Dough development time is the time required for the curve to reach its maximum height reported to nearest 0.25 min. For CWES, farinograph absorption is determined at 63 rpm. Remaining quality parameters are measured at 90 rpm based on absorption obtained at 63 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 lower the number, the brighter the colour. Kernels are classed as HVK or non-vitreous as defined in the Canadian Grain Commission's Official Grain Grading Guide , Chapter 4, Wheat. Maltose value Maltose value is determined according to AACC Method 22-15. Positive values indicate increased redness. Positive values indicate increased yellowness.