Diseases Qualità Quality Varietà Registrazione di CFIA VarietyRegistraSon Classe Designazione di Class DesignaSon CGC Il voto del team per la valutazione della qualità è essenziale per la determinazione della classe Vote of Quality EvaluaSon Team is the key for class eligibility Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CPSR 2 CPSR No. 1 &
73 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CPSR RisultaS analiSci del grano No. 1 & 2 CPSR Wheat AnalyScal Results 2014
Test grano Wheat Tests
N° 1
N° 2
81,2
78,7 42,5
38,7 Proteine, % Protein
12,1
11,8 Ceneri, % Ash
1,41
1,47 380
380 0,11
<0,05 Peso elettrolitico, kg/hL
Test weight, kg/hL
Peso per 1000 cariosside, g
1000 Kernel wt, g
Numero di caduta, sec
Falling Number, s
DON, ppm
74 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CPSR Resa molitura – Molino da laboratorio Buhler No. 1 & 2 CPSR Milling Yields – Buhler Lab Mill 2014
Resa farina
Flour Yield
Base di grano pulito, %
Clean wheat basis, %
Base di ceneri 0,50%, % 0.50 % ash
basis, %
75 N° 1
N° 2
75,2
76,0
78,7
78,0
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N°. 1 e 2 CPSR Analisi della farina – 74% No. 1 & 2 CPSR Flour analysis – 74% 2014
Test farina
Flour Tests
N° 1
N° 2
Proteine, % Protein
11,2
11,0
29,7
29,1
0,43
0,46
6,6
6,3
725
515
Glutine umido, %
Wet Gluten, %
Ceneri, % Ash
Danno amido, %
Starch damage, %
Viscosità di picco amilografica, UB
Amylograph peak viscosity, BU
76 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CPSR Farinogramma – 74% No. 1 & 2 CPSR Farinograph – 74% 2014
Farinogramma
Farinograph
Assorbimento, %
Absorption, %
Tempo di sviluppo, min
Development time, min
Indice tolleranza
miscelazione, UB
N° 1
N° 2
60,7
60,1
7,5
6,5
30
35
10,0
7,5
MTI, BU
Stabilità, min
Stability, min
77 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CPSR Farinogramma – 74% No. 1 & 2 CPSR Farinograph – 74% N° 1 N° 2 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS 78 N° 1 e 2 CPSR Estensogramma – 74% No. 1 & 2 CPSR Extensograph – 74% Estensogramma
Extensograph
Massima resistenza, UB
Maximum Resistance, BU
Estensibilità, cm
Extensibility, cm
Area, cm3
79 2014
N° 1
N° 2
647
500
22,8
21,4
185
137
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CPSR Estensogramma – 74% No. 1 & 2 CPSR Extensograph – 74% N° 1 N° 2 80 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CPSR Cocura in forno CSP – 74% No. 1 & 2 CPSR CSP Baking Quality – 74% 2014
Cottura in forno CSP
CSP Baking
Assorbimento, %
Absorption, %
Tempo di miscelazione, min
Mixing time, min
Energia di impasto, Whr/kg
Mixing energy, Whr/kg
Volume panetto, cm3
Loaf volume, cm3
81 N° 1
N° 2
65
64
5,5
5,7
13,8
15,3
920
900
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 1 e 2 CPSR Cocura in forno CSP – 74% No. 1 & 2 CPSR CSP Baking Quality – 74% N° 1 CPSR Assorbimento Bake AbsorpCon 65% Tempo di impasto Mixing Cme 5,5 min Energia di impasto Mixing energy 13,8 Whr/kg 920 cc N° 2 CPSR Assorbimento 64% Tempo di impasto Energia di impasto 5,7 min 15,3 Whr/kg 900 cc Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS N° 2, 3 e 4 CWAD No. 2, 3, and 4 CWAD 83 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS Contenuto proteico: CWAD per qualità e anno Protein Content: CWAD by Grade and Year Qualità Grade
2014
2013
Media Mean
2009-2013
N° 1 CWAD
N/A 11,8
12,4
N° 2 CWAD
13,0 11,6
12,4
N° 3 CWAD
13,0 12,2
12,8
N° 4 CWAD
12,3 11,5
12,4
12,9 11,9
12,6
Tutte le qualità di molitura
All milling grades
84 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS Contenuto proteico di CWAD: dal 1963 al 2014 CWAD Protein Content: 1963 to 2014 Protein content, % (N x 5.7) Contenuto proteico, % (N x 5,7) 16 Media del
13,2% su
52 anni
15 52-year
mean 13.2%
14 13 12 11 1963 1973 1983 1993 2003 2013 Anno Year 85 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS ComposiS complessivi CWAD CWAD Overall Composites N° 2 CWAD: 99 N° 3 CWAD: 348 N° 4 CWAD: 224 100 86 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS CWAD – CaracerisSche del grano CWAD – Wheat CharacterisScs Quality Parameter
Peso elettrolitico, kg/hL
Test weight, kg/hL
Peso per 1000 cariosside, g
1000 Kernel weight, g
Chicchi vitrei, %
Vitreous kernels, %
DON, ppm
Cadmio, ppb
Cadmium, ppb
87 N° 3
N° 2
Parametro di qualità
N° 4
2014
2013
2014
2013
2013
2012
80,4
83,1
79,6
81,8
83,1
82,4
36,2
47,9
39,3
44,4
40,4
45,4
85
79
60
78
52
36
<0,05
<0,05
0,17
0,51
0,12
0,08
62
66
60
61
66
73
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS CWAD – RisultaS analiSci del grano CWAD – Wheat analyScal results N° 3
N° 2
Parametro di qualità
N° 4
Quality Parameter
2014
2013
2014
2013
2014
2013
Proteine, % Protein
12,9
11,4
12,9
12,0
12,3
11,5
Ceneri, % Ash
1,55
1,53
1,60
1,59
1,56
1,57
550
455
260
440
180
385
Numero di caduta, sec
Falling number, sec
88 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS CWAD – Qualità molitura CWAD – Milling Quality N° 2
Parametri di qualità
Quality Parameters
N° 3
N° 4
2014
2013
2014
2013
2014
2013
75,1
75,5
74,2
75,2
73,4
75,2
66,0
67,4
64,9
66,3
63,5
65,5
Totale Total
27 22
30
27
30
24
Neri Dark
4
5
7
5
4
4
Grandi Large
11
10
13
14
14
14
Totale resa di molitura, %
Total milling yield, %
Resa semola, %
Semolina yield
Conteggio punti, /50cm2
Speck count, /50 cm2 89 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS CWAD – Contenuto proteico e forza del gluSne della semola CWAD – Semolina Protein Content and Gluten Strength N° 2
Parametro di qualità
N° 3
N° 4
Quality Parameter
2014
2013
2014
2013
2014
2013
Proteine, % Protein
12,0
10,5
12,1
11,1
11,2
10,6
29,8
26,6
30,2
28,3
28,8
27,8
87
69
85
62
82
68
P, (altura x 1,1), mm
71
67
70
65
63
58
L, mm
96
79
86
81
88
87
W, J x 10-4
206
159
192
157
172
149
Glutine umido, %
Wet Gluten
Indice di glutine, %
Gluten Index, %
Alveogramma
Alveogram
90 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS CWAD – Ceneri e colore della semola CWAD – Semolina Ash & Colour N° 2
Parametro di qualità
Quality Parameter
Ceneri della semola, %
Semolina ash, %
Indice di giallo, b*
Yellowness, b*
Pigmento giallo, ppm
Yellow pigment, pm
91 N° 3
N° 4
2014
2013
2014
2013
2014
2013
0,70
0,65
0,69
0,67
0,69
0,67
32,2
32,3
30,8
32,0
30,0
30,7
10,3
9,5
9,8
9,6
9,5
9,6
Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS CWAD – Colore degli spaghen – essiccaS a 85 oC CWAD – Spaghen Colour – dried at 85oC N° 2
Parametro di qualità
Quality parameter
N° 3
N° 4
2014
2013
2014
2013
2014
2013
72,5
74,2
72,5
73,8
72,5
73,8
4,0
3,2
4,0
3,7
4,3
3,5
63,2
64,5
63,0
63,1
62,7
63,2
Colore spaghetti
Spaghetti colour
Brillantezza, L*
Brightness, L*
Indice di bruno, a*
Redness, a*
Indice di giallo, b*
Yellowness, b*
92 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS CWAD – Consistenza spaghen CWAD – Spaghen Texture N° 2
Parametro di qualità
Quality parameter
N° 3
N° 4
2014
2013
2014
2013
2014
2013
603
505
598
531
530
498
Secchi Dry
1,67
1,66
1,66
1,67
1,66
1,66
Cotti Cooked
2,42
2,43
2,43
2,43
2,42
2,42
Forza di taglio, g
Cutting force, g
Picco peak
Diametro spaghetti, mm
Strand diameter (mm)
93 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS Effen del danno da germinazione sull'aspeco degli spaghen Effects of Sprout Damage on Spaghen Appearance N° 1 CWAD 85:1
5 75:2
5 50:5
0 N° 5 CWAD Numero di caduta: 479 Numero di caduta: 204 Numero di caduta: 152 Numero di caduta: 101 Numero di caduta: 68 FN: 479 FN: 204 FN: 152 FN: 101 FN: 68 Fu et al., 2014, Can. J. Plant Sci. 94:1-­‐9. Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS Danno da germinazione Sprout Damage § In assenza di evenC climaCci estremi •  Se Numero di caduta > 200-­‐250 sec., il danno da germinazione ha una scarsa influenza sulle prestazioni di molitura del grano duro e sulla qualità della lavorazione della pasta •  Se Numero di caduta è compreso fra 100 e 200 sec., l'effeOo del danno da germinazione era inizialmente limitato al numero di punC sulla semola e al colore della pasta §  Associato a un maggior indice di bruno (una crescente riduzione dei livelli di zucchero ha comportato un aumento della reazione di Maillard per essiccatura HT o UHT) 95 § In absence of severe weathering •  As long as FN > 200-­‐250 sec., sprout damage has liOle influence on durum wheat milling performance and pasta processing quality •  With FN 100-­‐200 sec., the effect of sprout damage was mainly limited to semolina speck count and pasta colour §  Associated with more redness (increased reducing sugar levels lead to more Maillard reacCon for HT or UHT drying) Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS Qualità di CWAD 2014 -­‐ Riepilogo Quality of 2014 CWAD -­‐ Summary •  Peso dei cariossidi e peso di test minore •  Numero di caduta inferiore per N° 3 e 4 •  Resa di semola inferiore (~ 1,5%) •  Contenuto di ceneri leggermente superiore Contenuto proteico superiore (~ 1,0%) GluCne più forte Simile colore giallo degli spagheP, ma meno brillante Maggiore consistenza degli spagheP coP 96 • 
• 
• 
• 
Lower kernel weight and test weight Lower Falling Number for No. 3 & No. 4 Lower semolina yield (~ 1.5%) Slightly higher ash content Higher protein content (~ 1.0%) Stronger gluten Similar spagheP yellowness, but slightly less bright Firmer texture for cooked spagheP Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS CWAD – Principali varietà colSvate nel 2014 CWAD – Main VarieSes Grown in 2014 Varietà Varieties
2014
2013
Strongfield !
45 63 CDC Verona "
17 14 Brigade #
17 5 Transcend #
9 1 97 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS CaracerisSche qualitaSve delle nuove varietà – CDC Verona Quality CharacterisScs of New VarieSes – CDC Verona Proprietà ProperSes CDC Verona Strongfield AC Avonlea Grano Wheat proteine, % protein resa semola, % semo. yield 14,2 66,2 14,0 65,4 13,9 66,1 Semola Semolina ceneri, % ash pigmento, ppm pigment 0,66 9,4 0,61 8,8 0,62 8,2 Colore pasta Pasta colour b* (90 oC) a* (90 oC) 66,9 6,7 64,1 5,8 64,9 5,7 Forza del gluSne Gluten strength indice di gluCne, % gluten index W, erg P/L 56 219 0,74 73 237 0,83 28 134 0,49 Fonte: Test in cooperazione 2004 - 2006 sul grano duro
Source: 2004 - 2006 durum wheat cooperative test
98 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS CaracerisSche qualitaSve delle nuove varietà – Brigade Quality CharacterisScs of New VarieSes – Brigade Proprietà ProperSes Brigade Strongfield AC Avonlea Grano Wheat proteine, % protein resa semola, % semo.yield 13,5 65,3 14,1 65,3 14,0 65,7 Semola Semolina ceneri, % ash pigmento, ppm pigment 0,65 9,8 0,63 8,8 0,64 8,4 Colore pasta Pasta colour b* (90 oC) a* (90 oC) 66,7 7,0 63,2 6,2 64,4 5,8 Forza del gluSne Gluten strength indice di gluCne, % gluten index W, erg P/L 95 317 1,16 75 255 1,05 35 144 0,64 Fonte: Test in cooperazione 2005 - 2007 sul grano duro
Source: 2005 - 2007 durum wheat cooperative test
99 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS CaracerisSche qualitaSve delle nuove varietà – Transcend Quality CharacterisScs of New VarieSes – Transcend Proprietà ProperSes Transcend Strongfield AC Avonlea Grano Wheat proteine, % protein resa semola, % semo. yield 13,8 66,7 13,7 66,9 13,7 66,7 Semola Semolina ceneri, % ash pigmento, ppm pigment 0,64 8,8 0,60 8,4 0,62 8,0 Colore pasta Pasta colour b* (90 oC) a* (90 oC) 63,2 6,5 59,7 5,9 61,1 5,2 Forza del gluSne Gluten strength indice di gluCne, % gluten index W, erg P/L 62 245 0,88 66 231 1,10 21 135 0,68 Fonte: Test in cooperazione 2007 - 2009 sul grano duro
Source: 2007 - 2009 durum wheat cooperative test
100 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS