This document discusses the results of quality testing of various wheat crops in Ontario, Canada from 2011. It provides details on solvent retention capacity testing, which evaluates wheat flour quality and predicts cookie baking performance. The testing uses different solvents to establish a flour's quality profile. Results are meant to monitor samples and ensure consistent bakery production. Solvent retention capacity can also be used for early generation screening and with whole meal samples. Correlations between solvent retention capacity and rheological tests are also noted. Further information can be obtained by contacting the Technical Specialist listed.
7. 2011 ONTARIO QUALITY SCOOPCanada Eastern Soft White Winter Wheat *There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.
8. 2011 ONTARIO QUALITY SCOOPCanada Eastern Soft White Winter Wheat *There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.
9. 2011 ONTARIO QUALITY SCOOPCanada Eastern Soft White Winter Wheat *There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.
11. 2011 ONTARIO QUALITY SCOOPCanada Eastern Hard Red Winter Wheat *There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.
12. 2011 ONTARIO QUALITY SCOOP Canada Eastern Hard Red Winter Wheat *There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.
13. 2011 ONTARIO QUALITY SCOOPCanada Eastern Hard Red Winter Wheat *There were not enough samples to make regional composites in these years. The composites were comprised of samples from all over Ontario.