Wheat Analysis System – 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.
| %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 |