TABLE 1.

Summary statistics of seven end-use quality traits evaluated from the SWW population.

Trait	Abbreviation	Mean	Standard error	Heritability	Units
Grain protein content	GPC	10.73	0.05	0.56	percent
Flour protein	FPROT	8.93	0.04	0.57	percent
Flour ash	FASH	0.39	0.001	0.88	percent
Milling score	MSCOR	85.6	0.10	0.81	unitless
Flour yield	FYELD	69.9	0.09	0.91	percent
Cookie diameter	CODI	9.2	0.008	0.89	cm
Flour SDS sedimentation	FSDS	10.1	0.09	0.92	g/mL