Trigo Argentino

NATIONAL AVERAGES

RESULTS OF THE ANALYSES

Composite Samples by Locality. Averages were weighted by Tonnage

	WHEAT ANALYSIS		PARAMETERS	MINIMUM	MAXIMUM	AVERAGE	STANDARD DEVIATION	VARIATION COEFFICIENT
			Test Weight (kg/hl	67,80	84,85	77,98	3,43	4,40
			Total Damaged Kernels (%)	0,00	5,43	1,07	1,12	104,67
			Foreign Material (%)	0,00	2,10	2,10	0,45	21,43
			Shrunken and Broken Kernels (%)	0,08	2,80	0,73	0,37	50,87
			Yellow Berry Kernels (%)	0,00	16,30	1,76	2,62	149,11
			Protein (13,5% Moisture) (%)	8,9	14,4	11,6	0,9	7,98
			Protein (S.S.S) (%)	10,3	16,6	13,4	00,9	7,98
			Weight of 1000 Kernels (gr.)	17,60	46,25	32,39	4,02	12,42
			Ash (% dry basis)	1,481	2,265	1,875	0,157	8,35

GRADE DISTRIBUTION

	FLOUR ANALYSIS		PARAMETERS		MINIMUM	MAXIMUM	AVERAGE	STANDARD DEVIATION	VARIATION COEFFICIENT
			MILLING	Wet Gluten (%)	19,4	37,9	27,4	3,2	11,70
				Dry Gluten (%)	7,0	14,0	9,6	1,2	12,89
				Falling Number (sec.)	226	505	424	33	7,86
				Flour Yield (%)	60,8	75,8	71,4	2,5	3,56
				Ash (dry basis) (%)	0,502	2,069	0,800	0,331	41,36
			FARINOGRAM	Water Absorption (14% H°)(%)	51,1	64,0	57,7	1,9	3,33
				Development Time (min.)	1,6	37,4	7,3	3,4	45,81
				Stability (min.)	2,7	51,7	13,1	7,4	56,50
				Degree of Softening (12 min.)	0	207	59	31	52,44
				P (mm)	50	125	80	15	18,33
			ALVEOGRAM
				L (mm)	42	131	92	18	19,53
				W Joules x 10^-4	146	376	239	46	19,30
				P / L	0,40	2,31	0,86	0,37	39,39