Composite Samples by Locality. Averages were weighted by Tonnage
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GRADE DISTRIBUTION |
FLOUR ANALYSIS | PARAMETERS | MINIMUM | MAXIMUM | AVERAGE | STANDARD DEVIATION | VARIATION COEFFICIENT | |||
MILLING | Wet Gluten (%) | 18,9 | 40,3 | 26,9 | 3,8 | 0,14 | |||
Dry Gluten (%) | 6,6 | 13,7 | 9,4 | 1,2 | 0,13 | ||||
Falling Number (sec.) | 184 | 475 | 402 | 40 | 0,10 | ||||
Flour Yield (%) | 61,6 | 74,8 | 70,6 | 2,3 | 0,03 | ||||
Ash (dry basis) (%) | 0,472 | 1,104 | 0,656 | 0,078 | 0,12 | ||||
FARINOGRAM | Water Absorption (14% H°)(%) | 53,7 | 62,0 | 57,9 | 1,5 | 0,03 | |||
Development Time (min.) | 1,4 | 20,5 | 6,9 | 3,0 | 0,43 | ||||
Stability (min.) | 1,5 | 42,7 | 15,8 | 7,6 | 0,48 | ||||
Degree of Softening (12 min.) | 10 | 109 | 40 | 17 | 0,41 | ||||
P (mm) | 66 | 136 | 97 | 14 | 0,15 | ||||
ALVEOGRAM | |||||||||
L (mm) | 37 | 150 | 84 | 24 | 0,29 | ||||
W Joules x 10-4 | 168 | 404 | 281 | 45 | 0,16 | ||||
P / L | 0,45 | 3,42 | 1,15 | 0,60 | 0,46 |