| PRODUCTION | Test weight | Test weight (kg/hl) | 83.4 | | |
| QUALITY | Bread crumb structure | A visual assessment of the cellular structure of wheat bread crumb. | Good | | |
| QUALITY | Bread loaf volume | Baking quality of flour; volume expressed in mL of a piece of pan bread. | 760 | | |
| 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. | 0.4 | | |
| QUALITY | Dough alveograph W score | Dough baking strength (surface under the alveograph curve defined by dough tenacity (P value) and extensibility (L value) | 200 | | |
| QUALITY | Dough mix time mid-line peak | Time required to reach maximum consistency (peak) during dough development/mixing. | 2 | | |
| QUALITY | Flour color | Descriptive assessment of flour color | Slightly Yellow | | |
| 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 | Semi-Hard | | |
| QUALITY | Grain Hardness (PSI) | Hardness of the endosperm as determined by Partical Size Index | 48 | | |
| QUALITY | High molecular weight glutenin, Glu-A1 | High molecular weight glutenin, Glu-A1 | 1 | | |
| QUALITY | High molecular weight glutenin, Glu-B1 | High molecular weight glutenin, Glu-B1 | 7+9 | | |
| 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 | c | | |
| QUALITY | Low molecular weight glutenin, Glu-B3 | Low molecular weight glutenin, Glu-B3 | g | | |
| 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. | 10.2 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 12.3 | | |
| 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 | | |