2013 - Cigi

Transcription

2013 - Cigi
Evaluación del cultivo de 2013
realizada por el Cigi
Comportamiento de la harina /
Calidad de la panificación
Cigi Harvest Assessment 2013
Flour Performance/Bread Baking Quality
Presentado por:
Yulia Borsuk
Especialista técnica, tecnología de panificación
Presentation given by:
Yulia Borsuk
Technical Specialist, Baking Technology
Canadian New Crop Missions | Wheat from Western Canada
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Resumen de la presentación
Presentation Outline
Trigo rojo de primavera del oeste de Canadá No. 1
Trigo rojo de primavera del oeste de Canadá No. 2
Trigo rojo de primavera de las praderas de Canadá No. 2
Trigo rojo de invierno del oeste de Canadá No. 2
No. 1 CWRS
No. 2 CWRS
No. 2 CPSR
No. 2 CWRW
Canadian New Crop Missions | Wheat from Western Canada
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Resumen de la presentación
Presentation Outline
 Datos de la panadería piloto (masa directa)
 Datos de la panadería piloto (esponja y masa)




Datos de la panadería experimental (masa directa)
Datos de la panadería experimental (fermentación larga)
Conclusiones del Cigi
Preguntas


Pilot Bakery Data (No Time Dough)
Pilot Bakery Data (Sponge & Dough Method)




Test Bakery Data (No Time Dough)
Test Bakery Data (Long Time Fermentation)
Cigi Conclusions
Canadian New Crop Missions
Q&A
| Wheat from Western Canada
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Panadería piloto – Panadería experimental
Pilot Bakery - Test Bakery
Canadian New Crop Missions | Wheat from Western Canada
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Métodos estandarizados de Cigi
Panadería Piloto / Panadería experimental
Cigi Standardized Methods
Pilot Bakery/ Test Bakery
Canadian New Crop Missions | Wheat from Western Canada
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Parámetros de evaluación citados en la
presentación
Evaluation Parameters Reported in Presentation
Absorción, %
Tiempo de amasado, min.
Propiedades del manejo de la masa
(durante todo el proceso de elaboración)
Absorption, %
Mixing time, min
Dough handling properties
(throughout the whole make-up process)
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Tratamiento “Shock”
Imitación de abuso mecánico
“Shock” Treatment
Imitation of Mechanical Abuse
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Tratamiento “Shock”
Imitación de abuso mecánico
“Shock” Treatment Imitation of Mechanical Abuse
Parámetro
Proteína en la harina, % (14%mb)
Volumen específico del pan, cc/g
Flour A
13.3
6.9/6.8
Flour B
14.2
5.9/4.3
654
9.0
285
5.2
(Regular/Shockeado)
Rmax del Extensograma (135 min), BU
Estabilidad del Farinograma, min
Regular
6.9
5.9
Shockeao
Shocked
Parameter
Flour protein, % (14%mb)
Specific loaf volume, cc/g (Regular/Shocked)
Extensogram Rmax (135 min), BU
Farinogram stability, min
Flour A
13.3
6.9/6.8
Flour B
14.2
5.9/4.3
654
9.0
285
5.2
6.8
4.3
Harina A
Harina B
Flour A
Flour B
Canadian New Crop Missions | Wheat from Western Canada
QUALITY PLUS
Parámetros de evaluación citados en la
presentación
Evaluation Parameters Reported in Presentation
Volumen específico, cc/g (Shockeado)
Color en la Minolta, L*
Evaluación sensorial (Interna/Externa)
Specific Volume, cc/g (Shocked)
Minolta Colour, L*
Sensory Evaluation (Internal/External)
Canadian New Crop Missions | Wheat from Western Canada
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Calidad del pan
Resultados de la panificación piloto con masa directa y
con esponja y masa
Bread Quality
Pilot Baking Results - NTD and S & D
CWRS No. 1
Trigo rojo de primavera del oeste de Canadá
No. 1 CWRS
Canada Western Red Spring
Canadian New Crop Missions | Wheat from Western Canada
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CWRS No. 1 – Masa directa (Md)
No. 1 CWRS – No Time Dough (NTD)
Región Region
Año de producción
Crop Year
Proteína de la harina a base
de humedad de 14%
Flour Protein, 14% mb
Este
Norte
central
Sur central
Noroeste
Sudeste
Eastern
North Central
South Central
North West
South West
2013/2012 2013/2012 2013/2012 2013/2012 2013/2012
12.2 /13.6
12.3/13.4
12.4/13.5
13.4/12.7
12.4/12.4
66/63
68/66
68/65
68/66
68/65
6.4/6.3
5.2/
5.4/5.6
5.7/5.5
6.0/5.7
Tenaz/Suave
Strong/Mellow
Tenaz/Tenaz
Strong/Strong
Tenaz/Moderada
Strong/Moderate
Absorción, %
Absorption, %
Tiempo de amasado, min
Mixing Time, min
Propiedades de la masa
Dough Handling Properties
Tenaz/Moderada
Strong/Moderate
Suave/
Mellow/
Volumen específico, cc/g
Specific Volume, cc/g
Color, Minolta valor L*
Colour, Minolta L*
7.2/7.4
6.6/
6.9/7.0
6.8/6.9
6.8/7.1
82.2/82.9
82.4/
82.4/81.9
82.0/82.4
82.2/83.1
9.2/9.9
9.2/
9.9/9.0
10.0/9.1
10.0/9.1
Puntaje total del pan
Overall Bread Score
Canadian New Crop Missions | Wheat from Western Canada
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CWRS No. 1 (Masa directa)
No. 1 CWRS (NTD)
2013
7.2
Este
Eastern
2012
6.6
6.9
6.8
Norte central Sur central
North Central
South Central
6.8
Noroeste
Sudeste
North West
South West
2012 NC
Sample
n/a
7. 4
7.0
6.9
7.1
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CWRS No. 1 (Masa directa)
No. 1 CWRS (NTD)
2013
7.2
Este
Eastern
2013
SHOCKED
7.0
6.6
6.9
6.8
Norte central Sur central
North Central
6.9
South Central
7.1
6.8
Noroeste
Sudeste
North West
South West
6.9
6.9
Canadian New Crop Missions | Wheat from Western Canada
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CWRS No. 1 (Masa directa)
No. 1 CWRS (NTD)
2013
Este
Norte central
Sur central
Noroeste
Sudeste
Eastern
North Central
South Central
North West
South West
2012
2012 sample
Not available
Canadian New Crop Missions | Wheat from Western Canada
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Esponja y masa (S & D) CWRS No. 1 (2013)
Sponge & Dough (S & D) No. 1 CWRS (2013)
Región
Region
Proteína de la masa, bh 14%
Flour Protein, 14% mb
Absorción, %
Absorption, %
Tiempo de amasado, min
Mixing Time, min
Propiedades de la masa
Dough Handling Properties
Volumen específico, cc/g
Specific Volume, cc/g
Color, Minolta valor *L
Colour, Minolta L*
Puntaje total del pan
Overall Bread Score
Este
Eastern
Norte
central
Sur central Noroeste
Sudeste
North West
South West
North Central South Central
12.2
12.3
12.4
13.4
12.4
65
67
67
67
67
5.0
4.5
4.5
3.5
4.8
Moderada
Moderate
Suave
Mellow
Tenaz
Strong
Tenaz
Strong
Tenaz
Strong
6.3
6.7
6.5
6.1
6.4
83.0
82.3
82.0
81.5
82.5
9.7
10.0
9.9
9.5
9.6
Canadian New Crop Missions | Wheat from Western Canada
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Resultados de la panadería experimental
CWRS No. 1
(Masa directa)
Test Bakery Results
No. 1 CWRS
(NTD)
Este
Norte
central
Sur
central
Eastern
North
Central
South
Central
Noroeste Sudeste
North
West
South
West
Canadian New Crop Missions | Wheat from Western Canada
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CWRS No. 1 (Md) – Panadería experimental
No. 1 CWRS (NTD) – Test Bakery
Región
Este
Norte
central
Sur central
Noroeste
Sudeste
Eastern
North Central
South Central
North West
South West
Region
Año de cultivo
Crop Year
Proteína de la harina, bh 14%
Flour Protein, 14% mb
Absorción, %
Absorption, %
Tiempo de amasado, min
Mixing Time, min
2013/2012 2013/2012 2013/2012 2013/2012 2013/2012
12.2 /13.6
12.3/13.4
12.4/13.5
13.4/12.7
12.4/12.4
64/62
65/65
65/63
65/64
64/63
3.8/3.9
2.7/2.8
3.3/3.3
2.9/3.5
3.0/3.5
Energía , W
Power, W
Propiedades de la masa
Dough Handling Properties
Volumen específico, cc/g
Specific Volume, cc/g
Color, Minolta valor L*
Colour, Minolta L*
147.7/164.6 138.3/162.1 147.8/155.9 171.0/163.7 139.2/142.6
Tenaz/ Moderada Moderada / Suave Tenaz / Moderada Moderada / Tenaz
Strong/Moderate Moderate /Mellow Strong /Moderate Moderate/Strong
Tenaz/Tenaz
Strong/Strong
6.4/6.7
6.2/6.6
6.3/6.5
6.3/6.2
6.3/6.5
81.5/81.4
81.5/81.5
80.5/81.2
81.2/81.8
82.5/82.5
Canadian New Crop Missions | Wheat from Western Canada
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CWRS No. 1 (2013) - resultados de la panadería
piloto vs. la panadería experimental (Md)
No. 1 CWRS (2013) Pilot vs. Test Bakery (NTD)
Tiempo de amasado
Volumen específico
Mixing Time
Specific Volume
R= 0.72
10.0
9.0
9.0
8.0
8.0
7.0
5.2
5.4
6.0
5.0
4.0
4.0
2.0
6.6
3.8
3.3
2.7
6.9
6.8
6.8
6.3
6.3
6.3
6.0
5.7
5.0
3.0
7.2
7.0
6.4
6.0
R = 0.97
10.0
6.4
6.2
3.0
3.0
2.9
2.0
1.0
1.0
0.0
0.0
No. 1 CWRS No. 1 CWRS No. 1 CWRS No. 1 CWRS
Eastern
North Central South Central North West
Pilot Bakery
No. 1 CWRS
South West
Test Bakery
No. 1 CWRS No. 1 CWRS No. 1 CWRS No. 1 CWRS
EASTERN
North Central South Central North West
Pilot Bakery
No. 1 CWRS
South West
Test Bakery
Canadian New Crop Missions | Wheat from Western Canada
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CWRS No. 1 (Fermentación larga) –
Pandería experimental
No. 1 CWRS (LTF) – Test Bakery
Región
Este
Norte
central
Sur central
Noroeste
Sudeste
Eastern
North Central
South Central
North West
South West
Region
Año de cosecha
Crop Year
2013/2012
2013/2012 2013/2012
2013/2012 2013/2012
12.2 /13.6
12.3/13.4
12.4/13.5
13.4/12.7
12.4/12.4
61/59
62/62
62/60
62/61
61/60
4.7/4.9
3.5/2.9
3.7/3.8
3.3/4.0
3.5/4.1
Proteína en la harina, bh 14%
Flour Protein, 14% mb
Absorción, %
Absorption, %
Tiempo de amasado, min.
Mixing Time, min
Energía, W
Power, W
157.4/181.1 164.2/171.6 153.7/167.4 181.2/172.6 156.8/151.3
Propiedades de la masa
Tenaz/Moderada Suave/Suave
Dough Handling Properties
Volumen específico, cc/g
Specific Volume, cc/g
Color, Minolta valor L*
Colour, Minolta L*
Suave/Suave Tenaz/Moderada Tenaz/tenaz
Strong/Moderate
Mellow/Mellow
Mellow/Mellow
Strong/Moderate
Strong/Strong
5.9/6.3
6.1/6.3
6.1/6.4
5.9/5.9
5.9/5.9
80.7/78.0
80.5/80.6
79.9/80.8
79.8/79.7
81.3/80.4
Canadian New Crop Missions | Wheat from Western Canada
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CWRS No. 1 (2013) panadería piloto esponja y masa
vs panadería experimetal fermentación larga
No. 1 CWRS (2013) Pilot Bakery S&D vs. Test Bakery LTF
Tiempo de amasado
Volumen específico
Mixing Time
Specific Volume
R = 0.66
10.0
9.0
9.0
8.0
8.0
7.0
7.0
6.0
4.5
5.0
3.0
6.3
6.7
6.5
6.4
6.1
6.0
5.0
4.0
R = 0.82
10.0
4.8
4.5
4.7
3.5
3.5
3.7
3.3
5.0
5.9
6.1
6.1
5.9
5.9
4.0
3.5
3.0
2.0
2.0
1.0
1.0
0.0
0.0
No. 1 CWRS No. 1 CWRS No. 1 CWRS No. 1 CWRS
EASTERN
North Central South Central North West
Pilot Bakery
Test Bakery
No. 1 CWRS
South West
No. 1 CWRS No. 1 CWRS No. 1 CWRS No. 1 CWRS
EASTERN
North Central South Central North West
Pilot Bakery
No. 1 CWRS
South West
Test Bakery
Canadian New Crop Missions | Wheat from Western Canada
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CWRS No. 1 - Conclusiones on No. 1 CWRS
Conclusions on No. 1 CWRS
La proteína en la harina menor que en el 2012
La absorción es mayor que en el 2012 (~2-3%)
El tiempo de amasado es comparable al del 2012
Hay algunas mejoras en las propiedades de la masa con el
método directo y moderadas mejoras con el proceso de
esponja y masa
El volumen es excelente dado el menor contenido de proteína
Flour Protein is lower than 2012
Absorption is higher than 2012 (~2-3%)
Mixing Times are comparable to 2012
Dough Handling Properties show some improvement on NTD
and are moderate on the S & D process
Volumes are excellent given the lower protein content
Canadian New Crop Missions | Wheat from Western Canada
QUALITY PLUS
Calidad del pan
Resultados de la panificación piloto con masa directa y
con esponja y masa
Bread Quality
Pilot Baking Results – NTD and S & D
CWRS No. 2
Trigo rojo de primavera del oeste de Canadá
No. 2 CWRS
Canada Western Red Spring
Canadian New Crop Missions | Wheat from Western Canada
QUALITY PLUS
CWRS No. 2 (Masa directa)
No. 2 CWRS
Región
Region
Año de cosecha
Crop Year
Proteína de la harina, 14% bh
Flour Protein, 14% mb
Absorción, %
Absorption, %
Este
Eastern
Norte
central
North Central
Sur central
South Central
Noroeste
Sudeste
North
West
South
West
2013/2012 2013/2012 2013/2012 2013/2012 2013/2012
12.5 /13.6
11.9/13.6
12.3/13.8
12.8/12.9
12.6/12.7
67/63
67/65
68/65
69/66
69/67
6.3/6.5
5.8/
5.5/5.0
6.1/6.1
6.3/6.0
Tenaz/Moderada
Strong/Moderate
Tenaz/Tenaz
Strong/Strong
Tenaz/Tenaz
Strong/Strong
Tiempo de amasado, min.
Mixing Time, min
Propiedades de la masa
Dough Handling Properties
Volumen específico, cc/
Specific Volume, cc/g
Color Minolta, valor L*
Colour, Minolta L*
Puntaje total del pan
Overall Bread Score
Tenaz/Tenaz
Strong/Strong
Tenaz/
Strong/
7.6/7.0
6.7/
7.1/7.1
7.2/7.0
7.4/7.2
81.8/81.1
82.3/
82.9/80.4
81.2/81.9
80.6/82.4
9.8/9.8
9.4/
8.8/9.0
9.1/9.5
9.9/9.8
Canadian New Crop Missions | Wheat from Western Canada
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CWRS No. 2 (Md)
No. 2 CWRS (NTD)
2013
7.6
6.7
7.1
7.2
7.4
Este
Norte
central
Sur
central
Noroeste
Sudeste
Eastern
North Central
South Central
North West
South West
2012 NC
Sample
n/a
2012
7.0
7.1
7.0
7.2
Canadian New Crop Missions | Wheat from Western Canada
QUALITY PLUS
CWRS No. 2 (Masa directa)
No. 2 CWRS
2013
7.6
6.7
7.1
7.2
7.4
Este
Norte
central
Sur
central
Noroeste
Sudeste
Eastern
North Central
South Central
North West
South West
2013
SHOCKED
7.3
6.8
7.4
7.0
7.6
Canadian New Crop Missions | Wheat from Western Canada
QUALITY PLUS
CWRS No. 2 (Masa directa)
No. 2 CWRS (NTD)
2013
Este
Eastern
2012
Norte central Sur central
North Central
South Central
Noroeste
Sudeste
North West
South West
2012 sample
Not available
Canadian New Crop Missions | Wheat from Western Canada
QUALITY PLUS
Esponja y masa - CWRS No. 2 (2013)
Sponge & Dough (S & D)
No. 2 CWRS (2013)
Este
Región
Region
Eastern
Proteína en la harina, 14 % bh
Flour Protein, 14% mb
Norte Sur central Noroeste
central
North Central South Central
Sudeste
North West
South West
12.5
11.9
12.3
12.8
12.6
66
66
67
68
68
4.4
4.5
4.9
4.7
4.4
Moderada
Moderate
Suave
Mellow
Suave
Mellow
Moderada
Moderate
Moderada
Moderate
6.4
6.2
6.4
6.2
6.9
81.4
81.5
82.3
80.8
82.1
9.3
8.9
9.3
8.9
10.1
Absorción, %
Absorption, %
Tiempo de amasado, min.
Mixing Time, min
Propiedades de la masa
Dough Handling Properties
Volumen específico, cc/g
Specific Volume, cc/g
Color, Minolta valor L*
Colour, Minolta L*
Puntaje total del pan
Overall Bread Score
Canadian New Crop Missions | Wheat from Western Canada
QUALITY PLUS
CWRS No. 2 (Md) – Panadería experimental
No. 2 CWRS (NTD) – Test Bakery
Región
Este
Norte
central
Sur
Central
Noroeste
Sudeste
Eastern
North Central
South Central
North West
South West
Region
Año de cosecha
Crop Year
2013/2012
2013/2012 2013/2012 2013/2012 2013/2012
12.5 /13.6
11.9/13.6
12.3/13.8
12.8/12.9
12.6/12.7
64/62
64/65
64/64
65/64
64/65
3.7/3.9
3.5/2.9
3.5/3.2
3.6/3.3
3.5/3.4
Proteína en la harina, 14% bh
Flour Protein, 14% mb
Absorción, %
Absorption, %
Tiempo de amasado, min
Mixing Time, min
Energía, W
Power, W
Propiedades de la harina
Dough Handling Properties
146.2/168.0 140.0/162.1 143.7/171.4 159.4/152.8 152.8/145.9
Moderado/Moderado Suave/Moderado
Tenaz/Moderado
Tenaz/Tenaz
Tenaz/Tenaz
Moderate/Moderate
Mellow/Moderate
Strong/Moderate
Strong/Strong
Strong/Strong
6.6/6.6
6.1/6.3
6.3/6.2
6.1/6.5
6.4/6.4
81.3/82.1
81.3/81.2
80.8/81.5
81.0/81.3
81.8/82.0
Volumen específico, cc/g
Specific Volume, cc/g
Color, Minolta valor L*
Colour, Minolta L*
Canadian New Crop Missions | Wheat from Western Canada
QUALITY PLUS
CWRS No. 2
Panadería piloto vs.panadería experimental Md
No. 2 CWRS
Pilot vs. Test Bakery NTD
Tiempo de amasado
Volumen expecífico
Mixing Time
Specific Volume
R = 0.70
10.0
9.0
9.0
8.0
8.0
7.0
7.6
6.7
7.0
6.3
5.8
6.0
6.1
7.1
7.2
6.3
6.1
7.4
6.3
6.0
5.5
6.6
6.1
6.4
5.0
5.0
4.0
4.0
3.0
R = 0.83
10.0
3.7
3.5
3.5
3.6
3.5
3.0
2.0
2.0
1.0
1.0
0.0
0.0
No. 2 CWRS No. 2 CWRS No. 2 CWRS No. 2 CWRS
Eastern
North Central South Central North West
Pilot Bakery
Test Bakery
No. 2 CWRS
South West
No. 2 CWRS No. 2 CWRS No. 2 CWRS No. 2 CWRS
Eastern
North Central South Central North West
Pilot Bakery
No. 2 CWRS
South West
Test Bakery
Canadian New Crop Missions | Wheat from Western Canada
QUALITY PLUS
CWRS No. 2 - Conclusiones
Conclusions on No. 2 CWRS
La proteína en la harina menor que en el 2012
La absorción es mayor que en el 2012 (~2-3%)
El tiempo de amasado es levemente más largo que el del 2012
Hay buenas mejoras en las propiedades de la masa con el
método directo y más moderadas con el proceso de esponja y
masa
El volumen es excelente dado el menor contenido de proteína
Flour Protein is lower than 2012
Absorption is higher than 2012 (~2-3%)
Mixing Times are slightly longer than 2012
Dough Handling Properties show good improvement on the NTD process and are
more mellow on the S & D process
Volumes are excellent given the lower protein content
Canadian New Crop Missions | Wheat from Western Canada
QUALITY PLUS
Calidad del pan
Resultados de la panificación piloto con masa directa y
con esponja y masa
Bread Quality
Pilot Baking Results – NTD and S & D
CPSR No. 2
Trigo rojo de primavera de las praderas de Canadá
No. 2 CPSR
Canada Prairie Spring Red
Canadian New Crop Missions | Wheat from Western Canada
QUALITY PLUS
Panadería piloto – CPSR No.2 (2013)
Pilot Bakery- No.2 CPSR (2013)
Año de cosecha
Crop Year
Proteína de la harina, 14% bh
Flour Protein, 14% mb
Absorción, %
Absorption, %
Tiempo de amasado, min.
Mixing Time, min
Propiedades de la masa
Dough Handling Properties
Volumen específico, cc/g
Specific Volume, cc/g
Color, Minolta valor L*
Colour, Minolta L*
Puntaje total del pan
Overall Bread Score
Proceso Md
Proceso esponja y masa
CPSR No. 2
CPSR No.2
NTD Process
No. 2 CPSR
S & D Process
No. 2 CPSR
2013
2013
12.0
12.0
65/63
64
6.8
Tenaz
4.2
Tenaz
6.7
6.7
81.4
81.7
9.1
9.4
Canadian New Crop Missions | Wheat from Western Canada
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Conclusiones sobre el CPSR No. 2
Conclusions on No. 2 CPSR
El nivel de proteína en la harina es mayor al del 2012
La absorción es mayor que en el 2012 (~2%)
El tiempo de amasado es más largo que en el 2012
La masa en tenaz en ambos procesos
Los volúmenes son excelentes (6.7cc/g) con ambos procesos
Flour Protein is higher than 2012
Absorption is higher than 2012 (~2%)
Mixing Times are longer than 2012
Dough Handling Properties are strong on both baking processes
Volumes are excellent (6.7cc/g) on both processes
Canadian New Crop Missions | Wheat from Western Canada
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Calidad del pan
Resultados de la panificación piloto con masa directa y
con esponja y masa
Bread Quality
Pilot Baking Results – NTD and S&D
CWRW No. 2
Trigo rojo de invierno del oeste de Canadá
No. 2 CWRW
Canada Western Red Winter
Canadian New Crop Missions | Wheat from Western Canada
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Panadería piloto
CWRW No. 2 (2013) vs. CWRW No. 1 (2012)
Pilot Bakery - No. 2 CWRW (2013) vs. No. 1 CWRW (2012)
Proceso directo
NTD Process
Proceso esponja y masa
S & D Process
2013/2012
2013/2012
11.1/10.5
11.1/10.5
58/54
58/55
9.6/8.0
Tenaz/Tenaz
5.4/5.4
Tenaz/Tenaz
Strong/Strong
Strong/Strong
7.8/7.1
6.6/6.8
81.8/82.8
81.5/82.4
9.5/8.6
9.1/9.7
Año de cosecha
Crop Year
Proteína en la harina, 14 % bh
Flour Protein, 14% mb
Absorción
Absorption, %
Tiempo de amasado, min
Mixing Time, min
Propiedades de la masa
Dough Handling Properties
Volumen específico, cc/g
Specific Volume, cc/g
Color, Minolta valor L*
Colour, Minolta L*
Puntaje total del pan
Overall Bread Score
Canadian New Crop Missions | Wheat from Western Canada
QUALITY PLUS
CWRW No. 2 (2013) vs. CWRW No. 1 (2012)
No. 2 CWRW (2013) vs. No. 1 CWRW (2012)
2013
No. 2 CWRW
Proceso directo
Proceso esponja y masa
NTD Process
S & D Process
7.8
6.6
7.1
6.8
2012
No. 1 CWRW
Canadian New Crop Missions | Wheat from Western Canada
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Conclusiones sobre el CWRW No. 2
Conclusions on No. 2 CWRW
La proteína en la harina mayor que en el 2012
La absorción es significativamente mayor que en el 2012 (~23%)
El tiempo de amasado es más largo que el del 2012
Las propiedades de la masa son tenaces en ambos procesos
El volumen es excelente en ambos procesos
Flour Protein is higher than 2012
Absorption is significantly higher than 2012 (~4%)
Mixing Times are longer than 2012
Dough Handling Properties are strong on both baking processes
Volumes are excellent on both processes
Canadian New Crop Missions | Wheat from Western Canada
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Reconocimientos
Acknowledgements
Agricultores del oeste de Canadá
La industria (muestras)
Cigi AS, Depart. de molienda
Personal de apoyo del Cigi
Panadería piloto/experimental
Del Cigi
¡Gracias a todos!
Western Canadian Farmers
Industry (sourcing samples)
Cigi AS, Milling Dept,
Cigi Support staff
Cigi Test /Pilot Bakery
Thank-you all!
Canadian New Crop Missions | Wheat from Western Canada
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