| PRODUCTION | Test weight | Test weight (kg/hl) | 78.6 | | |
| PRODUCTION | Test weight | Test weight (kg/hl) | 80 | | |
| PRODUCTION | Test weight | Test weight (kg/hl) | 80.5 | | |
| QUALITY | Bread crumb structure | A visual assessment of the cellular structure of wheat bread crumb. | Fair | | |
| 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. | 710 | | |
| QUALITY | Bread loaf volume | Baking quality of flour; volume expressed in mL of a piece of pan bread. | 855 | | |
| 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. | 0.6 | | |
| 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. | 1.3 | | |
| 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. | 1.4 | | |
| QUALITY | Dough alveograph W score | Dough baking strength (surface under the alveograph curve defined by dough tenacity (P value) and extensibility (L value) | 192 | | |
| QUALITY | Dough alveograph W score | Dough baking strength (surface under the alveograph curve defined by dough tenacity (P value) and extensibility (L value) | 244 | | |
| QUALITY | Dough alveograph W score | Dough baking strength (surface under the alveograph curve defined by dough tenacity (P value) and extensibility (L value) | 445 | | |
| QUALITY | Flour color | Descriptive assessment of flour color | White | | |
| QUALITY | Flour End Use Quality, Relative Performance | Wheat end use quality general assessment (Guzman and Pena 2016) | Acceptable | | |
| 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 | Tenacious | | |
| QUALITY | Gluten type classification | Is determined based on gluten properties data (flour protein content, Alveograph W, Alveograph P/L) following Guzman and Peña, 2016 | Weak | | |
| QUALITY | Grain Hardness (Classification) | Relative hardness classification of the kernel endosperm | Hard | | |
| QUALITY | High molecular weight glutenin, Glu-A1 | High molecular weight glutenin, Glu-A1 | 17+18 | | |
| QUALITY | High molecular weight glutenin, Glu-B1 | High molecular weight glutenin, Glu-B1 | 2+12 | | |
| QUALITY | High molecular weight glutenin, Glu-D1 | High molecular weight glutenin, Glu-D1 | b | | |
| QUALITY | Low molecular weight glutenin, Glu-A3 | Low molecular weight glutenin, Glu-A3 | h | | |
| 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. | 12 | | |
| QUALITY | Protein, Flour | Total protein content (corrected to 12.5% moisture basis) in refined flour. | 9.6 | | |
| QUALITY | Protein, Flour | Total protein content (corrected to 12.5% moisture basis) in refined flour. | 9.8 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 11.3 | | |
| 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 | | |
| 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. | 12 | | |
| 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 | | |