It is reported as a percent. Dough development time is the time required for the curve to reach its maximum height. For CWES, Farinograph absorption is determined at 63 rpm and dough development time is measured at 90 rpm. For additional details, see the Farinograph Handbook, AACC, 1960. Common wheat is milled on an Allis-Chalmers laboratory mill using the GRL sifter flow as described by Black et al.
Flour yield is expressed as a percentage of cleaned wheat on a constant moisture basis.
The procedure for pilot milling is described by Fajardo et al. The mill flow is described by Dexter et al. The procedure uses the automated Satake Series IV Colour Grader, which gives the relative reflectance of a flour-water slurry. Results are standardized to the Satake International Units-the lower the number, the brighter the colour. 95-5 of Industry Services, Canadian Grain Commission.