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. Flour from these hard grained lines, with extensible but weak gluten, is suitable for handmade products including dense and flat (tortilla) breads and some kinds of noodles.

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 46 materials, containing improved breeders’ materials with a preponderance of Aegilops tauschii synthetic hexaploid derivatives, was selected from a larger set of 600 materials. Source: CIMMYT Wheat Germplasm Bank