Table 3b. Wheat quality evaluation: milling performance.
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b/ c/ d/
a/ Flour Flour Flour Milling Milling
Source Extraction Ash Protein Character Score
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% % %
Delano APB 65.9 0.37 10.2 5 2
Klasic NK 61.4 0.40 10.2 5 2
PH 988-131 WPB 64.8 0.37 10.3 5 2
PH 991-87 WPB 58.6 0.44 10.2 5 1
BR 7073 FMC 62.9 0.36 10.7 5 2
Cavalier FMC 62.4 0.38 10.1 5 2
BR 8631 FMC 63.2 0.39 10.0 5 2
PH 989-80W WPB 60.6 0.45 10.8 5 1
Seri 82 CIMMYT 60.4 0.50 10.0 5 1
Yecora Rojo Public 63.4 0.40 10.5 5 2
Poco Red FMC 63.5 0.41 11.0 5 2
89-1A-4 APB 60.0 0.44 10.2 5 1
PH 991-71 WPB 62.3 0.43 10.5 5 2
89-1A-9 APB 61.1 0.50 9.9 5 1
PH 990-15 WPB 62.1 0.44 10.8 5 2
BR 6053 FMC 62.3 0.39 9.7 5 2
BR 1235 FMC 58.9 0.42 10.1 5 1
Express WPB 64.4 0.40 11.4 5 2
PH 990-335 WPB 63.3 0.36 11.0 5 2
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AVERAGE 62.2 0.41 10.4 5 1.7
Minor Faulting Values 61.3 0.57 12.9 3 --
Major Faulting Values 59.3 0.61 12.4 2 --
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a/ Source: APB = Arizona Plant Breeders, FMC = Farmers Marketing
Corporation, ND = North Dakota, NK = Northrup King, and WPB = Western
Plant Breeders
b/ Flour protein based on 14% moisture.
c/ Milling character score: 0 = very soft, 5 = normal.
d/ The milling score is calculated by subtracting 1 or 2 from a perfect score
of 4 due to not meeting minor or major faulting values.