Table 1.

Approved methods, units, means, and ranges of end-used quality traits in a Pacific Northwest soft white winter wheat diversity panel.

Trait	Abbr.	Approved method	Units	Mean	Min	Max	S.E.c	h2d
GRAIN CHARACTERISTICS
Kernel hardness	SKHRD	55-31.01	unitless	31.9	−4.1	55.7	0.13	0.89
Kernel size	SKSIZE	55-31.01	mm	2.6	1.7	3.3	<0.00	0.57
Kernel weight	SKWT	55-31.01	mg	36.3	22.1	57.9	0.07	0.61
Test weight	TWT	55-10.01	kg/hL	78.7	71	86.2	0.02	0.69
Grain protein	WPROT	39-10.01	percent	10.4	5.6	15.6	0.02	0.23
MILLING TRAITS
Break flour yield	BKYLD	–	percent	49.2	32.4	55.8	0.04	0.80
Total flour yield	FYELD	–	percent	69.7	61.5	75.2	0.04	0.50
Milling score	MSCOR	–	unitless	85.6	68.3	98.5	0.06	0.52
FLOUR PARAMETERS
Flour ash	FASH	08-01.01	percent	0.38	0.21	0.54	<0.00	0.47
Flour protein	FPROT	39-11.01	percent	8.7	4.2	13.7	0.02	0.29
Flour SDSa sedimentation	FSDS	56-60.01	g/mL	9.5	1.6	27.3	0.07	0.68
Carbonate SRC	FSRC	56-11.02	percent	70.9	54.2	86.5	0.08	0.65
Lactic acid SRC	FSRL	56-11.02	percent	89.3	59.4	165.5	0.52	0.75
Sucrose SRC	FSRS	56-11.02	percent	90.2	69.5	124	0.17	0.46
Water SRCb	FSRW	56-11.02	percent	54.8	46.6	60	0.03	0.71
Flour swelling volume	FSV	56-21.01	mL/g	19.1	8.2	24	0.03	0.39
BAKING PARAMETERS
Mixograph height	MPHT	54-40.02	cm	44.8	30.5	60.8	0.1	0.32
Mixograph width	MPW	54-40.02	cm	90.7	2	290.5	0.96	0.16
Mixograph width 2 mins	MPW2	54-40.02	cm	6.7	0.8	18.2	0.08	0.32
Mixograph peak time	MPTIME	54-40.02	min	2.3	0.5	7	0.02	0.16
Cookie diameter	CODI	10-52.02	cm	9.4	8.2	10.2	<0.00	0.71

^aSDS, sodium dodecyl sulfate.

^bSRC, solvent retention capacity.

^cS.E, standard error.

^dh², narrow-sense heritability.