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)	74,00	84,80	78,85	1,47	1,87
			Total Damage (%)	0,00	11,14	0,91	0,60	65,94
			Foreign Material (%)	0,00	2,17	0,34	0,16	45,70
			Shrunken and Broken Kernels (%)	0,00	1,60	0,36	0,09	23,78
			Yellow Berry Kernels (%)	0,00	24,00	2,36	1,93	81,79
			Protein (13,5% Moisture) (%)	9,50	14,0	11,5	0,5	4,69
			Protein (S.S.S) (%)	11,0	16,2	13,3	0,6	4,63
			Weight of 1000 Kernels (g,)	30,26	46,50	36,01	2,22	6,16
			Ash (% dry basis) (%)	1,310	2,257	1,837	0,109	5,96

GRADE DISTRIBUTION

	FLOUR ANALYSIS		PARAMETERS		MINIMUM	MAXIMUM	AVERAGE	STANDARD DEVIATION	VARIATION COEFFICIENT
			MILLING	Wet Gluten (%)	18,3	34,5	26,4	2,2	8,50
				Dry Gluten (%)	6,7	12,0	9,4	0,7	7,21
				Falling Number (seg.)	150	561	354	52	14,31
				Flour Yield (%)	52,87	73,60	67,43	3,58	5,31
				Ash (dry basis) (%)	0,322	0,865	0,630	0,076	12,34
			FARINOGRAM	Water Absorption (14%H°)(%)	50,0	68,8	58,2	1,8	3,10
				Development Time (min,)	1,3	17,6	5,6	1,1	18,67
				Stability (min,)	1,7	36,4	12,6	2,3	18,01
				Degree of Softening(12 min,)	11	149	45	19	43,44
			ALVEOGRAM
				P (mm)	55	169	89	12	13,82
				L (mm)	37	163	92	20	21,85
				W Joules x 10^-4	151	386	265	32	12.20
				P / L	0,39	4,22	1,00	0,36	37,90