| GROWTH | Plant height, cm field | Field collected data, for identify validation | 100 | | |
| MORPHOLOGY | Awn color field | Color of mature awns, for identify verification | 1 - Black | | |
| 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 | 2 - Present | | |
| 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 | Thousand Grain Weight | Thousand kernel weight (g) | 37.4 | | |
| PRODUCTION | Test weight | Test weight (kg/hl) | 78.8 | | |
| 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. | 1.4 | | |
| QUALITY | Dough alveograph W score | Dough baking strength (surface under the alveograph curve defined by dough tenacity (P value) and extensibility (L value) | 377 | | |
| QUALITY | Dough mix time mid-line peak | Time required to reach maximum consistency (peak) during dough development/mixing. | 2.8 | | |
| QUALITY | Flour color | Descriptive assessment of flour color | White | | |
| QUALITY | Flour Yield | Flour Yield | 68.5 | | |
| 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 | 5 | | |
| QUALITY | Flour End Use Quality, Description | Based on grain hardness, grain color, dough mixing properties, and gluten strength and extensibility requirements achieved by CIMMYT germplasm under Mexican (Cd Obregon Sonora, Northwest Mexico) growing conditions with experimental yield level between 7-9 ton/ha. Quality types marked as “Household (or utility) wheat” have tenacious gluten character, which is generally undesirable for most of the end-use types requiring a minimum of processing and end product quality attributes. This wheat is used mainly for home consumption, as whole meal flour or refined flour, used to prepare dense-leavened and flat breads or traditional dishes. Main quality attributes: taste, aroma. | Household Breads | | |
| 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 | Tenacious | | |
| 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 | 34 | | |
| QUALITY | Protein, Flour | Total protein content (corrected to 12.5% moisture basis) in refined flour. | 12.6 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 14.4 | | |
| QUALITY | Dough Mixograph Torque | Energy needed to mix the dough in the optimum mixing peak (%Tq*min). | 111.4 | | |