from Bob Graybosch, 7 Oct 1994
 
 
                     ABOUT HARD RED SPRING WHEAT QUALITY
 
      Quality characteristics from Hard Red Spring Wheats entered
 in the USDA Regional Performance Nurseries are summarized.  Data
 was obtained from Dr. Gary Hareland, USDA-ARS Spring and Durum
 Wheat Quality Laboratory, Harris Hall, North Dakota State
 University, Fargo, North Dakota, 58105.  The data is provided for
 informational purposes only, and is not to be cited or used in
 publication without expressed written permission of Dr. Hareland.
      Three classes of data are presented, namely, grain
 characteristics, flour characteristics, and loaf properties. 
 Attributes included in each file are as follows:
 
 Grain characteristics:
 
 1.   Location
 2.   year
 3.   sample number
 4.   genotype: experimental line or cultivar
 5.   test weight: weight per Winchester bushel of cleaned dry
      wheat subsequent to passing the sample through a Carter-Day
      dockage tester.
 6.   1000 kernel weight: weight of 1000 kernels.
 7.   large kernels: % of kernels retained by top sieve, Tyler #7
      with 2.92 mm opening.
 8.   small kernels: % of kernels passing bottom sieve, Tyler #12
      with 1.65 mm opening.
 9.   grain protein content: %
 10.  wheat ash: residual weight, as %, after incineration of
      grain.
 11.  hardness score: hardness score as per AACC method 39-70A
      (Karl Norris NIR method).
 
 Flour characteristics
 
 1.   Location
 2.   year
 3.   sample number
 4.   genotype: experimental line or cultivar
 5.   extraction: milling yield, or weight of flour per weight of
      grain obtained after milling.
 6.   flour ash: residual weight, as %, after incineration of
      flour, assuming an extraction rate of 65%.
 7.   flour protein content: %
 8.   milling character (0-5): 5 = normal, 4 = normal/soft, 3 =
      soft/normal, 2 = soft, 1 = gritty, 0 = very soft.
 9.   mixograph absorption: optimal absorption for dough
      development.
 10.  mixograph pattern: score (1-11) indicating dough strength, 1
      = very weak, 11 = very strong.
 
        
 Loaf characteristics
 
 1.   Location
 2.   year
 3.   sample number
 4.   genotype: experimental line or cultivar
 5.   absorption: amount of water, expressed as percent of flour,
      required for optimal dough consistency.
 6.   bake mix time: time, in minutes, for optimal dough
      development in a National Manufacturing Mixer.
 7.   Dough characteristics: dough properties at "make-up"; 9 =
      elastic, 7 = slightly pliable, 5 = very pliable, 4 = bucky,
      2 = very, very pliable, 0 = dead (no lie).
 8.   crumb color: internal loaf color, based on comparison to a
      reference flour; 100 = soft, white; 80 = soft, slightly
      creamy, 60 = creamy, 40 = very creamy, 20 = dull, very gray.
 9.   crumb grain: internal loaf appearance and feel
      100 = close, elongated and uniform cells; fine grain and
      thin walls, soft texture.
      80 = slightly open, elongated cells; fine grain and thin
      walls; soft texture.
      60 = open, elongated to round cells; fine grain and thick
      walls; slightly coarse texture.
      40 = open, round cells; coarse grain and thick walls; coarse
      to rough texture.
      20 = irregular, open and large cells; coarse grain and thick
      walls; rough or soggy appearance.
 10.  loaf volume: volume of baked loaves, in ml.