| PRODUCTION | Test weight | Test weight (kg/hl) | 78.6 | | |
| PRODUCTION | Test weight | Test weight (kg/hl) | 83 | | |
| PRODUCTION | Test weight | Test weight (kg/hl) | 83.2 | | |
| QUALITY | Bread crumb structure | A visual assessment of the cellular structure of wheat bread crumb. | Very Good | | |
| QUALITY | Bread loaf volume | Baking quality of flour; volume expressed in mL of a piece of pan bread. | 810 | | |
| QUALITY | Bread loaf volume | Baking quality of flour; volume expressed in mL of a piece of pan bread. | 850 | | |
| QUALITY | Bread loaf volume | Baking quality of flour; volume expressed in mL of a piece of pan bread. | 870 | | |
| 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. | 0.8 | | |
| 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. | 1.1 | | |
| QUALITY | Dough alveograph W score | Dough baking strength (surface under the alveograph curve defined by dough tenacity (P value) and extensibility (L value) | 375 | | |
| QUALITY | Dough alveograph W score | Dough baking strength (surface under the alveograph curve defined by dough tenacity (P value) and extensibility (L value) | 471 | | |
| QUALITY | Dough alveograph W score | Dough baking strength (surface under the alveograph curve defined by dough tenacity (P value) and extensibility (L value) | 562 | | |
| QUALITY | Flour color | Descriptive assessment of flour color | White | | |
| QUALITY | Gluten type classification | Is determined based on gluten properties data (flour protein content, Alveograph W, Alveograph P/L) following Guzman and Peña, 2016 | Overly-Strong | | |
| QUALITY | Gluten type classification | Is determined based on gluten properties data (flour protein content, Alveograph W, Alveograph P/L) following Guzman and Peña, 2016 | Strong | | |
| QUALITY | Gluten type classification | Is determined based on gluten properties data (flour protein content, Alveograph W, Alveograph P/L) following Guzman and Peña, 2016 | Strong to Tenacious | | |
| QUALITY | Grain Hardness (Classification) | Relative hardness classification of the kernel endosperm | Hard | | |
| QUALITY | Protein, Flour | Total protein content (corrected to 12.5% moisture basis) in refined flour. | 10 | | |
| QUALITY | Protein, Flour | Total protein content (corrected to 12.5% moisture basis) in refined flour. | 11.1 | | |
| QUALITY | Protein, Flour | Total protein content (corrected to 12.5% moisture basis) in refined flour. | 11.5 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 11.5 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 12.8 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 13.1 | | |
| QUALITY | SDS-Sedimentation, Whole meal | The degree of sedimentation of wheat meal suspended in a lactic acid-sodium dodecyl sulfate (SDS) medium during a standard time of settling estimating gluten-protein overall quality. | 15 | | |
| QUALITY | SDS-Sedimentation, Whole meal | The degree of sedimentation of wheat meal suspended in a lactic acid-sodium dodecyl sulfate (SDS) medium during a standard time of settling estimating gluten-protein overall quality. | 17 | | |
| QUALITY | SDS-Sedimentation, Whole meal | The degree of sedimentation of wheat meal suspended in a lactic acid-sodium dodecyl sulfate (SDS) medium during a standard time of settling estimating gluten-protein overall quality. | 18 | | |