1. ONTARIO WHEAT QUALITY Michael Reimer Technical Specialist, Ontario Wheat June 30, 2011

3. Gather market information for future exports

4. Provide technical support to industry

5. Respond to customer inquiries

7. Analytical Services

8. Baking

9. Noodles and Asian End Products

10. Pasta and Extrusion

13. Pike Lake Golf & Country Club Resort9606 Pike Lake Road,Minto, Ontario

14. DEHULLING GRADER

26. ONTARIO WHEAT QUALITY ONTARIOQUALITY SCOOP SMART Plots Wheat Quality STUDY MIXOLAB STUDY Exploring new technology to more accurately and efficiently determine quality Timely and accurate assessment of new wheat crop Understanding wheat quality issues Crop management information to improve wheat quality Provides valuable information to end-users

28. WHEAT MARKETING & MARKET DEVELOPMENT MARKET DEVELOPMENT PROJECTS DOMESTIC AND EXPORT WHEAT QUALITY SURVEY ONTARIO WHEAT QUALITY INFORMATION C & M SEEDS ARABIC BREAD Publications for existing and potential customers Understanding end-users wheat quality needs Promoting and marketing new Ontario Wheat Classes Using CESRW to make Arabic flat bread Setting better quality guidelines Eastern Hard White Winter & Eastern Durum New market opportunities

29. DOMESTIC: SOFT WHEAT QUALITY PARAMETERS

30. ALVEOGRAPH – PeakAssociated with Gluten Strength Lower P Value= Weaker Gluten SURVEY Survey Mean OCCC Data from the 2009 and 2009 Ontario Quality Scoop Programs

31. Market Development: Arabic Bread Project

32. C & M SEEDSWheat Market Development Characterizing the quality of new Eastern wheat classes Eastern Hard White Winter wheat Eastern Amber Durum Matching quality characteristics with end-products Lab and Pilot Scale Analysis and Processing Whole grain baked goods Whole grain pasta products Assisting in identifying new markets for Ontario-grown wheat

33. TECHNICAL & PROF. ASSOC. COMMITTEES Representing the Interests of the Ontario Wheat Industry as a member of committees & professional associations ONTARIO CEREAL CROP COMMITTEE

34. SMART PlotsWheat Quality Canadian Eastern Soft Red Winter Wheat

35. SMART Plots: Wheat QualityBackground Industry feedback: Declining Eastern Soft Wheat end-use quality Decreasing protein content & gluten strength Flour Protein Content Common end-use quality specification Crude protein content Gluten The dough-forming protein of wheat flour Gliadinand Glutenin Form a continuous viscoelastic network when flour is mixed with water to form dough

36. SMART Plots: Wheat QualityBackground Soft Wheat Flour End-Products Range of requirements for GLUTEN STRENGTH GLUTEN STRENGTH

37. SMART Plots: Wheat QualityBackground Possible reasons for declining protein levels and gluten strength: Inverse relationship between yield and protein Variety selection Crop Management Lack of premiums for quality

38. PROTEIN vs. YIELD

39. GRAIN PROTEIN: Historical Data OCCC Survey Range Historical data courtesy the Canadian Grain Commission Eastern Canadian Harvest Survey

40. OCCC SURVEYFLOUR PROTEIN Survey Mean Data from the 2009 and 2010 Ontario Quality Scoop Programs

41. SMART Plots: Wheat QualityA unique look at the impact of N and Fungicide on Soft Wheat Quality OBJECTIVES: To examine the effect of standard and high nitrogen rates on soft wheat gluten strength. To examine the effect of fungicide application on soft wheat gluten strength. To evaluate the gluten strength of six commonly grown soft red winter wheat varieties in Ontario.

42. SMART Plots: Wheat QualityWheat Samples 96 CESRW samples were obtained from the OMAFRA Managed Field Scale Trials

43. SMART Plots: Wheat QualityAnalysis of Flour Protein By Location A B B C Levels not connected by the same letter are significantly different

44. SMART Plots: Wheat QualityLocations

45. SMART Plots: Wheat QualityPROTEIN QUANTITY PARAMETERS: Flour Protein – total amount of crude protein Wet Gluten – wash away starch and soluble protein

46. SMART Plots: Wheat QualityPROTEIN QUANTITY Findings: Variety is a significant factor of both flour protein and wet gluten Genetics play a significant role in determining protein content High Nitrogen application significantly increased both flour protein and wet gluten

47. SMART Plots: Wheat QualityFlour Protein: Nitrogen Within Variety OPTIMAL RANGE Each error bar is constructed using 1 standard error from the mean.

48. SMART Plots: Wheat QualityFlour Protein A AB ABC ABC BC C 170 kg/ha Mean 100 kg/ha Levels not connected by the same letter are significantly different

49. SMART Plots: Wheat QualityPROTEIN QUALITY Describes the functionality/suitability of the protein as it relates to producing specific end products PARAMETERS: Alveograph P Alveograph L Alveograph W Lactic Acid Solvent Retention Capacity

50. SMART Plots: Wheat QualityMethods – Alveograph P: The amount of pressure required to inflate the dough. L: Measure of dough extensibility. W: The amount of work required to inflate the dough bubble.

51. SMART Plots: Wheat QualityMethods – Alveograph CANADA EASTERN SOFT RED WINTER WHEAT CANADA WESTERN HARD RED SPRING WHEAT

52. SMART Plots: Wheat QualityPROTEIN QUALITY Findings: Both Variety and Nitrogen significantly affected all protein quality parameters Fungicide application significantly affected Alveograph P and W values There was a significant Variety*Fungicide interaction for Alveograph P values Varieties responded differently to fungicide treatment

53. SMART Plots: Wheat QualityAlveograph P Weak gluten flour has low P value A B BC D D CD Levels not connected by the same letter are significantly different

54. SMART Plots: Wheat QualityAlveograph P: Nitrogen Within Variety OPTIMAL RANGE Each error bar is constructed using 1 standard error from the mean.

55. SMART Plots: Wheat QualityAlveograph P: Fungicide Within Variety OPTIMAL RANGE Each error bar is constructed using 1 standard error from the mean.

56. SMART Plots: Wheat QualityAlveograph W A A A B C C Levels not connected by the same letter are significantly different

57. SMART Plots: Wheat QualityAlveograph W: Nitrogen Within Variety OPTIMAL RANGE Each error bar is constructed using 1 standard error from the mean.

58. SMART Plots: Wheat QualityAlveograph W: Fungicide Within Variety OPTIMAL RANGE Each error bar is constructed using 1 standard error from the mean.

59. SMART Plots: Wheat QualityLactic Acid Solvent Retention Capacity A B B C CD D Levels not connected by the same letter are significantly different

60. SMART Plots: Wheat QualityLA SRC: Nitrogen Within Variety CRACKERS Each error bar is constructed using 1 standard error from the mean.

61. SMART Plots: Wheat QualitySummary CAUTION: CONCLUSIONS SHOULD NOT BE DRAWN UNTIL FURTHER RESEARCH IS CONDUCTED Current CESRW varieties are quite variable in quality HIGH NITROGEN RATES (170 kg/ha) Increased protein quantity in all Varieties Protein quality was improved only in some Varieties FUNGICIDE APPLICATION Appears to have some impact on Alveograph P and W values in certain Varieties Protein quantity was not necessarily indicative of protein quality Varieties that demonstrated good protein functionality were not necessarily those highest in protein content

62. SMART Plots: Wheat QualityMoving Forward Manageable number of samples Examine other wheat classes (HRW, HRS, SWW) Economic feasibility study Create a Eastern wheat quality database Agronomics End-use quality

63. Acknowledgments Grain Farmers’ of Ontario Dr. David Hooker, Ridgetown Campus, U of Guelph Peter Johnson, OMAFRA Dr. Koushik Seetharaman, University of Guelph CIGI Technology Section Milling, Baking, and Analytical Services

64. Questions ?

65. MANAGED FIELD SCALE TRIALSStatistical Analysis MIXED MODEL Fixed Variables Nitrogen 100 kg/ha 170 kg/ha Fungicide None T1 & T2 Random Variable Variety 25R39, 25R47, 25R51, E1007R, Emmit, R045

66. SMART Plots: Wheat QualityAnalysis of Wet Gluten By Location A B B B Levels not connected by the same letter are significantly different

67. SMART Plots: Wheat QualityAnalysis of Alveograph P By Location AB A A B Levels not connected by the same letter are significantly different

68. SMART Plots: Wheat QualityAnalysis of Alveograph W By Location AB AB A B Levels not connected by the same letter are significantly different

69. SMART Plots: Wheat QualityAnalysis of Alveograph L By Location A A AB B Levels not connected by the same letter are significantly different

70. SMART Plots: Wheat QualityAnalysis of Lactic Acid SRC By Location A AB BC C Levels not connected by the same letter are significantly different

71. MANAGED FIELD SCALE TRIALSMethods – Protein Quantity GLUTOMATIC

72. SMART Plots: Wheat QualityWet Gluten: Nitrogen Within Variety Each error bar is constructed using 1 standard error from the mean.

73. SMART Plots: Wheat QualityWet Gluten A AB BC C C C Levels not connected by the same letter are significantly different

74. SMART Plots: Wheat QualityAlveograph L A AB B BC CD D Levels not connected by the same letter are significantly different

75. SMART Plots: Wheat QualityAlveograph L: Nitrogen Within Variety Each error bar is constructed using 1 standard error from the mean.

76. MANAGED FIELD SCALE TRIALSMethods - Quality