Data for 1999 are included for comparison. Test weight and kernel weight are lower compared to last year. Lower values for wheat falling number and flour amylograph peak viscosity, as well as higher levels of wheat and flour alpha-amylase activities are evident relative to 1999. Wheat PSI is the same as the 1999 value, indicating very similar kernel texture for both years. Flour starch damage is also very similar to last year.
Flour yield is similar while flour ash content is higher than last year.
Flour colour is not as compared to last year. Physical dough tests indicate dough strength properties somewhat stronger than last year. Farinograph water absorption shows a decrease over the 1999 value. Glenlea continues to be the predominant variety in this class. At the normal farinograph speed of 63 rpm, CWES flour does not develop and appears weak.