| Wheat |
| Test weight, kg/hL |
78.8 |
76.2 |
79.2 |
77.1 |
| Weight per 1000 kernels, g |
32.4 |
33.9 |
31.6 |
32.5 |
| Protein, % |
10.1 |
9.8 |
10.5 |
9.7 |
| Protein (dry matter basis) |
11.7 |
11.4 |
12.1 |
11.2 |
| Ash content, % |
1.36 |
1.40 |
1.54 |
1.45 |
| Falling Number, seconds |
272 |
203 |
375 |
360 |
| Particle size index, % |
71 |
72 |
75 |
76 |
| Milling flour yield - Bühler mill |
| Clean wheat basis, % |
75.0 |
74.2 |
75.2 |
74.5 |
| Flour - 74% extraction |
| Protein content, % |
8.7 |
8.4 |
9.3 |
8.6 |
| Wet gluten content, % |
22.4 |
20.7 |
22.8 |
20.7 |
| Ash content, % |
0.47 |
0.45 |
0.48 |
0.46 |
| Dough sheet brightness (L*) at 2hFootnote 2 |
74.9 |
74.4 |
76.5 |
76.2 |
| Dough sheet redness (a*) at 2hFootnote 2 |
1.9 |
1.9 |
1.7 |
1.7 |
| Dough sheet yellowness (b*) at 2hFootnote 2 |
23.6 |
22.4 |
25.3 |
24.2 |
| Starch damage, % |
3.8 |
3.5 |
3.8 |
3.3 |
| Amylograph peak viscosity, BUFootnote 3 |
181 |
90 |
730 |
700 |
| Solvent retention capacity, water, % |
57 |
56 |
55 |
54 |
| Solvent retention capacity, lactic acid, % |
114 |
119 |
114 |
109 |
| Solvent retention capacity, sucrose, % |
102 |
104 |
99 |
97 |
| Solvent retention capacity, sodium carbonate, % |
81 |
82 |
76 |
74 |
| Farinogram |
| Absorption, % |
52.3 |
52.0 |
51.9 |
50.6 |
| Development time, minutes |
1.00 |
1.25 |
1.25 |
1.00 |
| Mixing tolerance index, BU |
100 |
110 |
80 |
75 |
| Stability, minutes |
1.0 |
1.0 |
2.0 |
1.5 |
| AlveogramFootnote 4 |
| PFootnote 5, mm H2O |
39 |
37 |
43 |
38 |
| LFootnote 6, mm |
108 |
120 |
114 |
100 |
| P/LFootnote 7 |
0.36 |
0.31 |
0.38 |
0.38 |
| WFootnote 8, x 10-4 joules |
94 |
101 |
124 |
100 |
| Cookie testFootnote 9 |
| Sugar-snap, width, mm |
79.8 |
81.9 |
80.0 |
80.7 |
| Sugar-snap, ratio (width/thickness) |
8.8 |
9.4 |
9.8 |
10.1 |
| Macro wire-cut, width, mm |
78.6 |
78.8 |
78.2 |
78.7 |
| Macro wire-cut, ratio (width/thickness) |
8.6 |
8.5 |
8.5 |
8.9 |
