Table 3c. Wheat quality evaluation: baking results.
------------------------------------------------------------------------------
Mixo- b/
graph Mixo- Bake c/ Dough d/ e/
Ab- graph Ab- Dough Hand-Crumb Crumb f/
a/ sorp- Pat- sorp- Mixing lingColor Grain Loaf Bake
Entry Source tion tern tion Time ScoreScore Score Vol.Score
------------------------------------------------------------------------------
% % minutes cubic cm
Delano APB 56.2 2 56.2 5.25 7 8.5 8.0 181 2
Klasic NK 56.9 2 56.9 5.00 9 9.0 8.0 185 2
PH 988-131 WPB 55.5 1 55.5 4.50 7 8.0 8.0 172 1
PH 991-87 WPB 56.5 1 56.5 3.50 7 8.0 7.5 181 1
BR 7073 FMC 56.5 2 56.5 5.00 9 8.0 8.0 183 2
Cavalier FMC 53.8 1 53.8 5.00 7 8.0 8.5 173 1
BR 8631 FMC 54.3 1 54.3 4.50 7 8.5 8.5 180 1
PH 989-80W WPB 54.6 2 54.6 4.50 7 8.0 7.5 178 2
Seri 82 CIMMYT 56.2 1 56.2 3.00 5 7.5 7.5 177 1
Yecora Rojo Public 56.2 1 56.2 4.00 8 8.5 8.0 182 1
Poco Red FMC 56.9 2 56.9 4.00 7 8.0 8.0 182 2
89-1A-4 APB 54.6 1 54.6 4.75 5 8.0 7.5 173 1
PH 991-71 WPB 55.5 1 55.5 4.00 7 8.0 8.5 174 1
89-1A-9 APB 53.5 1 53.5 4.50 5 8.0 7.5 166 1
PH 990-15 WPB 55.8 1 55.8 4.00 7 8.0 7.5 177 1
BR 6053 FMC 55.0 1 55.0 5.50 5 8.0 8.0 161 1
BR 1235 FMC 53.5 1 53.5 4.50 5 8.5 7.5 164 1
Express WPB 57.3 1 57.3 2.50 7 8.0 7.5 178 1
PH 990-335 WPB 57.3 2 57.3 4.00 7 8.0 7.5 179 2
------------------------------------------------------------------------------
AVERAGE 55.6 -- 55.6 4.32 6.7 8.1 7.8 176 1.3
Minor Faulting Values -.- 2,7,8 61.9 2.75 6 7.5 7.5 161 -.-
Major Faulting Values -.- 1,9-11 60.4 1.75 4 5.0 5.0 151 -.-
------------------------------------------------------------------------------
a/ Source: APB = Arizona Plant Breeders, FMC = Farmers Marketing
Corporation, ND = North Dakota, NK = Northrup King, and WPB = Western
Plant Breeders
b/ Larger numbers for mixograph pattern indicate stronger mixing
characteristics.
c/ Dough handling score: 0 = dead, 9 = elastic.
d/ Crumb color: 2.0 = dull, very grey, 10.0 = bright white.
e/ Crumb grain score: 2.0 = irregular, open and large cells; coarse grain
and thick walls; rough and soggy texture, 10.0 = close, elongated, and
uniform cells; fine grain and thin walls; soft texture.
f/ The bake score is calculated by subtracting 1 or 2 from a perfect score of
4 due to not meeting minor or major faulting values.