1999 HRW Variety Specific Information
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NEW VARIETIES |
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YECORA ROJO |
BROOKS |
EXPRESS |
BONUS |
STANDER |
| |
Intermediate Protein 11.0%-12.4% |
High Protein 12.5% & Above |
High Protein 12.5% & Above |
Intermediate Protein 11.0%-12.4% |
High Protein* 12.5% & Above |
Protein-Crop Average |
Protein-Crop Average |
| WHEAT |
| Protein1 |
|
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|
|
|
Dry Basis |
13.4 |
15.3 |
15.4 |
13.8 |
15.7 |
14.5 |
14.1 |
|
As - Is |
12.3 |
14.1 |
13.8 |
12.6 |
14.2 |
13.2 |
12.8 |
|
12% MB |
11.8 |
13.5 |
13.5 |
12.1 |
13.8 |
12.8 |
12.4 |
| Moisture |
8.5 |
8.1 |
10.7 |
9.0 |
9.4 |
8.9 |
8.9 |
| Test
Weight |
|
lb/bu |
64.7 |
64.0 |
64.5 |
63.8 |
63.0 |
63.2 |
62.8 |
|
kg/hl4 |
85.0 |
84.1 |
84.8 |
83.8 |
82.8 |
83.1 |
82.6 |
| 1000 Kernel
Weight (gr) |
50.7 |
48.5 |
45.4 |
42.9 |
44.1 |
46.8 |
42.7 |
| SKCS Hardness
Score |
70.0 |
68.0 |
71.5 |
76.0 |
77.9 |
65.7 |
59.6 |
| Falling Number
(sec.) |
374 |
393 |
418 |
332 |
342 |
340 |
384 |
| Kernel
Size Distribution |
| Large
(7w) |
94 |
90 |
90 |
91 |
86 |
91 |
84 |
| Medium
(10W) |
6 |
10 |
9 |
9 |
14 |
9 |
15 |
| Small
(12W) |
0 |
0 |
1 |
0 |
0 |
0 |
1 |
| MILLING |
| Test Mill Yield2
(%) |
72.2 |
72.2 |
72.1 |
69.7 |
69.8 |
70.3 |
70.2 |
| Wheat Protein
(Dry-Basis) |
13.4 |
15.3 |
15.4 |
13.8 |
15.7 |
14.5 |
14.1 |
| Flour Protein1 (Dry-Basis) |
12.8 |
14.2 |
14.1 |
13.3 |
14.4 |
13.0 |
12.8 |
| Wheat Ash (Dry-Basis) |
1.73 |
1.44 |
1.75 |
1.68 |
1.72 |
1.52 |
1.52 |
| Flour Ash (Dry-Basis) |
0.51 |
0.47 |
0.48 |
0.49 |
0.50 |
0.47 |
0.43 |
| FLOUR |
| Flour Protein1 (14% MB) |
11.0 |
12.2 |
12.1 |
11.4 |
12.4 |
11.2 |
11.0 |
| Flour Ash (14% MB) |
0.44 |
0.40 |
0.41 |
0.42 |
0.43 |
0.40 |
0.37 |
| Wet Gluten (14% MB) |
28.5 |
30.6 |
30.9 |
32.7 |
36.1 |
29.6 |
26.8 |
| FARINOGRAM |
| Arrival Time (min.) |
2.4 |
3.7 |
3.9 |
2.6 |
3.8 |
3.4 |
2.4 |
| Mixing Peak (min.) |
11.1 |
10.6 |
11.2 |
6.6 |
10.0 |
8.7 |
11.2 |
| Mixing Tolerance (min.) |
16.9 |
18.9 |
18.1 |
11.4 |
15.5 |
13.8 |
22.5 |
| Absorption (%) |
63.6 |
62.7 |
64.6 |
68.8 |
70.0 |
63.8 |
60.6 |
| BAKING RESULTS |
| Bake Volume3 (cc) |
841 |
911 |
913 |
925 |
982 |
893 |
846 |
*Limited high protein samples available
for 1999 crop
1) Wheat and Flour Protein: Leco
Combustion Nitrogen Analyzer Model FP 428
2) Test mill yield: Brabender Quadromat
Senior Mill, modified in 1997. 3) Bake Volume = AACC Method 10-10B
4) Test weight conversion from lb/bu to
kg/hl according to FGIS-PN-97-5, {(1.292 x (lb/bu) + 1.419}.
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