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Wheat Quality Data.pdf

Ave-quality-data-of-imported-wheat.pdf
Preview of Wheat Quality Data
🔗 Source: sagl.co.za
📊 Size: 104 KB
📄 Pages: 1 page
⬇️ Downloads: 61

Summary

Protein content ranges from 10.88% to 12.49%, with Hlm ranging from 77.5 to 81.4 kg/hl. Screenings vary from 1.37% to 3.85%, and extraction ranges from 70.2% to 74.9%. Flour colour ranges from -2.6 to -0.7 KJ, and wet gluten content ranges from 23.7% to 30.0%. Farinogram results show water absorption ranging from 57.2% to 63.4%, development time from 1.9 to 5.5 minutes, and stability from 2.5 to 10.5 minutes. Alveogram strength ranges from 29.8 to 38.2 cm2, and P/L from 1.10 to 2.72. Extensogram strength ranges from 78 to 114 cm2, and mixogram peak time from 2.8 to 7.0 minutes. The 100g baking test volume ranges from 677 to 877 cm3.

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Description

Protein content ranges from 10.88% to 12.49%, with Hlm ranging from 77.5 to 81.4 kg/hl.

Technical Information

  • File Format: PDF
  • File Size: 104 KB
  • Pages: 1
  • Language: EN
  • Total Downloads: 61
  • Last Updated: 5 days ago

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