Prairie Spring White wheat Table 1 shows the mean protein content for CPSW wheat for 2000 and the previous two years. Table 11 summarizes quality data for the No. 1 CPSW new crop composite. Data from the 1999 harvest are included for comparison.
Test weight is lower while kernel weight is higher than last year.
A high degree of soundness is evident from the high wheat falling number and flour amylograph peak viscosity values as well as the low wheat and flour alpha-amylase activities. Flour starch damage is also very similar to last year. Milling yield is higher compared to last year, although flour ash and colour values are somewhat inferior. Physical dough tests indicate slightly stronger dough properties compared to last year, while farinograph absorption is comparable to 1999.