2011 QUALITY SCOOP UPDATE<br />Wednesday, August 17, 2011<br />
Southwest Region<br />SOFT RED WINTER WHEAT QUALITY<br />
2011 ONTARIO QUALITY SCOOPCanada Eastern Soft Red Winter Wheat <br />
2011 ONTARIO QUALITY SCOOPCanada Eastern Soft Red Winter Wheat <br />
2011 ONTARIO QUALITY SCOOPCanada Eastern Soft Red Winter Wheat <br />
Southwest Region<br />SOFT WHITE WINTER WHEAT QUALITY<br />
2011 ONTARIO QUALITY SCOOPCanada Eastern Soft White Winter Wheat <br />*There were not enough samples to make regional com...
2011 ONTARIO QUALITY SCOOPCanada Eastern Soft White Winter Wheat <br />*There were not enough samples to make regional com...
2011 ONTARIO QUALITY SCOOPCanada Eastern Soft White Winter Wheat <br />*There were not enough samples to make regional com...
Southwest Region<br />HARD RED WINTER WHEAT QUALITY<br />
2011 ONTARIO QUALITY SCOOPCanada Eastern Hard Red Winter Wheat <br />*There were not enough samples to make regional compo...
2011 ONTARIO QUALITY SCOOP Canada Eastern Hard Red Winter Wheat <br />*There were not enough samples to make regional comp...
2011 ONTARIO QUALITY SCOOPCanada Eastern Hard Red Winter Wheat <br />*There were not enough samples to make regional compo...
Quality Testing - Solvent Retention CapacityElaine SopiwnykHead, Analytical Services<br />
Solvent Retention Capacity (SRC)<br /><ul><li>Principle of the test:
Weight of solvent held by a flour after centrifugation and expressed as a percentage of flour weight (14% moisture basis)
Typically performed on soft wheat flour
Predicts cookie baking performance</li></li></ul><li>Flour Components & Water Absorption<br />These components not only af...
Solvent Retention Capacity (SRC)<br /><ul><li>Solvents:
Lactic acid, 5%: glutenin characteristics
Sodium carbonate, 5%: damaged starch
Sucrose, 50%: pentosans
Water: all quality parameters
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Aug 17 2011 quality scoop update

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Aug 17 2011 quality scoop update

  1. 1. 2011 QUALITY SCOOP UPDATE<br />Wednesday, August 17, 2011<br />
  2. 2. Southwest Region<br />SOFT RED WINTER WHEAT QUALITY<br />
  3. 3. 2011 ONTARIO QUALITY SCOOPCanada Eastern Soft Red Winter Wheat <br />
  4. 4. 2011 ONTARIO QUALITY SCOOPCanada Eastern Soft Red Winter Wheat <br />
  5. 5. 2011 ONTARIO QUALITY SCOOPCanada Eastern Soft Red Winter Wheat <br />
  6. 6. Southwest Region<br />SOFT WHITE WINTER WHEAT QUALITY<br />
  7. 7. 2011 ONTARIO QUALITY SCOOPCanada Eastern Soft White Winter Wheat <br />*There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.<br />
  8. 8. 2011 ONTARIO QUALITY SCOOPCanada Eastern Soft White Winter Wheat <br />*There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.<br />
  9. 9. 2011 ONTARIO QUALITY SCOOPCanada Eastern Soft White Winter Wheat <br />*There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.<br />
  10. 10. Southwest Region<br />HARD RED WINTER WHEAT QUALITY<br />
  11. 11. 2011 ONTARIO QUALITY SCOOPCanada Eastern Hard Red Winter Wheat <br />*There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.<br />
  12. 12. 2011 ONTARIO QUALITY SCOOP Canada Eastern Hard Red Winter Wheat <br />*There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.<br />
  13. 13. 2011 ONTARIO QUALITY SCOOPCanada Eastern Hard Red Winter Wheat <br />*There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.<br />
  14. 14. Quality Testing - Solvent Retention CapacityElaine SopiwnykHead, Analytical Services<br />
  15. 15. Solvent Retention Capacity (SRC)<br /><ul><li>Principle of the test:
  16. 16. Weight of solvent held by a flour after centrifugation and expressed as a percentage of flour weight (14% moisture basis)
  17. 17. Typically performed on soft wheat flour
  18. 18. Predicts cookie baking performance</li></li></ul><li>Flour Components & Water Absorption<br />These components not only affect water absorption but have structural implications<br />
  19. 19. Solvent Retention Capacity (SRC)<br /><ul><li>Solvents:
  20. 20. Lactic acid, 5%: glutenin characteristics
  21. 21. Sodium carbonate, 5%: damaged starch
  22. 22. Sucrose, 50%: pentosans
  23. 23. Water: all quality parameters
  24. 24. SRC results establish a flour’s quality profile</li></li></ul><li>SRC - Calculation<br />)<br />)<br /><ul><li>% SRC = gel weight 86</li></ul>flour weight 100 – flour mc<br /><ul><li>Calculation was revised in 2009*</li></ul>)<br />)<br />x<br />x 100<br />-1<br />*Hayes, Bettge & Slade. 2009. Cereal Foods World. 54:174-175.<br />
  25. 25. SRC Results – Optimum Performance<br />Conformance of bakery production is improved when results are stable.<br />AACC 56-11.02<br />
  26. 26. SRC – Other Applications<br /><ul><li>Whole meal testing
  27. 27. Advantage: milling not required
  28. 28. Disadvantage: slight loss of accuracy but still useful for screening
  29. 29. Small scale testing
  30. 30. Advantage: screening of early generations
  31. 31. Disadvantage: slight loss of accuracy but still useful for screening</li></ul>Bettge, Morris, DeMacon & Kidwell. 2002. Cereal Chem. 79:670-674.<br />
  32. 32. SRC – <br />Relationships with Rheological Tests<br />**P < 0.05<br />NS – not significant<br /> Gaines, Fregeau-Reid, vander Kant & Morris. 2006. Cereal Chem. 83:284-286.<br />
  33. 33. SRC – Summary<br /><ul><li>Relatively quick test that can be used for monitoring samples for cookie quality.
  34. 34. Can be conducted using ground wheat.
  35. 35. Not all solvents need to be evaluated.</li></li></ul><li>For more information please contact:<br />Michael Reimer, MSc<br />Technical Specialist, Ontario Wheat<br />Canadian International Grains Institute<br />1000-303 Main St.,<br />Winnipeg, MB, R3C 3G7<br />Phone: (204) 983-1055<br />Fax: (204) 983-2642<br />E-mail: mreimer@cigi.ca <br />Website: www.cigi.ca<br />Blog: http://ontarioqualityscoop.blogspot.com/<br />

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