C & M Seeds Industry Day 2011

ONTARIO WHEAT QUALITY

Michael ReimerTechnical Specialist, Ontario Wheat

June 30, 2011

Technical Services & Customer Support

• Participate in technical missions• Gather market information for future

exports• Provide technical support to industry• Respond to customer inquiries• Coordinate product testing with

customers

CIGI Technology Departments

• Milling• Analytical Services• Baking• Noodles and Asian End Products• Pasta and Extrusion• Pulse Processing

BUHLER LAB MILLING

Pike Lake Golf & Country Club Resort9606 Pike Lake Road,Minto, Ontario

DEHULLING GRADER

Ontario Wheat

Quality

Wheat Marketing and Market

Development

Technical & Prof. Assoc. Committees


ONTARIO QUALITY SCOOP

SMART Plots Wheat Quality STUDY

Timely and accurate

assessment of new wheat crop

Provides valuable information to

end-users

Crop management information to improve

wheat quality

MIXOLAB STUDY

Exploring new technology to more

accurately and efficiently

determine quality

Understanding wheat quality issues

WHEAT MARKETING & MARKET

DEVELOPMENT

MARKET DEVELOPMENT PROJECTS

C & M SEEDS

Promoting and marketing new Ontario Wheat

Classes

Eastern Hard White Winter & Eastern Durum

DOMESTIC AND EXPORT WHEAT

QUALITY SURVEY

Understanding end-users wheat quality

needs

Setting better quality guidelines

Publications for existing and

potential customers


INFORMATION

ARABIC BREAD

Using CESRW to make Arabic flat

bread

New market opportunities

ALVEOGRAPH – PeakAssociated with Gluten Strength

Lower P Value= Weaker Gluten

2010 SW 2009 SW 2010 NIA 2009 NIA 2010 NIA 2009 NIA10

15

20

25

30

35

40

45

50

18

2120 20 20 20

YEAR/REGION

Alv

eo

gra

ph

Pe

ak

OCCC

SURVEY

Survey Mean

Data from the 2009 and 2009 Ontario Quality Scoop Programs

Market Development: Arabic Bread Project

C & M SEEDSWheat Market Development

• Characterizing the quality of new Eastern wheat classes– Eastern Hard White Winter wheat– Eastern Amber Durum

• Matching quality characteristics with end-products– Lab and Pilot Scale Analysis and Processing

• Whole grain baked goods• Whole grain pasta products

• Assisting in identifying new markets for Ontario-grown wheat

TECHNICAL & PROF. ASSOC. COMMITTEES

Representing the Interests of the Ontario Wheat Industry as a member of committees & professional associations

ONTARIO CEREAL CROP COMMITTEE

SMART PlotsWheat Quality

Canadian Eastern Soft Red Winter Wheat

SMART Plots: Wheat QualityBackground

• Industry feedback: – Declining Eastern Soft Wheat end-use quality

• Decreasing protein content & gluten strength

• Flour Protein Content– Common end-use quality specification– Crude protein content

• Gluten– The dough-forming protein of wheat flour

• Gliadin and Glutenin • Form a continuous viscoelastic network when flour is mixed

with water to form dough


Soft Wheat Flour End-Products

Range of requirements for GLUTEN STRENGTH

GLUTEN STRENGTH


• Possible reasons for declining protein levels and gluten strength:

• Inverse relationship between yield and protein• Variety selection• Crop Management • Lack of premiums for quality

PROTEIN vs. YIELD

2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 20106.0

7.0

8.0

9.0

10.0

11.0

Gra

in P

rote

in,

%

2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 201065

70

75

80

85

90

Yie

ld,

bu

/ac

re

1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 20116.0

6.5

7.0

7.5

8.0

8.5

9.0

9.5

10.0

10.5

11.0

9.3

10.1

9.6

9.2

10.6

9.2

9.4 9.4

8.7

9

GR

AIN

PR

TO

EIN

(1

3.5

% m

.b.)

GRAIN PROTEIN: Historical Data

OCCC Survey Range

Historical data courtesy the Canadian Grain Commission Eastern Canadian Harvest Survey

OCCC SURVEYFLOUR PROTEIN

SURVEY RESULTS

PARAMETER MEAN MED. MAX. MIN.

Flour Protein (14% m.b.) 8.0 7.9 9.0 7.0

2010 SW 2009 SW 2010 NIA 2009 NIA 2010 NIA 2009 NIA6

6.57

7.58

8.59

9.510

6.97.1

7.8

7.17.5

6.7

YEAR/REGION

Flo

ur

Pro

tein

Survey Mean

Data from the 2009 and 2010 Ontario Quality Scoop Programs

SMART Plots: Wheat QualityA unique look at the impact of N and Fungicide on Soft

Wheat Quality

OBJECTIVES:

• To examine the effect of standard and high nitrogen rates on soft wheat gluten strength.

• To examine the effect of fungicide application on soft wheat gluten strength.

• To evaluate the gluten strength of six commonly grown soft red winter wheat varieties in Ontario.

SMART Plots: Wheat QualityWheat Samples

96 CESRW samples were obtained from the OMAFRA Managed Field Scale Trials

Varieties (6) TREATMENTS (4) *LOCATIONS (4)25R39

25R47

25R51

E1007R

Emmit

RO45

No Fungicide + 100 kg/ha Nitrogen

No Fungicide + 170 kg/ha Nitrogen

T1 + T3 Fungicide + 100 kg/ha Nitrogen

T1 + T3 Fungicide + 170 kg/ha Nitrogen

100kg/ha = 89 lbs/acre170kg/ha = 150 lbs/acre

Belmont

Ilderton

Lucan

Ridgetown

SMART Plots: Wheat QualityAnalysis of Flour Protein By Location

6.5

7

7.5

8

8.5

9

9.5

10

Flou

rPr

otei

n (1

4%)

Bloc

k Ce

nter

ed

BELM

ONT

ILD

ERTO

N LUC

AN

RIDG

ETO

WN

Loc

All Pairs

Tukey-Kramer

0.05

A

BB

C

Levels not connected by the same letter are significantly different

SMART Plots: Wheat QualityLocations

SMART Plots: Wheat QualityPROTEIN QUANTITY

PARAMETERS:

• Flour Protein – total amount of crude protein• Wet Gluten – wash away starch and soluble protein

SMART Plots: Wheat QualityPROTEIN QUANTITY

• Findings:

– Variety is a significant factor of both flour protein and wet gluten• Genetics play a significant role in determining

protein content

– High Nitrogen application significantly increased both flour protein and wet gluten

SMART Plots: Wheat QualityFlour Protein: Nitrogen Within Variety

Each error bar is constructed using 1 standard error from the mean.

100170

100170

100170

100170

100170

100170

25R39

25R47

25R51

E1007R

EMMITT

RO45

NITR

OG

EN w

ithin

VAR

IETY

5 5.5 6 6.5 7 7.5 8 8.5 9 9.510

Mean(Flour Protein (14%))

OPTIMAL RANGE

7

7.5

8

8.5

9

Flou

rP

rote

in (

14%

)B

lock

Cen

tere

d

25R39 25R47 25R51 E1007R EMMITT RO45

VARIETY

SMART Plots: Wheat QualityFlour Protein

BC CABC

ABA

ABC


170 kg/ha

100 kg/ha

Mean

SMART Plots: Wheat QualityPROTEIN QUALITY

• Describes the functionality/suitability of the protein as it relates to producing specific end products

PARAMETERS:• Alveograph P• Alveograph L• Alveograph W• Lactic Acid Solvent Retention Capacity

SMART Plots: Wheat QualityMethods – Alveograph

• P: The amount of pressure required to inflate the dough.• L: Measure of dough extensibility.• W: The amount of work required to inflate the dough bubble.

SMART Plots: Wheat QualityMethods – Alveograph

CANADA EASTERN SOFT RED WINTER WHEAT

CANADA WESTERN HARD RED SPRING WHEAT

SMART Plots: Wheat QualityPROTEIN QUALITY

• Findings:

– Both Variety and Nitrogen significantly affected all protein quality parameters

– Fungicide application significantly affected Alveograph P and W values

– There was a significant Variety*Fungicide interaction for Alveograph P values• Varieties responded differently to fungicide treatment

20

25

30

35

40

45

50

PBl

ock

Cen

tere

d

25R39 25R47 25R51 E1007R EMMITT RO45

VARIETY

SMART Plots: Wheat QualityAlveograph P

Weak gluten flour has low P value

A

D

BBC

D CD


SMART Plots: Wheat QualityAlveograph P: Nitrogen Within Variety


100170

100170

100170

100170

100170

100170

25R39

25R47

25R51

E1007R

EMMITT

RO45

NITR

OGE

N wi

thin

VAR

IETY

15 20 25 30 35 40 45 50

Mean(P)

OPTIMAL RANGE

SMART Plots: Wheat QualityAlveograph P: Fungicide Within Variety


NONET1 + T3

NONET1 + T3

NONET1 + T3

NONET1 + T3

NONET1 + T3

NONET1 + T3

25R39

25R47

25R51

E1007R

EMMITT

RO45

FUNG

ICID

E wi

thin

VARI

ETY

10 15 20 25 30 35 40 45 50 55 60

Mean(P)

OPTIMAL RANGE

30

40

50

60

70

80

90

100

110

120

WB

lock

Cen

tere

d

25R39 25R47 25R51 E1007R EMMITT RO45

VARIETY

SMART Plots: Wheat QualityAlveograph W


C

B

AA

A

C

SMART Plots: Wheat QualityAlveograph W: Nitrogen Within Variety


100170

100170

100170

100170

100170

100170

25R39

25R47

25R51

E1007R

EMMITT

RO45

NITR

OGEN

with

in VA

RIET

Y

20 30 40 50 60 70 80 90 100

Mean(W)

OPTIMAL RANGE

SMART Plots: Wheat QualityAlveograph W: Fungicide Within Variety


NONET1 + T3

NONET1 + T3

NONET1 + T3

NONET1 + T3

NONET1 + T3

NONET1 + T3

25R39

25R47

25R51

E1007R

EMMITT

RO45

FUNG

ICID

E wi

thin

VAR

IETY

20 30 40 50 60 70 80 90 100

Mean(W)

OPTIMAL RANGE

80

85

90

95

100

105

110

115

120

LA S

RC

Blo

ck C

ente

red

25R39 25R47 25R51 E1007R EMMITT RO45

VARIETY

SMART Plots: Wheat QualityLactic Acid Solvent Retention Capacity


CD

BB

C

A

D

SMART Plots: Wheat QualityLA SRC: Nitrogen Within Variety


100170

100170

100170

100170

100170

100170

25R39

25R47

25R51

E1007R

EMMITT

RO45

NITR

OG

EN w

ithin

VARI

ETY

50 60 70 80 90 100 110 120 130

Mean(LA SRC)

CRACKERS

SMART Plots: Wheat QualitySummary

• CAUTION: CONCLUSIONS SHOULD NOT BE DRAWN UNTIL FURTHER RESEARCH IS CONDUCTED

• Current CESRW varieties are quite variable in quality

• HIGH NITROGEN RATES (170 kg/ha)– Increased protein quantity in all Varieties– Protein quality was improved only in some Varieties

• FUNGICIDE APPLICATION– Appears to have some impact on Alveograph P and W values in certain

Varieties

• Protein quantity was not necessarily indicative of protein quality– Varieties that demonstrated good protein functionality were not

necessarily those highest in protein content

SMART Plots: Wheat QualityMoving Forward

• Manageable number of samples

• Examine other wheat classes (HRW, HRS, SWW)

• Economic feasibility study

• Create a Eastern wheat quality database– Agronomics– End-use quality

Acknowledgments

• Grain Farmers’ of Ontario• Dr. David Hooker, Ridgetown Campus, U of Guelph • Peter Johnson, OMAFRA• Dr. Koushik Seetharaman, University of Guelph • CIGI Technology Section

– Milling, Baking, and Analytical Services

Questions ?

MANAGED FIELD SCALE TRIALSStatistical Analysis

• MIXED MODEL

– Fixed Variables• Nitrogen

– 100 kg/ha– 170 kg/ha

• Fungicide– None– T1 & T2

– Random Variable• Variety

– 25R39, 25R47, 25R51, E1007R, Emmit, R045

15

20

25

30

Wet

Glut

en

BELM

ONT

ILDER

TON LU

CAN

RIDG

ETOW

N

Loc

All Pairs

Tukey-Kramer

0.05

SMART Plots: Wheat QualityAnalysis of Wet Gluten By Location

A

B BB


15

20

25

30

35

40

45

50

PBl

ock

Cen

tere

d

BELM

ON

T

ILD

ERTO

N LUC

AN

RIDG

ETOW

NLoc

All Pairs

Tukey-Kramer

0.05

SMART Plots: Wheat QualityAnalysis of Alveograph P By Location

ABB

AA


102030405060708090

100110120130

WBl

ock

Cen

tere

d

BELM

ON

T

ILDE

RTO

N

LUCA

N

RIDG

ETO

WNLoc

All Pairs

Tukey-Kramer

0.05

SMART Plots: Wheat QualityAnalysis of Alveograph W By Location

ABB

AAB


0

50

100

150

200

LBl

ock

Cen

tere

d

BELM

ON

T

ILDE

RTO

N

LUC

AN

RID

GET

OW

NLoc

All Pairs

Tukey-Kramer

0.05

SMART Plots: Wheat QualityAnalysis of Alveograph L By Location

AA

ABB


75

80

85

90

95

100

105

110

115

120

LA S

RCBl

ock C

ente

red

BELM

ONT

ILDE

RTON LU

CAN

RID

GETO

WN

Loc

All Pairs

Tukey-Kramer

0.05

SMART Plots: Wheat QualityAnalysis of Lactic Acid SRC By Location

ABCAB

C


MANAGED FIELD SCALE TRIALSMethods – Protein Quantity

PARAMETER METHOD

FLOUR PROTEIN•Dumas method (combustion nitrogen analysis orCNA) •Nitrogen in wheat is almost all in the form of protein

WET GLUTEN

•Wet gluten is washed from flour by an automatic gluten washing apparatus (Glutomatic) and centrifuged on an especially constructed sieve under standardized conditions. •Expressed as a total percentage of the flour sample.

GLUTOMATIC

100170

100170

100170

100170

100170

100170

25R39

25R47

25R51

E1007R

EMMITT

RO45

N wi

thin

CUL

TIVA

R

0 5 10 15 20 25 30 35

Mean(Wet Gluten)

SMART Plots: Wheat QualityWet Gluten: Nitrogen Within Variety


16

18

20

22

24

26

28

Wet

Glu

ten

Blo

ck C

ente

red

25R39 25R47 25R51 E1007R EMMITT RO45

CULTIVAR

All Pairs

Tukey-Kramer

0.05

SMART Plots: Wheat QualityWet Gluten


C C BC

AB

A

C

50

100

150

200

LB

lock

Cen

tere

d

25R39 25R47 25R51 E1007R EMMITT RO45

CULTIVAR

All Pairs

Tukey-Kramer

0.05

SMART Plots: Wheat QualityAlveograph L

D

AB

CD

BA

BC


SMART Plots: Wheat QualityAlveograph L: Nitrogen Within Variety


100170

100170

100170

100170

100170

100170

25R39

25R47

25R51

E1007R

EMMITT

RO45

N wi

thin

CULT

IVAR

0 50 100 150

Mean(L)

MANAGED FIELD SCALE TRIALSMethods - Quality

PARAMETER DESCRIPTION

SOLVENT RETENTION CAPACITY (SRC) – Lactic Acid

•SRC is the weight of solvent held by flour after centrifugation – expressed as a %•Associated with gluten protein characteristics

ALVEOGRAPH P-value•The force required to blow the bubble of dough. •It is indicated by the maximum height of the curve and is expressed in millimeters (mm)

ALVEOGRAPH L-value

•The extensibility of the dough before the bubble breaks. •It is indicated by the length of the curve and is expressed in millimeters (mm).

ALVEOGRAPH W-value•The area under the curve. •It is a combination of dough strength (P value) and extensibility (L value) and is expressed in joules.

C & M Seeds Industry Day 2011

Technology

Transcript of C & M Seeds Industry Day 2011