Table 1.
Traits evaluated in the six data sets
| Number | Trait abbreviation | Name trait | Type of trait |
|---|---|---|---|
| 1 | ALVPL | Curve configuration ratio, indicative of the ratio between dough tenacity and extensibility | Quality trait |
| 2 | ALVW | Dough deformation energy, indicative of the overall gluten strength | Quality trait |
| 3 | FLRPRO | Flour protein reported at 14% moisture content | Quality trait |
| 4 | FLRSDS | Sodium dodecyl sulfate sedimentation | Quality trait |
| 5 | GRNHRD | Grain hardness | Quality trait |
| 6 | GRNPRO | Quality trait | |
| 7 | GY | Grain yield in tons per hectare | Grain trait |
| 8 | LOFVOL | Bread loaf volume measured by rapeseed displacement in accordance with AACC method 10-05.01 (AACC, 2010) | Quality trait |
| 9 | MIXTIM | Time to peak mixing strength | Quality trait |
| 10 | MIXTORQ | Height at the midline of peak mixing strength | Quality trait |
| 11 | TESTWT | Test weight in kg hL− was measured using a 37.81-mL sample | Quality trait |
| 12 | TKW | 1000-kernel weight in grams | Quality trait |
| 13 | L | Average abscissa, of rupture, indicative of dough extensibility | Quality trait |
| 14 | P | Maximum overpressure, indicative of dough tenacity | Quality trait |