[ Graphics OFF ]
HOME ABOUT US TOUR STAFF LINKS CONTACT US SITE MAP
WHEAT ANALYSIS SYSTEM REGIONAL QUALITY DATA PUROINDOLINE PUBLICATIONS VARIETY QUALITY SCORES BREEDERS LOGIN PNW WQC INFO
Wheat Analysis System
Abbreviations
Abbreviations Methods Interpretation of Data References
 
A computer program, WAS, Wheat Analysis System, (15),(16), stores, calculates, retrieves, grades, and tabulates the milling and baking data contained in this report. Groups of samples are logged-in according to breeder nursery or other organization and assigned sequential NURSERY numbers beginning with 1 for each new crop year. Additionally, the nursery name, LOCATION, and the submitter are recorded. This information, including the Crop Year (YEAR) and Mill-type: Short-quad (SQ),Quad (Q), Buhler (B), Miag (M), Wheat Sample (W) or flour sample (F), appears at the top of each page of the nursery report. WAS uses these records to generate the index of nurseries.

The WAS also assigns sequential sample numbers (SAMPLE#), and records additional descriptive information under the headings, VARIETY, BREEDER#, and CLASS. The following is a list of abbreviations used as column headings in the tables of data. Refer also to the Methods and Interpretation of Data sections for more detailed explanations of data generation, computation, and interpretation.

%BFYELDBreak flour yield (percentage flour from break rolls by weight of total products, short flow method)
%BRANBran recovered (percentage bran from break rolls by weight of the total products, short flow method)
%MIDDSUnground middling stock (percentage middlings from break rolls by weight of the total products, short flow method)
%PFYELDPotential flour yield equal to break flour and unground middling stock (percentage by weight of the total products, short flow method)
A0ANCAlkaline Noodle Color (ANC), a* Red-Green, Minolta Chroma meter reading, immediately after sheeting (0hr)
A0UNCUdon Noodle Color (UNC), a* Red-Green, Minolta Chroma meter reading, immediately after sheeting (0hr)
A24ANCAlkaline Noodle Color (ANC), a* Red-Green, Minolta Chroma meter reading, 24 hours after sheeting (24hr)
A24UNCUdon Noodle Color (UNC), a* Red-Green, Minolta Chroma meter reading, 24 hours after sheeting (24hr)
AWRCAlkaline water retention capacity. See METHODS
B0ANCAlkaline Noodle Color (ANC), b* Yellow-Blue, Minolta Chroma meter reading, immediately after sheeting (0hr)
B0UNCUdon Noodle Color (UNC), b* Yellow-Blue, Minolta Chroma meter reading, immediately after sheeting (0hr)
B24ANCAlkaline Noodle Color (ANC), b* Yellow-Blue, Minolta Chroma meter reading, 24 hours after sheeting (24hr)
B24UNCUdon Noodle Color (UNC), b* Yellow-Blue, Minolta Chroma meter reading, 24 hours after sheeting (24hr)
BABSBake water absorption (percentage by weight, corrected to 14% moisture basis)
BCRGRBread crumb grain rating code. See TABLE 1 - Interpretation of Data
BFYELDBreak flour yield (percentage flour from break rolls by weight of total products)
BREEDER#Plot or bag number within a nursery, or other identifier
CAVOLJapanese sponge cake volume (cc)
CLASSMarket class or subclass abbreviation which includes grain hardness, color, and season planted
CNCOLCooked noodle color score, Udon
CODICookie diameter (cm)
DSICibacron blue dye test for alpha-amylase
FABSFarinograph water absorption (percentage by weight, corrected to 14% moisture basis)
FASHFlour ash (percentage by weight, corrected to 14% moisture basis)
FMISTFlour moisture (percentage by weight). See METHODS
FNFalling number test for sprout damage
FPEAKFarinograph mixing peak time (minutes)
FPROTFlour protein (percentage by weight, corrected to 14% moisture basis)
FSTABFrinograph stability time (minutes)
FSVFlour Swelling Volume (mL/g). See METHODS
FYELDFlour yield (percentage flour by weight of total products)
L0ANCAlkaline Noodle Color (ANC), L* Brightness, Minolta Chroma meter reading, immediately after sheeting (0hr)
L0UNCUdon Noodle Color (UNC), L* Brightness, Minolta Chroma meter reading, immediately after sheeting (0hr)
L24ANCAlkaline Noodle Color (ANC), L* Brightness, Minolta Chroma meter reading, 24 hours after sheeting (24hr)
L24UNCUdon Noodle Color (UNC), L* Brightness, Minolta Chroma meter reading, 24 hours after sheeting (24hr)
LECOFPROTFlour protein content. See METHODS
LECOWPROTWheat protein content. See METHODS
LOCATIONLocation sample was grown
LVOLBread loaf volume (cc)
MABSMixograph absorption (percentage by weight, corrected to 14% moisture basis)
MSCORMilling score. See METHODS
MTIFarinograph mixing tolerance index. See METHODS
MTIMEOptimum mixing time for bread dough (minutes)
MTYPEMixograph type. See METHODS - Interpretation of Data
NIRFMISTFlour moisture. See METHODS
NIRFPROTFlour Protein. See METHODS
NIRWPROTWheat Protein. See METHODS
NOSCORNoodle score, Udon (scale 1-100). See METHODS
NURSERYNursery number (located in the upper left corner of the reports)
NYELDNoodle yield, Udon (weighted score assigned to WTIN)
OVENFMISTFlour moisture. See METHODS
OVENWMISTWheat moisture. See METHODS
PKCOLORAlkaline flour color rating. See METHODS
PROQProtein quality. See Interpretation of Data
RNCOLRaw noodle color score, Udon. See METHODS
RVARapid Visco-Analyzer (peak starch paste viscosity, centipoise X 12)
SAMPLE#Sample number
SCSCORSponge cake score (scale 1-100). See METHODS
SKCLASSSingle kernel class identification
SKHRDSingle kernel hardness
SKSIZESingle kernel size
SKWMISTSingle kernel moisture
SKWTSingle kernel weight
TEXTNOCooked noodle texture score, Udon. See METHODS
TGSCookie top grain score (scale 0-10). See METHODS
TWTTest weight (lbs/bu, after cleaning)
UWHRDUdy cyclone mill wheat grain hardness (NIR value, dimensionless)
VARIETYVariety name, state number or unique identifying number
VISCPredicted McMichael viscosity (observed modified Brookfield viscosity x 7.5)
WMISTWheat moisture (percentage by weight)
WPROTWheat protein (percentage by weight, corrected to 12% moisture basis)
WTINNoodle weight increase, Udon (percentage water uptake after cooking)
YEARYear sample harvested

USDA Nondiscrimination Statement | Statements and Disclaimers | WSU Copyright | WSU Disclaimer and Freedom of Information Statement
1997 - 2010 USDA/ARS Western Wheat Quality Laboratory - Webmaster