| PRODUCTION | Thousand Grain Weight | Thousand kernel weight (g) | 41.5 | | |
| PRODUCTION | Thousand Grain Weight | Thousand kernel weight (g) | 44.3 | | |
| PRODUCTION | Test weight | Test weight (kg/hl) | 79.1 | | |
| PRODUCTION | Test weight | Test weight (kg/hl) | 80.7 | | |
| QUALITY | Bread crumb structure | A visual assessment of the cellular structure of wheat bread crumb. | Good | | |
| QUALITY | Bread crumb structure | A visual assessment of the cellular structure of wheat bread crumb. | Very Good | | |
| QUALITY | Bread loaf volume | Baking quality of flour; volume expressed in mL of a piece of pan bread. | 835 | | |
| QUALITY | Bread loaf volume | Baking quality of flour; volume expressed in mL of a piece of pan bread. | 860 | | |
| 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. | 0.97 | | |
| 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. | 1.34 | | |
| QUALITY | Dough alveograph W score | Dough baking strength (surface under the alveograph curve defined by dough tenacity (P value) and extensibility (L value) | 216 | | |
| QUALITY | Dough alveograph W score | Dough baking strength (surface under the alveograph curve defined by dough tenacity (P value) and extensibility (L value) | 270 | | |
| QUALITY | Dough mix time mid-line peak | Time required to reach maximum consistency (peak) during dough development/mixing. | 2.38 | | |
| QUALITY | Dough mix time mid-line peak | Time required to reach maximum consistency (peak) during dough development/mixing. | 3.25 | | |
| QUALITY | Flour color | Descriptive assessment of flour color | White | | |
| QUALITY | Flour Yield | Flour Yield | 70.4966 | | |
| QUALITY | Flour Yield | Flour Yield | 71.3713 | | |
| 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, 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. | Flat and Leavened Breads and Dry Noodles | | |
| 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 | 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 | 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 | Red | | |
| QUALITY | Grain Hardness (Classification) | Relative hardness classification of the kernel endosperm | Hard | | |
| 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 | 43.6978 | | |
| QUALITY | Grain Hardness (PSI) | Hardness of the endosperm as determined by Partical Size Index | 47.0458 | | |
| QUALITY | Protein, Flour | Total protein content (corrected to 12.5% moisture basis) in refined flour. | 10.3481 | | |
| QUALITY | Protein, Flour | Total protein content (corrected to 12.5% moisture basis) in refined flour. | 10.9637 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 11.847 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 12.6674 | | |
| 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 | | |
| 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. | 12.5 | | |
| QUALITY | Dough Mixograph Torque | Energy needed to mix the dough in the optimum mixing peak (%Tq*min). | 128.593 | | |
| QUALITY | Dough Mixograph Torque | Energy needed to mix the dough in the optimum mixing peak (%Tq*min). | 97.552 | | |