Wheat Analysis System Methods — Protein Quality (PROQ)

An assessment of the protein quality for bread baking. The loaf volume of experimental lines is compared to a historical regression that predicts loaf volume based on protein content. If loaf volume of the experimental line is 25 cc of the historical, then PROQ = 0. If loaf volume of the experimental differs from the predicted loaf volume by more than 25 cc, than a “+1” or “-1” is generated. This new parameter replaces the previous X-Y scatter plot of protein vs. loaf volume with the historical and nursery regression lines. Currently the regression is of the form y=ax+b, where loaf volume (y) = flour protein (x) times 65 (a, slope) plus 140 (b, intercept), or LVOL = FPROT (65) + 140.