Descriptor: 099 Flour - baking quality (Prugar method) (099 FLOUR - BAKING QUALITY (PR)



 
Definition:
Category:
Quality descriptors
Status:
Crop Germplasm Committee approved
Data Type:
Alpha/numeric descriptor
Maximum Length:
1
Responsible Site:
SYSTEM (SYS)


Studies or environments

Distribution of Values for 099 Flour - baking quality (Prugar method) (099 FLOUR - BAKING QUALITY (PR)

CodeDefinitionNumber of Accessions
1very low <20,0 points27
220,0-30,0 points117
3low 30,1-40,0 points397
440,1-50,0 points421
5medium 50,1-60,0 points339
660,1-70,0 points174
7high 70,1-80,0 points36
880,1-90,0 points4
9very high >90,0 points1