Wheat Analysis
| Parameters | Minimum | Maximum | Average | Standard Deviation | Variation Coefficient |
|---|---|---|---|---|---|
| Test Weight (kg/hl) | 79,15 | 79,33 | 79,25 | 0,09 | 0,11 |
| Total Damaged Kernels(%) | 0,17 | 0,58 | 0,40 | 0,20 | 51,22 |
| Foreign Material(%) | 1,02 | 1,07 | 1,04 | 0,02 | 2,38 |
| Shrunken and Broken Kernels(%) | 0,34 | 0,35 | 0,35 | 0,00 | 1,44 |
| Yellow Berry Kernels(%) | 2,25 | 2,42 | 2,34 | 0,08 | 3,60 |
| Protein (13,5% Moisture)(%) | 10,5 | 10,6 | 10,6 | 0,1 | 0,52 |
| Protein(dry basis)(%) | 12,1 | 12,3 | 12,2 | 0,1 | 0,52 |
| Weight of 1000 Kernels(g) | 35,12 | 35,67 | 35,36 | 0,27 | 0,77 |
| Ash (% dry basis(%) | 1,909 | 1,946 | 1,925 | 0,018 | 0,95 |
Grade Distribution
Flour Analysis
| Parameters | Parameters | Minimum | Maximum | Average | Standard Deviation | Variation Coefficient |
|---|---|---|---|---|---|---|
Milling |
Gluten Húmedo (%) | 23,6 | 23,9 | 23,8 | 0,2 | 0,73 |
| Gluten Seco (%) | 8,7 | 8,9 | 8,8 | 0,1 | 0,79 | |
| Falling Number (seg) | 407 | 411 | 409 | 2 | 0,49 | |
| Rto. Harina (%) | 61,7 | 66,2 | 63,7 | 2,2 | 3,46 | |
| Cenizas (s.s.s)(%) | 0,560 | 0,647 | 0,599 | 0,043 | 7,22 | |
Farinogram |
Absorción de Agua (14 % H)(%) | 56,0 | 57,1 | 56,5 | 0,5 | 0,97 |
| Tiempo de Desarrollo (min) | 11,4 | 12,1 | 11,8 | 0,3 | 2,75 | |
| Estabilidad (min) | 33,4 | 36,2 | 34,9 | 1,4 | 4,01 | |
| Aflojamiento (12 min) | 11 | 12 | 11 | 0 | 4,34 | |
Alveogram |
P (mm) | 97 | 117 | 106 | 10 | 9,39 |
| L (mm) | 43 | 58 | 51 | 7 | 14,52 | |
| W joules X 10 4 | 211 | 224 | 218 | 6 | 2,96 | |
| P / L | 1,67 | 2,72 | 2,14 | 0,52 | 24,37 |
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) (%) |
| 1 | Delegación Charata | 5000 | 3 | 79,33 | 0,58 | 1,02 | 0,35 | 2,42 | 10,6 | 12,3 | 35,12 | 1,909 |
| 2 | Delegación R.S. Peña | 4000 | 3 | 79,15 | 0,17 | 1,07 | 0,34 | 2,25 | 10,5 | 12,1 | 35,67 | 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 | ||
| 1 | Delegación Charata | 23,9 | 8,9 | 411 | 61,7 | 0,560 | 56,0 | 12,1 | 36,2 | 11 | 97 | 58 | 224 | 1,67 |
| 2 | Delegación R.S. Peña | 23,6 | 8,7 | 407 | 66,2 | 0,647 | 57,1 | 11,4 | 33,4 | 12 | 117 | 43 | 211 | 2,72 |