|Materials & Methods|
Milling quality is a highly heritable genetic trait. Milling-quality score consists of straight-grade flour yield, endosperm separation index (ESI) and friability. Other milling quality parameters also can be utilized from the Allis-Chalmers milling data. Data represent millings from a modified Allis-Chalmers mill of “shrivel-free” grain from various locations and/or crop years (1975-2008). Every effort has been adopted to insure that milling-quality data are representative of the cultivar. However, there is a measure of uncertainty in data representing a cultivar singularly milled. Known standard cultivars that are contained within a set are milled and then compared to the previous milling information for those cultivars. The break-flour yield, test weight and 1000-kernal weight for an individual sample are not especially useful parameters, but comparing the break-flour yields, test weights and 1000-kernel weights of the various known standards can be utilized to establish confidence in verification of the named standards provided in a set.
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