About Idaho Wheat Quality Data
 
      Quality data on cultivars and experimental lines tested in
 Idaho was kindly provided by Ed Souza and Mark Kruk, Aberdeen
 Wheat Breeding Program, University of Idaho, Aberdeen, Idaho. 
 Results are given from multiyear trials; both mean responses
 (over the four or five year period) and standard deviations (sd)
 are listed.  Traits reported, and units, are given in each line
 ofdata.  Data are reported for both soft white spring and hard
 red spring wheats; traits reported differ with the market class. 
 Trials, and traits reported, are defined as follows:
 
 
 Aberd/TF = Aberdeen and Twin Falls, irrigated trials.  Not all
 entries were grown in all years; means were corrected for missing
 values by least squares estimate. 
 
 Tetonia = Tetonia , dryland trials.  Not all entries were grown
 in all years; again, means were corrected for missing values by
 least squares estimates.
 
 
 Classes are identified as follows:  SWS = soft white spring
 wheat; HSW = hard spring wheat.
 
 Traits:
 
 Soft white spring wheat
 Flour Protein % - flour protein concentration        
 Milling yield % - flour extraction rate        
 91-'93 Break flour % - % of flour retrieved from break rolls,
 data obtained in 1991-93 only.
 Flour ash % - flour ash content            
 91-93 NIR hardness 0-100 - wheat grain hardness as measured by
 near infrared reflectance (NIR)
 Cookie diameter cm  - sugar snap cookie diameter    
 corrected cookie dia. cm - cookie diameter corrected for protein
 content; diameter was corrected using the common slope as a
 predictor of diameter.
 
 Hard spring wheat
 Rank score* - summation of ranks for each quality trait; dough
 type, bake absorption and texture scores were given 1/2 the
 weight of remaining variables.
 Flour protein % - flour protein concentration 
 Flour yield %  - flour extraction rate        
 Mixgh peak min. - time in minutes to peak dough development using
 the Mixograph
 Mixgh ht. cm - height of the Mixograph curve at peak time
 Mixgh tol. degree - mixograph tolerance, defined as the angle
 between the approach and descent from peak on the Mixograph
 curve.
 Mix time min. - bake mix time for optimal dough development.
 Dough type 1to8  - subjective estimate of dough properties after
 mixing; 1 = poor (weak or sticky), 8 = excellent
 Bake absb. % - water added for optimal dough development
 Loaf vol. ml - size of baked loaf
 Text. score 1to5 - loaf internal textural properties; 1 = poor, 5
 = excellent.
 Crumb score 1to5 - loaf internal crumb grain appearance; 1= poor
 (harsh and open), 5 = excellent.