| GROWTH | Plant height, cm field | Field collected data, for identify validation | 100 | | |
| MORPHOLOGY | Awn color field | Color of mature awns, for identify verification | 3 - White | | |
| MORPHOLOGY | Awn type field | Spike awn type, from field collected data, for identify verification | 1 - AWNED | | |
| MORPHOLOGY | Glume color field | Mature spike glume color, from field collected data, for identify verification | 4 - White | | |
| MORPHOLOGY | Glume pubescence field | Mature spike glume pubescence, from field collected data, for identify verification | 1 - Absent | | |
| MORPHOLOGY | Leaf pubescence field | Field collected lead pubescence data, for identify verification | 1 - Absent | | |
| MORPHOLOGY | Spike type field | Spike type, from field collected data, for identify verification | 1 - Fusiform | | |
| MORPHOLOGY | Stem color field | Color of straw at maturity, for identity verification | 1 - Yellow | | |
| PHENOLOGY | Growth descriptors habit | Spring, facultative or winter growth habit | 1 - Spring | | |
| PHENOLOGY | Stand establishment field | Field collected data, for identify validation. Proxy for seed viability/vigor. | 1 - Good | | |
| PRODUCTION | Test weight | Test weight (kg/hl) | 83.3 | | |
| 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. | 700 | | |
| 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. | 0.9 | | |
| QUALITY | Dough alveograph W score | Dough baking strength (surface under the alveograph curve defined by dough tenacity (P value) and extensibility (L value) | 311 | | |
| QUALITY | Dough mix time mid-line peak | Time required to reach maximum consistency (peak) during dough development/mixing. | 2.5 | | |
| QUALITY | Flour color | Descriptive assessment of flour color | White | | |
| 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 | 2a | | |
| 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 | Medium-Strong | | |
| 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 | 44 | | |
| 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 | 7 | | |
| QUALITY | High molecular weight glutenin, Glu-D1 | High molecular weight glutenin, Glu-D1 | 5+10 | | |
| QUALITY | Low molecular weight glutenin, Glu-A3 | Low molecular weight glutenin, Glu-A3 | c | | |
| QUALITY | Low molecular weight glutenin, Glu-B3 | Low molecular weight glutenin, Glu-B3 | b | | |
| QUALITY | Low molecular weight glutenin, Glu-D3 | Low molecular weight glutenin, Glu-D3 | b | | |
| QUALITY | Protein, Flour | Total protein content (corrected to 12.5% moisture basis) in refined flour. | 10.5 | | |
| 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. | 14 | | |