Table 3.

Grain, milling and dough quality parameters of SBEIIa/b-AB mutants and wild-type sib control lines with fixed model ANOVAs for combined locations. Untransformed arithmetic means are reported for three locations combined and separately. Protein is reported on a 12% moisture basis and ash is reported on an “as is” basis.

Location	Genotype	Test weight	Black tip	Semolina extract	Semolina ash	Falling number	Semolina protein	Gluten index	Wet gluten	Alveo-graph W	Alveo-graph P/L
		kg/hL	———%———			s	———%———			× 10−4 J	P/L
All locations	SBEIIa/b-AB	77.2 ± 0.4	4.7 ± 1.0	58.6 ± 0.7	1.4 ± 0.1	822.2 ± 47.6	16.0 ± 0.5	24.6 ± 3.5	45.0 ± 1.5	94.5 ± 8.5	3.7 ± 0.4
	Wild type	80.3 ± 0.3	2.6 ± 0.7	61.4 ± 0.7	1.0 ± 0.04	595.1 ± 24.2	14.3 ± 0.5	21.9 ± 4.4	41.4 ± 1.5	85.1 ± 6.5	1.8 ± 0.2
Imperial	SBEIIa/b-AB	77.8 ± 0.1	2.7 ± 0.7	62.6 ± 0.5	1.7 ± 0.4	997.7 ± 84.9	16.4 ± 0.4	13.4 ± 4.0	49.4 ± 0.8	63.0 ± 7.1	1.7 ± 0.1
	Wild type	80.1 ± 0.2	1.7 ± 0.3	64.1 ± 0.6	1.0 ± 0.08	702.8 ± 26.9	15.4 ± 0.1	8.7 ± 0.4	46.1 ± 0.7	67.4 ± 2.9	0.9 ± 0.1
Sacramento	SBEIIa/b-AB	75.2 ± 0.2	9.8 ± 0.9	56.4 ± 0.5	1.3 ± 0.02	776.2 ± 71.0	18.0 ± 0.2	22.2 ± 5.8	48.4 ± 1.7	97.2 ± 13.1	3.5 ± 0.4
	Wild type	78.9 ± 0.4	6.0 ± 1.3	60.5 ± 0.8	1.0 ± 0.03	487.0 ± 12.5	16.2 ± 0.2	10.3 ± 0.6	45.0 ± 1.0	83.1 ± 14.8	1.9 ± 0.2
San Joaquin	SBEIIa/b-AB	78.6 ± 0.4	1.5 ± 0.3	56.9 ± 0.7	1.2 ± 0.03	692.7 ± 30.2	13.5 ± 0.4	38.2 ± 3.6	37.2 ± 1.4	123.3 ± 12.1	5.8 ± 0.3
	Wild type	81.8 ± 0.2	0.2 ± 0.2	59.7 ± 1.4	0.9 ± 0.07	595.3 ± 20.3	11.4 ± 0.2	46.6 ± 3.2	33.1 ± 0.9	104.9 ± 7.8	2.4 ± 0.2
Source of Variation
Genotype† (P)		<0.0001	0.0018	<0.0001	0.0004	<0.0001	<0.0001	0.4	<0.0001	0.2	<0.0001
Location‡ (P)		<0.0001	<0.0001	0.0001	0.5	0.0002	<0.0001	<0.0001	<0.0001	0.0053	<0.0001
G × L§ (P)		0.034	0.1	0.2	0.9	0.049	0.040	0.031	0.9	0.3	0.1
B(L)¶ (P)		0.1	0.2	0.1	0.6	0.4	0.021	0.5	0.012	0.038	0.3
R2		0.97	0.92	0.90	0.70	0.88	0.98	0.89	0.96	0.85	0.95

^†Error used = MS(Error).

^‡Error used = MS[block(location)].

^§G × L = Genotype × Location.

^¶B(L) = Block (Location).