| MAP OF THE SUBREGION |
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| GRADE DISTRIBUTION |
FLOUR ANALYSIS |
PARAMETERS | MINIMUM | MAXIMUM | AVERAGE | STANDARD DEVIATION | VARIATION COEFFICIENT | |||
MILLING | Wet Gluten (%) | SD | SD | 26,4 | SD | SD | |||
Dry Gluten (%) | SD | SD | 9,8 | SD | SD | ||||
Falling Number (s) | SD | SD | 259 | SD | SD | ||||
Flour Yield (%) | SD | SD | 69,60 | SD | SD | ||||
Ash (dry basis) (%) | SD | SD | 0,717 | SD | SD | ||||
FARINOGRAM | Water Absorption (14%H°)(%) | SD | SD | 57,8 | SD | SD | |||
Development Time (min.) | SD | SD | 3,9 | SD | SD | ||||
Stability (min.) | SD | SD | 9,3 | SD | SD | ||||
Degree of Softening(12 min.) | SD | SD | 63 | SD | SD | ||||
ALVEOGRAM | |||||||||
P (mm) | SD | SD | 95 | SD | SD | ||||
L (mm) | SD | SD | 72 | SD | SD | ||||
W Joules x 10-4 | SD | SD | 261 | SD | SD | ||||
P / L | SD | SD | 1,32 | SD | SD | ||||
These results were elaborated with 2 composite samples prepared proportionally from 33 primary samples (farmer deliveries) |
SUBREGION DATA
In this sub region the wheat production was 636.660 tons., the 3,3 % of the national total. Were sampled 8.000 tons., the 1,3% of the sub region production.APPENDIX OF LOCALITY COMPOSITE SAMPLES | |||||||||||||
SAMPLE IDENTIFICATION | WHEAT ANALYSIS | ||||||||||||
SAMPLE NUMBER | LOCALITY, DISTRICT OR DEPARTMENT | TONNAJE | GRADE | TEST WEIGT (Kg/hl) |
TOTAL DAMAGED KERNELS (%) | FOREIGN MATERIAL (%) |
SHRUNKEN AND BROKEN KERNELS (%) | YELLOW BERRY KERNELS (%) |
PROTEIN (MOISTURE 13,5 % H°) (%) |
PROTEIN (dry basis) (%) |
WEIGT OF 1000 KERNELS (g) |
ASH (dry basis) (%) | |
1 | Chaco - Charata | 4000 | 2 | 79,70 | 0,53 | 0,22 | 0,40 | 0,68 | 11,9 | 13,8 | 30,67 | 2,071 | |
2 | Chaco - R.S. Peña | 4000 | F/E (3) | 78,60 | 4,19 | 0,07 | 0,41 | 1,04 | 11,9 | 13,8 | 31,52 | 2,069 |
APPENDIX OF LOCALITY COMPOSITE SAMPLES | |||||||||||||||
SAMPLE IDENTIFICATION | FLOUR ANALYSIS | ||||||||||||||
SAMPLE NUMBER | LOCALITY, DISTRICT OR DEPARTMENT | WET GLUTEN(%) | DRY GLUTEN(%) | FALLING NUMBER (sec.) | FLOUR YIELD(%) | FARINOGRAM | ALVEOGRAM | ASH(dry basis)(%) | |||||||
% WA (14 % H°) | D. T. (min.) | STABILITY (min.) | DEGREE SOFTENING(12 min.) | P | L | W | P/L | ||||||||
1 | Chaco - Charata | 26,8 | 9,9 | 274 | 70,00 | 56,0 | 4,0 | 12,2 | 48 | 83 | 79 | 250 | 1,05 | 0,711 | |
2 | Chaco - R.S. Peña | 26,0 | 9,6 | 244 | 69,20 | 59,5 | 3,8 | 6,4 | 78 | 107 | 65 | 272 | 1,65 | 0,722 |