Wheat Analysis
| Parameters | Minimum | Maximum | Average | Standard Deviation | Variation Coefficient |
|---|---|---|---|---|---|
| 77,97 | 80,94 | 79,13 | 0,92 | 1,16 | |
| Total Damaged Kernels(%) | 0,14 | 0,86 | 0,52 | 0,25 | 48,13 |
| Foreign Material(%) | 0,18 | 0,93 | 0,29 | 0,12 | 40,99 |
| Shrunken and Broken Kernels(%) | 0,27 | 0,78 | 0,44 | 0,16 | 35,51 |
| Yellow Berry Kernels(%) | 1,40 | 6,70 | 3,14 | 1,66 | 53,00 |
| Protein (13,5% Moisture)(%) | 10,00 | 12,91 | 11,54 | 1,01 | 8,77 |
| Protein(dry basis)(%) | 11,57 | 14,93 | 13,34 | 1,17 | 8,77 |
| Weight of 1000 Kernels(g) | 30,51 | 40,82 | 33,75 | 2,56 | 7,59 |
| Ash (% dry basis(%) | 1,06 | 1,97 | 1,74 | 0,24 | 13,76 |
Grade Distribution
Flour Analysis
| Parameters | Parameters | Minimum | Maximum | Average | Standard Deviation | Variation Coefficient |
|---|---|---|---|---|---|---|
Milling |
Gluten Húmedo (%) | 22,94 | 32,11 | 27,87 | 3,11 | 11,15 |
| Gluten Seco (%) | 8,50 | 11,16 | 9,86 | 0,90 | 9,09 | |
| Falling Number (seg) | 360,99 | 458,39 | 420,04 | 30,37 | 7,23 | |
| Rto. Harina (%) | 68,74 | 73,79 | 70,79 | 1,23 | 1,74 | |
| Cenizas (s.s.s)(%) | 0,55 | 0,76 | 0,60 | 0,04 | 6,21 | |
Farinogram |
Absorción de Agua (14 % H)(%) | 53,34 | 64,92 | 57,98 | 2,11 | 3,63 |
| Tiempo de Desarrollo (min) | 7,64 | 15,09 | 10,18 | 2,14 | 20,97 | |
| Estabilidad (min) | 12,93 | 51,97 | 23,73 | 10,25 | 43,20 | |
| Aflojamiento (12 min) | 16,02 | 46,72 | 29,44 | 8,83 | 30,00 | |
Alveogram |
P(mm) | 80,45 | 156,55 | 91,87 | 11,23 | 12,23 |
| L (mm) | 42,73 | 113,40 | 90,31 | 18,37 | 20,34 | |
| W joules X 10 4 | 205,03 | 321,84 | 282,56 | 35,59 | 12,59 | |
| P / L | 0,75 | 3,98 | 1,17 | 0,41 | 34,98 |