Quality of Canada Northern Hard Red wheat in 2023

This report presents harvest quality data for Canada Northern Hard Red (CNHR) wheat grown in 2023. Wheat samples were submitted to the Canadian Grain Commission’s Harvest Sample Program by producers. Quality data is compiled from the results of analytical tests performed in the Grain Research Laboratory.

Milling and functional quality

Alternate version
Harvest quality data for No. 2 or better CNHR, prairie aggregates in 2023 (PDF, 455 KB)

Prairie aggregates No. 2 or better CNHR^{Footnote 1}

Prairie aggregates are from British Columbia, Alberta, Saskatchewan and Manitoba (regions 1 to 10 on the crop region map).

Wheat

Quality parameterFootnote 2	2023
Test weight, kg/hL	81.4
Weight per 1000 kernels, g	37.0
Protein content, %	12.7
Protein content, % (dry matter basis)	14.7
Ash content, %	1.49
Falling Number, seconds	391
Particle size index, %	50

Milling flour yield - Bühler Laboratory Mill

Quality parameterFootnote 2	2023
Clean wheat basis, %	76.7

Flour

Quality parameterFootnote 2	2023
	74% extraction
Protein content, %	12.0
Protein loss, %	0.7
Wet gluten content, %	32.2
Gluten index, %	96.1
Ash content, %	0.43
Dough sheet brightness (L*) at 2hFootnote 3	76.5
Dough sheet redness (a*) at 2hFootnote 3	1.9
Dough sheet yellowness (b*) at 2hFootnote 3	23.0
Starch damage, %	7.8
Amylograph peak viscosity, BU	542

Farinogram, 50 g bowl

Quality parameter	2023
	74% extraction
Absorption, %	63.6
Dough development time, minutes	5.7
Stability, minutes	6.8
Mixing tolerance index, BU	42

Farinogram, 300 g bowl^{Footnote 4}

Quality parameter	2023
	74% extraction
Absorption, %	65.0
Dough development time, minutes	5.2
Stability, minutes	9.1
Mixing tolerance index, BU	26

Extensogram (135 minutes)

Quality parameter	2023
	74% extraction
Maximum resistance, BU	417
Extensibility (length), cm	20.3
Area, cm2	110

Alveogram

Quality parameterFootnote 2	2023
	74% extraction
P (maximum over pressure), mm H2O	112
L (length), mm	113
P/L	1.00
W (deformation energy), 10-4 joules	391
Ie (elasticity index), %	56.7

Baking (Canadian short process)

Quality parameterFootnote 2	2023
	74% extraction
Absorption, %	66
Mixing time, minutes	3.5
Mixing energy, Wh/kg	8.5
Loaf volume, cm3/100 g flour	990

Text description

• Region 1: south western Manitoba
• Region 2: central western Manitoba
• Region 3: south eastern Manitoba
• Region 4: south eastern Saskatchewan
• Region 5: south western Saskatchewan
• Region 6: central eastern Saskatchewan
• Region 7: central western Saskatchewan
• Region 8: southern Alberta
• Region 9: central eastern Alberta
• Region 10: northern Alberta and British Columbia