ABOUT SOFT WHEAT BAKING QUALITY CHARACTERISTICS
 
      Data on quality of eastern soft winter wheat cultivars was
 provided by Patrick Finney and James Kinney, USDA-ARS, Soft Wheat
 Quality Laboratory, Wooster, Ohio.  The information in this file is
 for informational purposes only and is not to be cited without
 expressed permission of the USDA-ARS Soft Wheat Quality Laboratory,
 Ohio Agricultural Research and Development Center, Wooster, Ohio,
 44691.  
      Data was obtained from tests of Uniform Regional Performance
 Nurseries and other test nuseries.  Multiple observations from
 several crop years are provided for each cultivar.  Samples with
 lab numbers in the 300's were derived from Regional Nurseries; for
 origin of remaining samples contact the Wooster Lab.  The following
 data are included:
 
       VARIETY        CROP    LAB   FLOUR  AWRC  COOKIE  CAKE
                      YEAR    NO.   PROT.         DIAM.  VOL.
 
     ABE              1977    140   10.6   48.1   17.8   1063
 
 
 Cultivar
 Crop year
 lab number
 FP - flour protein content (%)
 AWRC -    alkaline water retention capacity; amount (%) of alkaline
           (0.1N NaHCO3) held by flour at 14% moisture basis after
           centrifugation
 cookie diameter - 40 gram sugar-snap cookie diameter
 cake volume -  white layered cake volume (cc), as measured by
                rapeseed displacement (American Association of
                Cereal Chemists approved method AACC10-90)