WSU CAHNRS

Western Wheat Quality Laboratory

WHEAT ANALYSIS SYSTEM - DESCRIPTION OF ABBREVIATIONS

DESCRIPTION OF ABBREVIATIONS

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.

 

ABBREVIATION DESCRIPTION
%BFYELD Break flour yield (percentage flour from break rolls by weight of total products, short flow method)
%BRAN Bran recovered (percentage bran from break rolls by weight of the total products, short flow method)
%MIDDS Unground middling stock (percentage middlings from break rolls by weight of the total products, short flow method)
%PFYELD Potential flour yield equal to break flour and unground middling stock (percentage by weight of the total products, short flow method)
A0ANC Alkaline Noodle Color (ANC), a* Red-Green, Minolta Chroma meter reading, immediately after sheeting (0hr)
A0UNC Udon Noodle Color (UNC), a* Red-Green, Minolta Chroma meter reading, immediately after sheeting (0hr)
A24ANC Alkaline Noodle Color (ANC), a* Red-Green, Minolta Chroma meter reading, 24 hours after sheeting (24hr)
A24UNC Udon Noodle Color (UNC), a* Red-Green, Minolta Chroma meter reading, 24 hours after sheeting (24hr)
AWRC Alkaline water retention capacity. See METHODS
B0ANC Alkaline Noodle Color (ANC), b* Yellow-Blue, Minolta Chroma meter reading, immediately after sheeting (0hr)
B0UNC Udon Noodle Color (UNC), b* Yellow-Blue, Minolta Chroma meter reading, immediately after sheeting (0hr)
B24ANC Alkaline Noodle Color (ANC), b* Yellow-Blue, Minolta Chroma meter reading, 24 hours after sheeting (24hr)
B24UNC Udon Noodle Color (UNC), b* Yellow-Blue, Minolta Chroma meter reading, 24 hours after sheeting (24hr)
BABS Bake water absorption (percentage by weight, corrected to 14% moisture basis)
BCRGR Bread crumb grain rating code. See TABLE 1 - Interpretation of Data
BFYELD Break flour yield (percentage flour from break rolls by weight of total products)
BREEDER# Plot or bag number within a nursery, or other identifier
CAVOL Japanese sponge cake volume (cc)
CLASS Market class or subclass abbreviation which includes grain hardness, color, and season planted
CNCOL Cooked noodle color score, Udon
CODI Cookie diameter (cm)
DSI Cibacron blue dye test for alpha-amylase
FABS Farinograph water absorption (percentage by weight, corrected to 14% moisture basis)
FASH Flour ash (percentage by weight, corrected to 14% moisture basis)
FMIST Flour moisture (percentage by weight). See METHODS
FN Falling number test for sprout damage
FPEAK Farinograph mixing peak time (minutes)
FPROT Flour protein (percentage by weight, corrected to 14% moisture basis)
FSTAB Frinograph stability time (minutes)
FSV Flour Swelling Volume (mL/g). See METHODS
FYELD Flour yield (percentage flour by weight of total products)
L0ANC Alkaline Noodle Color (ANC), L* Brightness, Minolta Chroma meter reading, immediately after sheeting (0hr)
L0UNC Udon Noodle Color (UNC), L* Brightness, Minolta Chroma meter reading, immediately after sheeting (0hr)
L24ANC Alkaline Noodle Color (ANC), L* Brightness, Minolta Chroma meter reading, 24 hours after sheeting (24hr)
L24UNC Udon Noodle Color (UNC), L* Brightness, Minolta Chroma meter reading, 24 hours after sheeting (24hr)
LECOFPROT Flour protein content. See METHODS
LECOWPROT Wheat protein content. See METHODS
LOCATION Location sample was grown
LVOL Bread loaf volume (cc)
MABS Mixograph absorption (percentage by weight, corrected to 14% moisture basis)
MSCOR Milling score. See METHODS
MTI Farinograph mixing tolerance index. See METHODS
MTIME Optimum mixing time for bread dough (minutes)
MTYPE Mixograph type. See METHODS - Interpretation of Data
NIRFMIST Flour moisture. See METHODS
NIRFPROT Flour Protein. See METHODS
NIRWPROT Wheat Protein. See METHODS
NOSCOR Noodle score, Udon (scale 1-100). See METHODS
NURSERY Nursery number (located in the upper left corner of the reports)
NYELD Noodle yield, Udon (weighted score assigned to WTIN)
OVENFMIST Flour moisture. See METHODS
OVENWMIST Wheat moisture. See METHODS
PKCOLOR Alkaline flour color rating. See METHODS
PROQ Protein quality. See Interpretation of Data
RNCOL Raw noodle color score, Udon. See METHODS
RVA Rapid Visco-Analyzer (peak starch paste viscosity, centipoise X 12)
SAMPLE# Sample number
SCSCOR Sponge cake score (scale 1-100). See METHODS
SKCLASS Single kernel class identification
SKHRD Single kernel hardness
SKSIZE Single kernel size
SKWMIST Single kernel moisture
SKWT Single kernel weight
TEXTNO Cooked noodle texture score, Udon. See METHODS
TGS Cookie top grain score (scale 0-10). See METHODS
TWT Test weight (lbs/bu, after cleaning)
UWHRD Udy cyclone mill wheat grain hardness (NIR value, dimensionless)
VARIETY Variety name, state number or unique identifying number
VISC Predicted McMichael viscosity (observed modified Brookfield viscosity x 7.5)
WMIST Wheat moisture (percentage by weight)
WPROT Wheat protein (percentage by weight, corrected to 12% moisture basis)
WTIN Noodle weight increase, Udon (percentage water uptake after cooking)
YEAR Year sample harvested
Western Wheat Quality Laboratory, E-202 Food Science & Human Nutrition Facility East, P.O. Box 646394, Pullman, WA 99164-6394, 509.335.4062, Contact Us
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