Wheat Quality

Question 1

What is Quality?

Answer 1

the degree to which something is suitable for a particular end-use.

Question 2

Wheat quality is evaluated on the basis of….?

Answer 2

Purity - freedom from inseparable foreign material.

soundness - visual, physical, and chemical characteristics.

End-use suitability - usefulness for the manufacturing of flour, bread, pasta, noodles, cakes, cookies, feed, gluten, etc.

Question 3

How is quality ensured?

Answer 3

Quality is ensured by the Variety Registration System (CFIA) and the Quality Assurance System (CGC).

Question 4

Wheat grade is determined primarily by visual means. What is the exception to this?

Answer 4

Wheat grade is primarily determined visually (works well if the grader is trained). The only exception to this is test weight.

Question 5

Grading standards are related to…?

Answer 5

Compositional, physical, and performance factors.

These standards are different depending on the market class in which the grain is graded.

Question 6

Wheat Market Classes

Answer 6

Market classes are Canada Western Red Spring, Canada Western Hard White Spring, etc. they are designated in market class and then given a grade (No. 1, 2, or 3).

Question 7

Grading Standards for CWRS wheat

Answer 7

test weight, variety, minimum hard virtuous kernels, soundness, and foreign material.

Question 8

Test Weight

Answer 8

proportional to flour yield. it is a measure of starchy endosperm content.

To be No. 1 CWRS wheat, has to weigh a minimum of 75 kg/hL (60 lb/bu)

Question 9

Variety

Answer 9

Registered varieties in the market class.

For No. 1, 2, and 3 CWRS, can be any variety designated as such by the Commission.

For CW Feed, cannot be amber durum or any variety of the CWSP class.

Question 10

Minimum Hard Vitreous Kernels

Answer 10

Kernel Hardness. Hard-vitreous kernels are kernels that have a natural translucent colour.

Protein content, gluten strength, and weather damage all contribute to kernel hardness.

Must be above 65% hard kernels to be No 1 CWRS.

Question 11

Degree of Soundness

Answer 11

a Measure of maturity, and environmental damage.

• damage
• fusarium infection
• discolouration
• frost
• immaturity
• shrunken kernels (hot/dry, immaturity, root rot)
• bleaching (sprouting)

Question 12

Fusarium toxins

Answer 12

Deoxynicalenol, DON (vomitoxin)

Zearalenone

Question 13

Foreign Materials

Answer 13

only affects grade if material in inseparable, otherwise considered dockage.

reduces milling yield, dark flour, speckiness, reduced shelf life, toxins.

Question 14

How do sprouted kernels affect milling?

Answer 14

slight sprouting has minimal effect on milling performance. However, it increases alpha amylase activity and Cretes sticky dough, crumbs, open texture, greyish crumbs, dark crust, reduced loaf volume, poor loaf shape.

Sprouted kernels also lower kernel weight.

Question 15

Ergot toxins

Answer 15

Contains alkaloids toxic to animals and humans. Contains lysergic acid which LSD comes from.

Question 16

What are Protein Premiums?

Answer 16

May be paid for a protein concentration above some minimum level (depends on market).

Protein content in wheat is dependent on market class, variety, soil fertility, N-fertilization, weather.

Loaf volume is directly proportional to protein.

Question 17

How is wheat test weight measured?

Answer 17

A 0.5 litre cup is filled and weighed.

Question 18

Falling Number

Answer 18

a good sample will have a high falling number.

You will never have a falling number lower than 60 because after 60 seconds is when the probe begins to fall.

Sound grain will always have a higher falling number over sprouted grain.

Question 19

Describe how Falling Number is Tested

Answer 19

A vat with boiling water measures how long it takes for a weighted probe to fall down through a plug of starch. therefore, it tests how thick the slurry of 25mL + ground wheat is. the thicker the better (probe falls slower, 5-7 minutes.)