CEREALS OF THE WORLD 83 TABLE 4.3 Grade Characteristics of Canada Westen Red Spring Wheat and Canada Utihty Wheat, 199/ Maximum limits(%)of test Other than Contrasting Ib/bu cereal grains Total Canada Western Red Spring No. I CWRS 0.2 1.0 No. 2 CWRS 10.0 Canada Western Utility 0.3 CW Feed no mIn mit but not me than 10% amber durum Source: Official Grain Grading Guide, 1991 edition. Canadian Grain Commission, Winnipeg No. I CWRS, and 35% for No. 2 CWRS. no being grown on only 6% of the wheat area in minimum is prescribed for No. 3 CWRS western Canada The protein content of CWrS wheat ranges The grading(Table 4.3)includes a maximum limit 18%, but Nos l and 2 CWRS can be supplied at for wheat of other classes. Until recently, wheat guaranteed minimum protein levels of 11.5%, of other classes'meant wheat of classes or varieties 12.5%, 13.5% and 14.5%(on 13. 5% m.c. basis). not equal to Marquis, but marquis was replaced The average yield in 1989 was 18 gha(22 ha in as the standard variety by Neepawa in 1987. 1986), the yield and protein content tending to be Neepawa was bred from(Thatcher X Frontana)x related inversely. The moisture content at harvest (Thatcher x Kenya Farmer)x( Thatcher x is usually 11-13%, and for inclusion in the straight Frontana-Thatcher), and is superior to marquis in grades the moisture content must not exceed resistance to stem rust. The variety of CWRS most 14.5%. Wheat with 14.6-17.0% m.c. is graded widely grown at present is Katepwa: it is resistant tough; with 17. 1% m.c. or over, 'damp to stem rust (Puccinia graminis tritici)and common Marquis is a variety of CwrS wheat which was root rot, and moderately resistant to leaf rust grown extensively for a long period It was bred (Puccinia triticina) and loose smut, though modera- by crossing Red Fife, a good milling variety which tely susceptible to speckled leaf disease( septoria was liable to frost damage, with Hard Red The Export Standards for the CWRS grades Calcutta, an Indian early-ripening variety. Marquis shown in Table 4.4, are somewhat stricter than the inherited the good milling and early ripening primary grade characteristics, shown in Table 4.3 characters of its parents. However, Marquis was Early frosts may reduce the yield of grain and susceptible to rust(cf. p. 7)and has been largely lower its milling quality by increasing the propor replaced by other varieties, such as Thatcher, tion of small shrivelled grains with low endosperm bred from the double cross(Marquis x Iumillo) content, and adversely affect baking quality X(Marquis x Kanred), and Selkirk, bred from because the milled flour is of high maltose content (McMurachy X Exchange)x Redman. The variety and produces a fiowy dough elkirk is equal to Marquis in breadmaking ty and Canada Western Utility (CWU) wheat and race 15B. In 1958 Selkirk comprised over 80% Feed wheat of the spring wheat area in Manitoba and 28%of Red Spring Wheat which does not attain the that grown in Saskatchewan, but by 1969 it was required standards for Nos 1-3 CWRS may be
CEREALS OF THE WORLD 83 TABLE 4.3 Grade Characteristics of Canada Western Red Spring Wheat and Canada Utility Wheat, 1991 * Maximum limits (Oh) of Foreign material Wheat of other classes Minimum test weight Other than Contrasting Grade 1 bibu kgihl cereal grains Total classes Total Canada Western Red Spring No. 1 CWRS 60.1 75.0 0.2 0.75 1 .o 3.0 No. 2 CWRS 57.7 72.0 0.3 1.5 3.0 6.0 No. 3 CWRS 55.3 69.0 0.5 3.5 5.0 10.0 Canada Western Utility No. 1 CWU 60.1 75 .O 0.3 2.0 3.0 10.0 No. 2 CWU 57.7 72.0 0.5 4.0 5.0 20.0 CW Feed no min. 1 .o 10.0 no limit, but not more than 10% amber durum * Source: Official Grain Grading Guide, 1991 edition. Canadian Grain Commission, Winnipeg. No. 1 CWRS, and 35% for No. 2 CWRS. No being grown on only 6% of the wheat area in minimum is prescribed for No. 3 CWRS. western Canada. The protein content of CWRS wheat ranges 9- The grading (Table 4.3) includes a maximum limit 18%, but Nos 1 and 2 CWRS can be supplied at for ‘wheat of other classes’. Until recently, ‘wheat guaranteed minimum protein levels of 11 Soh, of other classes’ meant ‘wheat of classes or varieties 12.5%, 13.5% and 14.5% (on 13.5% m.c. basis). not equal to Marquis’, but Marquis was replaced The average yield in 1989 was 18 q/ha (22 q/ha in as the standard variety by Neepawa in 1987. 1986), the yield and protein content tending to be Neepawa was bred from (Thatcher x Frontana) x related inversely. The moisture content at harvest (Thatcher X Kenya Farmer) x (Thatcher x is usually 11-13%, and for inclusion in the straight Frontana-Thatcher), and is superior to Marquis in grades the moisture content must not exceed resistance to stem rust. The variety of CWRS most 14.5%. Wheat with 14.6-17.0% m.c. is graded widely grown at present is Katepwa: it is resistant ‘tough’; with 17.1% m.c. or over, ‘damp’. to stem rust (Puccinia graminis tritici) and common Marquis is a variety of CWRS wheat which was root rot, and moderately resistant to leaf rust grown extensively for a long period. It was bred (Puccinia triticzna) and loose smut, though moderaby crossing Red Fife, a good milling variety which tely susceptible to speckled leaf disease (Septoria). was liable to frost damage, with Hard Red The Export Standards for the CWRS grades, Calcutta, an Indian early-ripening variety. Marquis shown in Table 4.4, are somewhat stricter than the inherited the good milling and early ripening primary grade characteristics, shown in Table 4.3. characters of its parents. However, Marquis was Early frosts may reduce the Yield of grain and susceptible to rust (cf. p. 7) and has been largely lower its milling quality by increasing the Proporreplaced by other varieties, such as Thatcher, tion Of smafl Shrivelled grains With low endosFm bred from the double cross (Marquis x Iumillo) content, and adversely affect baking quality, x (~~~~~i~ x Kanred), and Selkirk, bred from because the milled flour is of high maltose content (McMurachy x Exchange) x Redman. The variety and produces a flowy doughSelkirk is equal to Marquis in breadmaking Canada Western Utility (CWU) wheat and quality and, in addition, is resistant to stem rust Feed wheat race 15B. In 1958 Selkirk comprised over 80% of the spring wheat area in Manitoba and 28% of Red Spring Wheat which does not attain the that grown in Saskatchewan, but by 1969 it was required standards for Nos 1-3 CWRS may be
TECHNOLOGY OF CEREALS TABLE 4. 4 Export Standards For Canadian Wheats, 1991-1992* Wheat of other classes Other than Grade Ib/ bu kg/h Total Total Canada Western Red spring 0 I CWR 78.0 0.3 1.5 Red winter o00 0 1.0 3.0 3.0 10.0 Canada Western Soft White Sprin No. 1 CWSWS No. 2 CWSWS No. 3 CWSWS 2 1.5 Canada prairie Spring 61.7 77.0 75 No. 2 CPS Canada Western utility 2.0 Canada Western amber durum 80.0 0.5 No. 2 CWAD No, 3 CWAD 71.0 3.0 10.0 15.0 Canada Western feed Wheat 0.5 5.0 Source: Grains from Western Canada, 1991-1992. The Canadian Wheat Board, winnipeg graded as Nos l or 2 Canada Western Utility kernel characteristics, suitable for the production wheat or as Feed Wheat, the grade characteristics of French-style hearth breads and of noodles, fat for which are shown in Table 4.3, and the export breads and steam breads. Export Standards are Standards in Table 4.4. Canada Western Feed listed in Table 4.4 Wheat may contain up to 10% of Amber durum and up to 5% of heat-damaged grains. CWu Canada Western Soft White Spring(CWSWS wheat is a medium protein red wheat with hard kernel characteristics. It can be used to make pasta southern regions of western Ontario and in British n under or, when blended with other wheat, to make bread Colombia. The protein content of the top grades Glenlea, Wildcat and Bluesky. The Cw Feed normally ranges from9.0 to 10.0%(14%m c basis), Wheat, as its name implies, is suitable, alone and the four is suitable for making cakes, biscuits blended with other grains, for feeding to animals and crackers, and also, either alone or in blends for making flat bread and noodles. See Table 4.4 Canada Western Red winter(CWRW) Canada Prairie Spring /CPS) CWRW wheat is grown in southern Alberta. CPS wheat is a relatively new class of Canadian It is a medium protein, strong wheat with hard wheat, now available as CPs White wheat and
84 TECHNOLOGY OF CEREALS TABLE 4.4 Export Standards For Canadian Wheats, 1991-1 992* Maximum limits (“h) of Foreign material Wheat of other classes Minimum test weight Other than Contrasting Grade lblbu kglhl cereal grains Total classes Total Canada Western Red Spring No. 1 CWRS 62.5 78.0 0.2 0.4 0.3 1.5 No. 2 CWRS 61.7 77.0 0.2 0.75 1.5 3.0 No. 3 CWRS 60.1 75.0 0.2 1.25 2.5 5.0 Canada Western Red Winter No. 1 CWRW 62.5 78.0 0.2 1 .o 1.0 3.0 No. 2 CWRW 59.3 74.0 0.2 2.0 2.0 6.0 No. 3 CWRW 55.3 69.0 0.2 3.0 3.0 10.0 Canada Western Soft White Spring No. 1 CWSWS 62.5 78.0 0.2 0.75 - 1.5 No. 2 CWSWS 60.9 76.0 0.2 1 .o - 3.0 No. 3 CWSWS 60.1 75.0 0.2 1.5 - 5.0 Canada Prairie Spring No. 1 CPS 61.7 77.0 0.2 0.75 3.0 5.0 No. 2 CPS 60.1 75.0 0.2 1.5 5.0 10.0 Canada Western Utility No. 1 CWU 62.5 78.0 0.2 1.0 3.0 5.0 No. 2 CWU 60.9 76.0 0.2 2.0 5.0 10.0 Canada Western Amber Durum No. 1 CWAD 64.2 80.0 0.2 0.5 2.0 3.0 No. 2 CWAD 63.8 79.5 0.2 0.8 2.5 5.0 No. 3 CWAD 62.5 78.0 0.2 1.0 3.5 7.0 No. 4 CWAD 56.9 71.0 0.5 3.0 10.0 15.0 Canada Western Feed Wheat 59.3 74.0 0.5 5.0 - - * Source: Grains from Western Canada, 1991-1992. The Canadian Wheat Board, Winnipeg. graded as Nos 1 or 2 Canada Western Utility wheat or as Feed Wheat, the grade characteristics for which are shown in Table 4.3, and the Export Standards in Table 4.4. Canada Western Feed Wheat may contain up to 10% of Amber Durum and up to 5% of heat-damaged grains. CWU wheat is a medium protein red wheat with hard kernel characteristics. It can be used to make pasta kernel characteristics, suitable for the production of French-style hearth breads and of noodles, flat breads and steam breads. Export Standards are listed in Table 4.4. Canada Western Soft White Spring (CWSWS) cwsws wheat is grown under irrigation in the southern regions of weStern Ontario and in British Or, when b1ended with Other wheat, to make bread. Acceptab1e reference varieties for cwu wheat are Glenlea, Wildcat and Bluesky* The cw Feed Colombia. fie prolein COntent of the top grades nomdy ranges from 9.0 to 10.0% (14% m.c. basis), and the flour is suitable for m&ng c&es, biscuits and crackers, and also, either alone or in blends, Wheat, as its name implies, is suitable, alone or b1ended with Other grains, for feeding to animals* for mhg flat bread and noodles. See Table 4.4. Canada Western Red Winter (CWRW) CWRW wheat is grown in southern Alberta. It is a medium protein, strong wheat with hard Canada Prairie Spring (CPS) CPS wheat is a relatively new class of Canadian wheat, now available as CPS White wheat and
CEREALS OF THE WORLD CPS Red wheat. It is a semi- hard wheat with Hard Red Winter(HRW) 12-13% protein content(13. 5%m c. basis) of hRW wheat is grown in Texas, Oklahe excellent milling quality, suitable for making Kansas, Colorado, Nebraska,Montana,South French-type breads and in blends, for making Dakota and California. hRw wheat is used for noodles, steam breads, pan breads, crackers and making yeasted bread and hard rolls. Grading of elated products. See Table 4.4 HRW wheat, according to content of dark, hard and vitreous kernels, as formerly practised, was Canada Western Amber Durum/CWADI officially discontinued in December, 1979 CWAD wheat, a tetraploid (2n= 28), has a Soft Red Winter (SRW) particularly hard grain and is milled to provide emolina(cf. p 154) for making pasta products SRW wheat is grown in (see Ch. 10). The flour is unsuitable for bread- Ohio, Indiana, Arkansas and Michigan States making. CWAD wheat is graded into four grades That grown east of the great Plains region is according to test weight, content of foreign mate called Red Winter; the remainder is Western rial, other cereal grains and seeds, content of Red srW wheat mills well but is a weak wheat, wheat of other classes and varieties of durum not low in protein content. The flour is used for equal to Hercules, and content of immature biscuits(cookies)and crackers, cakes and pastries. kernels(see Table 4.4) The wheat known as Canada Eastern is low in Hard Red Spring(HRS) protein content(about 9%): it is suitable for high HRS wheat is grown in Minnesota, North ratio cake flour(cf. p 178)and for biscuits, when Dakota. Montana and South Dakota. The milling mixed with more extensible wheats. Being low in diastatic power,it is also suitable for sausage rusk, quality is only slightly inferior to that of CWRS which requires four of low maltose content and and the protein content is comparable. HRS high absorbe wheat is graded according to content of dark hard and vitreous kernels into Dark northern Spring(75%or more), Northern Spring(25-75%) o Five principal types of wheat are grown in the used for quality yeasted bread and roll heat United States and Red spring (less than 25%). HRS S.A. their names, the proportion that each contributed to the total crop in 1991/92, and their White wheat bu wt ranges are shown in Table 4.5 This includes hard and soft types. Hard White must contain 75% or more of hard kernels. Soft White, also known as Pacific White in britain TABLE 4.5 contains less than 75% of hard kernels White Characteristics of U.S. Wheat Types wheat is grown in the west coast States and in Michigan and New york States. The four from Bushel Hectolitre White Wheat is unsuitable for breadmaking, but Ty is ideal for biscuits(cookies), crackers, cakes and pastries. The Soft White is similar to Canada Hard Red winter(hRW) 44 Soft Red winter (SRW) 17 62-6477.3-79.8 Eastern White wheat, but slightly stronger and 60-6474.8-79 Hard Red Spring(HRS 63-64. 8 higher in protein content. The diastatic power 61-63 76. 1-78.6 tends to be low Data from Dahl (1962), Johnson( 1962), Shell (1961), Milling and Baking News( 19 Feb. 1980),U. llenberger Club wheat Reviews, HGCA (199 Club wheat or Triticum compactum, is a hexaploid t llb/bu= 1. 247 kg/hl white wheat grown principally in Washington
CEREALS OF THE WORLD a5 CPS Red wheat. It is a semi-hard wheat with 12-13% protein content (13.5% m.c. basis) of excellent milling quality, suitable for making French-type breads and, in blends, for making noodles, steam breads, pan breads, crackers and related products. See Table 4.4. Canada Western Amber Durum (CWAD) CWAD wheat, a tetraploid (2n = 28), has a particularly hard grain and is milled to provide semolina (cf. p. 154) for making pasta products (see Ch. 10). The flour is unsuitable for breadmaking. CWAD wheat is graded into four grades according to test weight, content of foreign material, other cereal grains and seeds, content of wheat of other classes and varieties of durum not equal to Hercules, and content of immature kernels (see Table 4.4). The wheat known as Canada Eastern is low in protein content (about 9%): it is suitable for high ratio cake flour (cf. p. 178) and for biscuits, when mixed with more extensible wheats. Being low in diastatic power, it is also suitable for sausage rusk, which requires flour of low maltose content and high absorbency. United States Five principal types of wheat are grown in the U.S.A.: their names, the proportion that each contributed to the total crop in 1991/92, and their bu wt ranges are shown in Table 4.5. Hard Red Winter (HRW) HRW wheat is grown in Texas, Oklahoma, Kansas, Colorado, Nebraska, Montana, South Dakota and California. HRW wheat is used for making yeasted bread and hard rolls. Grading of HRW wheat, according to content of dark, hard and vitreous kernels, as formerly practised, was officially discontinued in December, 1979. Soft Red Winter (SRW) SRW wheat is grown in Missouri, Illinois, Ohio, Indiana, Arkansas and Michigan States. That grown east of the Great Plains region is called Red Winter; the remainder is Western Red. SRW wheat mills well but is a weak wheat, low in protein content. The flour is used for biscuits (cookies) and crackers, cakes and pastries. Hard Red Spring (HRS) HRS wheat is grown in Minnesota, North Dakota, Montana and South Dakota. The milling quality is only slightly inferior to that of CWRS, and the protein content is comparable. HRS wheat is graded according to content of dark, hard and vitreous kernels into Dark Northern Spring (75% or more), Northern Spring (25-75%) and Red Spring (less than 25%). HRS wheat is used for quality yeasted bread and rolls. White wheat This includes hard and soft types. Hard White must contain 75% or more of hard kernels. Soft White, also known as Pacific White in Britain, contains less than 75% of hard kernels. White wheat is grown in the west coast States and in Michigan and New York States. The flour from White Wheat is unsuitable for breadmaking, but Type % (1b) (kg) is ideal for biscuits (cookies), crackers, cakes and pastries. The Soft White is similar to Canada Eastern White wheat, but slightly stronger and Hard Red Winter (HRW) 44 Soft Red Winter (SRW) 17 60-64 74.8-79.8 Hard Red Spring (HRS) 23 63-64 78.6-79.8 higher in protein content. The diastatic power White 11 61-63 76.1-78.6 tends to be low. TABLE 4.5 Characteristics of US. Wheat Types* Proportion Bushel Hectolitre (1991192 crop) wtt wtt 62-64 77.3-79.8 Durum 5 63-64 78.6-79.8 * Data from Dah1 (1962), Johnson (1962), Shellenberger (1961),MiZlingandBakingNms(19 Feb. 1980), U.S. Wheat Reviews, HGCA (1991). t llb/bu = 1.247 kgihl. Club d7eat Club wheat or Triticum compactum, is a hexaploid white wheat grown principally in Washington
TECHNOLOGY OF CEREALS State, U.S.A. The flour milled from it is similar sample grade designation alone(Federal Register, in characteristics to that milled from white wheat 30 June, 1987) of T aestivum, and is used for making biscuits The(U.S. Food and Drug administration (cookies) announced in July 1977 that grain is subject to seizure if it contains 32 or more insect-damaged Durum wheat kernels per 100 g or 9 mg or more rodent pellets Durum wheat or'Triticum durum, is a tetraploid Wheat so adulterated may be used for animal fee wheat grown in North Dakota(85% of the crop but not for human food (Federal Register, 12 July in 1990)and California, and is used for making 1977) pasta products( see Ch ard Amber durum d vitreous kernels of amber colour: Amber durum has 60-75%: Protein testin Durum has less than 60% The U.S. Federal Grain Inspection Service authorized the official protein testing of hrW U.S. wheat grading and hrs wheats under the grain Standards Act on 1 May 1978 and for all other classes of U.s The main classes of wheat are graded according wheat except mixed and unclassed from 1 May to test wt per bu, content of damaged and 1980. Protein content will be determined eithe shrunken kernels, foreign material and wheat of by near-infra red reflectance (NiR)method or other classes, as shown in Table 4.6. Parcels which by the Kjeldahl method(U.S. Wheat review do not fall within the limits of grades U.S. Nos May 1980 1-5, or are of low quality in certain respects, and durum wheat of over 16% m.c., are designated sample grade. 'Ergoty wheat,contains more U.S. wheat surplus than 0.3% of ergot(cf. p. 15). 'Smutty wheat The surplus of wheat left over at the end of contains more than 30 smut balls per 250g(cf. the season in the U.S.A. when the new crop is p. 8).Garlicky wheat' contains more than 2 coming in is known as the ' carry over. Since green garlic bulbils per kg. 'Infested wheat'is 1952 the carry over has greatly increased, and by wheat infested with live weevils or other insects 1962 amounted to 37 million tonnes, considerably injurious to stored grain (cf. p. 106)."Treated more than one entire U.S. wheat harvest (31.3 wheat has been scoured, limed, washed, sulphured, million t in 1962). Subsequently the carry over or treated in such manner that the true quality is deceased, partly because of wheat-area restric not reflected by either the numerical grade or tion, and partly because of increased exports to LE4.6 Grade Characteristics of U.S. wheat Minimum test wt Maximum limits(%)of HRS Other Heat- Damaged Shrunken Wheat of /hite Club classes damaged kernels Foreign and broken Defects other classes kg/hl lb/bu kg/hl terial kernels (total) Contrasting Total 74.8 3 U.S,No.466. US.No.562.3 63.651 5.0 ource: U.S. Dept. Agric. (1991). I Ib/bu =1. 247 kg/hl
86 TECHNOLOGY OF CEREALS State, U.S.A. The flour milled from it is similar in characteristics to that milled from white wheat of T. aestivum, and is used for making biscuits (cookies). Durum wheat Durum wheat OrTriticum durum, is a tetraploid wheat grown in North Dakota (85y0 Of the croP in 1990) and California, and is used for making pasta products (see Ch. 10). Hard Amber Durum has 75% or more of hard and vitreous kernels of amber colour; Amber Durum has 60-75%; Durum has less than 60%. U.S. wheat grading The main classes of wheat are graded according to test wt Per bu, content of damaged and shrunken kernels, foreign material and wheat of other classes, as shown in Table 4.6. Parcels which do not fall within the limits of grades U.S. Nos. 1-5, or are of low quality in certain respects, and durum wheat of over 16% m.c., are designated ‘sample grade’. ‘Ergoty wheat’ contains more than 0.3% of ergot (cf. p. 15). ‘Smutty wheat’ contains more than 30 smut balls per 250g (cf. p. 8). ‘Garlicky wheat’ contains more than 2 green garlic bulbils per kg. ‘Infested wheat’ is wheat infested with live weevils or other insects injurious to stored grain (cf. p. 106). ‘Treated wheat’ has been scoured, limed, washed, sulphured, or treated in such manner that the true quality is not reflected by either the numerical grade or sample grade designation alone (Federal Register, 30 June, 1987). The (U.S.) Food and Drug administration announced in July 1977 that grain is subject to seizure if it contains 32 or more insect-damaged kernels per 100 g or 9 mg or more rodent pellets and/or fragments of rodent excreta pellets per kg. Wheat so adulterated may be used for animal feed but not for human food (Federal Register, 12 July, 1977). Protein testing The U.S. Federal Grain Inspection Service authorized the official protein testing of HRW and HRS wheats under the Grain Standards Act on 1 May 1978 and for all other classes of U.S. wheat except mixed and unclassed from 1 M~~ 1980. Protein content will be determined either by a near-infra red reflectance (NIR) method or by the Kjeldahl method (u.s. Wheat ~~~i~~, M~~ 1980). U.S. wheat surplus The surplus of wheat left over at the end of the season in the U.S.A. when the new crop is coming in is known as the ‘carry over’. Since 1952 the carry over has greatly increased, and by 1962 amounted to 37 million tonnes, considerably more than one entire U.S. wheat harvest (31.3 million t in 1962). Subsequently the carry over deceased, partly because of wheat-area restriction, and partly because of increased exports to TABLE 4.6 Grade Characteristics of US. Wheat* Minimum test wt Maximum limits (%) of HRS, Other Heat- Damaged Shrunken Wheat of White Club classes damaged kernels Foreign and broken Defects other classes kgihl lbibu kgihl lbibu kernels (total) material kernels (total) Contrasting Total Grade U.S. No. 1 72.3 58 74.8 60 0.2 2 0.4 3 3 1 3 US. No. 2 71.1 57 72.3 58 0.2 4 0.7 5 5 2 5 U.S. No. 3 68.6 55 70.0 56 0.5 7 1.3 8 8 3 10 U.S. No. 4 66.1 53 67.3 54 1.0 10 3.0 12 12 10 10 US. No. 5 62.3 60 63.6 51 3.0 15 5.0 20 20 10 10 * Source: U.S. Dept. Agric. (1991). 1 lbibu = 1.247 kgihl