Category |
CHEMICAL |
PRODUCTION |
Descriptor |
Bread crumb structure |
Bread loaf volume |
Dough alveograph PL score |
Dough alveograph W score |
Dough mix time mid-line peak |
Dough Mixograph Torque |
Flour color |
Flour End Use Quality, Code |
Flour End Use Quality, Description |
Flour End Use Quality, Relative Performance |
Flour Yield |
Gluten type classification |
Grain color |
Grain Hardness (Classification) |
Grain Hardness (PSI) |
Protein, Flour |
Protein, Grain |
Test weight |
Thousand Grain Weight |
Value |
Very Good |
850 |
0.9 |
417 |
4.3 |
160.4 |
White |
1b |
Pan Breads |
Acceptable |
70 |
Strong |
Red |
Hard |
41 |
10.6 |
12.2 |
78.4 |
42.9 |
Study/Environment |
CIMMYT CENEB YT2012-2013 ME1 |
CIMMYT CENEB YT2012-2013 ME1 |
CIMMYT CENEB YT2012-2013 ME1 |
CIMMYT CENEB YT2012-2013 ME1 |
CIMMYT CENEB YT2012-2013 ME1 |
CIMMYT CENEB YT2012-2013 ME1 |
CIMMYT CENEB YT2012-2013 ME1 |
CIMMYT CENEB YT2012-2013 ME1 |
CIMMYT CENEB YT2012-2013 ME1 |
CIMMYT CENEB YT2012-2013 ME1 |
CIMMYT CENEB YT2012-2013 ME1 |
CIMMYT CENEB YT2012-2013 ME1 |
CIMMYT CENEB YT2012-2013 ME1 |
CIMMYT CENEB YT2012-2013 ME1 |
CIMMYT CENEB YT2012-2013 ME1 |
CIMMYT CENEB YT2012-2013 ME1 |
CIMMYT CENEB YT2012-2013 ME1 |
CIMMYT CENEB YT2012-2013 ME1 |
CIMMYT CENEB YT2012-2013 ME1 |