| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 11.6 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 11.6831 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 12.1244 | | |
| 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. | 14.3 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 0.82 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 0.95 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 1.09278 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 1.13 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 1.13405 | | |
| 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. | 13.25 | | |
| 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. | 13.5 | | |
| 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 | | |
| 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. | 9.5 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 16 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 17.15 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 17.6 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 17.65 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 20.3 | | |