Table 3 Description of traits
Heading date | May-June | 1 | time of flowering in days, where number 1 is the 1th of May |
Plant height | cm | 2 | height of the plants in cm |
Yield | kg/plot | 3 | weight of the seed harvested from a plot |
Thousand kernel weight | g/1000kernel | 4 | weight of 1000 kernels (Hungarian standard MSZ 6367/4-86 (1986)) |
Protein content | % | 5 | protein content of the seed estimated by FOSS Tecator 1241, NIR method (ICC Standard No. 202, 159) |
Gluten content | % | 6 | gluten content of the seed estimated by FOSS Tecator 1241, NIR method (ICC Standard No. 202, 159) |
Water absorption | % | 7 | water absorption of the flour estimated by FOSS Tecator 1241, NIR method (ICC Standard No. 202, 159) |
Starch content | % | 8 | starch content of the seed estimated by FOSS Tecator 1241, NIR method (ICC Standard No. 202, 159) |
Moisture content | % | 9 | moisture content of the seed estimated by FOSS Tecator 1241, NIR imethod (ICC Standard No. 202, 159) |
Zeleny sedimentation1 | ml | 10 | Zeleny sedimentation estimated by FOSS Tecator 1241, NIR method (ICC Standard No. 202, 159) |
Hardness Index | 11 | hardness of the kernels estimated by FOSS Tecator 1241, NIR method (ICC Standard No. 202, 159) | |
Test weight | kg/100litre | 12 | weight of 100 litres of seed measured with FOSS Tecator 1241 |
Zeleny sedimentation2 | ml | 13 | sedimentation of the flour in lactic acid solution as an estimation of the expected bread volume (ICC Standard No. 116/1) |
Protein content1 | % flour | 14 | protein content of the flour measured as n x 5.7 by the Kjeldahl chemical method (ICC105/2) |
Protein content2 | % wholemeal | 15 | protein content of the wholemeal measured as N x 5.7 by the Kjedahl chemical method (ICC105/2) |
Kernel weight | mg | 16 | average weight of a kernel measured by Perten SKCS instrument (AACC Method 55–31) |
Kernel diameter | mm | 17 | average diameter of the kernels measured by Perten SKCS instrument (AACC Method 55–31) |
Hardness Index | 18 | average hardness of the seed measured by Perten SKCS instrument (AACC Method 55–31), expressed as an index on a 0–100 scale based on the energy which is required for breakage | |
Moisture content | % | 19 | average moisture of the seed measured by Perten SKCS instrument (AACC Method 55–31) based on conductance |
Gluten content | % | 20 | concentration of the gluten protein network formed in the dough determined by washing the starch out of the dough with water during continuous mechanical mixing (ICC137/1) |
Gluten Index | 21 | The gluten index (GI), a measure of dough strength, determined as the gluten remaining on a sieve (g)*100/total gluten (g) (ICC 155) after centrifugation. | |
Falling Number | s | 22 | estimate of the α-amylase activity in the flour determined by measuring the falling time of the mixer in the viscoscous solution of flour in a hot water bath. This value relates to the level of α-amylase present as a result of pre-harvest sprouting or pre-maturity amylase production (ICC107/1) |
Flour yield | % | 23 | quantity of white flour produced by milling expressed as a % of the seed weight |
Bran yield | % | 24 | quantity of bran produced by milling as a % of the seed weight |