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)	76,35	85,30	80,89	0,94	1,17
			Total Damage (%)	0,00	1,82	0,40	0,26	65,10
			Foreign Material (%)	0,06	1,50	0,36	0,09	25,64
			Shrunken and Broken Kernels (%)	0,06	1,32	0,46	0,15	32,89
			Yellow Berry Kernels (%)	0,00	39,20	6,59	3,89	59,06
			Protein (13,5% Moisture) (%)	8,0	12,4	10,1	0,5	5,05
			Protein (S.S.S) (%)	9,2	14,3	11,8	0,6	5,06
			Weight of 1000 Kernels (g,)	28,30	43,20	35,15	1,33	3,76
			Ash (% dry basis) (%)	1,487	2,266	1,791	0,055	3,06

GRADE DISTRIBUTION

	FLOUR ANALYSIS		PARAMETERS		MINIMUM	MAXIMUM	AVERAGE	STANDARD DEVIATION	VARIATION COEFFICIENT
			MILLING	Wet Gluten (%)	16,1	29,5	24,1	1,7	7,24
				Dry Gluten (%)	5,6	11,1	8,5	0,7	8,22
				Falling Number (seg.)	295	560	392	24	6,25
				Flour Yield (%)	47,8	76,70	69,37	1,31	1,90
				Ash (dry basis) (%)	0,470	0,909	0,648	0,047	7,19
			FARINOGRAM	Water Absorption (14%H°)(%)	52,1	65,2	57,9	1,3	2,27
				Development Time (min,)	1,4	13,2	4,2	1,7	41,17
				Stability (min,)	1,5	23,6	8,9	3,2	35,40
				Degree of Softening (12 min,)	22	106	57	9	14,99
			ALVEOGRAM
				P (mm)	60	148	89	9	10,18
				L (mm)	39	128	79	14	17,15
				W Joules x 10^-4	154	339	237	22	9,09
				P / L	0,47	3,29	1,13	0,25	22,06