ONTARIO WHEAT QUALITY<br />Michael Reimer<br />Technical Specialist, Ontario Wheat<br />June 30, 2011<br />
Technical Services & Customer Support<br /><ul><li>Participate in technical missions
Gather market information for future exports
Provide technical support to industry
Respond to customer inquiries
Coordinate product testing with customers</li></li></ul><li>CIGI Technology Departments <br /><ul><li>Milling
Analytical Services
Baking
Noodles and Asian End Products
Pasta and Extrusion
Pulse Processing</li></li></ul><li>BUHLER LAB MILLING<br />
Pike Lake Golf & Country Club Resort9606 Pike Lake Road,Minto, Ontario<br />
DEHULLING <br />GRADER<br />
ONTARIO WHEAT QUALITY<br />ONTARIOQUALITY SCOOP<br />SMART Plots Wheat Quality STUDY<br />MIXOLAB STUDY<br />Exploring new...
WHEAT MARKETING & MARKET DEVELOPMENT<br />MARKET DEVELOPMENT PROJECTS<br />DOMESTIC AND EXPORT WHEAT QUALITY SURVEY<br />O...
DOMESTIC: SOFT WHEAT QUALITY PARAMETERS<br />
ALVEOGRAPH – PeakAssociated with Gluten Strength Lower P Value= Weaker  Gluten<br />SURVEY<br />Survey Mean<br />OCCC<br /...
Market Development: Arabic Bread Project<br />
C & M SEEDSWheat Market Development<br />Characterizing the quality of new Eastern wheat classes<br />Eastern Hard White W...
TECHNICAL & PROF. ASSOC. COMMITTEES<br />Representing the Interests of the Ontario Wheat Industry as a member of committee...
SMART PlotsWheat Quality<br />Canadian Eastern Soft Red Winter Wheat<br />
SMART Plots: Wheat QualityBackground<br />Industry feedback: <br />Declining Eastern Soft Wheat end-use quality<br />Decre...
SMART Plots: Wheat QualityBackground<br />Soft Wheat Flour End-Products<br />Range of requirements for GLUTEN STRENGTH <br...
SMART Plots: Wheat QualityBackground<br />Possible reasons for declining protein levels and gluten strength:<br />Inverse ...
PROTEIN vs. YIELD<br />
GRAIN PROTEIN: Historical Data<br />OCCC Survey Range<br />Historical data courtesy the Canadian Grain Commission Eastern ...
OCCC SURVEYFLOUR PROTEIN<br />Survey Mean<br />Data from the 2009 and 2010 Ontario Quality Scoop Programs<br />
SMART Plots: Wheat QualityA unique look at the impact of N and Fungicide on Soft Wheat Quality<br />OBJECTIVES:<br />To ex...
SMART Plots: Wheat QualityWheat Samples<br />96 CESRW samples were obtained from the OMAFRA Managed Field Scale Trials<br ...
SMART Plots: Wheat QualityAnalysis of Flour Protein By Location<br />A<br />B<br />B<br />C<br />Levels not connected by t...
SMART Plots: Wheat QualityLocations<br />
SMART Plots: Wheat QualityPROTEIN QUANTITY<br />PARAMETERS:<br />Flour Protein – total amount of crude protein<br />Wet Gl...
SMART Plots: Wheat QualityPROTEIN QUANTITY<br />Findings:<br />Variety is a significant factor of both flour protein and w...
SMART Plots: Wheat QualityFlour Protein: Nitrogen Within Variety<br />OPTIMAL RANGE<br />Each error bar is constructed usi...
SMART Plots: Wheat QualityFlour Protein<br />A<br />AB<br />ABC<br />ABC<br />BC<br />C<br />170 kg/ha<br />Mean<br />100 ...
SMART Plots: Wheat QualityPROTEIN QUALITY<br />Describes the functionality/suitability of the protein as it relates to pro...
SMART Plots: Wheat QualityMethods – Alveograph<br />P: The amount of pressure required to inflate the dough.<br />L: Measu...
SMART Plots: Wheat QualityMethods – Alveograph<br />CANADA EASTERN SOFT RED WINTER WHEAT<br />CANADA WESTERN HARD RED SPRI...
SMART Plots: Wheat QualityPROTEIN QUALITY<br />Findings:<br />Both Variety and Nitrogen significantly affected all protein...
SMART Plots: Wheat QualityAlveograph P<br />Weak gluten flour has low P value<br />A<br />B<br />BC<br />D<br />D<br />CD<...
SMART Plots: Wheat QualityAlveograph P: Nitrogen Within Variety<br />OPTIMAL RANGE<br />Each error bar is constructed usin...
SMART Plots: Wheat QualityAlveograph P: Fungicide Within Variety<br />OPTIMAL RANGE<br />Each error bar is constructed usi...
SMART Plots: Wheat QualityAlveograph W<br />A<br />A<br />A<br />B<br />C<br />C<br />Levels not connected by the same let...
SMART Plots: Wheat QualityAlveograph W: Nitrogen Within Variety<br />OPTIMAL RANGE<br />Each error bar is constructed usin...
SMART Plots: Wheat QualityAlveograph W: Fungicide Within Variety<br />OPTIMAL RANGE<br />Each error bar is constructed usi...
SMART Plots: Wheat QualityLactic Acid Solvent Retention Capacity<br />A<br />B<br />B<br />C<br />CD<br />D<br />Levels no...
SMART Plots: Wheat QualityLA SRC: Nitrogen Within Variety<br />CRACKERS<br />Each error bar is constructed using 1 standar...
SMART Plots: Wheat QualitySummary<br />CAUTION: CONCLUSIONS SHOULD NOT BE DRAWN UNTIL FURTHER RESEARCH IS CONDUCTED<br />C...
SMART Plots: Wheat QualityMoving Forward<br />Manageable number of samples<br />Examine other wheat classes (HRW, HRS, SWW...
Acknowledgments<br />Grain Farmers’ of Ontario<br />Dr. David Hooker, Ridgetown Campus, U of Guelph <br />Peter Johnson, O...
Questions ?<br />
MANAGED FIELD SCALE TRIALSStatistical Analysis<br />MIXED MODEL<br />Fixed Variables<br />Nitrogen<br />100 kg/ha<br />170...
SMART Plots: Wheat QualityAnalysis of Wet Gluten By Location<br />A<br />B<br />B<br />B<br />Levels not connected by the ...
SMART Plots: Wheat QualityAnalysis of Alveograph P By Location<br />AB<br />A<br />A<br />B<br />Levels not connected by t...
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C & M Seeds Industry Day 2011

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  • This is CIGI’s pulse processing facility. CIGI supports the Canadian pulse industry through the testing of pulses to determine their processing and end use characteristics. Pulses are evaluated on a pilot scale to reflect commercial processes and on a laboratory scale for research purposes.
  • Our new twin screw cooking extruder – developing more new healthy snacks – extruded instead of fried. Also used to assess use of different grains in aquafeedAlso developing new products such as fish food.
  • These are pea poppers made on the extruder. Demonstrates a healthy snack made from 100% yellow pea flour.
  • Analytical Services Lab = supporting all of CIGI- new product development as well as quality testing.
  • C & M Seeds Industry Day 2011

    1. 1. ONTARIO WHEAT QUALITY<br />Michael Reimer<br />Technical Specialist, Ontario Wheat<br />June 30, 2011<br />
    2. 2. Technical Services & Customer Support<br /><ul><li>Participate in technical missions
    3. 3. Gather market information for future exports
    4. 4. Provide technical support to industry
    5. 5. Respond to customer inquiries
    6. 6. Coordinate product testing with customers</li></li></ul><li>CIGI Technology Departments <br /><ul><li>Milling
    7. 7. Analytical Services
    8. 8. Baking
    9. 9. Noodles and Asian End Products
    10. 10. Pasta and Extrusion
    11. 11. Pulse Processing</li></li></ul><li>BUHLER LAB MILLING<br />
    12. 12.
    13. 13. Pike Lake Golf & Country Club Resort9606 Pike Lake Road,Minto, Ontario<br />
    14. 14. DEHULLING <br />GRADER<br />
    15. 15.
    16. 16.
    17. 17.
    18. 18.
    19. 19.
    20. 20.
    21. 21.
    22. 22.
    23. 23.
    24. 24.
    25. 25.
    26. 26. ONTARIO WHEAT QUALITY<br />ONTARIOQUALITY SCOOP<br />SMART Plots Wheat Quality STUDY<br />MIXOLAB STUDY<br />Exploring new technology to more accurately and efficiently determine quality<br />Timely and accurate assessment of new wheat crop<br />Understanding wheat quality issues<br />Crop management information to improve wheat quality<br />Provides valuable information to end-users<br />
    27. 27.
    28. 28. WHEAT MARKETING & MARKET DEVELOPMENT<br />MARKET DEVELOPMENT PROJECTS<br />DOMESTIC AND EXPORT WHEAT QUALITY SURVEY<br />ONTARIO WHEAT QUALITY INFORMATION <br />C & M SEEDS<br />ARABIC BREAD<br />Publications for existing and potential customers<br />Understanding end-users wheat quality needs<br />Promoting and marketing new Ontario Wheat Classes<br />Using CESRW to make Arabic flat bread<br />Setting better quality guidelines<br />Eastern Hard White Winter & Eastern Durum<br />New market opportunities<br />
    29. 29. DOMESTIC: SOFT WHEAT QUALITY PARAMETERS<br />
    30. 30. ALVEOGRAPH – PeakAssociated with Gluten Strength Lower P Value= Weaker Gluten<br />SURVEY<br />Survey Mean<br />OCCC<br />Data from the 2009 and 2009 Ontario Quality Scoop Programs<br />
    31. 31. Market Development: Arabic Bread Project<br />
    32. 32. C & M SEEDSWheat Market Development<br />Characterizing the quality of new Eastern wheat classes<br />Eastern Hard White Winter wheat<br />Eastern Amber Durum<br />Matching quality characteristics with end-products<br />Lab and Pilot Scale Analysis and Processing<br />Whole grain baked goods<br />Whole grain pasta products<br />Assisting in identifying new markets for Ontario-grown wheat<br />
    33. 33. TECHNICAL & PROF. ASSOC. COMMITTEES<br />Representing the Interests of the Ontario Wheat Industry as a member of committees & professional associations<br />ONTARIO CEREAL CROP COMMITTEE<br />
    34. 34. SMART PlotsWheat Quality<br />Canadian Eastern Soft Red Winter Wheat<br />
    35. 35. SMART Plots: Wheat QualityBackground<br />Industry feedback: <br />Declining Eastern Soft Wheat end-use quality<br />Decreasing protein content & gluten strength<br />Flour Protein Content<br />Common end-use quality specification<br />Crude protein content <br />Gluten<br />The dough-forming protein of wheat flour<br />Gliadinand Glutenin<br />Form a continuous viscoelastic network when flour is mixed with water to form dough<br />
    36. 36. SMART Plots: Wheat QualityBackground<br />Soft Wheat Flour End-Products<br />Range of requirements for GLUTEN STRENGTH <br />GLUTEN STRENGTH<br />
    37. 37. SMART Plots: Wheat QualityBackground<br />Possible reasons for declining protein levels and gluten strength:<br />Inverse relationship between yield and protein<br />Variety selection<br />Crop Management <br />Lack of premiums for quality<br />
    38. 38. PROTEIN vs. YIELD<br />
    39. 39. GRAIN PROTEIN: Historical Data<br />OCCC Survey Range<br />Historical data courtesy the Canadian Grain Commission Eastern Canadian Harvest Survey<br />
    40. 40. OCCC SURVEYFLOUR PROTEIN<br />Survey Mean<br />Data from the 2009 and 2010 Ontario Quality Scoop Programs<br />
    41. 41. SMART Plots: Wheat QualityA unique look at the impact of N and Fungicide on Soft Wheat Quality<br />OBJECTIVES:<br />To examine the effect of standard and high nitrogen rates on soft wheat gluten strength.<br />To examine the effect of fungicide application on soft wheat gluten strength.<br />To evaluate the gluten strength of six commonly grown soft red winter wheat varieties in Ontario.<br />
    42. 42. SMART Plots: Wheat QualityWheat Samples<br />96 CESRW samples were obtained from the OMAFRA Managed Field Scale Trials<br /> <br />
    43. 43. SMART Plots: Wheat QualityAnalysis of Flour Protein By Location<br />A<br />B<br />B<br />C<br />Levels not connected by the same letter are significantly different<br />
    44. 44. SMART Plots: Wheat QualityLocations<br />
    45. 45. SMART Plots: Wheat QualityPROTEIN QUANTITY<br />PARAMETERS:<br />Flour Protein – total amount of crude protein<br />Wet Gluten – wash away starch and soluble protein<br />
    46. 46. SMART Plots: Wheat QualityPROTEIN QUANTITY<br />Findings:<br />Variety is a significant factor of both flour protein and wet gluten<br />Genetics play a significant role in determining protein content<br />High Nitrogen application significantly increased both flour protein and wet gluten<br />
    47. 47. SMART Plots: Wheat QualityFlour Protein: Nitrogen Within Variety<br />OPTIMAL RANGE<br />Each error bar is constructed using 1 standard error from the mean.<br />
    48. 48. SMART Plots: Wheat QualityFlour Protein<br />A<br />AB<br />ABC<br />ABC<br />BC<br />C<br />170 kg/ha<br />Mean<br />100 kg/ha<br />Levels not connected by the same letter are significantly different<br />
    49. 49. SMART Plots: Wheat QualityPROTEIN QUALITY<br />Describes the functionality/suitability of the protein as it relates to producing specific end products<br />PARAMETERS:<br />Alveograph P<br />Alveograph L<br />Alveograph W<br />Lactic Acid Solvent Retention Capacity<br />
    50. 50. SMART Plots: Wheat QualityMethods – Alveograph<br />P: The amount of pressure required to inflate the dough.<br />L: Measure of dough extensibility.<br />W: The amount of work required to inflate the dough bubble.<br />
    51. 51. SMART Plots: Wheat QualityMethods – Alveograph<br />CANADA EASTERN SOFT RED WINTER WHEAT<br />CANADA WESTERN HARD RED SPRING WHEAT<br />
    52. 52. SMART Plots: Wheat QualityPROTEIN QUALITY<br />Findings:<br />Both Variety and Nitrogen significantly affected all protein quality parameters<br />Fungicide application significantly affected Alveograph P and W values<br />There was a significant Variety*Fungicide interaction for Alveograph P values<br />Varieties responded differently to fungicide treatment<br />
    53. 53. SMART Plots: Wheat QualityAlveograph P<br />Weak gluten flour has low P value<br />A<br />B<br />BC<br />D<br />D<br />CD<br />Levels not connected by the same letter are significantly different<br />
    54. 54. SMART Plots: Wheat QualityAlveograph P: Nitrogen Within Variety<br />OPTIMAL RANGE<br />Each error bar is constructed using 1 standard error from the mean.<br />
    55. 55. SMART Plots: Wheat QualityAlveograph P: Fungicide Within Variety<br />OPTIMAL RANGE<br />Each error bar is constructed using 1 standard error from the mean.<br />
    56. 56. SMART Plots: Wheat QualityAlveograph W<br />A<br />A<br />A<br />B<br />C<br />C<br />Levels not connected by the same letter are significantly different<br />
    57. 57. SMART Plots: Wheat QualityAlveograph W: Nitrogen Within Variety<br />OPTIMAL RANGE<br />Each error bar is constructed using 1 standard error from the mean.<br />
    58. 58. SMART Plots: Wheat QualityAlveograph W: Fungicide Within Variety<br />OPTIMAL RANGE<br />Each error bar is constructed using 1 standard error from the mean.<br />
    59. 59. SMART Plots: Wheat QualityLactic Acid Solvent Retention Capacity<br />A<br />B<br />B<br />C<br />CD<br />D<br />Levels not connected by the same letter are significantly different<br />
    60. 60. SMART Plots: Wheat QualityLA SRC: Nitrogen Within Variety<br />CRACKERS<br />Each error bar is constructed using 1 standard error from the mean.<br />
    61. 61. SMART Plots: Wheat QualitySummary<br />CAUTION: CONCLUSIONS SHOULD NOT BE DRAWN UNTIL FURTHER RESEARCH IS CONDUCTED<br />Current CESRW varieties are quite variable in quality<br />HIGH NITROGEN RATES (170 kg/ha)<br />Increased protein quantity in all Varieties<br />Protein quality was improved only in some Varieties<br />FUNGICIDE APPLICATION<br />Appears to have some impact on Alveograph P and W values in certain Varieties<br />Protein quantity was not necessarily indicative of protein quality<br />Varieties that demonstrated good protein functionality were not necessarily those highest in protein content<br />
    62. 62. SMART Plots: Wheat QualityMoving Forward<br />Manageable number of samples<br />Examine other wheat classes (HRW, HRS, SWW)<br />Economic feasibility study<br />Create a Eastern wheat quality database<br />Agronomics<br />End-use quality<br />
    63. 63. Acknowledgments<br />Grain Farmers’ of Ontario<br />Dr. David Hooker, Ridgetown Campus, U of Guelph <br />Peter Johnson, OMAFRA<br />Dr. Koushik Seetharaman, University of Guelph <br />CIGI Technology Section<br />Milling, Baking, and Analytical Services<br />
    64. 64. Questions ?<br />
    65. 65. MANAGED FIELD SCALE TRIALSStatistical Analysis<br />MIXED MODEL<br />Fixed Variables<br />Nitrogen<br />100 kg/ha<br />170 kg/ha<br />Fungicide<br />None<br />T1 & T2<br />Random Variable<br />Variety <br />25R39, 25R47, 25R51, E1007R, Emmit, R045<br />
    66. 66. SMART Plots: Wheat QualityAnalysis of Wet Gluten By Location<br />A<br />B<br />B<br />B<br />Levels not connected by the same letter are significantly different<br />
    67. 67. SMART Plots: Wheat QualityAnalysis of Alveograph P By Location<br />AB<br />A<br />A<br />B<br />Levels not connected by the same letter are significantly different<br />
    68. 68. SMART Plots: Wheat QualityAnalysis of Alveograph W By Location<br />AB<br />AB<br />A<br />B<br />Levels not connected by the same letter are significantly different<br />
    69. 69. SMART Plots: Wheat QualityAnalysis of Alveograph L By Location<br />A<br />A<br />AB<br />B<br />Levels not connected by the same letter are significantly different<br />
    70. 70. SMART Plots: Wheat QualityAnalysis of Lactic Acid SRC By Location<br />A<br />AB<br />BC<br />C<br />Levels not connected by the same letter are significantly different<br />
    71. 71. MANAGED FIELD SCALE TRIALSMethods – Protein Quantity<br />GLUTOMATIC<br />
    72. 72. SMART Plots: Wheat QualityWet Gluten: Nitrogen Within Variety<br />Each error bar is constructed using 1 standard error from the mean.<br />
    73. 73. SMART Plots: Wheat QualityWet Gluten<br />A<br />AB<br />BC<br />C<br />C<br />C<br />Levels not connected by the same letter are significantly different<br />
    74. 74. SMART Plots: Wheat QualityAlveograph L<br />A<br />AB<br />B<br />BC<br />CD<br />D<br />Levels not connected by the same letter are significantly different<br />
    75. 75. SMART Plots: Wheat QualityAlveograph L: Nitrogen Within Variety<br />Each error bar is constructed using 1 standard error from the mean.<br />
    76. 76. MANAGED FIELD SCALE TRIALSMethods - Quality<br />
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