This document discusses the results of quality testing of various wheat crops in Ontario, Canada from 2011. It provides details on solvent retention capacity testing, which evaluates wheat flour quality and predicts cookie baking performance. The testing uses different solvents to establish a flour's quality profile. Results are meant to monitor samples and ensure consistent bakery production. Solvent retention capacity can also be used for early generation screening and with whole meal samples. Correlations between solvent retention capacity and rheological tests are also noted. Further information can be obtained by contacting the Technical Specialist listed.

1. 2011 QUALITY SCOOP UPDATE Wednesday, August 17, 2011

2. Southwest Region SOFT RED WINTER WHEAT QUALITY

3. 2011 ONTARIO QUALITY SCOOPCanada Eastern Soft Red Winter Wheat

4. 2011 ONTARIO QUALITY SCOOPCanada Eastern Soft Red Winter Wheat

5. 2011 ONTARIO QUALITY SCOOPCanada Eastern Soft Red Winter Wheat

6. Southwest Region SOFT WHITE WINTER WHEAT QUALITY

7. 2011 ONTARIO QUALITY SCOOPCanada Eastern Soft White Winter Wheat *There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.

8. 2011 ONTARIO QUALITY SCOOPCanada Eastern Soft White Winter Wheat *There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.

9. 2011 ONTARIO QUALITY SCOOPCanada Eastern Soft White Winter Wheat *There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.

10. Southwest Region HARD RED WINTER WHEAT QUALITY

11. 2011 ONTARIO QUALITY SCOOPCanada Eastern Hard Red Winter Wheat *There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.

12. 2011 ONTARIO QUALITY SCOOP Canada Eastern Hard Red Winter Wheat *There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.

13. 2011 ONTARIO QUALITY SCOOPCanada Eastern Hard Red Winter Wheat *There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.

14. Quality Testing - Solvent Retention CapacityElaine SopiwnykHead, Analytical Services

16. Weight of solvent held by a flour after centrifugation and expressed as a percentage of flour weight (14% moisture basis)

17. Typically performed on soft wheat flour

20. Lactic acid, 5%: glutenin characteristics

21. Sodium carbonate, 5%: damaged starch

22. Sucrose, 50%: pentosans

23. Water: all quality parameters

25. SRC Results – Optimum Performance Conformance of bakery production is improved when results are stable. AACC 56-11.02

27. Advantage: milling not required

28. Disadvantage: slight loss of accuracy but still useful for screening

29. Small scale testing

30. Advantage: screening of early generations

31. Disadvantage: slight loss of accuracy but still useful for screeningBettge, Morris, DeMacon & Kidwell. 2002. Cereal Chem. 79:670-674.

32. SRC – Relationships with Rheological Tests **P < 0.05 NS – not significant Gaines, Fregeau-Reid, vander Kant & Morris. 2006. Cereal Chem. 83:284-286.

34. Can be conducted using ground wheat.