| %BFYELD | Break flour yield (percentage flour from break rolls by weight of total products, short flow method) | Milling Quality |
| %BRAN | Bran recovered (percentage bran from break rolls by weight of the total products, short flow method) | Milling Quality |
| %MIDDS | Unground middling stock (percentage middlings from break rolls by weight of the total products, short flow method) | Milling Quality |
| %PFYELD | Potential flour yield equal to break flour and unground middling stock (percentage by weight of the total products, short flow method) | Milling Quality |
| A0ANC | Alkaline Noodle Color (ANC), a* Red-Green, Minolta Chroma meter reading, immediately after sheeting (0hr) | Udon Noodle |
| A0UNC | Udon Noodle Color (UNC), a* Red-Green, Minolta Chroma meter reading, immediately after sheeting (0hr) | Udon Noodle |
| A24ANC | Alkaline Noodle Color (ANC), a* Red-Green, Minolta Chroma meter reading, 24 hours after sheeting (24hr) | Udon Noodle |
| A24UNC | Udon Noodle Color (UNC), a* Red-Green, Minolta Chroma meter reading, 24 hours after sheeting (24hr) | Udon Noodle |
| AWRC | Alkaline water retention capacity. | Flour Quality |
| B0ANC | Alkaline Noodle Color (ANC), b* Yellow-Blue, Minolta Chroma meter reading, immediately after sheeting (0hr) | Udon Noodle |
| B0UNC | Udon Noodle Color (UNC), b* Yellow-Blue, Minolta Chroma meter reading, immediately after sheeting (0hr) | Udon Noodle |
| B24ANC | Alkaline Noodle Color (ANC), b* Yellow-Blue, Minolta Chroma meter reading, 24 hours after sheeting (24hr) | Udon Noodle |
| B24UNC | Udon Noodle Color (UNC), b* Yellow-Blue, Minolta Chroma meter reading, 24 hours after sheeting (24hr) | Udon Noodle |
| BABS | Bake water absorption (percentage by weight, corrected to 14% moisture basis) | Bread Baking |
| BCRGR | Bread crumb grain rating code. | Bread Baking |
| BFYELD | Break flour yield (percentage flour from break rolls by weight of total products) | Milling Quality |
| BREEDER# | Plot or bag number within a nursery, or other identifier | Identifier |
| CAVOL | Japanese sponge cake volume (cc) | Cake Baking |
| CLASS | Market class or subclass abbreviation which includes grain hardness, color, and season planted | Identifier |
| CNCOL | Cooked noodle color score, Udon | Udon Noodle |
| CODI | Cookie diameter (cm) | Cookie Baking |
| DSI | Cibacron blue dye test for alpha-amylase | |
| FABS | Farinograph water absorption (percentage by weight, corrected to 14% moisture basis) | Mixing Tolerance |
| FASH | Flour ash (percentage by weight, corrected to 14% moisture basis) | Flour Quality |
| FMIST | Flour moisture (percentage by weight). | Flour Quality |
| FN | Falling number test for sprout damage | Flour Quality |
| FPEAK | Farinograph mixing peak time (minutes) | Mixing Tolerance |
| FPROT | Flour protein (percentage by weight, corrected to 14% moisture basis) | Flour Quality |
| FSTAB | Farinograph stability time (minutes) | Mixing Tolerance |
| FSV | Flour Swelling Volume (mL/g). | Flour Quality |
| FYELD | Flour yield (percentage flour by weight of total products) | Milling Quality |
| L0ANC | Alkaline Noodle Color (ANC), L* Brightness, Minolta Chroma meter reading, immediately after sheeting (0hr) | Udon Noodle |
| L0UNC | Udon Noodle Color (UNC), L* Brightness, Minolta Chroma meter reading, immediately after sheeting (0hr) | Udon Noodle |
| L24ANC | Alkaline Noodle Color (ANC), L* Brightness, Minolta Chroma meter reading, 24 hours after sheeting (24hr) | Udon Noodle |
| L24UNC | Udon Noodle Color (UNC), L* Brightness, Minolta Chroma meter reading, 24 hours after sheeting (24hr) | Udon Noodle |
| LECOFPROT | Flour protein content. | Not currently available |
| LECOWPROT | Wheat protein content. | Not currently available |
| LOCATION | Location sample was grown | Identifier |
| LVOL | Bread loaf volume (cc) | Bread Baking |
| MABS | Mixograph absorption (percentage by weight, corrected to 14% moisture basis) | Mixing Tolerance |
| MSCOR | Milling score. | Milling Quality |
| MTI | Farinograph mixing tolerance index. | Mixing Tolerance |
| MTIME | Optimum mixing time for bread dough (minutes) | Mixing Tolerance |
| MTYPE | Mixograph type. | Mixing Tolerance |
| NIRFMIST | Flour moisture. | Flour Quality |
| NIRFPROT | Flour Protein. | Flour Quality |
| NIRWPROT | Wheat Protein. | Grain Quality |
| NOSCOR | Noodle score, Udon (scale 1-100). | Udon Noodle |
| NURSERY | Nursery number | Identifier |
| NYELD | Noodle yield, Udon (weighted score assigned to WTIN) | Udon Noodle |
| OVENFMIST | Flour moisture. | Flour Quality |
| OVENWMIST | Wheat moisture. | Grain Quality |
| PKCOLOR | Alkaline flour color rating. | Udon Noodle |
| PROQ | Protein quality for bread baking. | Flour Quality |
| RNCOL | Raw noodle color score, Udon. | Udon Noodle |
| RVA | Rapid Visco-Analyzer (peak starch paste viscosity, centipoise X 12) | Flour Quality |
| SAMPLE# | Sample number | Identifier |
| SCSCOR | Sponge cake score (scale 1-100). | Cake Baking |
| SKCLASS | Single kernel class identification | Grain Quality |
| SKHRD | Single kernel hardness | Grain Quality |
| SKSIZE | Single kernel size | Grain Quality |
| SKWMIST | Single kernel moisture | Grain Quality |
| SKWT | Single kernel weight | Grain Quality |
| TEXTNO | Cooked noodle texture score, Udon. | Udon Noodle |
| TGS | Cookie top grain score (scale 0-10). | Cookie Baking |
| TWT | Test weight (lbs/bu, after cleaning) | Grain Quality |
| UWHRD | Udy cyclone mill wheat grain hardness (NIR value, dimensionless) | Milling Quality |
| VARIETY | Variety name, state number or unique identifying number | Identifier |
| VISC | Predicted McMichael viscosity (observed modified Brookfield viscosity x 7.5) | Flour Quality |
| WMIST | Wheat moisture (percentage by weight) | Grain Quality |
| WPROT | Wheat protein (percentage by weight, corrected to 12% moisture basis) | Grain Quality |
| WTIN | Noodle weight increase, Udon (percentage water uptake after cooking) | Udon Noodle |
| YEAR | Year sample harvested | Identifier |