| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 11.1 | | |
| 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. | 12.3 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 15.7 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 16 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 0.84 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 0.93 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 0.97 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 1.03 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 1.26 | | |
| 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. | 10.8 | | |
| 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. | 11.5 | | |
| 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. | 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. | 15.3 | | |
| 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. | 15.5 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 14.7 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 16.4 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 17.2 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 19 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 19.4 | | |