Wheat Analysis
| Parameters | Minimum | Maximum | Average | Standard Deviation | Variation Coefficient |
|---|---|---|---|---|---|
| Test Weight (kg/hl) | 76,60 | 76,60 | 76,60 | 0,00 | 0,00 |
| Total Damaged Kernels(%) | 0,32 | 0,32 | 0,32 | 0,00 | 0,00 |
| Foreign Material(%) | 0,40 | 0,40 | 0,40 | 0,00 | 0,00 |
| Shrunken and Broken Kernels(%) | 0,42 | 0,42 | 0,42 | 0,00 | 0,00 |
| Yellow Berry Kernels(%) | 3,16 | 3,16 | 3,16 | 0,00 | 0,00 |
| Protein (13,5% Moisture)(%) | 9,6 | 9,6 | 9,6 | 0,0 | 0,00 |
| Protein(dry basis)(%) | 11,1 | 11,1 | 11,1 | 0,0 | 0,00 |
| Weight of 1000 Kernels(g) | 29,19 | 29,19 | 29,19 | 0,00 | 0,00 |
| Ash (% dry basis(%) | 1,946 | 1,946 | 1,946 | 0,000 | 0,00 |
Grade Distribution
Flour Analysis
| Parameters | Parameters | Minimum | Maximum | Average | Standard Deviation | Variation Coefficient |
|---|---|---|---|---|---|---|
Milling |
Gluten Húmedo (%) | 20,0 | 20,0 | 20,0 | 0,0 | 0,00 |
| Gluten Seco (%) | 7,0 | 7,0 | 7,0 | 0,0 | 0,00 | |
| Falling Number (seg) | 430 | 430 | 430 | 0 | 0,00 | |
| Rto. Harina (%) | 0,0 | 0,0 | 0,0 | 0,0 | NaN | |
| Cenizas (s.s.s)(%) | 0,741 | 0,741 | 0,741 | 0,000 | 0,00 | |
Farinogram |
Absorción de Agua (14 % H)(%) | 60,9 | 60,9 | 60,9 | 0,0 | 0,00 |
| Tiempo de Desarrollo (min) | 11,9 | 11,9 | 11,9 | 0,0 | 0,00 | |
| Estabilidad (min) | 27,0 | 27,0 | 27,0 | 0,0 | 0,00 | |
| Aflojamiento (12 min) | 19 | 19 | 19 | 0 | 0,00 | |
Alveogram |
P (mm) | 130 | 130 | 130 | 0 | 0,00 |
| L (mm) | 36 | 36 | 36 | 0 | 0,00 | |
| W joules X 10 4 | 195 | 195 | 195 | 0 | 0,00 | |
| P / L | 3,61 | 3,61 | 3,61 | 0,00 | 0,00 |
Appendix Of Locality Composite Samples
| Sample Identification | Wheats Analysis | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Sample Number | Locality, District or Department | Tonnaje | Grade | Test Weight (Kg/hl) | Total Damaged Kernels (%) | Foreign Material (%) | Shrunken And Broken Kernels (%) | Yellow Berry Kernels (%) | Protein (MOISTURE 13,5 % H°) (%) | Protein (dry basis) (%) | Weight Of 1000 Kernels (g) | Ash (dry basis) (%) |
| 5 | Delegación Charata | 4000 | 2 | 76,60 | 0,32 | 0,40 | 0,42 | 3,16 | 9,6 | 11,1 | 29,19 | 1,946 |
Appendix Of Locality Composite Samples
| Sample Identification | Flour Analysis | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Sample Number | Locality, District or Department | Milling | Farinogram | Alveogram | ||||||||||
| Wet Gluten (%) | Dry Gluten (%) | Falling Number (SEC.) | Flour Yield (%) | Ash (dry basis) (%) | % WA (14 % H°) | D. T. (min.) | Stability (min.) | Degree Softening (12 min.) | P (mm) | L (mm) | W joules x 10 | P / L | ||
| 5 | Delegación Charata | 20,0 | 7,0 | 430 | 0,741 | 60,9 | 11,9 | 27,0 | 19 | 130 | 36 | 195 | 3,61 | |