| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 12.4 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 13 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 13.27 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 13.2765 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 14.0875 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 16.97 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 0.66 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 0.69 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 0.75 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 0.83398 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 0.96033 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 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. | 10 | | |
| 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. | 11.25 | | |
| 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. | 11.75 | | |
| 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. | 12.75 | | |
| 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. | 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. | 8.5 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 15.4 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 15.7 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 16.15 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 16.45 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 16.55 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 17 | | |