Wheat Analysis
| Parameters | Minimum | Maximum | Average | Standard Deviation | Variation Coefficient |
|---|---|---|---|---|---|
| Test Weight (kg/hl) | 75,20 | 82,15 | 79,22 | 1,76 | 2,22 |
| Total Damaged Kernels(%) | 0,00 | 0,88 | 0,16 | 0,19 | 116,01 |
| Foreign Material(%) | 0,10 | 3,94 | 0,84 | 0,63 | 75,19 |
| Shrunken and Broken Kernels(%) | 0,20 | 1,74 | 0,59 | 0,34 | 57,23 |
| Yellow Berry Kernels(%) | 0,00 | 9,40 | 2,66 | 2,51 | 94,22 |
| Protein (13,5% Moisture)(%) | 10,1 | 14,7 | 11,6 | 0,9 | 7,97 |
| Protein(dry basis)(%) | 11,7 | 17,0 | 13,4 | 1,1 | 7,97 |
| Weight of 1000 Kernels(g) | 25,90 | 42,00 | 34,64 | 2,94 | 8,50 |
| Ash (% dry basis(%) | 1,556 | 2,000 | 1,790 | 0,104 | 5,79 |
Flour Analysis
| Parameters | Parameters | Minimum | Maximum | Average | Standard Deviation | Variation Coefficient |
|---|---|---|---|---|---|---|
Milling |
Gluten Húmedo (%) | 24,0 | 37,9 | 29,3 | 2,8 | 9,55 |
| Gluten Seco (%) | 7,8 | 13,1 | 10,0 | 1,0 | 9,89 | |
| Falling Number (seg) | 380 | 478 | 418 | 24 | 5,74 | |
| Rto. Harina (%) | 63,2 | 74,7 | 69,9 | 3,0 | 4,34 | |
| Cenizas (s.s.s)(%) | 0,513 | 0,706 | 0,579 | 0,054 | 9,34 | |
Farinogram |
Absorción de Agua (14 % H)(%) | 56,9 | 66,8 | 60,8 | 1,9 | 3,09 |
| Tiempo de Desarrollo (min) | 7,0 | 28,7 | 10,0 | 2,8 | 27,80 | |
| Estabilidad (min) | 9,7 | 38,1 | 17,7 | 6,2 | 35,10 | |
| Aflojamiento (12 min) | 1 | 55 | 33 | 11 | 32,70 | |
Alveogram |
P (mm) | 74 | 160 | 115 | 20 | 17,53 |
| L (mm) | 49 | 120 | 77 | 16 | 20,28 | |
| W joules X 10 4 | 215 | 534 | 321 | 45 | 13,86 | |
| P / L | 0,73 | 3,27 | 1,60 | 0,58 | 36,39 |
Grade Distribution