These bread wheat (Triticum aestivum) flour end-use quality descriptions are based on grain hardness, grain color, flour protein concentration, dough mixing properties, gluten strength and extensibility. The lines in this group are suitable for leavened breads produced in semi-mechanized bakeries (e.g. baguettes and supermarket breads), two-layer flat breads (baladi), and dry and fresh noodles (alkaline, white and instant), as well as pan breads.

Production environment and agronomic practices can affect the expression of these traits, and the end-use classification. The grain that these tests were based on was grown and harvested on materials grown at CENEB, Cd. Obregon, Sonora, Northwest Mexico, with high experimental yields.

This set of 30 materials, containing improved breeders’ materials with a preponderance of Aegilops tauschii synthetic hexaploid derivatives, was selected from a larger set of 148 materials. Source: CIMMYT Wheat Germplasm Bank