Quality of 2014 Wheat Classes: Cwrs CPSR Cwad

QUALITY
PLUS
Quality of 2014
Wheat Classes
CWRS CPSR CWAD
updated January 15, 2015
1 Canadian New Crop Missions | Wheat from Western Canada QUALITY PLUS
PR - Prince Rupert NW - North West NE - North East
SW - South West SC-W - South Central West SC-E - South Central East E - Eastern
In order to generate the quality data in this bulletin, Cigi (Canadian International Grains Institute)
collaborated with the following grain companies: Cargill, CWB, Louis Dreyfus, Paterson GlobalFoods,
Richardson International, SWT and Viterra. Cigi received regional samples of the 2014 western Cana-
dian wheat crop corresponding to the seven regions identified in the map above. From these a western
prairie composite was created from the PR, NW, SW and SC-W regions and an eastern prairie compos-
ite was created from the NE, SC-E and E regional samples for CWRS. Prairie composites were created
for CWAD and CPSR.
2 Looking Forward - Cigi Harvest Assessment 2013 | updated November 7, 2013
CWRS | Canada Western Red Spring1
No. 1 CWRS No. 2 CWRS No. 3 CWRS

Quality Parameter2 WESTERN PRAIRIE3 WESTERN PRAIRIE3 EASTERN PRAIRIE4 WESTERN PRAIRIE3 EASTERN PRAIRIE4
WHEAT
Test weight, kg/hL 82.0 78.8 81.8 77.9 80.5
Weight per 1000 kernels, g 36.0 33.1 32.5 35.3 34.6
Protein content, % 14.1 13.5 13.5 13.8 13.5
Protein content (dry matter basis), % 16.3 15.6 15.6 16.0 15.7
Gluten index, % 73 79 88 83 86
Falling number, s 387 387 362 321 309
Ash content, % 1.45 1.59 1.58 1.53 1.60
Particle size index, % 45 46 45 47 45
MILLING YIELD
Flour yield (total products basis), % 75.2 76.5 75.4 76.3 74.2
Flour yield (0.50% ash basis), % 78.5 78.3 76.8 77.5 75.0
FLOUR
Protein content, % 13.4 12.7 12.6 13.1 12.4
Protein loss on milling, % 0.8 0.8 0.9 0.7 1.2
Wet gluten, % 39.2 34.9 34.6 38.4 34.1
Ash content, % 0.44 0.46 0.47 0.48 0.48
Minolta colour -‐ L* 86.4 86.3 86.1 85.8 85.7
Minolta colour -‐ a* -‐0.73 -‐0.92 -‐0.73 -‐0.71 -‐0.80
Minolta colour -‐ b* 13.1 12.9 12.5 12.6 12.6
Starch damage, UCD 19.0 17.7 18.8 18.5 19.8
Amylograph peak viscosity, BU 590 610 485 275 375
FARINOGRAM
Absorption, % 62.0 60.3 61.1 61.6 60.6
Dough development time (DDT), min 5.7 5.7 5.8 5.7 5.4
Stability, min 11.4 11.3 9.5 8.5 9.5
Mixing tolerance index (MTI), BU 22 20 33 32 30
ALVEOGRAM
P (height x 1.1), mm 89 84 86 78 89
L, mm 125 120 118 134 102
P/L 0.71 0.70 0.73 0.58 0.87
W (x 10-‐4), J 360 338 339 319 320
EXTENSOGRAM (135 min)
Rmax, BU 428 480 457 402 452
E, mm 205 213 212 215 201
A, cm2 115 133 126 114 118
TEST BAKING (NO TIME DOUGH)
Absorption, % 63.0 61.4 62.1 62.5 61.8
Mixing time, min 4.4 4.7 5.1 4.2 5.1
Power, W 162.3 152.6 143.8 155.4 144.4
Specific volume, cm3/g 6.9 7.0 6.8 6.9 6.5
Total bread score 9.8 9.8 9.8 9.6 9.8
TEST BAKING (LONG TIME FERMENTATION)
Absorption, % 60.0 58.4 59.1 59.5 58.8
Mixing time, min 3.8 4.6 4.6 4.1 4.8
Power, W 179.8 164.4 162.5 171.2 146.1
PILOT BAKING (NO TIME DOUGH)
Absorption, % 65.0 65.0 66.0 66.0 65.0
Mixing time, min 6.1 6.3 6.8 6.0 6.5
PILOT BAKING (SPONGE & DOUGH)
Absorption, % 64.0 64.0 65.0 65.0 64.0
Mixing time, min 8.1 7.5 7.9 7.2 6.8
NOODLES (FRESH YELLOW ALKALINE)
Minolta colour (3h / 24 h) -‐ L* 75.0 / 68.8 74.5 / 69.0 72.8 / 67.8 73.7 / 67.1 71.5 / 67.4
Minolta colour (3 h / 24 h) -‐ a* -‐0.39 / 0.31 -‐0.58 / 0.14 -‐0.04 / 0.59 -‐0.25 / 0.53 0.07 / 0.54
Minolta colour (3 h / 24 h) -‐ b* 25.1 / 23.8 24.2 / 23.4 23.5 / 23.1 23.7 / 22.4 23.0 / 22.8
Maximum cutting stress, g/mm2
2.5 min cooking time 42.8 40.2 39.9 40.8 36.9
3.5 min cooking time 37.1 34.0 34.6 34.3 31.0
5.0 min cooking time 29.7 28.1 27.9 28.7 26.0
NOODLES (FRESH WHITE SALTED)
Minolta colour (3 h / 24 h) -‐ L* 75.6 / 71.8 75.8 / 71.6 74.6 / 70.8 74.7 / 70.2 74.1 / 70.2
Minolta colour (3 h / 24 h) -‐ a* 1.57 / 2.32 1.30 / 2.08 1.50 / 2.31 1.51 / 2.43 1.38 / 2.18
Minolta colour (3 h / 24 h) -‐ b* 23.1 / 23.0 23.0 / 22.4 22.3 / 21.5 22.0 / 21.1 22.0 / 20.8
2.5 min cooking time 31.6 28.8 29.1 29.5 29.7
3.5 min cooking time 26.7 25.4 25.3 26.1 25.7
5.0 min cooking time 21.0 20.6 21.7 22.4 21.3
1
Data generated at Cigi.
2
Data is reported on a 13.5% moisture basis for wheat and 14.0% moisture basis for flour.
3
Western prairie composite includes the following regions; Prince Rupert, North West, South West and South Central-‐West (refer to Cigi composite region map).
4
Eastern prairie composite includes the following regions; North East, South Central-‐East and East (refer to Cigi composite region map).
Cigi | www.cigi.ca
CPSR | Canada Prairie Spring Red1
Quality Parameter2 No. 1 CPSR
WHEAT
Test weight, kg/hL 80.7
Weight per 1000 kernels, g 41.7
Protein content, % 12.1
Protein content (dry matter basis), % 14.0
Falling number, s 331
Ash content, % 1.53
Particle size index, % 50
MILLING YIELD
Flour yield (total products basis), % 76.7
Flour yield (0.50% ash basis), % 76.7
FLOUR
Protein content, % 11.1
Protein loss on milling, % 1.0
Wet gluten, % 33.9
Ash content, % 0.50
Minolta colour -‐ L* 86.0
Minolta colour -‐ a* -‐0.53
Minolta colour -‐ b* 11.8
Starch damage, UCD 19.3
Amylograph peak viscosity, BU 490
FARINOGRAM
Absorption, % 58.6
Dough development time (DDT), min 6.4
Stability, min 10.3
Mixing tolerance index (MTI), BU 38
ALVEOGRAM
P (height x 1.1), mm 72
L, mm 141
P/L 0.51
W (x 10-‐4), J 298
EXTENSOGRAM (135 min)
Rmax, BU 563
E, mm 192
A, cm2 137
TEST BAKING (NO TIME DOUGH)
Absorption, % 59.5
Mixing time, min 4.8
Power, W 155.3
Specific volume, cm3/g 6.5
Total bread score 9.8
TEST BAKING (LONG TIME FERMENTATION)
Absorption, % 56.5
Power, W 154.1
PILOT BAKING (NO TIME DOUGH)
Absorption, % 64.0
PILOT BAKING (SPONGE & DOUGH)
Absorption, % 63.0
NOODLES (FRESH YELLOW ALKALINE)
Minolta colour (3h / 24 h) -‐ L* 71.6 / 65.2
Minolta colour (3 h / 24 h) -‐ a* -‐0.22 / 0.90
Minolta colour (3 h / 24 h) -‐ b* 23.4 / 22.2
2.5 min cooking time 39.7
NOODLES (FRESH WHITE SALTED)
Minolta colour (3 h / 24 h) -‐ L* 74.4 / 69.7
Minolta colour (3 h / 24 h) -‐ a* 1.92 / 2.96
Minolta colour (3 h / 24 h) -‐ b* 19.5 / 19.2
1
2
Data is reported on a 13.5% moisture basis for wheat and 14.0% moisture basis for flour.
3
Prairie composite includes the following regions; Prince Rupert (PR), North West (NW), South West (SW) and South Central-West (SC-E)
North East (NE), South Central-‐East (SC-‐E) and East (E) (refer to Cigi composite region map).
Cigi | www.cigi.ca
CWAD | Canada Western Amber Durum1
Quality Parameter2 No. 2 CWAD No. 3 CWAD No. 4 CWAD No. 5 CWAD
WHEAT
Test weight, kg/hL 82.0 79.7 78.9 79.3
Weight per 1000 kernels, g 41.4 41.4 41.2 40.3
Hard vitreous kernels (HVK), % 84.8 70.0 48.0 58.0
Protein content , % 13.2 12.8 13.1 13.3
Protein content (dry matter basis), % 15.3 14.8 15.1 15.3
Falling number, s 343 215 116 106
Ash content, % 1.52 1.55 1.54 1.55
Particle size index,% 31 32 31 35
MILLING YIELD
Semolina yield, % 69.3 67.3 67.7 66.6
SEMOLINA
Protein content, % 12.2 11.8 11.9 12.1
Protein loss on milling, % 1.0 1.0 1.1 1.1
Wet gluten, % 33.0 30.6 30.8 31.8
Gluten index, % 57 79 72 62
Ash content, % 0.67 0.70 0.68 0.68
Minolta colour (dry) -‐ L* 85.7 85.7 85.6 85.7
Minolta colour (wet) -‐ a* -‐3.99 -‐3.94 -‐3.92 -‐3.79
Minolta colour (wet) -‐ b* 28.8 27.6 27.7 26.7
Yellow pigment content, ppm 9.5 9.5 9.5 9.4
SPECK COUNT
Total, per 100 cm2 35 36 38 40
Black, per 100 cm2 0 1 1 1
ALVEOGRAM
P (height x 1.1), mm 48 77 74 73
L, mm 107 72 85 73
P/L 0.45 1.07 0.87 1.00
W (x 10-‐4), J 156 191 212 181
GRANULATION
Over 30US (590 mic), % 0.0 0.0 0.0 0.0
Over 40US (420 mic), % 1.2 1.1 0.9 1.1
Over 60US (250 mic), % 49.1 49.8 48.4 48.0
Over 80US (177 mic), % 26.9 26.5 26.6 26.0
Over 100US (149 mic), % 8.8 8.3 8.9 8.9
Thrus 100US % 14.0 14.2 15.2 15.9
SPAGHETTI
Firmness (@ 9 min cooking time), g 599 654 653 640
Cooking loss, % 5.35 5.58 5.97 5.88
Cooked weight/initial weight 3.30 3.31 3.48 3.11
Minolta colour -‐ L* 71.4 71.2 71.2 70.6
Minolta colour -‐ a* 2.83 2.84 3.01 3.16
Minolta colour -‐ b* 61.1 60.0 61.1 61.3
1
2
Data is reported on a 13.5% moisture basis for wheat and 14.0% moisture basis for semolina.
3
Prairie composite includes the following regions; Prince Rupert (PR), North West (NW), South West (SW) and South Central-West (SC-E)
North East (NE), South Central-‐East (SC-‐E) and East (E) (refer to Cigi composite region map).
Cigi | www.cigi.ca
Wheat Quality Evaluation Methods
All results are corrected to a 13.5% moisture basis (mb) for wheat and a 14.0% mb for flour or semolina
unless otherwise specified. AACCI Methods are from the American Association of Cereal Chemists Inter-
national: Approved Methods of Analysis, 11th Edition.
ALVEOGRAPH AACCI METHOD 54-30.02

Alveograph values are determined using AACCI Method 54-30.02 using the AlveoConsistograph. Light
mineral oil is used and all oil used is completely removed before subsequent samples are evaluated.
Samples are evaluated one week after milling. The following curve parameters are measured: P (height
x 1.1) is the resistance of the dough to deformation; L (length) is a measure of dough extensibility; P/L is
the curve configuration ratio; W is the amount of work required to inflate the dough into a bubble.
AMYLOGRAPH AACCI METHOD 22-10.01

Amylograph peak viscosity is determined using AACCI Method 22-10.01 with modifications. Flour (65 g,
14% mb) and distilled water (450 mL) are placed in a bowl, mixed with a whisk and then added to the
amylograph.

ASH AACCI METHOD 08-01.01
Ash content is determined using AACCI Method 08-01.01. Samples are weighed into previously dried
dishes (600oC, minimum of 1 h). The samples are then incinerated overnight in a muffle furnace (600oC).
BAKING – LONG TIME FERMENTATION (LTF) CIGI INTERNAL METHOD

Test baking of pan breads is done using a long fermentation method derived from AACCI Method 10-
10.03 with modifications. All ingredients are placed in the bowl of a water-jacketed National Manufactur-
ing Swanson pin mixer (15°C, 112 rpm) which is controlled with mixing software to measure mixing time
(min) and energy input (W). The dough is mixed 10% past peak time, then scaled, rounded, and allowed
to rest in the fermentation cabinet (35°C, 85% RH; 105 min). After this initial fermentation, the first
punch is performed by sheeting, tri-folding and placing the dough back into the fermentation cabinet
for a second rest period (50 min). The second punch is handled the same way as the first punch and
the dough is placed back into the fermentation cabinet for a third and final rest period (25 min). At 180
minutes of total fermentation time, the dough is then sheeted, moulded, panned and proofed to a fixed
height. Samples are then baked (204°C). Specific volume is measured.
BAKING – NO TIME DOUGH (NTD) CIGI INTERNAL METHOD

Test baking of pan breads is done using a no-time dough method derived from AACCI Method 10-10.03
with modifications. All ingredients are placed in the bowl of a water-jacketed National Manufacturing
Swanson pin mixer (20°C, 112 rpm) which is controlled with mixing software to measure mixing time
(min) and energy input (W). The dough is mixed 10% past peak time and then placed in a covered bowl
and allowed to rest (10 min). The dough is scaled, rounded, and allowed a second rest period (10 min).
Then the dough is sheeted, moulded, panned and proofed (37°C, 85% RH) to a fixed height. Samples are
then baked (204°C). Specific volume is measured.
COLOUR – FLOUR CIGI INTERNAL METHOD

Assessment of flour colour is performed using a Minolta Chroma Meter (CR-310) using a D65 illuminant
according to manufacturer’s instructions. A slurry of flour and water is made according to AACCI Method
14-30.01 with respect to flour weight, volume of water, mixing time, and waiting time. Samples are
evaluated seven days after milling. The following parameters are measured: L* which is a measure of
darkness (0) to lightness (100); a* is a measure of greenness (-) to redness (+); b* is a measure of blue-
ness (-) to yellowness (+).
COLOUR – NOODLE CIGI INTERNAL METHOD

A Minolta Chroma Meter (CR-310) equipped with a C illuminant using the L*, a*, and b* colour scale is
used to measure the colour of the noodle dough sheet (see Noodle Processing for details). L* is a mea-
sure of darkness (0) to lightness (100); a* is a measure of greenness (-) to redness (+); b* is a measure of
blueness (-) to yellowness (+). The dough sheet is folded into six layers and stored in a covered container
at room temperature (22±1oC) for 24 h. The average of five colour measurements taken at five spots on
the dough sheet surface at 3 and 24 h after mixing are reported.
COLOUR – SEMOLINA CIGI INTERNAL METHOD

Assessment of semolina colour is performed using a Minolta Chroma Meter (CR-310) using a D65 illu-
minant according to manufacturer’s instructions. Semolina is placed in the granular material attachment
and colour is then measured. Samples are evaluated seven days after milling. The following parameters
are measured: L* which is a measure of darkness (0) to lightness (100); a* is a measure of greenness (-) to
redness (+); b* is a measure of blueness (-) to yellowness (+).
COLOUR – SPAGHETTI CIGI INTERNAL METHOD
Spaghetti strands are mounted on standard white cardboard (7.5 cm x 7.5 cm) using double-sided tape
and the colour is measured using the Minolta CR-310 colorimeter with a D65 illuminant. The following
parameters are measured: L* is a measure of darkness (0) to lightness (100); a* is a measure of greenness
(-) to redness (+); b* is a measure of blueness (-) to yellowness (+).
EXTENSOGRAPH AACCI METHOD 54-10.01

Extensographs are performed using the Extensograph-E according to AACCI Method 54-10.01 with the
exception that the dough test pieces are not stretched 90 min but only re-formed. Results are reported
for the stretches completed at 135 min. The Extensograph-E is calibrated so that a 100 g load is equiva-
lent to 80 BU. Samples are tested one week after milling. The following curve parameters are measured:
Rmax is the maximum height (maximum resistance) of the curve; R5 is the height of the curve (or resis-
tance) at 5 cm extension; E is a measure of the extensibility in mm; A is the area under the curve in cm2.
FALLING NUMBER (FN) AACCI METHOD 56-81.03

FN is determined according to AACCI Method 56-81.03 using the FN1900 with a Shakematic. For evalua-
tion of wheat FN, a sample of wheat (minimum of 250 g) is ground using the FN3100 laboratory mill.
FARINOGRAPH AACCI METHOD 54-21.02

Farinographs are performed using the Farinograph-E according to AACCI Method 54-21.02 using the
constant flour weight procedure using the large (300 g) bowl. Flour is tested one week after milling. The
following parameters are measured from the curve: dough development time (DDT) which is the time
for the dough to reach maximum consistency (peak); stability, which is the time that the top portion of
the curve is above the 500 BU line; mixing tolerance index (MTI) which is the drop in BU of the top of the
curve at DDT to the top of the curve 5 min after DDT.
FLOUR YIELD – LAB MILLING INTERNAL METHOD

Wheat is cleaned using a dockage tester with standard screens and then tempered overnight based on
wheat class; hard wheats (i.e. CWRS 16.5% moisture) and medium hard wheats (i.e. CPSR, CWRW 16.0%
moisture). Wheat is milled using a Bühler laboratory flour mill (MLU-202) using a preset feed rate and
roll gap settings for each wheat class. After milling, the bran and shorts fractions are put through a Bühler
bran finisher (MLU-302) and any additional flour released is added to the original flour and used for
calculation of the final extraction.
GLUTEN CONTENT & GLUTEN INDEX (GI) AACCI METHOD 38-12.02

Wet gluten content and GI values are determined according to AACCI Method 38-12.02. The single-stage
washing procedure is used for flour while the two-stage washing procedure is used for semolina and/or
ground wheat.
GRANULATION AACCI METHOD 66-20.01

Semolina granulation is determined according to AACCI Method 66-20.01 using a Ro-tap sieve shaker.
MOISTURE CONTENT – FLOUR/SEMOLINA AACCI METHOD 44-15.02

Flour/semolina moisture content is determined using AACCI Method 44-15.02, single stage procedure (1
h, 130oC).
MOISTURE CONTENT – WHEAT AACCI METHOD 44-11.01

The moisture content of whole kernel wheat is determined using AACCI Method 44-11.01 using the
Perten AM5200-A.
NOODLE PROCESSING – WHITE SALTED CIGI INTERNAL METHOD

Flour is processed into white salted noodles (WSN) using an Ohtake laboratory noodle machine. Salt
(NaCl; 2% based on flour weight) is dissolved in water and added to flour at a constant water absorp-
tion (32%, 14% mb, mass balanced). The dough is mixed (100 rpm, 10 min) and then rested (15 min).
Sheeting begins with an initial gap setting of 3.5 mm and then the dough sheet is folded and sheeted
again and rested (30 min). The dough sheet is then subjected to four reduction passes (2.0, 1.5, 1.2, and
1.0 mm). A section (100 cm) is cut from the noodle sheet for colour (see Colour – Noodle for details). The
remaining dough is sheeted a final time before cutting. The final gap setting is adjusted for each sample
to ensure the resulting noodle strands have a thickness of 1.4 mm. Noodle strands are cut using a No. 10
or No. 20 cutter to produce noodles with a width of 3.0 or 1.5 mm, respectively
NOODLE PROCESSING – YELLOW ALKALINE CIGI INTERNAL METHOD
Flour is processed into fresh yellow alkaline noodles (YAN) using an Ohtake laboratory noodle machine.
Salt (NaCl; 1% based on flour weight) and alkaline salts (K2CO3:Na2CO3 = 6:4 w/w: 1.3% based on flour
weight) are dissolved in water and added to flour at a constant water absorption (34%, 14% mb, mass
balanced). The dough is mixed (100 rpm, 10 min) and then rested (15 min). Sheeting begins with an
initial gap setting of 3.5 mm and then the dough sheet is folded and sheeted again and rested (30 min).
The dough sheet is then subjected to four reduction passes (2.0, 1.5, 1.2, and 1.0 mm). A section (100
cm) is cut from the noodle sheet for colour (see Colour – Noodle for details). The remaining dough is
sheeted a final time before cutting. The final gap setting is adjusted for each sample to ensure the result-
ing noodle strands have a thickness of 1.4 mm. Noodle strands are cut using a No. 10 or No. 20 cutter to
produce noodles with a width of 3.0 or 1.5 mm, respectively.
NOODLE TEXTURE CIGI INTERNAL METHOD

Noodles (16 strands, 5 cm length) are cooked in boiling water (500 mL) separately for three separate
cooking times (2.5, 3.5 and 5.0 min). After each cooking time the noodles are drained, cooled in water
(22oC, 1.5 min) and placed in a sieve to drain. A TA.XTplus texture analyzer with a firmness pasta blade
(TA-47) is used to measure maximum cutting stress (g/mm2). The average of two measurements taken on
five strands are reported for each sample at each cooking time for each textural parameter.
PARTICLE SIZE INDEX (PSI) AACCI METHOD 55-30.01

Wheat kernel hardness is assessed by determining the PSI using AACCI Method 55-30.01 with modifica-
tions. Wheat, with moisture content between 11.0-13.0%, is ground using a Udy Cyclone grinder (1.0
mm screen) and a feed rate regulator (52 rpm).
PROTEIN CONTENT WILLIAMS ET AL. 1998

Protein content (N x 5.7) is measured using a combustion nitrogen analysis (CNA) method according to
Williams et al. (Protein testing methods. In, Wheat Protein, Production and Marketing. Proceedings of
the Wheat Protein Symposium. Saskatoon, SK. University of Saskatchewan Press. March 9-10, 1998. pp.
37-47). The LECO FP-528 is used and drift corrections are done using EDTA previously dried overnight
(103oC).
SEMOLINA YIELD – LAB MILLING CIGI INTERNAL METHOD

Wheat is cleaned using a dockage tester with standard screens and then tempered overnight (16.5%
moisture). Wheat is milled using a Bühler laboratory durum mill (MLU-202) using a preset feed rate and
roll gap settings to obtain semolina and finer granulation material. After milling, the semolina is purified
using a Chopin laboratory purifier and combined with the finer granulation material to produce the final
semolina yield.
SPAGHETTI COOKED WEIGHT CIGI INTERNAL METHOD

Spaghetti (30 g) is cooked in boiling water (300 mL) to its cooking time (CT) which is defined as the time
when the centre core of the spaghetti just disappears when pressed between two Plexiglas plates. After
the CT is reached the spaghetti is drained and weighed. The cooked weight is calculated as a percentage
of the initial spaghetti weight.
SPAGHETTI COOKING LOSS CIGI INTERNAL METHOD

Spaghetti (30 g) is cooked in boiling water (300 mL) to its cooking time (CT) which is defined as the time
when the centre core of the spaghetti just disappears when pressed between two Plexiglas plates. After
the CT is reached the spaghetti is drained and the cooking water is retained. The cooking water is evapo-
rated (130oC, 24 h) and the remaining residue is weighed and expressed as a percentage of the initial
spaghetti
SPAGHETTI FIRMNESS CIGI INTERNAL METHOD

Spaghetti (12 strands, 5 cm length) is cooked in boiling water (250 mL) for 9 minutes. After cooking
the spaghetti is drained and placed on a fine sieve. Firmness is the amount of force (g) required to cut
through five strands and is measured using a TA.HD Texture Analyzer with a pasta firmness blade (TA-47).
The average of four firmness measurements are reported for each sample (two measurements for each
set of five strands).
SPAGHETTI PROCESSING CIGI INTERNAL METHOD
A Namad laboratory extruder with a Teflon die (1.80 mm diameter) and a Bühler batch dryer (85oC) are
used to process and dry spaghetti.
STARCH DAMAGE AACCI METHOD 76-33.01

Starch damage is measured using the SDmatic according to AACCI Method 76-33.01.
YELLOW PIGMENT CONTENT AACCI METHOD 14-50.01

The yellow pigment content of semolina is measured according to AACCI Method 14-50.01.
Cigi works on behalf of farmers and industry to provide customers with techni-
cal expertise, support and customized training to optimize the use of Canadian
ada QUALITY PLUS field crops in a wide range of processes and products. Cigi is funded by farmers,
the Government of Canada (AAFC) and industry partners.
For more information on western Canadian wheat, please contact:
JUAN CARLOS ARRIOLA ESEY ASSEFAW

Technical Specialist, Head, Asian Products &
Milling Technology Extrusion Technology
T: 204.983 1031 T: 204.983.2173
E: jcarriola@cigi.ca E: eassefaw@cigi.ca
KRISTINA PIZZI YVONNE SUPEENE

Manager, Head,
Analytical Services Baking Technology
T: 204.984 6076 T: 204.984.1918
E: kpizzi@cigi.ca E: ysupeene@cigi.ca

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QUALITY

No. 1 CWRS No. 2 CWRS No. 3 CWRS

ALVEOGRAPH AACCI METHOD 54-30.02

AMYLOGRAPH AACCI METHOD 22-10.01

BAKING – LONG TIME FERMENTATION (LTF) CIGI INTERNAL METHOD

BAKING – NO TIME DOUGH (NTD) CIGI INTERNAL METHOD

COLOUR – FLOUR CIGI INTERNAL METHOD

COLOUR – NOODLE CIGI INTERNAL METHOD

COLOUR – SEMOLINA CIGI INTERNAL METHOD

EXTENSOGRAPH AACCI METHOD 54-10.01

FALLING NUMBER (FN) AACCI METHOD 56-81.03

FARINOGRAPH AACCI METHOD 54-21.02

FLOUR YIELD – LAB MILLING INTERNAL METHOD

GLUTEN CONTENT & GLUTEN INDEX (GI) AACCI METHOD 38-12.02

GRANULATION AACCI METHOD 66-20.01

MOISTURE CONTENT – FLOUR/SEMOLINA AACCI METHOD 44-15.02

MOISTURE CONTENT – WHEAT AACCI METHOD 44-11.01

NOODLE PROCESSING – WHITE SALTED CIGI INTERNAL METHOD

NOODLE TEXTURE CIGI INTERNAL METHOD

PARTICLE SIZE INDEX (PSI) AACCI METHOD 55-30.01

PROTEIN CONTENT WILLIAMS ET AL. 1998

SEMOLINA YIELD – LAB MILLING CIGI INTERNAL METHOD

SPAGHETTI COOKED WEIGHT CIGI INTERNAL METHOD

SPAGHETTI COOKING LOSS CIGI INTERNAL METHOD

SPAGHETTI FIRMNESS CIGI INTERNAL METHOD

STARCH DAMAGE AACCI METHOD 76-33.01

YELLOW PIGMENT CONTENT AACCI METHOD 14-50.01

For more information on western Canadian wheat, please contact:

JUAN CARLOS ARRIOLA ESEY ASSEFAW

KRISTINA PIZZI YVONNE SUPEENE

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