Wheat Analysis
| Parameters | Minimum | Maximum | Average | Standard Deviation | Variation Coefficient |
|---|---|---|---|---|---|
| Test Weight (kg/hl) | 80,80 | 82,60 | 81,70 | 0,75 | 0,92 |
| Total Damaged Kernels(%) | 0,00 | 0,18 | 0,09 | 0,07 | 84,69 |
| Foreign Material(%) | 0,28 | 0,64 | 0,44 | 0,14 | 31,79 |
| Shrunken and Broken Kernels(%) | 0,24 | 0,96 | 0,56 | 0,28 | 49,64 |
| Yellow Berry Kernels(%) | 31 | 48 | 39 | 6 | 16,57 |
| Wheat (Triticum aestivum) (%) | 0,20 | 1,16 | 0,61 | 0,40 | 65,30 |
| Protein (13,5% Moisture) (%) | 9,6 | 10,1 | 9,8 | 0,2 | 2,30 |
| Protein(dry basis)(%) | 11,1 | 11,7 | 11,3 | 0,3 | 2,30 |
| Weight of 1000 Kernels (gr.) | 39,60 | 43,00 | 41,18 | 1,25 | 3,04 |
| Ash (% dry basis(%) | 1,700 | 1,860 | 1,762 | 0,077 | 4,34 |
Semolin Analysis
| Semolin Analysis | Parameters | Minimum | Maximum | Average | Standard Deviation | Variation Coefficient |
|---|---|---|---|---|---|---|
Milling |
Falling Number (seg) | 423 | 444 | 435 | 9 | 1,97 |
| Color (B) | 17,6 | 20,4 | 18,9 | 1,1 | 5,68 | |
| Wet Gluten (%) | 18,7 | 23,6 | 20,6 | 2,2 | 10,82 | |
| Gluten Index | 59 | 98 | 84 | 17 | 20,01 | |
Farinogram |
Energy Level | 25,7 | 29,8 | 28,2 | 1,6 | 5,78 |
| Degree Softening (12 min.) | 20 | 30 | 26 | 4 | 13,65 |
Grade Distribution
Appendix Of Locality Composite Samples
| Sample Identification | Wheat Analysis | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Sample Number | Locality, District or Department | Grade | Test Weight (Kg/hl) | Total Damaged Kernels (%) | Foreign Material (%) | Shrunken And Broken Kernels (%) | Vitreous Kernels (%) | Wheat (Triticum aestivum) (%) | Protein (MOISTURE 13,5 % H°) (%) | Protein (dry basis) (%) | Weight Of 1000 Kernels (g) | Ash (dry basis) % |
| 1 | Burruyacú | 1 | 82,60 | 0,10 | 0,40 | 0,30 | 43 | 0,72 | 9,6 | 11,1 | 43,00 | 1,720 |
| 2 | Leales | 1 | 82,60 | 0,42 | 0,24 | 48 | 1,16 | 9,6 | 11,1 | 42,30 | 1,700 | |
| 3 | ANTA SANTA | 4 | 81,70 | 0,14 | 0,28 | 0,78 | 35 | 0,20 | 10,0 | 11,6 | 41,00 | 1,860 |
| 4 | ANTA SANTA | 4 | 81,25 | 0,64 | 0,96 | 34 | 0,20 | 10,1 | 11,7 | 40,80 | 1,860 | |
| 5 | Cruz Alta | 4 | 81,25 | 0,10 | 0,56 | 0,48 | 31 | 0,44 | 9,7 | 11,2 | 39,60 | 1,720 |
| 6 | Cruz Alta | 1 | 80,80 | 0,18 | 0,32 | 0,60 | 41 | 0,96 | 9,6 | 11,1 | 40,40 | 1,710 |
Appendix Of Locality Composite Samples
| Sample Identification | Semolin Analysis | ||||||
|---|---|---|---|---|---|---|---|
| Sample Number | Locality, District or Department | Milling | Farinogram | ||||
| Falling Number (sec.) | Color (B) | Wet Gluten (%) | Gluten Index | Farinogram Energy Level | Degree Softening (12 min.) | ||
| 1 | Burruyacú | 439 | 20,0 | 19,7 | 93 | 28,8 | 24 |
| 2 | Leales | 439 | 20,4 | 18,9 | 93 | 29,8 | 20 |
| 3 | ANTA SANTA | 444 | 18,5 | 23,6 | 59 | 28,7 | 30 |
| 4 | ANTA SANTA | 423 | 17,6 | 23,2 | 66 | 26,8 | 28 |
| 5 | Cruz Alta | 425 | 18,3 | 19,3 | 94 | 25,7 | 25 |
| 6 | Cruz Alta | 438 | 18,6 | 18,7 | 98 | 29,6 | 27 |