|The hard red winter harvest is complete as of October 2, 2009. Testing of 468 samples indicate the individual kernel characteristics of the 2009 HRW crop are very good with test weight averaging over 60.0 lbs/bu. (79.1 kg/hl), thousand kernel weight just over 31 g, and kernel diameter over 2.6 mm. The crop is very clean with dockage averaging just over 0.5%. Protein values, while averaging over 12%, are still somewhat variable with generally higher values in southern areas and a more erratic pattern moving northward to Nebraska. All samples are sound based upon falling number values.|
Flour protein contents are averaging 10.5%, with 60% of the samples falling below that value. This is likely due to the slightly elevated loss of protein (1.4 percentage points) from wheat to flour. With an average Buhler lab mill extraction of 70%, flour color is good across the board. Gluten index values are very good, averaging of 95%, although Southern Plains samples tended to have the majority of samples that were lower. Gluten strength (considering alveograph, extensograph and farinograph data combined) is good, although a half dozen samples have unacceptable (short) farinograph development time. In contrast to the gluten index data, the bulk of these originated from the central part of the testing area.
Farinograph and baking absorptions are somewhat lower than seen in past years. Likewise, loaf volumes as a whole average just over 800 cc, similar to last year but down from the five-year average of about 850 cc. Only samples with protein over 12.5% produced loaf volumes of 850 cc. Average crumb grain is 3.4 (on a scale of 0-6).