| PRODUCTION | Test weight | Test weight (kg/hl) | 79.7 | | |
| QUALITY | Dough alveograph PL score | Ratio of tenacity (P, aptitude to resist deformation of the dough bubble) and extensibility (L, maximum volume of air that the dough bubble is able to contain) of the dough. | 1.8 | | |
| QUALITY | Dough alveograph W score | Dough baking strength (surface under the alveograph curve defined by dough tenacity (P value) and extensibility (L value) | 282 | | |
| QUALITY | Dough mix time mid-line peak | Time required to reach maximum consistency (peak) during dough development/mixing. | 1.6 | | |
| QUALITY | Flour End Use Quality, Code | Bread wheat lines/varieties falling within the 1 to 4 end-use types, must possess from moderate to high gluten extensibility | 5 | | |
| QUALITY | Flour End Use Quality, Description | Based on grain hardness, grain color, dough mixing properties, and gluten strength and extensibility requirements achieved by CIMMYT germplasm under Mexican (Cd Obregon Sonora, Northwest Mexico) growing conditions with experimental yield level between 7-9 ton/ha. Quality types marked as “Household (or utility) wheat” have tenacious gluten character, which is generally undesirable for most of the end-use types requiring a minimum of processing and end product quality attributes. This wheat is used mainly for home consumption, as whole meal flour or refined flour, used to prepare dense-leavened and flat breads or traditional dishes. Main quality attributes: taste, aroma. | Household Breads | | |
| QUALITY | Gluten type classification | Is determined based on gluten properties data (flour protein content, Alveograph W, Alveograph P/L) following Guzman and Peña, 2016 | Tenacious | | |
| QUALITY | Grain color | Descriptive assessment of grain color | White | | |
| QUALITY | Grain Hardness (Classification) | Relative hardness classification of the kernel endosperm | Hard | | |
| QUALITY | Grain Hardness (PSI) | Hardness of the endosperm as determined by Partical Size Index | 42 | | |
| QUALITY | High molecular weight glutenin, Glu-A1 | High molecular weight glutenin, Glu-A1 | 2* | | |
| QUALITY | High molecular weight glutenin, Glu-B1 | High molecular weight glutenin, Glu-B1 | 17+18 | | |
| QUALITY | High molecular weight glutenin, Glu-D1 | High molecular weight glutenin, Glu-D1 | 2+12 | | |
| QUALITY | Low molecular weight glutenin, Glu-A3 | Low molecular weight glutenin, Glu-A3 | a | | |
| QUALITY | Low molecular weight glutenin, Glu-B3 | Low molecular weight glutenin, Glu-B3 | 4 | | |
| QUALITY | Low molecular weight glutenin, Glu-B3 | Low molecular weight glutenin, Glu-B3 | b | | |
| QUALITY | Protein, Flour | Total protein content (corrected to 12.5% moisture basis) in refined flour. | 10.2 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 11.7 | | |