During processing, dough shows similar mixing requirements and the superior handling properties characteristic of last year's crop. Canada Western Red Spring wheat Quality data for 2000 harvest survey grade composite samples Minimum protein content No. Test weight and kernel weight are lower than last year but similar to the long-term average. The No. 2 grade composites show a high degree of soundness, evident from the high wheat falling number and flour amylograph peak viscosity values and low wheat and flour alpha-amylase activities. Milling properties are comparable to last year.
Rheological tests demonstrate dough strength properties similar to last year.
Farinograph absorption is also similar to 1999. Canadian short process baking properties are comparable to last year. Western Red Spring wheat Quality data for 2000 harvest survey grade composite samples Minimum protein content No. 1 CWRS-13.5 wheat composites were milled consecutively on the same day on the Tandem Buhler laboratory mill into straight grade and patent flour. Data are shown in Table 5 .