1. www.cigi.ca/newcrop Esey Assefaw Asian Products & Extrusion Technology Canadian International Grains Institute Noodle Quality of Western Canadian Wheat - 2015

2. www.cigi.ca/newcrop Products Evaluated Fresh Alkaline Noodles  CWRS White Salted  CWRS White Salted & Instant Noodles  CPSR Steamed Bread & Hokkien Noodles  CWRW

3. www.cigi.ca/newcrop Fresh Alkaline: Mixing: 10 min at 100 rpm Formulation: water 34%; carbonate 1.3%; salt 1%. White Salted: Mixing: 10 min at 100 rpm Formulation: water 32%; salt 2%. Instant: Mixing: 10 min at 100 rpm Formulation: water 36%; salt 1%; carbonate 0.1%;guar gum 0.2% Steamed Bread: Mixing: 10 min at 100 rpm Formulation: water 32%; salt 2%. Hokkien: Mixing: 5 min at 100 rpm Formulation: water 34%; sodium hydroxide 0.75%; salt 1%. Method & Formulation

4. www.cigi.ca/newcrop Adding salted water within 30 seconds once mixing starts F lour weight is 14% moisture basis Water absorption is adjusted for mass balance Method & Formulation

5. www.cigi.ca/newcrop Dough Crumb Evaluation & Resting

6. www.cigi.ca/newcrop Processing & Quality Evaluation

7. www.cigi.ca/newcrop Sheeting

8. www.cigi.ca/newcrop Processing & Quality Evaluation

9. www.cigi.ca/newcrop Evaluation of Dough Sheet Thickness Length Hydration Stickiness Smoothness

10. www.cigi.ca/newcrop Evaluation of Colour and Appearance (instrument) Minolta Chroma meter CR-310 3 hr, 24 hr since mixing started

11. www.cigi.ca/newcrop Background bright/dull clear/cloudy Yellowness Specks number size darkness Sensory Evaluation Sheet Appearance

12. www.cigi.ca/newcrop Evaluation Of Sheet Appearance (instrument)

13. www.cigi.ca/newcrop Noodle Cutting Fresh Alkaline: Cutter # 10, and 20 White Salted : Cutter #10, and 20

14. www.cigi.ca/newcrop Texture evaluation (instrument) cut noodle strands 10 cm in length, separate strands to avoid sticking together. 1 2 3 Preparation of noodle samples

15. www.cigi.ca/newcrop Texture Evaluation (instrument) Cutting speed: 0.2 mm/s, Cut through noodle strands until 0.1 mm away from base plate

16. www.cigi.ca/newcrop CWRS Texture Evaluation (instrument)

17. www.cigi.ca/newcrop Fresh Alkaline Noodle Quality of 2015 CWRS Wheat

18. www.cigi.ca/newcrop 3 hr Fresh Alkaline Noodles No. 1 CWRS WestNo. 2 CWRS West 60% extraction

19. www.cigi.ca/newcrop 24 hr Fresh Alkaline Noodles No. 1 CWRS WestNo. 2 CWRS West 60% extraction

20. www.cigi.ca/newcrop Minolta Colour No. 1 CWRS WestNo. 2 CWRS West 3 hrs L* 76.372.6 a* -0.370.06 b* 25.424.5 24 hrs L* 71.067.3 a* -0.040.66 b* 24.223.2 Fresh Alkaline Noodles

21. www.cigi.ca/newcrop Cooking Time (min) No. 1 CWRS WestNo. 2 CWRS West 2.5 38.743.5 3.5 34.036.2 5.0 26.428.4 Max. Cutting Stress (g/mm 2 ) Fresh Alkaline Noodles

22. www.cigi.ca/newcrop Sensory Speck count Fresh Alkaline Noodles No. 1 CWRS WestNo. 2 CWRS West Specs 03 hrs 915 24 hrs 3040

23. www.cigi.ca/newcrop 3 hr No. 1 CWRS WestNo. 2 CWRS West No. 3 CWRS West Straight Grade Extraction Fresh Alkaline Noodles

24. www.cigi.ca/newcrop 24 hr No. 1 CWRS WestNo. 2 CWRS West No. 3 CWRS West Straight Grade Extraction Fresh Alkaline Noodles

25. www.cigi.ca/newcrop Minolta Colour No. 1 CWRS West No. 2 CWRS West No. 3 CWRS West 3 hrs L* 72.271.171.5 a* -0.090.120.01 b* 24.823.824.0 24 hrs L* 66.365.365.7 a* 0.600.820.70 b* 23.022.322.4 Fresh Alkaline Noodles

26. www.cigi.ca/newcrop Cooking Time (min) No. 1 CWRS WestNo. 2 CWRS WestNo. 3 CWRS West 2.5 42.245.942.3 3.5 37.738.538.1 5.0 28.232.427.9 Max. Cutting Stress (g/mm 2 ) Fresh Alkaline Noodles

27. www.cigi.ca/newcrop Sensory Speck count No. 1 CWRS WestNo. 2 CWRS WestNo. 3 CWRS West Specs 03 hrs 11 10 24 hrs 393745 Fresh Alkaline Noodles

28. www.cigi.ca/newcrop The new 2015 CWRS crop from western region of the prairies can meet the colour and texture requirements for good quality fresh alkaline noodles. Overall adequate colour & colour retention ability both in brightness (L*) and yellowness (b*) values. Adequate texture firmness for the protein content at fixed thickness. Good texture retention overtime. Slightly higher speck count than average at the given extraction rate and ash content levels. Fresh Alkaline Noodles

29. www.cigi.ca/newcrop White Salted Noodle Quality of 2015 CWRS Wheat

30. www.cigi.ca/newcrop 3 hr No. 1 CWRS WestNo. 2 CWRS West 60% extraction White Salted Noodles

31. www.cigi.ca/newcrop 24 hr No. 1 CWRS WestNo. 2 CWRS West 60% extraction White Salted Noodles

32. www.cigi.ca/newcrop Minolta Colour No. 1 CWRS WestNo. 2 CWRS West 3 hrs L* 77.5675.09 a* 1.231.80 b* 24.2123.05 24 hrs L* 74.8571.32 a* 1.462.35 b* 23.9522.48 White Salted Noodles

33. www.cigi.ca/newcrop Cooking Time (min) No. 1 CWRS WestNo. 2 CWRS West 2.5 32.234.4 3.5 27.928.8 5.0 19.721.5 Max. Cutting Stress (g/mm 2 ) White Salted Noodles

34. www.cigi.ca/newcrop Sensory Speck count No. 1 CWRS WestNo. 2 CWRS West Specs 03 hrs 915 24 hrs 3040 White Salted Noodles

35. www.cigi.ca/newcrop 3 hr No. 1 CWRS WestNo. 2 CWRS West No. 3 CWRS West Straight Grade Extraction White Salted Noodles

36. www.cigi.ca/newcrop 24 hr No. 1 CWRS WestNo. 2 CWRS West No. 3 CWRS West Straight Grade Extraction White Salted Noodles

37. www.cigi.ca/newcrop Minolta Colour No. 1 CWRS West No. 2 CWRS West No. 3 CWRS West 3 hrs L* 74.573.1 74.5 a* 1.891.94 1.80 b* 23.522.6 22.9 24 hrs L* 70.570.0 70.3 a* 2.592.78 2.50 b* 22.722.2 22.0 White Salted Noodles

38. www.cigi.ca/newcrop Cooking Time (min) No. 1 CWRS WestNo. 2 CWRS WestNo. 3 CWRS West 2.5 36.236.6 30.7 3.5 29.629.8 27.1 5.0 22.923.2 23.7 Max. Cutting Stress (g/mm 2 ) White Salted Noodles

39. www.cigi.ca/newcrop Sensory Speck count No. 1 CWRS WestNo. 2 CWRS WestNo. 3 CWRS West Specs 03 hrs 345 24 hrs 91015 White Salted Noodles

40. www.cigi.ca/newcrop The new 2015 CWRS crop from western region of the prairies can meet the colour and texture requirements for high quality fresh white salted & dried white salted noodles. Overall good colour & colour retention ability both in brightness (L*) and creaminess (a*) values. Adequate texture firmness for the protein content at fixed thickness. Good texture retention overtime. Slightly higher speck count than average for all the grades CWRS samples. White Salted Noodles

41. www.cigi.ca/newcrop White Salted Noodle Quality of 2015 CPSR Wheat

42. www.cigi.ca/newcrop 3 hr No. 1 CPSR Composite White Salted Noodles 24 hr

43. www.cigi.ca/newcrop Minolta Colour No. 1 CPSR Composite 3 hrs L* 75.0 a* 1.70 b* 20.5 24 hrs L* 70.9 a* 2.49 b* 20.0 White Salted Noodles

44. www.cigi.ca/newcrop Cooking Time (min) No. 1 CPSR Composite 2.5 28.5 3.5 21.3 5.0 19.0 Max. Cutting Stress (g/mm 2 ) White Salted Noodles

45. www.cigi.ca/newcrop Sensory Speck count No. 1 CPSR Composite Specs 03 hrs 5 24 hrs 15 White Salted Noodles

46. www.cigi.ca/newcrop CPSR for White Salted Noodles 2015 new crop CPSR wheat can meet the colour and texture requirements for high quality fresh white salted & dried white salted noodles. Overall good colour & colour retention ability in brightness (L*) and very good creaminess (a*) values. Very good texture firmness for the protein content at fixed thickness. Good texture retention overtime. Very good elastic textural properties. Acceptable speck count at the extraction rate and ash content levels.

47. www.cigi.ca/newcrop Steamed & Deep Fried (instant) Noodle Quality of 2015 CPSR Wheat

48. www.cigi.ca/newcrop CPSR for Instant Noodles

49. www.cigi.ca/newcrop CPSR for Instant Noodles

50. www.cigi.ca/newcrop CPSR for Instant Noodles

51. www.cigi.ca/newcrop CPSR for Instant Noodles

52. www.cigi.ca/newcrop CPSR for Instant Noodles

53. www.cigi.ca/newcrop CPSR for Instant Noodles

54. www.cigi.ca/newcrop CPSR for Instant Noodles Instant Noodle Colour Minolta ColourNo. 1 CPSR L* 77.2 a* 0.15 b* 15.8

55. www.cigi.ca/newcrop Elasticity Index CPSR for Instant Noodles Cooking Time (min) No. 1 CPSR Composite 2.5 2.2 3.5 2.3 5.0 2.2

56. www.cigi.ca/newcrop White Salted Noodle Quality of 2015 CWRW Wheat

57. www.cigi.ca/newcrop Minolta Colour No. 1 CWRW Composite 3 hrs L* 79.7 a* -0.17 b* 22.9 24 hrs L* 78.2 a* -0.02 b* 22.5 White Salted Noodles

58. www.cigi.ca/newcrop Max. Cutting Stress (g/mm 2 ) White Salted Noodles Cooking Time (min) No. 1 CWRW Composite 2.5 28.1 3.5 24.1 5.0 20.6

59. www.cigi.ca/newcrop Speck Count White Salted Noodles No. 1 CWRW Composite Specs 3 hrs 5 24 hrs 18

60. www.cigi.ca/newcrop The new 2015 CWRW crop from western region of the prairies can meet the colour and texture requirements for good quality fresh white salted & dried white salted noodles. Overall excellent colour & colour retention ability both in brightness (L*) and creaminess (a*) values. Adequate texture firmness for the protein content at fixed thickness. Good texture retention overtime. Slightly higher speck count than average for No. 2 & No. 3 CWRS samples. White Salted Noodles

61. www.cigi.ca/newcrop Steamed Bread Quality of 2015 CWRW Wheat

62. www.cigi.ca/newcrop No.1 CWRW Volume, Shape, Skin and Crumb Structure No. 1 CWRW for Steamed Bread

63. www.cigi.ca/newcrop No. 1 CWRW for Steamed Bread Volume and Skin Colour Volume & ColourNo 1 CWRW Specific Volume, cc/g 2.96 Skin Colour L* 92.4 a* -1.49 b* 16.4

64. www.cigi.ca/newcrop Hokkien Noodle Quality of 2015 CWRW Wheat

65. www.cigi.ca/newcrop No. 1 CWRW for Hokkien 3 hrs24 hrs

66. www.cigi.ca/newcrop Minolta Colour No. 1 CWRW Composite 3 hrs L* 76.5 a* -1.07 b* 29.5 24 hrs L* 74.2 a* 0.31 b* 28.5 No. 1 CWRW for Hokkien Noodle Sheet Colour of fresh Hokkien

67. www.cigi.ca/newcrop Cooking Yield & TextureNo. 1 CWRW Cooking Gain % 139.2 Firmness /10 8 Chewiness / 10 6 Low stickiness / 107 Cooking Yield and Texture of Partially Boiled Hokkien Noodles No. 1 CWRW for Hokkien

68. www.cigi.ca/newcrop