Crop quality data, highlights,
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Information
for marketers, buyers, and processors
Wheat methods and tests
At the Grain Research Laboratory (GRL), unless otherwise specified,
- Analytical results for wheat are reported at 13.5% moisture content.
- Analytical results for flour and semolina are reported at 14.0% moisture content.
- AACC methods cited are from The American Association of Cereal Chemists (AACC): Approved Methods of the American Association of Cereal Chemists, Tenth Edition, 2000.
- ICC methods cited are those of the International Association for Cereal Science and Technology (ICC): ICC Standards: Standard Methods of the International Association for Cereal Science and Technology, 7th supplement, 1998.
- Grade determinants and procedures are those used by Industry Services, Canadian Grain Commission (CGC).
Methods and tests
- AGTRON colour
- Alkaline water retention capacity (AWRC)
- Alpha-amylase activity
- Alveogram
- Amylograph peak viscosity
- Ash content
- Canadian short process baking test
- Cookie test
- Dry gluten content - semolina
- Extensogram
-
Falling number
method > test - Farinogram
- Flour yield
- Gluten index - semolina
- Grade colour
- Hard vitreous kernels (HVK)
- Maltose value
- Moisture content - flour
- Moisture content - wheat
- Noodle colour
- Noodle preparation
- Particle size index (PSI)
- Protein content (N (nitrogen) x 5.7)
- Remix-to-peak baking test
- SDS sedimentation
- Semolina colour
- Semolina yield
- Spaghetti
- Spaghetti colour
- Spaghetti cooking quality
- Speck count
- Sponge-and-dough baking test
- Starch damage
-
Test weight
method > test - Test weight - harvest survey
- Texture characteristics
- Weight per 1000 kernels
- Wet gluten content - flour
- Wet gluten content - semolina
- Yellow pigment content
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